[3][4] Originally conceptualized under the temporary name of Crane Tavern,[5] Washington and the Rosenthals envisioned a restaurant that had "a local-farmer bent, Southern undertones and a taste of American regional food, with our sensitivities".

[6] With its name changed to Irving Street Kitchen, the new restaurant opened on May 6, 2010, with an opening-day menu consisting of items like smoked short rib, fried chicken with collard greens, and charcuterie.

[8] They also began serving brunch on August 7, 2010,[9] offering items like a smoked shrimp club sandwich, sourdough flapjacks, and scrambled eggs with lobster and mascarpone.

[13][2] Earlier that year in March, it was reported that when the restaurant halted operations due to Portland's measures to combat COVID-19,[17][18] Caporael gave equipment and perishable items to Stone Soup, a local nonprofit providing food service training for those at risk of homelessness.

[20] In 2010, The Oregonian's David Sarasohn gave the restaurant a "B" rating, stating that "the kitchen's Southern skills make Irving Street a considerable gain for the neighborhood and the local dining scene.