Okay. I know I said it’s music month on Bangers & Jams just last week. But sometimes a good idea takes hold and you can’t let it go.
Over plates of shiso fried rice and beef chow fun at Mission Chinese on Sunday, a friend and I tried to name the new cool restaurants in New York right now. There are the classics that can maintain a level of allure through their consistency. But we struggled to come up with a long list of recent knockout names, since the coolest restaurants have to remain underexposed, and restaurants are designed for overexposure. I think that’s why I keep gravitating to the same places. If the hot spots are always sloping towards torched status, then nothing can ever really beat Monkey Bar, Thai Diner or Estela.
I was out with some food industry folks a couple hours later, and the idea of dream restaurant concepts came up. My friend Andrew — pictured above, left, celebrating our beer pong table-running — and I quickly started riffing on Jabroni’s, a bar and grill that would start small before inevitably being franchised.
Like most of my favorite things, it began as a bit and has steadily become more and more real in my head. Jabroni’s will soft launch in an East Williamsburg backyard later this month. Maybe it will be one-day-only. Maybe it will be the next Shake Shack (Danny, hmu).
But with all that in mind, here’s our disorganized plan for this thing:
Quarter sheet tray nachos — every chip is perfectly seasoned.
A soft launch BYOO: Bring your own oysters. We’ll shuck them for you. Lemon only. And a hard launch seafood platter set (no mods).
The only original drinks on the cocktail menu are a couple frozen specials. Otherwise, it’s just classics. Negronis, old fashioneds, martinis, you get it. Elevated cocktails have gotten terrible.
A single-page wine list.
A front-of-house uniform that’s loosely jeans and Ts.
A country-leaning playlist.
No regular entrees, but occasional large format specials. The only two sections on the menu are listed as BANGERS and JAMS 😉. No more than 12 items on the menu total. Two specials per day. A well-paid pastry chef.
High quality pens and hats. Otherwise, no other merch.
A long bar, a few booths, some high tops. No outdoor seating.
Always a Sicilian crudo and often fried shrimp heads. A couple fancy toasts. Multiple dips.
A website that rips off Rochelle Canteen in its simplicity.
Kitchen closes at 10pm. Never open on Sundays or Mondays.
No grocery section (played out).
No brunch. Never brunch.
Quality ingredients, but no farmers listed on the menus.
No secret-but-not-really-secret menu items, but there is an open secret backgammon board (just ask). And a few PX-only items (don’t ask).
It’ll be fun and clearly not at all profitable. See ya next week for some music stuff. Here’s a little Jabroni’s mood board inspo.
Will bus for equity
No Mondays is anti-industry! A better policy: Mon-Fri only, Stir Crazy style