The 30th of January is our "target" date to open the Rabbit. As for the kitchen, I am waiting on one more piece of equipment, a french rings range and possibly 4 more burners, depending on what's available. Currently we have a 48inch broiler which is huge and unneccesary.
Once those two pieces are in, we will finish the pipe, get the fire prevention installed and install the refrigerators. Hopfully all of this will happen in the next week and a half!
To do this week:
Contact all purveyors (Baldor, SidWainer, Lafrieda, Westcon, Dairyland, Wild Edibles, Gotham, Down East Seafood, and Seacrest Linens, c.o. Tom.)
Find range and install all.
Finish the tentative opening menu.
Budget for kitchen staff for first couple of weeks (friends and family).
The space is comming along well, I would post pictures, but not until after we've oppened for business. Bloggers would have them as soon as they were posted. All I can say is the bottom bar is almost complete, and the floor should be layed by the weekend.
In my free time I will be looking through books and more books to see if theres anything new I'd like to try, though most of everything on the menu will be classic recipes that we have done before. As for the flow of service, it will be interesting, because I have opened restaurants before, but not of this size or potential. Currently the idea is to run or "flow" as we did at Luxembourg, except I have not decided wether or not the desserts will come off gardemanger or their own seperate place.
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