Originally posted in Dec 2011
When a chef or restaurateur hasn’t been tweeting/blogging and on Face Book it’s mostly likely because they are in the shits with a new project.
How do I know? Because I’ve been pretty silent myself on social media in the past few weeks that have all led up to this one.
This morning, after a sleepless night- I to took a moment to stand back and look at Tavernita and the busy staff in the kitchen and throughout the restaurant getting ready for tonight’s first practice dinner.
After months of delayed openings, inspections, and issues- I realized that none of those things I stressed about mattered because now the doors to Tavernita are finally ready to open. No matter how many times we ran into minor set backs- one thing remained constant- the amazing team we’ve assembled.
I am so proud to work with these people and I can’t wait to share my food. And while the first few weeks of opening are going to be chaotic as hell- I can’t wait to lose sleep over this dream that’s now a reality.