Well readers it finally happened. I finally opened a restaurant after 2 years of career changing, mind bending, relationship destroying, life altering activities that took me from Olean NY to Hells Kitchen to Soho, to Alma, to Baltimore and finally to Calle’s Cucina in the Heart of Charles Village.
So much has occurred recently that I have to say it would take several days to write in detail about it all.
I am now the owner/chef of Calle’s Cucina at 2431-2433 St. Paul St. Baltimore Maryland.
From the time I took possession to opening took 60 days, quite quick actually in the world of restaurant openings.
Cleaning, painting, remodeling, equipment purchases, furniture purchases, staff recruitment and hiring, menu development, HAACP plan writing, vendor research and selection, to creating the first dishes.
Calle’s Cucina is about 2000 square feet located on the first floor of two adjoining townhouses. We are BYOB and have an art gallery. We serve lunch, dinner and Sunday brunch.Check out our website for all the details.
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So much to talk about but so little time. Below is a chronology of the past two months. I will now be updating this blog frequently. Thanks for following this adventure of a lifetime.
Let me start with a chronology of the past 2 months.
October 9, 2011. Sign lease for my restaurant in Baltimore. Two empty rooms painted hideous colors.
October 15, 2011. Take possession and begin cleaning and renovations.
October 20, 2011. Meet Deon Brown who has since become my right hand.
October 24, 2011. Paint exterior.
October 27, 2011. Initial health department inspection.
October 28, 2011. Begin remedying health department identified issues.
November 1, 2011. Begin painting interior.
November 7, 2011. Begin floor cleaning.
November 9, 2011. Begin researching kitchen equipment and food vendors.
November 13, 2011. Begin purchase of kitchen equipment and furniture.
November 14, 2011. Apply for Fire Prevention Permit.
November 15, 2011. Rent U-Haul and begin picking up equipment and furniture.
November 16, 2011. Fire Prevention Permit obtained.
November 17, 2011. HAACP Plan approved.
November 18, 2011. Health department final approval. Begin work on menu and HAACP plan.
November 19, 2011. Fire Department initial inspection. Begin remedying FD issues.
November 22, 2011. Obtain Food License.
November 24, 2011. Initial Building Inspector inspection.
Thanksgiving.
November 26, 2011. Begin remedy of Building Inspector issues.
November 27, 2011. Purchase of dishes, silverware, pots, pans and smallwares.
November 28, 2011. Obtain Building Permit for removal of 23 recessed lights which pose fire hazard.
November 30, 2011. Obtain Building Permit for replacement of stairway. Begin interviewing vendors.
December 1, 2011. Begin interviews for servers and kitchen staff.
December 8, 2011. Receive approval for lighting modifications.
December 9, 2011. Complete 30 inch deep concrete footer and reassembly of steps.
December 10, 2011. Purchase sound system for dining room and make meatballs for freezing.
So, I have been very busy in a very good way for the past two months.
The Building Inspector should, higher power willing, give final approval tomorrow or Wednesday and we should be open by Wednesday or Thursday.
WE OPENED TODAY. 12/14/11
Chefs, Baltimore
You and Mary are hardy souls and I wish you well. I also wish we could fill your tables with my three children and 12 grandchildren who I know would love your menu.
I know George Panebianco, Esq. would also enjoy selections from your menu. He is an excellent chef and would no doubt offer to prepare his stuffed shells and stuffed green and red peppers. I don’t think he is ready to make the huge plunge into the sea of culinary competition as you and Mary have done.
Thanks Joe: I am making some amazing food down here.
Carl, A great way to “walk in your shoes” without getting them dirty. A lot in a little time, you’ve really made this far more on the inside than it appears from the outside. Totally commendable. You made it into what appears to be a wonderful open kitchen within a formal atmosphere. Nicely pulled together, I am sure your food and positive attitude, combined with your buildout, will land you a place on the Food Network sooner than later… and then, be ready for an explosion! Mazel Tov.
Thanks Dennis. Consider your table is set!