Restaurant Development & Design

SEP-OCT 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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4 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 8 Recess and Bar Mercado at Krog Street Market Square Feet Studio's design for Recess food stall at Atlanta's Krog Street Market was inspired by its California- style menu offerings as well as the pop-art of artist John Wesley. Sub- tly textured materials are playfully arranged in blocks of color, with the kitchen, framed by tiered steel shelving, at the core of the stall. A green concrete-topped bar is flanked by neon coral light fixtures. Despite the small footprint, the stall is equipped with a full kitchen and bar and shares a walk-in cooler with Bar Mercado, its sister restaurant, where bright colors and bold patterns are layered over a back- drop of old brick, steel and concrete. A collection of curated fabrics and wall coverings in reds, pinks, ochers and blues evoke the excitement of a Spanish market. In the dining room, a series of large globe pendants pair with a deep blue ceiling, dramatic wall drapery, and a cozy bar with a pink ceiling and warm brass accents. Outside, a barrel- vaulted canopy covers the patio dining area. Images courtesy of Andrew Thomas Lee DESIGN MARKET Bacchanalia/Star Provisions Market & Café This new home for two well-established Georgia brands is a custom-built build- ing that spans 8,717 square feet. It houses chefs/restaurateurs Anne Quatrano and Clifford Harrison's two-decades-old Bacchanalia and Star Provisions Mar- ket & Café (formerly located in Westside Provisions District). The duo worked with Perkins + Will on the concept for the space with the two brands separated by a common kitchen and walkway. Inspired by the restaurateurs' Cartlesville, Ga.-based Summerland Farm, which supplies all of their restaurants with pro- duce, meat, dairy and eggs, large windows along the perimeter bring in plenty of natural light throughout the barnlike, A-frame building. The 120-seat Bac- chanalia features brown leather banquettes, basket-like chairs, metal and brass light fixtures and dark wood floors and paneling. Antique hutches and photos of farm animals pay homage to the couple's farm. The hallway leading to Star Provisions also features photos of the farm. The retail/grab-and-go component features open white and wood shelving as well as picnic-style tables. Additional picnic tables offer seating outside on the patio, which is lined with horse troughs planted with herbs and small greens. Image courtesy of Andrew Thomas Lee Golden Eagle This old-school-tavern-meets-retro-diner concept by restaurateur Michael Lennox is housed in a repurposed building along Atlanta's popular Belt- Line. It earned the Restaurant Design of the Year Award by Eater Atlanta last year. Lennox collaborated with Elizabeth Ingram Studio to design the type of place his grandparents would have enjoyed, one that uses an art deco back bar as a focal point, has dark walls, custom vintage-inspired light fixtures, rich velvet and worn leather booths and banquettes, as well as a mix of antiques and refurbished items, some from Lennox's personal collection. Image courtesy of Andrew Thomas Lee

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