From Benjamin Dyer,
“As of tonight at midnight, Jason, Dave and I will be the proud owners of a building on East Burnside. It’s definitely a diamond in the rough, emphasis on the rough, but we’re hoping to turn it into something beautiful. We’re thinking restaurant. And butcher shop. We’re thinking restaurant with a butcher shop inside of it. How does that tickle your fancy? I’m tickled pink. But before you go running for the reservation line, take a deep breath… it’s not going to be open for a while. Spring-ish. But I wanted to let you folks know what’s up. Right now that’s all we’re comfortable divulging, so no emails or phone calls asking for more details (you won’t get any). And for those of you who do know more, please keep that privileged info to yourselves, we would appreciate it. No leaks, please. We’ll let all of you know more as we’re ready to let loose. Oh, and to answer a few more questions, Simpatica will stay exactly the same. We will continue doing our weekly dinners, Sunday Brunch isn’t going anywhere (what, start a riot? No way). We’ll just be adding on another phase of our business. It’s all part of our plan for total global domination, one small step at a time.”
Andy Ricker of Pok Pok to open “Ping” restaurant
“Some of you may know that I am involved in a new project in the old Hung Far Low Building called Ping (Thai for “grilled”). Contrary to rumor, it will not be a Chinese restaurant. We are shooting for a vibe similar to a Japanese Izakaya combined with Southeast Asian Cafe, courtesy of design by John and Janet Jay, and the food will reflect that vibe, ie: drinking food. Not much in the way of Japanese food or strictly Chinese food, though there will be a little of both mixed with Thai, Mecanese, Malaysian, etc.
There will be a Yakitori grill from Japan, but we will be grilling a lot of things from different countries on it. There will be a Chinese steamer, but we will be steaming stuff from Thailand in it as well as some things that are obviously Chinese in origin. What’s the thread? It’s all Asian pub food, simply put. And it is all more closely related than it sounds. Please just don’t call it Pan-Asian or Asian Fusion! As usual, we will only be making things I have either eaten and/or cooked in another country.
The drinks menu will be heavily beer and cocktail leaning with a small wine list and some good tea and coffee. To start, it will only be open in the evenings. I will keep you posted as to opening date.”