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.

Issue link:

Contents of this Issue


Page 51 of 75

5 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 EBERLY For the Love of a Bar PROJECT PROFILE M any a great restaurant concept idea is hatched over drinks. In the case of Eberly, a contemporary American restaurant in Austin, Texas, creative inspi- ration sprang not from booze-fueled col- laboration on a cocktail napkin but from the beauty and backstory of an actual bar. Opened last October, Eberly is the result of its owners' desire to relocate, refurbish and give new life to the mas- sive mahogany and stained-glass bar that was the crown jewel in New York City's Cedar Tavern. Opened in 1866, the tav- ern later became renowned as a popular Greenwich Village hangout for abstract expressionists, beat writers, actors and musicians — the likes of Jackson Pol- lock, Jack Kerouac, Bob Dylan, Jimi Hendrix and Allen Ginsberg. The establishment went dark in 2006, but its intricate wooden bar — considered a work of art and a piece of history — found a new home at Eberly. BY DANA TANYERI, Senior Contributing Editor Snapshot Location: Austin, Texas Opened: October 2016 Concept: Contemporary American restaurant and bar Project type: Adaptive reuse Size: 14,000+ square feet Seating capacity: 400+ (80 dining room; 55 Cedar Tavern; 38 study; 40 patio; 40 private dining; 150 rooftop terrace) Service: Dinner nightly; additional dayparts phasing in to include breakfast, brunch, lunch, late-night Project duration: Initial design to open, 3 years; actual build-out, 1 year

Articles in this issue

Archives of this issue

view archives of Restaurant Development & Design - MAY-JUN 2017