Saturday, February 23, 2019

Chicken Studio Pacita, San Pedro

Classic New Yorker: A staple favorite of a classic buffalo sauce.


The last few weeks had been a whirlwind, and it all started out with a message, "We found a place in Pacita. It's perfect for our second branch." Of course there were a couple of banters here and there, considering that it has only been 9 months since we opened our first. We sort-of knew we were ready for the second one, but financially speaking, the budget left our savings needing some serious resuscitation. My partners had been scouting for a location where we can open our second branch since October, and repeatedly I had been praying that they didn't; casually delaying their intents by passively taking their enthusiasm with restraint and disinterest. Instinctively and logically, I knew scrambling to open a second branch within the same year would be suicide, and a downright ludicrous move that could have possibly caused a lot of self-inflicted liabilities. 2019 felt more reasonable and safe, also, astrology approved. 

When the news finally arrived that they may have found "the one", my initial reaction was shit. I had stirrings at the start, but then again the overall disposition of the place was light, a kind of unsured-reassurance that it could be a start of something great. The risk though was high, like I can feel Evard Munch's painting screaming in me internally as I realized the task that laid before us. The schedule was tight, the budget was tight, the options were tight. It was a scurry to the soft opening date. We aimed to open our doors in time for Valentine's last Feb 14...but as sure as we were with our lovelives, it didn't happen. So we opted for a better date than hearts day, we opened on a Payday Friday.