So some may remember me talking aboot being involved in a restaurant venture. Looks like the deals been squared away and we will take possession the end of this month. we'll close the doors for up to 2 weeks while we tear out carpet, flooring, repaint, repair, redo the brewery, and generally douche and exorcise the place.
The last couple months I've been working hard on menu development and execution, meetings with purveyors, and attempting to cost things out. I still haven't gotten a test kitchen budget to prepare batches in full sizes yet. Hopefully that happens in the next week or so.
I still don't have my kitchen staff complete. We figure we can do it with 4-5 total bodies in the kitchen. The owners have someone they want to bring aboard. I will meet her on Monday. Hopefully she will be my second in command. She's supposed to have skills and cred. They also say she's smokin' hot which makes my girl a bit nervous. She's got nothing to worry about. My head is in the game only. Don't care what she looks like as long as we can work together and I doubt she's got anything on my beauty.
Stay tuned...............................
Cool! Where is this, where are you located? What sort of cuisine?
Portland area. Brewpub. We'll brew 5 of our own and have 15 guest taps of very rare small batch beers. Cuisine will mainly be snobby sandwiches, with locally sourced ingredients, local charcuterie, cheeses from small creameries all over the world, in house pickled things, house cold smoked items, house smoke pastrami, house made soups, monthly prix fixe dinners with beer pairings, etc........
within 3-5 years from now I want to open a breakfast only place in a nearby town that focus on locally sourced high end breakfast fare with a lowbrow feel and serves a variety of red beers and mimosas.
i hope things work out for you..judging by what i see you post here, you will be a huge success..
watch out for that chick whos coming on board..they have a way of wrecking things.
Rager! Congrats! So happy for you!
Quote from: mortlock on April 07, 2012, 07:55:39 PMi hope things work out for you..judging by what i see you post here, you will be a huge success..
watch out for that chick whos coming on board..they have a way of wrecking things.
(http://img.tapatalk.com/6cd481ee-9b7f-5133.jpg)
Congrats and best of luck!
Who is the brewer?
Or even better, I know a guy that does pint glasses and growlers.
Good luck, man! A brewpub that focuses on real good food to pair with well curated drinks is my favorite kind of place to eat at. Are you going to go full on snooty and call it a gastropub?
Well we are a brewery so we'll just stick with brewpub but if the critics want to call us a gastropub then so be it.
Good luck, man. What part of town?
i vote for brewing your own root beer. i had some macadmia nut root beer that flipped my lid the other day. and we wanna see the menu when you've got it all figured out. best of luck!
I highly doubt that we'll brew root beer but we may carry one on tap. We will have to have some soft drinks for the lunch crowd I suppose.
congrats and best of luck! what happened to the previous owner? best scour the vents for chicken milk bombs
Rager, I'd send you my congrats, except for the fact that I now officially fucking hate you.
5 house taps and fifteen guests?
I just went to one of the better brewpubs in Sydney and they had 4 house taps (3 of which sucked) and 4 guests, which were ok, but nothing special. When you consider that Sydney is a city of nearly 5 million, and the barman felt obliged to enter into a speil about how they don't serve any mainstream brews when we walked in before offering us a taster of a watered down version of a US pale ale, it ain't good enough.
Good luck man, I wish I lived somewhere that could support a bar selling 20 taps of interesting beer to punters. Shit, gimme a floor to sleep on and I'll come over and put down a few test brews for ya!
Yeah, good luck, Rager, brutha.
When I take my trip to Oregon, if you're up and running by then, I'll stop in and sample your wares.
Yeah man, the owners of this place already have an existing bottle shop and taproom that always goes big. I've spent a lot of time there. that's how I have come to be involved in this venture.
Mondays meeting was postponed until yesterday. Went really well. Met my sous chef. She seems cool and I think it will work out well. And in the looks department, she's got nothing on my girl but she's cute enough. What ever that means.
We'll open May 15th I think. And the bottle shop is hosting a small brewfest in June and we will be doing the Brewers Dinner the night before. 4 course prix fixe with beer pairings. So after we've been prolly getting our asses kicked for a month after opening and dealing with all the logistical shit of opening a restaurant, we turn right around and do a fancy dinner for 30-40 people. So I need to come up with that menu too. When that time comes my posting here will prolly be infrequent but I'll still try and post some shit from time to time. I'm ecstatic.
