ULC Logbook, Thursday, April 7th, 2022:
We started with 81 covers. At the beginning of service, we were joined by two walk-in parties of 2; one of which was BA representatives from Arbikie Gin, who tried G.’s upcoming spring cocktail and were so impressed they will be featuring it on their brand’s website and social media. Bravo G.! On the later side of the evening, we were joined by a same-day reservation, a party of 2 and BA Benedict C. at the bar. There were no cancellations. We finished with 90 guests.
There were three orders for takeout: BA Mr. B., on the web; BA Berri N., on the phone; and a solo order for French fries, placed in person.
For BA’s, we were joined by: Benedict C. (solo at bar); Yale School of Management’s Prof. J. T. (party of 3, tbl. 26); Yale Humanities Assoc. Dir. D. B. (party of 6, tbl. 5); Yale Classics Professors D. Q. and K. F. (party of 8, tbl. 30); John B., celebrating 90th birthday (party of 6, tbl. 17).
BA Cassie I. (younger sister of R. I.) purchased a $250. gift card.
Dennis M.’s reservation (party of 4, tbl. 23/24, served by S.) was for two grandparents whose grandsons live in Chicago. My having lived in Chicago was a great icebreaker for a brief conversation for both when I seated the older guests first, as well as later when the two younger guests joined. In my opinion this allowed the quieter grandmother enough familiarity to share with me, after having completed their dinner, what a marvelous experience they had with us tonight. Bravo S., Chef and team!
Joanne W. (party of 5, tbl. 16), who celebrated her birthday with us tonight, offered the following comment regarding S.: “We could have gone to any high end restaurant and received well-cooked cuisine, served with impeccable timing, but S. made tonight’s experience truly memorable for our family. Please recognize her for doing such a wonderful job.”
S. staged with the team of bussers.
For a short period during service, drink tickets took 10 / 12 minutes to be completed: G. offered his assistance which was not accepted.
A party of 3 reserved for the Chef’s tasting menu themselves on OpenTable: tonight, we served 3 Chef’s tasting menus.
We did not have any reservations indicate advance interest in Restaurant Week: tonight, we served 15 Restaurant Week menus.
Friday’s forecast: sunny with a few passing clouds, high of 61F.
ULC Logbook, Friday, April 8th, 2022:
We started with approx. 123 guests on this mostly sunny Friday. From afternoon to night, there was big spring energy emanating from the Chapel Street Historic District, and the New Haven Symphony Orchestra performed the film scores of John Williams at the Shubert with an 8PM showtime. By 5:30PM, we were joined by two walk-in parties at the bar: walk-in parties of 2 joined us at tables at 5:45PM, 7PM, 7:15PM, 7:50PM, 8:45PM and 8:55PM. There were also several same-day reservations, mostly for the later end of the night, with most folks seemingly dining as late as possible to enjoy the beautiful weather. One party of 4 no-showed. We finished with 150 guests.
There were three orders for takeout: BA Mr. B. (web); Heather J. (web); Tom C. (phone).
For BA’s, we were joined by: the just-married wedding party of Brittany P. (9 guests, tbl. 30); Robert S. (party of 2, tbl. 3); Igor F. (party of 2, tbl. 14); Judith Y. (party of 2, tbl. 2); Richard F. (party of 2, tbl. 6); Gilles T. (party of 2, tbl. 31); David G. (party of 2, tbl. 4); The K.’s (party of 2, at the bar); Sherwin A. with work friends (at the bar); Keyri and Mike A. Jr. (party of 2, tbl. 14); Dr. A. G. (party of 2, tbl. 8); Gary F. (party of 2, tbl. 2); J. P. H. (party of 3, tbl. 12).
For larger parties, we were joined by: Brittany P. (party of 9, tbl. 30); S. K. (party of 6, tbl. 17); Kirsten K. (party of 10, tbl. 5); Christopher W. (party of 6, tbl. 16); Chris L. (party of 12, tbl. 33+).
S. K. (party of 6, tbl. 17, all female guests, served by S.) joined us for dinner before heading to their school’s formal dance. The K. party arrived at 5:15PM and promptly challenged their server and Chef by letting us know they would like to finish two courses by 6:45PM. After dinner, having successfully finished with a little time to spare, the ladies commented how much they had enjoyed the overall dining experience, that everything had been delicious, and they were off to the dance! Bravo S., Chef and the whole team.
We had one party of 2 with a reservation note indicating interest in Restaurant Week: tonight, we served 25 Restaurant Week menus.
Saturday’s forecast calls for a high of 56F, 60 percent precipitation, 72 percent humidity, 100 percent chance of Restaurant Week.