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.

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J U L Y / A U G U S T 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 • 5 7 we spent quite a bit on the windows, but the net effect is that the restaurant looks like a little jewel box." A Fresh Translation The juxtaposition of charming and traditional against modern and so- phisticated continues inside, where a carefully crafted narrative guides Bells + Whistles' design. "During our initial brainstorming ses- sions, we write down all ideas, good and bad, about what we do and don't want the end result to be," says St. John. "Then, we start challenging ourselves and our assumptions. What's a French restaurant? We all know what that typically looks like. They're all very predictable, and that's what we didn't want Jeune et Jolie to be. We knew that we'd honor the archetypal language of the French restaurant — brass, tile „oors, oyster bar, etc. — but we wanted to reinterpret that language into a young, feminine aesthetic with an edgy, vibrant blush to it." To that end, rose-colored velvet covers a long banquette in the dining room. The rose color and pale green that frames the exterior windows are the dominant colors throughout the space. While the rose hue is most striking in the seating, border tiles around the bar and the open kitchen's ceil- ing paint pick up the color again. There's a hint of blush mixed into the Venetian plaster covering the dining room walls, and the grout between white tiles on the kitchen walls is a pale blush. Modern visual elements range from the black-and-white hatch-pattern tile „ooring to bistro-inspired lighting, from eclectic artwork and custom wallpaper in the restrooms to open kitchen shelving and simple, unfussy furnishings. All were carefully designed and selected to carry the well-deˆned narrative, Rourke notes. "It's important in restaurants to have that kind of narrative," she says. "It's almost invisible to customers, but it's there, and it makes a place feel very pulled together. If we ever feel like we're going off track or bringing different things in, we regroup and refer back to our original vision. It helps to keep us fo- cused and to direct the whole process." The process for Jeune et Jolie's interior began with space planning. In addition to Bells + Whistles' design narrative, Resnick's vision for creating a space in which hospitality, experience and theater comfortably coexist drove initial decisions for layout and position- ing of key elements. The 18-seat pill-shaped bar, for instance, is centrally located just to the left of the entry. "It's the ˆrst thing you see when you walk in," Resnick says. "It adds a lot of energy to the room, and also, if the maître d' isn't right there, the bartenders are just four or ˆve feet away and can greet guests. That's really important to us on the hospitality side." The main stage — a fully open kitchen with a large custom cooking suite — sits directly behind the bar. The only real separation between the two spaces is a six- to eight-seat chef's table, with one Custom graphic restroom wallpaper adds a modern, globally inspired vibe and picks up on the restau- rant's dominant colors: rose in the ladies' room and pale laurel green in the men's room. The original, nondescript building was taken down to studs and reimagined with a parapet enclosing patio seating, simple white stucco walls and distinctive arched windows that lend a jewel-box effect.

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