Sunday, September 9, 2007

Front of house. The other side.

As a kitchen boy, this is a surface encapsulation; without details of each Dolci prepared in view, hand slicing Proscuitto, Wine list or waiter’s attire and more encased vintage displays.

The Restaurant I am working, we don’t play. It’s extravagant, but focused; gearing towards connoisseurs of taste and money. Strictly Italian.

A small (20 tables) Restaurant, Champagne and Dessert bar, and Aparetiv buffet in North Centro Storico. As well as a Bottega of homemade regionally researched Marmalade's, Grappa's, Olive Oil's and some serious Coffee for heads!

This is a design introduction and physical front of house recap. Food e ancora forthcoming…

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