Anyone who has opened a restaurant or bar knows how long those first days are. People who haven't do too. But it doesn't really hit you until you're in the midst of it, cooking and plating and shaking drinks and checking orders and getting feedback and dealing with staff coming and leaving and quitting and paying and paying more and praying that someday it'll all pay itself back. That's where I'm at now. I need to sleep, but here are a picture of the food from tonight, on our fifth or sixth test run, and a glimpse of the menu. It's coming along.