Michael Leviton, a Newton native, trained in high profile restaurants in San Francisco and New York over the last several years and had more recently returned to the Boston area as chef at the acclaimed Upstairs at the Pudding in Cambridge's Harvard Square. He and his wife Jill own and operate the 60-seat restaurant. She manages the front of the house and he runs the kitchen. Together they work as one of the creative chef/owner husband and wife teams that have become popular among Boston area restaurateurs.
The corner location of the restaurant with its seat-to-ceiling height windows generates a relaxing and airy feeling drawing on its plush upholstered fabric designs, wall hangings and seating arrangements offered by Sandra Fairbanks of Fairbanks Design. Additionally, Michael and his wife Jill injected many creative elements from their experiences across the country. Hardwood floors with a wide plank design and a draped panel ceiling in the dining room substantially add to the space's comfort level. From the front entrance back into the food preparation areas of the kitchen, Lumière demonstrates a certain style and creative flair; one of impeccable and rather unique attention to fine details.
It starts from the dining room where the MTS padded table tops with crisp linens and clamped paper tops are flanked by Gar bistro style chairs in a mahogany wood finish. The tables are set with linen napkins, Baguette flatware and Symphony European white china both from World Tableware, a unit of Libbey Inc. Particular attention is paid to the wine glass chosen. In this case the choice is Mondial wine goblets -- Schott Zweisel by Oneida®. Small Lucite Comet salt and peppermills by Olde Thompson are also part of the table setting. A simple and refined atmosphere with pure whites and clean lines puts the emphasis and focus on the food being served and set the tone for an artful dining experience.
The kitchen is equally absorbed in these attentive qualities. Space, according to Michael and Al Nunes, TriMark United East's Contract Sales Engineer, however, became the primary consideration in trying to completely satisfy the total set of kitchen requirements. Michael says he has four people that work in the four-sided kitchen space, each with their own separate roles. On one side of the cooking line sits two Vulcan restaurant series ranges each with four burners/cast iron top grates and 12" hot top sections and standard ovens, one containing a backshelf mounted ceramic radiant salamander broiler and a 35-40 lb. oil capacity fryer with a stainless steel tank and twin baskets. The use of S/S filler tables between the fryers and ranges ensures full use of the limited space and a clean and sanitary work area.
On the opposite side, another cooking line contains a Vulcan convection oven and range with the same burner and hot plate configuration. To maximize additional work space and storage spaces for food preparation, a custom center island style consisting of a stainless steel double overshelf mounted over a stainless steel common top covers three Randell refrigerated work top bases. Each contains two doors and one has doors and pull-out storage drawers. Cutouts for a drop-in sink, and a self-contained ice cream cabinet and space for existing ingredient bins, a mixer stand and 20-quart mixer for the pastry/dessert chef all are contained within the common top.
Behind the pastry area along the wall beside a sheet pan rack sits a wall-mounted Advance Tabco hand sink and a 103" three-compartment pot sink with two integral drainboards sit under a wall-mounted pot rack. The third slanted wall contains the dishwashing setup. A Jackson Tempstar® upright Pass-Thru dish machine is surrounded by a straight clean dishtable with a wall-mounted T&S Prerinse spray and an L-shaped soiled dishtable containing rackshelves, which conforms to the space's wall slant.
The fourth wall faces the dining room and presently contains a stainless steel pass-thru shelf and opening at working height which opens into the back bar and glass and dish storage areas. The back bar contains an espresso machine, two Beverage Air hi boy refrigerators and two wine refrigerators, that house the bistro's fine wine and beer selections. An underbar Supremetal hand sink, two-compartment bar sink and a cocktail station with an ice chest and speedrail and soda gun service round out the restaurant's beverage service.
TriMark United East's sales engineering, project management and installation team worked closely to coordinate all the particulars within the required timeframe and budget. John Rudnicki, TriMark United East sales representative, continues to offer his proven professional industry expertise to Jill & Michael Leviton of Lumière and to foodservice owner/operators throughout the Boston area.
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