Godshifter, let me know when you're coming up, I'll try to get you a good seat. :) Would love to meet ya.
Menu is getting hammered out. Working on costing everything. Sown to the nitty gritty. We lay hands on the place in 1 week and the power will be shut off for 2 days while some electrical work is being done so that kind of delays us for 2 days right off the bat. Looking to re-open end of May.
Wow!
Take charge of your public image, get your friends and family to steadily go all over the Internet and give your place positive reviews Yelp, Around Me, google, yahoo.
Invite the local news shows, go on them with a flight of snobby sandwiches, or this new home-made meat trend that is so hip.
That's the way to make some money, son. Spend all day promoting'
Hire a bunch of hot chicks.
Rager! Your cooking sound fabulous! It's gonna be a success! No doubt in my mind!
Meeting with one of our top purveyors this morning. They will supply most of our pantry items. My buddy is the chef there. he gets to test everything out. he has an Iberico on his stand to do with what he wants. Lucky summbitch.
Yes, cute girls and snobby sandwiches are all on deck. interwebs promoting has already started. much anticipation already building.
Portland is the food truck capital of the world now right?
'Awesome food truck food, at a table - with Beer!'
Bacon is in.
Don't forget vegan shit for the girlfriends
Right now a new eatery/bar is a tough sell in PDX. People just don't have disposable income.
And tr00 GRYMM "foodies" cook for themselves. ;)
Hope you don't have to start doing 60hr weeks, man.
Quote from: libertycaps on April 28, 2012, 03:39:25 PM
Right now a new eatery/bar is a tough sell in PDX. People just don't have disposable income.
And tr00 GRYMM "foodies" cook for themselves. ;)
Hope you don't have to start doing 60hr weeks, man.
I would think 60 hour weeks are par for the course in Ragers profession.
Good luck in the venture Rager, if it wasn't several thousand miles away I would definitely show face.
Quote from: Dunedin on April 28, 2012, 04:18:03 PM
Quote from: libertycaps on April 28, 2012, 03:39:25 PM
Right now a new eatery/bar is a tough sell in PDX. People just don't have disposable income.
And tr00 GRYMM "foodies" cook for themselves. ;)
Hope you don't have to start doing 60hr weeks, man.
I would think 60 hour weeks are par for the course in Ragers profession. Good luck in the venture Rager, if it wasn't several thousand miles away I would definitely show face.
Gonna have to go with the cliche "Fuck that!" comment. Glad i don't do food for a living.
Best of luck to you Rager...I just had dinner at the famous Mr. Chows in Beverly Hills last week with some friends...I was sitting there thinking that your cooking is probably better!
Quote from: libertycaps on April 28, 2012, 09:40:45 PM
Quote from: Dunedin on April 28, 2012, 04:18:03 PM
Quote from: libertycaps on April 28, 2012, 03:39:25 PM
Right now a new eatery/bar is a tough sell in PDX. People just don't have disposable income.
And tr00 GRYMM "foodies" cook for themselves. ;)
Hope you don't have to start doing 60hr weeks, man.
I would think 60 hour weeks are par for the course in Ragers profession. Good luck in the venture Rager, if it wasn't several thousand miles away I would definitely show face.
Gonna have to go with the cliche "Fuck that!" comment. Glad i don't do food for a living.
I'm totally gonna be spending mucho hours there and loving it. Being a huge part of something really neat. it's been a while and this town needs it.
Have fun cooking/making sandwiches. And you still haven't said what part of town. (?!?)
I sincerely hope your cute chick servers don't fall into the "Portland Server" cliche of not giving a fuck.
The major reason why i stopped going out and decided to learn how to cook for myself.
Portland servers, by and large, are cunts. Male and female both, sadly.
So it's actually gonna be up in downtown Vantucky? Well, i guess you won't have to worry about slacker Portland servers at least. I know that space well. I used to stop by By the Bottle often. That's gonna be a tough space. Good luck indeed.
Why is that a tough space?
It just is. And let's just say a lil birdy told me that By the Bottle is primarily a front for another business venture, if you get my meaning.
this is getting interesting! and it just so happens I'll be in the PDX region (Battleground) a week from today, so post that addy RAGER, so I can meet you and drop hella cash in your fine establishment as I will be reviewing for SRL. I also hope to get to the bottom of the real reason for libby's fluctuation between cunt and arsehole on this PNW fact-finding mission
Quote from: libertycaps on May 01, 2012, 12:12:25 PM
It just is. And let's just say a lil birdy told me that By the Bottle is primarily a front for another business venture, if you get my meaning.
