The space at 449 N. Clark is long and thin. Windows line the northern and western exposures. The restaurant is going to have two kitchens. A prep kitchen , originally slated for the main floor against the eastern wall, visible to passerbys on Illinois. And an open line kitchen in the front of the space, a beautiful mix of stainless steal and local finishes. The main kitchen is being designed to be seen. This is where the action happens. Just picture it -

You order your delicious choriqueso torta –a mixture of homemade chorizo, fresh made cheese, and all the fixins: cooks get it assembled and place it into the wood-burning oven where the cheese melts and the bread gets toasty and warm. You stare into the oven – mouth open, watering...

For now, demolition continues.