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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customers walk in the door," says Brian Miller, design director for Streetsense Strat- egy + Design Collective, a Bethesda, Md.- based firm. "The bar operator has to show customers they know what they are doing, and design helps set those expectations." Ordinaire, a wine bar and shop in Oakland, Calif., focuses on natural and organic wines, and the design reflects it. "I worked with raw, natural, organic products like old marble and Douglas fir joists, which mirror the type of wines we offer," says co-owner Bradford Taylor, who created the wine bar with the help of friends and family. A rolling library ladder allows pa- trons to peruse the 1,000-bottle collection. Wine taps reside behind a blackboard slab salvaged from a school, which lists info and prices scrawled in chalk. Similarly, HopCat emphasizes its primary mission: beer. The bars boast 100 to 130 taps, all arranged at the front of the bar top. "That's the wow factor," DISPENSE SOLUTIONS FOR BEER, WINE & COCKTAILS Customers want choice today. We understand the importance of delivering reliable, high-quality, yet cost-effective dispensing solutions for beer, wine, and cocktails. Micro Matic thinks long-term when providing solutions and support services to help grow your business. From a single kegerator, to 12 beers on tap, to 100 kegs in a remote location. is what's on tap. FRESHNESS TAP INTO A BETTER EXPERIENCE! 866.327.4159 // micromatic.com The design of Vermutería 600's bar included extra space for necessary tools, such as a sushi cooler to hold botanical garnishes without wilt- ing, containers for dry ice and a vaporizer to create trendy smoked cocktails. Photo courtesy of StandEatDrink Hospitality Group

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