TUSK IS THE FIRST NEW RESTAURANT FROM SUBMARINE HOSPITALITY, THE TEAM BEHIND PORTLAND'S AVA GENE'S—PARTNERS JOSHUA MCFADDEN AND LUKE DIRKS. THE BUSTLING, BRIGHT, WHITE DINING ROOM IS MODERN AND FEMININE, WITH THE EXCEPTION OF THE DINING ROOM’S STATEMENT PIECE: A GIANT PORTRAIT OF KEITH RICHARDS FLOATING IN A SWIMMING POOL ABOVE THE BAR. THAT PLAYFUL SPIRIT RUNS THROUGH THE MENUS AND THE FEEL OF THE SPACE. TUSK'S VEGETABLE-DRIVEN MIDDLE EASTERN MENU IS THE CREATION OF EXECUTIVE CHEF/PARTNER SAM SMITH.

ALL VEGETABLES AND MOST FLOURS AND GRAINS ARE SOURCED DIRECTLY FROM LOCAL FARMS SMITH HAS BUILT CLOSE RELATIONSHIPS WITH OVER THE YEARS, AND THE DISHES ARE MEANT TO BE SHARED IN A CONVIVIAL DINING ATMOSPHERE. THE DESSERT PROGRAM, HELMED BY FORMER LE PIGEON PASTRY WIZ NORA ANTENE, ALONG WITH THE COCKTAIL MENU BY FORMER TEARDROP LOUNGE BAR MANAGER TYLER STEvENS, ARE EQUALLY AS SEASONAL.