Taylor Railworks has announced that they are moving their selections to small plates.
After a few months of settling into our new home, we noticed that people weren’t necessarily ordering they way we thought they would. We had expected our clientele to be a little more traditional in their eating habits, but no! It turns out they like to eat the same way we do when we go out: small plates and lots of ’em!
So, small plates it is and we’re pretty stoked about it. The new format allows for more creative opportunity (since we don’t have to commit our resources to larger prepping projects), and our kitchen loves the constant variety. The result of this change is that we’re coming up with new dishes faster than we can get them on the menu, so we’ve got specials going all throughout the week. They’ve been so well received, we’ve got quite a few people coming in multiple times a week just to make sure they’re not missing out on anything. Like the Miso Cured Cod (with crispy caramelized skin so sweet it almost seems like candy) with smoky Poblano Puree and Blistered Padron Peppers. It looks like a little fishy jewel on the plate and it is so good…
And our latest Burrata Dish: Gioia’s Burrata served with a Grilled Peach, surrounded with a Spicy Togarashi Vinaigrette and topped with Macadamia Nuts. The dish is mostly savory, the peach adds this really smoky sweetness that melds into the burrata’s richness so nicely!
The end of the press release teases, “We need a classier lunch option out here. This joint’s got that solution. Stay tuned: lunch is coming. Very, very soon.
I’m glad to see them going in this direction. I’ve had some really good meals here over the past year, but a few that were wildly inconsistent. Small plates have been their strong point.
Thanks for the heads up. Looking forward to trying the new format and maybe lunch to on our next trip to Portland in late September!