This is a journal about opening the third restaurant from Rick and Deann Bayless, and the Frontera team. The focus here is to record how a restaurant vision becomes a restaurant reality: to build a sustainable restaurant – green built; financially sound; delicious seasonal, local, Mexican food.

To begin: a series of posts that explains how we got here. Construction is heating up, so expect a flurry of post as the space is built out, the menu is set, and as the restaurant opens in the summer of 2009.

Stay tuned...