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Week Four: Dishing on dishes

Steven Cook and Michael Solomonov finally exhaled, as the city Department of Licenses & Inspections ironed out the mystery of the restaurant's address and issued the crucial construction permits for Zahav. Saturday, Dec. 1 is the start of their lease, but they hope to get the keys today (Nov. 29) -- with the understanding that the contractor will start demolition next week. Solomonov is cooking up a visual for next week -- something involving a sledgehammer -- that I'll videotape and post.

Of course, in between anxiety pangs, the partners are always working out all those "little things" that will go into Zahav. Take the dishes. They'll use two sets -- one for the fine-dining section and another for the casual section. But which pattern? Which china factory? And therein lies a story.

Solomonov's mother's family is from East Liverpool, Ohio a town on the Ohio River across from Pennsylvania and West Virginia. Its claim to fame is fine English pottery. Solomonov says that anyone who's spent time in East Liverpool develops the habit of flipping over dinner plates to see the insignia of the china maker.


altra.jpgWay back when, Solomonov's grandfather Alexander Fisher was a pediatrician in town, and one of his young patients, Dick Blatchford, had a heart condition. A med school chum of Dr. Fisher was a renowned cardiologist in Cleveland, who suggested treatments for Dick that likely saved the lad's life.

Solomonov went home for a cousin's reunion, and talk turned to Zahav and the need for china. Solomonov reached out to Homer Laughlin, one of the remaining giants of the china world, and inquired about patterns. Its national sales manager was only too glad to help. A guy named Dick Blatchford.

Two designs are being considered. Above is Kenilworth Altra (for the fine-dining side) and below is Homer Laughlin Fiesta white (for the casual service).


plates.jpg

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Comments (1)

LJ:

Watch out for the wobble effect in the bowl with the narrow lip. If you have to cut anything in it, it may tip over from the force. I've seen chef's make this mistake before. Just the kissaki.

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This page contains a single entry from the blog posted on November 28, 2007 7:20 PM.

The previous post in this blog was Week Three: Liquor ain't quicker.

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