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J U L Y / A U G U S T 2 0 1 5 • r e s t a u r a n t d e v e l o p m e n t + d e s i g n • 5 3 Making Cultural Connections Two key themes drove the effort: creating a space that would refect the vibrancy of Latin cuisine and culture without being thematic, and creat- ing a space that delivers an intimate, residential-style experience within a 6,700-square-foot footprint. "We wanted to convey the spirt of the Latin culture and the bold favors that you get in the food and incorporate those into the overall feel of the restau- rant," Oldham says. "We also wanted to make sure it had distinct identity, one that wouldn't be mistaken for a Mexican restaurant. We referenced Cuba in the architecture and design elements and incorporated a lot of Spanish residential- style furniture throughout." Those elements become evident as soon as guests enter the restaurant's lob- by. A custom-designed piece inspired by 14th- and 15th-century Spanish furniture serves as the host desk. A small collection of frames on the adjacent wall contributes to the residential atmosphere. "Through- out the restaurant, we were looking to in- corporate those types of traditional details that you see in Latin culture, mixed with modern components," Oldham says. "So the host station has some detailing in that regard. It sets the stage for a very friendly, welcoming experience." Inside, the restaurant extends the paladar theme through creative delinea- tion of space into separate but visually connected rooms, each of which offers a slightly different experience. The restaurant includes a formal dining room, a large bar area that opens to an outdoor patio, a more casual dining room off the bar and a second outdoor patio for dining. "Part of what works so well here is that we've created several spaces that are distinct but that all feel like they go together," Himmel says. "It doesn't feel like a 6,700-square-foot space. Depend- ing on where you're sitting, it's actually very intimate." Playing with Color, Scale Guests in Paladar's main dining room enjoy a casual but more formal experi- ence. The room's neutral, gray stucco backdrop comes alive with large fuchsia draperies, deep teal seating and table accents, crown molding and custom walnut millwork. The carpet's her- ringbone pattern "refects traditional wood fooring designs that you would see in Latin — and especially Cuban — homes," says Oldham. Lighting plays a key role in this room as well, just as it does throughout the restaurant. "We used a linen ribbon- type, pleated shade — again, something you'd typically see in a residence — and brought those details and textures into a restaurant setting," she says. "That same style is used in different sizes — smaller in the more formal dining room and A special "paladar" nook within the bar is just right for a party of six to eight guests. It's open but has a more intimate feel thanks to a slightly lower ceiling, a tile wall feature and pendant lights that set it off from the rest of the room. Project Team OWNERS: Andy Himmel, Elie Weiss, managing partners DESIGN: Richardson Design (Scott Rich- ardson, owner; Kristie Oldham, design and trend director; Kayla Mehalic, designer; Kira Makshova, designer) ARCHITECT: RSA Architects (Richard Siegfried, founder; Tony Majc, partner) KITCHEN SUPPLIER: Wasserstrom FURNITURE: Hardwood Solutions Com- mercial Wood Products SIGNAGE: Federal Health