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Arista to open second restaurant serving produce from its own farm

Brother-and-sister team Margaret and Ben Herreid opened the handmade pasta restaurant Arista in downtown Puyallup in October 2014.
Brother-and-sister team Margaret and Ben Herreid opened the handmade pasta restaurant Arista in downtown Puyallup in October 2014. Staff file, 2015

Chef Ben Herreid wasn’t sure what kind of a yield he’d get when he planted vegetables this spring for his downtown Puyallup handmade pasta restaurant, Arista.

It turns out he’s as good at farming as he is at restauranteering.

“We’re looking at thousands of pounds of winter squash,” said Herreid, with a laugh. “There’s going to be a lot of vegetable surplus.”

So what to do with all that produce besides serve it at his pasta restaurant?

“We had so many ideas of what we were going to do. We were going to sell it at farmers markets, but I thought I’d rather just run restaurants,” he said.

Enter his next project: Arista Roasthouse, a casual restaurant focusing on roasted meats and vegetables, at 14506 Pacific Ave. S. in Parkland.

He plans to open in the fall, if all goes as planned.

The 70-seat Parkland restaurant will be in the former home of El Patio Taqueria, a Mexican restaurant.

Herreid’s plan is for a casual restaurant where diners order at the counter and find their own seat. The menu will be mix-and-match roasted meats and seafood paired with several kinds of roasted vegetables, priced at $12-$16 for full meals.

“We’ll put chef-y type spins on sauces to make these meats really shine. I don’t want it to be fru-fru and expensive. I want it to be approachable. I don’t want anyone to ask me to explain it to them,” said Herreid.

He described it as a meat-and-potatoes restaurant with a menu that includes oven-roasted pork shoulder, brisket, chicken and salmon. Side dishes will be dictated by what’s seasonal and available at the farm. He already knows the surplus squash will show up on the menu.

He imagines dishes such as a simple picnic tomato salad with fresh mozzarella, herb-roasted carrots or thick-cut fried potato wedges, although he has not yet planted a potato crop on the farm he leases in the Puyallup Valley with farm partner, Drew Constant of Rolling Rocks Farm.

This is the second season for their Clarks Creek Farm, which they expanded to 6 acres this year, from 1 acre last year. “The soil is awesome. You can put anything in there and it’ll burst up and give you more than what you need,” said Herreid.

Arista Roasthouse will have the same menu for lunch and dinner, and will have a beer and wine list.

Herreid opened his first restaurant Arista in downtown Puyallup in October 2014 after starting a handmade pasta company before that. The downtown Puyallup restaurant serves a menu of handmade raviolis, pasta and roasted meats. The restaurant recently relaunched its lunch service.

Arista Roasthouse

Where: 14506 Pacific Ave. S., Tacoma; facebook.com/aristarestaurant.

Opening: Fall

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