Open Kitchens: The Show Goes On
Friday, November 1, 2019 | feature
Encompassing almost the entire back wall of the dining room, the kitchen at Ledger includes a raw bar with counter seating at one end and a hot cookline with a solid-fuel grill on the other.
Matt Camilleri, managing director of RealFood, talks about the latest trends in open-kitchen design and how to balance showpiece equipment, like raw bars and wood-burning grills, with less attractive production areas. Ledger, a progressive New England restaurant in a historic bank building in Salem, Mass., is featured in Foodservice Equipment & Supplies magazine as the latest RealFood project with a strategic, and only partially visible kitchen design.