Entering Our 25th Year

As I am writing this we are beginning our 25th year of business. We opened June 30, 1985 on 1410 Solano Ave. and moved to 1329 Gilman St. in July of 1988. Through the years we have seen lots of trends and changes.

In 1985 we were barely using computers for bookkeeping. Now in 2009 we couldn't survive if we didn't have a computer system running our accounting, our cash register/payments and food ordering, as well as updating our current reservation system (Open Table). We didn't use mobile phones back in the eighties. Now we have to set up rules in-house for the misuse of them since they seem to run our lives. Ah, progress? Because of these last two things alone the world moves way, way faster.

On the other hand the slow food movement and environmental awareness have altered our outlook on food purchasing and the way that we run our businesses. In 1985 we would acquire exotic items from all around the world. In recent years we have thought twice about purchasing any food from abroad. Likewise, our own practices regarding how we deliver or receive our goods have been rethought since fuel is so costly. We try to get our local oysters delivered on the way to or from the farmers' market so that it saves extra delivery. Overall, we have strived to become as "green" as possible.

To keep up with the times, we need to improve our dining room and bar. Lalime's will be closed July 4-July 9 for remodeling. It may not all be done in time but there will be significant changes, with more changes to come. We are trying to reduce the noise level in the big dining room and we're adding lighting... I can't tell you all of it, you'll just have to come in and see. We have Kathy Farley, with Art Décor, in charge of interior redesign. She designed our other two restaurants Sea Salt & T-Rex. Kathy's husband, the artist Michael Shemchuk will be adding his touch as well.

Our Family,

Nevart Krikorian (Haig's mom) has retired from Lalime's daily duties for health reasons at age 86. She worked every day but Sunday. Her napkin folding, garlic peeling, bean snapping and delivery check-in will be missed.

Our nephew, Finn Welch is here from Maine for the summer to work for us. It is becoming a rite of passage for my Lalime sisters' children to come spend the summer in California with Uncle Haig & Aunt Cindy once they graduate from high school. We had my sister Robin's son, Max, 2 years ago. We'll get my sister Andrea's twins, possibly, next. Then my sister Jody's daughter, Hattie (Finn's sister) the year after. Then, lastly, my sister Amy's children. This is, of course, assuming they want to come. They will all leave with some new perspective on food and cooking.

-Cindy Krikorian