Winnipeg Free Press
Feeling the heat
From health restrictions to staffing woes, restaurateurs keep a lot of plates spinning as the pandemic tests the limits of their passion By: Eva Wasney | Posted: 7:00 PM CDT Wednesday, Jun. 30, 2021 Save to Read Later
There’s a gently sunbleached sign outside Preservation Hall that reads, “We can’t wait to meet you.”
There’s a gently sunbleached sign outside Preservation Hall that reads, We can’t wait to meet you.
Inside the Empress Street restaurant, husband-and-wife owners Tristan and Melanie Foucault still haven’t met many of their regular customers in person since opening one year ago. Instead, Instagram followers have taken the place of a full dining room and timeline posts have become a stand-in for the daily special spiel.
At The Tin Pig, the chicken is the star of the show It is impossible for someone to mention The Tin Pig or even The Podski without me instantly craving a chicken sandwich. Whether it s the spicy Nashville Chicken, or the Sweet T that comes with pimento cheese and honey, foodies around Bend know The Tin Pig is the place to go for a chicken sando cooked to perfection. perhaps with some fried pickles on the side. Or maybe some hush puppies? Dang. Owner Jack Tate, a native of Tucson, Arizona, who s spent his career as a chef helping open over a dozen restaurants including Immersion Brewing in Bend says The Tin Pig s menu started out having a lot more variety, but with chicken being the star of the show, he s focusing these days on what makes customers happiest. Tate and partner Matthew Gutierrez are both from the Southwest, and Tate s wife Yvonne is from the South so when they started out in 2018, the cart combined both of those regional flavors more distinctly.