Satay, Sauce and the Future of The Spice Table
Bryant: Number one, I love sandwiches. I am a bread person at heart. The type of sandwiches I make are influenced by the traditional bánh mi of Vietnam. The bread is very important. It needs to by crispy on the outside and light in the middle. It’s made from quick doughs that are buttery and not chewy. I think they serve as a beautiful vehicle for everything else. We were fortunate to have met somebody who is a third-generation Vietnamese baker. His family has been baking baguettes in Vietnam for 300 years. He comes in everyday and bakes our bread for us, about 80-100 loaves.
Julie: The city says this land is part of an upcoming Metro project. What have they told you about the building so far?
Bryant: According to their current plan, it’s going to take over our space as well as Weiland Brewery, Señor Fish and the parking lot. It’s called the Regional Connector.
Julie: Did they give you any indication of when they think that might happen?
Bryant: It’s my understanding that the vote has been postponed. They have not contacted me with specific plans for relocation. They are still discussing if this is the final scenario, and they still need more funding for the project.
Julie: If you were told that the building was going to be demolished in one year, what would be your plan?
Bryant: For me, The Spice Table restaurant as it is can only exist in this building. I think there is a certain vibe and ambiance that you can only create in this specific space. If they tell me that it’s gone and I open another place, it is not going to be called The Spice Table. There may be reminisces of it, but I can never open a Spice Table again. Its soul lives here.
Read more, including Bryant’s grocery recommendations, here.
