It’s
been a year since opening my first restaurant, Copita Tequileria y Comida.
We opened the doors May 1st 2012, and can I tell you that since the first
minute, our tables have been full from lunch through dinner! Having a
restaurant is incredible - seriously beyond what I could have ever
imagined. Initially, I lived at Copita working 12 and 14 hour days.
The team and I worked feverishly to make sure every dish was what we had
envisioned and that service was smooth. Now, we truly have the “dream
team” but believe me, it’s taken time.
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| Meet Chef Gonzalo Rivera |
Copita
is humming along with
General Manager Brian Basmajian (have you met him yet? He’s very
funny) making guests feel at home, and the fabulous Executive Chef, Gonzalo
Rivera, who recently brought his wonderfully creative talent to the kitchen.
I still go to the restaurant every day I’m in town, to dream up dishes with Gonzalo and, of course, to taste everything! It’s a true collaboration.
And our margaritas? Many people say they are the best in the
Bay Area. Have you met our bartender Juan Carlos? You can’t
miss him. He’s the tall bald guy that mixes a mean margarita. If
you haven’t tried the Prado, I recommend that as well. It’s from my tequila
book. If you don’t see it on the menu, just ask, the bartenders will make
it for you in a heartbeat.
As
for the trials and tribulations of opening a restaurant, I can tell you one
thing: everything you’ve heard about how difficult it is, it’s
true! But the rewards are beyond description. If you have
ever worked in a restaurant, you’ll understand how quickly your co-workers
become your new family. Let’s just say that every minute, it’s
something new and something that has to be dealt with...immediately. If it’s not one thing,
it’s another. But every day we get closer and closer to that
well-oiled machine.
Like
most families, we’ve collected more than our share of stories to tell. My
favorite is the time one of the cooks added limeade to the ceviche instead of
lime juice. It was served to a chef friend of mine. I went out to
the table to say hi and saw the ceviche bubbling up? When I tasted it, I
knew exactly what had happened. Yes, it was still edible. Did it
taste good? Let’s put it this way, you won’t ever find it on the
menu at Copita.
Want more inside scoop? Read about us here:
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| Brentwood Corn Elote with Chipotle Crema |
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| Pork Belly Taco |
Read more here:
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