The origin behind the name of Element Collective's upcoming Kinmont has finally been revealed. The sustainable fish and seafood restaurant in the former Zealous space took its name from a certain type of salmon fly fishing lure dubbed the "Kinmont Willie," created by Scottish fly maker William Scrope.
The name ties in nicely to the restaurant's sustainability since fly fishing is strongly linked to conservationism. Fly fishers started sportsman's clubs in the 1800s that eventually began to form the roots of what is now known as the environmentalist movement.
Taking these cues a step further, Kinmont will harken back to those 19th century roots with a strong presence of copper (a 20-foot customer copper bar top for one), salvaged crown molding, and hand-knotted Oriental rugs will drape the ceilings above walnut wood flooring. That classic décor will be met with a sense of the regal in the Marseilles blue tufted leather banquettes and Hans Wegner elbow chairs that surround black walnut butcher-block tables. Hanging above all of this will be vintage brass chandeliers that are sourced from the Midwest.