EatsPlace gets a lot of questions, understandably. And we hope most of them are addressed in the FAQs. Some just keep popping up and I’m happy to explore them with you in more detail.
“When are you opening?” I want to open as much as you do. As much as the chefs in residence do. As much as their fans do. Even more. We’re tied up with the final opening details. The wait makes me feel:
^^ dismayed outlets ^^
Like when my brand new dress arrived in the mail, packaged in a lovely gift box, with a rip in it.
^^ if only customer service mice could fix my dress like in Cinderella^^
Kind of invokes a certain Alanis Morissette song. The situational irony of building a restaurant but not being allowed to open aside, EatsPlace doors open in a week or so depending on coordination with all the District agencies.
It feels great to be done with construction. There’s not much I’ll miss about that. But I do love looking at tile. Pretty pretty tiles.
^^ Bye bye smash all broken ^^
But slow food takes time to do right. We’re doing it right.
Sometimes people ask for my food POV because EatsPlace will be so eclectic based on what guest chefs are cooking up, and I make all kinds of food through Baba’s Cooking School. So here’s some food POV…
Sometimes sauce next to hash can be pandering. The sauce, who spends so much time trying to prove itself to the sambals and the salas, forgets itself with the hash, who accuses the sauce of not respecting it as a dish, using fancy plating the hash doesn’t understand as it is piled to the side.
Oh yes, there will be vegetarian dishes!!!