The affordable fare, which Mallios credits partially to knowing his suppliers well enough that they’re in constant communication about what is fresh in stock daily, might also be a reflection of the thoughtful design of the space. Mapos, the firm behind Green Depot, was called in to reimagine what began as a rather staid and outdated dining area. The choice was a natural one for Mallios, being that he and Mapos’ lead architect Caleb Mulvena have been buddies since they attended Cornell together, and, in the end, he couldn’t be happier with it.
At Mulvena’s coaxing (Mapos projects largely follow their philosophy of smart reuse), Mallios decided to recycle much of what was in the old space, rather than gut it completely. And we’re not just talking a sconce here and a chair there – the tables, the menu backs, the surface wood at the bar, the chairs, and even the floor are all recycled. In fact, the idea to make the tabletops from the over 150-year-old pine taken from the ceiling of the old restaurant came not from Mapos, but from Mallios himself, who, as Mulvena put it, “really started to have fun with it.” So much fun that he even got the old staff from the previous restaurant involved in the new build-out. Rather than have them be completely jobless while the space was being redone, Mallios employed some of the dishwashers and other staff to reupholster chairs and even plaster the walls.