I'm going to be posting a lot less frequently here, due to the fact that I'm now officially in the midst of OPENING A RESTAURANT.
Yes, it's official. I've posted fleetingly about this here because I didn't want to get too ahead of myself, but we closed on the purchase of the existing restaurant last Friday, the lease is in place, the brown paper is covering the windows, and I'm officially working full-time toward getting the place open early-to-mid-September.
I'm still going to be blogging...in fact, I may pick up the pace a bit, but not here. I've been using a different blog to document the buying-a-restaurant process for a while, and now I'm going to use it to document the opening-a-restaurant process. I plan on trying to write over there almost every day. It's a much more train-of-thought, journal-style blog, so it's a lot easier to crank out a quick post in a half hour.
So, given these circumstances, I would like to now take this opportunity to notify all of you that I probably won't be reviewing bacon, analyzing the difference between using half-n-half vs. heavy cream in homemade ice cream, or reviewing Julie & Julia any time soon (ok, I made up that last one--I am SO FREAKIN' SICK of hearing about that damn movie. Can it open already so people can stop prattling on endlessly about it? Damn!)
So. In conclusion. If you want to keep reading me, go run over to my burger blog and check me out over there. I'll still post here, but probably only a few times a month for a while. And mark your calendars to start counting down towards the opening of my burger, fries, and shakes joint in Evanston.
The concept? The short explanation I've been giving everyone is "Hot Dougs meets Five Guys". That works. We're going to be grinding our own beef fresh every day for burgers, cutting potatoes fresh throughout the day for fries, hand-dipping corn dogs and beer battering onion rings, and mixing up shakes and malts on the old fashioned spindle mixer. It's going to be low-key, non-chain-feeling, and inexpensive. We'll also do classic Chicago style dogs, Maxwell Street style Polish sausages, beer-simmered brats, and some fun toppings for the fries.
Anyway, thanks for reading, see you after the hiatus, and come find me over at the burger shop blog.
See you there!