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NO TURKEY WEEKEND!
Yes, my friends... I believe we should have had enough turkey yesterday so the weekend is perfect to shift back to normal mode. I hope you had a wonderful and restful Thanksgiving in the company of your family and friends.
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PROGRESS REPORT ON OUR NEW RESTAURANT "PIQUEO"
Normally when you plan for something there are three scenarios to consider: "best case", "likely case", and "worst case". Being the conservative thinkers we are I expected a likely scenario of having to dispose of some unusable kitchen equipment (left over by the previous tenant) and some decent amount of repairs and clean up. As we moved our project from the front of the house to the kitchen we found out (slowly but surely) that we were facing the "worst case" scenario instead.
So, the bad news (for us) is that we needed to regroup and move from a "repair" mode to a "replace" mode. The good news is that the replacement is complete and we have now new and beautiful equipment to work with.
Here is a picture of part of our refrigeration equipment being moved out (as scrap metal):
And here is a picture of our new refrigeration equipment moving into our kitchen:
 
The other piece of good news is that we obtained our liquor license a couple of weeks ago and we passed the Health Department inspection this past Wednesday. So we have only one more inspection to go and we should be ready to go.
In the mean time we are very busy in our new kitchen finishing the design of our menu and our recipes - and, of course, cooking, trying and adjusting.
Stay tuned for more news!
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MENU SPECIALS OF THE WEEK
This week we are continuing with the introduction of great new dishes:
EGGPLANT ROLLATINI - $8
Grilled eggplant slices rolled with a filling of goat cheese and pesto. Served over a fine pomodoro sauce.
FINOCCHIO AL SAMBUCA - $8
This is a very special small dish with a very special taste: we marinated fennel bulbs with Sambuca Romana, vinegar and olive oil (and a few other things) and grilled them to charred perfection. Served with grapefruit segments and drizzled with the Sambuca sauce. If you like exotic, then this is it!
PIADINA CON TALEGGIO - $8
5" flat focaccia bread toped with imported Taleggio cheese and hot cappicola ham. Paper thin slices of apple complete this fantastic "pizzetta".
ROBIOLA EN BORSELLINO - $8
Deliciously savory imported Robiola cheese stuffed into a "purse" made with Italian mortadella. Delicately seared and served on top of spinach sauteed with pine nuts and golden raisins.
WINTER CAPRESE SALAD - $8
You cant miss this! Creamy imported burrata toped with our fabulous pesto and roasted cherry tomatoes. Beautiful presentation and better taste!
COTOLLETTE ALLA ZINGARA - $26
From Sicily: sumptuous double cut pork chop grilled to perfection. Topped with sautéed capers, kalamata olives, red bell peppers and onions and a bit of hot pepper.
LIMONCELLO CAKE - $7
We added some Italian Limoncello to our pound cake and covered with a mascarpone cheese frosting. Very light and delicious!
FLOURLESS CHOCOLATE CAKE - $7
A chocoholic's dream, this flourless chocolate cake is fudgy, moist and perfectly devour-able. And it is also gluten-free!
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PIQUEO'S WEB SITE
We have our PIQUEO RESTAURANT web site up and running. But it is very much under construction still. You can visit and check out our progress at www.piqueo.tv
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