The opening day was Friday 3rd of March. That day at around noon, our inner courtyard still looked like it was run through by a truck. It did not look ready at all. But you would be surprised what a difference a few hours can make. The menus were printed one hour before opening and I was still making some tiny adjustments in the very last minute. I was a bit nervous.
It now feels silly, the nervousness. I believed in the concept from day one. I mean, I wouldn’t have done it otherwise. Still, I was anxious to see if people are going to show up. And I think every restaurateur can relate to that feeling.
Now that we’ve been open for some time, I can say that I’m really happy how Olo Garden turned out. It is just the kind of high-end restaurant without the stiffness this city needs. I also like the fact that we now have a cocktail bar and a real professional behind the cocktail list. We are lucky to have Paula Lundell with us. Some of our guests that have visited Garden have just sat by the bar counter the whole evening. And that’s just what we wanted – for our guests to make that choice, weather they sit by the bar, in the lounge area or more traditionally by the dining table.
The inner courtyard has gone through quite a change. We’ve got new furniture, a whole new setup and we’ve brought in some greens. We also have a long bar counter that is, by the way, useful in many ways. Apart from being a place to spend your evening sipping on colorful cocktails, the bar counter is super useful in preparing bread. Our boys always need like 4 meters of counter space for preparing our portioned sourdough bread. It’s great!
Garden’t menu really seems to please our guests. Like I mentioned earlier, the menu of Olo Garden is a bit more adventurous than the menus in Restaurant Olo and Creative Kitchen. Kim Mustonen has done a great job with it and I couldn’t be more proud. I like to see Olo Garden getting busier every day. It means we’ve done something right.
P.s. Come and visit us Saturday 20th of May. We’re having an Open doors event in our restaurant.