Hello everyone, after a couple weeks of pouring our blood, sweat and tears into this place, we are almost there!! We have left all the serious jobs to the professionals after we sanded, painted, stripped floors, etc. Our menu is also just about finished with some unbelievably exciting items. After i tried Juan´s (our executive chef) ceviche, i had my eyes closed for the first mouthfull and genuinely thought i was gonna open them and be sitting on a beach in my old hometown. I am incredibly excited to share this food and these cocktails with all of you....
We are looking at a soft opening las week of february and Grand Opening the first weekend of March. My birthday is on March 3 and there would be no better present than finally opening the restaurant. I will keep you posted on our going ons and feel free to drop me a line with any questions or comments.
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