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8 Small Restaurant Kitchen Design Ideas For Stylish Kitchen – restaurant kitchen design ideas

This adventure was aboriginal appear in HONOLULU Magazine.
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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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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

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