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Yeah, no text. We're making a big 5'x7' black plywood rectangle on the side of the building that faces the road. We'll offset it from the wall a foot or so and stencil out The Owl in the font our buddy made for it, and light it from behind with some fluorescent strips. The main sign with Drew's owl lights up as well, but it's not connected to the photo-eye yet.
Sunday the staff's getting together to meet / drink / set the place up.
We open Saturday at 1pm with no liquor license, business license, or occupancy permit.
Fuck everyone and everything - we ride dirty, 3 deep.
Opening menu:
cheese
pickled pear / beer gel / toast / honey
egg
pumpernickel / carrot
beet
greens / goat cheese / apple balsamic / almond
catfish
orange / olive oil / pumpkin seed
waffle
pork shoulder / tomato jam / egg / sherry caramel
root
sweet potato / bacon / wine cabbage / almond / sherry caramel
pasta
tomato / bacon / egg / goat cheese / chili
Dessert is just a small fancified version of the bean pudding, and is free.
How do you do your catfish? Is it expensive? Like the Ethiopian catfish?
Sous vide at 154, whole roasted pumpkin seeds, powdered olive oil, xanthan thickened orange juice, crisp fried fennel garnish.
$6.80 a pound.
Certified sustainable just over the border in NC.
I just got some transglutaminase today to glue them into rectangles in the future! Fun with science!
You should get some TRANSVAGGLUTIMASE by order of the state.
have you printed off merchandise made the sign? With this menu I feel the restaurant should just be:Quote:
Originally Posted by icarusfall
owl
Too late.
Good luck with your opening!!!
What does sous vide do to the texture of fish?
It literally pees in its butt.
It's the most tender fish you've ever eaten.
It can't be as simple as this...
http://www.youtube.com/watch?v=Wiw_EqGA8IA
Sometimes it is. Sometimes it's not.
In the instance of meats and fish it's not.
Now we're rolling BYOB, we have a business license and the inspector will be out monday to give us our occupancy.
Ain't no one fucks with The Owl.
Ain't no one.
If I, say, asked for that root joint without the bacon would you lose your shit?
That's what one of our servers had the other night. She's vegetarian.
I'll put a little smoked salt on it to mimic the bacon flavor.
Small subs, or asking for a veg option is fine. In the case of the veg option, if it's a dish we're making on the fly they need to work with us since we're working with them.
Has everything smoothed out since opening day?
We broke $1000 in sales for the first time today!
Everyday is better than that day last week so far.
Took delivery of all our beer earlier.
Fired a few people.
Going to stop doing lunches on tuesday, wednesday, and thursday.
Things are happening!
Any worthwhile stories in regards to the firings?
No, just usual stuff. Not doing a good job, and we were scaling back the lunches.
Did you check your damn email?
I did!
I've been at the restaurant all the time!
That happens your first two years!
Hey, how's week 3??
I just looked up some pictures on Facebook.
The waffle plate looks incredible.
Thanks!
Week 3 has been better than week 2! Couple of chefs have started trickling in and everyone's impressed. A lot of jealous vibes flying our way. The former sous chef of the nicest place in town said our sweetbreads were the second best he's ever had. Nigga worked at The French Laundry. We're doing something right.
March 31st is the last day of our winter menu.
Sous vide root veg w/ soil and champagne hazelnut vin.
Attachment 65033
You got your first Yelp review. 5 stars, congrats!
Thanks!
We have an 80% on urbanspoon. Some folks just aren't going to get it - we're serving modern food to people who don't normally get it. It's bound to fuck up a few people.
Rock and roll macowls
Fuck 'em.Quote:
Originally Posted by icarusfall
It's bound to.
We'll fix that next month.Quote:
Originally Posted by icarusfall
So what's with the 3 drink maximum? That's just weird
Most of the beers we serve are high grav. It's something that's never addressed at restaurants. You watch your clientele leave drunk and get into a car (there's no public transport, and no one's calling a cab here). It's fucked up. The same way I serve you an appropriate amount of food, I'll serve you an appropriate amount of alcohol. You could say say it's not my problem, but this way I sleep better.
I've only had to even bring it up once.
Also, liability. As a new business, I'm sure you don't want to get sued or deal with any legal hassles.
That's what the bat in the back is for. Hard to witness with ya fingers n' teeth all busted up n' what not.
More like legs.
If I ever go I better not hear any of this "three beers max" shenanigans. I will shit on the floor.
They don't serve Bud Light. Three of these beers will actually have alcohol in them.
I truly don't understand what people's problem is with it. Act like an adult.
