Update on Ken Forkish's Trifecta Tavern... with Karaoke!

Portland's legendary bread guru shares construction plans, names his new chef, and spills details on a mic-loving new neighbor.

By Allison Jones June 14, 2013

James Beard award winning author and baker Ken Forkish (Ken’s Artisan Bakery, Ken’s Artisan Pizza) is set to open Trifecta, Portland's first "bakery tavern," on SE 6th Avenue this fall, and we've got some construction, kitchen, and karaoke updates:

◊ Building permits have been secured and construction is underway. If all goes according to plan, we can expect Trifecta to land in early October.

VoiceBox founder and president Scott Simon in front of the new Trifecta/VoiceBox location.

◊ Chef Rich Meyer, former eight-year Chef de Cuisine at Higgins Restaurant, has been tapped to man the tavern's kitchen. According to Forkish, "Well-trained in the classics, well-connected with the area's foragers and farmers, and accustomed to running a high volume JBF-award winning kitchen, Rich was my first choice and I'm thrilled to have him piloting our kitchen-to-be"

◊ VoiceBox, Portland Monthly's pick for best karaoke in 2012, will celebrate five years of private karaoke suites on NW Hoyt with a new, 4000-square-foot Southeast location next door to Trifecta (set to open this fall).  Portland-based artist, designer, and developer Jean Pierre Veillet (Genoa, Nau, Lizard Lounge, Hopworks Brewery) has been commissioned to create the new VoiceBox interior. Expect more (and bigger) private karaoke suites, an expanded menu, and full bar. Owner Scott Simon assures karaoke fans that the Northwest location will remain rocking.

As previously reported, Forkish's new 5000-square-foot space will house a small bakery where Forkish will craft small-batch breads, pastries, and croissant experiments, a wood-clad dining hall serving a menu of seafood-shack snacks, farm fresh produce creativity, steak love, and French-fry geekery, and a bevy of classic cocktails and a wine list drawn heavily from Forkish's personal collection of Oregon pinots and Italian brunellos, barbarescos, and barolos.

Stay tuned for more updates on Eat Beat as they come out of the oven.

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