June 23, 2011
In Portland, farm to table reaches beyond fine dining restaurants
and into sports bars, chains and tiny cafes
Dwayne Beliakoff was flying high in 2008, with a successful restaurant, Roux, and a winning bid to run another in downtown's Director Park, where he dreamed of an upscale lunch menu highlighting local ingredients. Snow, then fire, brought him back to earth. A severe winter storm shut down the city's roads and stores for days, emptying Roux's kitchen and tables. Beliakoff was forced to close. Then, a fire at the park space exacerbated construction delays. Considering that and the poor economy, he and his business partner adjusted their plan.