Wafu, One Year In

Last week, I had the chance to sit down and talk to Wafu chef Trent Pierce about the Fin-to-Wafu (and Roe) transition, being true to your ramen visions, the make-or-break value of a patio, and vital lessons learned when one opens three restaurants in three years. Here’s the dish on Eater PDX:

wafuoneyearinBorn to third-generation restaurateurs, Trent Pierce was more interested in sports than the family business until age 19, when a track injury and a reading of Marco Pierre White’s White Heat propelled him into his first restaurant job, at McMenamins’ Black Rabbit. After stints at Belly Timber, Yakuza, Foster Burger, and Sel Gris, Pierce finally found an outlet for his passion for seafood at short-lived but acclaimed Fin, which shuttered unexpectedly last Valentine’s Day after only six months, leading him to open Japanese small-plates hotspot Wafu on September 2, 2011….read rest of article>>