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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J U L Y / A U G U S T 2 0 1 8 • 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 • 7 3 the sustained, long-term health of bartenders," declares Mike Ryan, director of bars for Kimpton. "Bar stations are being custom-de- signed, built to improve ergonomics and reduce bartender fatigue and travel," adds Bortnick. "You'll see a lot of mirrors behind the bars I design; they allow bartenders to monitor customers even if they have their backs to them," says Jacqueline McGee, a principal at Perkins + Will, Boston. "Make sure there is a bartender setup every 10 feet so they don't have to run halfway down the bar to make a drink." She also tries as much as pos- sible to locate bottles, glassware, ice bins and equipment under the bar so that bartenders can work without turn- ing away from guests. "The less the bartender needs to move, the more time is spent making drinks or caring for guests," says Bortnick. Announcing Intent and Expertise Since there are so many different types of bars these days, a key element of design is to tell guests what kind of experience they are stepping into at the door. A recent Englewood Construction project, a BJ's Restaurant in Livonia, Mich., is a good example, says Taylor. "Right at the entrance is a huge, two- story tower constructed of structural steel that holds rack upon rack of beer kegs," he explains. Beer lovers can also gawk at the huge chalkboard menu list- ing available brews. Other venues range from completely over the top to downright furtive. The newest offering from Houston Hospital- ity, Madame Siam Sideshow Emporium, is a grown-up version of Disneyland with tongue-in-cheek humor. The vibe, according to co-owner Mark Houston, is eclectic and fantastic and includes a gypsy fortune-teller, a stagecoach whiskey bar, a hall of games and a deconstructed carousel. "Madame Siam Sideshow Emporium will be the great- est mash-up of world-class cocktails, circus antics, nostalgic-but-topical carnival games and mystique that Hol- lywood has yet to see," says Houston, who owns Houston Hospitality with his brother Jonnie. The brothers special- ize in high-end nightlife hotspots; they operate nearly a dozen wildly different concepts in LA, including La Descarga, Dirty Laundry and Break Room 86. A hidden door behind a cedar bookshelf inside a yogurt shop leads to Charlotte's, a speakeasy in Farmingdale, Long Island, New York. "The secret entrance is a cue that this is a quirky and cool bar," says Plevrites, whose firm designed the space. "It swings open, leading guests from a brightly lit space into a dark and sexy speakeasy." Adding to the effect of the entryway is a textured, dramatically lit tin ceiling. We've been delivering the widest selection of commercial faucets to restaurants for over 115 years. With over 4,825 products on our website plus the ability to design your own faucet – we've got you covered. Visit chicagofaucets.com or call 800/323-5060 for more information. Get a FREE Food Service specifier's kit at chicagofaucets.com/rdd3. We've been delivering the widest selection of commercial WE COVER THE HOUSE FRONT, BACK, AND EVERY SINK IN BETWEEN Restroom Faucets I Pot Fillers I Handwash I Janitorial Faucets I Pre-Rinse

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