Things you should know

July 17th, 2013

Not exactly answers to FAQs. We’ve only been open 2 weeks, after all. Too soon to call these questions frequent. Still. You’ve been asking. We answer!

Tofu’s made from scratch. Pretzels are baked to order. Burgers are our own custom blend. Trim from the wonder buns are used in our bread pudding. Lamb is cooked in the circulator for 24 hours. Brisket is brined for 7 days.

Budweiser, the King of Beers, is on tap. Water, too. Q Water, that is. Filtered 4 times and offered in both still and sparkling. You can drink as much of it as you want, too. Flat rate.

What else?

Oh yeah, parking. Available in the Food Fare lot, behind us off Maryland. As for reservations, we take ‘em. Between 5 and 10 pm.

And what about the little greenhouse? Urban Cultivator. Grows 4 different microgreens at any one time. At the moment, we’re sprouting pea shoots, nasturtiums, lovage and sunflowers.

Have we missed anything? Probably. Still curious? Slide up to the bar and ask away.

How late is late?

July 10th, 2013

11 am til late. Our door says it. Our website says it. Facebook, Twitter, Instagram, too.

Lunch, dinner, late night. The stuff in between. A nosh, a bite, a big night out. And beer, obviously.

We’ve been open for a week now. Crazy good times. Busy, for sure. But a blast all the same.

So many faces. Friends. Family. Folks from down the street. From across town. Industry peeps. Resident foodies. The young and young at heart.

Good times. Lots of laughs.

A question we keep getting asked, though: how late is late? Simple: when you want to go home… or when we run out of food. Whichever comes first.

Cooking with gas

June 30th, 2013

After a few bumps, a couple of snags, a handful of hurdles, we’re cooking with gas.

Never been happier staring at a pilot light. Little blue flame burning away as a pilot light should. Waiting for the turn of a knob, the flick of a button, the sweet scent of natural gas.

Plancha? Check. Hot plates? Check. Conventional ovens? Check. Combi-oven? Check.

What took so long? Among other things, our Jade equipment lacked the appropriate stamps from the CSA. NBD. They’re stamped now.

And they’re hot, damn hot. But it’s a dry heat, so it’s cool.

What’s next? Testing. Equipment. Recipes. Last minute stuff. It’s all good.

What’s it mean? We’ll be open Wednesday, July 3, and everyday after that. Taking resos, too, come Thursday.

Are you ready? We are. Definitely.

What we’ve learned

June 11th, 2013

Deadlines are flexible. Verbal confirmation doesn’t mean a thing. “Soon” is a relative term, “open” a moving target. Always assume the worst.

Maybe you’ve walked past our shop window. Checked our Twitter feed. Called the restaurant to make a reservation. Opening Soon. Still.

Trust us, we’re frustrated, too. Going bananas, more like it. We just want to cook. And pour. And serve. 7 days a week. 11 am til late. Like our door says.

What’s the deal? We’ve hit a few snags. Nothing major. Just unexpected. And irritating. Like hives.

Yeah, there’s light at the end of the tunnel. When does it end? Soon…

How far we’ve come

May 31st, 2013

Hard to believe how far we’ve come. 6 months ago, our space was empty. A blank canvas. A barren desert. (Okay, a former condo sales centre.) Today? A restaurant. With tables and chairs, ovens and fridges, range hood and high-temp dishwasher. And paint. And tiles. And lights. And the rest. The whole nine yards. Kinda crazy.

CONSTRUCTION

Construction started in early January. Demolition more likely. Needed to clear the space of the former tenant’s decor. Walls down. Floors up. The like. Soon after came the plumbing and electrical; getting the space wired and plumbed for a proper restaurant. A big task. Messy, too.

By February, the place was starting to take shape. Still. So much lay ahead. Big stuff. Heavy stuff. More messy stuff. All through February and March, tradesmen toiled. Plaster and paint. Wires and pipes. Ducts and vents. To code! Always to code!

By April, we were taking delivery of things. Most notably, really heavy things: the 1000-pound bar top salvaged and repurposed from a hangar at the old Virden airport; the two-ton air return system hoisted atop the building on a windy morning. With those in place, there was truly no turning back.

May’s been like rounding third. Final period. Last lap. Home stretch. A steady stream of inspections, applications, paperwork and permits. And mopping and buffing and wiping and washing. Lots of washing. Which brings us to the present: standing at the 1-yard line. Huddled. Ready as we’ll ever be. Just waiting for the go-head, and for the gas.

Visit our Facebook page to see more photos of the construction process.