Restaurant Development & Design

JUL-AUG 2018

restaurant development + design is a user-driven resource for restaurant professionals charged with building new locations and remodeling existing units.

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2 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 • J U L Y / A U G U S T 2 0 1 8 DESIGN MARKET CLEVELAND BY AMELIA LEVIN Salt+ Salt+'s owners, Jessica Parkison and James Beard Foundation Award-nominated Chef Jill Vedaa, aimed to create a feeling as cozy as the historical, turn-of-the-century neighborhood nearby in the Cleveland suburb of Lakewood. The duo worked with a local contractor to transform an empty dive bar and three storefronts into a 2,700-square-foot, 75-seat restaurant that serves small plates and craft cocktails. A brick wall was uncovered dur- ing renovations, and the design incorpo- rates it along with concrete floors. The color scheme features dark grays and blues, including blue walls adorned with wooden antlers and animal skulls spray-painted white. A large chandelier hangs over a custom- made, triangle-shaped VIP table that seats 15 on a raised platform. Globe lighting over the booths, along with antiques, adds a warm touch to the space. An old bar from Parkison's grandfather's house serves as the host stand. Vedaa and Parkison worked with their contractor to design the concrete bar and the ceiling, which features corrugated metal sheets hung at varying heights in a modern take on the classic copper ceilings of Cleveland buildings. A 22-seat patio out back offers seating in an enclosed area with burnt-wood fencing and planter boxes brimming with succulents. Images courtesy of Megann Galehouse Cru Uncorked Sandy Cutler opened this fine-dining, stand-alone restaurant in suburban Moreland Hills with his son, Bill, who cooked in Florence, Italy, and wanted to open a European- style dining experience focused on wine (the on-site cellar houses an impressive 6,000 bottles). The design team included exterior designer Kawalek Architects, interior designer Larsen Associates and interior decorator Barbara Gisel Design. Modeled after a French chateau, the 9,500-square-foot building offers 104 seats inside and 60 outside. The property includes a French-style garden marked with 12-foot gates with a fountain in front and a vegetable and herb garden in back. At the foy- er, a 10-foot stucco mural imported from Paris shows entertainer Josephine Baker performing her famous dance. The back patio features stone flooring and a wooden pergola resembling a Southern French courtyard. Each of the restaurant's four dining rooms features a different decor. The Vineyard Room features pho- tos of Napa Valley vineyards. The Winery Room has a fireplace and posters showing art found on French wine bottles in the early 1900s. The Cellar Room has another fireplace and rows of small antique tasting cups used by vintners. The private dining room is decorated with fleur-de-lis wallpaper. Carpeting, floor-to-ceiling drapes and custom-built padded chairs all work to keep noise to a minimum. Images courtesy of Cru Uncorked

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