by Stephen D » Thu Apr 07, 2011 4:24 pm
I spoke with the Sous briefly and I can tell you this:
-The chef and sous are Wild Eggs transplants.
- The owner is insistant upon 'the best product.' It sounds like he is quite passionate about this.
- They will offer alcoholic selections, yet I think the space will allow for a '12 bottle bar.' It seems to be more of a craft-beer/ bloody mary/ mimosa kinda thing. Nothing wrong with that.
- It's a pretty little space (and I mean little.) I'm expecting them to see people 'waiting around the block.' Or better yet, if they play it right- one heckuva takeout business.
I'm looking forward to watching them do well!