Oval is getting a new induction stove this Friday to begin experimenting with food in new ways. Hoping that we’ll be able to keep eggs at a stable temperature for about an hour without human monitoring. I’d like to simplify the Onsen egg technique.
An added bonus is that we’re expecting a lot of rain this weekend so I’ll be having fun in the kitchen while the rain pours down on the skylight overhead. Kind of perfect actually.

As of now, we have a confirmed location for the pop-up concept. Alan, owner of Yancy’s Saloon, has agreed to let us use the front counter space at his neighborhood bar when we want. This is amazing news and I can’t wait to come up with a date to do our first experiment. News to come!

Kyle

I spent parts of today looking at all the “possible” paperwork and run-around that would go into creating a pop-up restaurant in SF.  There’s a lot.  I put “possible” in quotation marks because I’m not settled on whether this experiment  will be legal.  There is the fictitious name, the business license, the health and safety bit, and that’s just to crack the surface.  I got in way over my head in the span of about fifteen minutes and immediately resigned to taking advantage of the brain trust I have in friends who have offered to help with advice.  Hopefully I can get some good suggestions that point me in the right direction.

The good news: there is no registered fictitious names in SF County for “Oval”.  So, that’s probably the first place that I’ll put my efforts: tackle getting Oval as a real business name on paper with the city and state.  Then, perhaps make it an official registered business.  More to come soon.

Kyle

So, I bought the domain today.  “ovalfood.com” is now mine and it will be a space for planning, ruminating, and an airing-out space for ideas around this dynamic food concept.  I’ll keep it short right now and add more soon.

Kyle