It's been a while.

This whole opening a restaurant process has taken longer than I ever anticipated that it would.  I almost forgot that I had this blog until some people asked me about it this past weekend.  I must admit there were several reasons why this blog trailed off.  One of the main reasons was because this whole process has become so drawn out I felt like a dude that always "talked" about his big ambitions, but failed to deliver the goods, if you know what I mean.  I wasn't comfortable hyping up all this cool stuff I wanted to do, when I didn't really know how soon I could actually serve it to you...

Another reason I haven't been posting is because I have had to deal with all sorts of roadblocks: bureaucratic red-tape, stalled building renovations, and litigation issues...  Out of my better judgement, I thought it would be wise not to post during this unsettling period.

Anyway, it looks like my family and I have weathered the worst of this storm.  I just wanted people to know that we are still here!  We will open - hopefully soon.  Next time I post, it will be of our soft opening date and I will post up my menu!  And look out for some changes in store for the Black Hogg.

To close, I wanted to introduce to you the guy who is doing the design for our restaurant.  His name is Brendan Ravenhill.  We saw the work he did at Osteria La Buca on Melrose and loved it.  We asked him to do our place and he was eager to do so.  He has designed all our furniture and the interior of our dining room.  It looks incredible, but you will have to wait to see it.  Here's some pictures of the work he did at Osteria La Buca to show you his skills.

He loves to design chairs...
and he designed this chandelier as well!

the interior is tight.

his wife did the facade.  and the food here is legit.



  1. Dude, I LOVE Osteria La Buca's feel. Plus their food is great too :) Stoked to see you movin forward with your dream man!

  2. Don't let your love grow cold eric, or for that matter your food. I know you can do it. I will go and have a meal at your restaurant. Live your dream and passion brother! Thanks for the update, because I was curious to what was happening.

  3. Hey Eric, this is Shaun from POS Lavu. I dropped by to see what Black Hogg is all about. Im very impressed with your ambition and passion for good food. Plus im a super fan of Osteria La Buca. I look forward to talking to you. To forward progress!!!!