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Apple is better than mesquite!
Alright. That happened!
It felt painfully familiar to close down on March 16 for a “two week pause” but this time it was exactly that. A few twists and turns, a few changes to the plan, a few unexpected delays but at 5 PM on April 1 we were open for business again. A brand spankin new walk-in cooler, a replaced foundation section, new walls, new ceiling, new door and the kitchen is back in full swing. I can’t possibly say enough good things about the group of men assembled to pull this one off. From excavation to foundation to mechanicals to construction and a last minute call to the only electrician I’ve ever used…a dream team and a complete project. On time. Had to be! April 2 we had a full house for Scott Sharrard’s return show and then a busy Easter weekend. I’d be negligent to only mention the men involved. The women here performed miracles as well getting this barn prepped, cleaned, inventoried, accounted, organized. Every detail. Every day. I don’t take it for granted. It feels great to have that project behind us, to be open again, and to be looking forward to a bustling spring and summer schedule of events. We have weddings, retirements, showers, graduation catering, concerts…you name it. Oh yeah, there’s this 50th Anniversary thing for this restaurant to start pulling together for May.
50 years. I remember the night this place opened. Seems like yesterday. We’ve got some plans for celebration that we’ll get posted soon. Looking forward to hearing some of your Cock ‘n Bull stories too!
We’re officially into Brisket Season! We get our briskets fresh from our friends at Kilcoyne Farms up in Hudson Falls. Super people. Great beef! It’s smoked 18-20 hours on applewood procured from Smiths Orchard. It’s real good. I get a special kick serving it to our favorite Texans! Mesquite can’t hold a flame to apple for smoking. There. I said it!
