/cdn.vox-cdn.com/uploads/chorus_image/image/67042360/pdx_restaurants_reckoning.0.jpg "Tusk by All photos courtesy of Departure, Ava Gene’s, and Tusk")
Tusk is a vibrant haven on East Burnside serving imaginative Middle Eastern delicacies and craft cocktails, where fresh veggies take center stage and the atmosphere is buzzing.
"Tusk has a straight-outta-LA vibe and runs happy hours to keep the final bill low." - Brooke Jackson-Glidden
"Chef Joshua McFadden is Portland’s “vegetable whisperer.” That’s no small accolade in a town where vegans roam free and farm-to-table is table stakes for most high-end restaurants. Tusk, his Middle Eastern–inflected restaurant on Burnside Street,turns out small plates under the watchful eye of his business partner, chef Sam Smith. Each dish is near reverent of its ingredients, with “Vegetables, Fruits, Grains” literally at the center of the printed dinner menu. Brunch at Tusk is a more eclectic affair, and also one of Portland’s hottest weekend seats. The bright space even makes the wait for a table a pleasant experience and one well worth the time it takes for the chance to taste the creations of one of Portland’s premier chefs."
"There aren’t enough superlatives for Tusk, the Middle Eastern–inspired spot from Luke Dirks and chef Joshua McFadden (the duo behind Ava Gene’s) and chef Sam Smith. As we sat at the corner bar seat and sipped a turmeric ginger bourbon cocktail and ate whipped hummus finished with Turkish chili pepper, we thought, How could it get better than this? Then the grilled eggplant arrived, savory and sweet, topped with green chermoula. The chicken skewer with yogurt and Aleppo pepper followed. And then the buttery black cod with Italian heirloom broccoli and fennel. And that’s when we knew we were having one of those meals that we’d remember for decades. Photos courtesy of AJ Meeker."
"The tagline at Tusk is “locally sourced, aggressively seasonal.” This Middle Eastern-inspired menu features chicken skewers, baked cheese, mezze, and lots of veggie-centric dishes, like kale with potatoes, daikon, and chickpea miso."
"Tusk’s general manager Karlie Pelczar told Eater PDX that issues with the restaurant’s culture became glaringly evident during the early months of the COVID-19 pandemic as team members from Tusk and Ava Gene’s worked together in a shared kitchen." - Brooke Jackson-Glidden
