gfron1

Last two local articles. This first one is glowing, which is amazing because I started off on the wrong foot with this writer a few years ago: HERE And this one from our the Post-Dispatch, our big paper HERE I have a couple of slower days now, so I'm looking forward to sharing my thoughts later today or tomorrow about the process.

I'll be closing reservations this Sunday at midnight. Please spread the word so we don't miss anyone. But at that point I"ll have to lock down the dinner and facility needs. Thanks.

House made amazake cultured Sugar Drip sorghum whipped butter

And another

The most recent Toothache magazine has a nice article that compares techniques, flours, formulas to pick "the best" for caneles.

Not ignoring your comment Teonzo...just paddling as fast as I can upstream. Today was media day and the first local article is already out HERE. Great pics.

Just confirming - July 13th? I took reservations live last night and want to block off the whole room until we have a final count.

I took reservations live last night so I'll block 10 seats off and as soon as you're settled we'll release seats back. Thanks.

Yesterday we got our occupancy permit. Today I'm calling for our health inspection. We are officially set to open on Thursday the 18th. Even though we could open on Sat or Sun of this week I'd rather give my team more practice. Tomorrow night we're doing tasting menu only for friends so all of my new staff can see how Justin (my sous) and I operate, so they can learn how to best support our system.

I would suggest for consideration that it's not Mexican workers but most cultures outside of the US that place a higher value on the dining experience. In the US we lean toward scarfing down a meal between work or scarfing down a meal while partying hard. My experience in other countries is that meal time is about family and friends, and cooking for f&f is an honor and an opportunity. These are all generalizations that lean toward stereotypes, so take it FWIW.

Check out this amazing note I was sent last night:

And as it gets closer I'll be happy to share some of the fun things to do.

I'm ignoring your first question...patience. We're really, really close on the menu, but I'm holding off because I have a designer doing something really cool that I want to show you all (You do know I show eG things before I show the rest of the world, or say things here I don't say anywhere else?) And, I'm happy to do it - eG is my calm place...most of the time.

Some pics from a family soft opening last night. Our 2-tops under the cookbook library. Bar library and aging casks (pawpaw vinegar for now) Soon to be used post-dinner lounge. Where our custom salt crocks will go if they ever get finished. DIning room pre-set. Dish storage in dining room. Kitchen details - black cutting boards and custom knife racks. Table set. It will never be put out like this because we give you what you need when you need it.

I finally got some cooking done. it's been really difficult with visitors, vendors, tours, screwing purse hooks under the bar, arranging for trash pickup, and on and on and on. I find myself going in earlier and staying later just so I can shut off all electronics and have the building to myself. Last night I was startled by a noise after hours, when I knew the doors were locked, so i grabbed my biggest chef's knife and headed down the hallway being careful not to kill any staff that decided to come back after hours. After going most of the way to the dining room I heard it again, turned with my knife leading the way...only to realize it was the ice maker. I've never had one so i wasn't used to the sound. Its a good thing for the ice maker that it stayed out of my way! But in the meantime, I made sweet potato caramel, corn yorkshire pudding, shokupan (Japanese milk bread) and my first round of chocolate (saffron, red bud and pistachio).

I added some verbage on the location page. We are technically on Blvd, but everyone says Ave, and all that matters is that either through google will get you to us. And I likely won't add hours to the site because the reservation system covers that as does google, facebook and all other social media. We're dinners only.

Ahhhh...I didn't know how to respond because I couldn't figure out why you tagged me. Now I get it. Just like Willy Wonka, i would lick my wall...but I promise it won't taste good.

Those details are locked in already. Open Thurs-Sun, 5-10. I'll modify the tasting menu seating in the system to accommodate the whole group at once time. The price for the dinner is $100 all inclusive (food, tax and hospitality). Drinks are optional/additional. If anyone prefers the bar, we don't reserve those seats. There are 18 seats at the bar and three 2-tops. The menu at the bar is different and will be around $17-20, with the prices again being all inclusive.

We'll release our reservation system the middle of next week (anticipated), and we release seats 30 days prior so I will block off the seats so there's not stress around that. If people do cancellations late (more than 48 hours) I can easily release the seats so no worries there either. Our website went live last night.

I'll be able to manually put you in, and our system will allow 30 days out, so when you are locked in let me know and I can take care of it. I believe I'll be taking the system live on Monday but still waiting on one little thing.

I'm sure you (more than most) can appreciate how I lately think about those early days here on eG before I had ever worked in a restaurant. I do blame Ling, btw, for picking me for the Pastry Challenge well over a decade ago. That's the moment I hold up as the spark.

Here's the start on our sign.

Passed electric. Loan FINALLY closed yesterday. Menu 95% done. Still to go: Health Inspection (no concerns), liquor license (all administrative at this point). Very likely will need to push our soft opening back a day or two.

ahhh... In other news...On April Fools...less than a week before we soft open...we finally closed on our loan. No turning back!

If you mean the painting technique, just know that I now have serious tips that will make your life infinitely easier, and the finished product infinitely better.