Note from Doni: Yesterday we promised the exclusive story about the new business that will occupy Oregon Tea Company’s space after the tea closes its brick-and-mortar doors Sept. 20 and goes strictly online. Today we talk with Brad Tillson, who’ll soon own and operate his Tapas Downtown at the Oregon Street location.

Q: Brad, the last time we spoke you were a bit down in the dumps  because your previous restaurant deal fell through. What’s happened since then?

I was contacted by Phil Barker on his way back from vacation, about three days after the piece you ran on our plans. He had read about the Pio Loco deal falling through on your site, and wanted to talk to me about potentially taking the location that currently houses Oregon Street Tea Company. He described the space as having a large kitchen area, a well-designed and decorated dining room, and was very interested in our “Tapas” concept and suggested that we meet to discuss it. While I had more or less given up on doing anything real soon with the concept, I was intrigued about what he had to say and certainly was interested. When I saw the location, I was stoked. The space is beautiful, and while smaller than the Pine Street School spot, it was very much in tune with our overall theme. Phil described the look as “Like Casablanca from the movie.” We loved the ceiling fans, the arches and the color scheme and decided to resurrect the Tapas restaurant idea. 

 
Q: What are your physical plans for your new space?

A lot of the current architecture suits us well, as is. We will be constructing a bar that seats about 12 to 14 to go along with the beer and wine service that will be in place initially, with future plans to serve liquor as well. Some color will be added to enhance the Old World feel that we are going for, and banquette seating will divide the room visually and functionally between the bar and dining areas. Fabric colors, wall art and décor will complete the updated look, and a full brand-new cooking line will be installed to support the various types of food we’ll be serving.

 
Q: Can you tell us about the menu?

I am truly excited about the menu. There will be nothing like this available anywhere else in Redding. The flavors will be generally Mediterranean in nature; small plates of delicious, savory tapas are a big focus. Think empanadas with chorizo and goat cheese, Barcelona stew, antipasto-style plates, skewers of grilled meat and vegetables, flatbreads. The idea for this part of the menu is to order and share these plates among friends and family in a convivial, relaxed social setting. We plan to offer an eclectic wine list as well, with European, South American and California wines. Bottled and draft beers will be available, and a full lunch and dinner menu is in planning with similar flavors. Much of our food will be locally sourced. Thank heaven for the Farmers Market! We are actively seeking out local growers and ranchers as we speak. There is an amazing amount of great food produced in Shasta County and we’ll take full advantage. The best part of all is that we aim to price our menu so that you won’t have to access your line of credit to eat. Tapas will run from about $5 to $9 dollars, and few if any. full meals will top $20. Think of the $10-12 range for a hearty lunch!

 
Q:When do you expect to open?

Opening date is depending on a lot of factors: supplier agreements, permits, and the liquor license, to name a few. Tentatively, we look to be ready about the first or second week of November.

 
Q: Any thoughts about how this all turned out?

I really am jazzed about how this has come about. You have to be open for new opportunities and be flexible. If the story hadn’t been run about the disappointment of the Pio deal evaporating, the Barkers would never have contacted us. Absolutely, I believe that when one door closes, another opens. Who knew?!