INSIDE KAPNOS TAVERNA
Published In Restaurant Business Online & Written By Sara Rush, Senior Editor on Aug. 13, 2015
‘Value engineering’ helped Top Chef’s Mike Isabella save $250,000.
Saving on supplies
Mescolotto worked directly with subcontractors to spec the Carrara-marble bar and countertops at half the cost. Isabella passed on a wall of custom-built banquettes, opting for just a few (below). After opening, he added some pricier tabletops for pops of texture—saving by not using the materials across the board.
A matter of materials
Isabella wanted subway tiles for the display kitchen, but because guests sit a few feet away, his contractor was able to use fiber-reinforced plastic. It looks similar, won’t discolor and costs 1/100th of the real deal, Mescolotto says. “Tile and wood are two [swaps] where most people can’t tell the difference,” he says.