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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S E P T E M B E R / O C T O B E R 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 • 5 9 A Multidimensional Experience Indeed, there's much to discover in each main area of the restaurant, with each adding layers of flavor to the full Vidrio experience. In the 76-seat main dining room, massive rope chandeliers fashioned from 30-foot lengths of thick rope hang from the ceiling, adding earthiness and bring- ing the scale of the room down while still maintaining an open, airy feel. The fixtures' circular, organic shape is offset with several large architectural chande- liers that run the length of the room. Those chandeliers were sourced in Italy, Bakatsias says. "They're very mod- ern and add nice contrast," he notes. "Whereas the rope fixtures are circular and vertical, these are multidirectional. They add light but also architectural drama. And, like the ropes, they help bring the scale of the room down. Lead times were an issue, and getting them here took a lot of coordination. You really have to be flexible when bringing in unique items from Europe, but it was worth the time and effort in the end." Seating styles in the main dining room include larger, communal-style tables down the center of the nearly 2,000-square-foot, rectangular room; a banquette that runs the full length of the feature wall; and freestanding tables backed by loveseats that line an iron- framed, glass-paned wall separating the dining room from the bar. While most of Vidrio's seating sports a clean, midcentury modern aesthetic, the loveseats add softness. "I always want to bring some romance into a din- ing room," Bakatsias says. "What is life without love and romance, after all? The floral loveseats are an expression of that. A couple can sit together there and have a view of the art-glass wall across and the open kitchen at one end of the room. It's a great experience." A 30-foot-high wall lined in im- ported Mediterranean tiles frames the large open kitchen. The wall's top sec- tion includes a view into the upper-level banquet room. Opposite the kitchen, an elevated area at the far end of the dining room seats up to 38 and measures roughly 540 square feet. It offers dramatic views of the dining room and open kitchen but has its own unique vibe. "We call it the stage. You get a very different feeling sitting there because you're a step removed from the heart of the restaurant, but you can still take it all in," Moshakos says. "It's a little more of an intimate dining experience." Wooden slats create a unique, three-dimensional grid ceiling treat- ment over the area, and three large video screens line its walls. The screens project slow-motion scenes, such as olive trees rustling in the wind or laundry drying in the breeze in front of a quintessentially Men Women Employee Restroom Kitchen Cellar Winery Valet Bar Elev Lobby Raised Dining DN UP UP UP UP DN DN DN Dining Vestibule Project Team LM Restaurants: Lou and Joy Moshakos Design: Lou and Joy Moshakos, Giorgios Bakatsias Architecture: Olive Architecture Kitchen consultant: Giorgios Bakatsias Art glass: Doug Frates Glass Mixed media, neon: Louis St. Lewis, Nate Schaffer

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