JuneBacon

That's the unfortunate dilemma. People are going to have people save a table while they order for them, consecutively people who don't have tables that just ordered are going to get enraged at people sitting at an empty tables without food. Meanwhile I'll be across the street at a picnic bench not drinking one of their beers.

Went by opening night and they had ran out of food. Reported 800 customers in 3.5 hours. I believe we were the first people to be refused food, so Mango Mike actually bought us a round of beers, which was very nice. The bar was packed, but the tables were not. I was disheartened with the beer selection. From memory only 6 drafts: Starr Hill, Port City Monumental, Fat Tire, and something called Buffalo Sweat. Don't remember the rest. I was very confused because the entire time I thought this was going to be a sit down restaurant. There are no servers, only bartenders. There is a take-out counter in the rear. All of the seating is first-come first-serve fend-for-yourselves. The food was served on a large aluminum cookie trays lined with paper. I am really unsure how this is going to work in the bar area, as space is a premium. I also don't know if you can order food through the bar tenders or you have to snag a seat at the bar, get up and get your food and make sure someone doesn't swipe your seat in the meantime. Anyways, I think the form factor is going to hurt them. People aren't going to like other people buzzing over them in line while they sit in eat. The line kind of winds through the table seating area. The decor is very nice though, they spent a lot of time on it. I was pleased with the menu selection. Sausage, ribs, chicken, pork, brisket. Sides looked yummy, smoked veggies, beans, cole slaw, mac and cheese, etc. You can order any of the meat or sides by the pound for a party or whatever. They also have a 1 lb. sandwich for $18. I was intrigued. I am happy that it is so conducive to take out, but they are almost promoting it. It will be so unpredictable at a busy time that going there with a larger group of people will be a crap shoot and not ideal. I hope to try the food soon. .

What the hell was I thinking?

I have a question for the service people on here and then a question for us common folk. I have recently fallen in love with wild mushrooms, if they are on the menu at a restaurant only as a side, it usually temps me to order that item. I bought a nice variety pack of dried mushrooms from Costco, and the hard to find (in the canister) morels are just plain delicious. I use them in pasta and a roasted garlic and wild mushroom pizza which is great. Are most restaurants using fresh wild mushrooms from local farms? Or do they often used dried? I'm talking about any restaurant that isn't provided for by Sysco. Like say .... Mike Isabella's Sweet Corn Agnolotti w/ Chanterelles. I know the dried versions of some of these mushrooms are just so expensive, it never makes sense for me to cook with them at home, even though I am tempted to spend $60 for one meal of morels. On another note; does anyone know of any local farmer's markets that have a nice large variety of fresh wild mushrooms available? What is your favorite way to prepare them (dried or fresh) ? I recently had them as a side at Micheal Symon's Lola. I asked if the chef could cook them in the "roasted garlic bone marrow butter" that was served with the rib-eye but the waitress said this was not possible. They certainly didn't need them though, since they tasted like they were cooked in butter, duck fat, and thyme. If you want to die young, go for a meal at Lola.

I just thought of Rustico. Consider that? At least there is free parking.

OH nevermind, I was thinking I saw it on SM, but instead saw the LS email! Haha. Anyways, ScoutMob is a good App. to have.

Same deal on the Scout Mob app. for smart phones. Except you don't have to buy the actual Groupon, you just go and use the 50% off whenever you want (before expiry).

Sounds about right.

That's quite the tip to Spike ...

Well i was trying to say that if they want them LIVE then pet stores sell them as food. Also, bait shops sell them for fishing. Or you can buy them dried: http://www.amazon.com/Flukers-78003-Gourmet-Canned-Grasshoppers/dp/B000YFNMVU/ref=sr_1_1?s=grocery&ie=UTF8&qid=1313005086&sr=1-1 It even has Prime shipping.

I suppose your "friend" wants them frozen? Don't pet stores sell them for lizards?

Try cicadas. They're all over my yard. Must come and harvest your own.

Oh, and I have had brunch and dinner at SS815 and I think the menu/atmosphere at Overwood trumps. (i.e. go Overwood)

The only problem I have ever had with Overwood is their service, or getting backed up in the kitchen. The food quality should not be an issue at all. The fried green tomatoes are really good! Portions are large and the beer list is great. Although, we usually only dine there for lunch or brunch, I can't imagine you should be concerned at dinner time. Go for it!

I know, just kidding. Let's see what other old threads I can dig up ....

Good job Don! That must have been difficult !

Thanks! Yes, we are very budget minded. We have had to cross some of these choices off of our list. Went and took a look at Central's private room yesterday and it is sufficient. I like Central and to food is very good, but the menu could be a little more refined for what we are looking for. They have a $1000 requirement for you to spend and you have to room the entire night. A pretty good deal. Just found out that Corduroy has the same minimum w/ no room fee. I think the food there is more of what we are looking for! It is becoming a top contender, going to look at the space next week.

Heading up this weekend to Lola and The Flying Fig for brunch and an Indians/Twins game on Sunday. We are big Michael Symon fans, so sure to be a good time.

I can't believe that sh*t is Trademarked.

I must have missed the BBQ sauce on my gnocchi

Had smoked salmon sandwich today. Fiance had a gigantic farmhouse salad and a leek quiche. The service is mediocre, but the bread was really nice as was the food. Had to flag down our quiche from one of the servers and there were flies all over the place, it was kind of gross. Plus the family of 8 next to us didn't help, they were sitting at 4 different tables and wouldn't shut up. Take out would probably had been a better idea.

Very interested in this. Are you experienced in cold smoking cheeses as well? I assume it is the same process in the winter months? People might be interested in that too. I would suggest that you start a Facebook Fan page for your business, where people can "Like" your page and receive updates on their feeds (Instead of personally friending you). There are certain advantages to having a Fan page in addition to your person page. Thanks for the info, please keep this thread updated with any new information!

Majestic? Vermillion? Majestic might seem small but they can accommodate large groups. Trouble is getting a reservation only a week ahead.

Made some home made raviolis with ricotta, leeks, reconstituted variety of mushrooms form Costco, grated pecorino and thyme.

Have been using this dough recipe without a hitch for a while: http://smittenkitchen.com/2010/03/breakfast-pizza/ I found the two stone technique intriguing so I tried it out today. Instead of the gap between the two, I put them on adjacent racks, one right on top of the other near the top of the oven. Pre-heated the two stones at 550 for 50 minutes. Started the pizza in the lower stone and then finished on top as suggested. Worked really nicely. I think because the two stones were so close to each other the initial cook in the bottom one really worked out better. The heat must really bounce off the top stone. I got nice black char spots on the top and bottom of the pizza, better than I ever have before! Made a great BBQ baby back rib meat pizza with our home made BBQ sauce and caramelized onions. P.S. Cooked ribs freeze really great wrapped in alum. foil. Just microwaved them in a zip top back for a few minutes to loosen the meat from the bone. Thanks for the inspiration!