The City Grocery Restaurant Group is proud to announce its newest venture. At a time when you might least expect it, we are bringing Oxford another offering. Intended to evoke an atmosphere of days gone by when folks met for a cocktail and conversation, owner and chef John Currence hopes Snackbar will become a spot where weather the storms and gather to celebrate the good times. "We hope that this place will offer a surprise for visitors and locals both. I hated to see L&M fold up shop and it is our intention to try to bring a little of that spirit back."
Snackbar will be home to Oxford's only raw bar which will feature Currence's favorite bivalve-- the Apalachacola Bay oyster as well as a number of oysters out of the Northeast and Northwest. The rest of the menu will illustrate his love of the French brasserie fare and the foods of the American South.
"This place is going to be really fun," says Currence. "I can't wait to see what people think. It should turn out extremely nice looking without an ounce of stuffiness."
Also on the agenda is an extensive glass wine program, tasting menus and occasional live music.
The Day I Love To Hate The Most
Well, it came and went...opening day. It is a wonderful feeling for all of the construction stuff to come to an end, but there is nothing more harrowing and upsetting than trying to organize a system that accounts for all of the craziness that is restaurant service in a one evening snapshot. We tried to assemble the collective brains to get as well organized as we could, but opening night is always a mind-blower. Things went well...very well and everyone seemed to go away pleased and promising to return. We blew through six cases of oysters in about 2 hours and I think our Lobster Mac and Cheese will make many friends before it is all over.
Thanks to everyone for their support, patience and understanding in the last two nights. It has been great... Hope to see everyone soon.
Easter...I think.
As you can see, from the pictures on the banner of the site...we are very close. And if you are wondering, "Holy Cow! Is that THE first oyster to be opened at the Snackar oyster bar?" and "Do you think John actually ate THE first oyster opened at the Snackbar oyster bar?" Well, the answer to both of those questions would be a resounding YES!!!
We are so close, in fact, I have just finished the flyer announcing the Open House on Wednesday night benefitting the Yocona River Inn. Our brilliant friend John T. Edge came up with the idea to organize a patron "share' program to help rebuild Yocona (which burned in the early part of March). A $250 share will be credited to "patrons' " house accounts for food purchases once the restaurant has reopened. So, we will swing the doors wide and lay out some of the menu items for folks to try and offer a limited bar selection for folks as well, this Wednesday.
I can't say how much I appreciate all of the support, especially from Bess (my wife), Drew (our GM), Vish (our Chef) and the management and staffs of all of the restaurants. I look forward to seeing everyone in the next few months and for those of you far enough away that you will not make it immediately, we're just getting the place comfortable for you.
Tuesday, Bloody Tuesday
We, unfortunately, did not make it on the ABC's docket for consideration today, so our liquor license will not be in place for another two weeks...that is the bad news. The good news is that only really puts us a few days back.
Drew has been interviewing candidates for FOH positions for the last week and Vish will begin BOH interviews later this week. Our experiments with the menu have been ongoing and we are extremely encouraged with the food. If you click on the tab at the top of the page, you can view the most recent incarnation of the menu...which is, I think, about the final...minus a slight change here and there.
We have gotten almost all of the equipment in and the electrician and plumber are almost finished with their work and cleanup should begin in a couple days. The last of the projects to do are the tile on the raw bar and carpet on the lower level of the dining room. Other than that, all we have to do is get a staff hired and trained and get out initial inventory built.
Stay tuned...it's starting to look like a real restaurant.
Sunless Saturday
Plumbers have about finished plumbing. Electricians still electrifying. Carpenters WAY on the back end of the carpent-ing.
I am removing the original treatment from the wall of the bathroom that my bride and I originally decided to do...it didn't work, so there is a mess of wallpaper to remove and another run to be made at that project.
As you may notice from the new photos, the mirrors went up behind the FINISHED bar. Our super-cool Victorian bar rail should be here at the beginning of the week and you will also notice that we have received and have begun assembling the bar stools. Light fixtures are going up and our tile guy is putting together the work top for the oyster shucker's position.
Applications are pouring in...I guess it's a good time as an employer if you are adding jobs, though finding a GOOD oyster shucker is going to be a chore in north Mississippi, I am afraid.
The pieces are falling in place.
St. Patty's Day
Well, it is turning real very quickly. Our electrician (Bubba Mize) came in yesterday afternoon and began installing light fixtures and Wayne (the extraordinary carpenter) began putting the top on the bar yesterday afternoon as well. We will be receiving the refrigeration for the bar sometime this morning and Vish (our chef) and I will be putting some finishing touches on the menu.
We will continue to keep you posted as things develop.
4/28/2009 4:53:59 PM - 002066477365
cool
4/24/2009 1:29:10 AM - 002066408044
Just came in from eating at "Snackbar". GREAT! Shepherds Pie was wonderful and instead of stodgy old mashed pots. it has a wonderful cheesy biscuity topping. It is to die for. The enternal dieter had the salmon, yes it was very good and my request for the creme fraiche to be on the side sans dill was not a problem. The Mac cheese with lobster was also devoured with gusto. All of us were very satisfied. We will be back for a pint and your version of a ploughmans lunch soon! We had a great meal! Mike our waiter was very good. The constant attention to keeping our water glasses full was much appreciated.
4/22/2009 6:22:05 PM - 001041465005
i hope the trout is speckled. oh lord i'm hungry.
4/18/2009 8:59:40 PM - 002065713491
Well, this looks great John and Bess! I can't wait for it to open.
--Dennis
4/13/2009 6:02:33 PM - 000025476260
On the preliminary menu we do not have anything "vegetarian specific" only because we just do not have enough demand and 95% of prepared vegetarian food goes in the trash, but like the Grocery, we will always have something on hand to accommodate vegetarian guests.
4/9/2009 3:18:56 PM - 002063551075
Can't wait to try several of the menu items! Will you be offering a dish for vegetarians (I have several friends who don't eat meat or fish)? Just curious.
4/8/2009 5:29:38 PM - 002063867696
Looks fantastic--something Oxford really needs. Growing up in southeastern NC, I ate oysters all winter long. I'll be glad to have fresh ones nearby.
3/17/2009 8:10:03 PM - 002037705595
The menu looks damn fine, John. Can't wait to take a tasting tour. --Jimmy