updates/news/our team rocks!

[Michelle Mannix]

Hi there

Wanted to share some good news and general updates.  A bit long but all good!

As many of you know we (Parker Red) executed 2 very big events this weekend in addition to 6 smaller ones all over about a 14 hour time span (for the events) and our team clocking in about 26+.  This was our first weekend operating w/out Chef - and our last event at BLDG 92 - and I couldn't be prouder.  The events were successful! We were organized, on-point, had great communication, great energy and it felt great to be working right alongside you guys through the night.  Big Thanks and congrats to Joanne for her can-do attitude, killer organizational skills and all around great energy.  Alan - you really led the BOH team and I know my brother would have been impressed and proud.  Yooooo - you did an excellent job and it was a beast (bah mitzvah, boxed lunches for 900, 6 other small orders - all with coffee service!) my sincerest thanks to you.  Nazario came at 5pm, went to take a nap in his car around 4.30am when I left so he could get a quick nap before he opened 264 today at 7.30am.   When I came in at 2 he was still on the line.  How BAD-Ass is that!  Omar, Ralston, Craig, Max and Will thank you.  It was truly a team effort and it was great to be a part of.  I thank you all for bringing your best.

Ralston and Rhonda welcomed a baby boy to the world on Tuesday!  Rhonda's water broke at 11 and Ramiah was born a few hours later.  They were home that night and Ralston back at work on Thursday.  The fastest delivery and recovery and return to life as normal I've ever heard of. This boy's got some bad ass parents! Congratulations to you both!

Executive Chef 

Chef Brandon Byrd starts with us officially on Monday the 15th.  He'll be working with us two days this week for the Whiskey dinner so hopefully a lot of you will be able to meet him then.  I've been talking him up for a couple of weeks now and Joanne and I are super excited to have him join and lead the team.  We interviewed a lot of people - all very qualified - for the Executive Chef position and by far Brandon was the superior candidate in every way.  He's got excellent management experience that complements our business very well, great cooking experience in a variety of high quality but also casual restaurants in addition to his recent position with dinner lab - a dining event model which is perfect for Parker Red.  In addition to being very smart, professional, nice, seemingly cool ;) he's a great cook. He prepared a 5 course tasting for us as part of the interview process and it was rock solid fantastic.  He'll spend the first couple of weeks getting to know the operations of 264, the CK and Parker Red in addition to working with all of you while he gets up to speed and settles in.    Please share anything and everything with him.    I hope you'll all join me in welcoming Chef Brandon to the team and giving him your support as he fills some big shoes.  

BLDG 92/BLDG 131 - 

BLDG 92 closed on friday 8.28 and we used last week to move out inventory, clean, etc.  The last event was held Saturday night and by Tuesday we'll be completely out.   We are still in the Navy Yard operating Parker Red and of course the CK.  Parker Red's office was in the cafe and we moved last week to BLDG 131 to a very cool new space in a shared artists studio.   We are in HGTV/DIY mode so Im in heaven!  If people ask why we closed - it just wasn't a sustainable business model for us.  We attempted to re-negotiate our terms as it was a contracted relationship with a city agency and we determined that closing was the best option.  Between all of us we are thrilled to be closing the cafe.   So no hardship there - all good!  Happy to still be in the Yard but better in this capacity.

264 liquor license/sidewalk license

The SLA cashed our check so it should be a matter of weeks before we have our license!  Once we have it will most likely kick it off with a party.  Chef and the BOH team will then work on some menu updates for brunch cocktails and happy hour type menus.  I don't anticipate bringing back dinner but we most likely create regular dinner events and try to rent it out for private events.   I know there has been some confusion about serving outside.    We do not have a sidewalk license.  We were always told, and its never been a problem, that because we are landmarked that our front area is private property and we didn't need one.  Our attorney handling the license confirmed that we do not have one and asked that we not serve outside as we could lose both licenses.  We are getting the liquor license at 264 so Parker Red can serve alcohol off-premise so we do need to be very mindful of that.  We've used that outside space since we opened in 2008 and its never been a problem but apparently the city has been cracking down.    Its a bummer and I doubt we'd have an issue but particularly while the license is still pending - please do not.   Once the license is in affect we'll go over specifics.  

I could go on about how great 264 felt today at brunch when I came in, richard's latest musical selections, stories from the going away party but I'll stop here. :)

Thank you all!  Michelle

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Michelle Jackson Mannix | Co-founder, Ted & Honey and Parker Red 

Tel: Cobble Hill 718.852.2212 | Navy Yard 347.335.0529 | Parker Red 347.335.0549 | Cell: 917.951.2321 
www.tedandhoney.com 
www.parkerred.com