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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Reader's Choices 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 • 6 1 d+k is a full-service design, architecture and interiors firm that specializes in commercial and residential design. Recently completed restaurant projects include DRINK, a food and beverage outpost within American Eagle's flagship store in Times Square; Dolce Italian inside the Godfrey Hotel in Chicago; and Lone Girl Brewing in Madison, Wis. Owner/Principal Architect Corey Dunne's approach to design is rooted in attention to detail and function, while Owner/Principal Architect Paul Kozlowski's designs are centered on contemporary design, ecological responsibility and emerging building technology. + Experiential Design. The desire to find spaces that remove us from the daily grind is happening parallel to our perceived need to multitask, and designing for this oppos- ing need is a challenge our team has met head-on at The Backdoor Saloon in Chicago. The concept of experiential design is used by d+k as a tool to achieve freedom from our often-complicated surroundings. At The Backdoor Saloon, the client wanted to immerse customers in a rich, sumptuous Victorian-era Wild West saloon to showcase their locally sourced food and craft cocktails. We used a delicate composition of textures, lighting, antiques and furnishings to fully replicate the desired time period. + Design for Branding Intent. In their new Chicago location, Japanese BBQ Gyu-Kaku chose to use aesthetics to resolve the gap between their farm-to-table sourcing and the guest experience. Expansive windows, lighter colors, earth tones and elements such as a green wall were used by our design team to create an atmosphere that subtly reinforces the menu and better connects the company ethos to the brand. + Multitasking Design. We have grown accustomed to layering our activities, and it makes sense that design should follow suit and ac- commodate this trend. Several of our recent projects have created en- vironments that pull customers seeking a range of dining experiences into one location. The challenge is to blend different uses seamlessly, yet encourage the users to enjoy the space in a variety of ways. HalfSmoke in Washington, D.C., subverts fast-casual-dining expectations to create a space that's flexible enough for a quick bite or a long visit. The service model as well as the dining environment have been changed up to accommodate counter service, a cock- tail bar and lounge tables in addition to conventional seating. The versatile layout encourages everything from a carryout meal to hours of dining, dessert, drinks and table games. A residential tone to the interiors softens the space and replaces the stainless steel and hur- ried atmosphere of many popular fast-casual restaurants. Corey Dunne Paul Kozlowski Photos courtesy of Kyle Flubacker Photography

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