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 93 of 99

9 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 Reader's Choices + Creating exibility for year-round dining. We custom- designed Townhouse's 1,800-square-foot indoor/outdoor glass-enclosed, greenhouse-like structure with operable roof and walls to provide year-round dining. Located on the ground level of One Detroit Center in Detroit's Financial District, the restaurant affords a memorable din- ing experience on the plaza with spectacular views of the urban environment. The structure serves as the restau- rant's centerpiece and features a pitched retractable glass roof to quickly open sideways from the top and stack over the ends, along with side walls that slide open and stack at the corners. Its „exibility gives patrons a sense of being immersed in the cityscape during days of rain, sunshine or snow. As an expert in restaurant design, Michael Poris, AIA, is principal of McIntosh Poris Associates, a Michigan-based ˆrm that provides architecture, interior design and urban planning services across a variety of disciplines, including hospitality, retail, residential, multifamily, commercial, adaptive reuse and institutional. Poris established the ˆrm in 1994 with the late Douglas McIntosh, a child- hood friend and fellow graduate of the University of Michigan's Taubman College of Architecture and Urban Planning. A seasoned hospitality designer, Poris takes an experience- and future- oriented view to his work. Here, Poris outlines some of his favorite restaurant design trends. Image courtesy of Kristin Shaw + Giving voice to the past. To create an aesthetically rich and distinctive environment for Prime + Proper, located on the ground „oor of the 1912 Capitol Park Building, we wanted the interior spaces to re„ect the site's history and pay homage to the past. Black-and-white decor is accented with bronze details and sophisticated ˆnishes inspired by art deco designs of the early 20th century. The main level features a bar area with marble hexagon-patterned „oor tiles and quartz countertops simulating onyx, while the dining room offers tufted banquettes, burnout velvet armchairs, brass tabletops, and custom-designed lighting to provide intimate spaces for conversation within an energetic, glamorous setting. We incorporated a custom- built wood-burning grill, glass-enclosed butcher counter, and dry-aging room with meat display cases to bring back classic steakhouse traditions, which are dining elements rarely seen nowadays. In addition, we restored the original, 100-year-old grand marble staircase, along with its bronze railing, to create a signature architectural element and further connect to the his- tory of the place, building and location. Photo Courtesy of Aly Sasson Images Courtesy of Aly Sasson

Articles in this issue

Archives of this issue

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