Dude you just totally lost me. What in theee flying fuck are you talking about?? You'd best tread carefully. So no I don't get your delusional meaning. If you're just trying to be shitstorm starter, you're truly barking up the wrong tree. If you really had some info as to some fuckery then you should have pm'd me. Or I can just find you at the Ale house and we can talk in person.
Quote from: priest on May 01, 2012, 12:23:36 PM
this is getting interesting! and it just so happens I'll be in the PDX region (Battleground) a week from today, so post that addy RAGER, so I can meet you and drop hella cash in your fine establishment as I will be reviewing for SRL. I also hope to get to the bottom of the real reason for libby's fluctuation between cunt and arsehole on this PNW fact-finding mission
Hey Priest, BG is North of us. We won't be open yet. We're shooting for the 3rd week in May. What's going on in BG? If you're gonna drink out there I would suggest Laurelwood.
bummer. I'll be chillin' with the ex. probably not gonna be doing much drinking cuz she don't do much of that and definitely no smoking cuz she won't stand for it (match made in heaven, no?). been to BG once, and well, let's just say I'd like to check out more of Portland.
any shows over there from the 8th-13th?
No fuckery or shitstorm here. Just relaying info that i've heard via the PDX "Beer Culture" grapevine when i was privy to alot of inside stuff. Not so much anymore...which is fine by me.
No need for me to tread carefully. My job is as secure as salt. You won't find me at the Ale House much anymore either. I'm laying off the heavy sessions for ther forseeable future. I'm better for it.
??? Glad you decided that you'll be working in Vancouver rather than Portland. ???
Well when I go there I'll always look for you, Hopefully Dave will be with me so you can tell him what you heard and who your source is. And no you should tread carefully.
Whatever, man. Jason has my back. Always. We are brofist bros. For real. I can also take care of myself in any situation.
That said, i really don't give a fuck either way. It's hearsay like i said. Beer obsessed cunts are like women. They love to talk shit. That's why i broke from that scene. Not to mention, being a drunk sucks.
I cook for myself now and learning more killer shit all the time.
It ain't that difficult. Good ingredients. Love. Flash presentation when you want to impress. Easy like sippin' whisky.
Good luck, in Vancouver.
Fuck you too.
see ya around fatass
Oh and I'd bet Jason is smarter than to have much to do with a cunt mouth running fuck like you. Don;t know what ever I did to make you pull this shit with me but fuck it and fuck you too.
Fatass? Heh. Not anymore. There's 2 glaring lies. Why not make it 3?
If you see me at the Ale House, fuck off. I don't want anything to do with a liar.
brofist bros sounds like some type of non-hetero boutique porn series. applauded. will have to wait one hour to re-applaud your batshittery reaching new heights
Uh getting back on topic, sort of - not sure if you meant jamon iberico, or the rest of the pig - but the best damn pork I ever had was a medium rare pork chop made from the pieta negra pig, seasoned with just a bit of salt. The folks with the pigs were at the Winter Fancy Food Show trying to get people to buy the rest of the pig, not just the ham. So far, their only distributor in the US are the Nijiya Japanese Supermarkets.
Quote from: RAGER on April 07, 2012, 04:43:35 PM
Portland area. Brewpub. We'll brew 5 of our own and have 15 guest taps of very rare small batch beers. Cuisine will mainly be snobby sandwiches, with locally sourced ingredients, local charcuterie, cheeses from small creameries all over the world, in house pickled things, house cold smoked items, house smoke pastrami, house made soups, monthly prix fixe dinners with beer pairings, etc........
within 3-5 years from now I want to open a breakfast only place in a nearby town that focus on locally sourced high end breakfast fare with a lowbrow feel and serves a variety of red beers and mimosas.
FYI: When you cross the Columbia River, you are no longer in Portland.
Keep diggin fukstik
Quote from: RAGER on May 02, 2012, 03:46:38 PM
Keep diggin fukstik
Heh. I'm not the liar here.
And btw, Jason and i are friendly cuz he knows i don't tolerate bullshit. That's because i'm not in the "Beer Industry" and have absolutely no agenda save drinking the best pint of I/IPA i can find.
Back when i DRANK ALOT, he'd often ask my opinion on new beers.
