The B to the H has wind beneath it’s wings! Late yesterday word came that our liquor license was official. That means one thing and one thing alone. Opening day is tomorrow!
All is being delivered as you read this. Frank and FOH team are getting the beer on ice, the Death’s Door vodka is infusing, the wine is chilling in kegs.
Dave Mathiason the outstanding somm at Heidi’s has worked solidly over the last few months to create a beverage program like none other. Two whites, and two reds, though he may make one of those a rose, is the wine program. When Heidi and I went to him and said, “here is the deal, keep it very simple, and the vast majority in the keg.” He said let’s have some fun. And that he has done. While the idea may be tough for some, if they really need to look at a list with hundreds of bottles to select from, why we know just the place to send them.
Keg wines are more sustainable, as they are much more efficient. Many of the procedures making keg wine do it in a manner consistent with best ag practices. Two years ago this was not an option, and we intend to rotate through wine at a rapid pace, and change often. We will also have a selection of sparkling wines available at very affordable prices, with two by the glass.
These days it’s the norm to have a beer company cover the costs of the installation on the lines in a resto, but you are stuck with their selection. You can walk into some joints and see right away who they do business with. That wasn’t good enough for us, we need to serve the beers like everything else, the best we can find to match the food.
Meanwhile, Trish Gavin, our genius bartender (who I think you would hear a lot more about except for the fact that she is a she) at Heidi’s has been working her mighty skills making falernums and what not to create magic in a glass. Is that too cheesy to say? Probably. But it’s true.
In the kitchen Ben and team are really making a statement. Those that want big portions of cheap food are going to be very disappointed. I can read see the reviews already, “I went with my office and I just have to say, I had no leftovers! These people are out of control, and must be stopped.” But in this case we don’t have anywhere to send them. Oh well.
What can we say, we have a rebellious nature.
Birdhouse is what’s up…
Here is Ben Mauk modeling the cooks shirts-all in good fun!