Attention, people of Earth: Where Ya At Matt’s Matthew Lewis has an actual, for real, honest-to-god opening date (well, opening month) for his new restaurant, Roux.
Back in March 2012, Lewis announced he was taking over the former Buckaroo Tavern space in Fremont and turning it into a full-service restaurant inspired by his native New Orleans. He brought on chef Mikey Robertshaw to run the kitchen, and cocktail master/kitten aficionado Ian Cargill to run a most promising-sounding bar program. One might say Lewis had built up a bit of a fan base through his popular truck, so excitement ensued. Maybe a little swooning.
Then there was the small matter of the money. “Finalizing the financial piece took longer than expected,” says Lewis. “But everything’s back on track and we’re fully funded.” Roux will open its doors some time in August (coincidentally the truck celebrates its third birthday August 3).
Delays aside, Lewis is excited that Roux’s debut coincides with peak produce season. While some of his proteins will come from the Louisiana coast, his Northwest-inspired take on Creole food will use plenty of local ingredients.
Roux will serve beignets all day; walk up in the morning and get some along with a coffee-chicory blend that Herkimer is creating just for Roux. Another plus to an August opening: “Iced chicory coffee is pretty damn amazing,” says Lewis.
Lunch will look familiar to anyone who is a fan of Where Ya At Matt’s po’boys, grits, and gumbo, and every time I ask Lewis about dinner fare, his response includes the word “sexy.” There's even talk of Elysian doing a special house beer for the restaurant.
Stay tuned for more details as the opening approaches. Oh, and the Where Ya At Matt truck will remain out in full force after its brick-and-mortar sibling opens. Track Roux's progress on Facebook.