Photo story
Inside the kitchen at Allelo
A Tuesday morning, two hours before the doors open.
By 8:30 the walk-in is already half empty. Prep started at seven: onions, then peppers, then the stock that will simmer until lunch.
Nobody talks much. The radio is on low and the only real conversation is between the knife and the board.
The owner tastes everything twice. Once when it's done, once after it sits. "Food changes its mind," she says.
At 10:55 the sign flips. The first regular is already at the door.
