Restaurant Development & Design

NOV-DEC 2018

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

Issue link: https://rddmag.epubxp.com/i/1049768

Contents of this Issue

Navigation

Page 33 of 99

3 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 • N O V E M B E R / D E C E M B E R 2 0 1 8 Cookbook Café Opened: June 2018 Designers: VeroKolt, Lake Flato (architect) Opened in the newly-built Austin Central Library, this 125-seat (50 in, 75 out) counter-service restaurant boasts a light and airy design thanks to large, ƒoor-to- ceiling windows. Along one side of the counter, guests can see chefs prepping dishes, while others make drinks behind the bar. The calm space features abundant notes of whites, earthy light browns and blues. Locally sourced white oak, sleek, modern furnishings, and steel and millwork by local artisans complement the color pal- ette. The hallmark of the space is a large, built-in bookshelf showcasing the personal cookbook collection of Virginia B. Wood, the late Austin food editor. Her collection includes more than 500 books. Photos courtesy of Chase Daniel DESIGN MARKET backYARD at Waller Creek Opened: March 2017 Designers: Studio 11 Design Playing on the idea of a backyard for this restaurant/bar and event space, Studio 11 Design chose to focus on merging the outdoors and the historic Waller Creek bank along the property housed within the Sheraton Austin at the Capitol. Inside sits a second-ƒoor main dining room as well as The YARD bar and a private dining area that can partition to provide versatile and ample space for any number of guests. Outdoors, the 6,000-square-foot patio features a cozy space and lawn with a beer garden and auditorium seating, complete with pared down kitchen, full bar, and space for small or large-scale entertain- ment as well as ˜re pits. Hand-painted murals adorn the walls and the designers sourced reclaimed wood from a nearby barn to create many of the distressed wood elements featured in the bar and dining room, which is ƒanked by warm woods, oranges, golds and blues. The three-dimensional "Howdy Y'all" sign on the lawn and 1960s Airstream Overlander serve as focal points at backYARD. Chef Thad Crennen directs a modern Texas-Mex menu with tacos, dry-rubbed meats and ˜sh entrees. Photos courtesy of backYARD

Articles in this issue

Archives of this issue

view archives of Restaurant Development & Design - NOV-DEC 2018