Silver Lake Bistro in Joseph has pulled up stakes and moved down the street to 19 S. Main St., the former location of Local Loaf. Proprietors and engaged couple Ryan Cook and Samantha Weaver are excited about the move and the new opportunities to expand their business. The changeover is nearly finished and the couple has already mastered the art of baking with the wood-fired oven on the premises.
“Today, we’re cleaning up and trying some new recipes.” Cook said. “We’re making a Black Bean Kimchi Pizza, which should be interesting.”
Cook said the bistro will offer some pizzas with non-traditional ingredients because he wants to offer his customers the type of pizzas they can’t get anywhere else, including honey and brown sugar crusts, smoked salmon and white chardonnay cream sauce.
Cook said the experience of their first restaurant gave them a clearer vision of what they’d like to do, and about what the community wants. “We learned we can do our unique recipes and the community likes them. You’d be amazed at how much kimchi we sold. Some people told us we were crazy to offer it.”
What the bistro wants to offer is good-quality restaurant fare at a reasonable price.
“You’re not going to spend $25 to $30 a plate here,” Cook said. “Most our pizzas will be relatively cheap, $11 to $13, give or take on the toppings. And we’ll have dinner specials, but those won’t be that expensive either, because we make everything from scratch.” He added that the bistro is concentrating on sandwiches and pizza, along with skillet dished for dinner hours.
The new bistro offers some differences from its previous incarnation.
“Atmosphere and dinners, for starters,” Weaver said. “Also we’re not doing ice cream/soda shop or espresso drinks any more -- it just isn’t us.”
Cook said the new location is more their style, particularly the wood decor and rustic feel. The couple expanded and opened the kitchen space and built a small bar for their new bistro.
Beer and wine will make their appearance on the menu, once it is cleared with the Oregon Liquor Control Commission. “We’re starting with four taps, and we’ll have refrigerator for bottled beer,” Cook said. “We’ll offer wine as well.”
Cook said the bistro kitchen will be 100 percent “no waste,” with excess vegetables going into soup stock, meal refuse to local hog farmers and oven ashes going to local produce growers. “We pride ourselves on very little going to the trash.”
The couple has set a tentative opening date of Nov. 6. Reservations are suggested, but not required.