What’s Up With MACHETE? Soon to open restaurent gives Open Letter Update
Hey all! We wanted to give you an update on how the MACHETE restaurant buildout is progressing.
We have been in the 600-C Battleground space (former Crafted: The Art of Street Food location between Preyer Brewing and Sage Mule) for a couple of weeks now, and are currently in the middle of the “structions”: de-struction, con-struction and in-struction. Luckily we don’t really have to do any major buildout, but we are laying down a nice, new kitchen floor and adding our own decor and style choices to the space, which we promise will be fun, vibrant and dynamic, and definitely not stuffy. Our goal is to serve modern, elevated food and drink in a laid back yet elegant atmosphere while remaining approachable and unpretentious.
We’re 95% of the way in bringing on our staff, and we’ve assembled what we believe is one of the best chef and hospitality teams ever seen. While experience is certainly important, passion, attention to detail and desire to learn are high on our list. As I always say, you can teach someone a new skill, but you can’t teach them to care.
We can’t wait to share our food, wine and cocktail menu with you. Our philosophy on wine is to have some classics that everyone will recognize, but to also feature a number of affordable, interesting, food-friendly wines that you likely won’t see anywhere else. We plan to do glass pours of most of our wines, as well as half pours for those who want to try a number of different wines.
As some of you know, Audrey — my mother and MACHETE supper club superhost — passed away suddenly and unexpectedly in October. In her honor, we will dub the front room “Audrey’s Cocktail Lounge,” and use it mainly for drink and small bite service, and also as a private dining space. We plan to have a drink named for her on our menu at all times, although the ingredients may change based on flavors and combinations she enjoyed.
A teaser of a few of our cocktails:
Audrey’s Little Helper
gin . basil tincture . dry vermouth . orange bitters
North Star Ordination
rye . maple . fig & berries bitters
black rum . plantation rum . hibiscus . aperol . lime . soda
While our food program will be mainly a la carte, we will remain true to our supper club roots and host a community event the last Sunday of each month. We will also offer a chefs’ tasting menu during the week so those of you who are more adventurous eaters can leave it up to the chefs to guide you through what they think is best right now, as well as introduce some “off menu” items they create on the fly.
Both of these programs will start a few months after opening as we want to focus on getting our kitchen legs in the new space before beginning those programs. We also plan to add late night dining on the weekends once it warms up a bit where we’ll feature a mix of fun after (or during) drinking food. Think ramen, empanadas, fried chicken sandwiches, bao, tacos, fried rice, and the list. Good munchie food that’s perfect for lining those tummies before bed!
So, the big question is “When are you opening?” We’re ready to go and we’d love to give you a specific date, but we still have a few inspections to get through and permits to obtain. We have passed our fire inspection and our building inspection should be sometime this week. After that it’s just getting sign-off from the health department and securing our ABC license and we should be good to go!
We estimate we’ll start some soft opening events for those who follow our newsletters in the next 3 – 6 weeks, so look for more info on that soon. Also, please tell your friends and friends of friends about MACHETE and ask them to sign up for our newsletter where we’ll share future info. We can’t do this without you, so thanks so much for your ongoing excitement and support!
Peace, love and full bellies,