Best to be 100% honest about shit all the time. Then you don't have act a bitch who got sand kicked in her vag when found out. Right? Right. Your over-reaction is quite telling....
I'm starting to come around to this whole "food forum" idea... ;)
Also, I'll be in PDX for one night only end of July. Last time I was there, I rented a car, pulled out of the airport, accidentally turned left onto the bridge, and I went over that stupid river.
Added another notch in my state belt too, like the time I has a 2 hour layover in North Carolina, walked out of the airport & smoked a cigarette, walked back in the airport, and claimed "Welp, I've been to North Carolina now", heh. (I've since been back for real though a few times)
Best of luck, Rager. Hope to drink some pints one of these trips.
Yeah good luck Rager. It's a tough business! Maybe have the servers wear booty shorts and half-shirts. (And try to come up with a uniform for the women, too).
It'd be nice to see any of you guys there some time. Except for you (libertycaps). You are a fat lonely, balding, bitter, dweeb of a shit wannabe conspiracy theorist that has only had one woman and she left you for good reason. How dare you run your cunt mouth about some rumored bullshit that has no standing whatsoever in reference to our new business venture. If I ever see you there or By the Bottle I will personally physically remove your fat balding ass from the premises. keep pokin at me and see.
I am super stoked to be involved with these people. They live and breathe and are steeped in the craft beer community. Together we're going to bring something of great quality to a region that sorely needs it.
Quote from: RAGER on May 02, 2012, 06:16:12 PM
It'd be nice to see any of you guys there some time. Except for you (libertycaps). You are a fat lonely, balding, bitter, dweeb of a shit wannabe conspiracy theorist that has only had one woman and she left you for good reason. How dare you run your cunt mouth about some rumored bullshit that has no standing whatsoever in reference to our new business venture. If I ever see you there or By the Bottle I will personally physically remove your fat balding ass from the premises. keep pokin at me and see.
I am super stoked to be involved with these people. They live and breathe and are steeped in the craft beer community. Together we're going to bring something of great quality to a region that sorely needs it.
I think i'll stop by the bottle shop sometime soonish. You have a nice day, Roger. :)
Consider it trespassing. Your name's already in the system. Already been talked about. Now I have a reason.
now get the fuck out of my thread.
he's talkin' 'boot gettin' yo arse booted the fuck off the thread! get them bat wings a'flappin'!
Quote from: RAGER on May 02, 2012, 09:03:35 PM
Consider it trespassing. Your name's already in the system. Already been talked about. Now I have a reason.
now get the fuck out of my thread.
Anyways, back on topic.
Got ahold of the place yesterday. Went in and assessed stuff. This morning is tearing stuff apart and deep cleaning. That'll take a couple of days or so and then it's reassembly of the kitchen and reorganizing.
Just curious, Rager ...
I've watched a lot of the Food Network restaurant shows (so I'm expert, obviously 8) :D), but, from what I've seen (and you've alluded to this), starting up a restaurant is a huge undertaking. I would imagine being that you're going to be the executive chef (or whatever), that you're going to have to spend mucho hours training staff, perfecting and tweaking the menu, and so forth.
Are your plans to make this restaurant gig a full time thing or is more like you're doing kind of a consultant deal? -- therefore, splitting your time between whatever else is you do and the restaurant. Either way, I wish you good luck! You're going to be a busy man.
just getting ready to head out the door so I'll make it brief. i plan on this being a full time gig. Something I've wanted to do for a long time. this is new for several people involved so it will be a bit bumpy but that is my reason for keeping it very simple at first until we find our stride. then we can step things up a bit and find a groove. kitchen staff will be minimal at first. We have to figure out what we're doing and form a ssytem before we can start training others. Gotta go. See ya.
Jason at the Ale House has been made aware of your bullshit and thinks you are batshit crazy.
So fuck with me at the Ale House and you'll get what you deserve.
Enjoy your $12/hr. gig making metro soup, salad & sandwich fare.
Enough.
Take your threats and so forth to PM's, and leave this thread to those who are interested in the topic as originally presented.
Thanks.
Wait, I'm confused - is it okay if I fuck with Godshifter at the ale house for $12/hour? I think the trolly/fighty talk isn't appropriate in the sub forums.
Restaurants need that word of mouth buzz thing - you can do it! Remember how we were all going to Kuma's Heavy Metal Hamburger bar on here? - that happened to them and the place is packed now.
