Restaurant Development & Design

July-August 2015

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4 4 • 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 SushiSamba + Duck & Waffe London, England For a restaurant with a unique brand and exciting menu, a captivating interior is a must. When the top three foors of London, England's glittering Heron Tower became available, it was just the place for opening SushiSamba's frst European restaurant in 2012. SushiSamba operates restaurants all over the United States, including in New York, Miami and Las Vegas. Wanting to bring the brand to Europe, Samba Manage- ment selected London as the jumping-off point. And, as a 24/7 venue, it would be the frst of its kind in London. Surrounded by full- height windows with sky- high views of the cityscape, the 21,340-square-foot crystalline environment in- cludes 4 bars, 2 restaurants and a lounge. SushiSamba and its lounge are on the 38th and 39th foors, and Duck & Waffe, a new brand the company created just for this location, is on the 40th foor. SushiSamba's menu represents a fusion of Japa- nese, Peruvian and Brazilian cuisines, while Duck & Waffe features foods from those same cultures but with an English fair, such as fried duck egg served on a waffe. "There are three venues on three different foors that we chose to connect with an amazing sculptural orange glass stairway so all foors are open to each other, and it really created an exciting, new kind of food and beverage environ- ment for London," says Nancy J. Ruddy, president of New York–based CetraRuddy and architect on the project. The architectural stair not only becomes a focal point but an environment unto itself. At each foor, circular "pads" extend out where guests can sit and have a drink. "Even though there are elevators, people love the stairs because you can not only see London but you see what's happening on each of the foors so it's like a party," Ruddy says. To facilitate the fresh cuisine, every foor includes prep kitchens to celebrate the food and make guests a part of the experience. On the 38th foor, for ex- ample, a robata bar — where guests can watch sushi and grilled Brazilian dishes being made — takes center stage. An indoor/outdoor bar starts inside the 39th foor and meanders outside, wrapping around a large artifcial orange tree that's reminiscent of a warmer climate. Along with other details, such as terrazzo tile foors inspired by the sidewalks in Rio de Janeiro and refective surfaces such as the foor-to-ceiling glass walls, the space is designed to make you feel like you're outdoors even though you're in an enclosed tower. On designing the tri-level space, Ruddy says, "Let there be visibility and connectivity between all three foors. By making every foor a distinct and impor- tant space, it maximizes the fact that you have a three-story space . . . You can make it an event and an experience." Surrounded by full-height windows with sky-high views of the London cityscape, SushiSamba's 21,340-square-foot crystalline environment is made up of 4 bars, 2 restaurants and a lounge. SushiSamba and its lounge are on the 38th and 39th foors, and Duck & Waffe, a new brand the company created just for this location, is on the 40th foor. Photos courtesy of kalory.co.uk

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