We will be open for Labor Day!

Come on down and see us, we will be laboring for you!IMG_1261


Pizza by the Kilo, Now Open!

Well, It’s been a busy first week at the ol’ seagull….

but I finally got around to snapping some photos…

Corner Shot 2

We’ve got 36 seats, split between the sun-bathed window.

Corner shot

and the 24 foot old fir table

Table

And pizza, pizza, pizza!Pizza 1

As you may know, our pizza is all about the crust…

Thick, Billowy, fluffy, bubbly ….

CRUST!

Dough

topped with seasonal inspirations-

PomodoriProscuitto

and cut to order, so you can decide how big of a piece you’d like

Pizza cut

As well as a selection of antipasti everyday as well!

Ceci

See you soon!


Coming Soon!

we are very close to opening…..

so no more pictures until it’s all done….

we don’t want to spoil the surprise!

But here’s our new logo!Postcard front


T is for teamwork, and Tombstone, …..and Tile.

It looks like a scene from a horror movie -a walk through a ghostly graveyard…

graveyard

but its actually about 1/3 of the kitchen floor with tile laid down, and the little graves are the tile spacers.

It was a team effort today.. Roman and Jenny were trading off placing tombstones

Tile Jen

and Johannes taking some personal pride in the project…..

tile johannes

After all….he will be spending most of his daytime hours here, once we open…

Once the tiles have set a bit, the spacers are removed and a tile floor emerges!

Tile floor

Getting closer!


Premier Primer

I’m a little behind on my weekly updates, but we have been working away…

It’s amazing how much a project can go from looking like some junk you pieced together,

to looking like an actual “something”, with just the first coat of primer..

The wainscoting is finally starting to look, well, -like wainscoting

Wainscoting 1

Very “Stately without being pretentious” -as my contractor complemented me.

*The actual color will be a rich walnut.

Wainscoting IIthe plumber starts  “dry fitting”  tomorrow, so this lonely prep sink will have someone to play with.

lonely sink

And we may actually start tiling the kitchen with this fine, fine Italian porcelain (no really, I’m serious, it is fine Italian porcelain) next week.

tile

Well thats all for now……

Ciao.


Re-claim and Re-use.

We spent this weekend, dreaming up, planning,

re-planning and finally building the mounting system for all the 100 year-old re-claimed original doors from the building,

will become the wainscoting for the Pizzeria.

Waincoting 1

-once they’re all trimmed up and re-painted, I think it’s going to give us that timeless, old Italian joint we are going for.

Wainscoting 2

and then I threw a vintage Lambretta scooter frame into the shot just for extra Italian-ness

(this newly acquired project is going to sit on ice for a while, at least until the restaurant is finished)

Lambretta

The doors have been hanging out in the old Seattle underground…..

Big Vwhich is fairly cinematic itself.

———–

I’m thinking about turning these old knobs I took off the doors, into some tasteful coat-hooks…

Knobs

….because what could be more comfortable than hanging your coat on a nice antique door knob?

Hopefully, we will get started on the kitchen floors this week as well!


Day 10, Moving Right Along….

After a busy week of tearing up flooring,

patching up spots of rotten boards,

having the professionals lay down salvaged original fir boards in the gaps,

framing the kitchen out,

picking paint,

and purchasing lighting,

….It’s starting to look less like an abandoned seaside shack,

and a bit more like the beginnings of a restaurant.

————-

We salvaged the original doors from the building, which we will turn into some classic style wainscoting to wrap the space..

Wainscoting

The boards we pulled up from the kitchen area, that will soon be tiled,

patched up the rotted hodgepodge of plywood that was the entry way.

Floors

the exposed bricks got a healthy coating of sealant today…but you can’t really tell

framing

And our newly acquired antique chandelier will soon find it’s home in the heavens.

chandlier

Stay tuned……


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