Rooted in Texas and refined in Oregon, Bullard is named after Chef Doug Adams’ hometown in Eastern Texas, a comfortable gathering place designated for equal parts delicious dining and having fun. Defined by the roaring wood-fired hearth on display in the open kitchen and a downstairs wood-fired smoker, Bullard worships at the pedestal of smoke and fire in homage to classic Texas cooking, coupled with fun riffs on traditions, hispanic influences, and Chef Adams’ signature light-handed and modern approach to crave-worthy comfort food.

Bullard will be temporarily closing May 16th, with a full reopening in late June.