Restaurant Development & Design

JUL-AUG 2019

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5 8 • 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 JEUNE ET JOLIE, INDEED side facing directly into the kitchen and the other directly into the bar. The idea for that table sprang from the designers' creative effort to pass inspection. "California has very strict ADA (Americans with Disabilities Act) rules," Rourke says. "You have to have a section of the bar that's wheelchair accessible, but because our bar footprint was so small and because of the shape of it, there was no logical place to drop it down. We created the chef's table instead as a way to satisfy that requirement." The balance of Jeune et Jolie's interior layout was driven by the desire to ensure clear sight lines into the kitchen from every seat, both at the bar and at din- ing tables, most of which line the room's street-side wall. To that end, and in part because of space limitations, Rourke and St. John took an unconventional approach to one aspect of the bar's design. "We needed to keep the bar foot- print tight and not block any views, so we ultimately decided to move the back bar to the interior side wall," Rourke says. "It's a little over 17 feet long and includes the entire beer and wine pro- gram. The servers pour their own, freeing up the bartenders to focus on the exten- sive cocktail program and enabling us to keep the bar to two wells versus three. As such, the bar is occupied by two bar- tenders, a barback and two employees working the oyster bar station." With shelving for bottles and glassware above and coolers and storage below, the back-bar cabinetry uses the same pale green hue as the exterior win- dow frames. Three upper cabinet doors feature large, pill-shaped glass inserts, making it a signature design feature as well as an effective operational solution. Another bar-related element at Jeune et Jolie helps check the "trans- portive" experience box. Centered within the bar is a custom brass-and-pink marble absinthe tower. While it's a bit of a pièce de résistance for the concept, it was also one of the toughest things to get right during the course of the project, according to Resnick. Designed to slowly drip very cold wa- ter over sugar cubes set in slotted spoons atop glasses of absinthe, the tower holds glycol-chilled water lines kept just above freezing. "It was something that hasn't been done before, and so many hours have gone into trying to design and build it," Resnick says. "The biggest challenge was getting the water as cold as we want it without freezing the taps." The bar itself is ‹nished with a ra- dius brass shelf above and painted wood dowels along its face. Custom, poured- in-place terrazzo with a quadruple bullnose serves as the bar top, as well as the top for the chef's table, back bar and expediter's counter. All told, the bar and open kitchen spaces take up roughly 80 percent of the total footprint, with most of the seating on the periphery. It's the perfect setting, says Resnick, for bringing his vision of dining as theater to life. "I love the idea that people used to go out for dinner and a show, but now dinner is the show. We wanted to channel that in this restaurant, and we take it to the extreme," Resnick says. "Our kitchen is enormous, relatively speaking, for the space. We have a beautiful custom cooking suite. And there are no walls — nothing separating it from the rest of the restaurant. When we're cooking, it's like the audience is on one side of the room and the stage is on the other." + Banquette/Lounge Banquette Seating Bench Seating Sidewalk Communal Table Patio Entry Absinthe Hostess Stand Liquor Storage Pick Up Pick Up Bar Dining Receiving Restroom Restroom Parking Lot Parking Lot Booths Booths Hive Walk-in Cooler Lockers Dishwashing Kitchen

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