Monday, May 9, 2011

Floors and Beams and the Kitchen is Black

Well I have not posted in awhile.  Things were going on but the visuals of pulling wire and putting in plumbing are not so sexy.  But right now there are some significant changes going on so I thought I would drop in and get some photos and share with you. 

Additionally we have been plugging away at the menu, reworking the smallwares order and banging out shifts at the Brewery.  So how do we write a menu?  What makes it what doesn't?  Well the Chefs (myself Brian Cook and Matt White) all make a few dishes.  Should be ready at 2:30.  Then we sit down with Doug Griggs (owner of CBC and Milestone) and Jennifer White (GM at CBC) and who ever else is around, and we eat.  We talk about the dishes, think about how hard or easy they are to pick up (that is kitchen for "you ordered it now I gotta make it"), we think about cost, and how it fits into the overall model of the concept.  We have tried lots of pizzas, sandwiches, salads and entrees. 

The floors are starting to go into the dinning room and the kitchen.

And as you can see the kitchen is black.  Why is the kitchen black?  Well I do not know.  But all of the walls are black.  It is a small space and I feel like the black walls are not helping make it feel bigger.  I am thinking maybe Brent Lacount was Goth in an earlier life and so he is just into black.

We have also recently gotten these cool beams that stretch out from the pizza oven.  They seem well secured so don't worry about walking under them.  Nice to add a few straight lines into all those curves.  Less than two months until opening, still got work to do.


  1. So excited for you to open. Columbus really needs this! Love the architecture and the food looks delicious. Can't wait ;)

  2. Wow! I have been reading on Columbus Underground as well as these blog posts and I can't wait to try out the new restaurant! Looks like you have a very unique and interesting concept at your fingertips. GREAT WORK! Love trying out new restaurants with my other 20-something friends. We will be sure to come out when it opens!

    Also, do you have any plans for hiring staff? On another note, I would love to work at a trendy, fun restaurant on a part-time basis. How can I find out more information? Thanks!

    Excited and anxiously awaiting the opening!!