restaurant/p30

Eat Your Dinner

2010-03-05T22:08:00.000-08:00

KENNEBEC SEA SALT FRIES
bloody mary ketchup, spicy aioli, ranch 5.

MAC ‘N CHEESE
caramelized onions, bacon, st. jorges cheese, crouton top 7.

MIXED ENDIVE SALAD
dijon-herb vinaigrette, granny smith apple, spiced pecan 6.

SALAD PIZZA
grilled flatbread, st. jorge cheese, truffled arugula 8.

BISCUIT TOPPED CHICKEN POT PIE
‘nuff said 12.

GOAT CHEESE AGNOLOTTI
roasted golden beets, toasted hazlenut, vanilla brown butter 11.

BREAKFAST FOR DINNER
eggs baked with pancetta + cream, fingerling potatoes,
arugula salad 12.

FRIED GLEASON RANCH CHICKEN
brown butter waffle, strawberry jam 14.

SEAFOOD STEW
clams, mussels, black cod, prawns, marble potatoes,
tomato-fennel broth 15.

LAMB POT ROAST
potatoes, glazed carrots, caramelized onion 14.

THE BURGER
house made butter roll, pickles, aioli, sea salt fries
pt. reyes blue, st. jorges, or cheddar cheese 11.

READY TO ROCK!

2010-01-22T15:24:00.000-08:00

It's true. Today is our opening day.
707 861-9030 taking reservations for parties of 5 or more only.

SEE YOU SOON!
xox

This is good news, people!

2009-11-22T12:24:00.001-08:00

On Friday, we posted our public notice for our beer and wine license. It is a crucial step. Not only does it give us a more realistic timeline for opening, but more importantly, it was one of those tiny victories that revitalized our intensity. With each of these victories, we move closer and closer to a real restaurant!

You Wouldn't Even Recognize It

2009-10-29T15:45:00.000-07:00

With a little (and by that I mean A LOT) help from my parents, last week the restaurant really started taking shape. They are two of the most hard working people I have ever known. After their flight from Albuquerque, they drove directly from Oakland, put on work clothes and got busy. They hadn't even checked into their hotel room before brandishing paint rollers and drill guns. For six days straight we painted, swept, and cleaned our way through the whole restaurant. We were also able to reconfigure the sound system, which in hindsight should have been our first task. For the first time we were able to really see what P/30 will look like. And we LOVE it.

On the back(business) end of things....progress is slow but steady. We're still not set on an opening night, but we hope to have that date VERY SOON(we promise). Still too many variables out there. We're in this faze where opening a restaurant is more like a nine-to-five than it is the intense-creative-passionate-fun-all day world we're used to. But, I have to remember to be patient, some things should not be rushed.

I keep getting tons of calls from local wineries, coffee houses, fish mongers, and I have to tell them all the same thing. "I'm not ready for you. But I will be soon." And a quick note to you purveyor type folks out there: don't worry about bugging me. My list of people to call is very, very, very long. If you don't hear from me, it's not because I don't love ya, it's that I can only spend so much darn time in front of this computer, and/or attached to my phone. The point is, call again or email again, until we can get together.

And to all of you that have stopped in on your way down Bodega Highway: Thanks for introducing yourselves. We've met some great people over that last couple of weeks. It's been incredible to see so much support from people closest to the restaurant. In times of stress and struggle, the simplest of things that can bring you back to center and help you remember why all of this is worth it. Thank you for your support, we really do appreciate it.

A New Face for The Bar

2009-10-12T22:22:00.000-07:00

Most of the weekend was spent on hands and knees helping to finish the nearly perfect molding installed by Tony from Guillory Design Group. It was a new and interesting challenge for those of us not accustomed to such work...including Emma who was quite handy with the sander, and who made her father quite proud as she read the measurement of "four foot, three and three quarter inches" from the measuring tape. This subtle, understated improvement adds a sense of weight to the once flimsy boring bar facade. Add a fresh coat of paint, and you'll never remember what used to be.

