Homemade Hummus

Yes, it’s official, it’s on the menu. It’s yummy. It’s authentic. It’s homemade. Tahini, chick peas, and two additional toppers (pine nut, and roasted tomato). We even made our own crispy dipping crackers / chips. It’s also vegan, and optional gluten free bread.


Expanded Menu?

Yup. We’re expanding out the menu. We just added a BLT and bananas and Nutella crepes. We have two more sandwiches in the works, a pasta expansion, more crepes, and a homemade hummus that we will be doing on items and by itself, and more. More drinks too. Mimosa’s and Mules are on the cusp of being ready. We heard ya. Cmon in and try the new items!


2 oz drinks?

Hi Midtown. Did you know that we have 2 oz liquor pours on all of our drinks? A “normal” pour is 1.25-1.50 oz. Ours is 33% more than most all of the bars out there. And we do local liquor, not bottom shelf or overdone name brands that are at bargain basement prices. You can go anywhere for that. What you get here is top quality, and heavy pours. And we do 9oz pours of our wine, not 6 oz. Cheers!

Oh and did you know we now have Mimosa’s? Don’t like champagne? Then have a Ciderosa. What the heck is that? It’s a Colorado Glider Cider with Orange juice. You’ve got to try it!

Small Plates

OK, let’s talk about this one. I heard someone say that they wanted “something more substantial” than a small plate. Ouch. First of all, we don’t want to scare anyone off. Small plates have been a thing for a bit. Our small plates are actually quite big. The Silli Pasta is something most people aren’t able to finish off in one sitting. Most people ask for to go boxes. I myself have to share, which I really like to do, as that’s what I think a small plate is really about, sharing with those you love.

Maybe it’s the Italian in me, but I am a food pusher. Here, try this. Have some of this. I like to have a bunch of items, and share with family or friends, or hey, even strangers. I was in the kitchen covering an hour while Sadie had to run an errand, and before one of our cooks came in. A couple stopped in from out of town visiting one of their Midtown friends, and stopped in. I wasn’t in the kitchen two minutes before they ordered a caprese salad, and a shareable charcuterie tray. I LOVE Italian cheeses, and these two dishes get to showcase a lot of them. Did you know that we have Piave? Its an great cheese from the Dolomites region, think WAY northeast, not even part of the boot. It’s in the mountains. Its a GREAT cheese, from cow’s milk. One of my wife’s favorite. A very different cheese from our Manchego, which is a Spanish sheep cheese. I brought out the tray and explained all of the meats and cheese we had, and presented the caprese salad, which is simple, fresh, and very awesome. Where was I going with this? Oh right. Sharing. So I was in the kitchen, just about to leave and decided I needed some Silli pasta for myself. I decided to share some with my two new friends. Two little bowls just to try it out. Pasta, pesto with asiago cream. They LOVED it!! They also told me that our caprese was spot on, and one thing they liked was that we didn’t try to overdo the tomatoes. Something that I hadn’t thought about, as I was always a thin sliced tomato guy. We only use Roma’s in our caprese. Doesn’t everyone? Anyway..

Sharing is what small plates are all about. Come in and share some plates with someone!

More menu items, and an order kiosk at Bruz.

Now that our launch is over a week old, we are looking to expand the menu. Small plates (which are actually pretty big if you’ve had the pesto pasta) will probably get the first addition, and maybe the dessert category (we are a dessert bar after all) just to name a couple. Launching additional menu items is a not a trivial decision for us. We need it to be yummy first of all, then we need to try it out with staff, and then we need to be prepared to be able to make them day in and day out. We are gearing up to be sure we have the ingredients available and in stock, the last thing we want to do is to offer new awesomeness, then have to pull it because we can’t get an ingredient later. Nothing pains me more than to have to pull a customer favorite. This happened at the bakery when our supplier couldn’t get ricotta for us. Cannoli’s were out for nearly a month! Long story short, we’re looking to expand the menu!

