Tusk
Hospitality · Oregon, United States · 11-50 Employees
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Overview
Headquarters
2448 E Burnside St, Portland, Oregon, 97...Phone Number
(503) 894-8082Website
www.tuskpdx.comRevenue
<$5 MillionIndustry
ZI Rank: 1
Signal Type
Dec
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ZI Rank
1
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About Tusk
Tusk's vegetable-driven, Middle Eastern-inspired menu is the creation of Submarine Hospitality Founders Joshua McFadden and Luke Dirks with Executive Chef/Partner Sam Smith. Smith's time spent as opening sous chef at Philadelphia's acclaimed Israeli restaurant Zahav, followed by his years as Chef de Cuisine at Ava Gene's informs the ever-changing seasonal menus. All vegetables and most flours and grains are sourced directly from local farms Smith has built close relationships with over the years, and the dishes are meant to be shared in a convivial dining atmosphere. All flatbreads are baked in-house. The dessert program, helmed by former Le Pigeon pastry wiz Nora Antene, along with the cocktail menu by Bar Manager Tony Contreras, are equally as seasonal. Tusk was recently named a FOOD & WINE Restaurant of the Year 2017, and the restaurant has received praise from Bon Appétit, The New York Times, PUNCH, Portland Monthly, The Oregonian and others.Explore more
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Revenue
Number of Employees
Type
Funding
Founded In
Tusk
<$5M
11-50
Private
<$5M
2017
N/A
Company Profile Activity
Activity Insights
Tusk is experiencing very low activity levels compared to other companies in the Hospitality sector.
What does this means?
Tusk is drawing exceptional interest within the Hospitality industry, suggesting notable developments or strong market momentum, learn more about Tusk.
Tusk financials insights
Gather financial insights about Tusk, including details on funding rounds, investors, total funding, and acquisitions, to gain a comprehensive understanding of their financial strategy.
2020
Debt
$350K
2021
Debt
$610K
Tusk Tech Stack
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Frequently Asked Questions Regarding Tusk
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Tusk's vegetable-driven, Middle Eastern-inspired menu is the creation of Submarine Hospitality Founders Joshua McFadden and Luke Dirks with Executive Chef/Partner Sam Smith. Smith's time spent as opening sous chef at Philadelphia's acclaimed Israeli restaurant Zahav, followed by his years as Chef de Cuisine at Ava Gene's informs the ever-changing s... Read More
