First Word: Fresh Ground Sausage and a Ssam-Trained FOH Coming to Red Hook

Last week a little upcoming Red Hook restaurant called Grindhaus made it into the plywood report, much to the delight of its owner, the first time restaurateur Erin Norris. She emails us to let in on a few more details: it will be a "boisterous sausage parlor", the meat will be freshly ground from "quality sources", the projected opening is in late October, and Norris came up with the idea when she was a manager at the bar Bait and Tackle and decided she needed a new direction in her life. Here's one strange tidbit, and naturally our favorite part: while Norris waits for approval from the Dept. of Buildings to begin construction, she is working at Momofuku Ssam for a "FOH boot camp" experience. Because apparently no one trains you how serve customers like Mr. D. Chang. For those of you in Red Hook salivating for a new addition (other than the Swedish meatballs of course), don't get too worked up. You can never rely on a swift DOB and Norris will probably be serving up pork buns well into the fall.
· Plywood Report: Grindhaus [~E~]