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Not to be rude, but is this a joke? I never heard of a request to "donate" money to a privately owned for-profit business.

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Most every business venture requires outside investors.  The crowd-funding model is newish, but Dino's is by no means the first restaurant to use it.  Critics' darling Rose's Luxury is a recent and notable example.

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Kickstarter and sites like it (such as Indiegogo) have been responsible for quite a few excellent products - from sous vide circulators to the portholes the Aviary uses for its cocktails being made for mass production.  Most of the sites even have a "food" category where restaurants all over the country leverage them.

I think its an excellent way for a small business (particularly one with a solid following locally) to avoid having to leverage 3rd party "investors" who may want more say in restaurant matters while keeping the funding in house so to speak.

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Most every business venture requires outside investors.  The crowd-funding model is newish, but Dino's is by no means the first restaurant to use it.  Critics' darling Rose's Luxury is a recent and notable example.

"critic's darling" Rose's Luxury is an absolutely outstanding restaurant.  My only contribution to its funding was the cost of dinner and, sitting at the kitchen bar, wanting a bite of every course that came out.

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"critic's darling" Rose's Luxury is an absolutely outstanding restaurant.

I don't believe I suggested otherwise, and a quick look back at my posts would illustrate my agreement with you.  I brought it up to demonstrate that crowd-funding is not something done by amateur, fly-by-night operations.  I know of their crowd-funding because I took part in it.

My experience with Dino suggests that it too is a restaurant worth supporting.

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Not to be rude, but is this a joke? I never heard of a request to "donate" money to a privately owned for-profit business.

Actually, I am asking to prepay for the right to discounts and special events.  The $25 donation gets you two coupons for 10% off your meal at Dino, including alcohol, wine and whatever.  It is easy to see folk getting well over $25 in discount for a $25 contribution.

But in fact, 4% of the funds donated so far were to people who chose no perk.

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This was a serious conversation I had with my husband, "You know if we lived in Shaw we could just plunk down $25k and have dinner fixed for us two nights a week for the next five years." Me, "I know..."  

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I see no issues with more businesses opening up capital needs to the small investor (or fans of their local establishment if that's existing). The public gets a chance to decide whether to do or not. I'd rather have the independent vs a corporation-backed endeavors.

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We now have an address to share and we will be staying a little longer in Cleveland Park.

Where: 1914 9th Street NW

9th Street between U and T but at the T end.

A few more details from Tim Carmen's GOG blog post...

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We now have an address to share and we will be staying a little longer in Cleveland Park.

Where: 1914 9th Street NW

9th Street between U and T but at the T end.

A few more details from Tim Carmen's GOG blog post...

Just read this on the WaPo website and was going to paste the link but you glad to see  you got to it first! Congrats on signing the lease and good luck with the new venture. Hopefully with the extension we'll be able to stop by before you close.

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We now have an address to share and we will be staying a little longer in Cleveland Park.

Where: 1914 9th Street NW

9th Street between U and T but at the T end.

A few more details from Tim Carmen's GOG blog post...

Having read Tim Carmen's post Kudo's to Dean.  Having leased a lot of space in the past I was surprised to see mention of a letter of Intent referenced some months ago.   SO MUCH can go wrong between a letter of intent and a lease.....and from long long experience the common perspective has been...don't mention ANYTHING until a deal is done!!!

From the Carmen article it appears Dean has been juggling a lot of balls to get a new space, prepare a new restaurant and keep staff.  Kudo's on working all those things out.  Good luck with the construction, keeping the existing restaurant open, keeping your staff together and moving to Shaw.  I for one expect to be there between now and late February.  Its been years since I've been to Dino's and that long precedes my joining this forum.

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Our last night on Indiegogo.  Ends at Midnght west coast time.

You can get discount coupons for $250 worth of discount for $200, $100 for $85.

We also have a tasting menu with brunello etc for 2 for $300 and a wine dinner that will blow your socks off for $1000 with old brunello, amarone, barolo etc for 8.

$2500 and we raid my cellar for 80's vintage Ridge, 97 Brunellos, and an 83 Amarone plus dinner for 8.

Indiegogo: Dino Comes to Shaw

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Our last night on Indiegogo.  Ends at Midnght west coast time.

You can get discount coupons for $250 worth of discount for $200, $100 for $85.

