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Saturday, November 24, 2007

Comments

Jack

There's also an excellent restaurant in Chicago named Spring, too.

kudzu

Tibidabo and Corcavado are great in their native tongue but hard to roll around ours and I feel that's always a negative. Besos de Sal might have someone wondering, "Who's Sal?" Analog is inspired (and something I really appreciate). Open Hearth is -- well, warm and inviting, but maybe too literal, not quite enough poetry in it. Good luck!

shauna

oh Brett, it's open Hearth, all the way. There's certainly poetry in it! (We all have different ears.) open is your word. Hearth is homey, and it conveys that your food will be like really great home-cooked food, instead of haute cuisine. (hearth in NY is one of my favorite restaurants for that reason.) And it sounds like heart.

Analog is too technical. No.

You know already.

Tracy

Mark, my co-owner of the bookstore thinks you should name the restaurant "That Spanish Restaurant Across The Street From Cover To Cover." You'll get used to him.

art

Sounds like you've got plenty of positive distractions to keep your mind off of the negative.

On to the new suggestions...

analog would be suitable for a techno restaurant. Then you'd be back to those old school Richie Hawtin http://www.ifilm.com/video/2756918 references. Ooh, that footage just gave me chills.

Like you, I too wanted to open a restaurant called Hearth and was dishearthened to find out about the one in NY. Open Hearth really wants to be Hearth but can't.

Lovage is a really good one. I would keep that one on the front burner. Images of love obviously. Unctious sounding like fudge. It's also 2 syllables. I like two syllable names a lot.

The others are too wordy and contrived. Besos de Sal will come off as Sal's kisses.

I'm glad I popped back to see if you returned.

Eddie

Tibidabo sounds an awful lot like Thibodeaux to my ear, though--which makes me think cajun not catalan.

Lovage is a good choice, but Salabret is the class of the game, that I've heard so far.

Jennifer Jeffrey

My sense is that this exercise is useful only to a point. Until your restaurant is open, and people can associate the name with the food they eat there and the experiences they have there, it is just letters and syllables floating in space.

Ultimately, you'll have to make the jump, go with your heart, and trust that the name will grow into the place, and the place will grow into the name. And they will.

Whether that name is Analog or Corcovado or Emerson (I'm still waving that flag), it won't truly feel like THE name until we're sitting at those tables, lifting sardines to our mouths with our forks, and enjoying every bite.

brett

I'm going to give more people a chance to weigh in. I'll post my next installment tomorrow.

Art, funny to hear I'm not the only one who considered hearth as a restaurant name. That word must've floated up into the collective unconsciousness a few years ago and seduced us all.

The connection of the Spanish word for salt and the name Sal hadn't occurred to me (sorry Towse).

Jennifer, yes, you're absolutely right. Eventually I'll have to take a leap. I've learned a cool lesson. The process of openly airing name ideas out in a public forum has been and continues to be helpful for me. It's keeping me from getting stuck in my head and allowing me to get closer to contacting my heart.

My experience has helped me understand why Aki and Alex started Ideas in Food to share their creative process. It's both a useful and appealing exercise. The act of writing and sharing the ideas is really helpful, more so than the polls. For this name game, though, the polls are a fun way to get more readers (you lurkers out there) to contribute.

Jeanne

O.K, since your kitchen has a radically open design, and your cooking is also about love, how about " Piece of My Hearth " : - )

Lisa D. Walker

I like Salabret. I do.

And I like Sardana, too.

Good luck!!

Diane

I like the top list (Persephone, Sardana, etc) MUCH more than the lower one. The lower (voting) list is just kind of meh...of this new batch only Lovage and Open Hearth ring my bell.

Analog is AWFUL...(shudder). Please no. It sounds techno, cold and doesn't at all say food.

Rachel

Agreed, upper list is better than anything below. Open Hearth is a nice idea, but feels awkward when you think "Honey, do you want to eat at Open Hearth tonight?"

june2

I love Analog Nectarine best. : )

Jack

Looking at the results, analog is dead. :)

Ben

I really like analog.

To me, analog sounds completely NON-technical. Which I think is the point.

Bonus points that your space used to be a computer store.

Silversara

Corcovado is my favourite of that series. Can't say I like analog at all, a bit too cold for me.

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