When we re-did the menu a couple of weeks ago, the main change was adding meatloaf and crispy pork belly to our roast meats and making the soft bun sandwiches more of a build your own methodology. What was happening was that customers were…

I am proud of The Flying Banzini. Still, I try to be humble in this blog. Today, not so much. Today, full on happy arrogance. I often write about all sorts of things other than our food. Yesterday, I had such a good day…

Closing in on the end of a year that will forever reign as one of the most remarkable and tumultuous of my life. I cannot image another year with so many life changing events, opening The Flying Banzini being a big, formative event. The…

Yesterday was among our slowest days since opening. But, I am really happy about the day. Even though it was slow, it exceeded our slowest day by about $400 in sales. Considering it was a Sunday and the weather gurus were predicting freezing rain,…

I have been absent for a couple of days moving to my new home. Like owning a restaurant isn’t enough stress… Remembering back to my radio days as a copywriter, there is an annual cycle of advertising. New Year, spring, summer, fall, Christmas, and…

We, finally, has our inaugural Chef’s Table last night. This will take place most weeks and will feature Facebook and Twitter followers invited to join me for a free meal. It will vary week to week but it’s a chance for me to get…

Here is the Christmas music playlist. For now. It will change…   Sixteen Tons B.B. King Swing Low Sweet Chariot B.B. King God Rest Ye Merry Gentlemen / We Three Kings (with Sarah McLachlan) Barenaked Ladies Nuttin’ for Christmas Barry Gordon Rudolph the Red-Nosed…

Chef Nico’s (pictured above) first major menu revision will go up in the morning. Ask nicely and you can probably get them today… I can smell the Crispy Pork Belly in the oven…

Chef Nico’s first first overhaul of the menu will be in place on Monday morning. I am most excited about three things — changes to the way we do roast beef. It will be more seasoned, juicy, and delicious. And, the addition of meatloaf…

Our current wine selection is two whites – Pinot Grigio and Chenin Blanc – and two reds – Grenache and Valpolicella. The Pinot Grigio sells and the Valpolicella sells. The Chenin Blanc and the Grenache do not. This is not a pricing issue as…