Ever thought about opening your own restaurant? Brett is, and he's blogging about it on In Praise of Sardines. His most recent post on his reaction to his architect's open kitchen design is a fantastic insight into the process and Brett's food and cooking philosophy: "This is exactly what I want Olallie to represent. Honesty. Truth. Openness. The restaurant exposed, transparent. Letting everyone know 'we're not hiding anything.' "