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.

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5 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 • J A N U A R Y / F E B R U A R Y 2 0 1 8 date 50 to 55 guests for seated dinners or 75 to 80 for standing receptions. When not in use for private functions, portions of the wall separating it from the outer mezzanine area can be opened to create a flow of energy between the two spaces. "We have a special champagne and sparkling wine list that's only available upstairs, including some really cool things available by the glass that you can't get anywhere else in the city," Callero notes. "And we've just started offering a complimentary taste of cham- pagne to everyone who is seated up- stairs just to reinforce the Champagne Room theme. We also have some 'luxe bites' that you can only get upstairs — fun, high-end things." Extending the experience initated downstairs, the Champagne Room layers on the glam with more gold. Its ceiling is painted a softly shimmering gold, for instance, as are the tabletops. "We used metallic automotive paint on the wood tabletops to mimic the ceiling and the gold-tinted mirrors on the walls, which follow the curvature all the way up the wall behind the bar," Callero says. "That's one of my favorite features." Another favorite feature, both of Callero's and of BLVD's female guests, is the spacious ladies' room. There, low lighting, gold-framed mirrors, soft seat- ing, dramatic black-and-white flooring and a statement chandelier create a vibe that evokes a vintage Hollywood dressing room. "Women sometimes bring their drinks and hang out in there to talk for a bit because it's so cool, while their dates wonder where they've gone," Callero laughs. "It's definitely the most Insta- grammed room in the house." The Sancerre team is continuing to refine operations and finalize de- sign touches on its industry debut. A significant one — a custom chandelier that will hang from the second-floor ceiling down through the atrium area — had yet to arrive as of early winter, for example. Herold and Callero shrug off the fact that the restaurant had to open without it, confident in the fact that, like a seemingly simple Chanel dress, BLVD was already a stunner — no additional adornment needed. + Project Team Owner: Sancerre Hospitality – Frank Callero, Kara Callero, Steve Zaleski Design: Karen Herold, Studio K Creative Architect: Space Architects + Planners Branding: World Headquarters Contractor: LG Construction + Development Millwork: J&J Woodwork Furniture Inc. Metalwork: Vero Design + Build Glasswork: Illinois Glassworks LLC Plaster: Artisan Venetian Plaster Banquettes/Custom Furniture: Anita's Upholstery Custom Tables: Homethings Snapshot Location: Chicago's Fulton Market district Opened: Summer 2017 Concept: Modern American fine dining, small plates, upper-level Champagne Room Project Type: Renovation Size: 10,000 square feet over two levels No. of Seats: 220 Average Check: $70 Inspiration: Mid-century Hollywood, Sunset Boulevard Design Highlights: Sweeping curved staircase, gold-tinted mirrors, art deco-style "curtain walls," multiple crystal chandeliers, circular booths, swanky restrooms, rich neutral tones, velvet upholstery, hand- scraped plaster wall finishes Build-Out: Design/concept development, 1 year; construction/ renovation, 8 months The dining room offers a modern spin on Golden-Age luxe with shimmery finishes, muted colors and large crystal chandeliers suspended over plush circular booths. A big design challenge was to devote enough real estate to luxury while also maximizing seating capacity. Photo courtesy of Anthony Tahlier BLVD GLOWS WITH GOLDEN-AGE GLAMOUR

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