Restaurant Development & Design

January-February 2017

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

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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 A N U A R Y / F E B R U A R Y 2 0 1 7 DESIGN MARKET Llama Inn Opened in October 2015 by former Eleven Madison Park Chef Erik Ramirez, Llama Inn was inspired by the confluence of culinary, architectural and artistic influences brought to Peru over many centuries, according to lead designer Joseph Foglia of Joseph Foglia Designs. Two heavy doors with intricate wood- working details from Peru signal the somewhat hidden entrance. Shaped like a triangle as a result of its location on a corner lot where two main streets meet, the lunch, brunch and dinner restaurant in the Williamsburg neighborhood offers seating for more than 70 between its main dining space and central bar on the ground floor and its roof deck lounge. An open kitchen at the back offers a peek of Ramirez at work with his creative twists on Peruvian classics. Builders had to construct the windows, floor and staircase from scratch in the originally raw place, which is now lit by vintage and custom installations over the bar. A mix of seating — from stools with counter- tops and cocktail tables to traditional two- and four-tops matched with vintage library seats salvaged from the Rochester library — adds to the eclectic space, as does a custom-built divider layered with periodicals and books. Photos courtesy of Joseph Foglia Designs Reynard When Restaurateur Andrew Tarlow (Marlow & Sons, Diner, Roman's) opened this ground-floor restaurant at the 8-story, 70-room Wythe Hotel on the Williams- burg waterfront, he preserved many of the circa 1901 building's original features, like curved ceilings, pine beams, intricate masonry, arched windows and cast- iron columns that pay homage to its past as a place for coopers making drums, barrels and other objects out of wood. A wood-fired oven and grill serve as the focus of the open kitchen, where Chef Sean Rembold can be seen preparing market-driven American fare like wood-fired cod with cranberry beans, squid and matsutake mushrooms, or pork coppa with celery root, walnuts, brown butter and leeks, all paired with seasonal cocktails. The airy, minimalist space with a private dining alcove also features Spanish tile floors, exposed brick and oth- erwise bare walls, black bentwood chairs, and natural, cream colors throughout. Upstairs, on the sixth floor, a bar and terrace offer views of Manhattan and Brooklyn. BROOKLYN BY AMELIA LEVIN, CONTRIBUTING EDITOR Photos courtesy of Reynard

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