Our eyes must have their share.
It’s a pleasure and an education to watch a new restaurant come to life. From a dirt floor to the final tweak of table settings, the restaurant is shaped by passion, preference, and real world limitations of space and budget.
Vintro Kitchen is the collaboration of an award winning restaurateur and an owner with an innate sense of generosity. It is part of Vintro Hotel, a renovation of an Art Deco classic. But the restaurant is in newly constructed space and it’s concept developed slowly and thoughtfully through site visits, tastings, and ideas and images bounced and balanced.
How to be Mediterranean but transcend cliche? How to plate the food? How to work in the charcuterie that the owner loves? What should it feel like when you’re greeted, when you sit down? Who do you go with and how long do you stay? How can the space be a party a night and a calm oasis in the morning?
And as much as you think it just happens–it doesn’t. Construction takes time and has to proceed apace. Menus are written and rewritten, furniture is chosen, delivered, arranged, and rearranged. I watched the concept chef sit in the corner of the room, running his eyes over every detail, watching the light, the way people moved in the space–servers and diners.
And then there was tasting–not only to try out the dishes, but to run the kitchen and kitchen staff through their paces. Spoons ended up down the drain, ingredients came and went, loaves of bread from bakers all over the city were sliced.
At Vintro Kitchen, making the function of the restaurant visible becomes part of the experience. The lavish spread on the cold table piques the appetite and sparks the party.
And in the end, it comes together. You sit, sip, sigh and enjoy.