Photo courtesy of Elizabeth Parker Photographie
When you dine out, you might think about the ingredients that go into your food, but you probably don’t think about all the numbers that make your meal happen. Restaurants are filled with interesting figures that might not be apparent when you bite into an enticing entrée or take a sip of a signature cocktail, but they’re all around you.
This week, we take a jaunt over to H Street to grab some moules, frites and brews at of Belgian accented gastropub Granville Moore’s. While we’re dipping, sipping and slurping, we find out how many dishes are an homage to the Muscles From Brussels, the astounding poundage of potatoes they use every week, and how many former collegiate cheerleaders work in the kitchen.
Seats in the restaurant: 58, 26 bar stools, 18 chairs and 14 benches
Beers on draft: 19
Bottled beers: 60 small bottles, up to another 12 off-menu small bottles, more than 40 750 ml bottles, and several larger format bottles.
Trappist beers: Usually 12
Belgian beers: Around 100
American breweries Matt LeBarron has toured in the past two years: More than 40
Bloody Marys offered at brunch: Six, including the Mary Shon made with house-infused pepper vodka, horseradish, Worcestershire Sauce, and pickled asparagus
Sandwiches on the new lunch menu: Five, including a steak & cheese and an egg sandwich.
Styles of moules: Six, including the Jean-Claude Van Damn Those Mussels Are Good
Different mussel creations that have appeared on the menu since opening: 62
Pounds of moules sold every week: Approximately 1,200
Baguettes used each week: 170
Orders of frites sold weekly: 1,500
Pounds of potatoes used every week: 1,200
Number of different dipping sauces available for the frites: Seven
Size of the Granville Moore’s kitchen where the magic happens: 120 square feet
Number of celebrity guests: Unconfirmed; “Because of our agreements with the Hollywood and Global Elite, we cannot give out the names of the celebrity guests who have dined here.”
Number of former collegiate cheerleaders working in the kitchen: One, chef Teddy Folkman