Marcle Pine

As our opening date draws near, we finally have our full kitchen up and running. Here are pictures of the kitchen as it was and as it now looks. Our kitchen before we started the transformation The Atelier Anti-Kitchen The first question people always ask when they walk into our kitchen is "where's your stove?" We call it the 'Anti-Kitchen' because there isn't really much of a kitchen there ... or so it would seem. When we began developing the idea for this restaurant several months ago, the idea was that we would be using new culinary technique and technology, which meant a very atypical kitchen set-up. We do not cook with gas. We do not have a stove. We have no grill, no deep fryer, no heat lamps, no exhaust system. All of our cooking apparatuses can be tucked into a cupboard. At the end of the night, our kitchen looks as it does in this picture. We cook with immersion circulators, single-hob induction surfaces, dehydrators, pressure cookers, heat guns, a thermomix, solar ovens, etc. The primary advantage is that these are all small and portable, and we wanted to build a kitchen that consumed far less energy than today's standard professional kitchen.

Here are some pictures of the front of the building, as it was before we moved in, and as it looks today with the changes. Things are coming together very nicely, and my staff and I are super-excited to open. There is a small amount of work still to be done on the outside, but you get the basic idea here. I told them to make the building look like Darth Vader. They got it close enough I guess. I will post before and after pictures of the inside soon as well. Before we moved in Atelier as it looks today

Also, this is a book that should likely sell for a lot more than $50 ... we are all fortunate to get one at that price, whenever it arrives. I wouldn't be overly surprised if, in Alinea fashion, there was something else included when the pre-orders do arrive based on this comment by Nick Kokonas on the Mosaic: "The book shops put it out earlier than they were supposed to... that said, you are getting something a bit different.... :-)"

mkayahara - I am not able to speculate on an opening date, unfortunately. As you may know, we had hoped to be open by now. Please check our website or facebook group for updates. WYF - Our 12-course menu will be $75. Here is a link to our website: http://www.atelierrestaurant.ca/

First, thank you for your interest in Atelier. We do still have a fair amount of renovation to do, inside and outside. We more or less gutted the entire space, including the kitchen. Atelier will indeed be a tasting menu restaurant, serving a 12-course menu every night to every guest. I think people often underestimate the dining public in Ottawa, who, from my experience, are very well educated and enthusiastic about new and exciting culinary happenings. We will be serving 'New Canadian' food, based on more efficient and more exciting culinary technique and technology. The world of gastronomy has never changed so quickly as it has in the past 5 years, and we would like to reflect that in our food, wine, and service.

Not sure if anyone noticed - Polyscience no longer seems to sell 'the smoking gun'... the thing only lasts so long because you can't change the inside filters, only the ones in the bowl, and eventually it just stops producing smoke.

I somewhat agree sadistick about buying your own cheese for when you get home, but the same could be said about wine I suppose - they find it and pour it for you. Also, we must not forget that it is expensive for a restaurant to keep a good cheese inventory at perfect ripeness. Almost got into Colborne last time I was in TO, will certainly be going on my next visit in March. Thanks for the pictures.

Another simple way to levitate food is by diamagnetism - foods that contain water (which is diamagnetic) are repelled by magnetic poles, and this type can last forever...the only tricky part is achieving lateral stability... ←

Is the price per L still under one dollar in the U.S.?

In a proper dewar, LN2 lasts a lot longer than a day. I have a 10 L dewar and if left untouched, it would take 45 days to evaporate (according to the manufacturer). I get a refill once a week, and I don't notice any loss at all.