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Hello! Bonjour!
Sorry for the delay in writing, but opening a restaurant while running another can keep ya kinda busy. HOWEVER, we are off and running, so I have time to jot you a little note to let you know everything that's going on at both places! Let's start with Black Rooster!
MOST of Your Questions About Black Rooster...Answered...
We've finally opened the doors to Black Rooster and it feels good after being in the works for more than TWENTY YEARS! Yup, Black Rooster was supposed to be the second restaurant I opened after Mr. Friendly's. However, life has a funny way of laying plans like that to waste, and instead I opened Gervais & Vine second; then Solstice third; then Rosso Trattoria fourth; then Bourbon. You could say I got a bit sidetracked, but fear not, I'm back on track and the Black Rooster is finally open. So, here I will answer MOST of your questions as best I can...
What kind of food do you serve? Our slogan is "...it's Frenchish" because we focus mainly on French brasserie dishes with some forays or twists that pay homage to some of the countries and colonies around the world whose cuisines were impacted by France. So while we may do many of the traditional dishes such as Onion Soup Gratinée and Steak Frites, we also do Vietnamese-style Mussels. The menu can be found here. As you can see, like most neighborhood restaurants you'd find in any city in France, the prices are very reasonable and the dishes approachable. Opening a pretentious French restaurant with bow-tied waiters and unpronounceable dishes was the LAST thing I wanted to do.
Do I need reservations? No, you don't. We don't take them. HOWEVER, we have the most spectacular rooftop bar in the Midlands, so if we ARE on a wait, there is a beautiful view to enjoy with an aperitif while you wait for your table.
What about parking? Well, that's a little more tricky, right now. There are two lots right by us that are ALMOST open, but not for another week or so. There is one across the street the City is about to open, and another parking garage on the Brookland Apartments site that is also ALMOST ready. In the meantime, there is complementary parking by Valet Ventures directly behind the restaurant. Parking in the apartment complex ground parking is not allowed, as it is for residents. If you DO park there, expect to be towed. We don't like it any more than you, but until those lots open, it's the hand we've been dealt. But who doesn't love having their car valeted? I feel like the King of England when I can have my car parked by a valet!
Do you have vegetarian or vegan options? We have some vegetarian options, and can make some of our dishes vegetarian by removing the meat protein aspect of some of them. However, we do not really have much for vegan diets at this time.
Is it kid-friendly? Let's just say it isn't kid-UNfriendly. We don't have a children's menu with crayons, nor do we have booster seats or high chairs. However, we can make some tasty items for children and we genuinely like children. I personally don't dislike children; I just happen to build restaurants for adults who may happen to have them and bring them to dinner occasionally.
Is it dog-friendly? The outdoor patio certainly is! I WISH we could be like France and allow pets into restaurants, but that's a pipe dream for people like me.
Do you have a website? Yes, but it doesn't have a lot on it yet. We've been busy on more important things like food. The website will grow to include more information as we find time to add it. You can SEE IT HERE
Do you have a phone number? We do, but we aren't really sure what it is. It got installed on a day we had a million things going on, so I don't recall what they told me. However, it shouldn't be that important. We don't take reservations, so there's no need to call for that reason; we aren't doing much carryout food yet, and we can be reached through Facebook or Instagram pretty easily. When we find it, we'll post it.
How long is the wait on a busy night? Well, that all depends on a lot of factors, just like at Bourbon. If you're a party of four or less, flexible, and don't have to sit in a certain place, we can usually have you seated in under an hour on the busiest night. If you have a large group, it gets a bit more challenging and you may need to have one more cocktail on the roof. Parties of more than eight can take a long time unless they come in early or late. Bar seating is first come/first served. Friday and Saturday are naturally our busiest nights, but even then we are able to get you seated relatively quickly.
What's the dress code? Just be dressed. You can be in shorts and a t-shirt or a tuxedo or ball gown, and everything in between. Just like all of my other restaurants, I just want you to be comfortable and enjoy your meal. We've had metalhead band members in black t-shirts and chains next to families who look like they stepped out of a Normal Rockwell painting. Tuxes next to t-shirts. Just dress the way you like to dress.
Do you serve food on the rooftop? We have a limited menu on the rooftop. One that allows you to snack it up pretty well, or just have a bite before getting your table downstairs. The menu on the roof has to stay limited due to the constraints of the kitchen, which is tasked with preparing the meals in the dining room. We WILL do some special nights where some more items are available on the rooftop, but they will most likely be limited to earlier in the week. For all of the up-to-date info, it's best to follow us on Facebook and Instagram. We'll start tweeting soon, too.
Do you rent out the rooftop for special events? Occasionally. It is not something we want to do often, as it is a pain for our regular guests if we are constantly shutting the rooftop down. We do have a couple nights coming up in October that are booked, but not many others. To inquire about booking it for a special event, email vanessa@f2tproductions.com. She's handling all of that for us.
Do you have live music on the rooftop? We might. Occasionally. Watch our social media. Please do not inundate me with requests to play on the roof. They will go unanswered. If I want you to play on the roof, I will search you out. I don't mean for that to sound gruff, but I don't bullshit people. I'd rather be straight with you.
If you have any other questions, just reply to this email with them and I'll try to answer them as best I can.
There are fantastic things going on at Bourbon, also! First, we would like to announce our newest Chef de Cuisine, Cherrod Roberts Jr. Cherrod comes to us by way of Baltimore and Charlotte, but his heart has always been rooted in Southern cooking. He has marked his arrival with some amazing new dishes on the menu, including this gorgeous hunk of beefy goodness...
This is an 8-ounce USDA Choice Filet Mignon over Garlic Confit Potatoes with Sorghum-glazed Carrots, Bourbon-Sweet Onion Demi-Glace and Crispy Shallots...and it is spectacular! In addition, he has added Cornmeal-Fried North Carolina Catfish with Crawfish Velouté, Blistered Tomatoes, and Geechee Boy Jimmy Red Corn Grits; Jambalaya Eggrolls, and an amazing vegetarian risotto using the best local produce. Be sure to check out the new menu items!
Don't forget, the largest whiskey tasting show in the nation is coming up on Friday, October 4th at 701 Whaley! Yes, it is time for the 7th Annual Great American Whiskey Fair! Over 500 whiskeys from over 100 distillers from around the world! BBQ and Live-Fire Cooking from Bourbon and LowCo BBQ and Catering! A Cocktail Competition featuring some of the best bartenders in the region! All this and tickets start at just $75! Get yours HERE
We have a lot more going on, but this was already WAY too long, so I'll wait til next time to tell you about all the other stuff!
Thanks for reading and we hope to see you soon!
Kristian
Chief Whiskey Taster and Dishwashing Executive (CWTDE)
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