Boillon hopes to plug in the Mothership sometime this spring or summer. (Tim Carman/The Washington Post)

But Boillon has his reasons for signing a 10-year lease for the former Brown’s Caribbean Bakery at 3301 Georgia Ave. NW, and they start in the kitchen. The space is crammed with all manner of tantalizing equipment: pizza ovens, rotating decks ovens, industrial dough mixers, dough sheeters, dough shapers, a walk-in and much more.

Yes, the wealth of kitchen gadgetry appealed to the 37-year-old chef, but so did the economics of the deal. “The price was right,” he notes. “I’m priced out of everywhere else. I just saved so much money with all the equipment here.”

Boillon plans to ditch the awning but (for now) keep the safety bars at his new location. (Tim Carman/The Washington Post)

“I want to keep doing the wholesale bread,” says Boillon, noting that he’s hiring the former pastry chef from one of his earlier career stops, Chef Allen’s, in the Miami area. “I might as well make extra while I can.”

What’s more, Boillon is developing a cuisine that draws on his formative cooking experiences in South Florida, that unique culinary incubator that combines Caribbean and Latin American influences. He’s envisioning small plates, long braises, gourmet pizzas, Jamaican patties and other dishes.

“I’m trying to coin a term right now: Neuvo Retro,” Boillon says. “Just modernized versions of a lot of comfort foods.”

But Boillon is quick to add: “Once everything kind of falls into place, it’s going to dictate the menu a lot more.”

Boillon plans to launch a line of gourmet pizzas, taking advantage of the old deck ovens in the former Brown’s Caribbean Bakery space. (Tim Carman/The Washington Post)

“ ‘The Hub’ sounded kind of weird,” Boillon notes.

Boillon ripped out the old drop-ceiling panels to reveal a pressed tin ceiling underneath. (Tim Carman/The Washington Post)

Oh, yes, he’s running a food truck, too, in between everything else.