Restaurant Development & Design

September-October 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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S E P T E M B E R / O C T O B E R 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 7 River Yacht Club/Dashi "Growing up in France around 13th-century castles, I learned the importance of preserving rather than demolishing," says designer and owner Stephane Dupoux, who sought to blend the old with the new by leaving the facade in its original condition. With his firm, Dupoux Design, the designer created a sophisticated minimalist aes- thetic for the interior. The indoor/outdoor, multilevel, 39,000-square- foot, 700-seat River Yacht Club features three kitchens, two fine-dining restaurants with private dining spaces, a VanDutch-branded rooftop lounge, a bar and a courtyard inspired by Mediterranean amphithe- aters. Neutral and earth tones are accented with deep blue-and-white nautical stripes throughout the spaces, while trellises adorned with brightly colored plants provide shade from the elements as most of the seating is outdoors. The outdoor floors are a mix of wood decking, recy- cled pavers, grass and stones. Interchangeable aluminum banquettes from the VanDutch Yachts collection adorn the Lounge. Most of the furniture throughout the club was custom designed for the space, in- cluding fishermen-inspired barstools. A wide range of mixed media and visual arts features many world-renowned artists, such as Manuel Martí Moreno and Paul Amundaraín. Located inside RYC, Dashi features a fine-dining Japanese menu. Dashi has an outdoor garden, while inside, nearly every seat offers riverfront views through floor-to-ceiling windows and retractable sliding-glass doors. Photos courtesy of River Yacht Club Cantina La Veinte Designed by Mexican architectural firm Niz + Chauvet, the 450-seat indoor/out- door restaurant and bar pays homage to Mexican art deco while maintaining the distinct decor of a traditional Mexican cantina. Upon entering, guests are greeted by a striking, contemporary black onyx bar with antiqued mirrors and a geometric black-and-gold chandelier. Black-and-white marble flooring separates the bar area from the dining room, while the open exhibition kitchen showcases the talented culinary team's authentic creations. The restaurant features expansive framed win- dows and rich black wood-paneled walls as well as a curated selection of sophisti- cated, award-winning Mexican folk art. A staircase leads guests downstairs to the outdoor waterfront patio, which showcases views of Brickell Key and Biscayne Bay. The covered al fresco dining area makes this restaurant popular for happy hour, dinner under the stars and lunch with an ocean breeze. Overhead, thick frosted glass panels protect diners from the elements and are etched with the Cantina's symbols of maize and agave. An outdoor cooling system keeps guests comfortable year-round. Cantina La Veinte also has its own upscale mercado adjacent to the out- door dining area, offering prepared foods, imported Mexican ingredients, charcute- rie, fresh-baked bread, caviar, wine and horchata. Photos courtesy of Cantina La Viente Lobster Bar Sea Grille Set in the heart of South Beach, this steak and seafood restaurant, part of the Buckhead Life Restaurant Group, is the second location after the original in Ft. Lauderdale, Fla. Designed by award-winning architect Bill Johnson, the energetic restaurant's main dining room features arched ceilings and soft white herringbone subway-tiled walls in a space reminiscent of the famous Oyster Bar in New York City's Grand Central Station. Just off the main dining room, a Honduran mahogany-paneled private boardroom can accommodate up to 20 guests, and a larger private dining room beyond it can seat up to 100. A vibrant and spacious lounge features a U-shaped white marble-topped bar lit by custom-made crystal chandeliers that re- semble lighthouse lenses. The lounge has a variety of seating options, including plush booths, banquettes and channel-backed seating. Executive Chef Arturo Paz focuses on whole fish and lobster cookery but throws in his own twists, such as house-made chili sauces and salsa verde, plus blistered shishito peppers and hashed potato tots with blue cheese aioli as sides. Photo courtesy of Lobster Bar Sea Grille

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