Xiao Ye aka Dericious Soft Opening is over... I guess this means we're boner (hard) opening now. Thursday, we'll have the entire menu so def come thru! We are already doing a la carte 18 items, but starting thursday we'll have General Poke-her-face Prawns, Help You Poo Poo Greens, Shaved Ice, etc.
But... before all that, shout outs are in order. Its finally sunk in that we did it. This is just the start, we still need to go through the reviews, the official opening, etc. but it feels good. We've been doing 3 turns a night with a full house and things have gone well. I'm definitely happy with the squad we have and I hope you guys do too.
First off, brother #2, Emery... He's really the rock behind the operation. He watches the money, he reminds me that there are things called budgets, he deals with legal, he deals with purveyors, anything and everything besides recipes, press, and tomfoolery is Emery's department and I really couldn't have pulled this off without him. He killed it.
Pat!!!! Pat White, Grandaddy Dericious haha. There isn't much "reason" at Dericious, but when there is, its usually coming from Pat. He has slept at the restaurant the last 10 days, worked his ass off, and when things fall apart, he's always there with his chipper british accent haha. We love Pat and he's really made it a dope spot to work at. If you haven't met him, just look for the brother with a glass of red wine!
Shlomi!!! I love this guy. He's cooler than Zohan: silky smooths. Haha. In less than a week, Shlomi is cooking like a Taiwanese Grandma and nailed 80% of the menu. The last installment, we'll release Thursday. It's really dope to work with a Chef who truly wants to learn about Taiwanese food and brings an intensity to the kitchen. Shlomi always wants to hear the negative because he's always looking for a "perfect service". I like that attitude. Sometimes, its hard to find people who have that same goal, but when you find them, they're keepers! John + Coco = undefeated.
To Everyone at Baohaus! Thanks for holdin it down! I was there this morning filming Foodography for Cooking Channel but my bad I didn't see everyone. I've been MIA but Pork Fat is Forever.... yall already know. I had the buns for the first time in two weeks and the shit is still blue magic good.
To all the homies that came thru to support, I got mad love for you! We gonna keep it movin in 2010. Kickin' trash to the curb and puttin banners in the rafters. Thats how we do. Evan/Ning thanks for always pickin up the slack, designing the menus, photos, etc. Shouts to Baer, ur money is definitely green kid. Haha. I'ma make sure it come back thrice! Raf, watch for that hot trash. Uncle Jesse stayin fresh on the wall. Steve, school is for suckers. Serwer, stay reppin patrick all day erryday. Im not tryin to miss anyone but I know I did. Sparkz... u already on the wall twice!
Last but not least.... Hyun! Uncle Kim aka The Caddyshack Killa (peep his hat) aka Kimsigliary. He's the Tom Hagen of the family. He's Korean, so, naturally, he's limited, but we work around his "problems". We'll send him to Vegas when we go to war. Haha. Just playin! Yall know I stay in Koreatown in the winter! Real talk, its been dope workin with Hyun. We're pretty much opposites. He runs 5 minute miles, I eat 5 minute meals; he likes arcade fire, I like chinatown arcades; he has a receding hairline, i push mother fuckin wigs back. He's been handling our press, events, interviews, collaborations, tv projects, birds, etc. My money got heavy starch now.... Its a laundry mat trap.