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Jorgie Ramos on One Week In at B & S

Photo Courtesy of Cortney Cates

B & S (Barley & Swine Craft Food & Drink) in Dadeland has, as of Saturday, been open for exactly one week. Eater chatted with Jorgie Ramos, owner/chef at the new swine-oriented eatery about one week in, what he wasn't expecting, and how the spot's being received so far.

Overall, how did the first week go?

The first week went better than I could have ever imagined. Of coarse there is a lot to work on, but I could not be happier.

What's the feedback so far on B & S?

So far the feedback has been overwhelmingly positive. I think the most popular thing (besides the food) has been the music so far.

What's been the best part?

The best part has been everyone's reaction plus the love and support from all my friends and family. They are the true reason for such a great week.

And the worst part?

The worst part is knowing we can do better. We have been a little overwhelmed in the kitchen. We weren't sure how quickly it would take off and we were understaffed. We just hired a prep staff to come in and help out in the mornings so hopefully it will allow us to make sure everything is coming out perfect.

How about the biggest surprise?

The biggest surprise has been our wait staff! Service was our biggest issue at our last spot [The Joint Bar & Grill] and one of my biggest fears here. I know we still have some work to do but I must admit I am proud of the job the service staff along with our floor manager, Marco Ferro, and my father, Jorge Ramos, are doing.

Does it feel like it's been a week?

Wow! I've been waiting so long to be able to say that weve been open for a week. To be honest its been a long and hard week, but its been so fun that when I look back it really did fly by. Its going to be a week that I hope to never forget and will always cherish.

If you could travel back in time and give yourself advice for the opening, what would it be?

Don't try to be a hero! You can't do it all by yourself. Have faith in the people you have working by your side and over staff. You are already at a huge disadvantage when opening a restaurant. There is no need to increase those odds. Have the right amount of staff on hand to give yourself the best chance to be successful.

What are the most popular dishes so far?

The Pig Ears and Pig Tails! I knew the Pork Belly would be one of our solid dishes, but I'm happily shocked on the amount of ears and tails we are selling. It seems that we are selling out of them every night.

What lies ahead?

A lot of great times with great friends, amazing food, wine, and beer. If the atmosphere we have had here this past week continues then we accomplished something special that we can really be proud of.
· All Coverage of B & S on Eater Miami [ ~EMIA~ ]

B & S

9059 SW 73 CT

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