Cox will serve Mediterranean- and Middle Eastern-inspired fare, much of it cooked over a wood-fired grill and incorporating Pacific Northwest ingredients. Homer also sells soft serve ice cream in cups and cones from a walk-up window, with flavors like fig leaf and vegan nectarine.
Cox wants Homer, located at 3013 Beacon Avenue S, to become a neighborhood staple. The menu features items like pitas and spreads, grilled vegetables, local shellfish, and larger protein dishes intended to be shared. “Expect lots of herbs, yogurts, fermented items, chiles and chile oils, spices, smoked items, interesting vinegars, and pickles,” he says.
Despite his tenure at Matt Dillon’s respected Sitka and Spruce, Cox says he isn’t going to mimic Sitka’s high-end, destination-restaurant feel. Instead, he plans to keep prices low and create a space that’s casual, family-friendly, and, hopefully, a neighborhood staple. “It’s the kind of place that I’d want to eat at everyday and will be priced accordingly,” Cox says; dishes range from $6 to $22. “No plate of food should cost more than that, in my opinion. We live in this ’hood and love Beacon Hill. We want [it] to feel like we’re part of the fabric of the neighborhood and not something that sticks apart from it.”
Homer takes its name from the town in Alaska where Cox and his wife spent a long summer and solidified their relationship. It’s also the name of their dog, who will be “poking his head into the restaurant from time to time,” Cox says.