I haven’t said much about my restaurant since I first announced that I’m opening one. That was partly by design (it was still pretty early). But I wanted to keep it relatively quiet until it felt real—and it’s finally starting to feel very, very real. The new dining chairs arrived last week, the branding stuff (by design phenom
@nick.massarelli ) is in, I’ve got a kick-ass chef (more on that soon!), I found this old crumber I used back in the day, which felt like a sign.
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I also kept it vague because as much as I am excited about this whole thing, I’m also pretty scared! I kind of know what I’m doing, but I kind of don’t. I’m asking (begging?) friends, neighbors, friends of neighbors, neighbors of friends for any and all help they can provide. It’s already been so heartwarming to know that this city, this industry is so damn ready to help out some schmo like me.
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So while I still have so (sosososo) much to figure out, I wanted to tell you a little bit about what I do know about
@mishmishphilly : It’s going to be small, it’s going to be happy. The food will be simple and easy—I’m imagining lots of veggies, some light seafood dishes, some fried things here and there, and plenty of good wine. I’m imagining a simple dining room filled with candles and laughter. I’m hoping to continue
@nethernoord @noordphilly ’s legacy of friendly, intimate service, and I’m hoping to treat every night like a lil party. Mish Mish will be full of imperfections, of course. All restaurants are. That’s why we love them, right? They’re the most human businesses in the world.
