"We're doing well," Barden says, "but there were a lot of unexpected
costs in opening this place. We've thought of all kinds of ways to raise
money, including allowing an investor to rename the restaurant with his
or her own name. You know, The So-and-So Commemorative Bar & Grill."
Liquor license or not, Barden is forging ahead with plans to begin serving dinners -- on Sunday nights only -- beginning in November. The changes set for next month include closing the restaurant on Mondays and serving home-style dinners on Sunday nights. "We'll have board games, music and maybe bowling tournaments on the computer. It will be like a Sunday dinner at someone's home," Barden says.
Menu additions will include a rumaki sandwich (chicken livers wrapped in bacon, sauteed in brandy and butter and served on baguette with fresh arugula), vegan and gluten-free pancakes and a recipe she's still perfecting: red-velvet pancakes with cream-cheese butter and green-tea syrup. Other new menu items will include duck tamales, sweet-potato macaroni and cheese and, for vegetarians, crispy kale and caramelized-onion hash. More? How about potato pancakes served with eggs and vegan eggplant bacon?