The paint itself on the other hand was another story. After testing our first color in a few key areas, we decided to head back to the swatches. Thankfully, the second time was the charm. A few gallons of primer yet to be laid down and we'll be ready for one of the biggest, most rewarding and least expensive transformations one can make. This week we'll be calling on all our volunteers to get the ball rolling.

First Photos

2009-10-02T12:20:00.000-07:00

Letting some light shine in, Christine Tafoya posts the first "coming soon" signs.

San Francisco Chronicle Mention

2009-10-02T12:17:00.000-07:00

A small mention, but word is clearly getting around...

New prospects: The former Cafe Saint Rose space in Sebastopol (9890 Bodega Highway) won't stay vacant for long.

Patrick Tafoya, chef at Bodega Bay's Duck Club Restaurant, is planning to take over the site in November. He's calling it Restaurant P/30 and the menu will specialize in comfort food. Tafoya's last day at the Duck Club is Saturday.

http://www.sfgate.com/columns/insidescoop/

Hang on!

2009-09-24T21:02:00.000-07:00

We just wanted to let you know that while our blog is very blah and boring at the moment.... those days are almost over. We have set this up so that you can watch the process of the restaurant..... from now until will open. Patrick is still working 14 hour days at The Duck club, with his last day being October 3rd. That's when the REAL fun will begin! So thanks for hanging in there with us.... we promise photos, menus & paint chips soon.

Above all else, we want to thank you for your genuine enthusiasm and support.

That's why we are opening Restaurant P/30 - for you guys.

Today we made Progress

2009-09-21T20:34:00.001-07:00

Tons of appointments for the afternoon. Paint colors were the primary topic of discussion....and we're close to a decision for the inside and outside looks. We also got an outrageously expensive bid for the Point of Sale System. A necessary tool, I'm thinking we'll just have to bite the bullet on that one. But more than anything, today marked the first day that we were just able to hang out in the space, just sit for a while and talk about ideas. It was incredible.

Why Restaurant P/30

2009-09-20T12:43:00.000-07:00

The P/30 logo was created by my wife and resident graphic designer, for an invitation to my last minute 30th birthday party. I immediately loved it. As I sat with it a little while I started thinking that it would be a great name for a restaurant. Not more than a few days later, did I get the call that the location I'd had my eye on would be available soon. We had such a great response from the feel and look that we've never wavered from the name.

We Are So Lucky

2009-09-19T12:39:00.000-07:00

To have people who feel this way....

This was a comment left on the bite club (press democrat food blog) this morning...

Luck does not have anything to do with the success of a restaurant and most times neither does location. I remember thinking that Matthew was nuts to open Underwood out in Graton - my bad!! If you open it and it is good - they will come. You go Patrick, you are talented, young and creative. Go for your dream - I'll most certainly will join you as a diner when you open. -Karen Powell

Fabulous Buzz : Already!

2009-09-18T22:40:00.000-07:00

Patrick Tafoya taking over Saint Rose spot

By BiteClubEats on September 18, 2009 3:25 PM 4 COMMENTS

On the good news front...

Chef Patrick Tafoya, the young chef who's garnered some serious buzz at theDuck Club Restaurant over the last year, will be opening a new restaurant in Sebastopol in November.

The ink's not even dry on all the papers yet, but Tafoya told BiteClub that he's had his eye on the Cafe Saint Rose location for several months -- good news for fans of the roadhouse location on Bodega Highway.

The restaurant will be called P/30, and will feature "chic, cheap comfort food" -- think fried chicken and waffles with strawberry jam (see the video I made of Patrick making fried chicken a while back) or house-made burger with homemade pickles on a brioche bun. And he walks the walk when it comes to backing local purveyors like Gleason Ranch.

"This is my breakout solo project," Tafoya told BiteClub. He's given notice at the Duck Club, ending his time there in early October. It's a challenging time for starting a new biz, but Patrick says his stint in Bodega has been a good education in business side of running a restaurant.

The restaurant will be open for dinner only at opening, but Tafoya's well-aware of the need for a brunch spot on the way to the bay, and plans to put it under consideration.

Follow the restaurant-opening adventures of Patrick on his blog,restaurant30.blogspot.com.
And stay tuned to BiteClub for ongoing details.