The design began by gutting the existing commercial interior. The kitchen and storage facilities were planned around the special needs of the chef and menu. The kitchen was located so that food preparation could become part of the ambiance of the main dining room space. Tables and booths were placed so that a variety of party groupings could be achieved. Architectural elements such as a fountain, columns and a fireplace were used to visually subdivide spaces and create private nooks and seating areas. The restaurant was designed to allow disabled accessibility even though the local codes did not require this level of design; special tax advantages were gained by this approach as well as the ability to serve a wider patron diversity.