Work continues on the awesome bar! One of the people you'll be meeting in this blog include general contractor Louis Hamel of Louis Hamel Design and Build in York. Louis has been around for decades and some of you might remember Little Louis Fish House in Dover, a restaurant opened back in mid-2000s. Well, that restaurant had one of my favorite interiors in tems of design. Lots of lovely wood, for one. Louis went on to study restaurant design at Boston Architectural College. Ben and Jen describe him as their mentor for this build out and whenever they waver on something, he tells them to just "make a decision." Follow your instincts is a good rule of thumb.
They decided on wood for the bar because food gets too cold on metal, for one, and the overall "feel" is warm and soft. They're using reclaimed wood in the restaurant and there's talk of using an apple tree from a sustainable tree harvest company. More on those companies later. Carpenter John Grenier is making tabletops.
Coming soon...what wine should I have with my charcuterie?
Rachel Forrest is the food writer and restaurant critic for The Portsmouth Herald, Seacoast Online and many other publications. She is the co-author of Maine Classics with James Beard Award winning chefs Mark Gaier and Clark Frasier.