Welcome to FTC!
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awesome of you to drop in. To be sure, no one understands the costs of operation and value of high quality ingredients like the people on this forum I hope. I’m all for places that charge high prices without the trap of over reliance on luxury ingredients and it’s clear many in the food community love the meal (I’m looking forward to trying it one day when we can scrape up the money for the din and a babysitter)
I’m just hoping the regular populace of LA gets it too and supports - because they might not see the full value proposition on the surface compared to the other places here that hit the 300$ level/more with pairings required.
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welcome and of course.
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Welcome to FTC, Sarah! And yes, please feel free to use my photos.
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I hope they get it too! This is Daniel fucking Patterson! And the dining experience is absolutely different from all the fine dining restaurants I’ve been to. I’m gonna un-modestly toot my own horn but I believe we’re revolutionizing the front of house experience for fine dining. I’m chaotic good, though my staff might just think I’m chaotic chaotic as they try to navigate around me. I love creating a vibe in the dining room where I can make new friends and help other people make new friends. I want this shit to be fun af and super fucking fancy at the same time. I hate going to a museum-style restaurant where I have to stfu and speak in a whisper bc “ooooh it’s fancy.”
Anyway, Daniel just left for the Coachella desert to pick up some Yerba for tomorrow’s service. He had to pick elderberries earlier today for our kombucha. Fine dining is hard.
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Thank you!!!
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One of my favorite alignments lolol… Oh, and keep curating that rockin’ playlist, Sarah!
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lol! Also, thank you for the pics and warm reception!
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What is your corkage fee? I love that you’re inviting everyone to hang like they’re in Mexico City or at a dear friends house. Is the kitchen open to pacing requests to make the meal longer (with perhaps a few bottles of wine)?
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I’m Egyptian so the idea of people being ushered out of anywhere is unheard of. We just keep people in our homes eating and drinking. As far ad pacing goes - as long as it’s within reason (like doesn’t cause the kitchen to stay until super late since most have been there since noon or earlier). But I last week I had to get the last people out of the room at around 11:30th so I could close up and get home safely.
Corkage is $75 for the first two bottles and $150 for each bottle after that. It’s just so many glasses to clean! I’m told we have a really good wine program but I’m the furthest thing from a connoisseur. I could tell you if I’m drinking a Coke from a fountain or a bottle or a can but I have no idea what the difference is from a Chardonnay and a Riesling. I just know I like wine that tastes like a barn… but everyone has been freaking the fuck out of the wine accompaniments. I also like the dessert wine.
If you’re interested I can send you a wine list. Sarah@jacaranda.la
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Awww thank you!!!
For you and anyone else: Spotify
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Sorry guys if I’ve annoyingly hijacked this thread. Unfortunately for me I am chronically online, and even more unfortunate for Daniel, I’m absurdly transparent.
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I think your enthusiasm is awesome!
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Hi guys! I just wanted to let you all know that I discussed the feedback on this site regarding the mandatory drink minimum with my husband. We’ve decided to remove the minimum.
I guess this is the benefit of owning your own restaurant. You’re able to get feedback and make changes accordingly (within reason) without having to answer to investors.
I hope to see you all soon!
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Welcome to the site. Can’t wait to visit soon!
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FWIW I really appreciate your insight and contributions in this thread, and as a person who is not really into fine dining for several reasons (honestly it’s probably like a 40/60 philosophical/financial split) it makes me really want to come in when I have an occasion. Thanks for sharing all this!
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welcome to FTC! wait are you the same Sarah as Ultragrrrl???
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She is
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