The big to do list

I will try give you an idea of what the last few weeks have been like. Its hard to plan something, and for months sit by painfully as it seems to take forever to complete. Then outta nowhere it comes down to a mad flurry of electricians, plumbers, carpenters, dishwashers and cooks all vying for the same bit of space. Here are in pictures the last weeks of our disheveled and run down building, turning from a construction zone into an actual restaurant.
The counting down to the unveiling is about to begin…….

The big to do list, page one,

Page two,

And finally page three.

Another in the long list of permits needed to do anything!

Ah yes, having the drains cleaned. A pleasant experience, just ask anyone who was inside the building that day.

Just a little embarassing our hoarding covering the front or maybe a rouse to make the unveiling a bit more spectacular.

The instalation of the acoustical ceiling.


The arrival of the banquettes.

The start of the millwork being delivered and installed. This will become a sommeliers station.

The instalation of the glass at the front entrance.

The stairs installed with runway lighting!

The lighting illuminating the brick walls complete.

The freshly oiled floors.

The bar fridges in place, needless to say they were not empty for long!

With the major construction done it was time to install the banquettes.

One of our carpenters worked to the point of exhaustion. We joked that we built everything twice in order to get it right.

The rebuilt patio doors looking out.

Franco, Paese's master carpenter having a celabratory cigarette after removing the hoarding exposing our last 9 months of work.

Franco either admiring his handy work or hating us for making him do everything twice.

The completion of the patio. Bringing a bit of life to this tired block.

The completed bathrooms. Yes thats me in a sling. There is never a good tiime to fracture and dislocate ones shoulder. Especially when your the chef and your restaurants just about to open.

Deirdre and Tony, trying to deciede the correct angle of the back of the banquettes. A very important measure considering we want people to sit, eat and drink for hours.

Craig Hudson, General manager looking at the above scene and wanting nothing to do with it.

It starts to feel real when the carpenters move out their tools and the tables and chairs start showing up.

Tables built, and the lights hung.

After an intensive three hour dusting it was starting to come together.

From the dining room looking towards the bar area and the front of the restaurant.

A couple of thousand glasses waiting to be washed and polished.

The stairwell heading down to the washrooms but more importantly the 3500 bottle cellar.

This wont be empty for long if Bruce has anything to do with it.

This is where I am planning to sleep at night.

Looking down the bar towards the back of the dining room.

The kitchen, scrubed and ready to start cooking.

It's rare for a kitchen crew to see this sight. Brand new gleaming pots and pans.

Okay enough is enough, if you have been following us for this long you are about as tired of watching construction shots as I am. we have kept you in suspense for far too long. As I type this, the building has been dusted, polished and buffed to an impecible shine. The kitchen coolers are on, the stoves have been lit, the wine glasses are aching to be filled. The staff are chomping at the bit, the menu is being printed and the food orders are waiting to be called in. There is only one little piece of paper that seperates us from welcoming the public in through the  front door and its called a liqour license. Next post the “reveal”.    

I promise!!!!!!!!!!!!!    


3 Responses to “The big to do list”

  1. 1 Wendy and Enzo DiMatteo
    May 14, 2010 at 7:48 pm

    Being neighbors I have enjoyed reading your blog. When Tony told Enzo he was going to have a second restaurant we were so happy for him. We can’t wait to hear when the new restaurant will open. I had to laugh when I read you have named the stray cat “meatballs”, my twin boys have named the cat “grey foot”. As for the smoker well it is on again today and it still freaks us out when we see smoke coming into our backyard then we realize it is the smoker going on. Thanks for this blog you have done a great job.

    Can’t wait to have a great meal at the new restaurant soon!!

  2. 2 sj sherbanuk
    May 16, 2010 at 6:43 pm

    great blog! luv the blow by blow and all the picts especially the “befores”. YUK! Chris i think u have a talent besides cooking.

  3. April 26, 2013 at 7:55 pm

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    lot its almost tough to argue with you (not that I personally would want to…HaHa).
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