The joint effort led to aesthetics that showcase a sleek, stylish yet minimalist concept...new digs are steeped in functionality...The improvements were the result of research...The ceilings are reminiscent of flowing table cloths, both for aesthetics and practical use, as they obscure equipment on the kitchen’s ceiling. — San Francisco Chronicle
Justin Phillips goes inside the French Laundry’s new $10 million kitchen. The expansion/revamp/upgrade was a collaboration between Chef Thomas Keller and Snøhetta.
Two of my favorite forms of craft. Well, some would say I like food more.
I'm really curious to about how much of that price tag was devoted specifically to the interiors too. If you go the to their website you can see images that were developed as part of the design process (I think), and the old kitchen. The arrangement has not changed, but the technology and finishes have. But despite that all that fanciness meat wood and fire are remain fundamental to the menus.
@Marc, another interesting tidbit from the website the temporary kitchen (used presumably during expansion/renovation), is for sale.
"Made from four custom-built shipping containers totaling 1120 square feet, the temporary kitchen will sell with all of the equipment the restaurant has used during the past 10 years of service, along with some nostalgic items selected by Chef Keller."
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Is this fake news?
@Sam, which part?
Two of my favorite forms of craft. Well, some would say I like food more.
I'm really curious to about how much of that price tag was devoted specifically to the interiors too. If you go the to their website you can see images that were developed as part of the design process (I think), and the old kitchen. The arrangement has not changed, but the technology and finishes have. But despite that all that fanciness meat wood and fire are remain fundamental to the menus.
@Marc, another interesting tidbit from the website the temporary kitchen (used presumably during expansion/renovation), is for sale.
"Made from four custom-built shipping containers totaling 1120 square feet, the temporary kitchen will sell with all of the equipment the restaurant has used during the past 10 years of service, along with some nostalgic items selected by Chef Keller."
Just what I wanted- an now leaking set of shipping containers with used equipment and the non-functioning industrial kitchenaid.
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