Friday, March 3, 2017

Really Cool Design

My customers are pushing me, and every day, I have to reach deeper and deeper into my bag of tricks. Here is a grill I designed yesterday. The main challenge is that I have very little room, and the customers functionality demands are intense. In this case, I used a few concepts from Extebarri in Spain, one of the best restaurants in the world. In my opinion, I fixed a few of the design flaws with Extebarri's grills. That's a 36" True Chef Base tucked below the grill. We'll cut holes for 1/9 hotel pans in the front shelf, for sauces, etc. I'm hoping my customer lets me use black glazed firebricks for this grill. BBQ grils should be black, in my opinion.

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