OCCOM FOOLISHNESS Strikes again! New Restaurant opening soon

Schedule won't allow it.

To bad Tico... you could always develop a well timed sickness to help you out of any prior engagements :wink:

I got the first round if you can make it...

Whooboy. Busy!

Is the proposed site close to the first?

About 15 miles North North East in the Harbor City area of Port Washington. Unless it falls through; The Harbor City Bistro should be open before summer.

My grandparents used to live in Port Washington. Is the Colonial House still there?

The next ski weekend I take in Wisconsin will include a visit to your restaurant. All we need now is some snow.

I've only read a few pages of this thread, but I'm really impressed. It's difficult to open and run a restaurant, let alone two of them. I can't imagine doing it!

Congratulations on your success!

I'll look forward to it Sublime... if indeed it snows again. :wink: (I don't really know if the Colonial House is still there. I'll keep my eyes open.)

Thank you LoneHaranger and welcome to A2K!

Just in case, Bill, you need some support:

"More take-out foods, a penchant for premium, and a very healthy attitude are redefining what Americans eat."
What, When, and Where America Eats: A State-of-the-Industry Report

:wink:

Okay, it would appear that it's now official. It looks like we're going to have to postpone the grand opening of B&B's B&B another year.

The current tenant in the location of the new restaurant has now agreed to leave on April 2nd... so we should be open for business on May 1st. After much negotiation; the landlord (who's a hell of a nice guy and would be my friend regardless of whether or not this had worked out) has agreed to forgive damages and even send him away with some traveling cash (per me) in exchange for getting out in a peaceful, timely fashion. Essentially; my partner and I are absorbing most of dude's default and improvement expenses. Don't go to thinking I'm a nice guy or anything; the place was under-rented in the first place, so my additional contribution is well justified. Besides; I love a 3 party deal where all parties share in a deal that serves the best interest of us all.

The Harbor City Bistro & Wooster's Pub will be the new name. Wooster Harrison founded Port Washington back in 1935. If you're curious; you can read a brief history of it here. It will be going into a Queen Ann Style building called the Hoffman House built in 1895. It is #84003773 on the National Register of Historic Places. If you're curious, there's a very brief history at #12 here (be sure and check out the Court House at #9).

The building burned badly a few years ago and my landlord picked it up for a song, with the agreement that he'd restore it to it's former beauty. And restore it he did! The place is gorgeous in my opinion and virtually everything in is brand new... but done in a one hundred year old style. I'll post pics when I take some. The only thing left is the awnings and the new entryway, that he'll be re-creating to look like this:
(Click on image for larger view.)

The menu will be more of a true "Bistro" style, with everything from lighter fare to fine dining, though not as expensive as at our Cedarburg Property. We also plan to do an all-you-can-eat Fish buffet on Friday's, featuring half a dozen choices of entree's and an all-you-can-eat Saturday Prime Rib buffet which will also feature half a dozen different entree's and various goodies. This one also has a full bar that stretches across one of the twin Dining rooms, so we expect to do some business there as well. Bar prices will be average, but just high enough to keep the power drinkers and dregs out (so I don't have to :wink:).

It's going to be a ton of work to get started, but this place is in immaculate condition compared to what our Cedarburg property was, so at least we can anticipate less surprises. Now I'm really going to need Brooklyn's help!

Btw Sublime, "Buchel's" Colonial House is indeed still there... but rumor has it that it's recently changed hands. Also "Smith Brothers", the biggest restaurant in the area just sold out to Condo Developers, so the customers from both should be Jonesing for some of my partner's cooking by the time we open!

Good food here. Better than the stuff at Bill's restaurant

I'm trying to learn to cook at the moment.
Last night, I made a nice chicken chasseur.
The night before, haddock poached in milk.
No complaints so far.

Need any sous-chefs? I work cheap.

Exciting, Bill! Best of luck.

Love these historic buildings you guys are choosing.

That does look like a neat town, and, as much as I hate to admit it, I have to give Bill credit for what he has accomplished.

And for me to compliment a Republican AND a Cheesehead is a very difficult thing to do.

Might as well be talking in tongues, McTag. I don't cook.

If you're fluent in Mexico City-Spanish, we may have a spot for you. Regardless of your polyglot status; I encourage you to apply in person. :wink:

Thanks Soz. Mostly we're just getting lucky on the buildings. The owner of this second one sought us out after talking to my current landlord (who apparently likes to brag about us)(<-good thing, that) and having dinner in Cedarburg. Caught me off guard, and in all honesty; prematurely, but you have to strike while the iron is hot!

I know what a struggle that is for you, Gus... and my appreciation for your kind words is magnified accordingly. (One tiny correction though; I'm fiercely independent!)

Bill, well done! Boy are you doing very well! I am crap at geography, so how far away from each other are the two restaurants? Is your partner going to be able to cook at both? Surely not! Aren't you guys working flat out at the one you have already? Yes you definitely need more help. Can you entice Brooklyn away from Ohio now?

Hold your dominion.

About a 15 minute drive through the country. Roughly the same time/distance from Milwaukee since Port, although further North, is much closer to the I-43.
No need. Our Sou Chef's cooking is almost indistinguishable from my partner's and during his 2 month hiatus in Mexico, Chef trained 2 other cooks to deliver the same. My partner's genius in the kitchen is not limited to creation and impeccable consistency; but is amply demonstrated by his ability to teach others to repeat his actions. Since we are currently in the off-season, and our wonderful Sou returns Sunday; we currently have a plethora of talent in the back of the house. I've little doubt that Chef will have the new property's kitchen running smooth long before he's required back in Cedarburg to insure there is no let up in quality during the maniacal period that is Summer. We've been very fortunate to attract people who want to learn Chef's mastery of the craft every bit as much as they want to be paid for demonstrating it.
No, not really. Like Chef; I've been fortunate enough to hire a wonderful group of employees that follow my "one right way" philosophy whether I'm there or not (for the most part :wink:). Most of my girls have volunteered to help me train the new staff, first here and then taking shifts there to insure a smooth learning curve as much as possible. My biggest concern is finding enough raw aptitude to train into place before the Summer season hits. I do have a plethora of college kids who'll be returning for the excess shifts, but I do need to develop a new core group of professionals. This type of staffing in an ongoing event anyway; so the burden is more of an increase than a new dilemma.

Correction; my biggest concern is staffing for May 5th through the 9th; since I have no intention of canceling my trip to Chicago to meet you fine people.
I still can't afford her financially; but I'll do my best to convince her in May, anyway. :wink:

Heeheeeeee. Wow.

Gorgeous spot, love the new name.

Congratulations.

I have not heard the name Smith Brothers in over 15 years, Wow. You picked a great town for your new restaurant. Congratulations and hope everything works out there. Got anything planned for fish day or have they stopped doing that in my absence?

Fish days. I don't know what the hell that is, really, but everyone in the county seemed to get excited about it last year so I guess we'll have to come up with something.