Left: Chef John Fraser worked closely with Schwartz and team on all aspects of the dining options
DESIGNING FOR SCALE AND SERVICE
In late 2022, the developer brought on Michelin-starred chef John Fraser and his JF Restaurants group to operate the two signature foodservice venues: Vermilion Club, a modern, high-end steakhouse open to the public; and Winnie’s, an exclusive, seasonal restaurant and lounge for building residents. “Te needs of the building and the client
came first,” says Fraser. “Tat influenced our concept – spanning multiple meal periods, with a lunch, dinner, and late-night service. We had to think about how our guests would use the space and how to support that.” Working closely with Fraser, Schwartz and his team adapted the original layout and equipment specifications to accommodate the chef ’s refined service style and menu. “Tere were changes to the hot and cold
lines, and we worked with his award-winning sommelier to enhance the bar design and wine storage,” Schwartz says. “We’d planned for flexibility, so the revisions didn’t require a complete redesign. We had about a month to turn the drawings around.” Fraser appreciated the setup. “Everything is off the shelf and on wheels, so it’s very much plug-and-play,” he says. “Tat gives us versatility; we can switch out a wok station for a four-burner grill if needed. We haven’t had to do that yet, but the option is there.” Both restaurants rely on a shared
commissary kitchen, tucked into the back- of-house space on the second floor. “We use a hub-and-spoke method,” says Fraser. “All heavy prep, butchering, pastries, and vegetables are handled in the commissary and then distributed to the business units for finishing.” Labor efficiency was a key goal. “Labor is the highest expense in any restaurant,” says
“The commissary helped us control labor costs, which are the highest expense in any restaurant”
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Fraser. “Te commissary helps us control that across multiple units.” A cold seafood station at Vermilion had to
be dropped due to time and budget. “It would have been a great feature,” says Schwartz, “but we prioritized getting the main operation open.” Instead, designers expanded the dining area with additional table configurations.
THE LINEUP: A THOUGHTFUL FOOD HALL
On the ground floor, Fraser’s team also operates Te Lineup, a curated food hall with five distinct fast-casual concepts: Day Shift (coffee), Ariana (vegetarian Mexican), Iris Mezze (Greek/Mediterranean), Big Grin (burgers), Gatto Pazzo (Neapolitan pizza) and Pop Up Poke (build-your-own poke bowls). “Tere’s one solid cooking line in the
back,” says Fraser. “During peak times, each station is staffed, but during shoulder periods, we can scale back and run more efficiently. Tat flexibility is key.” Gatto Pazzo – Italian for crazy cat –
features a show kitchen with a gas-fired oven clad in leopard print, inspired by the “leoparding” technique in sourdough pizza. “Even with burgers or pizza, there’s a John Fraser touch,” says Schwartz. “It’s not a typical food hall. Each station is visible to guests, but supported by shared storage, prep, and warewashing. It’s efficient, but still brand-forward.” For Schwartz, working with Fraser
proved as rewarding as it was rigorous: “He’s a creative, artistic chef, as well as a sharp businessperson. He understands ROI, operations, guest experience – the whole picture. Tat’s rare.” Fraser echoes the sentiment. “We had a
great collaboration. Ken gave us the tools to deliver a refined, seamless guest experience while staying within budget and schedule constraints. Tat’s a win for everyone.”
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