How to become my least favorite place on the planet

I admit, I should have posted this last week, when the events referenced were more relevant.  However, I made the decision to wait based on two criteria- I wanted to see how the general public would react, and I wanted time to really process my own thoughts on the matter so I didn't wind up sounding like a kindergartner calling someone a poopface on the playground. Well, I've had enough time to think, and I'm finally ready to write.

On April 3, a friend of mine, Arianne Fielder, was fired from her mixologist position at Parish in Inman Park, Atlanta. I heard about it through Arianne's Facebook page. Now, had it had been a normal firing announcement, I probably would have just thought, "Bummer", and went about my day. However, Arianne wound up finding out about her firing in a much worse way.  EaterAtlanta announced that Parish had decided to go "another direction" with its bar program,  and that Arianne no longer was employed there. That one post was Arianne's first exposure to said news. That disgusts me.

In this day and age of mass and instantaneous communication,  there is no excuse to take such a cowardly approach to releasing an employee. Especially as Parish is a small part of the larger Concentrics Restaurant Group, a company known for its involvement with high profile restaurants and Richard Blais. In what backwards backwoods way of thinking did their upper management ever think that going that route was ok? If they were comfortable enough to make a statement to Eater, they had clearly already made up their minds long enough in advance to inform Arianne first. It could have been a respectable, dignified break. Instead, they pulled the employer's version of whipping their tits out for 'Girls Gone Wild'. Honestly, after hearing about this, what self-respecting mixologist (nevermind even just a halfway competent one) is going to want to work for them? I myself am not going to say my employment record is completely unmarred, but now there is no way in hell you could convince me the Concentrics restaurants are worth applying at.

What I'm also finding disappointing is the lack of coverage by the local food and beverage media. I have only seen one other mention of this event, and I would like to think I keep decent track of the Atlanta area food and bev news.  Pretty Southern did a piece after Arianne's post (http://prettysouthern.com/2014/04/04/atlantas-best-bartender-gets-fired-via-the-web/), and that is all I have seen. I wish more people were reacting. How on earth can we help support our fellow industry professionals if incidents such as this are kept so quiet? I hope this changes. I hope Concentrics realizes what a really shitty mistake they made. In the meantime, I will not be entering into any restaurant/bar/kitschy provisions shop that they have any hand in. Shame on you, Concentrics. I can't wait to see what undoubtedly better place Arianne winds up at next.

How to Win My Restaurant Loyalty

It is always a pleasure when I get to walk into restaurants that I've been eyeing for a while, and get exactly the experience I'm looking for. It's even better when a place surpasses my expectations!  Cue the Salt Yard.

I moved about two blocks away from this place back in February. I pass it nearly every other day when I head to CVS, the dry cleaners, or the liquor store. I have frequently told myself I needed to stop in, just never seemed to have the opportunity to do so. Well, yesterday I was having a bit of a lonely day, so I decided to haul my butt away from the Law & Order: SVU reruns that had commanded my day and get on with my night.

Entering the Salt Yard, it looked very similar to many of my favorite rustic-but-modern decor'd restaurants that have become a familiar sight here in the South. The inside of the restaurant was on the calmer side, being that it was a gorgeously warm spring night, most guests opted for patio seating. I slid into a plush leather-cushioned bar seat and perused the menu.

This is where I got really excited. The wine list was accessible, the beers were an excellent grouping of choices designed to transition people to craft beer, and the cocktail list was short and simple- making my normally overwhelming drink decision MUCH easier (Whether the bartender, Brett, believes it or not- I still spent a good 8 minutes deciding! ).

Even more exciting to me was the food menu.  My former boss, Richard, always used to joke that I "ate like a bird", and he's quite right. I prefer tasting around a bunch of different dishes rather than trying to inhale a massive entrée. Salt Yard specializes in small plates! They had 5 different sections of the menu devoted to different varieties of tapas-sized plates, with influences across the culinary spectrum, but they all fit together in a way that made sense. They also had a small entrée segment, but it was clear they wanted people to try a variety of what they were capable of. 

