Tuesday, April 30, 2013

Last Words

I don't really know where to start. I guess the best place is to convey my deep sense of gratitude to my friends and family. I really appreciate all of your support through the lean first couple years and the busy last couple. I wouldn't have been able to be creative and do something that I truly love without all of your support through kind words, patience, and frankly, patronage.

I know that a lot of people think that the bar is stuffy, pretentious, or the spearhead of gentrification in a neighborhood that I love, but for me it was at its heart just a neighborhood bar. I tried (with varying degrees of success) to create a place that I would feel comfortable coming into after a day working in the yard or taking a date out on a Friday night. It has been a privilege to build something and share it with all of you. I can't express how much it has meant to me that so many people have shared so much of their lives with us – from the parents who had a sitter and grabbed a quick snack and a cocktail to the young man who proposed to his girlfriend out front. It has been fantastic that the bar was the local spot for everyone from the barbers next door to professors at UWT and Puget Sound.

I'm not going to get into details about what happened Monday morning other than to say that they terminated my position, after which I told them that it would be a good idea to dissolve our business relationship. The majority of my equity in the bar was in a handshake agreement which they told me they had no intention of honoring. When I asked them to buy out the equity that is in writing, they offered a small amount in return for me signing a non-disclosure agreement. I declined the offer, they threatened with having my reputation in the community destroyed, and at that point I promptly left.

I don't know what is going to happen to the bar, but it can't and won't be the same because the owners don't share my values. I would be shocked if they continued to work with local farmers and vendors or if they sourced ingredients based on quality and not profit margin. Who knows, maybe it will end up fantastic, but it definitely won't be the same.

My new project Hilltop Kitchen is still in the works with a friend and different business partner. It should be open in about a month or so. We are very excited to see all of you and to get the chance to serve you food and drinks again. You can follow our progress or get in touch through all of the usual social media.

Thank you so much to Katy for being awesome. Thank you so much to Corey, Cynthia, Jena, and everyone else who works or has worked at the bar. It has truly been an honor to work with all of you. You are my surrogate family and are the kindest, funniest, most generous and creative group of people I could have ever asked for. Thank you.

Sunday, April 7, 2013

Wednesday, March 20, 2013

4 year anniversary

O boy, it has been a while since I've posted anything on here. Funny how a year can get away from you...

Here we are on the verge of 1022's 4th anniversary. The last 4 years have been a fun, challenging, enriching experience that I value very deeply. I have been lucky enough to meet many amazing people, and even luckier to become friends with a few of you. I deeply grateful for everyone who's come out and supported us whether it's a quiet Sunday afternoon or a circus-like Saturday night. We are privileged that we get to do this – have fun and make drinks and food for our community. Hopefully, we can continue for years to come.

We have a few changes slowly happening this year. As many of you have seen, we're expanding the kitchen into the back space that we've been leasing for sometime. This expansion is a natural part outgrowth as it was once (old Tacoma people remember) a coffee shop at one point. This expansion is going to allow us to develop our food program in exciting ways, but first and foremost it is going to allow us to do what we do a little more expeditiously. 1022 was never built to do what we do, so we have some natural bottlenecks that most people have been gracious and patient about. Expanding should relieve that stress and help us make you food and drinks faster. Eventually (soon?), it will also allow us to pick up a few more seats. We are very excited about this.

The growth and expansion is also going to come with something of a facelift. We've commissioned the immensely talented Maria Jost to make a series of art pieces about our most commonly used botanicals which we'll install this weekend. For more details on that, check out the FB events page.

Finally, the bar's cocktail program is going to focus a little more around whiskey, gin, brandy, and sherry. We'll continue to stock mezcal, cachacas, rums, etc., but they won't be quite as extensive or have the same menu presence. We're also rolling over most of the menu, so a lot of the old drinks won't be coming back (some of the highly specialized ingredients are gone forever.) Come check out our new menu at the anniversary party onMarch 29th. I'll try to keep more up to date on here with events that we're putting on. In the meantime, check the FB or twitter for what we're currently up to.