Quote from: MadJohnShaft on May 03, 2012, 06:31:22 PM
Wait, I'm confused - is it okay if I fuck with Godshifter at the ale house for $12/hour? I think the trolly/fighty talk isn't appropriate in the sub forums.
Restaurants need that word of mouth buzz thing - you can do it! Remember how we were all going to Kuma's Heavy Metal Hamburger bar on here? - that happened to them and the place is packed now.
How dare you... Kuma Burger is fucking awesome and will smack the snark out yo mouf.
Quote from: RAGER on May 02, 2012, 01:00:48 AM
Well when I go there I'll always look for you, Hopefully Dave will be with me so you can tell him what you heard and who your source is. And no you should tread carefully.
Quote from: libertycaps on May 04, 2012, 02:46:46 PM
Quote from: RAGER on May 02, 2012, 01:00:48 AM
Well when I go there I'll always look for you, Hopefully Dave will be with me so you can tell him what you heard and who your source is. And no you should tread carefully.
Someones cheese has slid off his cracker :D :D
Ha! Ha! Ha! ^^^
Hey Mertz is back.
This place sucks you in like a vacuum.
thats the beauty of it..ive been circling this drain for awhile now..
:D
So the elderly couple that owned this place are nice folks but just kinda got tired and things fell through the cracks. The kitchen equipment is really dirty and wasn't functioning to it's full potential. Good thing for my past/current career i can fix just about anything. so I've pretty much disassemble the range and cleaned all the goo and crust out of it. Today is reassembly of the range and then I'll start on the grill. Don't have to deal with the fryers as we won't be using any fryers. Get your tots and fries with ranch elsewhere.
Next week cleaning should be wrapped up early and we should start reorganizing the kitchen to suit our operations and flow properly. Also I'll start running all the equipment and assessing all functions and doing repairs as needed. i think the hood system guy is coming out today too. Flooring and paint is getting done in the bar right now. Chow
Hood guy is coming out on Monday. kind of a no work day i guess. I'll be there anyways for a few just cuz.
We're gonna do some floor repairs in the kitchen and maybe plumb in a different sink system. depends on what the city says.
Seems like the liquor license and health dept things would be a big pain?
health code? meh. their guidelines are pretty easy to follow - especially if you're asking them before you set it all up.
The restaurant was in full operation a week ago and will not change names so some things are grandfathered in. we will make some changes but not forced to make many since technical ownership will change but not the name. Will still be a brewery but the menu will be 180 degrees different.
I wish you could fed ex me some samples of the menu!
I'll probably hit Ptown sometime this summer...with much beer on the agenda. I'll make sure I/we stop in.
We will have much beer.
"Don't have to deal with the fryers as we won't be using any fryers. Get your tots and fries with ranch elsewhere."
so does the place come with 'em? if so, be a sin not to use 'em for Belgian fries, high-end chile pakoras and falafel. and Twinkies
Yep. came with two. i disconnected them and removed them.
Quote from: mertzy on May 06, 2012, 08:21:17 PM
I wish you could fed ex me some samples of the menu!
I know huh? So you'll just have to come up some time.
Can I name a topping?
GUACAMUNDO Sauce.
^^good one :D
things are happening ;)
What's on the taps, man?
so what's goin' on? place got a name yet?
make sure you got genesee cream ale on tap..
I think you should hire MJS.
MJS is a seasoned 20 year IT business professional with managerial experience - what the hell would I want with a restaurant? A shot at poverty?
I thought you were an HR villain?
Getting close :)
that's kind of a trippy name. what was the runner-up?
awesome- hopefully my next trip south is after the doors open. I'll be the guy with the sack of ranch-soaked tots
the imagery of that soaked sack made me lol
just be glad Bolt's not in here to provide some jpeg examples of soaked sacks
or God forbid, gifs
Calling the place GUACAMUNDO'S is a stroke of genius. Great idea.
Anti-Tot Guacamundo's adds even more spice and mystery. AND it gives the cool microbrew homiez a kick ass acronym.
"what up, my PNW dawg!!!!! you chillin' over at the ATG house tonite yo?"