We also have a tasting menu with brunello etc for 2 for $300 and a wine dinner that will blow your socks off for $1000 with old brunello, amarone, barolo etc for 8.

$2500 and we raid my cellar for 80's vintage Ridge, 97 Brunellos, and an 83 Amarone plus dinner for 8.

Indiegogo: Dino Comes to Shaw

Good luck with all this, Dean. I hope it works out for you.

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At Dino, we spend approximately $25 a week on paper hand towels.  That is at least a 33 gallon trashbag a day of trash.  So for the Grotto, I made a commitment that we would have electric dryers.... the XLcelerator dryer is green listed and earns you leed points.  It really deliverers the best combination of price, speed and energy use {especially compared to the Dyson Airblades}  Unfortunately, they run about 400 to 540 depending on finish.  And, it is insanely hard to find anything on eBay at less than full price.  But perseverance led to a pair of new white plastic models at $570 plus shipping.  The white ones look dorky IMO, but hey, $1160 for chrome vs 570 is a big difference (in fact, it paid for a door)!

Just as I was about to hit buy now, I did one last search and behold"¦ a pair of chrome babies, used but in pretty great condition.  I had to zoom on the labels to check the voltage and amperage, and they matched what the bathrooms are wired for already. 

I might get to see my new back bar tomorrow... umm the next day... before any more DC political leaders get indicted.....beofre hell freezes over.  Made from 120 year old 2x12 heartwood joists taken from a building being demolished. 

Small victories on the road to a new restaurant.

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The top of the back bar arrives, as sis our communal table, the upstairs bar, and the bottle steps.  Wine coolers are here, but I don't know if we go the and dryers or not {have to check the FedEx tracking and its on Kay's Email.} Waiting for the rest is torture.  Office & closet doors should go in today.  We are installing the kitchen equipment today as well.  

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Dean's playtoys...

In so far:

Wine coolers

Backbar TOP ONLY 136" 2x10 120 joist

2 sets of bottle steps {smae wood}

Communal table 9' {same wood}

Front Bar upstairs {same wood}

12 bottle Monterrey Winekeeper stainless

All our hot line equipment

Some kitchen refrigeration

Some stainless shelves.

New light for entryway

Chandelier for entrance

Sunday we walk with the wood worker and are doing field measurements for the following made from more of the same wood:

Upstairs back bar

Sides for Downstairs backbar

Top for Downstairs bar.

New Kick for Bars.

Trim pieces

Host Stand

In addition...

Re purposed tongue and groove flooring to wrap the bars.

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Good luck on all that construction and custom work.  Its detailed, time consuming, eeeeeeeyaaaaaaaaaaaa....and it can come in at costs and with issues one never expected.

When we built the bar at our current Arlington bar school we had two master craftsmen.  they anchored that thing like a rock.  Top bar was solid as can be.  We overdid it, we overspent, and it took too long.

Meanwhile that thing is sturdy!!!   Unbeknownst to us a year or two after it was built a potential heavyweight competitor was looking to open in this region.  He visited our location.  Took a look at the bar and the construction.  Years later I got friendly with him and we have spoken quite a bit.  He told us that among other things one of the reasons he decided not to open a competitor or 2 in this region was because how solid that bar was.  He figured we were there to stay.  Additionally, he being a fellow of substantial girth and weight, he referenced he could jump up and down on that thing and not break it...something he couldn't say for most of his construction.

;).....and knowing what we know now and how it would have affected the competitive marketplace....that danged well built, very expensive piece of construction definitely paid off in contributing to his not competing with us.

In any case, custom construction is a bear.  Good luck.

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We have passed all our inspections.  We are cooking up a storm for training.

Soft opening starts Sunday for sure, maybe Saturday.

Grand Opening is Thursday May 15

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Congrats, Dean!

How odd is that - two May openings in Shaw from long-time DR members...

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We have a very limited number of seats for our friends and family dinners Thursday and Friday/  I guess thats now tonight and tomorrow.  If you would like to come, send me a time, night and how many

Food is half off.  Wine and booze etc is full price. We will send out some stuff free over the course of the evening as we aer testing.   Please tip well as my servers have not make tips in a long while.

Please also wait for me to confirm as we can only take so many at any time over the evening.  We will open at 6:30 and serve 'til 10.

You can email me at

eat@dinoinshaw.com

or reply here via PM only.

I will edit when we are full.

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