The Tannery Bar
Are you the owner of this business? Become a member of Neighborhood Notes to manage and enhance your directory listing, and gain access to tools, information, and resources to help your indie business thrive.
Caleb McBee says Skin and Bones, his now-defunct restaurant, was a brunch and dinner destination, but before long, he realized that he wasn't necessarily catering to his North Tabor neighbors. Instead of fussing with what he had, he shuttered the spot, switched gears, remodeled, and has now reopened with a new name and a new direction. "We wanted a fresh start, offering more craft spirits and cocktails in a cozier environment." In other words, it’s "a neighborhood bar with really good food." Drinks include six signature cocktails like the XO Fashioned (a rum- and molasses-based take on the Old Fashioned) and the egg-flipped A Pear in the Forest (Clear Creek Distillery's pear brandy and Douglas Fir eau de vie). For the eats, McBee has conjured up a far lighter take on the Monte Cristo (it's fried in a pan rather than a deep fryer) and offers "elegant snacks," like duck wings with a cranberry gastrique and Oregon anchovies with pickled shallots and cornichons. The 34-seat spot is also equipped with a pair of turntables, so expect DJs spinning weekly too. Chad Walsh, 12/5/2012
Caleb McBee shuttered Skin and Bones last year to open The Tannery Bar because he realized he wasn't properly catering to his crowd—the people who live within a few blocks of the space. Now, it's a proper corner bar with communal tables where patrons of all ages mingle while they eat and drink. You can even bring your pup if it’s well behaved. But, what about the food? The Tannery menu isn't a long one, and the happy hour menu's shorter still, but it showcases some of McBee's finer creations, like a Spanish tortilla—a hearty red pepper and potato quiche served with a tangy aioli, a nutty red pepper rouille, and a lightly dressed salad—or brie and asparagus baguette sandos on which McBee spreads frisée and apricot preserves. It seems brie isn't used often enough, and when we do see it, it's usually on the cheeseboards that anchor our holiday and housewarming parties. But, as you'll notice when you sink your teeth into these sandwiches, brie is best put to use when you give it the old melting treatment. And, brie and asparagus together? That's a combo that may soon be canonized. Happy hour lasts from 5 to 7 p.m. daily, save for Sundays when the staff takes the day off.