The First Wood Samples

I left Chicago for several weeks back in September. When I left, the restaurant space was a shell- almost empty- that was going to get even emptier. In old buildings like this one there is always something more to remove or to change. It is the king of never ending changes. But the fall was a time to dream about the new space, even if all of the plans and layouts were finalized. You could easily imagine anything you wish into that space - the size of the tatami room, the color of the columns in the entry way or the effect of those special architectural pieces that Dirk was describing with such a poetic language. Dirk Denison is our architect. He is a character.

When I came back - it was all defined, in a rough raw way with pipes and wall frames. The big kitchen was already half the size of the dinning room - and the dining room was already too big. That is how a chef thinks. There is ever enough space in the back for the cooks and always too much space in the front for the guests.

It is also the time when the building plans start to change, because of what you discover behind the walls or when mistakes appear. And of course the budget has to follow. They are the first tests for the team, to measure how good we are to respond and be proactive.

This past Friday I met with Dirk at his office, to finalize some of the details. He had two slabs of wood on the table. This summer we had gone to the mill to pick the wood we wanted down to the exact tree. Then we picked the stains and colors at the veneer warehouse. It was important (and also very interesting to see the wood factory and how that works) because these pieces of wood - Sen and Makassar Ebony - will define the feel of the restaurant. The two pieces were the final samples – or depending how you see it - the first actual pieces of the restaurant walls and tables. I’ll be wrapping them up and keeping them.