You all have been fantastic through all of this. And you never cease to amaze me. To give you a thorough update would take way to long and a lot of alcohol.
But the short and dirty of it is that the restaurant downtown is not going to happen. After much back and for the landlord offered us an out and we took it. At the time he said he would return our monies and let us walk away. Well we walked away and we're still waiting.
Since then we've been on the hunt for a location. There were two locations in Long Beach that didn't pan out. The guy that turned us down on the second one is still trying to sell. So sad for him. Well then we tried for a spot in Norwalk. At escrow closing owner said he didn't want us lighting fires so that cost us $2,000 in canceled escrow fees.
Finally we came upon another spot in Long Beach in a residential neighborhood. It's currently an Italian bakery. The bakery owner said we had to get approval from the landlord. After a short conversation we found out the owner was a fan and knew who we were.
Short story even shorter, we close on our location on Friday and will soon give birth to Bigmista's Barbecue & Sammich Shop. And since it is a bakery, we plan to come up with a signature bread that is unique to our spot and to barbecue.
For all of you who have contributed we understand that this is not what you had envisioned for us and we are more that happy to return anyone's money once we get up and running or the previous place returns our funds, whichever comes first.
We plan to have a soft opening maybe next week and we're going to be in operation while we turn the place into our own thing.
As usual we couldn't have done this without you. I wish you all success in every endeavor and all my love.
$70 more and we will have reached 70% of our goal. We are still chugging along though. Our plan check is done. Our industrial waste app is done. The building a safety portion is done and our app with the Bureau of Engineering will be done this week. We're planning that by the end of this week we will have RFP's going out so we can start construction. REAL. GOOD. MEAT. is getting closer and closer. We thank you for your continued support.
We just got back from our design meeting with Kevin Tsai. We both loved the concept - simple but bold. Here are pictures of the design elements and wait til you see the donor wall. Not at all what we originally envisioned. Not cherubs as originally planned but the new idea will let everyone know who are big supporters are. We hope to have some actual design photos to show you later. Until then, thanks again to all for being a part of our dream! - Mrs.
Thank you to everyone who has made the switch so far to our gofundme account. We truly appreciate you making the change.
I met with the architect yesterday. Our plan check came back and the only thing wrong was the type of menu I submitted. Because we dragged our feet early on we may be 2 weeks behind but he gave me a suggestion for making up that 2 weeks. Our next meeting is 2/18.
If any of you know of any contractor who would like to bid on the job, please let us know. Preferably someone with restaurant build out experience. - Mrs.
Based on a suggestion from a friend and the stall on our Kickstart, we're asking all those that pledged on Kickstart cancel them move them to our gofundme account. This way we're not constantly watching the days pass by with no activity and we don't lose all the funds that were already pledge. Please forgive any hassle this may cause but we appreciate your help in the switch.
It's time we started serving REAL. GOOD. MEAT on the regular to folx in L.A. If we smoke it they will come.
We've been serving REAL. GOOD. MEAT. to the good folx of L.A. since 10/2008 at various farmers markets throughout Los Angeles. We started in Watts and have since been to Lawndale, Echo Park, Eagle Rock, and El Segundo. Now we're in Atwater Village (our anchor), Century City, Pershing Square and BofA Plaza Downtown. We plan to be one of the few places that stays true to barbecue because it's our passion as you can tell by my blog post earlier this month. We are opening our first restaurant in downtown Los Angeles at the Medallion. Initially we thought we had enough funding to finish out the project but we're finding that may not be the case anymore. The kitchen will be completed with no problems, it's the front of the house we need funding for. We want to make sure we're able to open by the end of April as planned. Smoked Pastrami The space has already been designed by Kevin Tsai Architecture firm and the smoker has been selected but there is a lot that needs to happen before the doors will open. We plan for this to be the flagship of at least four more restuarants so we plan to be really hands on and big PIMA's (pain in my a$$) throughout the project so we can learn as much as possible for the next location, Saucy Ribs The lease is signed the deposit is made and paperwork is underway and we want to make sure that everything doesn't come to a halt because we ran short of funds.
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