I do not know where to begin and how to fit all of this into one entry but here goes…
OK, everything went well. I should start out by saying that much. I was able to go to the gym this morning for the first time in over a month. Don’t get me wrong, I have been eating better then ever (due in part to Barton, who eats foods most people wouldn’t touch, like goji or wolfberries, wheat grass, and other natural organic supplements) and exercising but still, it was nice to get a that little bit of extra time in the morning. 10am, one hour makes a world of a difference, I swear it. We are directly across the street from a Whole Foods and I am waaaay off subject.
When I walked into the kitchen we immediately began discussing what we would accomplish food-wise, because we were serving people tonite for the first time. We have no hot water and Roto Rooter is there to fix a slew of slow drains we have in the kitchen. It seems like everything is going to be ready in the kitchen and we will be at 100% with nothing holding us back cooking-wise, with the addition of the hot water to be available by noon.
The plumber has a snake with a video camera on the end of it (sitting aside) and and some type of hose 30 feet down a drain. He tells us the drain is going to overflow for a minute while he tries to clear it. While he is working I have to run to Sonoma to borrow (and by that I mean they will never get it back) some containers, a loin of rib eye, towels and a few other things.
At 1pm this guy is going on hour number 4 and he doesn’t end up leaving until almost 3pm. We had an hour of cleaning after that guy was finished. We had just over 2 hrs to produce ¾ of the menu, awesome. We had 3 line cooks with us though and that was the best part of the day. Watching people cook in the kitchen, and being able to make food for customers after that.
We scrambled, but it was never hectic, and it was one of the easiest times I have ever had in opening a restaurant. There were very few kinks. People were very happy with the food and I got to drink a beer and watch people enjoy the food at the end. Am I really that simple? You bet your ass I am, at least after all the work I've put in here in the last couple months.
Tomorrow night we will do a few more covers then we did tonite. "Soft opening" is what we they call it, and I must say I like it thus far.
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