Over the course of my adventure there, I tried their stuffed piquillo peppers, grilled octopus, deviled eggs, and 'shrooms on toast. Nothing disappointed me at all, though the grilled octopus was easily my favorite- it was served with arugula and roasted potatoes, and lightly dressed with a citrusy vinaigrette. Even better, the octopus itself was TENDER. I was hooked immediately.

The personnel also has me hooked. Brett was entertaining and engaging, and then a gentleman who I thought was a manager, Christian, was kind enough to buy me a beer. After a bit of post-visit research, it occurs to me that he may have been the owner. Even their expediter (possibly/probably the chef?) kept checking on me. I love attention, so I had a grand time.

Ultimately, the Salt Yard has easily won my business. They took what was originally a sad night for me and turned it around in the best way. I can't wait to go back, especially as they mentioned that the menu is changing next week!

Http://www.saltyardatlanta.com

Once Upon a Time...

And just like that, it's finished. Four years of conceptualization. Three months of research, mathematics, procrastination, and cooking. Cumulative five days of typing, reformatting, and typing again. Over fifty pages of relevant materials,  nevermind the obscene amounts of other materials I have yet to polish because they are irrelevant to potential investors (Though those will be done soon enough). More work invested in this one project than I ever put into any of my school projects combined. And I can finally call it DONE.

DONE!

I no longer have this aggravating leech of an idea, just sitting on my brain and nagging me constantly with thoughts of, "You haven't done enough research!  Your idea probably won't work. But hey, you'll never know- you keep procrastinating!  Lazy. You could TOTALLY be working on it right now!"
Well screw you, Brain! I finished something. For once. And my math actually supports my research,  my bar can be a viable business. This lunacy of mine may just work!

Of course, now the first leech has been replaced with a newer, bigger persistence- "Way to go, smartypants.  You got your shit figured out. Now, let's try this whole getting your shit actually together and get this place built, eh?" (The voices in my head seem to all be grizzled old Brooklynites... I can't even begin to explain that)

So, the prelude is over. I guess it is now safe to say my story actually begins today. Cool. :)

Ho ho hell yeah holiday!

I can't remember the last time I was so excited for the holidays. After 5 years of living in Atlanta,  my family is spending Christmas her! With me! I've been north once for Christmas,  but I have never had the opportunity to see all of the people I love here at one time. I am so happy I'm not only getting a real Christmas tree, but I'm actually deep cleaning my house. :D And frankly,  that has been needed since I moved into the damn place. My family was good enough to get a hotel room, but there is no freaking way I'm making my nephew open gifts in his hotel room. I can't wait!
Even better, they're going to be in town long enough for me to take them to Proof & Provision,  my favorite bar ever. Ironically,  in the past week I have managed to meet more employees from there and the Georgian Terrace Hotel in general,  so not only will this holiday season be fantastic,  but my birthday in March? Going to be goddamn epic. So excited. Even better? J's coming to visit this evening.  I am damn near retarded I am so happy.

Working hard! (For once...)

So it occurred to me that I probably ought to use this blog not only as a venting space, but also as something of progressing joiurnal of the creation of my pub. I have read countless chef memoirs and books that make a vague mention of 'how hard' it is, and many chefs and owners I know personally will tell you straight up that it took them years to get up and running. However,  I have never talked to an entrepreneur who was able to reminisce and give me even the vaguest of timelines. Even myself, personally,  when I tell people I'm optimistic about opening in 2016, I get asked, "why are you waiting so long?"

Here's the reality- I'm not waiting.  This pub is the result of 4 years of brainstorming already,  I've just finally gotten to a place where I am mentally prepared to take the plunge and really, truly work on it. And it is WORK.

You may first wonder, why did it take you so long to brainstorm? Frankly,  when I first got the inclination to start a place, I only had the vaguest idea of what I wanted to do. It would have been like trying to build a house on a jell-o foundation,  and it would have failed miserably.  It took me time to gather new experiences,  try a variety of different bars and restaurants to find what I truly enjoyed, and really solidify my concept. Then came the paperwork part.

