Olallie Update (VI): Denial

The last month has been a turbulent one. I don't really know where to begin.

Maybe I'll start off with some good news. For one, my upcoming restaurant Olallie, this blog, and I were all featured in Tuesday's edition of  the Tablehopper! For those of you who don't know, Tablehopper™ is both an entertaining website and a free weekly email newsletter about the San Francisco dining scene written by Marcia Gagliardi. I'm very excited to have been included. I actually got to meet the vivacious Marcia on Monday at a kick off event at Coi for a fun new nationwide email aimed at the food-obsessed called Tuttifoodie - imagine Daily Candy meets Saveur Magazine. Coi's chef Daniel Patterson lead all the participants (including 2 other favorite food  bloggers) through a cooking demo of various aromatic herbs and spices, tinctures and essential oils. It was sort of like a scratch n'sniff version of his cookbook, Aroma.

The same day, my restaurant and I got a mention in the November edition of Zagat Survey's monthly email newsletter, which is another insider's guide to the dining scene of the San Francisco Bay Area (and other major cities in the US) sent to paying subscribers. Equally exciting!

The theme of this post, though, is denial. What is it I'm denying? Believe me, you have no idea how painful this is for me to write. I received some troubling news about Olallie this past month. You may recall that I wrote last month that it takes much longer to build out a non-restaurant space than it does to redesign an existing restaurant. And it costs more. Well, a few weeks ago, I learned *surprise* it's going to take twice as long and cost twice as much as I originally anticipated.

So, what is my current timeline? When will this little restaurant finally open its doors? A month ago, N and I sat down with our new architect (who we're thrilled beyond words to be working with) and sketched out a probable timeline. 2 months to design, 2 months to get the building permits, and 4-6 months to build. 6 months to build my little restaurant? 6 months?? How is that possible??? I'm still in shock. Can you tell?

In other words, it's now looking like Olallie will open some time next summer. As in 2007.

Even as I write those words, I still am shaking my head in disbelief. Like someone who has just learned he has a horrid disease, I cannot believe it. I cannot accept it. I knew that delays and financial woes are common, but, I don't know, I naively thought that it won't happen to me. I'll be different. I'll get lucky.

In a way, though, I am extremely lucky, the luckiest man on earth. And incredibly grateful. How often in a lifetime do any of us get an opportunity to try to fulfill our dreams? These challenges are making me that much more determined to turn this stupid, crazy dream of mine into a reality. I will do whatever it takes for however long it takes to open Olallie's doors.

I only have one life to live (as far as I know), so why not give it my best shot?

Read previous Wild Ride/Olallie Updates: Prequel, Intro, Parts I, II, III, IV, V

Food|and Drink|Restaurants|Opening Restaurant|San Francisco

Comments

[Anni]

Dream Big, Baby. . . Keep believing and don't let the little distractions get in the way.

I will plan to celebrate my birthday at "Olallie" next summer. It's a big one, I'll be 39 (again) LOL!

Tootles,
Anni :-)

[David]

All I can say is you'd better be open by next June, or there's gonna be trouble...I'm gonna kick some contractor ass if it isn't.

[Nopisto]

Nobody sain that this was going to be easy, and it hasn't started yet.

But taking it possitively you can still come to Spain once more before opening the restaurant.

Good luck Brett.

[haddock]

While not pleased, I'm not surprised. Hang in there, soon you'll look back to the easy days of construction.

[barbara]

Good things take time. Wine, cheese, restaurants.

[Juan-Luis Sanchez]

Hey Brett,
Keep up the good work, D and I will be anxiously anticipating every update. My own plans have gone through their own ups and downs, so I have the vaguest idea of how this must be consuming all your time and attention as you navigate through things. All the best, Juan-Luis

[anita]

Brett, we feel your pain. Our new kitchen is going to take 10-12 weeks (and that's just a kitchen, not a whole restaurant...) for permitting and constructions, and it's costing roughly twice as much as we'd budgeted, too. I think it's just the way of the construction world, alas. But keep the faith: You have a vision and we can't wait to taste it. (How's that for a mixed metaphor?)

We'll look forward to celebrating summer at Olallie. What better time to launch a restaurant with an emphasis on seasonal, local foods? -- you should tell people you planned it that way. :D

[Tea]

Oh, Brett. Condolences, condolences. That sucks.

But know that we are waiting to come pounding down your door, whenever that door is ready to open (though you might really want to try to make it happen before David's trip, because nothing is scarier than a chocolatier with a chip on his shoulder).

Dreams never come easy (or cheap, it appears). But they are worth it in the end. Hang in there. Be tough like the blackberries--which pretty much refuse to die.

We're rooting for you!

[Sean]

I'm with Anita. What could be better than a Spanish summer menu to launch with?

[shuna fish lydon]

I think the time will fly. I do. there is so much to do between now and then. Better to know the timeline than not. Restaurants never get built in time. But the good ones are well worth the wait!

We stand behind and with you 100%

(Selfishly, I hope to see more of you and N. before the "baby" arrives!)

[Brett]

Anni, I'd love to be able to share such a momentous occasion with you. Thanks for your encouragement.

David, I'll let the contractors know! June's my deadline (although someone else I know is expecting May for reasons similar to yours).

Nopisto, you do tempt me! You know I have a weakness for Spain! I have a feeling, though, that I won't have any money left over.

Haddock, "the easy days of construction." Thanks for the reality check - you're so right!

Barbara, words of wisdom from the one of the wisest people I know. I have to remember to be patient.

Thanks, Juan-Luis. I'm positive you know exactly what I'm going through. The content may vary, but it's a process we're all familiar with, isn't it.

Anita, thanks for the positive reminder. I was actually a little worried about opening a seasonal restaurant in the middle of the winter. Summer will allow my cooking to shine. Why, of course I planned to open during the summer all along! (Did that sound convincing? I'll keep practicing). By the way, your comment was number 1,000 on my blog!

Tea, my wild blackberry loving sister. Yes, I will be tough like the blackberry. It can grow anywhere and is armed with menacing thorns. Got that, Mr. Contractor Man?

Sean, yes, you are so right. Hopefully our SF summers will cooperate like they did this year and bring us more sun and less fog.

Shuna, I agree. Definitely better to know the timeline (and the costs) well ahead of time. The honesty and matter-of-factness of my new architect is so refreshing. Thanks also for your support. And yes, you will see more of N and I. Guaranteed!

[Steven]

Hi Brett,

I used to be a landscape architect but changed career and now training to be a chef because of my passion for food and cooking. Like you, I dream to run my own little place someday, with the same philosophy as yours, homestyle and honest cooking using good seasonal produce. Your website has been a real inspiration and wealth of information for someone like me. I wish you all the best with your new venture and look forward to further news.