Chef John Hall has been making waves in the Pacific Northwest since he moved to the area at the end of 2021. Through pop-ups and kitchen takeovers, the Alabama-raised chef and owner of Post Office Pies is bringing his Southern food to Washington state. This Memorial Day, May 30, Hall will partner with Deborah Taylor and Scott Ross of Port Townsend’s Finistere. The prix fixe menu includes options like oxtail ragu, crawfish fettuccine, and New York strip steak with grits, spring onions, and shaved truffles. Hall is even shipping grits in from Southern Carolina company Anson Mills for an authentic touch.
Hall and his partner plan to settle in the Bremerton area to focus on family. While eventually looking to open a restaurant of his own, he’s introducing himself to the region through pop-ups and kitchen takeovers.
“Deborah [Taylor] and I worked together at Per Se,” Hall said. “I said, ‘Hey I’m trying to do some events in the Pacific Northwest to introduce myself to people in this area.’ And then we kind of just came up with the idea.” He adds, “I really thought it was nice of them to be open and welcoming of me to the area.”
Reservations for Memorial Day at Finistere can be made by phone or email.
At a previous event for Mother’s Day, Hall collaborated with Hama Hama Oyster Saloon for a menu takeover and private dinner at the farm’s A-frame seating area on the beach.
FareStart hosts virtual Juneteenth Guest Chef Night
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Filipino favorite Ludi’s Restaurant & Lounge will reopen
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