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I can't wait to get in there, the space looks fabulous! Congrats, Yusef!
Columbus Underground Messageboard » General Columbus Discussion » Dining
Mouton
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shmack
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Mercurius wrote >>
Go! Go now. Awesome place.Yes! Go! Amazing cappuccino, so incredibly smooth, and beautiful prosciutto!
Just check their facebook for updates on hours. From a status update an hour ago:
Mouton wrote >> Due the fact that we took a healthy beating last night - we decided it
best to not be open today.
The Hop would have packed us and with a
small but mighty team - all of us are exhausted.
Time to regroup -
...rethink things just a bit - and get back at 'em toward the end of this
coming week.Posted 2 years ago # -
osulew
My house...in the middle of my street
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We stopped in last night. faaaaaaaaantastic space. Every single piece of furniture and decor is so perfectly well thought out. The cocktails were great. Cappuccino is an orgasm in a coffee cup. And shmack's pig pieces barely made it to her, because I nearly crammed it in my gullet.
Posted 2 years ago # -
michaelcoyote
!seabus
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Bummed that I can't get espresso or cappuccino today :-(
Posted 2 years ago # -
placebohigh
The Short North
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Really excited to check out Mouton!
Posted 2 years ago # -
D Freeman Henrie
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Mouton...Great space....Great drinks, albeit a little expensive. Absolutely NO thought to the food !!!![b] Really ? Apparently Jusef did not do enough research or menu planning on the food aspect. In Columbus, known as a restaurant town ( i.e. Cameron Mitchell ), you can't put a restaurant/bar out, open, then decide what food to showcase. The ONLY fare available this past Friday, June 11th, 2010 was Proscuitto, Bread and Olives..and again I say really ? No cheese ? The North Market's Curds & Whey is a stones throw away... I would like to see this place thrive, but if this is it, I feel your days in the Short North could be numbered...BONNE CHANCE ! And to the later post...not a hater, a realist !
Posted 2 years ago # -
michaelcoyote
!seabus
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Look, it's a hater! Yusef must be doing something right.... :-)
Posted 2 years ago # -
michaelcoyote
!seabus
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I believe that they are open only evenings for now until they can get staff up and trained, but twitter or FB is probably the best place to get updates: http://twitter.com/moutononhigh http://www.facebook.com/MOUTONonHigh
Posted 2 years ago # -
Kbear919
Villaggio Italiano
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It would just be nice to able to go have a cup of coffee in the morning hours. Is that asking too much?
The staffing concerns seem like something that should have been premeditated before opening the business.
I'm not trying to be pessimistic, I really do want them to succeed!
Posted 2 years ago # -
osulew
My house...in the middle of my street
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I really want some weekend AM coffee too. They had me hooked on that first visit. I love the space and the staff is wonderful, and I can't wait to make it back...but to hear that they still weren't doing any cheeses or anything beyond the bread, olives and proscuitto on the second week open is a bit disheartening. If you are touting yourself on being a spot for artisanal meats and cheeses but you still haven't gotten any two weeks after opening, I'm a bit concerned. But again, I love the space and the folks behind it, and I'll be back when they have the full scope of items to offer. I'm totally in love with the feel of that place. I wish them the best of luck.
Posted 2 years ago # -
bjboose
Weinland Park
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Hello--
Thanks for your interest and comments. As a member of the business, allow me to provide some insight.
MOUTON has been built from the ground up for the most part by one person over the past eight months - Yusef. He has been wearing many hats including those of painter, employee interviewer, construction manager, interior designer, sommelier, food sourcer, staff trainer, cleaner, equipment selector, purchaser, the list goes on. In addition, he has been working with the city getting licenses approved, etc.
As first time business owners, we do not have the resources in a number of ways to hire extra help to accomplish these tasks, thus a large burden had/has been placed upon him.
We understand the confusion about hours and are working as hard as possible to getting open with a full schedule. We pushed extremely late into the evening to be open the Friday before Gallery Hop. That evening went well, but - as with any business - we learned things throughout the evening that we wanted to 'tighten up' before taking on the full experience of the Hop. It was a decision that was made which was difficult, but we felt was the right one.
This past weekend we were open from 4pm - CL. This weekend we will hold the same hours. We are hoping beyond then to begin expanding earlier into the week and morning hours.
The menu will be growing and expanding. (Including cheese ASAP!) This is the first business venture for both of us, and we are trying to operate under the motto 'Learn to walk, before you run.'
We love Columbus and the Short North and are doing everything we can to bring a great addition to the neighborhood. Hope to see everybody soon!
Thanks
BradPosted 2 years ago # -
Rastapasta
Olde North
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I am waiting to check them out. When I first heard charcuterie + cheese I was really excited.
I am not in to the fact they spend weeks and weeks sharing their interior decorating endevors on facebook and put no thought or care in to the food. Seems like being cool + hip is more important then sharing a passion for food; disappointing.
Posted 2 years ago # -
osulew
My house...in the middle of my street
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Thanks for the scoop. You guys are rad. I'll keep following FB and Twitter. I can't wait for more hours, and you guys may be one of the few things that can peel me outta bed and out of the house before 10am on a weekend.
And if you need any cheese tasting help... ;)
Posted 2 years ago # -
michaelcoyote
!seabus
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Rastapasta wrote >>
I am waiting to check them out.
I am not in to the fact they spend weeks and weeks sharing their interior decorating endevors on facebook and put no thought or care in to the food. I am not in to the style over substance mentality .Huh? I wouldn't say that "no thought or care" has been put into the food. If anything I'd say that they've been far too careful. In speaking with Yusef you can see that he is uncompromising in quality. I agree they need to start rolling out their cheese selections soon.
That said, the prosciutto (La Quercia) they get is no joke. I've gone in there several times just for that with the olives and bread (Elena Cristiani). The cocktails and coffee are pretty fantastic and vie for best in town.
I do want them to be open more and I think they would benefit from it, but it does seem to me that every time I've gone back there's been some change or adjustment that makes the place better. In that way they seem kinda smart. They have me coming back pretty often to check on progress.
Posted 2 years ago #
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