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 28 of 73

J A N U A R Y / F E B R U A R Y 2 0 1 9 • 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 • 2 7 Owner: Roaring Fork Restaurant Group, Milwaukee Architect: Perspective Design Inc., Wauwatosa, Wis. Interior Design Consultant: Elkay Interior Systems, Milwaukee General Contractor: Venture Construction Group, New Berlin, Wis. Kitchen Equipment: Avanti Restaurant Group, Costa Mesa, Calif. Grate Modern Mac and Cheese puts its "cheesehead" heritage front and center with locally sourced ingredients, including Wis- consin dairy products. Transparency is paramount at Grate, where customers can watch staff prep and make their orders. A "cheese window" provides a firsthand look at the staff freshly grating large blocks of Wisconsin cheese. "From a systems standpoint it seemed very efficient," the judges noted. The finished space was "clean, not overly designed." And it was a winner because the project team was "true to their concept and it shone through very well. Highlighting the grater was an awesome touch." Image courtesy of Neil Kiekhofer of Front Room Photography BEST NEW CONCEPT LAUNCH WINNER: Grate Modern Mac and Cheese, Menomonee Falls, Wis.

Articles in this issue

Archives of this issue

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