delays and change orders...the name of the game

Well, change orders are SO Spring, but since they played such an integral role, I feel compelled to mention them even in the Summer. This season is shaping up to be crazy-making for a myriad of reasons that - I assume - are all to be expected when trying to open your first restaurant.

We were basically on track until about a month ago when I thought "holy crap, shouldn't someone be calling PG&E to line up the electrical service upgrade?" It came on the heels of me having done the same for gas service upgrade. I coordinated with contractors - who

had their fingers squarely up noses - and determined I needed to start the ball rolling. Many questions later, I thought "why the hell am I running this?", and passed it to them. Long story short, PG&E actually came out today to assess field conditions, throw their weight around, and lay down new fees. Good times. Bad news is that their antiquated hierarchy means many more weeks of sitting on our heels until we get power in the building. Getting power means firing up equipment, and getting our act together for the many final inspections nee

ded before we serve food. So, egg on my face for saying early July (2009) was when we'd open. Looking like sometime late August. Burn.

In the meantime, here are a couple photos of recent action. Enjoy.

No turning back now

I planted quite a stake in the ground late this morning in Alviso. As previous photos prove, it's no surprise to anyone that something pretty big is afoot at 5202 N First Street in Alviso. Today, however, I put up my "coming soon" sign. The cat's out of the bag on LWT. It's an exciting and nerve wracking step -- even in light of so many more tangible things we've done on site.

OK, so....check...that's done. In other construction & planning news, there's lots going on. All framing, sheet rocking, plumbing, electrical is complete. Kitchen & bathroom paneling going up soon, flooring prep getting underway, stucco soon, walk-in box & hood being installed very soon. Yikes. Pictures for you very soon. "I had Lunch with Tony, and I can't stop thinking about it." :)

In time for next Sunday...

...we found quite an easter egg at the job site. Behind the admittedly GHETTO old stucco facade, the contractors unearthed the original sign from my grandpa's old bar "Tony's" circa early 1940's. It's art deco (I think) font, and painted directly on the planks that used to be the exterior of the building. It was a very interesting day on the job, as everyone was amazed to find it, much less in such good shape. The building has been run by at least 3 others since my grandpa gave up the bar. Pretty wild that the sign was hiding under there the whole time. My dad has an aerial photo from the "Tony's" days that shows the building - with few others surrounding it - and the front sign is visible. The tentative plan is to extract each plank on Monday, then piece the sign together & eventually display it in the new restaurant patio. With this photo, the old aerial photo, and a little description. Pretty exciting!

it's a job site now

Apologies to any blog followers for a dry spell of posts during a really important time. Construction is underway, for shizzle, and it's exciting to see progress. Here are photos of:

*The evolution of the storefront. Today they're going to attack all the old stucco facade to get things ready for its new coat.

*The bathroom remodel. This was taken at least a week ago, and already the bathroom looks nothing like this. The concrete is filled in, the walls separating men/women are up, and door frames are in. I'll get more up here soon.

*The hood which was recently delivered. I have to admit it was scary to see this hulking thing unloaded from the truck and plopped into the dining room. Makes things seem a lot more real, and it's sort of inspiring/taunting me to cook good things.

So that's what's going on. No beef to speak of from any inspectors yet, but time will tell.

Progress

Hi team. Chili recipes & Starbucks encounters are entertaining enough, but now time for an update regarding tangible progress. (TOO) Many months have been leading up to what transpired over the course of the last week. Last Thursday we were granted a building permit (a process that was promised in 2 to 3 weeks, but actually took 3 months). Earlier this week, I FINALLY entered into a construction contract with my contractor. Not quite as painful as birthing the business plan, but it ranked for sure. This morning at 9 am we signed a scary number of papers with the loan officer from the bank, and then scurried around town looking for a notary. Weird. Simultaneously, two nice gentlemen - Luis & Omar - began demolishing the bathrooms at the building. Construction is underway, people. The contractor owes me a construction schedule tomorrow, and they're optimistic to get the job done in 8 to 10 weeks. We all know how that goes. I'm conservatively anticipating a July 1 opening. I'm guessing we'll meet somewhere in the middle. So I'm very happy to share this progress, and keep you updated on where we go from here. Enjoy these not so enjoyable photos of the building before Luis & Omar started throwing down this morning.

Chili

I dreamed up a chili recipe on Friday the 13th. It started with a base of rendered bacon fat, red onion and ground beef, and included a variety of spices, black beans, brown sugar, ketchup and tomato paste. It was a little too sweet for my taste, but otherwise I impressed myself. I had the last bit for lunch today, and these 4 or 5 days later it's even better than before. The flavors really came together well, and I'm happy with the final product. I've decided to include chili on the LWT menu...you know...assuming we ever open.

to whet your appetite...

...and maybe remind myself that this slow, painful & expensive process may actually come to fruition. Here's a smattering of dishes that will likely make it to the menu at LWT.

Beef & Muenster Press
Succulent, shredded beef short ribs, stacked with muenster cheese & melted into sliced sourdough

Roasted Pork Panini
Tender loin of pork with apple chutney, imported swiss, and caramelized onions on focaccia

Exotic Chicken Salad

The best chicken salad, with hints of curry, apples & veggies, served with spring mix on country bread

Provencal Veggie

Roasted red peppers, garlic-seasoned tomatoes and goat cheese on country bread

Asian Chicken Salad
Grilled, citrus-marinated chicken breast on a bed of mixed greens, candied walnuts, and crispy wontons with house-made sesame-ginger vinaigrette