Opening A Restaurant: the menu. the beginnings.

if you want to see the menu, lookie here.

thank you for letting me know about our great press so far. your compliments are a testament to my hard work but also, moreover, the long hours my sous chef and team and the entire management team and all of their crew have put in!

the way I see it is we are all naked. we are all gambling. and we are all savvy. cumulatively we bring over 50 years experience in the industry and we are working as hard as we can to cross all t's and dot all i's. lists get made over and over, items get crossed out and we start again from scratch.

opening a restaurant is building something from nothing.

we are attempting to hone in our vision so that others can sit and eat with us and feel comfortable.

and yes, pretty soon there will be a full, in working order, website of the restaurant. if you can believe it, (don't kill yourself falling out of your chair laughing), I am helping our web and graphic designer to make it clear and easy to navigate!

tomorrow is my day off. I am looking forward to doing a bit of homework for my team and seeing my dad. taking in the new autumn light rustling the leaves, agitating them gently to glide to the ground.

thank you for your good wishes. I hope to see you soon.

Comments

[Sara]

I'm so happy to see you diving into something concrete (not nearly as painful as it sounds). It sounds like just what you've been looking for. Congratulations, and best wishes.

[Guia]

All the best to you, Shuna. Congratulations. I sens we will be at Sens should we happen to be out there.

[jennywenny]

Poached pear. Drool. Have fun with your dad. Hope you get lots of customers!

[Julie]

Yum. I hope G & I will be able to book a table and have a lovely meal here on our next trip to the Bay Area...

[M]

Cumin Pot de Creme sounds so intriguing. WOW! I bet you guys are the only one serving something so exotic in the bay area.

Wishing you all the best.

[maia cybelle]

Shuna, my friends and I really enjoyed our evening last night at Sens. Everything we tasted served to entice us to come back for more. The cumin pot-de-crème mini version was wonderful and precise on my taste buds. I cannot wait to try the full version of it.

Bravo!

[coreyjo]

Ohhh... this all sounds so good.

I wish I was not 3K miles away, so I could come in for my birthday dinner.

It has been so great to read along as you make something so momentous and real happen.

[Garrett]

Oh my, I do believe I will be making reservations as soon as Winter Break comes around for me. :)

[Garrett]

Oh my, I do believe I will be making reservations as soon as Winter Break comes around for me. :)