Update: An Open Invitation

Or: "When I Look at the Television, I Wanna See Me Starin' Right back at Me."

I got pretty bummed when I found out I'd be working the high-top tables in the bar tonight. Self-seating at these tables means less food and more drinks, often ordered at the bar. That can equal a lot of work and not a lot of reward.

I didn't make much money, but I did luck out. TXA 21 came by to do a profile of the Porch and they sat in my section. Plus, super chef and co-founder Nick Badovinus was working and I got to interact with him throughout the night. Of course, the TXA people loved the food. And I got some camera time. Tune in Sunday at 6pm for a show called "DFW 10" to check it out.

I work Wednesday (the 30th), Sunday, and Monday. I hope to see you soon!

An Open Invitation

Alright, guys, I'm hoping to make you an offer you can't refuse. I just got hired at the Porch, the latest buzz-worthy Simon/Badovinus restaurant. I wait tables and I need practice. I don't want to be the guy who forgets to refill Mark Cuban's water glass next time he comes in. So here's the deal: Come in and have a meal at the Porch, request me as your server, and be my very own VIP. Our food is fabulous, the kind of stuff mom would make if she were an executive chef. Here's the kicker: you don't have to tip me. No, you don't. If you come to my restaurant, don't you dare tip me. I just want to see some friendly faces.

Come on over and have some brisket sliders, a grilled three-cheese sandwich and a cup of homemade tomato soup or a plate of braised short rib stroganoff. Or grab a 14oz cut of medium-rare prime rib and side of smoked ham mac'n'cheese to share. And give our farmer's market cobbler a try before the peaches go out of season. Sandwiches start at $10. I work tonight (the 22nd), Thursday (24th), and Sunday (27th). We open at 5; here's the map.