Everyday we get the following question, "I'm gluten intolerant, can you help me figure out what I can eat?"

I love to get this question because I'm happy to explain how friendly our menu is for those who are gluten intolerant. 

First and foremost we don't use wheat flour to thicken or fortify any of our sauces. Bonus - they are not only gluten free but also vegetarian.

For our tacos we make our corn tortillas in-house, everyday, using 100% corn flour. Our chips and enchiladas are also made with corn tortillas.

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We opened Pica's Boulder four weeks ago last Friday. People we had spoken to even a few days before opening shook their heads in disbelief that we thought we could get open. And even though the restaurant wasn't 100% complete and we didn't even have a sign, we still opened on the day we targeted. On our first day we were an hour late to get open partly because I had forgot to go to the bank and get cash for our drawers. 

It's been an incredible week that seems like we've compressed about two months of work into a few days. 

Hard to believe Andy and his crew only arrived on Sunday evening. 

The painters moved in yesterday and quickly made our painting party from a couple of weeks ago look very amateur. These guys whipped right in and had all these walls primed, taped, painted, finished and they were gone before I even knew they had left. 

This is one of those days that I'll remember vividly if we ever get around to opening up another restaurant. 

It's amazing how quickly a good day can go to shite and back again. 

During a fairly innocuous meeting with our equipment sales rep he wanders over to our walk-in cooler area to have a look. He soon requests a tape measure and I can see a look of consternation take over. We measure the interior space where our walk-in, which is on a truck from god knows where, will be installed early next week.