twenty-eight tables’ worth of silk flowers We are indisputably a long way from perfection, which is why a dry run is required. If my pockets were deeper, we’d have had two practice nights rather than one, and we’d have ordered in all the odds and ends we didn’t think of. How about an ice bin […]
Âsk ånd yöu shãll reçéïvè: our webmaster read my post the other day, and he added a button in WordPress for me. Thanks, Richard. This photo is copyrighted, but he looks like this:
The other thing we accomplished this week was a big rundown of what we expect when we open, what is expected of us, how good we have to be and how difficult it will be. It was kind of like watching John Houseman, except a lot slimmer and swarthier, and without the bow tie.
Well, we’re really, really close now. And I’ve already offended someone. The other day, after the locksmith came, we didn’t realize that the door to the private dining room wasn’t completely closed, and as we had mock service to see what else we had screwed up (no ice bin in the waiters’ station would be […]
The last bits are all falling into place at Feast. The tables and chairs are all here and in place; the cabinetry’s done; the computer’s working (only four phone calls to tech support, two visits for the hardware and three remote visits from the ether to get the software behaving).
While this whole adventure has been fascinating, frustrating, euphoria-inducing, and exhausting, ultimately, building a restaurant is not about the building. Every time I’ve ever gone to one, the primary objective has been to get something to eat. And we’ve finally started cooking. It’s nearly restaurant time.
The original plan was to offer up the wine wall of Old Feast in its entirety, only in a back-to-back format. It seemed too clunky, though, and we’d have had to sacrifice a table, so that wouldn’t do. We decided to separate it into two walls, one on either side of the room. When we […]
There are some things I do well, though I don’t like to brag. I’m a good cook, I can talk some remarkably talented people into working together to create a dining experience that’s good for most (though admittedly not all). I used to be able to draw well and I probably could again if I […]
You may recall the three flatbed loads of wine that we brought into Feast the other night. Well, it’s nearly all in its place now, and it’s starting to look pretty sharp. Here’s the dwindling supply in the private dining room, and the burgeoning stacks in the wine room. We’ve all moved some of it, […]
It turns out that while you’re opening up a restaurant, you focus on the building, but once you get the opportunity to start cooking, there are certain accoutrements one cannot do without. One of them is a place to put your garbage. That arrived on Monday, and we’ve been going full tilt since then. So […]