One day, when I was about mid-way through writing Stanley Park, I took Chef Barb Alexander out for drinks at Il Capo to discuss restaurant design. I wanted her to explain to me what the inside of a place like the Monkey’s Paw might look like. I also wanted to know what a money-no-object restaurant kitchen might look like if she were in charge of building it. I based the restaurant Gerriamos from the book on THIS diagram.