Restaurant Development & Design

March-April 2017

restaurant development + design is a user-driven resource for restaurant professionals charged with building new locations and remodeling existing units.

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2 0 • 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 • M A R C H / A P R I L 2 0 1 7 TREND The first pop-up, Flip-Flop, is a celebration of rum with a dinner held every Thursday and Friday at 7:30 between January 23 and April 20. Flip-Flop features a bright interior with vintage rum and beach scene post- ers scattered across the ceiling, walls and windows, explains partner Todd Smith. The bar is covered with bamboo, and the barstools are spray-painted bright colors. Through each iteration, the aesthetics of the space will change. A professional painter will come in between pop-ups to alter the color on the walls. The tabletops, graphics, and art and paneling around the bar will be swapped out as well. The second version of Over Proof will transform it into a worldwide whis- key bar starting on May 1. The plan is to swap the bright colors for dark tones, in- cluding wood accents and mood lighting. "We want each pop-up to be completely different from the last," Smith says. Smith will add dark wood paneling around the bar, the walls will be painted a dark color, and there will be library shelves with old books and old bottles added to the space. He's also considering a faux tin ceiling. "It'll be quite a shock for people when they see it," he says. Smith and his team will also change out all the glassware, the menus and even the plants. Flip-Flop has featured palm-tree-style plants (bor- rowed from friends). However, he says he's careful not to buy too many things for each pop-up because of storage is- sues, though some of the glassware can be reused if the drinks rotate into the permanent menu downstairs. Doing pop-ups is great for res- taurant morale, Smith says. "There's something about challenging ourselves and challenging our staff — and who knows if we can even pull this off." To get ideas, Smith and his partners spend time reading design websites, books and magazines. As for sourcing, the glassware comes from the restaurant's regular distributors; the posters are acquired online and in local stores and flea markets — some were simply printed from the Internet and enlarged at Kinko's. The entire mezzanine, where the pop-ups are held, is closed off from the downstairs using drapes "to contain the sound, make it more inti- mate and also create some mystery," Smith says.

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