Joe Rumberger
Photo by Scott Henrichsen Photography
You may remember chef Joe Rumberger from his well-loved pizza truck, Bastard Pies, which became a staple at the Tumwater Craft District. His mouthwatering pizzas and other creative dishes earned a loyal following, but now he’s bringing something entirely new to the district. Rumberger is opening a classic French bistro called Bar C’est L’eau.
The name that partially means “water” in French is a nod to the old Mount Olympus Brewery nearby. It is opening in the space previously occupied by Finn River. The menu will feature an exciting fusion of French tradition and local Northwest ingredients. Start the morning at the bistro with delicious crepes, pastries, and expertly crafted coffees. As the day continues, the menu evolves, featuring fresh salads, frites, and hearty hors d’oeuvres. Evenings will offer full table dinner service that includes rich, indulgent dishes such as steaks, seafood, and Parisian-style gnocchi.
“It’s a celebration of the bounty of the Northwest with a focus on classic French technique,” said Rumberger, who spent time in Europe cooking French cuisine. “It’s going to be classic bistro fare, decadent but approachable.” With an emphasis on high-quality, locally sourced ingredients, one can expect a menu that reflects the seasonality of the region, while imbuing French flair.
The drink offerings will feature a small but focused wine list, whiskey and gin driven craft cocktails, several local beers, and ciders. The venue also is partnering with Whitewood Cider Co. for an exclusive cider experience.
Whether you’re stopping by for a casual bite or a more refined dining experience, Bar C’est L’eau is sure to be a welcome addition to the Tumwater Craft District. Bastard Pies isn’t going anywhere either, so take your pick.
When you aren’t working, where are you dining?
I try and get down to Portland as often as I can to keep my finger on the pulse of the industry. I’m a total sucker for pizza, so Ken’s Artisan and Lovely’s Fifty Fifty are usually on the list. Some other favorites are Canard, Gumba, and Oma’s Hideaway. I’ve been wanting to get up to Tacoma and check out En Rama; that’s probably next on the list.
What is the most underrated gem in the South Sound, and what do you order?
Tough question … there’s a lot of good stuff to choose from! The kimchi pancake at Hotstone in downtown Olympia is delicious. And the food program over at ilk Lodge never disappoints. … My usual order is the BLT, add an egg, and the smoked wings with Carolina gold barbecue. I shouldn’t neglect the Tacos2hermanos truck parked at the east side of Green Lady shop. I’m usually there at least twice a week. Great tortas!
Do you have a favorite cooking gadget?
A sharp knife and delicate hands! I’m not much for tweezers and fussy gadgets these days. But I suppose a well-seasoned cast iron skillet gets me going.
What inspired you to go the route of culinary arts?
I was never much for sitting in a classroom, and I got my first job at a pizzeria up in Bellevue when I was 16. I fell in love with the hectic pace, the chaos, and the cast of characters, and I was hooked. The more I learned about food and farming, the deeper the obsession became. Culinary school was the first place I took education seriously. And since then, there have been a few important chefs who spent a lot of time and energy teaching me how to be successful at this. And now it’s about honoring that and paying it forward.
What do you like most about your career?
Feeding people, being of service, and curating experiences. People come to restaurants to celebrate. It’s a pretty special thing when someone trusts you enough to cook for their wedding, or graduation, or even a loved one’s memorial. … For me, some of the best parts of life happen in restaurants. So, I feel privileged to be a part of it.