BREAKING FOOD NEWS
Ken Forkish to Open Trifecta Tavern & Bakery
America’s first “bakery tavern” will rise this summer on SE Sixth Avenue.
The multi-use space will house a small baker’s laboratory turning out exclusive small-batch breads, pastries, and croissant experiments for in-house retail and the tavern only. Trifecta Bakery will also feed ideas to a warm, wood-clad dininghall and lounge serving what Forkish calls a “where our inspiration strikes” menu of seafood-shack snacks, farm fresh produce creativity, steak love, and French-fry geekery. Also in the mix-and-match formula: classic cocktails and a wine list drawn heavily from his personal collection of Oregon pinots and Italian brunellos, barbarescos, and barolos.
Naturally, bread will be everywhere—buckets of steamers with grilled bread coming off the wood fire, burgers on just-made buns. “A lot of my creativity is in the moment,” says Forkish. “We’ll have a gas grill, a wood oven, deep fryers. Whatever we need to give us flexibility to make the food we’re craving.”
Forkish has hired a dining room chef, but he isn’t talking yet. Trifecta Bakery will be his own private workshop, a place to push his craft away from the duties of running two businesses. Far from his middle-of-the-night experiments at Ken’s Artisan Bakery in 2001, Forkish’s new breads will mostly bake in the afternoons and evenings for table service and retail. As he puts it: “Trifecta is my atelier, a chance to bake and play without getting up at one in the morning. I've been dreaming of that for a very long time.”