stir the pot…?

Hello, Traifies. I have been consumed with the exciting world of health inspections, construction, and cleaning since the last post. I am glad to see that this humble, little blog seems to be taking a life of one’s own. As someone holding a degree in philosophy, I am happy to be around a little debate and appreciate comments from both sides of the aisle… In any case, we’re getting closer, I mean real close. I’ll be trying to keep this a bit more updated for exact dates. BTW, if anyone is interested in sheetrock dust, I’m, pretty sure we have a couple kilos of the stuff– hiding, lurking, just waiting to come out as soon as we mop, polish, or wipe…. Ah, the glorious side of opening a restaurant…..

fortnight/openingarestaurantnight

It’s been about two weeks since I last wrote. It seems like only a couple days ago. Opening a restaurant in NYC warps one’s sense if time. One minute, you’re consumed with 2 weeks from now, another minute you’re consumed with 2 days ago, and then the next minute you can’t see 2 seconds ahead of you. Don’t get the wrong idea that any of this is hard. This process could probably be summed up in a 5 page pamphlet… triple-spaced, 24 font.  The problem is that you have to deal with a lot of people. And most of them either: a. are trying to rip you off, b. don’t share your enthusiasm when it comes to trying to open your restaurant asap, or c. a&b. Is there really a need to contemplate chairs or paint colors  or stone slabs for this many hours? Did I fill that application out just right? Did the granite guy pick the right slab? How can I get this government employee to care a little more or pick up the phone? This mental “hazing process” is designed to really make you want to open or really want to disappear to Bali. We’re hopefully about 1 week from being done with renovations and then another two weeks for cleaning, training, tasting, pre-opening, etc. For your dining pleasure, I am going to attach some pictures of the progression of Traif…