At Restaurant Charlie at the Palazzo Las Vegas Resort Hotel Casino, the story is twofold: The lofted chef's table looking down on the kitchen and the efficient use of space for the kitchen itself. "The (Charlie) Trotter organization is good at keeping kitchens tight," says kitchen designer Jimi Yui. "Their kitchens are smaller than any other client of mine. They are very disciplined about maximizing front-of-house square footage. The back-of-house kitchen space for Restaurant Charlie is 25% of the gross square footage. This is a really efficient number."
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