94's Blog

Having used this exit about half the days on the way to work I agree it needs some cleanup. I at the same time agree with some recent posting on the PI's comment section about the drivers who maybe shouldn't use it. Bad drivers are a major problem anywhere you drive.

I remember (many years ago) when I took my driving test. We never even got near a highway, let alone a freeway. Park here, drive here, yield at the uncontrolled intersections, etc, etc... No high speed maneuvering, no merging at 60-80mph. Maybe we should start including some of these things? I doubt the school districts teach these things due to liability. Not everyone has parents who understand the importance of these things.

How about a separate license endorsement just to drive at 50mph or greater? You'll have to prove you can handle the vehicle in a number of situations including crash scenarios. Spinning out, cornering hard, tight fast moving traffic, yielding to traffic already on the road way when using the on ramp. The list goes on and on. How about learning NOT to use the brakes (reckless endangerment). Moving and STAYING to the right. Pulling into traffic traveling slower then everyone else (another reckless endangerment). Yes, these are already the law, but rarely to never enforced. You are more likely to get pulled over speeding past the car who has been cruising in the left lane at 55 in a 70 mph zone for the last 10 miles.

After all "speed" kills, not "bad drivers"? At least they keep trying to tell us that...

Our roads would be a much better place with better drivers. Traffic flow issues on our major road ways would be a thing of the past when everyone understood they have to keep moving. Those that don't want to get the extra endorsement are more then welcome to use public transit, something we've been pushing anyways. Less cars, better drivers, more money for the state to maintain said roads from the extra endorsement cost. How about raising the speed limit or have a graduated speed system. The further left you go the faster the traffic.

We could offer a special weekend or daily pass to those that need to get somewhere on a special outing. We'd of course limit those drivers to the right lane only except to pass or exit.

Sounds like a win-win!

We have started talking about Fall and Winter months ahead. The weather is certainly starting to feel a bit more that direction. Nic's butter concoctions have taken on an end of summer motif. There is also talk of some new drink menu options. We'll just have to wait and see. As always who knows what tomorrow will bring. Are you up for an adventure into the unknown? One that you can participate in as well. Tell us your passions, fears and desires and we'll come up with our best representation. What do you have to loose? We want your feedback in person, from your very own mouth. Are you game?

The Staff @ 94

We will be closed tomorrow, Sunday the 5th, as well as our normal Monday. So you'll either have to get in tonight or wait until Tuesday to join us for a great meal.

Until then,

The Staff @ 94

We have stopped using yelp after their continued onslaught of litigation. It doesn't mean we don't read what is written there. The most recent, of course failed to learn anything about us before coming in for a meal. Our long standing policy of open dialog failed to illicit an in-house comment, but instead they ran home to post it online. We'll say it one more time for good measure.

Don't like it? SAY SOMETHING! It is literally written on our website, menu and comment cards given to each and every table. The servers often preach it on their own as well. We are only as good as the last dish we put out. And with an ever changing menu you never know what that may be. Don't like it? SPEAK UP!

So what would it cost to put together that "pricey" meal?

Clams
8 oz Clams $4
Roast Tomato $2
Fresh Garlic $.50
Butter $.50
Onion $.50
Wine $2.50
Baguette $1.00

Total - $11 we sell it for $10 AND do all the work.

Calamari
6 oz Calamari $4
We buy whole bodies and cut and cleaned in house. What is your time worth?
Onion $.50
Cherry Tomatoes fresh from Merv who drove them in from Yakima yesterday - $1.00
Basil - $1.00
White Wine - $2.50

Total - $9 we sell it for $10

Scallops x2
Overnight Fresh Day Boat Diver Scallops 6-8 oz $11 x2 $22
We pluck the tuff part off as well. So probably loose close to an oz each scallop on average. Chef also mentioned that cooking without gas is going to be a big mistake. A camp stove can work, but a good gas range is going to cost you.
Lime Juice - $.50 Hand squeezed in house.
Cilantro - $1.00
White Beans - $2.00
Crushed Chillies - $2.00
Broccoli - $2.00

Total - $29.50 for two scallop dishes we sell two dishes for $64

You could probably plan ahead and make all these the same night and save a few pennies here and there on repeat ingredients. Many of these ingredients you'll need to buy WAY more then you need to accomplish the dishes.

Grand Total - $49.50 not counting labor cost at $15-25 an hour.
What is your time worth? Maybe we should raise the prices on the apps after doing this exercise as we apparently aren't charging enough compared to the home cook.

No we can't compete with free labor. Maybe we could have "employed" some staff from the company that the feds took down today. They literally paid for the privilege to work. What a great idea!

During October 17th-28th 2010, we will be participating in the Fall Restaurant Week. We've posted the menu of what will be served up on our events page, feel free to take a peek. And hint, maybe make a reservation if you're interested.

Cheers!

94 Stewart