Restaurant Development & Design

JAN-FEB 2019

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/1070132

Contents of this Issue

Navigation

Page 23 of 73

2 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 • J A N U A R Y / F E B R U A R Y 2 0 1 9 DESIGN MARKET Chef Art Smith's Homecomin' at Disney Springs Designed by Rachel Crowl and Julie Fisher of fcSTUDIO, this 6,000-square-foot, 200-seat restaurant was meant to reflect celebrity chef Art Smith's rural roots in Jasper, Fla. The tradi- tional Florida cracker-style building features a wraparound, screened-in porch that overlooks a crystal clear spring. An outdoor mural recalls the barn paintings that were once preva- lent on roads that linked the chef's hometown to surrounding towns. Inside, the dining room evokes a 19th-century farmhouse, complete with natural timbers, masonry and colorful murals crafted by local artisans. The tables and parts of the bar were made using a camphor tree from Clarcona, Fla. A church pew banquette runs down the middle of the main dining room. This space also features handcrafted chandeliers soft- ened with vintage burlap flanked by an open kitchen. Other design features include a "farmer's wall" that pays homage to Florida's farmers by sharing their stories with guests. An alcove features vintage wood farm crates filled with antiques as well as photos of Chef Smith's life, career and two James Beard awards. Images courtesy of Homecomin' BY AMELIA LEVIN ORLANDO, FLA. Reyes Mezcaleria Sue and Jason Chin of Seito Sushi and The Osprey Tavern operate this mezcal- and tequila-focused eatery in the North Quarter District. Designed by Sue Chin, the Yucatan-inspired interior is meant to be reminiscent of a "sassy abuela." It features a playful, colorful and eclectic design with pops of forest green, bright yellow and gold. A wide variety of plants adorn the comfortable space inside and out. A sitting lounge near the front entrance features a hollowed- out vintage TV and mismatched furniture. Natural light pours into the dining room during the day via floor-to-ceiling glass walls. An eclectic mix of string lighting suspended from the ceiling and rope-tied Edison bulbs brightens the space in the evening. The bar was carved straight from the trunk of a tree. The backbar features a large paint- ing of an agave plant, and draped burlap hangs from the ceiling, drawing attention to the bar area. Images courtesy of Reyes Mezcaleria

Articles in this issue

Archives of this issue

view archives of Restaurant Development & Design - JAN-FEB 2019