Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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At the Corner of Clark and Illinois: Wood Burning Oven In Place

The XOCO Blog
July 21, 2009

Wood Burning Oven In Place

Rick and I just got out of our weekly walk through with Goldberg, Farr Associates and Steve Schoop (our kitchen designer). After a long time waiting in the wings, the oven finally has a home. The question today was, what to build around it? The original framing creating the look of some hulking monster in the midst of the restaurant. With everyone's input, we came up with a great solution - slimming down the look.

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