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This adventure was aboriginal appear in HONOLULU Magazine.

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Restaurant Kitchen Setup Ideas – New Image House Plans 8 – restaurant kitchen design ideas | restaurant kitchen design ideas

At a time aback they had been planning on prepping escargot in their shells and Dover sole amandine, the aggregation of Miro Kaimukī were aperture cans of corn, shredding cheddar cheese and baking craven thighs for shoyu craven – items that Chris Kajioka of Senia apparently never absurd he would serve in any of his restaurants, atomic of all his new French bistro.

In October 2019, Kajioka, forth with chef and restaurateur Mourad Lahlou of San Francisco, Justin Park and Tom Park of Bar Leather Apron, and the advice of bashful investors, bought Café Miro, a 22-year-old adjacency alehouse accepted for French dishes with an beverage of Japanese style. They planned on reopening at the end of the year. The aperture was delayed, as openings usually are, and a new date was set for unveiling: April 2. 

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In March, Miro Kaimukī had accomplished its menu. Its new logo was a line-drawn iris, the civic annual of France. The brace of the space, orchestrated by Oakland-based de La Cruz Interior Design, was complete – a new albino copse bar installed, the carpeting ripped out and the accurate beneath polished, adding walls opened up, the aged décor replaced with abbreviate and beeline chairs, attenuate lamps afraid from the alpine ceilings, and lapis dejected tables belted in gold. There were clandestine parties appointed in the two weeks afore the aperture date. On March 5, Miro Kaimukī opened beforehand anxiety to the public. Two weeks later, Honolulu Mayor Kirk Caldwell ordered all restaurants to abutting for dine-in service. 

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“We did annihilation for the aboriginal month,” Kajioka says. (It was absolutely about two weeks – a attestation to how time seemed to amplitude during the alpha of the pandemic.) “Just carapace shocked, you know. We acclimated that time to accomplishment some things about the restaurant that weren’t absolutely done. And again we started to go a little stir-crazy, so we started cooking.” 

On April 4, the day that Kajioka had planned on confined à la carte dishes such as escargot at the bar and a six-course $60 prix fixe card that included terrine and steak au poivre to an already sold-out dining room, he and his baby aggregation were beneath a pop-up covering handing out takeout accoutrements via a makeshift drive-thru in the parking lot.

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Top 8 Design Features To Borrow From Restaurant Kitchens – restaurant kitchen design ideas | restaurant kitchen design ideas

His aggregation included Trevor Webb, who had confused aback home from Los Angeles in January and was to be the chef de cuisine of Miro Kaimukī; Alejandro Briceno, aforetime of V Lounge and Prima and who additionally had confused aback from L.A. in November, originally to accessible his own restaurant; and Jason Peel, ahead controlling chef at Roy’s Hawai‘i.

The aboriginal takeout dinner, which offered moi with amber scallion dashi or Wagyu abbreviate rib with peppercorn sauce, acclimated capacity that the restaurant had already stocked. Afterwards a ages of takeout, the account dinners had gotten added homey: prime rib, buzz chicken, barbecue ribs. By the alpha of May, Briceno was elimination cans of blah for a blah goulash for the weekend takeout dinners and Webb was baking racks of craven thighs for 60 plates of shoyu craven to be delivered to homebound seniors as allotment of the Show Aloha Challenge, adjourned by donations.  

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Kajioka emphasizes that annihilation they’re confined now will be on Miro’s card aback it eventually opens. During the shutdown, he didn’t appetite to serve annihilation from the absolute card – the temperature and arrangement acute dishes wouldn’t accept captivated up well. And he didn’t appetite anyone’s aboriginal aftertaste of the restaurant to be based off an acquaintance delivered in a “horrible takeout alembic that’s all steamy.” The takeout dinners amount amid $50 and $90 for two, and Kajioka estimates they advertise about 120 to 160 commons anniversary week, which helps to pay his agents of six. Original projections for the restaurant estimated 120 diners a night, bristles nights a week.

“The acceptable allotment is we didn’t clearly open,” Kajioka says. “We were not absolutely onboarded with agents yet.” He says his freeholder has additionally been supportive, and they’ve formed out hire abatement and deferral. “So we’re not pressured here, we aloof charge to accomplish abiding the agents is OK. Beyond that we’re accessible to rock. I like our card a lot and a lot of bodies were absolutely stoked

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