Restaurant Development & Design

July-August 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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J U L Y / A U G U S T 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 • 2 1 Trinity In May 2016, Chef Michael Isolani and developer Hugh Uhalt gave Maximo's in the lower French Quarter a $1 mil- lion makeover into Trinity, which has quickly become one of the city's most celebrated restaurants. The multi- level indoor/outdoor restaurant covers 6,000 square feet and seats more than 100 guests. Designed by William Sonner Designs, Trinity features sleek, contemporary elements combined with old-world features, exuding an aura that is both sophisticated and comfortable. Upon entering, guests are greeted by an expansive marble bar with dramatic ambient lighting set against a backdrop of exposed brick. A wraparound food bar seating 17 and elevated leather and marble banquettes overlook the open kitchen, allowing guests to watch chefs as they create a variety of New Orleans-inspired dishes like crawfish and fontina beignets with tarragon aioli, frog leg tempura with cilantro ponzu sauce, and foie gras torchon with blood sausage. Upstairs, a private dining room with outdoor seat- ing on a candlelit balcony overlooks the horse-drawn carriages and historic New Orleans architecture of Lower Decatur Street. Photos courtesy of Trinity DTB At the recently opened DTB (which stands for Down the Bayou), Designer Valerie Legras and Architect Brooks Graham sought to bring the old Louisiana coastal country to New Orleans' Carrolton neighborhood by combining rustic and natural elements with a modern, polished decor. Legras spent time down the bayou with Chef/Owner Carl Schaub- hut, gathering inspiration and elements to bring to the restaurant's interior, including burned cypress, white oak, steel wheels and Spanish moss. Upon entering, guests are greeted by an array of gold-lacquered fish heads pro- truding from the wall, inspired by the fish found in the beaks of egrets along the bayou. Ahead, a corrugated rusted tin bar seating 10, offset with a white quartz countertop, mother-of-pearl oyster shell backdrop and floating white shelves, houses everything from reserved bourbons to vintage Dixie beer cans (all still full and all donated by Schaubhut's father). Two communal white oak tables offer the perfect place to perch and socialize, while in the main dining area, quartz and metal tables with deep green alligator-skin upholstered banquettes are backed by burned cypress panels. A sleek stainless-steel open kitchen allows diners to take in the action. In the kitchen, Schaubhut delivers modern interpretations of Southern Louisiana's coastal cuisine, recreating the region's anti- quated dishes with refined technique and a lighter, more creative twist in the form of dishes like crawfish fry bread with green chile fonduta, mushroom boudin balls and Cacio e Pepe, a Cajun play on the Italian classic with house-made cayenne spaghetti tossed in crab-fat butter and garnished with trout roe. Cocktails are created by award-winning liba- tions maven Lu Brow. Photos courtesy of DTB

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