Saucy – The Dip Bistro

My entire life has focused around one central theme:  food.  I'm Italian - we cook it, eat it, talk about it - force it on other people.   I worked in a restaurant all through college.  I cook and bake at home, creating my own recepies and modifying others' to make them my version.  I've always wanted to open a restaurant and Saucy - The Dip Bistro is my dream...

This restaurant would be focused not around the entrees, but on the dipping sauces.  Each dish would be served with a trio of sauces.  We would list reccomended pairings that you could order, or you can choose your own.  So if you wanted lamb kebabs served with tomato sauce, tzaziki and chocolate sauce, you can order it!  We would have a full menu of appetizers/sides (wings, flatbreads, pretzel bites, veggie plates) to entrees (skewers, pizza sticks, pasta, stir fry, french dip) to desserts (cheesecake bites, fruit, brownies) for everyone to try.  We would encourage tapas-style sharing for the table, but the portions would be enough for one person to have.  Want more sauces?  Sure!  we'll offer extra servings of sauces for a small charge. 

Most items would be finger-food type meals, we would have classic dishes that would be served with sauce (pasta, salad, etc).  The sauces would include just about everything you could think of, not limited to, but including:  ranch, marinara, hummus, chili, salsa, guacamole, sour cream, BBQ, ketchups, mayos, chili sauces, hot sauces, chocolates, syrups, creams, cheeses, etc.

Phase 2 of the restaurant would be a mixologist-type bar area where patrons could create their own versions of classic drinks (think Mango-Mint Margarita or a Passion-Fruit Appletini).