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Thread: My new acquisition

  1. #11
    Senior Member
    sachem allison's Avatar
    Join Date
    Aug 2011
    I haven't lived the life I wanted, just the lives I needed too at the time.

  2. #12
    Senior Member Deckhand's Avatar
    Join Date
    Jan 2012
    Costa Mesa California
    Wishing you much success.

  3. #13
    Senior Member Johnny.B.Good's Avatar
    Join Date
    Aug 2011
    Bay Area, CA

    I hope you'll share more details as things start to really come together.

    Best of luck!

  4. #14
    Senior Member quantumcloud509's Avatar
    Join Date
    Feb 2012
    Spokane, WA aka Spokanistan, or Spoklahoma, or...
    Good luck!! Gotta love a good rodeo!

  5. #15
    GoogleFu San steeley's Avatar
    Join Date
    Feb 2011
    San Diego,Ca
    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

  6. #16
    Looking great, congrats

  7. #17
    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.
    Twitter: @PeterDaEater

  8. #18
    Congratulations!!! WHERE are you opening?
    "Don't you know who he is?"

  9. #19
    Senior Member
    Join Date
    Jan 2012
    Louisville, KY

    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.

  10. #20
    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.

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