Ever wonder how those sexy, magnificent wood-fired ovens actually get installed in restaurants? Us too, which is why we find the Brett Emerson's photo gallery of the delivery of Contigo's oven so strangely fascinating: "Delivery was touch and go at times, but I suppose that's to be expected when your baby weighs 2,300 pounds. My little bundle of love is a one-ton wood-fired oven made in the Tuscan hillside village of Reggello and imported by Mugnaini in Watsonville...She has siblings at many local restaurants, including (if I remember correctly) Chez Panisse, Nopa, Coco500, and Lulu." [IPOS]
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