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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4 6 • 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 CRAZY COOL ASIAN through materials. Justin did a really good job of selecting things that repre- sent the kind of raw and unpolished feel that we go for and incorporating design elements that have become brand signa- tures while at the same time taking the look and feel a little more upscale." A long, rectangular space, Hawkers Windermere flows from a small entry/ host area into the main dining room, which is flanked along one wall by a nearly 1,400-square-foot open kitchen. A 27-seat freestanding bar sits at the far end of the dining room in front of the building's back wall. That wall, which fronts a 50-seat patio on the street side of the building, is fitted with floor-to-ceiling glass doors that open fully to create an indoor-outdoor dining and bar environ- ment. Restrooms sit on one side of the main dining room, and a 280-square-foot private-dining room sits on the other. "Usually, we like our bars to be close to the front door, but in this scenario, one of the challenges we had was figuring out the best layout," Harrell says. "It's a strip center that has facade exposure on the street side and the parking lot in the back. That was a new experience for us because normally we go into high-density urban centers where it's all street and very pedestrian-friend- ly. Here, we ended up putting the front door on the back side by the parking area and the bar that opens to the patio on the street side. It works well because people passing by on the street side get a sense of the vibrancy and energy of that indoor-outdoor area, and it draws them in, especially at night." Fong adds that reconfiguring the facade on the back side of the building to accommodate the indoor-outdoor patio and bar was among the most expensive aspects of the project. "We didn't want the patio to feel detached. The energy from the bar and dining areas needed to flow right into the patio," he says. "Ultimately we had to invest quite a bit into removing the existing storefront, reengineering and restructuring it to accommodate the large glass doors." Project Team Founders/co-owners: Kaleb Harrell, Kin Ho, Allen Lo, Wayne Yung Brand manager: Antoinette Jonas Architecture, engineering, interior de- sign, contracting: GDP Designbuild Construction project manager: Casey Buckley Mural: JUURI Art Ladder-like structures add interest and dimension to brick walls behind banquettes. Their iron frames hold "rungs" built from the type of wooden rolling pins used to make fresh Asian noodles.

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