Restaurant Development & Design

MAY-JUN 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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3 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 Y / J U N E 2 0 1 7 DESIGN MARKET Grey Ghost Named one of the most beautiful restaurants in the U.S. last year by Eater.com, Grey Ghost — named after a Prohibition-era, rum-running pirate — is a Brush Park neighborhood installation from Chicago-based chefs John Vermiglio and Josef Giacomino. Design firm Pink & Wooderson were tasked with creating a concept that reflects the city's current landscape while paying homage to its industrial roots. Housed in a building that originally opened in 1919 as a dance hall, the 2,534-square-foot, 84-seat modern steakhouse on the Detroit River offers Midwest-sourced cuts and hand- crafted cocktails by proprietor and cocktail artist Will Lee. At the front entrance, floor-to-ceiling windows provide views of Watson Street. Guests are greeted by a real steer skull, a 15-foot steel bookcase hold- ing greenery and design pieces, and a chandelier fashioned by the owners using an antique chicken rack and Edison bulbs of various sizes. In the open dining room, industrial lighting and exposed brick are balanced with refined finishes such as modern subway and mosaic flooring tile, white marble, and a large tufted leather-upholstered banquette paired with black enamel pendant lamps. Dark woods and ebony-stained tables, gray flannel seating surfaces and raw steel shelving elements create a modern industrial aesthetic. The open kitchen sits along the back wall and is visible from the bar, which is made from salvaged wood from 1950s-era bowling alleys and lined with jars of syrups, infusions and juices for craft cocktails. Photos courtesy of Grey Ghost DETROIT BY AMELIA LEVIN, CONTRIBUTING EDITOR Townhouse Set on the ground level of One Detroit Center in Detroit's Financial District, Townhouse, helmed by veteran Chicago Chef Greyson Kindy, blurs the lines between casual and upscale, inside and outdoors. The 7,484-square-foot, 314-seat restaurant, designed and constructed by McIntosh Poris Associates, features several distinct zones, the centerpiece of which is a custom-designed 1,800-square-foot steel and glass atrium with operable roof and walls. The glass roof panels quickly open, weather permitting, and immerse diners in the modern cityscape, while exposed ventilation ducts and structural beams draw attention to the structure itself. Off the atrium, patio dining features rustic wire lighting above white-topped tables and red wire-mesh metal chairs. Inside, a mural declaring "This town ain't for weenies!" sets the backdrop for the sushi bar, and bold graphics on black chalk- board add a playful element. Also inside, a diner-style, 25-seat, U-shaped bar with tufted and studded leather barstools with backs encourages socialization. A nearby lounge showcases a wide variety of whis- keys on a "whiskey wall," along with black cabinetry, walnut panels and pops of red that create a modern saloon setting. Photography by Michelle and Chris Gerard

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