A start.

Most people, whether or not asked, will provide you with an opinion on most matters, especially as it relates to someone other than themselves. I enjoy the feedback from my customers, be it helpful (I need to get purse hooks below the bar), dubious (I should install a salad bar), or illucid (I should stay open 7 days a week, and do lunch service).

Thankfully, despite the apparently numerous ways I could make the Tavern more suitable to the specific wants and desires of an individual, most of the people who have popped in for a bite and a brew have enjoyed it. Clean plates and empty glasses don't lie. Actually, empty glasses are prone to hyperbole, but that's not really lying as much as exaggeration. Butter knives- now they are the real hucksters.

It seems that our big days are thurs-sat, from about 6:30 on. I'm not sure what happens in Occidental after 9:30, but it's completely barren. There aren't even crickets chirping after 9:30. In fact, I was just talking to a cricket today, who informed me that even the amoebas are dead silent after 9:30. Don't people know that I'm still pouring? My open sign bathes the Tavern in a blueish glow, beckoning locals to come and have a frosty pint, and watch whatever happens to be on ESPN at 9:30 or so. Usually it's some made-up sport like porpoise swallowing, or soccer.

I've found the problem with the mega-breweries. They put all of their money into bottle and can technology, and into advertising that technology, and make up for the cost of doing so by replacing beer ingredients (barley, hops, yeast, water) with adjuncts (corn, rice, pure distilled evil, sugar). Metal bottles in shiny blue, can tops which are designed to pour smoother... none of the research seems to be going to the "make this beer less crappy" R&D department. Get rid of the talking frogs, the stupid can and bottle modifications, the party cruises, the gigantic sponsorships, the slogan wars, and what's left? Fake beer.

At the Tavern, I serve real beer, and vow only to serve real beer. Real beer is crafted, not manufactured. Real beer is made with real ingredients, not cost-cutting adjuncts. Real beer is for real people. And robots. Robots HATE fake beer. Except for that robot that came with the original Nintendo. They drank Milwaukee's Best, which was probably the real reason for their downfall.

We grand-open on the 4th of July at 11:00am. Live blues and great pub-grub.

And real beer.

And robots.

Ok, not robots.

But real beer.

Friday number 1

It has been quite a few days - so much so, that I've been negligent in updating the blog. I've been getting home after 1:00am and leaving early, until today. Sometimes, you have to get a few hours of sleep.

We've been getting about 4-5 tables a night, and some bar traffic - everyone seems to be leaving full and happy, which is why we're here. I need more traffic to continue to be here, and this weekend will certainly be telling. With the Farmers' market, and the foot traffic, I think it's going to be a great night.

Unfortunately, an experienced line cook who was in for a bit had other obligations, and had to cancel the job, leaving Nikki short handed.

It's interestingly nepotistic - all of the chefs rotate among the local kitchens, and everyone knows everyone. Last night, Nikki's (and now my) friend Tish pinch hitted for a while for a couple beers and a meal. That's the environment- everyone helps everyone else.

I drove down to Brian's place in Santa Rosa yesterday morning to pick up a much-coveted keg of Death and Taxes, which is a black lager akin to schwarzbiers I've enjoyed. Brian is a local operation with a small space who turns out some incredible brew. I encourage all locals to seek out pubs carrying Moonlight Brewing. In addition, Peter from Stumptown, a brewpub in Guerneville (gern-ville) hooked me up with what has become my number one selling handle so far, Rat Bastard. Rat is a great beer with a lot of hop on the nose, but not overwhelmingly so- it's a study on balance. Peter didn't provide me with a handle (ahem!) so I've made one for that draft.

One staff member, Bailey, is an exceptional barista. I've learned a lot about pulling a proper espresso from her. Unfortunately, the tavern crowd doesn't order a great deal of espressos, cappuccinos, and the like. I'd really like to see more use on that front.

Attending to the business of the business is time consuming. Paying the bills, computing the payroll, programing the POS, making deposits, keeping up on the regulatory agencies... it's nearly a full time job.

Mir's out east at a wedding, this weekend, so we'll see how a super-small crew handles the Friday rush that I'm expecting.

Pictures soon, I gotta get in the ring for round 5

Opening Morning.

It's been a while, because the week leading up to opening day is quite a long haul. I've gotten a collective good night's sleep spread out over seven days, so I should be ready to go.

Looking out my window, it's a rainy day - I like rainy days. Today should be slow enough to deal with any issues coming my way.

The cheese is sliced, the burgers are hand formed, the potatoes are cut for fries, the bottles of beer are chilly...

...and my kegs haven't arrived. I've made a special opening bottle list with some interesting beers.

