Page 10 - Copyright 2013 - Pamplin Media Group

Chehalem Business Connection October 2013 Page 10
Kyle Lattimer, best-known lo-
cally for his popular Uproot-
ed food cart in downtown
Newberg, and Portland chef Paul
Losch are making strides in their ef-
forts to open the city’s newest restau-
rant and pub at 720 E. First St.
The combination bistro and bar has
been dubbed “Ruddick/Wood” after
four of the city’s earliest settlers,
William and Sarah Ruddick and David
and Maggie Wood, who were the first
to plat a town called “Newberg” in
1881. The enterprising Quaker couples
even envisioned a thriving business
district on the very spot where down-
town Newberg lies today.
The most recent occupant of 720 E.
First St. was Impact Brazilian Jiu-Jitsu
and Performance Training, and the his-
toric site was originally an auto garage,
so not surprisingly, it has needed quite
a makeover to house a dining estab-
lishment. Lattimer and Losch have
been doing a lot of the construction
themselves, and describe themselves as
“working owners” in promotional ma-
terials.
The work on the restaurant, which is
expected to open later this year, has in-
cluded removing and refinishing the
ceilings of both the restaurant and the
tavern (the two spaces will be connect-
ed internally but will also have sepa-
rate external entrances), pouring and
grinding concrete floors, constructing
framing and support and building a
new bar.
“We have spent countless hours
working together and with friends,
contractors and designers to do every-
thing from brand development and de-
signing the space, to demolition and
construction of the building,” the pair’s
page says. “We have committed our
life savings and months of effort to this
project. … This is a true labor of love,
and after eight months of pushing
through numerous delays and chal-
lenges we are seeking help from you to
complete our goal.”
Still left are paint and paneling, re-
finishing and tiling floors and finish
carpentry. What remains is the finish-
ing touches: glassware and china, seats
and bar stools, small equipment, light
fixtures, a fireplace and starting inven-
tory from farmers, wineries and local
distributors.
“Ruddick/Wood has been built
around the idea of country kitchens,
roadhouses, saloons and way-points;
and reflects
our love for
local food and
drink, as well
as our desire
to crea t e a
place that will
become part
of the com-
munity fab-
ric,” the page
says in de-
scribing the
pair’s vision.
The “front half” of the building will
be the restaurant, structured around an
open kitchen with a small chef’s count-
er and accented with wood, a pellet
stove and natural light. The restaurant
will serve lunch and dinner, as well as
brunch on the weekends.
The rear, known as “R/W Tavern,”
will be “the slightly less refined sibling
to the restaurant, built around a copper
bar and high-table constructed from
timbers” Lattimer and Losch “found”
during the renovation process. It will
serve craft cocktails and a rotating of-
fering of beers and wines alongside a
tavern food menu.
Ruddick/Wood taking shape on First Street
Co-owners share their vision of new restaurant/tavern via crowd funding site
The most recent occupant of 720 E. First St., where Ruddick/Wood is expected to open in the fall, was a Jiu-Jitsu and training
business and the historic site was originally an auto garage.
“We have spent countless
hours working together and
with friends, contractors
and designers to do
everything from brand
development and
designing the space, to
demolition and construc-
tion of the building. We
have committed our life
savings and months of ef-
fort to this project.”
tion without accruing additional cost.
Business travelers can then use these
miles to bring a friend or loved one on
the trip with them — quickly transition-
ing from business to family vacation or
romantic getaway once the weekend
hits.
Earn hotel perks. Frequent stays in
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pecially when additional nights are used
to extend a business trip into a vacation.
Discover local hidden gems. Cities
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shows or events, helpful tips to find
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seeing opportunities to explore during
free time. This becomes even more
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convention.
Millennials continue to be at the fore-
front of achieving work-life balance —
utilizing business travel to discover new
cities, explore local cultures, taste au-
thentic cuisines and connect with new
people across the country and around
the globe.
Millennials: Frequent stays in motels can offer rewards for travelers
Continued from page eight Call The Newberg
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