Kiu Markham
February 8, 2018
XIX Nineteen Restaurant + Patio
January 14, 2019
At Russell Hendrix, no project is too big or too small; our goal is to work with our clients to design kitchens that are fully operational and on budget. We work collaboratively with each client to maximize functionality and meet the needs of the business owner. We design, deliver and install all of our equipment to ensure that each component is correct. Our end goal is always to bring our clients visions to reality.
One of our completed projects is The Wickson Social, an elegant and sophisticated pub located at 5 St. Joseph Street in Toronto. Chef Andrew Carter and his designer Elisa Sauvé transformed Alexander Frank Wickson’s timeless gothic warehouse into a modern and conventional bar. The restaurant is located within a heritage site which has been incorporated into a condo building. The idea was to grow the business organically by providing a comfortable environment for people to congregate and socialize. The overall atmosphere of the pub is enhanced through the murals that are painted throughout the space which provide an eclectic and inviting feel.
A heritage warehouse is transformed into a modern gathering space.
The Space
The restaurant is a multi-room space for both public and private dining. The main dining area is called “The Nook” which features a 16 seated, semi-private dining area. Off The Nook is “The Nest”, a vibrant yellow-accented lounge and bar area. The kitchen can be found in the middle of the restaurant behind a red glass-encased wall. The kitchen contains an impressive array of commercial equipment including a US 8 burner range with dual space saving ovens. A Delfield 6 drawer under-counter refrigerator and a 2 drawer under-counter freezer, as well as a custom stainless tabling and a walk-in cooler with penthouse refrigeration.
Design Process and Equipment Choices
After an initial conversation with Andrew our contracts team began working on preliminary designs. The area designated for the kitchen was limited, which meant our team needed to create a design that would maximize every inch of cooking and preparation space. This was a critical component to the success of the project.
The primary focus was on functionality and workflow. Our team created several highly custom stainless steel pieces to space. This was not a one-step process, the design was reworked and redesigned several times to ensure the final layout was perfect.
As the project progressed our contracts team provided Andrew with their choices for equipment. These were units they felt best suited the restaurants needs while maximizing the space and enhancing workflow. In this specific build, the space limitation demanded performance in every inch of the lineup, which is why premium products were suggested. Andrew chose units that provided a lot of versatility and production capacity, in particular, Garland’s high volume HEEG24 broiler.
At RH we want our clients to be confident in the products we are supplying, which is why our contracts team took Andrew to meet with Chef Hans from Garland. It was there that Andrew was able to test each one of the units that were proposed and feel comfortable with the choices that were provided. Project manager Rob Milford mentioned that “we wanted Andrew to see the quality of the equipment, to test it himself and feel confident with our recommendations.”
The Bar
Andrew also asked RH to assist with the bar equipment in both The Nook and The Nest. RH invited Brian Schultz from FS1, the Eastern Canadian Perlick Manufacturers Representative, into the design process. Perlick equipment is an excellent choice for any bar layout since it can be modified in various ways. Brian worked closely with Andrew and his bar manager to create a unique design that was tailored specifically for space. Both bars are equipped with underbar equipment, reach-in under-counter refrigerator, and refrigerated back-bar cabinets with glass and stainless steel doors for both style and sanitation.