Restaurant Development & Design

FALL 2014

restaurant development + design is a user-driven resource for restaurant professionals charged with building new locations and remodeling existing units.

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A large, fat-screen HD television and full A/V equipment meet the needs of businesses hosting presentations, or parties looking to catch a game. Even technology and TVs, though, have to be thoughtfully integrated with the overall design. "You don't want it to look like a Best Buy," says Ingrassia, who worked closely with A/V technicians to seamlessly tie in the technology. RESTAURANT R'EVOLUTION and SEAFOOD R'EVOLUTION New Orleans and Ridgeland, Miss. Restaurant R'evolution capitalizes on private dining by offering 6 different rooms, each with its own unique look and feel, which cater to groups of 6 to 40 guests. In the case of no bookings, the rooms can be opened up for general dining service. Bill Johnson, AIA, of The Johnson Studio in Atlanta, led the historically inspired design conceptualized by chef-owners Rick Tramonto and New Orleans icon John Folse. Melding architectural details of grand homes in the French Quarter with contemporary accents, each room was designed to tell the story of the seven "nations" of Creole cuisine. Custom-made, sliding pocket doors similar to those found in a Creole mansion from the 1700s can close off or open up each room. "Because we have so many different rooms and the spaces are so fexible, our guests have a lot of choice based on the type of event they want," says Folse. The Chef's Dining Room, the smallest option, offers seating for six overlooking the restaurant's main kitchen. It features one-way glass so guests can watch the action in the kitchen but the culinary staff can't see into the dining room. Optional audio piped in from the kitchen also adds to the experience. The restaurant's Wine Room is also popular for small private dining events. Set within R'evolution's custom-built wine cellar, it seats 10 and offers an up-front view of the more than 12,000 dif- ferent bottles in inventory. Groups can use drop-down, fat-screen televisions for entertainment or presentations, and the room has its own private entrance off Bienville Street. Still another option, the Courtyard Room, seats between 25 and 60 guests and offers a fexible design with one long, communal table or separate tables. With English-style doors for an indoor-outdoor dining experience and chandeliers fanked by nautical paintings, the room can alternate between a more formal or casual atmosphere. In the Bienville Suite, which refects the French infuences of Creole cuisine, the restaurant can arrange tables separately with seating for 55 or push them to the side for cocktail recep- tions. Floor-to-ceiling windows look out onto Bienville Street so guests can catch the action of parades, weddings, festivals and other NOLA liveliness. The Storyville Parlor, with room for 28-person seated events, features white tablecloths, deep red cushions and chan- deliers for a more luxurious dining experience, says Folse. A hand-painted mural tells the story of the different peoples and history of New Orleans cuisine. WELL-DESIGNED, TECH-ENABLED SPACES BUILD PRIVATE DINING BUSINESS Andy Side Chair FRESH. www.g

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