Welcome, folks! Today we’re learning how to redo a restaurant.

Here’s what you’ll need: a restaurant, serious painting skills, menu changes, and a clientele gnawing their hands off to get back in the space.

Take a look at an example: Boston Public Meat. Chef-owner Pino Maffeo transformed the old Restaurant L space into an Asian-inspired temple by layering wood textures with shades of brown. Plus, he tacked on a swish bar/lounge.

Next, he retooled the menu with both Asian and steakhouse influences by adding an ethereal pho with prawn dumplings and fried shallots and by holding onto his signature roasted Laotian ribs with Thai sauce. There’s a simple selection of choice meats, like Kobe and organic hanger steak, as well as enormous chopped salads and the ultimate side: “colossal French fries.” A selection of raw oysters, tuna avocado summer rolls, and a massive shrimp cocktail complete the list.

As for the crowds? Well, they’ve already found their way back.

That was easy, now, wasn’t it?

Boston Public Meat, inside Louis Boston, 234 Berkeley Street, Back Bay (617-266-4680).