Right around the corner from having our chefs in residence move in. And That’s right, everything makes me think about food. But this time can you blame me? ^^ eat this: scallop ceviche as a decadent, briny spread ^^ ^^ don’t eat this: butter, caramel tint, brie painted trim ^^ We’re in the countdown to opening so look for a little site redesign, guest chef takeovers of the blog (and kitchen), and opening days (daze)!
Since the focus on EatsPlace is always on food, it might be fun to look back to see how far our little kitch has come. The old kitchen is where the current bar and dining space are located. Old kitchen galley: ^^ throwback tuesday^^ New bar and dining room: ^^serious chefing happening here soon ^^ Old kitchen: ^^ the ahem wide view of the ye olde kitchen ^^ The new commercial kitchen is in the expanded garden flat below the former basement/cellar. Where the old basement took up 1/10th of the building, the new restaurant kitchen is a full third of the building. The biggest changes are the fixtures and equipment. Efficient lighting, both for tasks and the room. Commercial high gas powered equipment to cover the varied cooking techniques that all the chefs in residencies will need for their concepts, but also strangely…
We’re getting ready for our first chef residencies and finishing the paint and decor. Some wise professionals have consulted with us to select our palette. There are some hard and fast restaurant design color rules like the red family signals hunger, and truer reds are best suited for fast food. Neutrals indicate fine dining. Purple is for health maladies and should be saved for spas or maybe a juice bar. But we prefer to get inspiration from food naturally. The variety and color of one type of food is astounding (bags of beans here). We also like this sparkly wall of recycled wine glasses. Very green. Rules can be useful guides but I really believe color rules were meant to be broken. Try a shade out, break it apart and start again until it’s right.
The little things are a lot. Like tiny door knobs cost $3000. No kidding. Please don’t steal people’s door knobs. It might have cost them a lot of lunch money. Like siblings who will make artisanal hot chocolate mixes at EatsPlace because one way their working mom showed latchkey love was by leaving packets of store bought hot cocoa for them to find after long winter walks home from school. Like testing paint swatches is such a small thing compared to an entire gut renovation but that’s when it strikes me. We’re this close to opening (thumb and forefinger a centimeter apart). Like when someone gives me one of their chicharones. And they only have three on the whole dish. And if I liked it so much why didn’t I order my own. But still I got one, and it was warm and crunchy….
There is a punk rock contractor in our midst. The truck parks next to (or is maybe the cause of?) smashed records: Branding influenced by collages and fanzines: Punk rock is wonderfully inspiring for restaurant start ups. As a chef/owner who is building a restaurant from scratch, I really get the handmade DIY ethos. At some point I’ve done a little of everything to ensure EatsPlace opens. The cut and paste look rebels against machine made fonts, and the craft of cookery is rebellion against our massive industrialized food system. Like punk, a restaurant kitchen sometimes can be angry and loud. But instead of crude, we have crudo. Because our point is made on the plate, and our connection is the diner.