As in mustard.  We stopped putting the yellow stuff on sandwiches in order to let customers decide for themselves.  This is just one of many changes you’ll see in the coming weeks.  Among them:

1. Smoked turkey will return to the menu probably on Tuesday or Wednesday of this week

2. We’ll be adding a green salad possibly with baby spinach and a smoked meat gravy dressing.  Just kidding.  I might do a honey mustard dressing with cherry tomatoes, red onions and cucumbers.  Feel free to offer opinions or suggestions on a great salad.  I want something meal-sized so veggie friends can eat too or it can be shared by two or more.

3. I’d like to add kishka to the menu.  I bought some the other day and we’ll probably start sampling it this week.  Not sure how many people know what this is (flour with chicken fat and spices in a sausage casing served simmering in gravy) but based on our knish sales, I imagine it could be a winner. Brian Greenspan suggested we do “Helzel” which is similar except with chicken neck skin instead of casing.  I love the idea but it’ll have to wait until we move. 

4. We’re going to start opening Mondays and will be adjusting our opening hours to make it easier to figure out when we’re open.  Moving forward I expect to be open until 8 or 9 on Sunday and Monday and open till 11 the rest of the week. Of course, we open at 11.30 am daily.

5. New Faces.  I’m thrilled to introduce Chris Chipman as my Assistant Manager.  Chris is a friend of founding server and great friend Jess Roher and has quickly fit into the rhythm of our little place.  My intention is to let Chris run the show on Monday and Tuesday so I can do my errands on one day and have the other to myself.  Can you imagine? A whole day to myself.  

6. Catering.  After a busy Holiday season I want to put the elements in place to be able to deliver top drawer catering services to people and companies in our area.  Stay tuned for some exciting announcements over the next couple of weeks but in the meantime, feel free to inquire about having us feed you and your guests at your next gathering.

January is typically a slow month for restaurants (darned resolutions!) but after making Joanne Kates’ “Top 2008″ list we’re still pretty busy.  I’m keeping my eyes open for new spaces and I know that when I see it, I’ll know it but for the moment I’m pretty happy at the Monarch. Its not perfect but its cheap and has lots of character – kinda like me.

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