"Even though I had nothing, in the traditional sense, to qualify me as a chef or a business owner, I had something convincing and compelling from my early twenties. From that era with the chicken, and my dad shouting at me from the back steps, and me wanting to sleep the long permanent sleep. I had something from that time." —Gabrielle Hamilton, Blood, Bones & Butter
Over the course of sixteen weeks, ending on Dec. 31, 2015, we published a series of stories at Eater Boston chronicling some the details involved in taking an empty space an turning it into Juliet. Find some excerpts from part 8 below, follow the link to Eater for the full story!
"I don't remember the last time I wasn't carrying over line items from one day's list to the next, reconciling them into categories of still relevant or too late."
" Early in our planning stages, we realized, in Katrina's words, that "custom is not in our budget." We splurged, though, for a few front and center accents like this table, the redwood counters, and an antique store find that became a custom light fixture..."
"Katrina's lightbox "Juliet" sign glowing from the inside looks particularly impressive at sunrise, which is good, because soon I'll be seeing a lot of sunrise."
"That gentle but apparent reverberation will be a short-lived signature and will soon be drowned out by running water, stacking plates, orders called out, silverware on china and the tap tap tapping of knives through onions, shallots, garlic, carrots, celery, and herbs."
"Like I had just waited at the tomb three months for Jesus to pop out and then reluctantly walked away unfulfilled."