(English below) Blue Margarita a inceput multumita si datorita tatalui meu, fara incurajarea si suportul caruia nu am fi avut niciodata curajul sa ne aventuram intr-o poveste atat de complicata.
Dupa 9 ani petrecuti in strainatate, cu munca si studii, acum 2 ani de zile am luat dificila decizie sa ma intorc in tara. Din fericire pentru mine, nu singura, ci alaturi de prietenul meu Dominik, un bucatar tanar si prea talentat pentru toata bucatariile in care lucrase pana atunci. Daca nu intelegeam asta perfect acum 2 ani de zile, acum este mai clar in capul meu decat orice altceva.
Nu ne-am intors in tara cu gandul de a deschide un restaurant. Ne-am intors in tara pentru ca simteam nevoia de o schimbare, Anglia ne sufocase pe amandoi, si o perioada alaturi de familie parea reteta perfecta pentru a ne incarca bateriile. Asta e punctul in care ar trebui sa mentionez ca anii pe care i-am petrecut in Anglia (si in urma carora am obtinut un Master in Psihoterapie care ma califica, bineinteles, pentru mult lucruri mai putin meseria de terapeut), i-am petrecut muncind in restaurante si hoteluri, si indragostindu-ma nu doar de Dominik dar si de industria pe care o reprezenta si pentru care traia. Si mi-am dat seama ca eu, mare masteranda care in liceu plecam cu burse in America, sunt cea mai fericita cand servesc la mese, si fac cocktailuri, si vorbesc cu oamenii, si alerg ca o nebuna in stanga si in dreapta fara oprire timp de ore intregi.
Ideea de a deschide un restaurant nu a pornit de la noi, ci asa cum spuneam, de la tatal meu, care intr-un weekend linistit ne-a asezat la masa si ne-a pus intrebarea “Credeti ca am putea sa deschidem un restaurant?”. Sincera sa fiu, nu mai tin minte toate gandurile care mi-au trecut prin cap in momentul respectiv, tot ce stiu este ca pe masura ce conversatia a evoluat, am cazut natural fiecare in rolurile noastre, ca si cand nu era ceva cu care ne confruntam pentru prima oara.
Specificul ne-a luat nu mai mult de un sfert de ora sa il alegem. Dominik stia foarte clar ce isi doreste sa gateasca, si de ce tip de bucatarie este cu adevarat pasionat. La momentul respectiv nici macar nu stiam care este situatia pe piata, nu apucasem inca sa ne facem research-ul, insa stiam ca restaurantul nostru va include preparate din America Latina. Cat pentru mine, care am trait 2 ani de zile in Texas incercand si invatand de la micile joint-uri tex-mex, conceptul de Margarita bar fusese intotdeauna acolo, in capul meu, pe lista lucrurilor la care nu avem voie sa visam pentru ca nu or sa se intample niciodata.
Ce a urmat a fost o frenezie. Eu inca lucram cat timp ei doi cautau spatii. Si au cautat in tot Bucurestiul. Balanta dintre buget, locatie, spatiu, investitie este una atat de greu de inteles si de perfectionat. Seara dupa munca ma duceam si vedeam cu ei spatii, discutam despre avize, unde ar trebui sa mearga barul, cat de mare este terasa, pe unde s-ar face aprovizionarile, cat loc avem de frigidere, cate mese ar trebui sa ne intre pe zi pentru a platii chiria. Si de fiecare data, cu fiecare conversatie, calcule. Si apoi mai multe calcule. Si apoi ma trezeam a doua zi de dimineata si ma duceam la job-ul meu de birou, incercand pe cat posibil sa nu ma gandesc ca imi petreceam serile luand niste decizii care la momentul respectiv pareau extraterestre.
Cand in sfarsit am gasit spatiul de la Eminescu 188, l-am ales pentru ca reprezenta balanta cea mai buna intre toate elementele pe care le-am descris mai sus. Si ne-am pus pe treaba cu un patos de care nici macar nu stiam ca suntem capabili. Era momentul nostru, sansa noastra sa indeplinim un vis. Si de atunci am continuat sa facem acelasi lucru: sa muncim fara oprire, fara frica, fara limite. Si apoi ati inceput sa veniti voi, clientii nostri, si sa ne spuneti cat de mult va place mancarea, si cat de bune sunt Margaritele, si cat de mult va bucurati ca suntem pe piata. Si pentru asta trebuie sa va multumim.
