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.

Issue link:

Contents of this Issue


Page 61 of 83

6 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 • S E P T E M B E R / O C T O B E R 2 0 1 7 DEL FRISCO'S DOUBLE EAGLE DALLAS MAKES UPTOWN MOVES ing, so we were challenged with getting our openings between the floors, stairs, elevators and things like that worked in." Anita Summers, a Johnson Studio designer who worked with Johnson and architect Randy Miller on the Double Eagle project, describes the space as an oddly shaped glass box with severe cor- ners and angles. The biggest challenge, she says, was devising strategies that would leverage its unique and modern aesthetic to create a restaurant that would be bold and contemporary but also exude the luxury and comfort that Del Frisco's guests expect. It also had to be functional to meet the company's high- end service standards. Job No. 1 was opening the second floor to the first. "There were very limited spaces where we could cut a hole to do that," Summers says. "The plan evolved as the possibilities for where we could actually puncture that slab would be." As often seems to happen, however, a big challenge presented by a space limita- tion ultimately led to an innovative design solution. The need to connect the two floors to ensure a flow of energy, seamless service and equally appealing areas for guests led to the creation of a large sculp- tural staircase that is one of several "wow" factor design elements in the space. Fabricated of glass, polished bronze, walnut and iron, the wide, open staircase winds up from and over the first-floor bar area. "It's really an iconic piece, visible from outside and from both levels inside," Martens says. "It's visually exciting, but it also is very effec- tive at connecting the energy between the two floors." The restaurant's 8,100-square-foot main level encompasses the main dining room, bar and large kitchen, which is partially on display behind glass along one wall. The glass ensures quiet but also provides a filtered view into the kitchen: It is ombre glass, which is clear toward the bottom of the panes and gradually turns to black toward the top, providing some visual energy but blocking views of the kitchen ceiling and shelving. The 5,600-square-foot second level includes additional dining room space, a second bar, a smaller kitchen — also visible along a wall behind ombre glass panels — and a flexible space that can be closed off for private dining or left open for general dining. Materials, Lighting Add Warmth Materials and finishes throughout were carefully selected to balance contempo- rary aesthetics with warmth and comfort. Walnut veneer and tabletops, brass, pol- ished bronze, a granite bar top, warm red leather chairs and textured fabric booths deliver in that regard. Custom carpet — a bold Tuscan red-and-white organic pattern against muted charcoal — adds softness and visual interest. So, too, does the choice of ceiling materials. The panels, walnut like the veneer used on walls and at the bar, Snapshot Brand: Del Frisco's Double Eagle Steak House, Dallas Ownership: Del Frisco's Restaurant Group Concept: Upscale steakhouse Opened: September 2016 Size: 13,700 square feet on two levels, plus 2,800-square-foot outdoor patio Seating: 380 inside, 110 patio Project type: Flagship relocation, new build Real estate: New Class A urban office/ retail tower Design highlights: Dramatic sculp- tural staircase connecting two levels, custom brass and polished bronze chandeliers, wine displays featuring 5,300 bottles, custom-designed car- pet, leathered granite bar top, walnut veneer walls, perforated walnut ceiling panels, partially exposed kitchen behind ombre glass wall panels Build-out: Six months from start of construction The second-floor dining room features a wine wall with more than 3,700 bottles on display as well as the top portion of the Double Eagle's signature chandelier, which hangs in the large stairway opening to the bar below.

Articles in this issue

Archives of this issue

view archives of Restaurant Development & Design - September-October 2017