Restaurant Development & Design

July-August 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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J U L Y / A U G U S T 2 0 1 7 • 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 • 3 7 charge a percentage on materials." And for the 400 Rabbits Bar, which is a tequila bar and private event space in the rear of Union Cantina, Duke refin- ished a tin ceiling, which he says was in "tremendous disrepair, but the air of authenticity was essential to keeping the feel of the room we wanted to achieve. We took another old tin ceiling and used it to patch areas and seams." He painted it with silver automobile paint because the color was exactly what he wanted and because it's a terrific sealant, he says. Duke also worked with a landscaper, his chef and a couple of carpenters to create a custom-built waterfall at the entrance to the restaurant. "We needed to change the entire aesthetic of the entrance," he says. "This building has a history, so it was very important to remove the memory of what had been there. If we'd hired someone, it would have cost around $40,000, and we did it for under $10,000," he adds. 4. Use expensive-looking products. In a recent restaurant he designed in Princeton, Joshua Zinder put in a luxury vinyl floor that looks like wood. "You have to get down on your knees to see that it's not wood," he says. The cost of vinyl is roughly 75 percent less than wood. Using large-format porcelain can also be a money saver, Zinder says. "Tiles 5 by 8 feet can look like granite or marble and are only one-quarter-inch thick. That saves a lot of money because they're so thin and you spend way less per square foot." He uses this for walls, floors, cafe counters and serving areas. Zinder has also used concrete tile when clients have wanted a concrete floor. He combines this with wood ve- neer, "which gives the space a rich look, while the concrete makes it accessible." And in a juice bar Zinder recently designed — Arlee's Raw Blends in Princeton — he used a recut composite veneer made from sawdust that looks like the real thing. It's 10 to 25 percent less expensive than real wood veneer. "The concept is all about sustain- ability and eating and living healthily, and the space worked off this idea of community and home," Zinder says. He used the veneer to make frames in the shape of houses and hung them on the walls. As they progress along the wall, An outdoor area utilizes both natural and durable components at Lewis Barbecue. Photos by Andrew Cebulka The team at Alba Ray's opted to go with inexpensive tabletops, save for a couple of pieces of marble. Photo by Pierce Larick from New Revolution Media

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