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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6 2 • 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 are perforated. "That ceiling is really a unique feature," says Martens. "It adds a lot of warmth but also contemporary sophistication to the room." Those ceiling panels also have great acoustical properties, according to Johnson. "They work well from a design standpoint, but they also have acoustical material on the backside of the perforations," he says. "And, as we have probably 12 air-handling units on each floor, the panels provide easy access for maintenance." The design team also leaned heavily on custom lighting to add warmth, drama and a sense of connection, again focusing initially on creating communication be- tween the two levels. To that end, a large brass chandelier — another dramatic, sculptural design element — was sus- pended in between the opening between the floors, visually connecting the upper- level dining room to the main-floor bar. "We always do our own lighting because it's such an important part of the design," Johnson notes. "It really does shape what you see, so we try to integrate the lighting and use it as a design element." Summers, who led lighting design for the project, says the overall goal was to create a dark and sexy feel in the modern, glass-enclosed space. "We worked hard on the lighting because we really wanted a low level of glowing light," she says. "With LED technology, we're now getting good color and glow. But to get it to dim down low and pro- duce the soft glow that we were looking for took a lot of back-and-forth work with the manufacturer." Lighting options were also some- what limited by the building. With the structure already in place before the restaurant design got underway, the team couldn't implement its preferred approach — an array of lighting washing through a space from multiple directions to create the desired effect. "A lot of big plans that we had for dramatic up- lighting weren't going to work here," says Miller. "We were limited here mainly to just ceilings and walls." In the main dining room, rather than taking a traditional approach of putting in a few chandeliers, the design- ers opted for a custom-designed linear fixture on the ceiling above freestanding tables positioned down the center of the room. Accenting the shape of the room, the fixture was fabricated from curved pieces of polished bronze, blackened on one side, cut in random lengths and suspended from a slot in the ceiling. "The effect looks powerful and com- plicated, but it's really not," says Miller. "There are other recessed lights in the ceiling that spot the tables, but that linear chandelier catches light and adds sparkle. Each of the Double Eagle Steak Houses has its own unique character, and we like to make sure that the design fits both the city and the space that it's in. For Dallas, we felt that bold and sophisticated with elements of glitz and glamour was the right approach." Great Views, Inside and Out While each Del Frisco's Double Eagle Steak House has its own unique look, the restaurants do share some common signature design elements. Bold, high- style custom lighting is one. Another is dramatic wine displays, and those incor- porated into the new Dallas restaurant's design are no exception. On the main level, serving as a back- The terrace design includes a variety of seating styles to break up the 2,800-square-foot space. Project Team Del Frisco's Restaurant Group: Bill Martens, vice president of development The Johnson Studio: Bill Johnson, director of design; Keith Schutz, project manager; Randy Miller, project archi- tect; Anita Summers, lighting designer; Brittany Stratford, interior designer Structural Engineer: David Aucoin, PES Engineers MEP Engineer: John Sisk, ID Studio 4 General Contractor: Ed Murphy and Bob Remsing, RCC Associates, Kitchen Designer: Cole Risinger, In Step Food Services Purchasing Agent: Denise Ho, Purchasing Solutions International

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