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4 Questions About That Incoming And Coolsounding South Waterfront Pub
Dated: July 1 2014
We caught up with Finigan via email to get some more insight into her project, which will land in an area that developers hope will generate enough retail activity to serve South Waterfront's bountiful residential and office spaces. Here's what Finigan had to say about her eatery's location and other Groaning Board specs.
What made you want to open South Waterfront’s first pub? I fell in love with the South Waterfront after living here and working here for three years, but I came to realize that the community was really lacking a place for the neighborhood to come together and enjoy an amazingly crafted drink (or micro brew) after work, and grab happy hour.
Is there market demand for it? The owners and I have done extensive demographic research in the area. I am very certain there is a high demand for us here. I have also been told, anecdotally many times before by the locals, “I wish there was a pub in this area!” With so many people living in the surrounding apartments and condos, and with OHSU so close up on the hill, I believe the demand is great.
Besides you, are there any other staffers with pedigrees worth noting (i.e. veterans of other PDX restaurants)? At the moment we are still searching for the perfect chef to compliment our team.
And besides the obvious inertia quotient, what will it take for South Waterfront to become a restaurant row (a la Division or the Pearl)? I think it’s already on its way because of the growing population from the attraction of living in this area. I also think that with more and more businesses popping up this neighborhood is fully capable of turning into its own food mecca.
Especially because of the abundance of food lovers that reside in Portland. It is our intention to help make the South Waterfront food scene dynamic, approachable, and unique in its own right.
For Mark Ross, founder of Ross NW Real Estate and professional real estate broker, real estate has always been the career of choice. During his 30 years in the industry, Mark has gained experience in ....
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