Behind the paper: pouring it on

Before we started construction, my contractors warned me that there would be a lonnnng period when my restaurant space would seemingly look the same from day to day. If you're wondering why you haven't read a Contigo update in nearly 6 weeks, that's the reason. If Contigo were a ship, she would be adrift in the doldrums. A crew of six to eight guys come on board every day for eight or so hours. They pound, bang, saw, drill, dig, heave, ho, curse, grunt, sing pirate songs (okay, I made that last bit up). The work they're performing is vital. Plumbing and gas lines have been installed; foundations laid; framing, seismic upgrades, and some roofing and HVAC (duct work for the ventilation system) work has been completed. Unfortunately for this blog, these accomplishments aren't so photogenic. How many more artsy photos of nails and drains can I expect you to tolerate?

There is one exception: the concrete pours. I already documented the first one, performed just before Christmas. Since my last "Behind the Paper" post, there have been two more pours. The exciting news is that Contigo now has floors. Woohoo! The bummer is there are still two more pours to go.

Which begs the question: "Why so many separate pours? Why not do it all in one go?"

The answer lies in the elevation of the property. If everything were on one level, one or two pours would have sufficed. Unfortunately, that's not the case. While the building that houses Contigo is all at street level, the backyard is a couple of feet higher. In order to get enough seats to make this construction worth my investment, I need to be able to use the back patio for additional restaurant seating. Nearly a third of Contigo's seating will be outdoors. The restaurant is only permitted to use the backyard if it makes the area accessible to diners who use a wheelchair. Of the two possible solutions — lowering the backyard to street level or installing a ramp to access the higher backyard — the latter proved less expensive. My architect decided to split the dining area into two tiers with two access points, one by three stairs and one by ramp.

The second pour filled in the upper dining area at the back of the restaurant, including the stairs and part of the wheelchair ramp. The bulk of the ramp and the lower dining area were filled in with the third pour at the end of last week. As I was looking at the space over the weekend, I had a thought. If this whole restaurant thing doesn't pan out, I can always turn Contigo into a skateboard park.

Next up: more HVAC work, roofing, the beginning of electrical rough in, closing up the walls. The last item is the one I'm waiting for. Then things will really start to heat up.

Comments

[Anita]

Right after we walked away on Saturday, I said to Cameron: "Oh crap, I forgot to ask him how Contigo is going and pester him for a photo update" :D

[Jack at F & B]

I was only thinking an hour ago of dropping you an email to ask how it's going and voila!

Oh, and Contigo is a great name for a skateboard park! :)

[art]

I'd be pulling my hair out.

Do you have a general contractor or you be it?

[EB]

Oh come on! What Noe needs is a good half pipe!!!

[Tony Bury]

How funky is this range of kitchens? I was recently looking for a new fitted kitchen and came across Space Kitchens Fusion range - I love them!. Its about time someone spiced up drap looking kitchens. My personal Favorite is the Salmon one... take a look at http://www.spacekitchens.co.uk/

[Tony Bury]

How funky is this range of kitchens? I was recently looking for a new fitted kitchen and came across Space Kitchens Fusion range - I love them!. Its about time someone spiced up drap looking kitchens. My personal Favorite is the Salmon one... take a look at

fitted kitchens - Space Kitchens

[sir jorge]

ah...the joys of a skateboard park.

[Mia]

OK, this isn't in response to this post, but just thought I'd let you know that those chai poached prunes? So great. I'm serving them tonight atop some Indian-spiced gelato for dessert. I love how they aren't too sweet, but have the perfect amount of spice to complement the fruit. Thanks for the recipe!

[YO]

Hello from the waiting room.
I decided to say hello since this post came out the day of my birthday, as a present. In "THE" blog when it comes to eating. Only the title is enough. I'm waiting to see the sardines in the plate. My favourite dish. No doubt. A la plancha, the best. O en escabeche, saladas, ahumadas... O como sea.
I'm so happy since I'm living here next to Sac and I discovered that I can buy fresh sardines and anchovies less than 2 dollars a pound. Who want tuna???? well, ... sometimes but with sardines. I can even forget jamon, jjejejjejejee. Smelly??? No way.
So, nice to share the taste for sardines and waiting for the opening.

Salud,

YO

[gwinn]

Brett, hast thou forsaken us? We need updates please... :)