Father and son duo, Jorgie Ramos and Jorgie Ramos Sr. are at it again with a new concept called Habeas Corpus. According to Ramos (Jr.), the playful name originates from a 1920's comic called "Doc Savage," in which a pig named "Habeas Corpus" stars as sidekick. But Habeas Corpus won't actually be as pork-centric as B & S; instead they're going for a more balanced menu of Americana with a heavy Pacific Northwest influence and a touch of Northwest Spain. Habeas Corpus will also offer generally lighter fare than its brother restaurant. Ramos tells Eater he plans to continue offering hard-to-find meats like lamb bellies and beef bellies on his menu, but also add a large raw bar, where five or six different types of oysters will be available as well as a charcuterie bar where the team will offer meats and cheeses cured in-house.
As per an opening, Habeas Corpus is slated to debut very soon, this April, in the space where Sip Bar and Restaurant once stood. The two Jorgies have partnered up with Sip owners Eddy Torres and his wife, Sharon and together they've moved along the opening process quite quickly. According to Ramos, the space has already been mostly redone and things are pretty much ready to go once they finish remodeling. Stay tuned for an official date and more.
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[Photo Courtesy of Jorgie Ramos]