Open up the Kitchen

As with most products, the remodel of the London Grill comes down to management and budget.  With this economy, budget reigns supreme, so things are moving forward behind the scenes (we're getting estimates, re-valuating finishes and furniture, etc.), so that we can stretch dollars are far as possible and make prudent decisions as this project moves forward.  In the interim, we're moving forward with the following concepts.

We know we would like to accomplish:

• Open up the kitchen to the dining room for an increased energy.
• Dishes will be finished by a chef on a polished basalt table with heated lamp, expediting trays and helping the waiters manage food delivery.
• Herb garden on site - perhaps a Roof Top Garden.
• Old steam table taken down on the front line and replaced by two refrigerated prep tables.
• Connect pantry to front line through the front line wall ( in order to consolidate labor) turning ours into one cooking line.

These are our latest developments.  This will move forward -- so, stay tuned and thanks for turning in.

Chef Serge Wins Tilth Award!

Oregon Tilth is a nonprofit research and education membership organization dedicated to biologically sound and socially equitable agriculture. Oregon Tilth offers educational events throughout the state of Oregon, and provides organic certification services to organic growers, processors, and handlers internationally.  This year, Chef Serge from The Benson Hotel's London Grill restaurant and two other chefs competed in the fields of Lake Oswego using two special ingredients: coucous and pork.  Chef Serge emerged the winner and was presented with a special Tilth "pitchfork" award.  Congratulations, Chef Serge!

Hydroponics and Furniture and Uniforms - Oh My!

Hello Readers:

We continue to make progress on our design concepts - now they include uniforms and furniture prototypes.  Tell us what you think!  Below are images of the living horticultural walls we're envisioning - these plants live under grow lamps hydroponically and come in flats that are about 3x3 foot square.  This allows us to change them out seasonally, grow herbs and harvest them from the walls to at least theoretically use in food prep or to service the "wall" to keep it vibrant and alive. 

We think the concept is flat out amazing and will provide our guests a one-of-a-kind guest experience.

Uniforms are classic, sophisticated and contemporary - thoughts?

We like the classic black on black - with aprons that are long and sleek.  Not necessarily edgy, but certainly functional and classic.

Lounge furniture for the bar area is also clubby, warm and a paean to Northwest style.  This is not the precise furniture, but gives an idea of what it would look like.

We're making progress!

PS: See us at The Bite of Oregon next week.

Next Steps - The Concept Begins

The Conceptual Plan begins (we'll share the site plan as soon as negotiations are completed with design candidates).  Beginning from the exterior of the building - these are the doors between the front entrance to The Benson and the front entrance of El Gaucho.  We envision red carpet flowing from the street down the hallway to the elevators.  Then the red carpet would turn left down the stairs to the lower level of the hotel.  The red carpet (really a combination of burgundy, gold, greens, browns and red) would flow down the center of the restaurant.  On the left as you enter the restaurant is a Chef's Table with open expediting area, so that guests can really see the fantastic culinary preparations as the come out of the kitchen and are plated before they are served.  At the end of the red carpet (here it looks like a large golden sun) is a private dining room that is located inside the present wine cellar.  The wine offerings will be maintained in a temperature controlled, and completely glassed in space.  Then inside that space is a the private dining room with a stunning glass lighting fixture that resembles an Oregon waterfall above the table.  This space is also entirely encased in glass making it a show-stopping centerpiece to the environment.  On the right side of the restaurant is a lounge and bar which also includes a fresh oyster bar.  Comfortable, sophisticated but never stuffy or aloof this is the concept for the new restaurant's layout and floor plan.  Comments?  Thoughts?

Colors, fabric treatments, lighting, furniture, and designs come next week -- thanks for tuning in!

Amazing New Update

As we move through design concepts for what will become the "new" London Grill -- we've discussed taking the amazing space that is the roof of The Benson Hotel and making it a rooftop, urban garden.  We can now become better integrated with local farmers, sustainable practices, organic and fresh purveyors.  Here's an idea of what the roof might look like.

We've retained a designer and will share the look and feel of carpet, interiors, fabrics, furnishings, finishes and more -- soon!  So, stay tuned!

Blog Posts - 30,000 Foot Level Concepts

Been traveling and not had the chance to post - you know how that works.  Here are notes of our "conceptual meeting":



NW/Wow Factor/Creativity
Local + Seasonal
Daily Specials with Interactive Social Media
Creative Story Telling around Suppliers
Very Flexible Menu
Reduced Portions to be in-line with fine cuisine and quality ingredients
Reduced Price
Herb Garden on RoofTop
Menu - What Fonts?  Paper?
New Logo?
Same Name?

What are your thoughts and comments?

New Concepts

The new concepts are starting to take shape - we're looking at removing the flooring - old heavy carpets with cork underflooring and taking the space that has been the London Grill to its cement or granite beginnings.  We envision a more rustic approach to the space.  The feel would be that of a wine cellar or rustic farmhouse with warmly stained floors - easy to maintain, warm and inviting.  The image provides some sense of what the floors and cozy, recessed lighting ambiance.