This coming Sunday you’ll be seeing a number of changes in the customer experience at dwelltime. Over the past two weeks, we’ve had a great demand for brunch that exceeds our capacity in a quick-service restaurant model. In order to accommodate the volume, we will be changing to a full table service model during brunch (9 AM – 2:30 PM). We’re excited about the possibilities this opens for us, and want to share some things about how our experience will be different this Sunday morning.
If you’re coming for brunch, you’ll be seated by a host. We are adding additional seating capacity to handle parties of various sizes. We will have our regular coffee & tea menus, in addition to our brunch menu and a new printed menu for our pastry selection.
We will have limited bar seating available for those seeking a quick beverage and pastry. In accordance with our new Sunday service, we will not be offering internet access.
Take out orders will be directed along the right side of the bar. We’ll have additional signage in place designating ordering & drink pick up locations.
We’re looking forward to being able to provide a higher level of service and manage our volume to ensure a consistent, quality product. We’re tremendously appreciative for everyone who has dined with us during brunch this month as we continue to evolve and grow our brunch service model.
New Years Day brunch was a tremendous success. We’ll be continuing to serve brunch every Sunday, in place of lunch. We’ll be serving this Sunday 9:00 AM – 2:30 PM. Our menu will continue to evolve over the next few weeks as we switch out items.
Lunch will continue to be from 11:00am to 3:30pm as we test out potential service hours. Several requests have been made to extend lunch hours but at this time the desire to keep our portion controlled items fresh, prepared properly in the kitchen, and also meet the level of quality we desire is driving the current structure. We have had requests for more breakfast items such as eggs and bacon but our kitchen is not set up to handle grease so we will not be able to pursue this. We had pre-opening requests from neighbors not to install any equipment that would produce noticeable external odors and a grill/hood would do just that.
We are looking forward to our chance at completing our seating expansion from the current City mandated limit of 20 seats to potentially more than doubling that capacity. Once we get extra seats in the empty space, our lunch service and complete style will change to meet the capacity we designed the shop layout for. We will be offering a limited service style lunch that some of our regulars have experienced as we’ve done multiple test runs in preparation.
Our limited seating capacity has been a major hindrance, interfering with both our ordering flow and service. Once the bar was built and floor plan laid out, there was no way to scale it for half capacity and full capacity. We built it for full capacity knowing that we’d have issues with the empty space and confusion but that there was little we could do. We are looking forward to presenting the shop fully complete after the hearing in late June. We’d like to thank those who have been sympathetic and supportive in the multitude of obstacles we’ve faced getting to this point. It’s been quite a long journey from when we originally took on this massive restoration project to then opening the coffee bar to this point of completing the space.
The support we’ve received is humbling and we are very grateful for it (see the founder’s writeup about this on barismo next week). Though the support has also at times been rather overwhelming in the sheer number of people that came through our doors the first month as we’ve been quite stretched in our staffing to keep up. Luckily, this pre-summer lull presents us with a good down time to get reset. We will occasionally be closing early to do training sessions for ‘shot camps’ and ‘customer service camps’ over the next two weeks. We ask for your patience during these shortened days. We will announce those dates days in advance so as to least inconvenience our regulars next week. Thanks for your support!
This upcoming week, we’ll have a few new items from the bake shop. Orange-Cranberry brownies, peach almond tarts, and goat cheese strawberry tartlett with a balsamic glaze. The Rhubarb crumble was amazing but we’ll be winding it down next week … Continue reading →
Our Fu Fu is a curried sweet potato, plantain, raisin, and chick pea patty rolled with croissant crumbs. We add a house made remoulade, cilantro, house pickles(carrot, onion, dikon), and serve it on sourdough. This new sandwich has been our most popular item on days when the weather has been warm and we expect it to be a summer favorite.
The other newer item is our port and cherry braised beef short rib sandwich. The ribs are paired up with a house made herbed cream cheese, house pickled onions and carrots, on sour dough bread.
We are now offering pastries in larger quantities for preorder. This could help with family visiting over the holidays, breakfast setups at the office, or small parties. Drop by for an order form in shop.
Please keep in mind some items have a long lead time in preparation (croissants in particular). Plan ahead and reserve early.
We will be offering lunch for offices as well in the near future so keep an eye on that. We’ve had many requests for both pastries and catered style lunchs but are working to meet the demand as quickly as we can.
Two signature items on the lunch menu to pay attention to are the soy braised Pork Belly and the soy braised Tofu skin aka ‘Su Ya’. These sandwiches fall under Red Cooking style (as it’s known is Eastern China) typified by its reliance on braising or slow cooking for tender flavorful meats. Red Cooking may be a traditional style but our chef has modified it with a European influenced flare to create these signature sandwiches.
Braised Pork Belly
The Su Ya in particular is a different take on the vegetarian tofu sandwich. Instead of prepackaged deep-fried tofu, Chef Hong chose to take it to a different tack that keeps with the made in-house policy of our food program. She took inspiration from a dish served cold known as ‘tofu duck’ for both it’s presentation and seasoning style. It derives from a layered tofu skin that is seasoned and braised with diced mushrooms to create a wholly new base for our Su Ya sandwich that’s quite tasty.
As always, all our sandwich options are available as a salad on mixed greens and lunch is available from 11am-3pm daily. Lunch hours will remain the same through the summer while we determine the lunch demand in the neighborhood and have a chance to rethink those hours relative to staffing.
Rum braised chicken is a new addition to the menu, but we’d be lying if we passed it off as a completely original recipe. It’s based off of a 40 year old recipe from a restaurant owned and run by Chef Hong’s father, in East Tennessee, called Fortune Dragon. They had one recipe they became quite famous for called “Joe’s BBQ Chicken”. The recipe originated in the 1960′s, and was adapted by Hong’s father from a restauranteur ‘Uncle Joe’, famous for operating the first Chinese restaurants in the region; at some point, he retired and leased the business to Hong’s father allowing him to adopt a modified version of his signature recipe. The restaurant closed some time ago but Hong decided to revive her version of it that was rum and citrus infused to give it a new life.
The original recipe involved the chicken being braised, deboned, then deep fried; we put a European-style spin on the recipe, not frying the whole chicken but braising chicken breast in rum, star anise and citrus. We serve it on sourdough in sandwich form with pickled onions, toasted almonds (like the original), roasted tomatos, and a bed of greens.
If you’ve been around for lunch, you’ve probably seen Hong. Hong runs our kitchen program, overseeing the bakeshop and setting the direction for our lunch program. Hong is a professional chef by trade, and teaches at The Cambridge School of Culinary Arts. She’s worked to develop our menus since day one. She’s put a major focus on ensuring that everything we produce is fresh and hand-made in house. We’ll be featuring some of our core kitchen staff every so often; while they may not be faces on the bar, they’re some of the most important people in the dwelltime team.
Right now we’re in the middle of rhubarb season; it lasts just a few weeks each year, so you’ll be seeing lots of rhubarb puffs and macaroons. She’s also working to develop a coffee-inspired line of baked goods; expect coffee macaroons and coffee-glazed sticky buns to be arriving soon!