When David Walzog got the go-ahead to design the kitchen for Strip House at The Westminster Hotel in Livingston, N.J., the executive chef’s wish list drew on his experiences working at the Monkey Bar and Michael Jordan’s The Steak House N.Y.C., both in New York City.
Walzog insisted on 14 sets of refrigerated drawers—where food is held below 40F. Several drawers were installed on the line, providing more space for plate assembly and enabling 14 cooks to keep surfaces clean and orderly.
Drawers and gaskets are cleaned daily, and twice a week they’re disassembled for bleaching. The quarry tile floor in the kitchen is graded and easy to hose down and power wash, he says.
Strip House’s five walk-in coolers are extra-spacious. The lowest shelf is 10 inches off the floor, two inches higher than health codes mandate, Walzog says, to facilitate mopping and cleaning. Rubber-coated shelving resists rust and cleans and moves easily to accommodate a variety of bin sizes. Safety glass and wire grating enclose two pairs of fluorescent bulbs for ceiling light.