I don't know exactly what can be classified as "substantive information". What do you want to know. I came up with my analogy for Oyamel's food the other day. Other "Mexican Restaurants" are like Chinese food in North America. Oyamel's food will be like Chinese food in China. There are ingredients that are very common in Mexico and yet not very common north of the border. To the average American, mexican food consists of tacos and burritos with ground beef, sour cream, cheddar-jack cheese, etc. Ingredients like Nopales, Pithaya, Mole Poblano, Mole Almendra, Tuna ( the fruit...not the fish), fish that even our fish mongers are scratching their collective heads at trying to find out what it is and where they can find it for us, Sal de Gusano, Miel de Agave, Edible flowers (other than the pansies that you see on menus in the US), Tongue, Oxtail. These sort of things. Things that even as an open minded cook I thought twice about trying. But if you open your mind...you realize that there are reasons why some of these things are delicacies in their home countries. They really are good. The first time that I ever tried Huitlacoche I was a kid working at Red Sage...I thought it was disgusting. (Maybe because they made ice cream out of it)...but now, a little older and wiser...it's amazing. Oyamel like I've said in the past is like nothing I've ever seen before. To clear up a couple of things... 1. I originally posted on here because I was excited that people were talking about a restaurant where I was going to be working....I've been around celebrity chefs a lot in my career...with TV crews hanging around and stuff....but it still tickles me to see restaurants where I work talked about in a public forum. I had no intention to "start buzz" or shamelessly promote anything. It started as an honest "Thank you" and nothing more. Then came the questions...being the polite person that I am...I answered as best I could. But at the same time, I had no intention of trying to get myself in trouble with my higher ups by giving away too much information without the "ok" 2. To those of you that have emailed me asking if I can get you reservations...It's looking like we're going to adopt the same policy as Zaytinya and Jaleo...although I'm not positive....reservations before 6:30, but then on a walk in basis. So, as much as I'd love to write you all down in the book...there really isn't a book. I'm sure that we'll take good care of you regardless. Manuel is one of, if not THE, coolest GM's I've ever worked with. I know that everyone that walks in the door will feel like a VIP and be well taken care of. Thank you again for your emails and comments. I hope to see you all soon. I'm sure if you walk in the door and ask who ScooterPie is...they'll let you know. Right now I'll just remain A. Nonymous...which is better than Abby Normal. Name THAT movie reference