One of the cool things about good business neighbors is that we get to collaborate on making our mutual customers happy. One item was delivering or allowing food from Bonbons to Bruz. So far people have taken the pasta, the crostini’s, pastries and the charcuterie trays have all gone over to Bruz to be enjoyed with a Belgian. We totally encourage it. To make this easier, the owners of Bruz and Bonbons are working at getting our iPad system over there, so all you would need to do is click a button, pay, and we come with the food. Easy! Coming soon. We piloted the app on our side, and now just need to build out the network and the iPad installed at Bruz. We’re working it for you guys! Beer and Bonbons…yum.


Charcuterie Trays

Hey, we have a quick picture of our sharable charcuterie platter. This is 3 cheeses, and 3 meats platter. Proscuitto, Soppresata,and pepperoni or Spanish Chorizo. English Cheddar, Manchego, Parmesan, Asiago, and Brie. Cranberries, fried capers, fig jam, olives and more. We have a snack (1 cheese, 1 meat) and a personal size (2 cheese, 2 meat) as well. Someone grabbed one and headed over to Bruz for a Belgian beer today. No problem!

What we’ve learned from the first two days

Hi Midtown! Well, we’re off and running. I’d like to jot down a couple of things we’ve learned from serving you so far.

  • YOU WANT HOT SAUCE! Yup, we hear you loud and clear. We’re going to start down finding the BEST sauce, but we will have some soon.
  • You REALLY wanted breakfast. The breakfast crepes, and egg croissandwich were flying out the door. Nailed it. We will probably introduce a brunch. While no one has said it, I think you’re thinking it. Coming..
  • Everyone has been so welcoming. We’re happy to be here probably as much as you’re happy to see us.
  • We posted “are you ready Midtown?”. Someone commented back “yes, but are you ready for us?”. We had a line out the door on open. We had a strong flow of hungry customers lining up. The barista was busy fulfilling drinks, and we kept our stride. One item we know about is that if someone order an egg croissantwich, and then a crepe, they won’t come out at the same time. Having food come out staggered is something we’re thinking about.
  • Names on orders. We figured that out in about 10 minutes and fixed it.
  • You loved our pastries. Throughout the day we saw little pink boxes go out in a steady stream. We saw the night pick up.
  • I don’t think we did a good enough job showcasing our other small plates. The Silli pasta is YUMMY. Try some. Seriously.
  • We have dine in desserts too! We have a smaller selection now, but will really expand it. Some of you got to sample the Big Mama, that we posted on Facebook. HEAVEN. Pastry with vanilla bean ice cream, covered in silky chocolate ganache, poured table side. It’s not on the menu, but we have some huge fans of it right now. As we expand, this category will be amped up.
  • Bottle wine prices. Yup. We’re adding that.
  • Wifi? Yep, we have it. The sign is coming. Just ask for the password.
  • We had one adventurous couple try almost one of everything on the drink menu. Thumbs up! Once they knew it was all locally source distilled spirits, they were in. One comment was the Olde Fashioned needed cooler (I agree!) ice cubes, preferably the sphere’s. Yep. On order. Amazon let us down on timing for the launch. BUT, at least I got a nod for the taste. After all, it has my name on it!
  • Where’s the rest of the menu? Coming. We wanted to start small and successful. We wanted good service, work out any kinks, and deliver quality food. Once we get our legs about us, we’ll expand the menu.
  • Lots of people commented they liked to see the owners here. Yep. That’s how the wife and I run things. We are HERE, engaged, and normally working some sort of shift or station. People are often surprised about that. Sadie will always be here, I actually work in IT as well, so I come in for cameo appearances, fix the equipment, and am the “official” taste tester.
  • It was cool meeting so many of you already. We love the Midtown vibe, after all, you’re our neighbors now! I’ve seen several people for breakfast and lunch, and then for nightcaps already. We’re honored to serve you. Thank you!

There will be more we learn. After all, it’s literally hour #18. Again, we love being here with you guys. I appreciate all of your warm welcomes, compliments, and words of advice, we’re listening!! Thank you Midtown.