Godfrey, the man, the myth, the legend. Little did he know, that on a blustery November 28th he would be faced with a challenge of epic proportions; that of choosing our very first customer selected special. He narrowly wrenched glory from the jaws of utter humiliation and created something majestic, The Godfrey.
This is a fitting grilled cheese to have been selected. It may not be massive, but it is a monster on the palate. It has Creamy Cambozola, Salty Prosciutto and Crisp Apples all surrounded by Purple Walnut Bread. It makes sense, because those who know him say Godfrey is a little sweet, and just a little salty too.
This beauty also inspired us to change the way the special works. From now on, the person who gets to choose the next special, gets his namesake for free whenever he visits. Just another reason to make sure you’re the last one to order the special.
We finally ran out of our first special today. It happened just at the beginning of the lunch rush. I think there were a few people hoping to get the honour of being the first person to choose our special, because it sold fast right as it was closing out. In the end, it could only be one man, Godfrey, who would be immortalized through cheese and bread.
As for the special itself, The Asiago Fresco and Prosciutto had a great run of it. It was our best seller after The Classic. So the next special will be in tough to match it. The real question though is, can Godfrey’s choice live up to the already high standards of our great customers. I think it will, as we seem to have something interesting in store.
We’re hoping to have it ready for tomorrow, but I will of course keep everyone posted on the progress.
So I got a little too excited on Saturday about the possibility of running out of our first special and completely forgot to count a block of cheese. So when I said we had 14 portions left on Saturday, we really had something like 30 or 40.
Well the weekend was nicely busy and we pushed through the Asiago and Prosciutto well. So today we’re starting the day with 11 total Asiago/Prosciutto sandwiches. I’m pretty sure that means we will have our first customer select special before we’ve finished our first complete week of business. I’m really excited to see how it goes. It will just be interesting if we run out right in the middle of the lunch rush.
I’ll be tweeting the status of the special throughout the day if you want to try to time your purchase of it so you can choose the next one.
So it seems like the days just keep getting crazier. We seem to be lined up out the door from 11:45am until 2pm every day. I keep increasing our bread orders and we keep running out. It’s only 6pm and we’re already completely out of our French bread. That’s 25 loaves in under 12 hours and we’re meant to be open until 2am tonight. Luckily we have a bunch of caraway rye, golden honeyed flax, and Brioche left, so maybe we’ll make it.
I’ve been meaning to take a lot more pics of the food and our lines, especially over lunch. I just haven’t had a chance to catch my breath yet, but posts will start to become a lot more frequent as we iron things out.
So after a few weeks of renovations, testing, hiring and lots of running around we are finally set to open tomorrow. We’ll be open at 7am, which for all normal humans is not a legitimate time, but I guess even people who are awake at that hour deserve the opportunity to eat some delicious grilled cheese.
But back to the point at hand, please come by to check us out tomorrow. And for all of you that signed up for the launch party, don’t worry, it will be happening soon enough.
Today feels like such an unproductive day when compared to the end of last week and the beginning of this week.
It seems like we’re into a bit of a waiting game with the last pieces of the puzzle. Just a few more signage pieces to go up, a few blemishes inside to be cleaned up, and the all-important grills have yet to show up.
Luckily I have it on good authority that they are on a fast ride from the west coast as we speak. These things look pretty cool, I hope they grill half as good as they look like they should. So in a couple of days we should be in pretty good shape to start pumping out the grilled cheese goodness.
Thank you all for waiting so patiently. I promise we won’t disappoint.
Another 7am start with more renovation work going on. We’re definitely behind our original schedule, but I think that’s to be expected. At least we’re not all that behind, with just a little here and there that needs to be done. The major work is more on the exterior, as we still need our signage put up, but that should be done by the end of the weekend.
It’s looking like in-store testing will be able to begin on Monday or Tuesday. So while we may not be open, if you come by you may be able to sample some tasty treats ;)