Melt: Naming, Planning, Preopening

[glenn]

We're testing the coffee at Melt before opening and would welcome anyone in the area to stop in and give an evaluation. We're also working on the rest of the menu so there's a chance other goodies might be available. We should be here every day (7 days) until we open and the coffee should be hot and fresh from 9 to 3. We're at 581 Jersey Ave. in Jersey City, 201-459-0008. Best to call first, but okay to just stop in. Thanks.

[chefreit]

We're testing the coffee at Melt before opening and would welcome anyone in the area to stop in and give an evaluation.  We're also working on the rest of the menu so there's a chance other goodies might be available.  We should be here every day (7 days) until we open and the coffee should be hot and fresh from 9 to 3.  We're at 581 Jersey Ave. in Jersey City, 201-459-0008.  Best to call first, but okay to just stop in.  Thanks.

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Glen, spoke to you on the phone today,

we will see you this weekend!

Harry

[glenn]

Harry, looking forward to meeting you.

I forgot to mention that there is no charge.

[phaelon56]

The coffee rocks. I'm not saying that because I installed the brewing equipment but because the coffee is from Terroir Coffee of Boston. The only coffee from them that I've tried yet is the Guatemala Huehuetango that Glenn is serving as the house brew when Melt opens. I have no affiliation with Terroir and almost wish I didn't have to admit it but it's better than any coffee we roast where I work. If al other factors are equal (e.g. method and style of roasting, freshness etc.) it all gets down to bean quality. Where I am presently roasting we have the best coffee in our region but it's not of the same calibre as this Guatemalan.

The rest of the menu and the quality of the ingredients looks really good - I encourage anyone in the area to stop by and take Glenn up on his offer. BTW, there's a small Italian take-out place next door that sells very good bread and also their own home-made fresh mozzarella. I didn't have a chance to try the cheese but it looked very good.

[glenn]

Thanks, Owen! but you are too modest. Owen is the consummate professional and gentleman. Not only did he amaze me with his coffee knowledge and skills, but he really knew how to talk the talk in the plumbing supply store (while I sat there wondering what the heck they were all talking about.)

The "mutz" next door (Gabagoolz) is very good - we tested it today and it will be used for one of our "basic" sandwiches.

[chefreit]

Harry, looking forward to meeting you. 

I forgot to mention that there is no charge.

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http://forums.egullet.org/uploads/11082671...7_691_38332.jpg

[chefreit]

Harry, looking forward to meeting you. 

I forgot to mention that there is no charge.

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http://forums.egullet.org/uploads/11082671...7_691_38332.jpg

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[Rachel Perlow]

Moderator Note: I've merged several of the Melt threads into this one. After Melt officially opens, this one will be closed and we can have a new thread discussing Glenn's place.

[chefreit]

Harry, looking forward to meeting you. 

I forgot to mention that there is no charge.

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http://forums.egullet.org/uploads/11082671...7_691_38332.jpg

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Glenn,

Thank You, soooo much for the tasting it was outstanding!

Harry & Lorraine

[ejebud]

Glenn,

How'd your first week go?? It was great meeting you, and I apprciate you taking a little time out of your pre-opening craziness to talk to me. I do have eome general "how do you take an idea from the drawing board to a reality" questions, but I'll ask again at another time.

Congratulations

[Lreda]

Good luck dude. I'll bring a strange group one morning.

All the best, Lou

[Rachel Perlow]

Melt is now open, here's a link to the discussion thread about it. I'm now closing this planning thread.