Asta e doar inceputul povestii, si promit sa va dau si restul, bucatica si bucatica. Ce trebuie insa sa fac este sa va multumesc, voua care de atatea luni de zile sunteti alaturi de noi, si ne motivati sa continuam, ne aduceti aminte (atunci cand greutatile ne fac sa uitam) ca ceea ce facem merita sa ramana pe piata. Trebuie de asemenea sa multumesc personalului care a fost cu noi de la bun inceput, care ne sprijina prin munca pe care o depun, si care uneori ne mai da chiar si cate o vorba de incurajare de care avem cu disperare nevoie. Cat despre noi trei, tot ce trebuie sa stiti despre noi este ca suntem luptatori, suntem puternici, si suntem pasionati. Restul il aveti afla aici, cu timpul.
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Blue Margarita started thanks to my dad. Without his encouragement and support, we would have never had the courage to take on such a complicated adventure.
After 9 years of living abroad, working and studying, 2 years ago I made the difficult decision to return to Romania. Happily for me, I didn’t have to do it alone, but with my boyfriend Dominik, a young chef way too talented for all the kitchens he had worked on at that point. If I didn’t perfectly understand this 2 years ago, now it is more clear in my head than anything else.
We didn’t move back here with the thought of opening a restaurant. We came back because we both needed a change, England had suffocated us, and some time spent with family had seemed like the perfect way to recharge our batteries. This is where I should probably mention that the years I spent in England (during which I graduated with a Masters in Therapy, which of course qualifies me for many things besides being a therapist), I spent working in restaurants and hotels, and falling in love not only with Dominik but also with the industry he represented and lived for. And I realised that despite all odds, I was happiest when I was waiting on tables, making cocktails, talking to people, and running around for hours during busy services.
The idea to open a restaurant didn’t come from us, but rather from my dad, who one quiet weekend sat us down and asked “Do you think we could open a restaurant?”. To be honest, I don’t remember all the things that were going through my head at the time. All I know is that as the conversation moved forward, we each naturally assumed our own roles, as if it wasn’t something we were doing for the first time.
It took us no more than 15 minutes to choose the type of cuisine. Dominik knew very clearly what he wanted to cook, and what dishes he is truly passionate about. At the time we didn’t know what the situation was on the market, we hadn’t done our research yet, but we knew that our restaurant was going to include Latin – American dishes. As for me, after living in Texas for 2 years, learning from and trying small tex-mex joints, the concept of a Margarita Bar had always been there, in the back of my mind, together with all the other things we tell ourselves we can’t even dream of because they will never happen.
What followed was pure madness. I was still working while the two of them were searching for a space. And they looked all over Bucharest. The balance between budget, location, space and investment is a very difficult one to understand and thus perfect. In the evenings after work I was going with them for viewings, discussing permits, where the bar should go, how large the terrace is, where are the deliveries going to come through, how much space we have for fridges, how many tables we would need a day to cover the rent. And every single time, with every single conversation, calculations. And then more calculations. And then I would wake up the next morning and go to my every day office job, and pretend like I wasn’t spending my evenings making decisions which at the time were making me feel like an alien.
When we finally found the space in Eminescu 188, we chose it because it brought the best balance between all the afore-mentioned elements. And we starting working harder than we knew we were capable of. It was our moment, our chance to fulfil a dream. And ever since then we have continued to do the same: work without stopping, without fear and with no boundaries. And then all of you started coming, our customers, and telling us how much you love the food, how great the Margaritas are, and how happy you are that we exist on the market. And for that we have to say thank you.
This is only the beginning of our story, and I promise to give you all the rest, piece by piece. What I have to do now though is thank all of you, who for so many months have been there for us. You are our motivation to keep going, and you remind us (when sometimes the hardships make us forget) that what we are doing here deserves to stay on the market. I have to also thank the staff who has been with us from the very beginning, who support us through the work that they are doing, and who sometimes even give us a word or two of encouragement when we desperately need it. As for the three of us, all you have to know about us is that we are fighters, we are strong, and we are passionate. The rest you we will be able to read about from here, with time.
Lily the Restaurant Owner 