Every media outlet in town (save for this one—something about a dead horse…) has ripped on ten01, the Pearlie restaurant owned by the folks behind Tabla and billed as a dining destination for theater going audiences (and rich people).

Somebody got the memo.

I just got a press release announcing that not only has ten01 changed PR firms, they’re bringing in a new executive chef, effective in May. The question I pose to you food savvy Blogtowners is… Does this ever work? Zero-hour scrambling to salvage a restaurant that’s been universally panned? The successful transformation of the uninteresting and poorly received Balvo into the much more popular 23 Hoyt comes to mind—but in that case, in addition to changes in the kitchen, the restaurant got a name change and a facelift. I can’t think of anything else off the top of my head, but then, I received a bottle of delicious SQUARE ONE ORGANIC VODKA in the mail today, and, well, I’m a little bit drunk.

Having never eaten at ten01 before—that sort of uber spendy PNW pseudoposh doesn’t really turn me on—the recent changes have piqued my interest. Fucking dollar duck sliders during happy hour? Finally, news about this place that might actually get me in the door.

Press release after the jump.

(And for the record, this vodka is excellent. I’m not a vodka-on-the-rocks kind of a girl, but this organic shit makes me understand how that shit might be not only calorically efficient, but enjoyable)

FOR IMMEDIATE RELEASE

Jack yoss NAMED EXECUTIVE CHEF AT TEN 01
New chef to focus on farm-to-table seasonal American cuisine

PORTLAND, ORE. – (April 12, 2007) – Adam Berger and Michael Rypkema, owners of Ten 01 and Tabla, are excited to announce the appointment of Jack Yoss to executive chef at Ten 01, beginning Wednesday, May 23, 2007.
Yoss, who brings with him an impressive resume, plans to adapt the former menu to incorporate his own style, which is very much aligned with that of the owners. He describes his menu as “farm-to-table seasonal American cuisine” and notes that this “will be a great fit for all the local, artisanal ingredients already used in the restaurant.” Ten 01 will also introduce a spirited happy hour and bar menu featuring dollar sliders with lamb, beef, duck, salmon or tuna tatakai, oyster shooters, wild mushroom soup shots, and several gourmet thin-crusted pizzas, including one with smoked salmon and dill crème fraiche.
“We are thrilled to have Chef Yoss on board. When we tried his food, we immediately knew that he would take Ten 01 in the direction we want,” said co-owner Adam Berger. “Michael and I have learned some tough, but valuable lessons in the past few months. Obviously, the reviews were not what we’d hoped for and we’ve made positive changes as a result. We hope everyone – those who have either come in and been disappointed and those who have not come in – will come check us out and experience the food for themselves.”
Prior to joining Ten 01, Yoss was the executive chef at the W Hotel in Los Angeles, Calif., where he was responsible for all food and beverage operations for the 258-room hotel, including NINE THIRTY restaurant and The Backyard restaurant. His duties included creating and implementing menus for all hotel venues and events. Before that, Yoss was the chef de cuisine at Wolfgang Puck’s Postrio Restaurant in San Francisco, where he headed up menu development for the dining room, café, room service, and catering. Yoss has also held positions at Deep Creek Fishing Club in Ninilchik, Ala., and Chinois and Nero’s at Caesar’s Palace in Las Vegas, Nev.
In 2004, Yoss was nominated for Food and Wine’s “Best New Chefs in America” competition by world-renowned chef Jacques Pepin. In 2006, Yoss and NINE THIRTY hosted a successful Friends of James Beard benefit dinner at the James Beard House. His role models include French chef Jacques Pepin, Mitchell and Stephen Rosenthal, and Wolfgang Puck, whose unique style, dedication to each guest and open-kitchen concept still resonate with Yoss today.
Items on Chef Yoss’ menu may include Northwest Oyster Chowder with fennel, potatoes, and tarragon oil; Seared Sea Scallops with parsnip puree and green apple-celery root vinaigrette; Sautéed Black Bass with fennel puree, asparagus, chorizo, and marcona almonds; Apple Cider Glazed Niman Ranch Pork Belly with pearl onions and trumpet mushrooms; Bacon Wrapped Quail with sweet onion puree, duck confit, and natural jus; Roasted Sonoma Lamb Chops with swiss chard, goat cheese gnocchi, and Pinot Noir reduction; Braised Beef Shortrib with mascarpone polenta and glazed root vegetables; and Sonoma Lamb Sliders with aged feta, pickled onions, arugula, and nicoise olive aioli.
“I look forward to working with Adam and Michael at Ten 01. We share the same vision for using artisanal and sustainable products to create simple, seasonal cuisine,” said Jack Yoss, executive chef at Ten 01. “I am excited to bring their original vision to life.”
To compliment the new menu, Ten 01 will continue to focus on its extensive wine program. Created by General Manager and Sommelier, Erica Landon, the wine list features exceptional regional and international wines and producers.
About Ten 01 and Tabla
Ten 01 and Tabla Mediterranean Bistro are owned and operated by Adam Berger and Michael Rypkema. Located in Portland’s Pearl District, Ten 01 serves farm-to-table seasonal American cuisine using local, artisanal ingredients. With dramatic high ceilings and beautiful decor, the two-story restaurant features an oyster bar, seating for 160, an open kitchen with a Tandoori oven, and private dining facilities. Chef Jack Yoss’ menu is complimented by an impressive wine list, carefully-selected by General Manager and Sommlier, Erica Landon. Ten 01 is located at 1001 N.W. Couch St. in Portland’s Pearl District. The restaurant is open for lunch Monday through Saturday from 11:30 a.m. to 3 p.m. and dinner Monday through Saturday from 5 p.m. to close. Happy Hour is offered from 4 p.m. to 6 p.m. Monday through Friday. For reservations or more information, please call (503) 226-DINE or visit www.ten-01.com.

Tabla Mediterranean Bistro is a casual neighborhood restaurant perfect for a gathering with friends or a special night out. Chef Paul Duncan’s Mediterranean-inspired menu changes frequently to take advantage of the bounty available from local food purveyors. What remains constant is a menu made of delightful combinations with intense flavors. Tabla is located on Portland’s restaurant row at 200 NE 28th Ave. and is open for dinner Tuesday through Sunday from 5 p.m. to 9:30 p.m. For reservations or more information, please call (503) 238-3777 or visit www.tabla-restaurant.com.