And like I said, I've only ever had to bring it up once.
I guess it's "You don't tell me what to do!" I already tell you what you are and aren't eating in my place. What's the big deal? It's how I want things in my restaurant. This isn't the place to come get drunk. There's loads of places to do that. Literally every other restaurant/bar in town.
This is how you lose fans on Facebook.
When I think about people that give a shit about Facebook fans, ic definitely comes to mind.
It's more bad press. Like, if I go and say, "well, the food was good but the asshole owner kept telling me how to act in his place even though I wasn't acting a fool or anything." For someone who enjoys personal liberties so much, you really do enjoy lording over people.
But getting trashed and driving is acting a fool.
I get what you're saying, and to be completely honest I would probably be annoyed if someone just outright cut me off if I was a paying customer and behaving myself. But doesn't every eatery/bar reserve the right to stop serving you alcohol if they feel it's getting out of hand? And even if he didn't own the place, I'd be inclined to agree with icarusfall; this doesn't strike me as the kind of place you go to get smashed. The draw is the unusual menu. If your goal is to get drunk, head to a bar or brewery.Quote:
Originally Posted by Razor Ramon
"This isn't a bar" is all you have to say.
Penis shit goddamn motherfuckers Jesús christ nigger doo dad cunt jew faggot Anal.
TAKE IT EASY.Quote:
Originally Posted by Hubbitron
Who says I'm getting smashed? Can't I have as many beers I want and if I'm not drunk/have someone else driving what's the deal? IMO, of course. But yeah that would keep me out of a restaurant.
I have no way to know who's driving or not in a group. I'm not taking your word for it. People already lie enough about "allergies".
It's just a policy. Why does it have to be a battle for the customer to win? Just have 3 fucking drinks and stop it.
It's the "I know better" attitude, I guess. It ain't my problem, though.
Listen. The solution to this is simple. Go outside, put a mustache on and use a sharpie to change ONE letter in your name. Go back inside. Then you can have three MORE beers.
I'm not quite sure what you are trying to say. Maybe I need a visual?Quote:
Originally Posted by Hubbitron
Quote:
Originally Posted by Finch
This is what it reminds me of
I actually agree with your policy. You're liable for that shit if some loser used to Bud Light gets trashed off the beer you're selling.Quote:
Originally Posted by icarusfall
I am looking at trips in Napa and apparently cab service is very scarce around there. Everybody just drives drunk. WTF?
I know, I'm not too far away and the same shit happens here. to make it worse, the redneck bars are in the middle of the country, miles from anywhere, on 55 mph narrow two lane roads!
Drinking three high alcohol beers is a lot like eating a liquid meal. I like to have one beer/drink at the beginning of a meal, but usually make the switch to water afterwards.
It's a restaurant, why would you need more than 3 with a meal? You're done with your food by then.
Unless, of course, Icarus is enforcing this rule through the band nights. If you're eating and sticking around, you could hit the limit.
As a server, I would be trying to sell that rich couple their second bottle of Pio Césare barolo to bump the check up a couple hundred more. Alcohol might even metabolize in the 3 hours it takes them to drink 2 bottles of wine. 4 drinks over 3 hours nets 1 drink per person = under legal limit. Fine dining implies dining imo.
I often just hang out at restaurants whenever I go to one. I hang out long after I finished my meal if the booze is still flowing. NYC has restaurants, however, that rush you out. I don't go to those. Ever. If I mistakenly dine in one I don't tip.Quote:
Originally Posted by Dunlap
Restaurants make money by turning/flipping/whateverthefuck tables. Your ass hanging around and sipping beers doesn't help with that.
Unless its dead. But at that point I would prefer a bar instead of drinking in an empty restaurant. Maybe you're different.
Anyway, I'd love I see you eat a full meal and then put 1000 liquid calories on top of it and then drive home. All in the span of about an hour.
Razor's actually right.
They'd much rather you hang around drinking beer than eating a meal and leaving.
The profit margin on beer (and especially the cheap shit Razor probably drinks) is a lot higher than what it is for a full meal at most places.
I respectfully disagree, Chef Buttcheeks.Quote:
Originally Posted by Fe 26
Icarus could always set up a bar on the roof. Then Razor could buy all the drinks he wanted and instinctively tile out of habit.
As simply as I can say it, in the business, food sales pay the bills and alcohol sales make the profit. But hey, what do I know with all these years of experience?
less than you'd know if you lived in Mississippi.
