I’ve had an email conversation with Todd Steele, owner of Metrovino in the Pearl District. I thought some of you might find it interesting.
I am excited, change is always scary when you have something established. On the flip side it also enables us to make changes that maybe should have been made but for one reason or another we were not able or willing to make. A prime example is Sundays, it has been on the table for some-time but we decided to cancel Sunday night dinners and start offering Sunday brunch in the next few weeks. The guys are excited because they get a chance to do something we have not been doing and can put their own stamp on things. We are rounding out the menu this weekend, testing over the next week, and will start running once we feel confident the menu is solid. Probably three or so weeks from now. A formal announcement will be forthcoming once the menu is “set”.
We plan on having some fun with the menu, cocktails, etc. My earliest years were spent in the south, often times our morning meal was THE meal of the day. So I am excited to play around with brunch. Crispy poached eggs go well on so many things…
Metrovino Bar
Aside from that a lot of the other immediate changes are going to be subtle tweaks. I have hired a new floor manager, R.J. Hoode, to take over the day to day floor operations, and he has turned out to be great. At times I feel obsolete in my restaurant. Since quality has only improved now that someone has FOH house management as their sole focus, I am ok with being a little redundant. And so is my family since I get to see them more often than I have in many years.
We did make a rather large tweak to the Charcuterie board. As fantastic as the original board had become, it was also a bit of a challenge for diners to order and continue on with their meal. In the past single diners really had little choice if they ordered the board, for most, that was their meal… Now that we have broken it up into three components; Cured, Smoked, and Potted Rillettes it is a lot easier to order some Charcuterie as well as other menu items. The bar menu will be next up to get a revamp…
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