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 64 of 83

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 • 6 3 drop to the host stand and also as a visual screen from the bar area to the kitchen, stands a cylindrical, glass-enclosed wine tower holding more than 1,500 bottles. Measuring roughly 8 feet in diameter and 12 feet high, the tower features a library-style ladder that rotates around the interior to enable staff to access bottles. Wine is also a prominent design element on the second floor. There, a curved glass interior wall fronting booth seating gives diners close-up, floor-to- ceiling views of another 3,700-plus bottles on display. "It's really impressive to look at, but that long wine wall also shields the view to the restroom corridor and back-of- house service area," Summers says. "It looks great from the dining room side, but it also creates a fun experience for guests on their way to the restroom to walk behind that wall of wine." From the second floor, guests also have access to another big draw at the Dallas Double Eagle Steak House: a Texas-size outdoor terrace for enjoying al fresco dining and stunning city views. Measuring 2,800 square feet, the space was larger than the team desired and presented additional design challenges. "We had asked the building owners to move the second-floor storefront out five feet or so. We could have used more space inside and less outside, but that wasn't possible," Summers says. "So to deal with all that space, we ended up cre- ating a variety of different areas to break it up and create opportunities for different guest occasions. We have a lounge area with soft seating around a fire table, a bar area and traditional dining tables." Several dining booths, Summers adds, were positioned on a raised platform to set them apart and further break up the space. Sculptural arches over those booths accomplish that goal as well and feature integrated lighting, a creative solution devised by the team because no ceiling lights could be added to the outdoor space. "The terrace is really amazing," says Johnson. "Like the rest of this space, it drove the design and called for a lot of drama and outside-the-box think- ing. This is one restaurant that, in virtu- ally every respect, was very much shaped by the uniqueness of the building." +

Articles in this issue

Archives of this issue

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