No. 21 - Restaurant Space Planning (Part 2)

On creating that magical hum

Last year, Louis and I took an evening stroll through a little neighborhood in Brooklyn, in the blistering cold. It’s the time of year in New York when my ears hurt from my metal earrings freezing, my Uniqlo heattech is barely enough, and all the restaurant windows are foggy with condensation from the warmth of the people inside. We took a turn right as the front door of a little corner restaurant swung open and we heard it.

There was this ethereal sound coming from inside this restaurant; both of our ears perked up like puppies who’d just spotted a squirrel bounding by. Our pace slowed a bit and, hugging our coats closer, we wondered aloud: what’s going on in there? What is this place? Damn, they sound so busy, should we check it out?

We took a few steps into the little courtyard in front, peeked into the windows as if that would do anything for us. What do all those people know that we don’t know? As we finally walked away, it happened again- the doors opened and you could just hear the magic, the harmony of plates and people, and you can’t help but to imagine how cozy it must be in there, like an oasis in the desert. It’s such a tangible feeling, like the moment you can feel the energy, even from afar, dopamine floods your system and all is right in the world. - Louis