Thursday, April 15, 2010


Boy, it's never felt so good to flip on that "OPEN" sign.

Finally the restaurant smells like food instead of welding and wet paint.

It's been a whirlwind of activity for us during those 16 days the restaurant was closed. I can't even begin to describe what an exhausting two plus weeks that was. The "to-do" lists that seemed to grow as fast as we were crossing things off. The unexpected turns. The expenses. The red tape. But now we're proud to say that the renovation period is over. The mess has been cleaned up. The food has been purchased and prepped. Our restaurant...our OPEN!

Yesterday after the final inspection from the fire department, we were able to open for lunch, and later dinner. Tony was so glad to finally be cooking his menu in the finished kitchen, with his new equipment.

He said it was a pretty busy day for a dreary Wednesday. We sold all of the new lunch, dinner, and appetizer menu items (except for the skirt steak, I believe...which is not bad news: people are trying the more unfamiliar food and liking it.) We had some take out orders, and anticipate a lot more with all of the new appetizers.

The dish that was getting the most attention last night was the PiƱon, a Puerto Rican layered casserole made with sliced plantains, seasoned ground beef & green beans and topped with corn relish. It's served with white rice and stewed red beans. It's one of my favorite dishes Tony's mom makes for her Sunday dinners, so it's no surprise to me that other Minnesotans are liking it. It's unique, and very good. And very Puerto Rican.

So now the to-do list is all about the details. The finishing touches. The big stuff is done and we couldn't be more happy.

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