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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6 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 A N U A R Y / F E B R U A R Y 2 0 1 7 Reader's Choices Paul Valverde and Miguel Vicéns formed Coevál Studio in Dallas in 2007, a full-service design firm with a focus on retail and hospitality where the duo now serve as creative directors. In the decade since the firm's founding, the pair have become well known for their playful, profitable restaurant designs, including Dallas' Happiest Hour, The Rustic and Citizen. Valverde flirted with becoming a mechanical engineer before embarking on a real estate career that eventually led to his calling as a restaurant designer. Vicéns has a Bachelor of Arts in environmental design from the School of Architecture at the University of Puerto Rico and a Masters of Architecture from the School of Design at Arizona State University.Together, the pair seeks to create balanced design compositions that function seamlessly and provide extraordinary guest experiences. Here, they share with rd+d some trends and elements they cur- rently like to play with in their restaurant designs. + BLENDING ART AND ARCHITECTURE: We like to make art part of the rooms and spaces by using large-scale wall art or by creating art installa- tions with lighting. Pictured here is a hallway that combines both a lighting and art installation that takes guests on a journey to the entrance of Quill, a lounge we designed in Dallas. + UNEXPECTED COMBINATIONS: Using wood and tile in differing sizes, colors and patterns cre- ates unexpected visual interest. At El Bolero in Dallas, our team combined a wood slab bar with a handmade clay tile bar front. Yellow tufted barstools pop against the wood, and a brightly colored mosaic of Frida Kahlo adds warmth.

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