I despise paperwork.  Love writing, haaaaaate business-y official documentation.  It's boring. And doing research?  Blows. I spent 11 hours on Tuesday writing up the introduction to my business plan and researching potential menu items and formats. This week, I'm going to wind up spending another 11 hours copying recipes and costing them to start creating a mock budget. And that's still only maybe 1/8th of the plan. This is a massive headache,  but I keep telling myself it'll be worth it.  Atlanta needs my place.
Got this. :)

W(h)ining

There is something to be said for intimidation in the restaurant industry.  It has the potential to be a dealbreaker,  or for the truly insane among us, a motivator. Whena person clearly has more knowledge than I do,  and who isn't afraid to let me know that he or she knows I'm full of shit and they aren't buying it, it rattles me. A lot. It doesn't happen often,  especially in the professional arena. So when it does? I take notice. Because much like cough syrup, after you get that first nasty bit out of the way, it helps you get better.
I have been looking for part time work to supplement my income recently.  Today I applied at an upscale wine bar. I am more than willing to admit, while I am a fan of wine and drink it fairly frequently,  I am by no means an expert. However,  I'm usually on point enough with other alcohol knowledge to deflect that. Nooooot today. Once I finished my application,  I was sat down for an initial interview.  And proceeded to mentally get smacked around by a professional. By the time all was said and done,  I felt like Robert Parker pushed me in the playground and kicked sand in my eyes.
But all in all? Worth it. I'm trailing there on Monday. It's not a guarantee of a job, but it is an opportunity I don't intend to waste!

Succulence, Spice, and Spirit(s)

What a crazy few weeks it's been! I have been in a pissy mood the past couple of weeks, and thank god Mom taught me, "if you haven't got anything nice to say, don't say anything at all!"; otherwise this blog would have been exceptionally bitter for a minute. Thankfully, I have hit my stride, things are in an upward-mobile direction, and I am ready to kick some ass!

So, what have I been up to? Well, for starters,  club life and I most decidedly did NOT work out. Between differences in opinion between the upper management and I,  and the truly awful people that actually attended the club, it was far better for me to part ways. I now focus more on freelance film production stuff, and I'm going to start waiting tables again at a local bar to guarantee bills get paid.

I did break things off with J. I weighed the pros and cons, and then I re-read, 'He's Just Not That Into You'. And then it hit me that he did not, in fact, like me as much as I do him. It might seem silly to take a book to heart like that, but it is the only relationship book that has ever told the blunt, unshakeable truth. So I trust it a hell of a lot more than anyone or any other book that insists that relationships are based on analyzation of the other person. So I  the end, sure, I still have feelings for him, but I'm not waiting or wasting the fabulousness that is myself on a pipedream. I'm ready to put my energy and emotions into a relationship that is actually reciprocated.

On a happier note, my garden hasn't died yet! I've even added more to it. It's got kale, lavender, and dill now; and I'm attempting to start some carrot, pumpkin, and baby cucumber seeds before the weather gets really cold. Hopefully they turn out- So far everything else has been doing great, and the tomatoes keep producing more buds! I'm feeling optimistic, despite the naysayers in the hardware store garden department.  :)

Lastly,  I have been lucky enough to taste a plethora of new foods I have never tried before! And happily enough, 2 of 3 places are suuuper local, and suuuuper cheap! Jamaican, Croatian, and Ethiopian- I'm so lucky I live in such a diverse city! The corner store by my house has started selling Jamaican meat patties- tasty savory pastries filled with rich, spicy meats. It's the healthiest, home-made Hot Pocket I've ever had. The dude who makes them is super-chill too, I really want to chat with him more about the patties. In a food truck park about a mile away? Croatian food truck, run by 2 brothers who are using recipes taught to them all their lives. And let me tell you,  the whatever they gave me? Oooooh, man. I need to go back there to get a more detailed explanation of whatever I ate. It was succulent,  savory, and the meat just melted apart in my mouth. Just talking about it gets me drooling!  The Ethiopian place is a bit further away, in the outer perimeter area of the city, but the style of food was awesome. It was also spicy, similar to the Jamaican but a bit more rustic,  and more importantly- I got to eat with my hands! I read up on the etiquette afterwards and apparently I probably offended a lot of people by using both hands (in Ethiopia,  you are only supposed to use the right). I'll have to practice for the future.

I'm excited for what's ahead.  For the few steps back I took, I am sure that what's ahead is going to reap rewards!