As part of Branch Line’s focus on staff training and education, the restaurant has created an all-staff project titled, “BYOR,” or “Build Your Own Restaurant.” Dividing the entire staff in half, each team has been tasked with designing a restaurant from scratch (name, concept, menu, lighting, etc.) and now they get to actually open their creation to the public in the Branch Line space.

In the first round of this series, Mulberry Wine Bar opens, serving up wood-fired fare and domestic wine & beer in a communal dining format. Focusing on shareability, the menu includes:

-Vegetable Chips & Dip Duo (sweet potato & taro chips with smoked herb hummus & spring garlic ranch)
-Fire-Roasted Radishes (herbed ricotta, sea salt)
-Meat & Cheese plate (Moody’s Chorizo Seco, Formaggio’s Tongue & Cheek Terrine, Rogue River Blue, XO Gouda, crostini)
-Commander Rodman’s Burger (brie, mushroom jam, smoked garlic aioli)