The Farmhouse Group’s Guild Commissary has been up and running for more than a month. Tomorrow, the ultimate fruit of master butcher Frank Pace and chef Tom Deckman’s labors will be unveiled with the official opening of Guild Fine Meats at 111 St. Paul Street.
Today, the staff at the new butcher shop and deli is getting used to the space with a soft opening.
But sorry, meat lovers, you’ll have to wait until tomorrow for a look at the good stuff. The butcher case is papered over.
Co-owner Jed Davis says that a full menu of sandwiches and salads will be available within a few days, with the majority rolling out tomorrow.
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I’m only 31 years old, but I can remember, distinctly, a time in my life when I did not carry a telephone in my pocket, let alone a computer with voicemail, and the only way I could read a document, such as a menu, was to pick it up and read it.
Somehow, I managed to enjoy my life. I never found myself in a state of shut-down freaking out because I couldn’t pre-plan my plans. If I wanted to check out a new restaurant in town, I listened a bit to the buzz, and then I went and checked it out.
I get that we live in the world of ‘everything I want at my fingertips 24/7.’ Heck, these folks are even constructing a website that will, I’m sure, provide all of that instant information we all feel so entitled to. Maybe back down from the website critique until they, I dunno, actually open with their full menu.
I’m a chef, and I can attest to the nightmares born of posting a menu online that turns out to head in a different direction once things get rolling. I know you can change it, but the people who read it have read it, and they’ll be upset when they can’t get ‘that thing’ they read on the website three weeks ago that you scrapped two weeks ago. I’m not saying not to post an advance of your menu prior to open. I’m just saying there are a number of very good reasons not to. Just my experience.
I guess what I’m saying is that reading your comments made me feel like you’ve missed the point here. Heck dude, they’re house curing bacon. That alone is a religious undertaking. These guys are gonna craft you amazing food. They’re not going to tap some buttons on the replicator. Put down your tricorder, and enjoy the crux of the experience: an OLD-TIME deli in the midst of a world of technology overload and rectangular logs of ‘honey roasted chicken’ at Shaw’s….
In my humble opinion.