It’s been keeping me away for the past few months. It’s surprising how occupying a filthy, old gutted building can be. Well, not that I’ve spent too much time in there in actuality. It’s freezing!
In my head, I’m there nearly all the time. You see, this May I plan to open, or I should say, re-open the Lostine Tavern. It’s a beloved old place, but really it needed an overhaul and an upgrade from floor to ceiling.
Truth be told, I haven’t even let myself think too much about the food. Perhaps that’s also why I’ve been so quiet. Buried in numbers and bottom lines and projections, my brain has not taken too much delight in food at all. Just ask my family. There’s been little whimsy at the table. As they say around here, “Just get ‘er done.”
Good news is, I’m emerging from the depths of restaurant financials to a brighter, livelier place. I can start to envision the room where people will gather and eat. I can hear the heavy hum of conversations. I can almost smell the food…
But I’m not totally there yet. Because I’m scared, you see. Having a tavern feels like the biggest thing I’ve taken on to date. It’s public and personal all at the same time.
Still, I’m excited to think out loud here at Rural Eating. To bounce ideas off of you. Try recipes. Experiment. Have fun.
Are you in?