Two restaurants three streets apart had merged on paper and nowhere else. Each kept its name, its menu format and its own printer. Guests booked one and arrived at the other.

One wordmark with the room name set beneath it, so both sites share an identity without pretending to be the same room. The menu became a grid with fixed slots, priced weekly by the kitchen and printed in house on the morning of service.

Both rooms opened under the merged brand in the eleventh week. Forty-one items were reconciled into one list. Menus are now set by the head chef without a designer in the loop.