Russ...

I have been remiss in posting, it may be a significant downfall of making these musings interesting and engaging. For that I apologize.

We have turned a corner at the space, and for now, we have been able to move forward at a good pace. We have framed the interior walls, the kitchen, dry storage, and the bar. We will finish up the dish room walls at the start of the week. We have had the good fortune of working with a carpenter, Dudley, who has served as a tutor and mentor through the process. He graciously humors Gavin and I, keeping an eye on our progress and work, making suggestions, giving advice, and genuinely just sharing his knowledge of all things structural and wood. It has been a wonderful learning process, I will forever be indebted. One of the most wonderful aspects of the process has been our involvement. We are responsible for each step, we know the reasons each board, hole, or screw went where they did. We have started pouring through our reclaimed wood, assessing its soundness, strength, and best use. We have chosen the bartop, thanks again Dudley, and have built a prototype table (okay that was actually Isaac Chadwick and Justin Forrest). We've debated the best way to sand and finish the lumber. And our fantastic neighbor, Ned Savoie has lent us a joiner that should put an end to the only table dilemma we faced.

At the start of October, we have a realistic date for opening, beautiful floors, a cool ceiling, and the bones for a fantastic restaurant. Our homes are crammed with equipment, furnishings, and miscellany. Our business cards, gift certificates, and t-shirts are printed and perfect.

I think we are in good spirits and have a pretty good idea of how this is going. The plumbing is almost complete, the electrician should be in this coming week, and after that sheetrock, mud, and tape. Then paint and the reclaimed wood. October 10th the new exterior doors. The banquet-- poplar, I think, will be built and installed about that same time. Gavin and his parents are building the large trestle table for the front window.  Jeremy LeClair is building a letterpress, for Buoy and ourselves to share. More on that later. It feels as though things are as they should be.

But the overall arc of this list of things we have done or are doing is pretty simple. We are ultimately using will, patience, and love to craft what will be our new home. We have been blessed by a community that supports us at each turn... Our neighbors, in the building and around Kittery, our friends, tradesmen, plumbers, our families, and all of the tremendously talented people who continue to lend their time and ideas. It is a pretty simple vision... good, honest food done impeccably well; beer, wine and cocktails to match.

A great deal of what we love is provenance. We like knowing the how, why and even when of what we do. Whether we are building a mint julep or a kitchen wall, the importance of that knowing is not diminished. This process of building the restaurant, of doing it with our hands, is an expression of that principle. It is a principle we intend on carrying on everyday in the restaurant. It feels like we are off to a good start.