The Highland dining scene is about to get even better with the opening of Pip, a casual Spanish and Mediterranean concept from Edible Beats. Providing growth opportunities is important to the employee-owned restaurant group, but time and place also drove the latest expansion.
Sushi Ronin shuttered last year, leaving a vacancy on the ground floor of El Five. Where better to open a “little sister” to the popular tapas eatery? Chef and founder Justin Cucci jumped on the opportunity.
“El Five now seems to be a destination for out-of-towners. I think it’s a lot of date nights and special occasions. That wasn’t what we planned to be or do,” noted Cucci. “I think what’s different about Pip is that we really want to keep our neighborhood roots alive.”
To encourage spontaneous visits, reservations will only be offered to parties of six or more guests. Plates will be priced lower than those at El Five and not require much commitment. After work or on a whim, stop in for what Cucci is calling a “trip”: three pintxos thoughtfully paired with three micro-cocktails. The ambiance will be equally as fun and informal.
Setting the Scene
Located at 2930 Umatilla St., the former Sushi Ronin space is undergoing a complete transformation. “It’s always a journey to have these spaces kind of reveal themselves, and it’s a lot harder to do in a building that’s brand new,” said Cucci.
The other Edible Beats concepts (Root Down, Linger, and Vital Root) incorporate the history and architecture of each location into their designs. But the building that will soon house both El Five and Pip is, according to the restauranteur, “basically a rectangular box.”
In other words, it’s a blank slate for endless creativity, and Cucci has taken the opportunity to clear his packed storage unit. Pip has a good amount of room to fill, too, with capacity for around 100 guests inside and another 20 on the patio.
One accent wall will display around 200 vintage seltzer bottles, allowing guests to peer through the teal glass and into the bustling kitchen. Gold and brass screens will create privacy areas and decorate booths.
Perforated metal sheets will also be repurposed. Each will be painted bright colors and hung from the ceiling, taking inspiration from the traditional fabrics of Morocco. This North African nation is one of several places that shaped the new menu.
What to Eat and Drink
Executive chef Corey Ferguson affirmed, “The cuisine will be the same focus [as El Five]: Spanish with influence from the Levantine area and northern Africa, so really the broad stroke of the Mediterranean.”
Ferguson has been with the restaurant group since 2011 and was the opening chef for El Five. He will continue to lead its kitchen, and also run the culinary program at Pip. Guests will notice some overlap in flavors and techniques, but the menus will be entirely distinct.
Rather than the larger, composed plates served at El Five, the new concept will focus on Basque-style tapas known as pintxos. Many menu items are designed to be enjoyed in one go, which means the kitchen has less room for error in nailing flavor and texture.
“It’s a challenge, getting that in one bite,” commented Cucci. “I always say we want to try and create food that’s craveable, so as soon as you’ve eaten your first bite, you’re immediately thinking of your second.” Fortunately, the plates at Pip will be reasonably affordable. Options will be sold as single tastes, as well as three- and five-piece portions.
“The pintxos are going to cover a pretty wide spectrum. A lot of things come in a little vessel to make the eating of it enjoyable and fun,” said Ferguson. For example, Pip will offer Crab Mousse on a shrimp chip seasoned with lemon and paprika, as well as a Monkfish Skewer featuring Kauai shrimp, pickled shallot, and red chermoula.
Duck Brocheta will add to the selection, served with pearl onions, mushrooms, and Oloroso sherry. Guests can also look forward to Rollito de Iberico: breaded and crispy rolls containing savory dry-cured ham, tetilla cheese, artichoke pesto, and truffle aioli.
Like all Edible Beats concepts, Pip does not overlook compelling options for vegetarians. Dip its house pita into the spicy Htipiti Dip made from whipped feta, roasted peppers, and chili honey; and savor the Mushroom Yufka pastry filled with KM 39 cheese, leeks, and green romesco.
Bar manager Ky Belk helped establish the original El Five beverage program, and will do the same for Pip. Along with regular format cocktails, the restaurant will serve trendy micro-cocktails like the mezcal-based Barraquito Martini and The Press, a blend of chardonnay, calvados, verjus blanc, honey, and white pepper.
Select a guided “trip” of bites and beverages or build your own. Ferguson added that this pairing method “leaves a lot of room for guests to create their own experiences, which isn’t necessarily available at a lot of other places.”
He added, “I think it will be a really playful, exciting way for guests to engage with what we’re doing.”
Pip will announce more details leading up to its early November launch. Follow its Instagram account for updates on “fiesta hour” specials, the weekend brunch menu, and more.
