Dear Feastlings,
I rode my bike through campus on Sunday, and there were a few straggling graduates taking last-minute photos with parents and siblings in tow, but ultimately, you could feel the vacuum forming as the students cleared out their dorm rooms and the faculty submitted their grades before the wheels came up on the departing planes, and people were on their way elsewhere from the Old Pueblo. Road construction is still rampant, but one can flit among the blinking barricades with a newfound ease, and our spirits have yet to be broken by those stretches of weeks in which even the nighttime low temperature hovers in the 80s.
There’s still a week or two of charm just now, when we step outside to birdsong and the last of the cool breezes the spring has to offer. What it means for restaurant folk is somewhere between a reprieve- the Venn diagram of tolerable temperatures and tolerable traffic- and the beginning of nailbiting season. Will we be busy enough to keep the whole crew on tonight? Will we bring in more in sales than we spend on overhead? Did we squirrel away enough cash to make up for the usual summer shortcomings? The answer to all of the above: we hope so.
We’ll be doing our best this summer to make dining out both enjoyable and affordable- with the June menu, we’ll be bringing back lunch deals that afford you the opportunity to get more of a bargain when you treat yourself to a glass of wine or a dessert, and Happy Hour will make its return for the first time since the pandemic.
We’ll have summer wine deals as well, from Memorial Day to Labor day.
Can’t wait until next Monday? We’ve got a tasting of barbecue- and grill-friendly wines this Saturday, May 23rd, with discounts from the very first bottle.
As for other plans, we finally head back out to GAP ministries with your donations and ours to feed a couple hundred more people suffering from food insecurity. Between slowing donations and one last push of springtime catering jobs, we’ve lagged behind, and this Saturday we’ll be back at it.
There’s more in the works, of course. The June menu will begin on the 2nd, and we’ll open up the American Wine Society’s June 10th tasting to those of you who might be interested once we’ve got their hard and fast RSVP number next week. And we’ll keep you apprised of other summer events as well, but if I mention them all here, I’ll become overwhelmed at the thought of my to-do list, so it’ll come out little by little, just like our menus. To those of you already far away, please know you’re missed, and to those of you still here, you’re missed as well, and we hope to see you soon.
Love,
the people who work at Feast