The Roanoker - November/December 2017 - 68
R E S TAU R A N T P RO F I L E S
The Blue Door Restaurant at the Draper Mercantile
A Tasting Room for Beer Fans
"More Than A Restaurant"
Oregon-based Deschutes Brewery is excited to
bring their craft brews to the Roanoke region.
Enjoy an evening with friends and brews at the new tasting room.
At the Blue Door Restaurant, Chef T puts a
modern spin on traditional heritage cooking.
Upscale and casual dining options will please every patron at Blue Door.
BASED IN BEND, OREGON, this family and employee-owned,
IN NINE YEARS, the Blue Door Restaurant at the Draper Mer-
award-winning brewery opened its Roanoke tasting room on
cantile has grown from "greens out of a crock pot to a full-scale
restaurant," said Kate Nipper, Draper Village marketing director.
This is the brewery's first step in a larger plan to build an east
coast production facility on the outskirts of town.
An integral part of that growth is Chef T, a graduate of Le
Cordon Bleu College of Culinary Arts in Atlanta and a runner-up
"Our tasting room allows guests to experience our beer, our
in the 14th season of Hell's Kitchen. Joining Blue Door last year,
company, and our culture," said Nate Brocious, Deschutes Brew-
Chef T brings not only expertise but an unquenchable enthusi-
ery's tour and tasting room manager.
asm for heritage cooking.
Located at 315 Market Street Southeast in downtown, the
gathering spot adds exciting elements to an already familiar
"I want to bring a modern approach to a rich legacy of the
Appalachian people," she said.
historic location. While enjoying a favorite brew and charcuterie
She explained that Southern food, dishes rich with butter and
plate, guests can experience the stunning terrain of Central Or-
meat, have taken over Appalachia. Traditionally, Appalachian
egon via a virtual reality headset. Of course, it's also the perfect
people created rich food with fewer ingredients. "They built a
place to meet friends for an evening of camaraderie.
cuisine on corn, squash, mushrooms, and beans," she said.
Deschutes began selling their craft beer in Virginia in 2014
At the Blue Door, everything is made using local and organic
and has been active in the Roanoke community. The brewery
ingredients when possible. They serve lunch Tuesday through
brought their signature Street Pub event to the area, raising
Sunday and dinner on Friday and Saturday from 5-9. Dinner
some $140,000 in two years for area non-profits, and they have
includes two options: the Chef's Table series which is an up-
also participated in two Tinker Creek river clean-ups.
scale five-course meal or for a more casual dining experience,
Deschutes chose Roanoke over other eastern cities in part
choose their weekend dinner menu with comfort foods like fried
because of the strong sense of community and vibrant outdoor
chicken, lasagna, or meatloaf. Gluten-free, vegetarian, and vegan
lifestyle, two things that mirror their Oregon headquarters. The
options are available.
tasting room is open from 1-9 p.m., seven days a week.
"We are more than just a restaurant," said Nipper. "We are
a destination place with art and music from southwest Virginia
culture, unique gifts, unusual finds ... and more."
315 Market Street SE, Roanoke
540-259-5204 | deschutesbrewery.com/roanoke
Blue Door Restaurant at the Draper Mercantile
3054 Greenbriar Rd, Draper
(540) 994 -5659 | drapermerc.com
68 | NOVEMBER/DECEMBER 2017