A NEWFOUND SWAGGER FOR METIZ

It took more than half the year for Metiz to be fitted with new clothes. And now that it’s more tailored than before, they haven't looked any better — and any more confident, too.

- NINO ANGELO COMSTI

“We made the kitchen more spacious, allowing us more space for us to cook, more space for storage and refrigeration. We used to have a lot of dead space at Metiz. It looked pretty, but we needed more functionality,” says chef owner Stephan Duhesme.

“It took three years for Metiz 1.0 to get to the level it had achieved, then we realized we had simply outgrown the space to pursue any more ideas. There were so many things we wanted to, but couldn’t due to space constraints. From a service standpoint, we also wanted a more intimate experience. More open dialogue between guests and chefs. While not everyone may be interested in knowing more about why we do things the way we do, it’s nice to have the option to strike up a conversation with us.”

He’s referencing the dramatically lit 12-seater chef's table, which smoothly wraps around the well-equipped industrial kitchen, consequently providing not just front row access to live cooking entertainment, but also dish descriptions coming from the very people who prepared them.

For a more intimate experience, diners can opt for the banquet seating running along the wall, positioned in a way where customers still get a glimpse of the open kitchen action. Or there’s the nook situated at the end of room, right next to the wine “cellar,” which allows people to revel in their own semiprivate space.