Tusk

WTF, Eggs? | Eater

"I learned that Tusk was one of the top Portland restaurants that had previously sourced eggs from Trent Family Farms, illustrating how small local producers can supply prominent city restaurants." - Eater Staff

Ask Eater: Where Should I Take My Friend Who Just Got Dumped? | Eater Portland

"I’d describe it as straight-outta-LA in energy and style, another spot that leans into vibe and offers happy-hour opportunities to save on the tab." - Brooke Jackson-Glidden

Sortis Holdings Now Owns Several Portland Independent Restaurants | Eater Portland

"Working at Tusk under Sortis ownership highlighted the trade-offs between corporate support and a bureaucratic culture: as a Mediterranean restaurant, Tusk offered unusually strong benefits (paid time off accrued regardless of full- or part-time status, a company-match 401(k), nine paid holidays for employees working more than 30 hours, comprehensive health insurance, and vision and dental) that staff like Sav Ekstrom praised, yet employees also reported frustrations with slow small-fix responses and a sense of being “a cog in this machine,” which led some, including bartender Brian Gonzales, to leave after months on the job." - Alice Wolfe

"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."