Restaurant Development & Design

JUL-AUG 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/1141135

Contents of this Issue

Navigation

Page 35 of 83

DESIGN MARKET SEATTLE BY AMELIA LEVIN Super Bueno This 4,000-square-foot restaurant from prolic Seattle restaurateurs Ethan and Angela Stowell sits on the ground level of The Hayes, a new apart- ment building along Stone Way in the Fremont neighborhood. Since opening, the attached cafe has closed, but the restaurant and bar, designed by Atelier Drome Architecture + Interior Design, continue to serve family-style Mexican food and a brisk happy hour at the bar on week- ends. The architecture and design strive to provide an ambience simi- lar to vacationing in the Carib- bean. Rustic materials, beachy tones and minimal but punchy colors help create that atmosphere. A unique palette for the Seattle area, the soft, whitewashed wood, coupled with whitewashed 16-foot-high ceilings and heavy exposed r timbers, creates a bright, clean and breezy appearance, allowing guests to relax as if on a culinary getaway. To account for the unpredictable Seattle weather, the two covered patio dining areas feature moveable tables and chairs. Images courtesy of Suzi Pratt 3 4 • 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 U L Y / A U G U S T 2 0 1 9 Cortina This Italian concept from Ethan Stowell Restaurants opened last year and is named after a northern hill town in the Dolomites. The restaurant boasts a light and bright ambience made possible in part by a 100-foot stretch of windows that runs along Union St. and takes advantage of the ample northern light. The rest of the ground-level 8,000-square-foot space at Two Union Square, one of the largest com- mercial towers in downtown Seattle, evokes a classic European cafe with the bar sitting along an interior wall to allow more din- ing alongside the windows and street. The clean and rened aesthetics also feature brightly colored wood, creamy leather upholstering, and pops of color and brass throughout. The L-shaped space includes the lobby and bar in one leg, a lounge area at the corner, and booth seating and a private dining room in the other leg. A 64-foot-long bar made of white oak, granite and blackened steel seats 32 people for busy happy hours. Images courtesy of Suzi Pratt

Articles in this issue

Archives of this issue

view archives of Restaurant Development & Design - JUL-AUG 2019