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For the counter, Bleskacek and Siu collaborated with Mark Hamilton, co-founder of <a href="http://hamiltonandschwarzhoff.com/">Hamilton and Schwarzhoff</a>. "He had, lying around under all this dust, these 16-inch-long pieces of wood used to impart oak fl

Photo
courtesy of
Peter Belanger Photography
Originally appeared in Plow Restaurant: Local Dishes, Design
on October 7, 2010
For the counter, Bleskacek and Siu collaborated with Mark Hamilton, co-founder of &lt;a href=&quot;http://hamiltonandschwarzhoff.com/&quot;&gt;Hamilton and Schwarzhoff&lt;/a&gt;. &quot;He had, lying around under all this dust, these 16-inch-long pieces of wood used to impart oak fl
For the counter, Bleskacek and Siu collaborated with Mark Hamilton, co-founder of Hamilton and Schwarzhoff. "He had, lying around under all this dust, these 16-inch-long pieces of wood used to impart oak flavor into wine aged in stainless steel barrels much like tea sticks," Bleskacek recalls. "They're just throw-away pieces but we had them resurfaced, planed, and tongue and grooved." Hamilton used two-inch-thick marble for the counter (believe to have come from a former U.S. Postal Service office) and slate from an old school house for the sneeze guard. "I guess schools back in the day had really nice chalkboards," Bleskacek says. "It's not just painted on but solid slate."

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