Trifecta Tavern's Bar Embraces the Hearth

Amy Cavanaugh

With dishes like ember-charred salad and wood-grilled calamari, the hearth is an integral part of the menu at Trifecta Tavern in Portland, Ore. It’s also important to the bar program, as Bar Manager Colin Carroll uses fire to toast coriander and coconut, caramelize pineapple and char bone marrow. He also chars different types of wood and infuses them into batched cocktails via sous vide. The result is similar to barrel-aging, but...