Making Progress: Mohawk Bend

While unforeseen construction delays are pushing, the theater-turned-restaurant/bar is coming together quite nicely. For a sneak peek inside, take a stroll through the accompanying gallery.

As for the menu, general manager Paige Reilly describes it as "80 percent vegetarian, 60 percent vegan and 100 percent sustainable," adding, "we're committed to craft." That translates to personal relationships with all of their vendors, the bulk of whom are in California.

The crown jewel of the kitchen is the "Cadillac of pizza ovens," as Reilly dubs it, "which weighs as much as a house." The massive oven and open kitchen will be in full view of diners seated at the kitchen "bar," located on the opposite wall of the pub bar in the main room.

Current selections from the still-evolving menu include: herbed flatbreads served with everything from black-eyed pea hummus to eggplant salsa; fire-roasted artichokes and casseroles; organic, thin-crust pizzas with a wide variety of toppings; a few seafood selections, including Dungeness crab rolls and fish and chips; and a whole lot of nice-looking salads.

While the bulk of the eclectic menu is made up of pizzas and salads, there's plenty to satisfy carnivorous appetites as well. Think bison meatballs, pizza topped with house-made Italian sausage or Serrano ham, and of course the "Dork" burger, made with duck and pork.

To read another Patch take on Mohawk Bend, click .