Ring in 2011 with us!

Just a short while ago I was madly rushing around getting things ready for our first night when the delicious, hunger-inducing aromas of Ginevra's chicken stock reminded me of the raison d'etre for THIRSTBARAVIN. This morning, I'm addressing the to-do list and looking forward to celebrating our first New Year's Eve. Emilia's put together a great menu that demonstrates what the kitchen is capable of. There are still some reservations available. Call us at 718.857.9227 to make one.

Shaved Raw Fennel and Radish Salad
Tortellini en Brodo
Bollito Misto (Beef Tongue and Brisket with Two Sauces)
Chestnut Panna Cotta with Chocolate Sauce

It's a gas, gas. gas...

We're about to take off. The holding pattern, the waiting, will soon be in the rear view mirror, will quickly become a distant memory. We look forward to creating great memories for us and for you.

Hold Up

There's a hold up but we have our license in hand, which is not a bad place to be. We keep attacking the to-do list. Yes, October has escaped our grasp. But we're damn close.

Damn close.

October's here

Who suddenly turned the thermostat down thirty degrees?  A few more hurdles to leap before opening. But it's imminent. Watch this space for details.

It's looking like October

After a lot of frustration, some exhilaration. It's looking like an October opening, but still to be determined when in October. Wednesday we shop for kitchen equipment. Tomorrow, before we go to the Jenny & Francois trade tasting, we make paint decisions. Dishes have been purchased. Can't wait to show you the amazing communal table. The two-tops look awesome as well. It's coming together.

Le Chateaubriand

A lot of activity

Lots of meetings this week. If we keep attacking tasks every day we will reach, and cross, the goal line, right? It is feeling a bit like American football. Just keep pushing. Get a first down. Push some more. A serious ground game. A lot of churning. Ridiculous push back. Short, crisp passes. No time for a hail Mary yet. The job our friend Randy is doing with the tables is astounding. The countertop delivered today. Lights, fans will hit next week. In two, three weeks time, it will feel like a dream being realized.

if it was easy...

...it wouldn't be worth doing. But how many obstacles do we need to overcome to get this damn thing open? I want to see A LOT OF PROGRESS this week!

Insomnia

There is both too much, and too little, on my mind. Juggling many things at once is, of course, the nature of what we're doing. But what should be simple isn't, and what should be hard is, well, often hard.  Vision, sure, but execution.

The city should make it easier for new businesses to open -- especially these days.

The Big Push

The Big Push is on. We have much to do over the next weeks to get everything in place and, yes, finally, open. The process has taken far longer than we thought. Before we could pull permits for the core work, we had to apply for, and wait to get, the proper Certificate of Occupancy. I now have a new understanding of the word glacial. At last, we are officially classified as an eating & drinking establishment, and are making swift progress in making Thirstbar materialize as such. We're working with our chef and the food menu is starting to come together.

Le Baratin