All this trouble for a humble frites and waffles joint?

As our last few blog posts suggest, we have very little to write about other than that we are trying desperately to open. We have written about our permitting perils (actually, we haven't really talked about the half of it...because it's so depressing), so in a nutshell this is how we feel about all that: %@#%&#@#$$%!!!!!!!

Our tweets aren't even tweets anymore, they're faint squeaks.

"Hopefully hearing some good news today!" or "Tried our cold brewed iced coffee recipe today!" ... I mean, how do you capture hopelessness and despair in 140 characters or less?

I'm being melodramatic. For the past 2 years, we have been trying to breathe life into the idea of Saus. It's been 2 years of pain, joy, and everything in between: securing enough money to make it possible (joy, shock), working at restaurants for experience, but little pay (pain, fun), finding 33 Union Street after a long, fruitless search (j-o-y), realizing that building a restaurant from scratch would cause lots of stre$$$$$$$$$$ (pain-stab-punch-pain)...anyway, you get it...this journey has yielded alternating bouts of pain/joy.

However, nothing compares to what we have experienced these past few months, from June (when we thought we would open) until September (now). The past few months have been downright frustrating. You ask: "Who is the sorry wretch to blame for my being prevented from devouring delicious frites and waffles????" In a 140 character or less squeak: it's completely our fault that Saus is not open yet. Plainly, we thought we knew what to expect from the permit process, but we were completely wrong. A quick aside: the city of Boston and Inspectional Services Department are way too busy to care if some kids can't open their little Belgian restaurant. Yeah, we were surprised to learn that too. So without delving too deeply into why it's taking so long (here's a hint: lots of waiting for approval)... I want to leave you with this one note: we're tired, we're disappointed, we're frustrated and running out of patience, we're jobless (can only afford Chinatown now - God bless it), we're jaded, but we're passionate as hell and can't wait to open and (hopefully) make people happy with our food. We're entrepreneurs. We're America. (those last two were completely gratuitous).

FEEDback

We love hearing ideas from people! We aren't even open yet and we are looking into the future, visualizing new items on our menu.

How do we want our little concept to expand while staying true to our roots? We started Saus as just pommes frites and home-made dipping sauces. Then we realized that if we were doing pommes frites, we should definitely have poutine as an option- melty cheese, home-made gravy- what's better? Then along came the Liege waffles. Sweet perfection in waffle. How could we leave out this Belgian classic? Especially when it fit in so perfectly with the theme of home-made sauces. So we created a menu of home-made sweet sauces to pair with the waffles. **

Our current menu is a great way for us to start. We need to hit our groove in turning out perfect frites and waffles. However, this doesn't mean this is what we will always look like. We want to add more Belgian street food classics. Preferably foods that are better dipped into sauce (which most everything is).

This was a very long-winded way of saying I got an email from a real-live Belgian asking if we were planning on adding her favorites to the menu. She asked about meat croquettes (also called "bitterballen" and "vleeskroket"), frikandel and cervela. The latter two she describes as "cut open before frying and then served with mayo, ketchup and diced onions in the middle." So we are looking into these ideas, seeing if anything can be imported for us and how they would add to our concept.

We want more FEEDback and ideas from other people out there waiting for us to open! Any foods you think would work on our menu?



**NOTE: An idea to sweet/salty fiends: try our nutella with the frites.