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.

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3 0 • 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 Owner: Yi Xuan Hospitality Management, Brea, Calif. Interior Architecture and Design, Brand Strategy, Menu Design and Environmental Graphics: CallisonRTKL, Los Angeles Contractor: Mitchell General Contractors, Inc., Irvine, Calif. Lighting: Vortex Lighting, Los Angeles Structural Engineering: Grimm & Chen Structural Engineering, Inc., Irvine, Calif. Mechanical & Plumbing: Zero & Associated Mechanical Consulting Engineers, Costa Mesa, Calif. Electrical: OMB Electrical Engineers, Inc., Irvine, Calif. Kitchen Design: Clay Enterprises, Santa Ana, Calif. A Chinese import that hopes to share the love of "jiaozi" — dumplings — with American diners, this restaurant provides a front-row seat to experience the theater of the kitchen at its dumpling bar. On a key fea- ture wall, ceramic dumplings accent large ribbons of painted metal. The judges liked that the project subverted expectations and didn't look like a "traditional dim-sum" restaurant. "From the standpoint of delight, this is a phenomenal space," said one judge. "I would love to sit there and eat dumplings." The judges also enjoyed the "incredibly simple use of materials" to strong effect. Images courtesy of © 2018 Lawrence Anderson Photography, Inc. All Rights Reserved. Owner/Operator: Tsunami Restaurants, New Orleans Architecture: Eskew+Dumez+Ripple, New Orleans MEP: YKM Consulting, Metairie, La. Civil/Structural: Kyle Associates, New Orleans General Contractor: The Lemoine Company, New Orleans Foodservice Consultant: Lafayette Restaurant Supply, Lafayette, La. This renovation turned a heavily draped sushi restaurant into a modern space filled with natural light. The project team accom- plished this by creating zones using lighting, textures and subtle transitions between bar, group dining and banquette seating. Japa- nese Wagara patterns inspired the creation of screens and texture surfaces that create privacy but don't truly close off any one area of the restaurant from another. The judges felt "the design is fluid, consistent" and maximized seating without feeling "clustered." One judge said, "This was a renovation that doesn't feel like a renovation; it feels like a brand-new space." WINNER: Ja Jiaozi Authentic, Irvine, Calif. BEST FULL-SERVICE RESTAURANT DESIGN (CHECK AVERAGE LESS THAN $50) (TIE) WINNER: Tsunami, New Orleans Image courtesy of Sara Essex Bradley

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