I think Hubb is actually agreeing with BC.Quote:
Originally Posted by Doc Holliday
Yeah, but it's like video games. The games makes the profit, but they wouldn't be there without the consoles. Correct me if I'm wrong, but if most your sales were alcohol, wouldn't you lose money cooking less food at a higher cost? Economics of Scale or something?
Saying that any restaurant should prefer patrons sitting around holding up tables simply because the one or two beers they're drinking over the course of an hour have a higher margin is hilariously short-sighted.
Don't you want to get people in and out as quickly as possible? I've not worked in food service for almost 20 years, so I know nothing. Well, outside of that Gordon Ramsay show where he says "fucking el" and "twatting about"Quote:
Originally Posted by Hubbitron
I know alcohol is where the money is - and I really do appreciate Hub's input and help outside of here. It's something Justi, Joey and I talked about and we decided to roll like this.
And, like I've said before, it's only been an issue once.
The most expensive wine on our list is $24 for a bottle. Since all our stuff is affordable anyway the servers don't have to try and 'sell' anything.
It depends what kind of restaurant you're running. Who gives a shit how long someone is there if they are spending money?
Every seat has a $ per hour it needs to be hitting to make your nut for the month. Alcohol helps tremendously.
I remember the LAST time something like this happened...
Take the wine train!Quote:
Originally Posted by Diff-chan
I don't think anyone is saying that.Quote:
Originally Posted by FirstBlood
Ic is arguing for a meal and no more than three drinks. Razor wants to sit around and drink more than 3+ drinks. And if he is drinking 3.50-4.50 drinks, he'll easily outspend the highest meal item on Ic's menu and his total will have a higher profit margin than food.
And it doesn't take a mathematical genius to figure out that you'd rather a guy spend 15 on an item that cost you .50 -1.00 an item, than a meal that might cost you 3.00-5.00 total.
I think the biggest cash cow in drinks is sweet tea. It cost something like.005 to make one glass of. That is even better than soft drinks that might cost .05-.25 to make.
I should say so! You shouldn't start a sentence with "And".
I feel it's fine in conversational writing.
That was the only thing I found wrong with what you were saying.
*reads blog posts*
"irony is palatable*
edit: post not necessarily aimed at the writer of the blog.
I bet they won't count my beers as I eat.
This really upsets you, huh?Quote:
Originally Posted by Razor Ramon
Icarusfall's restaurant, his rules. We aren't his accountant. He knows his bills and how best to get them paid. Also, he backed up the 3-drink max with sound reasoning, and he's had no real issues in day-to-day experience. So, he's right, anyone saying otherwise is wrong.
James
If he fails it was on his terms and his way and if he succeeds then same thing. No blame to pass around and no worries about being held back by someone just in it for the money tying his hands. It's the best way.
What I wouldn't give to have that level of freedom at my job. It would literally save lives.
I'm not bothered by it since I am not the customer you want.
you taking he piss, yeah?
Next Wednesday.
Spring Menu.
olive - 5
orange / bay / coriander / feta
cheese - 8
quince / toast / country ham
salad - 5
"soil" / turnips / carrot / pea / cava
glass - 4
burnt caramel / smoked salt / orange
lamb - 13
turnip / carrot / puff pastry / egg
duck - 14
5 spice waffle / orange / demi / bok choy / black garlic
rabbit - 13
kale / tomato / carrot
tofu - 12
parsnip / arugula / ponzu / chick pea
daily - xx
aaron and joey's creative outlet
dessert - 2 / 4 / 6
chef's choice
That salad sounds amazing. Using cava is a stroke of genius.
The duck sounds fucking fantastic.
LOOK AT THUG NGR SERVING A VEGETARIAN OPTION. :tu:
Had our first table that straight up hated it.
Said the portion sizes were too small, we were overcharging, pretentious, should study more under better chefs, needed a bread basket and cappuccino...
It was amazing.
Tell us more about the table. Large party? Old people? Young?
2 ladies, late 40's, one said she was a food journalist that worked for the french government, the other looked like a meth user.
why would the french government need a food journalist?
To be in Greenville covering the local scene.
The Owl: Good service, no beeping microwave, relaxed atmosphere, no par-baked frozen baguettes. Rating: Definitely not French!
Shocking.Quote:
Originally Posted by icarusfall
May have a centrifuge next week.
Rotor-stator homogenizer is in hand.
White-chocolate liquid-cheesecake balls w/ blood orange sauce.
Figured out a way to make ashes taste good.
Parsnip pudding that tastes like bananas - with no bananas.
Lamb Salad amuse - powdered lamb fat w/ rose foam, black pepper and microgreens.
We've been busy.