Early Logo Draft for the Restaurant
Saturday was a particularly productive day for us, as aside from settling on a name finally we also found a stunning location. Although it won't be great for foot traffic it has far more space than we initially thought we'd get and has stunning views of the valley and, when clear, spectacular views of the Himalaya. Further we're getting all this space at a price that is about the same as if we'd rented about a third or even a fifth as much in some of the other locations that we had looked at. This has opened up opportunities to add some cool features that I'll be glad to talk about when things are a little more set in stone.
Now that the name and theme are better defined we will also be getting to work on a more concrete version of a menu. I have a general rough draft of one already penned up, but now we can start giving the plates names, and pricing things out. Our concentration will be doing pub style food really well, with much of my cooking having a bit of an american twist to it. So as far as I know we will be the only place in the city doing real wings (and we plan on having 6-8 different flavors), and we will have an array of different burgers as I've mentioned in previous posts. On top of this I plan on doing some American BBQ, authentic Tex-Mex and I'm sure we'll work to get some British offerings in there as well (though to be honest those will not be my recipes). Kathmandu also seems to attract an incredibly large number of vegetarians, and we'll be taking this into account as well, with many vegetarian selections despite my personal desire to add meat in some form to almost any dish.
Aside from the food, which is what I'm probably most excited about, we will be putting together a bar that will try and provide the same level of quality and selection that you find in the US or Britain. Our beer selection will have some limitations just due to laws and our geographic location, but that said we hope to have the best offering in this country as well as putting together by far the best cocktail bar in Kathmandu. Just like our food there will be certain ingredients and even glassware that we plan on sourcing from the US to make sure that we do things right. I plan on putting my experience as a bar tender at a very nice restaurant back in the US to work and aside from properly training staff, it gives us an opportunity to offer some really great looking and, more importantly, great tasting drinks that people are not all that familiar with here.
All of this doesn't come without its challenges, and we will be extremely busy in the coming months to put this all together. I have a little bit of concern that the trip I was planning to go to the US, which initially was primarily to see family and friends will now predominantly be a trip to get stuff for the restaurant and I'll be quite busy working on it even when I'm not in Kathmandu. Also I imagine that from the month preceding us opening and through the first 6 months or so I foresee roughly 14 hour crazy days followed by only slightly less crazy 12 hour days for the next year possibly. As a result it is altogether conceivable that this blog may suffer slightly as a result, if for no other reason than the content will be lacking its normal diverse experiences as I don't think I'll get out of the restaurant too often, let alone outside of Kathmandu. Still it will be all more than worth it as this is something I've wanted to do for some time, and it will add something that is not at all present in the current dining environment of this city.