The Inferno offers open-air cooking at Divine Distillers in Independence
When you turn into Divine Distillers in Independence, don't park up front or you might miss the "secret" restaurant at the back. The Inferno showcases the full range of cocktails and drinks the distillery offers as well as open-air cooking from chef Victor Perez.
The restaurant, which opened earlier this winter, has been something Divine Distillers owner Jason Greenwood wanted to do since he moved the distillery out of Salem in December 2021.
The 14,000-square-foot space at 915 N Main St. is divided among Greenwood's businesses, which include the restaurant, distillery, 1859 Cider Co., Mt. Angel Soda and Brewing Co. and Divine Wines.
"I'm excited for more people to know about this place — to enjoy the food, space and what we've brought to Independence," Greenwood said.
Open air cooking?
Open air cooking is essentially cooking over an open flame, Perez said.
Perez said he does Argentinian-style grilling, which means lots of grilling, hanging meats over flames and roasting whole animals. The grilling style doesn't typically use a lot of seasonings, so Perez likes to incorporate Mexican flavors.
Prior to joining The Inferno, Perez traveled around the country and would cook at various barbecue exhibitions as Super Skewers BBQ.
He began in 2018, originally doing local gigs but eventually cooking in front of thousands. He taught others how to barbecue and was showcased cooking whole animals, from the typical to the unconventional. He said he's cooked cows, pigs, goats, lamb, alligator and even cougars.
Perez had been doing pop-ups at Divine for a few months when Greenwood approached him to be his partner and head of the restaurant after seeing other pop-ups come and go.
Beyond pop-ups and cooking at shows, Perez did not have restaurant experience. So why did by Greenwood want him?
Because no one else locally was doing what Perez was and because they got along.
The menu showcases the roasted meats Perez specializes in, including tri-tip with chimichurri, seared pork belly tacos, Cubano sandwiches and loaded fries with carne asada.
Everything is cooked with wood and charcoal, Perez said. The wood is a post oak from Texas and an Oregon white oak, combined with mesquite charcoal for grilling. No propane is used in any of the cooking, he said.
Perez hopes to roast whole animals outside when it is warmer.
The Inferno in Independence is a restaurant, venue and more
Greenwood wants The Inferno to be a "quiet oasis" but also a place where they can play music.
The back area is partially hidden intentionally, fenced in by large shipping containers that will get murals painted on them. Despite how small the back looks from the outside, there's actually a lot of space sectioned out for yard games, seating, fire pits and heating lamps.
The restaurant includes a mixed-seating space plus one wall displaying the distillery's spirits and a long bar with multiple taps and 40 seats. Twinkling ceiling lights and other room lights create a unique ambience from day to night.
In the back are dart boards, a stage that can be set up, enough space for a dance floor and giant wall projector. Locally created art hangs on the wall and is available for purchase.
Greenwood said the space is family friendly, and the outdoor area is pet-friendly. He is planning on having more activities in addition to the current trivia, live music and comedy nights.
For more on The Inferno, check out the website, divinedistillers.com/inferno-restaurant, Facebook and Instagram page, @divinedistillers.
Hours: 5 - 9 p.m. Monday, Thursday and Friday; 11 a.m. - 9 p.m. Saturday
Address: 915 N Main St., Independence
Em Chan covers food and dining at the Statesman Journal. You can reach her at echan@gannett.com and follow her on Twitter @catchuptoemily.
This article originally appeared on Salem Statesman Journal: Divine Distillers offers open-air cooking in Independence, Oregon
