Making Change: Leather Storrs on another way to look at broccoli
By Mark Feldman with Noble Rot's Leather Storrs
Leather Storrs is chef and co-owner of Portland's Noble Rot restaurant.
Editor's note: This is part of an interview series called Making Change. The interviews by Mark Feldman will explore the specifics of how change happens through conversations with a range of sustainability leaders.
Leather Storrs is the chef and co-owner of Noble Rot, an acclaimed Portland restaurant and wine bar. Noble Rot is located in a LEED platinum building with a 3,000-square-foot rooftop garden and expansive views of the city. Before opening Noble Rot in 2002 Leather worked at Chez Panisse and the French Laundry and was a food writer.
Mark Feldman: How do you explain your success?
LS: One of the measures of success is time. The majority of restaurants have a pretty short window of viability. We have been in business for 11 years and this is our 2nd location. I think that people like the concept of Noble Rot because we present wine in a way that is educational without being effete or stuffy. Our food is local, sustainable, and seasonal. That’s almost a prerequisite now for Oregon restaurants.
We have moved from being a restaurant that was white hot at the beginning to the other end of the spectrum. We were among the first to do small plates at a wine bar that was a little bit more involved. We got a terrific amount of attention.
Now we receive very little local attention. Ironically we get more national and international attention. It’s a fickle industry. I feel that given our location — a LEED platinum building, expansive views of the city, and our rooftop garden – that we should be on the list of places to go even if we serve poop sandwiches. Which we don’t, incidentally.
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