(http://www.redkid.net/generator/storefront/newsign.php?line1=Anti-Tot+Guacamundo%27s&Let%27s+Shop=Let%27s+Shop)
(http://www.redkid.net/generator/bart/newsign.php?line1=Anti-Tot&line2=Guacamundo%27s&Third+Rail=Third+Rail)
(http://www.redkid.net/generator/grand/newsign.php?line1=Anti-Tot&line2=Guacamundo%27s&All+Aboard=All+Aboard)
(http://www.redkid.net/generator/bigboy/newsign.php?line1=New+&line2=Home+&line3=of&line4=Anti-Tot&line5=Guacamundo%27s&Go=Ohhh+Boy)
(http://www.redkid.net/generator/drive-in/newsign.php?line1=Now+Open&line2=Anti-Tot&line3=Guacamundo%27s&Showtime=Showtime)
(http://www.redkid.net/generator/menu/newsign.php?line1=Anti-Tot%27s&line2=with&line3=our+&line4=*+Special+*&line5=Guacamundo+Sauce&Specials=Specials)
Holy shit. How you make do that?
(http://www.addletters.com/pictures/restaurant-sign-generator/restaurant-sign-generator.php?line1=%20%20%20%20%20%20%20%20%20%20%20%20%20%20COMING%20SOON&line2=%20%20%20%20%20%20%20%20%20%20%20%20%20%20%20%20%20%20%20RAGERS&line3=%20%20ANTI%20TOT%20KETCHUP%20AND%20RANCH&line4=%20%20%20%20%20%20%20%20%20%20%20%20%20GUACAMUNDOS&line5=)
It's a fucking miracle!
bump, so that *certain people who own restaurants and restaurant blogs* can easily re-locate the thread
Alright alright alright. Things are moving along but a bit slower than planned. Gasp!! big surprise. Been doing test batches. People are diggin it. No fries, no ranch. :o
as long as theres bleu cheese we're good..
do you have something against Ireland or Idaho? who da ho?
good to hear anyway, but this blog cabin needs some serious sprucin' up.
behold, bitches: the greatest Indian restaurant in the entire fucking world...
(http://img.photobucket.com/albums/v675/preist/014.jpg)
Favorite Indian Restaurant. AKA The Fave. AKA Smiley's. AKA Smile Town. just look at those motherfuckin' palm trees!
(http://img.photobucket.com/albums/v675/preist/015.jpg)
oh hell yes. check it out, this bitch knows what's up.
(http://img.photobucket.com/albums/v675/preist/016.jpg)
well what have we here? why, it's plate numero uno, and clockwise from the top we have bindhi masala (okra), channa masala (chickpeas), mushroom mattar without the mattar (they went with onions instead today), veg korma, and adorned with a piece of veg pakora and two tandoori chicken legs. hungry?
(http://img.photobucket.com/albums/v675/preist/017.jpg)
what's that, Shaft? you want in-meal entertainment? we have only the finest Bollywood music videos from the 60's, 70's, 80's, 90's, 000's, and even newer-fangled shit. we got more hot Indian babes screeching their shrill ass lungs out than you can shake your naan at!
(http://img.photobucket.com/albums/v675/preist/018.jpg)
plate #2. the dessert plate. clockwise from the top we have saag (spinach), more mattarless mushroom cuz it's MY fuckin' fave, chicken tikka masala, and mattar paneer (peas n' cheese). that will be $10.82 please!
(http://img.photobucket.com/albums/v675/preist/019.jpg)
drive safely!
(http://img.photobucket.com/albums/v675/preist/020.jpg)
y'all come back now, ya hear!
I got it - you can serve bagels cut this weird way, it can be a thing. Watch the video at the bottom.
http://www.georgehart.com/bagel/bagel.html (http://www.georgehart.com/bagel/bagel.html)
(http://www.georgehart.com/bagel/bagel7.jpg)
Try the Amazing BAGELOMUNDO
Silly Priest, nothing good has ever come from Hayward.
We open ever so quietly in the next few days. We brewed an IPA yesterday but we already have 4 beers ready to go and oodles for the guest taps. Small menu to start consisting of some sandwiches, fancy burgers,couple salads, some sides, and a soup. Stoked.
Good luck, Roger!
(http://www.addletters.com/pictures/newspaper-generator/newspaper-generator.php?section=Fine+Dining+News&headline=RAGER+CHICKEN+POISONS+ENTIRE+TOWN%2C++++++++Four+beers+available+on+tap)
are you offering anything containing potato as a side with those fancy burgers?
Exciting! Good luck!
Good luck, it seems like a tough business!
only 4 beers..what a disgrace!!!!
