My apologies for not signing up for this forum sooner, guys! I was well aware of the article on here, but had no idea there were active attached forums, else I'd happily dropped by to share updates on a regular basis while getting the website up and running.

MMR is open for business daily at 4pm for dinner, and in the coming weeks will begin serving lunch and breakfast, as well! Once the Meat Market portion has opened, you'll be able to drop by and grab a sandwich and coffee on the go, as well as purchase any of the food items we serve in the restaurant. I'll set a reminder to stop by here again to update you when that's ready to go; we'll also post that on the Facebook page and website.

The soft openings went really well. We learned where we still had work to do and we got some semi-live practice in for everyone involved - also the food was excellent! At the first soft opening, I started with the Spinach Salad, which I highly recommend; once we have lunch going, this will be a favorite menu item to grab. We also had the Grilled Australian Lamb Chops and Coconut Battered Jumbo Shrimp as appetizers, and they were amazing! I had the Sea Bass with mashed potatoes and haricot verts and my wife had the filet with beets and asparagus. The sea bass was magnificent and the sides were great - also, I'm told the filet was heaven, though she seemed more impressed by actually enjoying the beets. To finish it off, we could have gone for the bread pudding (it's the MMR Brioche & Cream on the menu), and if you still have room, DO NOT MISS IT! We've enjoyed their bread pudding for years, and knew that it would be fantastic, but we were also too full to go on. That brings up another topic I read through here:

Yes, the owners are new to the restaurant business, but they all bring valuable experience with them. The head chef and one of the owners, Steve Spitz, is a veteran of the food industry, and has run a catering business featuring his recipes for years. The general manager worked with him in that venture after several successful GM positions in local restaurants. Between the two of them, they've built a tight ship at MMR which includes time-tested recipes, such as the bread pudding and meatloaf, and a knowledgeable staff.

Thank you, John Knight, for keeping tabs on the Facebook page! I wish there were a way to properly credit the photographer on that original shot of the Omega Bar at MMR, because I did such an amazing job on it! Actually, it was a no setup picture I took with my iPhone to start up the Facebook page, so the "Holy Cow" remark it elicited above really had me smiling! That said, it's the décor that makes the pictures pop, so come on in and see it for yourself!

I went ahead and added a plug for this site on our "Press Releases" page, since this really was the best place to find information on us. I loved reading through the posts here - it's so exciting to see the level of interest! Also, thanks to Pete for his work here!