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Look for P*Ong in April, Okay? These Things Take Time

Ong walks softly, carries a big whisk.Photo: Patrick McMullan

P*Ong, the long-awaited all-dessert restaurant from former Spice Market pastry chef Pichet Ong, has been delayed yet again. Previously we had heard that the date was set for this week. Now, Ong tells us, he’s looking at mid-April. There’s final painting to be done, juicers and dehydrators still to come in, a sanitation inspection yet to be passed, and other typically troublesome details. “I’m doing all this by myself,” says the chef, who studied design at Berkeley and is laying out the restaurant. “But I kind of wanted to so that next time I’ll really know how to open a restaurant. The Department of Buildings has been my worry. So many restaurants have opened illegally, either applying for permits afterward or being grandfathered in; we want everything to be just right from the first day.”
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