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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Reader's Choices M A Y / J U N E 2 0 1 7 • 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 • 6 3 Allison C. Cooke, partner and director of Hospitality Design at CORE architecture + design, inc., leads the firm's restaurant work while also providing direction for CORE's interiors of retail spaces, libraries, residential buildings, office buildings and hotels. Cooke's recently com- pleted projects include Commonwealth Joe Coffee Roasters; Silver; Centrolina and Rare- Sweets, both at CityCenterDC; and Jose Garces' Buena Onda, an rd+d award winner for both Best Limited Service Restaurant Design and Best New Concept Launch. Cooke shared with rd+d some of her favorite trends in restaurant design that CORE has utilized in recent projects. + Refined industrial. Thankfully, the "rustic industrial" look is evolving into something more refined. At Commonwealth Joe Coffee Roasters, we used Shou Sugi Ban wood with a rough tex- ture that reflects the bean-roasting process and becomes a major design element. The space feels edited yet still warm. We are also noticing spaces are becoming more straightforward architecturally, lending focus to major features — in this case, the glass cupping room and the barista counter. The visual focus and purpose lend an unspoken credibility to the client's brand that guests some- times can't identify but feel when they're in the space. + California-inspired style.The light, airy, beachy California aesthetic is very popular right now. Centrolina started that trend in Washington, D.C., and Buena Onda in Philadelphia has a beachy feel, too. We are even seeing our fast-casual clients forgo their graphic-heavy spaces for something a bit quieter and light. + Signature elements that brand a space. Custom lighting adds unique personality and can even create social media buzz. Our constellation wall lighting at Centrolina (above), Chrysler-building-style light columns at Silver, and Acapulco- chair inspired fixtures at Buena Onda frequently turn up in Instagram posts and are signature features in each space. + Merging retail and restaurants. At Centrolina, James Beard-nominated Chef Amy Brandwein wanted an approachable, chef-focused restaurant and bar, and then wanted to extend the experi- ence to include retail for regulars looking to make dinner at home with prepared specialty items. For more with Allison C. Cooke see rddmag.com/March2017.

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