Plumb Restaurant

Righteous dinner coming your way march 10th at the 1905. If you like eating and drinking there's not a better place to spend your monday night. Me and are going to iron man this s**t for 4 days in hopes that we break even. We got running service and slinging wine with every course. Tickets are available in the bio and price INCLUDES wine pairings, if ya don't drink please reach out and we can sell you a tickets sans wine.

*Big Announcement* but first
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Squid Ink cavatelli, spicy octopus ragu (we put a buncha octopus heads through the meat grinder), mounted with bone marrow butter and finished with gremolata breadcrumbs. This one is pretty limited but delicious, hoping to run it for about a week.
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On to some news. Our time at deadshot is coming to a close at the end of the year. We've been super fortunate to have spent the last two years here but all good things must come to an end. Huge thanks to our talented staff (past and present) who have helped shape what Plumb is and a massive thanks to all who have supported us during our time here.
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Though we will be here cooking through the end of the year, "Miracle" (a christmas themed popup Deadshot hosts) starts in less than two weeks. So if you'd like the traditional Plumb/Deadshot experience and not a winter wonderland extravaganza the time is running out(come for miracle too, it's wild)
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As we look forward, Plumb will be on hiatus and getting some needed R&R. The hope is to open a space of our own in the nearish future where we can really push our own ethos in a more dinner and diner focused setting.
-Alex

End of summer tartare set, it'll only be around for a few weeks. Pat-N-Tams beef as always, castelvetrano olives, a grip of parm and lots of other usual suspects, topped with marinated jimmy nards and pickled guindilla chiles. Fried eggplant to scoop it all up. This is real good.

Next week is burger week. It's going to get buck around here so we're pairing the menu down a bit so we can accommodate burger madness. That said we will be slinging these bad boys from Monday-Saturday for 8 dollars a pop. Pat-N-Tams oregon grass fed beef, brioche bun, mix pickle mayo, brandied red wine beef demi onions, some melty brie and dijon. We're making like no money on these things lol. Come make sure we're deep in the weeds daily, be patient and tip your servers well!

Chilled zucchini and vadouvan soup with a light dungeness crab salad. Great way to start a meal!

Scallion curls are back. Hamachi crudo, rainier cherry, lemongrass thai chile hot sauce, shaved fennel(under fish), cherry vinegar and good olive oil.

Strawberry and snap pea terrine has been a hit the last few weeks! Toasted campagnolo, fromage blanc, strawberry jam, px garlic scapes, fresh strawbs, snap peas, mint and parm. Big sweet and savory vibes, weather to match.

How the "sausage" is made, all of our burgers start with pat-n-tams chuck roll from that we break and grind in house. Cooked medium rare- medium, topped with gruyere, sitting atop a butter toasted brioche bun with dill pickles, raw red onions, aioli, and dijon. We try to keep this simple like most of our food and let the behind the scenes effort speak for itself.

Fromage blanc and green garlic filled mezzaluna, marinated morel butter sauce, pea shoots until we can get sugar snaps. New to our small plate menu.

Parisian gnocchi, marinated rapinis, arugula & pistachio pesto, a nestled spring green salad, and grated belper knolle. New to the menu starting tomorrow!

Harissa Grilled Octopus Leg
pommes paillasson, castelvetrano aioli

Valentine's day is just around the corner and we're excited about the possibility of cooking for you all! Reservations are live. Bring a lover, friend, family member, total stranger or treat yourself to a badass dinner for one.