Actually 5 beers of our own and the capacity to have another 18 guest taps.
So the place is called The Bottle and it's in Vancouver, correct?
incorrect sir. no soup for you
Quote from: RAGER on July 28, 2012, 06:20:18 PM
incorrect sir. no soup for you
Dude, I'm just trying find your restaurant and you know maybe throw you some business. It just so happens that im in Portland for the weekend. If that is unacceptable to you then just say so.
This doesn't have to be as difficult as you are trying to make it.
RAGER's blog cabin instruction manual is mostly blank pages for notes. if he runs his restaurant the way he's runnin' this shit, you'll be doing most of the cooking!
They probably don't even serve a good Fart Soup.
^^fuck you man!! How you think we turn the tables? huh?? :D prolly open in 2 days. SHIT!!!!
Did you hire only hot chicks? I have found hiring Hot Chicks solves all problems. Going into a restaurant or bar with only hot chicks working is always the best.
Opened last night to an adoring crowd. Sold out of a few things, most specifically my Achiote Cubano and Burger with sage brown butter, crispy sage leaves, fontina, and braised walla walla sweets and shrooms on a brioche bun. Our Extra Pale and Saison sold very well with our Porter close behind. Good opening, near capacity often. We offer dining al fresco so the patio was jammed. About a 15 hour day. Gonna leave hear in a few and do it again for the next 3 or 4 days. If you don't hear from me, I died of heat exhaustion. Saturday is supposed to 95 so that means 115-ish in the kitchen.
Lowdaddy inspired me to update this blog.
Well we've been at it for about 2 weeks now. Lots and lots of good feedback. Some constructive criticism. Some of which i will take into consideration and some which I will completely disregard. It's always hard to adjust to people wanting to tweak your dishes to their liking. Just fucking order it the way it is. I put a lot of thought into that. eesh.
Its been a while since I've had co-workers so that's also taking some getting used to. None of them has heard of any of the music I play in the kitchen. I mean seriously you haven't even heard of Minor Threat? WTF??
The menu is very stripped down right now. The point is to keep it simple and profitable at this crucial stage of getting money back into the kitty. i'm chomping at the bit to do more than just burgers sandwiches and sides albeit they're not your regular burgers and sandwiches. We've had many customers say either they're the best burger they've ever had or one the best in a long time. yeah yeah yeah. just wait a couple months when I change things up a bit. you'll see some shit then.
Anyways, not as bumpy as i thought it would be. having fun
Yesterdays soup was buttermilk summer squash. Sold pretty good.
Todays soup is San Marzano tomato bisque with roasted garlic cream swirled in and droplets of salsa verde (italian) and some cheesey crostini. I'm thinking blue cheese.
I'm guessing the disregarded criticism was tot-related. thanks to lowdaddy for inspiring the update. one day perhaps someone will inspire the revealing of the restaurant's name!
I already said -- Have the staff wear hotpants, and those little bare midriff half t-shirts.
And maybe think of an outfit for the waitresses, too.
So, like, where, maaan, is the "Fart Soup" thread ???
So what's the place called again Rager? My friends play Portland on Oct 13th, I'll tell them to drop in.
Fart Soup thread is a long way off. I need a photographer. it'll still beat the mystery restaurant blog restaurant's name to the presses
cup o' soup
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_00251.jpg)
prep for buttermilk summer squash soup
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_00241.jpg)
Quote from: RAGER on August 25, 2012, 12:29:07 PM
cup o' soup
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_00251.jpg)
That looks fucking good. I wish I was doing merch for my friends.
i just read this whole thread. does anyone have a pic of libertycaps they could post? i very badly need to know what this person looks like. so that, if i ever see him on the street, i can hit him with a brick. in self defense.
He looks like a fat ex-marine hippy pothead.
Quote from: Dunedin on August 25, 2012, 02:27:19 PM
Quote from: RAGER on August 25, 2012, 12:29:07 PM
cup o' soup
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_00251.jpg)
That looks fucking good. I wish I was doing merch for my friends.
Tasty looking indeed. What's the stuff on the toast? Cheese curds?
Quote from: MadJohnShaft on August 27, 2012, 07:06:33 AM
He looks like a fat ex-marine hippy pothead.
walter? ??? ???
(http://img.photobucket.com/albums/v114/indicaps/The%20Big%20Lebowski/LEBOWSKI-230.jpg)
Good stuff, Russell. Keep it coming. I'm actually learning n' stuff
/hurty head.
