The Roanoker - November/December 2017 - 68

R E S TAU R A N T P RO F I L E S
SPONSORED CONTENT

Deschutes Brewery

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

August 28.

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

Deschutes Brewery

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

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The Roanoker - November/December 2017

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