Amongst the wires and beams, I hope you are beginning to see the bones of a restaurant. With the open kitchen area firmly in place, I can almost imagine the hustle of a working restaurant. As part of the dining experience, Verace's kitchen will be part of the space, with a corridor passing through the 'hot' kitchen on one side and a 'cold' kitchen on the other, and where dining guests can meet the chef as he orchestrates their meal.
It reminds me of one of my favorite books, Heat, Bill Buford's account of working in Babbo's kitchen. The book takes you through each work station, from the prep kitchen, to the grill, to plating pasta. It is a fascinating look into inner workings of the restaurant world.
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