Wow, summer is already here..... in spirit at least.  We're still chugging along with negotiations but nothing concrete to report yet.  We have a meeting on Monday and hopefully we'll get some good news.  Other aspects of the restaurant are coming along though.  There's so much to think about it can seem overwhelming at times.  We have been trying to focus on one little thing at a time and see where that takes us.  For example, we talked about color palettes the other day and looked at paint samples to get an idea of what we like for each distinct area of the restaurant (Bar, Dining Room, Men's and Women's Rooms).  This got us thinking and talking more about the "feeling" we want to evoke from each separate area and how to tie in all of the other elements (tables, chairs, lighting, decor, plates, glasses etc...).  That's where things can spiral out of control because really everything is connected in some way and it's easy to go off on a tangent and lose focus.  One thing at a time.  Also, in somewhat related news... we have a baby coming in the next month!!!!  Pretty crazy.  Jenny is feeling great though, and although the rain has been depressing it has kept it cooler which isn't such a terrible thing for someone who is 8 months pregnant.  Until next time......

Cheers,

Nemo and Jenny

Ups and Downs

It looks as though we've run into our first real stumbling block since we began planning the restaurant.  Without going into too much detail I'll just say that it has to do with the restaurant space that we've been looking at and some legal issues surrounding it.  Not that it's a deal-breaker by any means, but it is the first "downer" that we've had in what has otherwise been a very positive experience.  Hopefully everything will be sorted out by our lawyer in the next week or so and we'll get back on track.  Until then, there's still a lot to plan and think about so we're just going  to stay positive and move on.  When we have some more info we'll let you know.

Cheers 

Sample Menu

This is just a sample.  The final menu will, of course, be different but this is the idea.  Also, the font, format etc. is yet to be determined.  We just wanted to get your mouths watering!

 

 

Simple Green Salad

Soft Herbs, Red Wine Vinaigrette

~ 7 ~

 

Chantenay Carrot Soup

Rabbit Confit, Chive Oil

~ 9 ~

 

Grilled Atlantic Mackerel

Celeriac Remoulade, Horseradish Cream

~ 11 ~

 

Chicken & Duck Liver Mousse

Interesting Accompaniments, Raisin English Muffin

~ 10 ~

 

Shared Plates

Broiled Welsh Rarebit

Flank Steak, Cippolini, Brioche

~ 18 ~

 

Steamed Vineyard Littlenecks

Fava Beans, Country Toast, Rouille

~ 18 ~

 

Just a Taste

 

Jar of Pickled Garden Vegetables

~ 4 ~

Savory Bacon & Herb Granola

~ 3 ~

Spiced Pork Cracklin’

~ 4 ~

 

 Public House Supper for 2 – 6 People

Slow Roasted Saddle of Lamb Ratatouille, Fresh Cranberry Beans, Herbed Bread Salad Lemon Aioli ~ 26 per Person ~

 

Duet of Vermont Pork

Turnips & Greens, Grilled Leeks, Mustard Oil

~ 25 ~

 

French Style Gnocchi

Glazed Baby Vegetables, Parmesan Broth

~ 19 ~

 

Pan Roasted Black Sea Bass

Rock Shrimp, Tomato Confit, Citrus-Coriander Essence

~ 23 ~

 

Crispy Yoghurt-Marinated Quail

Peach & Country Ham Salad, Black Pepper Gastrique

~ 22 ~

Synopsis & Bios

Cook & Brown Public House is a modern, New England inspired version of a European Gastropub.  This translates to a restaurant with food that is rustic in nature yet refined in technique, and service that is casual and friendly while still maintaining a high level of professionalism and polish.  Cook and Brown will seat 50-55 people including the bar, which will act more as a dining counter for single diners or those guests who wish for a more casual dining experience.  The restaurant will be open for lunch (Monday-Friday) and dinner (Monday-Saturday).   This will satisfy all aspects of the needs of the target demographic for Cook & Brown, which consists mainly of professionals and families from the greater Providence area and specifically the East Side. The food will be New England/American country fare with a European influence and precise technique.  The focus will be on using local, sustainable food from small New England farms and purveyors.  The name Cook & Brown is an homage to the last names of one of the proprietors grandparents.  The design aesthetic is classic, simple and bright with an emphasis on comfort.  As a full service restaurant Cook & Brown will have a full bar with a wine and beverage program that reflects the same sensibilities of the food and service.  The wine, beer and liquor served will be an accompaniment to the menu and overall guest experience.  The overall atmosphere will be one of hominess and comfort in which each guest, upon exiting the restaurant, will feel as though they have just been to a dinner party in the home of a dear friend.

 

Nemo Bolin - Proprietor/Chef

As proprietor and head chef, Nemo Bolin brings 15 years of restaurant experience to Cook & Brown.  He began his career at L’Etoile restaurant on Martha’s Vineyard, a French inspired fine dining establishment inside of a Relais and Chateau property.  It was there, in his formative restaurant years, that he developed a love for the business and began honing his skills as a cook.  After graduating from Union College with a B.A. in English Literature he realized his true passion was cooking and he subsequently enrolled in culinary school in Boston, MA.  Since that time he has worked in some of the most highly regarded restaurants in Boston (No. 9 Park, Craigie St. Bistrot) and San Francisco (Rubicon, Chez Papa Resto).

 

 

 

Jennifer Bolin – Proprietor/Business Manager

Jennifer has worked in the administrative field for over 10 years and has an intricate knowledge of the inner workings of a small business.  She has an impeccable eye for detail and organization, which she has used time and again to streamline the businesses she has worked for.  It is this keen business sense, along with her natural people skills, which makes her perfect for balancing the day-to-day operations of a restaurant.  She cites her experiences traveling throughout the world and experiencing hospitality in other countries as a major influence in her life.  From her travels she has gained a keen understanding of what makes a guest feel welcome and taken care of in a dining experience.  As business manager she will work in conjunction with the front and back of the house to make sure each guest has a seamless experience all the while keeping an eye on the bottom line.

Ready for Negotiations

We are honing in on one space in particular at this point.  The way things are looking, we will probably be beginning negotiations next week.  We really want to take our time to be sure we don't overlook any pertinent steps.  That being said, our baby is due on July 17th so it would be nice to find a space before then.  Wish us luck!