Kachka's New Distillery and Dumpling Factory Is in Production Mode

"At Bonnie and Israel Morales' nationally recognized Eastern European restaurant Kachka, diners have been downing shots of horseradish vodka with pelmeni and their signature Herring Under a Fur Coat since 2014. Now, the restaurant has its very own distillery and zakuski bar spin-off: Kackha Fabrika, which translates to "factory," also encompasses a dumpling workshop where the restaurant's popular pelmeni and vareniki is handmade."

"Fabrika opened in July in the Bindery Annex building with seasonal cocktails and a seafood-forward menu. Kachka beverage director and head distiller Jamie Bones created a list of six original martinis for the bar, from a non-alcoholic martini to a nod to Scandinavian culture with dill aquavit and their version of an espresso martini (birch vodka, Kahlua, instant coffee, coffee condensed milk, with a chicory molasses swirl). As one would expect from a vodka-centric bar, the martinis are all ICE. COLD."

"Opening a public-facing distillery was a happy accident for the Moraleses-the project wasn't something they'd had in mind until the owners of now-closed Aimsir Distilling approached them about a lease takeover. Because of how the opportunity presented itself, Bonnie Morales planned out the restaurant based on the space's existing interior. The distillery can be viewed through large windows, and the seafood station is set up at the bend of the horseshoe-shaped bar so guests will be able to see their seafood being prepared."

Kackha Fabrika opened in July in the Bindery Annex building as a distillery and zakuski bar spin-off of Kachka, featuring a dumpling workshop where pelmeni and vareniki are handmade. The space includes a publicly viewable distillery behind large windows and a horseshoe-shaped bar with a seafood station. Beverage director and head distiller Jamie Bones created six original martinis, including a non-alcoholic option and a birch-vodka espresso martini. The bar offers about three dozen vodkas served frozen in 30, 60, or 100 gram measures. Front-of-house staff use an extensive tasting-note manual to guide guests.

Read at Portland Mercury