Hey, you. Long time no see. What’s up?
[You: blank stare]
Hehe. Guess it has been a while, hasn’t it?
It's me. Brett. You know, that guy who’s really into Spain and Spanish food. The sardine guy.
[Glance at watch]
Not ringing any bells? Oh, this’ll help: Remember reading about that guy who missed his flight for a slice of New York’s finest pizza? That was me!
[Look down uncomfortably, shuffle feet]
Surely you remember The Name Game, when I asked my readers to help me name my restaurant.
Yeah, that was me! Nice to see you again too.
What? Have you already forgotten? Contigo!
Thanks. I’m pretty pleased with it too.
Sorry I haven't written or posted in a while. The whole restaurant thing has been kicking my ass. My to-do list grows longer every day. But it's all good, it's all exciting. Keeps me out of trouble.
Construction? It’s going all right. A few bumps in the road, but overall can’t complain. Thanks for asking.
What’s that? When? When what?
[Me: I smile politely, glance at my watch, shuffle my feet, pretend like I didn’t hear you]
Oh, all right. You’ve been so patient with me. If anyone deserves the news, it’s you.
First, you gotta promise me one thing: don’t hold me to it. I don’t want to jinx it.
Okay, good. One more thing. Can I ask a teensy little favor? Until Contigo 's doors actually open, please send positive thoughts my way, shout out a word or two of encouragement every so often. I'm so excited by the whole process and feel so unbelievably fortunate to be fulfilling my dreams, but every so often it feels overwhelming. Thanks.
Here goes, then. The answer to the question I'm asked daily: when will Contigo open?
I know, that is soon, isn't it? Just 3 short months away.
There are so many stories I have to tell you. So many choices I've had to make. New photos to share. It's all incredibly exciting (and daunting). Thank you so much for continuing to check in on me and my blog and the progress of my restaurant. It means a lot to me.
I promise to reward your persistence and patience with more frequent, albeit briefer posts in the aim of presenting you with a behind-the-scenes taste of what it's like to open a restaurant. Or at least what it's like to open Contigo.