Quote from: Lumpy on August 24, 2012, 05:04:12 PM
I already said -- Have the staff wear hotpants, and those little bare midriff half t-shirts.
And maybe think of an outfit for the waitresses, too.
oh right, the breastaurant business is not saturated yet.
good on you Rager! i would attempt to eat your fart soup if i only knew where to buy it
Ha! I posted in the wrong thread up there :-[. Still, good work in your blog, Russell.
'Fart Soup' is a Priest concoction, Xina. However, it's shrouded in almost as much mystery as the name of Rager's new restaurant.
Had our first Health Dept inspection yesterday. Got dinged for a couple insignificant things just "because" there wasn't anything else to get us on. Typical local government authority rationalizing their existence. All in all no biggie.
Todays soup is rosemary chicken and white bean. Yesterdays mushroom and quinoa with lacinato was kick ass.
Lacinato is currently tied for first with Russian Red for top kale variety on my top 10 kale variety list
I've had red kale but not sure if it was russian or chinese ;)
On a side note, I had to do some fast talking to not get us written up for not having ranch.
See, that's an example where the hot pants could have helped. They're very distracting.
red kale is like regular green kale (super ruffley) only redder. the Russkie variety's leaves are flat and shaped kinda like an elongated maple leaf and is either greeen or green with some red/ purple in it
I was making a commie joke ???
pardon me!
(http://img.photobucket.com/albums/v675/preist/badum_tish_super.jpg)
Kale chips - ever try them? Delicious.
I didn't plant a damn squash this year but a bunch came up like crazy - there's a yellow squash that came up from compost and it's going bonkers on me.
kale chips are good but they're kinda grocery store
Fuckin grocery stores. Bane of my existence.
Slight menu change to add some happy hour options and a couple proteins then more of a menu change this fall like maybe mid October. had to part ways with our brewer. nothing wrong with his beer at all. In fact I quite enjoy his beers just nothing signature worthy if you know what I mean. We have a new guy lined up so we'll see if he works out. It's not a full time job at the moment so hopefully he's flexible.
Does you wait staff say
"How's that tastin' for ya?"
Cause I want to kill waiters that say that.
i hope they don't say that but one of the servers that only works a couple days a week came to and asked if "pansetta" was a cheese. And I said first off it's pronounced 'pan-chetta' (pancetta) and that it was bacon but better because it's italian.
the "is everything alright?" waiter inquiry is my only complaint about the Fave. bro, I've been here 10 days in a row, it's about as fucking alright as you can get. also, the question comes stealthier than a ninja in a coal mine and always .005 seconds after I've shoveled a huge mound of food into my yap. one thing's for sure- if the dude ever asked "how's that tastin' for ya?", bindhi masala would shoot out my nose
Off to clean the hood filters then to the farmers market to pick out some heirloom tomatoes for a salad special today with oregon coast albacore and kalamata olives. then home for a nap and play guitar a bit then back at 3 until aboot 11.
/chefs life
I am no longer involved in this venture.
/end restaurant blog
Oh shit! Their loss!
sorry to hear, was looking forward to checking it out in March. so was it too high-brow for the yokels? I gotta say, I thought you were headed for trouble once you chucked the fat friers. never underestimate the power of adding food to high-temperature fat.
speaking of high-brow, what's up with the adventures of lowdaddy?
Oh the place is still there and running. No money loss to me. Just didn't agree on some things with the others. But yes my stuff was too high brow and they don't know how to market that. No biggie.
(http://www.rolemommy.com/tater-tots.jpg)
(http://yum.sfstation.com/files/2012/02/hidden-valley-ranch.jpeg)
Srsly though, this:
Quote from: mertzy on October 20, 2012, 12:10:58 PMTheir loss!
...
Edit: forgot the tots.
Pride is a powerful thing. ^^and thanks :)
Quote from: priest on October 22, 2012, 10:44:58 PM
sorry to hear, was looking forward to checking it out in March. so was it too high-brow for the yokels? I gotta say, I thought you were headed for trouble once you chucked the fat friers. never underestimate the power of adding food to high-temperature fat.
speaking of high-brow, what's up with the adventures of lowdaddy?
Hey man doesn't mean we can't meet for a pint somewheres
you're on!
I'm always on brutha! 8)
get rid of the ranch and make it bleu cheese..then you got something..
Franch