How Now Blue Cow? Ask Steve Livigni

A blue cow
A blue cow Photo: Ballet Lausanne via Flickr

We’ve been following the progress of Mendocino Farm’s forthcoming Downtown sandwich laboratory, Blue Cow Kitchen and Bar, mostly through the tweets of Harvard & Stone/La Descarga/Black Market mastermind Steve Livigni, who is designing the drinks here with partner Pablo Moix. Last month, Livigni guessed at an opening in the second week of February and showed off a photo of former Anisette/Church & State/Milos veteran Joshua Smith swinging a razor blade in the kitchen. Now, we see on Facebook that the restaurant is holding a pre-opening party for select fans this Monday, while a rep confirms an opening is “98% sure for the end of next week.” What else can we glean from Livigni and random postings on Facebook with which to form some shaky conjecture?

Last month, Livigni peeled back some experimentation on the restaurant’s drink program, teasing that one may see, “boozy root beer floats, lambic cherry rickys, pecan old fashioned, fernet on tap, cow staring contests,” could be coming down the pipeline with barrel-aged cocktails, while on Wednesday, he offered up a new indulgent concotion of “Allagash Curieux, Spicebox Whiskey, Gran Classico, Apple Juice.”

While an exact opening date is due shortly, a Facebook page, shows training clearly underway, plentiful food shots, and what appears to be the pastry chef pouring milk into Smith’s mouth from a cow-shaped vessel. Let’s hope it’s still this fun when Blue Cow opens.

Earlier: Rustic Canyon Tops Travi, Del Pero’s Burger List [GS]

How Now Blue Cow? Ask Steve Livigni