Austin Cantina

Weekend special

Since the Seattle Metropolitan Magazine review made a small error in suggesting that we are a restaurant with a $30+ entree average I'm expecting to see a few customers this weekend prepared to spend more than our usual entrees.  Being the kind of fellow who hates to disappoint I have put together a "mixed grill" special with smoked German sausage, marinated pork ribs and cumin rubbed lamb chops for $18.95. Still below the $30+ average in the magazine, but a bit higher than the rest of our menu. Being so summery outside, we'll serve this with potato salad and grilled corn.

Outdoor seating

We have our chairs setup outside, we have yellow roses starting to bloom in our mini garden plot, please stop in and enjoy the sunshine with us!

Like flies on a slopped hawg

Seattle Metro magazine gave us a very, very positive write-up in the June issue. The full review may be up online in a couple days, but since it isn't now I'll post a scan. You may need to click on the image and have it EXPAND in order to read the text.

I have also heard from the fact checking staff that we may appear in next month's "Best Of Seattle" issue in one way or another. Stay tuned for details.

Cantina fishing trip

Much of our staff took a fishing holiday on Memorial Day. Our ace server Alyssa is the daughter of a fisherman so it didn't surprise ME when she came in with the biggest fish.

Where is Zephyr?

I just sat next to a very nice guest who was a regular at Dandelion before they closed. She asked me several questions about the staff from the restaurant that preceded us. It isn't uncommon at all to have guests ask about Zephyr. I've  been quite fortunate to meet with her and interact at events including Sustainable Ballard and the Chef's Collective. I had no idea that she is a reality TV alum, but currently she is doing consulting and teaching cooking classes.
Please be encouraged to check out what she is up to!

OUCH!!!

From our record low in January our average daily sales increased for 3 consecutive months, things were looking very positive. Despite a modest dip from March to April I had very high hopes for the coming warm season. Yeah, April was very wet and lots of folks weren't going out to eat, but once May hit, I was sure we'd see a substantial increase in business.

Unfortunately I was wrong, our average sales per day so far in May are more than 15% below our record setting low in January.  Of course, ever the optimist I expect June to be much, much better, especially since I'm expecting to be written up in the Seattle Metropolitan magazine that hits news stands a week from today. What this means is that if you want to take advantage of the easy availability of tables before the inevitable crush following a print review, this is your week!

Menu updates

Just posted the new dinner menu online. The lunch menu should be posted some day soon.

New items include a Southwestern Gravlax served with mixed greens, cilantro vinaigrette and candied pecans, a Vegetarian Plate and the Meatloaf that we've been running as a special last few weeks.

We've also added a couple new options for sauce on your Chicken Fried Steak or Meatloaf. After playing around for a few weeks I've come up with a very good Green Chile Sauce to offer as an alternative to White Country Gravy. Blake has also come up with a Spicy Mushroom Gravy that is very, very good. Our salsa has also changed. As much as I love the Nopalito, too many guests just sent the green bits back to the dishwasher, too many people wondered why we had green beans in the salsa, and it really didn't have enough fire for me. Blake developed a nice blended salsa that uses both tomatoes and tomatillos along with fresh and dried chiles.

Grunnlovsdag

Next Saturday in deference to the parade running right in front of the Cantina we'll be closed for brunch and set up to provide sandwiches and drinks to parade watchers starting an hour or two before the flags and bands start to pass our doors.

Expect driving and parking to be an extra challenge at least until 6:00

Learn more about Norwegian Constitution Day

What can I do?

Facing some challenges that are making me nervous. Had 2 employees give proper notice that they are leaving, and one other (my brunch cook) simply stopped showing up for work.  I need to find one or two people who are looking for a long time position, I'm very frustrated at spending weeks training someone for a shift and having them just bail on me without notice or any meaningful reason.

Also, our weeknight dinners have been under-performing based on expectations for this season. I'm not seeing enough guests come through the door, especially on Wednesday and Thursday evening. What will it take to get folks to come out?  Business can't exist on weekends alone (well, THIS one can't, anyway).

Rice shortages

A guest asked me about a week ago if we had been impacted by the world rice shortages. I replied that we had yet to be impacted. That changed this week, our dry-goods supplier let me know yesterday that our regular long-grain rice was not available at all this week, that we'd be able to get a different variety. The package that arrived this morning looks to be of Thai origin, but it isn't stated explicitly. Rice prices have increased dramatically, availability is limited, we'll do our best to minimize impact on our guests.