Quote:
Originally Posted by baygo
So… open but perhaps we can think of it as Tavern 13 1/2ish. Tavern 27 required a staff of 10 to 12 to meet the expectations. We are operational with a staff of 2. Same chef but a much more relax approach to service. Kinda a counter service approach or just yell from across the room. We are not utilizing the back dinning rooms and it is first come first seated. The menu has changed a great deal however we still have the same commitment to quality.
We are now branding as a martini bar making our own Vodka and serving tapas style snacks and are very excited to find what we grow into.
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Maybe you could rebrand as the NH soup Nazi. You would surely get a lot of press with that name!