It looks like this:

Sierra Nevada Pale Ale – Sierra Nevada Brewing Company, Chico, CA, 5.6% abv 12oz bottle

This classic pale ale is a perfect balance of cascade hops and malt character................................ 3.50

Sam Adams Summer Ale – Boston Beer Company, Boston, MA 5.3% abv 12oz bottle

Summer in a bottle. A wheat ale from the brewers that helped start the microbrew revolution..... 3.50

Sudwerk Hefe Weizen – Sudwerk Privatbrauerei Hubsch, Davis, CA, ~5% abv 12oz bottle

A Bavarian-style wheat beer, refreshing and with some spiciness.................................................. 3.50

Abita Purple Haze – Abita Brewing Company, Covington, LA, 4.75% abv 12oz bottle

Abita Brewing uses Raspberries make this fruit wheat beer a summer favorite............................ 3.75

Seadog Blueberry – Shipyard Brewing Company, Topsham, ME 4.64% abv 12oz bottle

Wild maine blueberries give this fruit wheat beer refreshing fruitiness without overpowering

the delicate, crisp finish.................................................................................................................. 3.75

Lagunitas IPA – Lagunitas Brewing Company, Petaluma, CA, 5.7% abv 12oz bottle

Well balanced hop character make this India pale ale an excellent example of the style.............. 3.50

Oaked Arrogant Bastard – Stone Brewing Company, Escondido, CA, 7.2% abv 12oz bottle

An American strong ale, this is Stone's Arrogant Bastard, made better by aging on oak chips..... 7.00

St. Peter's Cream Stout – St. Peter's, Bungay, England, 6.5% abv 500ml (~17oz) bottle

Fuggles and Challenger hops plus a blend of four local barley malts create an aromatic, strong,

dark cream stout with a satisfying bittersweet aftertaste................................................................ 8.50

Maui Coconut Porter – Maui Brewing Company, Maui, HI, 5.7% abv 12oz bottle

Chocolaty with a touch of coconut. Superb.................................................................................... 6.00

Starobrno Lager – Starobrno Brewery, Brno, Czech Republic, 5.0% abv 12oz bottle

This authentic bohemian pilsener has the crisp, somewhat grassy character which comes from

the very soft brewing water used in the Czech Republic............................................................... 3.50

Hofbräu München – Taatliches Hofbräuhaus München, Munich, Germany, 4.9% abv 12oz bottle

This pale German lager is what a refreshing lager beer all about. Smooth, light, and crisp

without sacrificing flavor................................................................................................................ 4.50

Ace Apple Cider – California Cider Company, Sebastopol, CA, 5% abv 12oz bottle

Made locally from local apples. This cider has nice apple flavor, a touch tart............................... 4.50

Ace Pear Cider – California Cider Company, Sebastopol, CA, 5% abv 12oz bottle

Sweeter than the apple counterpart, refreshing............................................................................... 4.50

Green Flash Barleywine – Green Flash Brewing Company, Vista, CA , 10% abv, 22oz bottle

An excellent American barleywine, dominated by malt character with great hop aroma.............. 12.00

Duvel – Brouwerij Moortgat, Breendonk-Puurs, Belgium, 8.5% abv 12oz bottle

Best in class Belgian strong ale. Dry, fragrant, masterful. Enjoy with respect for its potency....... 7.00

St. Louis Kriek – Brouwerij Vanhonsebrouck, Ingelmunster, Belgium, 4.5% abv 12.7oz bottle

A cherry fruit lambic. Balanced cherry with some tartness; champagne-like................................. 5.00

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My wine list looks like this:

Wine. You may think that grapes are just for making grape beer, but it turns out that some people like drinking wine too. Generous ¼ bottle by-the-glass house wine pours. We love the following CA wines:

Smoking Loon Cabernet Sauvignon, California

Our house Cab. Plum and cherry flavors carry over nicely to the palate, where the flavors

are intense and well proportioned....................................................................................... 7.50gl/18.00

Smoking Loon Pinot Noir, California

Our house Pinot. Fruit forward and wonderfully drinkable, the 'Loon pinot pairs nicely

with just about everything................................................................................................... 7.50gl/18.00

Smoking Loon Chardonnay, California

Our house Chard. Fresh, pleasing aromas of bright fruit, balanced acidity, and light

vanilla oak notes.................................................................................................................. 7.50gl/18.00

Toasted Head Cabernet, Dunnigan Hills, California

2008 Gold Medal – San Diego Int'l Wine Competition. Excellent all the way and around, the

bold, ripe-fruited Toasted Head Cabernet delivers plenty of fine flavors; long and satisfying...... 28.00

