Le Reve Reopens, 'Wonders Better Than It Was'
If you liked Le Reve before, the happy chef and management believe you'll fall over for it now that it has doubled its kitchen space, providing for more efficiency, elbow room and new equipment – including a... salamander?
After undergoing bank vault surgery, Le Reve restaurant in the Village reopened Friday to the delight of customers and, frankly, to the chef more than anyone.
"More space to do better food!" said executive chef Patrick Murphy. "We're not going to be bumping into each other. We'll be more organized. It'll just be a lot more efficient for us."
The grand reopening of the space at 7610 Harwood Ave. followed a remarkable remodel in which two century-old vaults were removed to make more space in the kitchen. A lot more.
"This is our grand opening since Feb. 16," said assistant manager Chris Wolf. "We've gained tremendous space in our kitchen. It's doubled in size, and that's just going to improve every part of our service.
"It was a long process. We were really working up 'til the last minute, and everyone did a great job."
"It's so different, but it's so much more functional," Wolf said. "Having that big vault upstairs – that was a nice touch to the ambiance, but I think, for our customers, being able to make this a more fluid surface, I think everyone loves it so far.
"Overall, service will be greatly improved. It was such a tight galley kitchen back there before, and they will be able to be so much more productive."
Along with more space came new and better equipment, which makes Chef Murphy a very happy man.
"We've got a salmander now, one piece of equipment we didn't have before – it's like a broiler, with the flame on top, so you can brown something, or flash plates or steaks.
"That's one thing we're excited to have. And our ovens are top of the line, they cook really quick, our burners are extremely hot – hotter than they were.
"We have a line now. It's wonders better than it was."