Restaurant Development & Design

July-August 2015

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/537805

Contents of this Issue

Navigation

Page 27 of 75

2 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 U L Y / A U G U S T 2 0 1 5 Leon At 23 units and growing, "naturally fast food" chain Leon refects its natural and fresh ingredients in its décor. Henry Dimbleby, John Vincent and Allegra McEvedy founded Leon in 2004 and have maintained the chain's casual, eclectic look and feel — warm, fun and bright with each location instantly recognizable as Leon, but distinct in its design. "We keep the restaurants very raw using natural fnishes like the raw mild steel and waxed wooden foors down to the painted random patchwork tiles that apron the counter and the indus- trial ceiling," says Tommy Clarke, architectural designer and project manager at AB Associates. The chain's newer locations incorporate a fun, zigzag wall, which draws on graphics associated with Leon's packaging and is something the chain plans to develop further to create subtle brand awareness. Corinthia Garden Lounge The Garden Lounge in the Corinthia Hotel boasts garden dining in the heart of London. Opened in April, this space also links in history through memorabilia from the days when the hotel was known as The Metropole, which dates to 1885. Designed by David Collins Studio, it is covered by a glass canopy and features mosaics of gold, cream, red, pumpkin and grey that adorn columns and plinths, echoing mosaics throughout the hotel. The signature pumpkin color runs throughout the 1,940-square-foot garden restaurant, in furniture, umbrellas and custom-designed planters. The other signifcant color in the restaurant is green, tying in the natural element of the plantings. Photos by Dylan Thomas LONDON DESIGN MARKET History and sleek, modern style coincide throughout England's capital, and the city's restaurants are also adept at juxtaposing the two. There's no shortage of top chefs in London, either, giving "the Old Smoke" a hot and vibrant dining scene. — Amanda Baltazar, Contributing Editor

Articles in this issue

Archives of this issue

view archives of Restaurant Development & Design - July-August 2015