Opening a restaurant (Rucola) and CSA (This Batch) simultaneously must be tense. Let us break it down.
Past: Cousins Julian Brizzi (Prime Meats) and Henry Moynahan Rich and tech entrepreneur Chris Muscarella wanted to open an unpretentious Northern Italian joint offering rustic, veggie-centric fare and provide wholesale-priced access to their farm-grown produce.
Simple Present: At tomorrow’s preview for DailyCandy readers, nosh on salumi and cheese, salads (squid, fennel, roasted peppers, and dandelion; arugula and black radish), and small bites (stuffed onion foccacia with lemon vinaigrette). Wash it down with a basil-infused gin cocktail.
Future Progressive: Leading into May, homemade bread, pastries, and Stumptown will start the day; chef Joe Pasqualetto’s (Gilt, Daniel) ingredient-driven dishes (whole-roasted dorade, spiced pickled ramp and bone marrow crostini) will finish it.
Conditional: Sign up now for This Batch to receive emails listing upcoming hyperseasonal greens (spring onions, fiddlehead ferns) along with chef’s tips and facts.
Sounds like a future perfect.
Photo: Darcy Strobel