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.

Issue link: http://rddmag.epubxp.com/i/798720

Contents of this Issue

Navigation

Page 41 of 91

4 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 • S P O N S O R E D C O N T E N T 2 0 1 7 UP GROUND FROM THE LaBarra is a 230-seat casual Italian restaurant in the Chicago suburb of Oak Brook. With a menu featuring small plates and Chicago-style pizza, it offers an inviting, friendly atmosphere, due much in part to the decor. Owner and "Chief Doughboy" Rich Labriola calls his design concept for LaBarra "not necessarily modern [but] just a little more contemporary." Part of that design concept was wood paneling on the walls. "We wanted a place that was cool-looking," Labriola says. "We wanted wood but we didn't want stuffiness to it. I'm always about adding warmth to a room. Wood has a great, warm texture, so we just had to find the right wood surface. I didn't want anything typical." "The warmth of paneling sends a message to customers," Labriola says. As to the paneling at LaBarra, "the way we used it, it [brings] a richness without a formality. That's what the restaurant is about." The search for exactly the right kind of wood paneling for LaBarra brought him to Reclaimed Table. Reclaimed Table has been providing the highest- quality customized, reclaimed wood tables, paneling, slabs, and bases to commercial and residential clients nationwide since 2009. In fact, Rich Labriola already knew the quality of Reclaimed Table products. His restaurant Labriola, in downtown Chicago, was designed with tables from Reclaimed Table. "We get a thousand people a day through [there] and if you looked at [a table], I'm not sure you could see a scratch or a mark on it." There are some very good reasons customers like Rich Labriola come back again and again to Reclaimed Table for their wood product needs. Reclaimed Table has years of experience making reclaimed products that are durable enough to withstand the toughest us- age. Not every company that works with reclaimed wood understands its unique strengths and weaknesses. That leads to pieces that sometimes crack or split. But Reclaimed Table has the experi- ence and knowledge to ensure that the product will stay beautiful and intact for years. Reclaimed Table partners with its customers not just to provide them with top-quality products, but to act as problem solvers as well. Using only the best processes and finest materials, their dedicated team of craftsmen is commit- ted to creating beautiful, sustainable products. Nothing leaves the shop until it has been rigorously inspected and meticulously packaged. That's why Rich Labriola is a confirmed customer of Reclaimed Table. "We have a long history with them," he says. "We can't go to just a cookie-cutter shop. The quality of what they do is as high-end as anybody. Their product is lit- erally the first thing seen when you walk in a restaurant. It makes the statement we wanted to make." www.reclaimedtable.com THE WARM LOOK OF WOOD AT LABARRA Walnut butcher block tables from Reclaimed Table are both attractive and durable. Paneling of random width, length and depth helps give LaBarra a warm, rich atmosphere.

Articles in this issue

Links on this page

Archives of this issue

view archives of Restaurant Development & Design - March-April 2017