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.

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J U L Y / A U G U S T 2 0 1 5 • 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 • 2 7 The Ivy A British icon, the Ivy has been feeding Londoners since 1917. Recently redesigned, it retains original elements such as stained-glass windows. Its bar brings the Ivy into the present and serves as "a theatrical centerpiece," says Martin Brudnizki, of the eponymous design studio. The bar is built from coral-hued onyx and surrounded by hand-hammered brass tiles. Around the bar are columns wrapped in mirror, bespoke lamps with glass shades in a Lalique design, and statement bar stools upholstered in red leather and pink mohair. "It was important we looked backwards to look forward, so we kept those much loved elements of the Ivy," says Brudnizki. Completing the 1,938-square-foot dining room, all paintings are by known British artists such as Damian Hirst "to compliment the quintessential Britishness," he says. Spring Light is integral to the design of Spring, which opened last October in London's Somerset House. Located in an atrium, it has a metal and glass roof, which brings sunlight onto the 200-year-old limed oak foors. Chef-proprietor Skye Gyngell wanted to create a space that felt warm and inviting, "a more feminine experience," that would also be convivial. Spring's mostly white interior echoes its simple menu of honest food. Natural materials include leather, marble, timber, paper, stone, waxed plaster and brass. Briony Fitzgerald Design, an Australian frm, designed this space, while local artists and artisans added touches such as "cloud" chandeliers, chairs upholstered in soft jersey caramel leather, and a wall art installation made of 300 white ceramic petals.

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