Frei Bros. Redwood Creek Cabernet, California

Mild on the palate, the cozy Redwood Creek Cabernet delivers pleasing red fruit flavors that

simply slide onto the palate; try with burgers.................................................................................. 15.00

Gnarly Head Old Vine Zinfindel '06, Lodi, California

The rich Gnarly Head Zinfandel brings you right into the beautiful land of old vine zin vine...... 25.00

Red Truck Pinot Noir '06, California

Quite good all around; ripe and lively; a great wine with fish, salads, and chicken....................... 25.00

Cycles Gladiator Pinot Noir, California

This is pure Pinot Noir with a hint of spiciness on the nose. Wild berry and vanilla notes............ 28.00

Toad Hollow Chardonnay, California

Crisp, tart, lively; a bright and complex chard which pairs particularly well with fish and chips.. 28.00

Trinity Oaks Chardonnay '06, California

Fine ripeness and impressive balance; finishes easily..................................................................... 15.00

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The formatting will probably look odd, tonight or tomorrow I'll post a menu the way it is meant to be seen.

A good post tonight, but for now...

I have to go to work.

Coming Soon!

As opening day approaches, the mood begins to grow more and more anxious, and a bit apprehensive. Luckily, moments of ecstatic elation punctuate the worry, keeping us level-headed as can be expected. Staffing nearly complete, Chef Nikki, who I'll go into great detail about at some point soon, has been a valuable resource in many areas beyond the kitchen, and is, in some ways, the keystone of our operation. It's our vision, but her paintbrush, and our collective reputation.

Had a good pretzel lately? It's not easy to find a real Philly soft pretzel in this neck of the woods. I'm not sure why woods are described as heaving necks, but I can assure you that the woods' necks in this area are Pretzel-Free. This is an unfortunate predicament, because a certain dish I've conjured up involve drunken Bavarians, which invariably run around Germany eating sausages accompanied by soft pretzels. In the states, Pennsylvania is the conduit to all things German and Pretzel-y, hence, my need to source the twisty, malty, salty wonders from 3000 miles away.

We shall open on the 4th of July, the celebration of Occidental's freedom to enjoy a beer, a sausage, and a pretzel at their local pub.

All chook up.

You know you're in business when your name and title are emblazoned upon a small rectangle of paper.

Yesterday, Mir printed out the first batch of business cards, and they look perf. Double-sided, vertical; they're grabby. And not in the way that Old Man McCloskey is grabby. They're good-grabby.

We've hired a chook. Chook is a word I've invented to describe a chef which I can't afford to pay enough (yet), and is therefore a cook (but really a chef). Her name is... not telling, because we're finalizing the business today. The business involves signing, notarizing, shaking hands, playing golf, payoffs, the mob, and those clicky-ball things that executives keep on their mahogany desk. After the business is in hand, I shall properly post her chook-ography on here, your humble narrator's digital dwelling. What I can say is that she's talented and funny.

In addition, I've finally attached splunker. splunker is a potato-press. It's a gadget that attaches to the wall so you can drop in a potato and instantly turn it into proper fries, or chips if you're from some wierd place like Europe or Hollywood, or if you're eating fried fish, which always transforms fries into chips. Who has ever eaten Fish 'n' Fries? Nobody, that's who.

Rad to the max

On rare occasion, words fail me. It's not an innate inadequacy of the English language- it's actually quite a nice language, once you come to terms with it. The failure is mine. There are moments which unravel the very fabric of what we; the consumers, expect of a night out at a restaurant.

It's a well known maxim that any restaurant with any permutation of:

Golden
Star
Dragon
Happy
Panda

is a Chinese restaurant, 38% of which are buffets.

As the rubber from my wife's 2002 Saturn's tires spun hungrily down Bohemian Highway to our Ameri-Asian respite, we considered the kung-pao, the egg-foo, the sweet-and-sour, and the requisite green Jell-O, that cake that looks like it will taste good, but inevitably disappoints, and a chicken dish named after a famous war hero.

One of the forgoing monikers, which I shall not mention lest I unwittingly insult the humble proprietor, reflected in our winshield, heralding our arrival like a brassy gong.

Upon entry, we learned that our preconceived notions were for naught. Enough neon to placate a Debbie Gibson meets Tiffany trapper keeper hummed a constant drone, and we realized that this was no Chinese buffet. There would be no Moo-shi, no Hunan, no Hoisin, no fortune cookies. This was a diner, from 1985. Every wall was mirrored, every switchplate was mirrored. Every booth separated by expanses of faux flowers, but not the convincing silk kind- the mold-injected plastic flower-esque kind.

The food was unremarkable, as diner food from the 80's should be.

Restaurants are culinary time capsules. It is important to continually create, lest you end up a vestige of a time which, in a culinary sense, is best left forgotten.