Canard’s Oregon City opens this weekend

Riding the train back from one of my dining adventures in Eugene last month, I raised my neck back around the lookout vehicle as we drove through Oregon City, hoping to catch a glimpse of the new Canard.

As first reported by The Oregonian/OregonLive, Canard, our Restaurant of the Year 2018, has secured a second home in the lower Oregon City storefront that was once home to Grano Bakery. Joined by Canard chef de kitchen (and now partner) Taylor Daugherty, owners Gabriel Rucker and Andy Fortgang had hoped to begin serving their signature steamy burgers and light sundaes by early summer, adding a permanent patio to a space nearly twice the size of the original East Burnside’s 45-seater street location. .

And now this restaurant is ready to open. Canard Oregon City will open its doors to the public on Sunday, July 10 after a handful of soft opening events.

Rucker shared a draft list for Canard’s Oregon City, but it’s probably more fun to see his experiences for yourself. Crispy chili corn on the cob. Dry Salisbury steaks with Madeira mushroom gravy. Soft Dole Whip Sundaes.

When the original Canard opened in 2018, it was the exact restaurant Portland didn’t know it needed, an all-day café-bar with a touch of cool Paris and the same fun approach to developing the menu originally found at sister restaurant Le Pigeon. The dining room was often cramped and cramped, but you can usually squeeze in for a pile of breakfast ducks, or find a parking room for a steamy happy hour burger. As we wrote at the time, “Canard tries to be something for everyone and … succeeds beautifully.”

Canard hopes to do the same for Oregon, as a place to eat everything from a Tuesday brunch to a birthday dinner, Forgang said.

The Oregon CIty building has large windows overlooking the corner of 15th Streets and Washington, a block from the steamy crab pot at Tony’s Fish Market and a surprisingly busy lunch rush at the corner of the 14th food cart and Oregon City Brewing. It’s also less than 10 minutes’ drive from Rucker’s Milwaukie home. The large shared car park with wedding venue Abernethy Center was a selling point, as was the proximity to West Linn and Lake Oswego, cities with their own destination restaurants.

Dougherty will work alongside head chef Jacob Sully (Little Bird) as the group’s Oregon City team “On the Floor”. Brett Heaney (Trifecta) and Nick Ramsdale (Scotch Lodge) are the general manager and bar manager, respectively. Dana Francisco ate chef at the original Canard Restaurant.

Dougherty said the Oregon City menu will highlight canard staples, including buttermilk pancakes cooked in duck fat, available all-day with funfetti sprinkles or a pat of grilled foie gras. Steam burgers—our new favorite Portland burger of the year they debuted—fries and light-serve sundaes will be passed onto the patio through a new window. Canard’s lunch service, which has been suspended during the pandemic, will (eventually) return here, as will the ring-shaped Paris-Brest dessert.

“What I would like to happen is the kids finish playing soccer or play baseball, and then sit outside with their parents eating ice cream and steamed burgers and fries, but there are still people out there eating oysters or Salisbury steak with a delicious bottle of wine,” he told us. Roker in April. “We want to make this a restaurant for everyone.”

A restaurant for everyone, even those who make a last-minute decision to hop off the train in Oregon City.

Find Canard open 4 p.m. to close daily, with lunch service following at 1500 Washington Street in Oregon City, beginning Sunday, July 10.

Read more:

The Making of Chef Gabriel Rucker: Talent, Hard Work, and “Ruck Luck”

Why the food scene in downtown Oregon has become so attractive

Via routing Paris (and the White Castle), Canard opens next to Le Pigeon

Portland Restaurant of the Year 2018: Canard

Willamette Falls remains a place of spiritual significance to the tribes of the Northwest

– Michael Russell, mrussell@oregonian.com Tweet embed

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