Cody Thrasher's Unique Culinary Creations Set for New White Oaks Restaurant; Food Truck to Continue
By Jeff Toquinto on March 20, 2016
For those clamoring for local places with a unique flair as opposed to chain restaurants and fast food joints, there’s some good news for folks and Bridgeport and throughout the region. One of the area’s more youthful food geeks – and a Bridgeport High School alum – is 
bringing his unique culinary fashion to White Oaks.
bringing his unique culinary fashion to White Oaks.
Cody Thrasher, who is already known for Hash Browns & New Grounds food truck throughout the North Central part of the state and beyond, is taking his food flair to a brick and mortar setting just off Interstate 79. And here’s what’s for certain.
The 2005 BHS alum said he’s getting ready to open up a 1,500 square foot eatery in the still relatively new White Oaks Retail Village. The location is by the McFly Outdoors and will be the third business – White Oaks Salon is the other – in the structure along Jerry Dove Drive.
The restaurant will have 60 to 65 total seats. Twenty of those seats will be in the bar area and the rest will be smaller tables.
There is also an unknown at this point. Thrasher said a definitive name has not yet been chosen.
“Perhaps the White Oaks Bar & Grille, but that could change,” said Thrasher. “I’ll have to figure out something soon because we’ve got an aggressive timeline to open the business.”
The timeline right now is calling for a full opening May 1. Hours aren’t set in stone, but the store will initially be open Monday through Friday.
“If the demand increases then we’ll go to Saturday and then to Sunday,” said Thrasher. “For starters, we’ll keep it at five days to make sure quality control is where it needs to be.”
So what’s on the menu?
Anyone that knows Cody Thrasher and his food truck business know that you’re not going to get a corn dog and mustard – and if you do it’s going to be something a little bit different. He said what people can expect is new American cuisine with international stylings and additions.
“It’s going to be similar to the food truck in that we’ll be changing the menu constantly, but we’ll have a pretty set lunch menu,” said Thrasher. “We’ll have appetizers and small plates for cocktail 
hour and I hope to be able to bring some very unique dishes to the area. I’m not afraid to go with something new.”
hour and I hope to be able to bring some very unique dishes to the area. I’m not afraid to go with something new.”
For anyone that has had Thrasher’s food from his truck, they know the norm is far from normal from the conventional food scale. Thrasher recently returned from Asia, Key West and also Colorado – talk about varied – in quest of new foods and ways to incorporate existing food trends with unknown culinary commodities.
“You throw that together with what you know locally and styles from place like New York City and you can come up with plenty of creative items,” said Thrasher. “Trust me, we’re covering everything all over the board.”
Thrasher started throwing out braised pork shoulder, pink pickled onions, steam buns and terms familiar and unfamiliar when talking about what direction the menu could take. And he said even if it takes a direction, it may not lead you to where you think.
“We may do Japanese one evening and too often people think of Japanese food they only think of Sushi,” he said. “There are so many other things that their culture offers and we’ll tap into that with our menu.”
As may be expected, he’s working with the Thrasher Group’s architecture division. Contractors are working on the facility, which recently filed at $140,000 building permit, for the May opening.
Bridgeport Community Development Director Randy Spellman said the cost is not surprising. He said the work is on the interior as the developer has done the “vanilla box” and the new restaurant simply has to fill up the space.
“Everyone is pumped for this. We’re trying to bring a cool atmosphere to Bridgeport. As opposed to a typical family style restaurant, this will be a little more modern and visually appealing,” said Thrasher. “The ambiance will be nice and we’re looking to draw the crowd that wants to get a drink and something to eat after work. It’s going to be different, but we also don’t want that to be confused with it not being family friendly, because it will be.”
For those concerned that Thrasher’s Hash Browns & New Grounds’ truck business is over, don’t be. Thrasher said that business will soon be back up and running for the regular seasonal business.
“From an economic development standpoint and from a business standpoint, this appears to be a no-brainer to have more restaurants there, even to serve the business people in White Oaks alone,” said Spellman. “Then, you have thousands of travelers up and down the interstate that get off of interstate exits like that looking for a quick bite to eat, a nice place to stop and eat, gas up and get back on the road. This addition … is certainly going to be nice to the area.”
Editor's Note: Cody Thrasher's tastes vary, although this praying mantis is safe from a picture a few years ago. In the middle two photos, Thrasher shows a spicy squid and noodle soup and then some homemade noodles from a local noodle stand during a trip to Thailand. Below, he's shown heading out as part of his culinary adventure that he's about to bring back to Bridgeport and the entire region.
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