Restaurant Development & Design

JAN-FEB 2018

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

Issue link: https://rddmag.epubxp.com/i/926016

Contents of this Issue

Navigation

Page 58 of 75

J A N U A R Y / F E B R U A R Y 2 0 1 8 • 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 • 5 7 the staircase, which would tie together this great atrium space between the two levels. It added to the cost, but it was necessary — that's your money shot as you walk into the room. It looks simple, but it was extremely complicated be- cause it mimics a grand, 1950s-era resi- dential staircase, but being a commer- cial building, you need to have a landing after 12 steps. It's like many things that look simple — you know, how people talk about their simple Chanel dress? — but there's nothing simple about it. It took extra money, time and more than a few heated arguments to get the continuous sweep that I really wanted. In the end, everyone agreed it was the right decision for the concept." Upstairs, the top of the staircase opens to a second host stand and curved mezzanine. It's set with cocktail tables and soft seating and overlooks the bar and dining room below. Behind a wall sits the Champagne Room. Dressed in much the same style and finishes as the main dining room, it has its own full bar and can accommo- 2 2 2 2 2 2 2 Bar Lobby Bar Grand Staircase Champagne Room

Articles in this issue

Archives of this issue

view archives of Restaurant Development & Design - JAN-FEB 2018