Plumb Restaurant

*Big Announcement* but first
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Squid Ink cavatelli, spicy octopus ragu (we put a buncha octopus heads through the meat grinder), mounted with bone marrow butter and finished with gremolata breadcrumbs. This one is pretty limited but delicious, hoping to run it for about a week.
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On to some news. Our time at deadshot is coming to a close at the end of the year. We've been super fortunate to have spent the last two years here but all good things must come to an end. Huge thanks to our talented staff (past and present) who have helped shape what Plumb is and a massive thanks to all who have supported us during our time here.
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Though we will be here cooking through the end of the year, "Miracle" (a christmas themed popup Deadshot hosts) starts in less than two weeks. So if you'd like the traditional Plumb/Deadshot experience and not a winter wonderland extravaganza the time is running out(come for miracle too, it's wild)
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As we look forward, Plumb will be on hiatus and getting some needed R&R. The hope is to open a space of our own in the nearish future where we can really push our own ethos in a more dinner and diner focused setting.
-Alex

End of summer tartare set, it'll only be around for a few weeks. Pat-N-Tams beef as always, castelvetrano olives, a grip of parm and lots of other usual suspects, topped with marinated jimmy nards and pickled guindilla chiles. Fried eggplant to scoop it all up. This is real good.

Next week is burger week. It's going to get buck around here so we're pairing the menu down a bit so we can accommodate burger madness. That said we will be slinging these bad boys from Monday-Saturday for 8 dollars a pop. Pat-N-Tams oregon grass fed beef, brioche bun, mix pickle mayo, brandied red wine beef demi onions, some melty brie and dijon. We're making like no money on these things lol. Come make sure we're deep in the weeds daily, be patient and tip your servers well!

How the "sausage" is made, all of our burgers start with pat-n-tams chuck roll from that we break and grind in house. Cooked medium rare- medium, topped with gruyere, sitting atop a butter toasted brioche bun with dill pickles, raw red onions, aioli, and dijon. We try to keep this simple like most of our food and let the behind the scenes effort speak for itself.