I haven't lived the life I wanted, just the lives I needed too at the time.
Wishing you much success.
I hope you'll share more details as things start to really come together.
Best of luck!
Good luck!! Gotta love a good rodeo!
All the best Memo .
what part of town is it in.
and Good Luck.
A clever cook can make good meat of a whetstone.” Erasmus
Looking great, congrats
I love the look, it seems very contemporary but at the same time warm due to the dark wood bar and the floors, nice work.
Congratulations!!! WHERE are you opening?
"Don't you know who he is?"
Congrats, and best of luck! When do we see menus?
Hax the Cook CLEAVERS RULE!!!
A barbeque believer will not profane pork by boiling, liquid-smoking, submeging in sous-vide, or affirm with those who do.
The restaurant is in Mexicali BC on the border with CA, and the menus should be ready mid next week I am guessing. So far the only ideas I know are going to be on the menu are a version of Saltys rib eye with the spinalis dorsi removed, plan on calling it a ribeye duo. I also have to have a fillete, probably a roast chicken or brick chicken, don't know about which fish but leaning towards salmon since thats the only thing I know I can get without having much problems. A pork chop is also something I want to throw in there. The rest of the menu I will be working on but it should consist of:
2 salads, 2 soups, about 7 or 8 apps 6 entrees and 2 or 3 desserts plus whatever special I can come up with. I might make the menu shorter too, depending on how things go, people around here are finicky and don't want to have tons of waste.
BTW, once everything is in place I will make another virtual tour, the kitchen equipment is there and yesterday most of it was in working order. Anyone have any opinions on American Range brand? I hear its a tank and own 4 pieces of equip already but just wondering.