Planning the kitchen, making aprons, learning a POS, setting up payroll, hiring the people to pay...then there's deciding what bar stools to get (tall, no back so it's easy to get in and out), colors, cushions for the booths or not? What gets built next? Where to get the wood to make the bar? With so much to do, in such a short time, how the heck do you decide what to do next? Jen just looks at all the tasks and they figure out what they need to move forward with next and they check with the architect and contractor Louis Hamel---if he sees nothing in his realm they need to do, they just move on to what can be tackled next. When I visited, last Saturday, the decisions came quickly--maybe pillows on the benches (soft, colorful, and inexpensive. There's going to be a wall with a vertical garden, and on Sunday, family came over to help paint. That's how it all gets done, one task at a time.
Tid-Bit! Thistle Pig will be open for lunch and dinner five days a week and for brunch on Sundays. Interestingly, they'll be closed on Tuesday and Wednesday so folks in the industry can dine there on their Monday day off!
Rachel Forrest is the food writer and restaurant critic for The Portsmouth Herald, Seacoast Online and many other publications. She is the co-author of Maine Classics with James Beard Award winning chefs Mark Gaier and Clark Frasier.