"Chef and owner Joe Tripp keeps ideas fresh in the Harbinger kitchen by closing for a month each year to give staff — including ultra-creative executive chef Ryan Skinner — time to travel, study, experiment, and recharge. The fruits of their labor are vegetable-forward, innovative dishes, like Japanese turnips cooked in local miso with confit egg yolk, or baby back ribs with cherry gochujang glaze and pickled kohlrabi. Check out the team’s casual Korean fried chicken operation, Basic Bird, over in Beaverdale." - Karla Walsh
Harbinger