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 73 of 75

7 2 • 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 A WORLD VIEW D esigned by David Collins Studio, Ella Canta is a 4,400-square-foot Mexican restaurant from Chef Martha Or- tiz. The design holds true to the chef's phi- losophy of blending tradition and modernity and draws inspiration from the architecture and landscapes of Oaxaca. Strong shapes, soft colors and clean lines celebrate the historic architecture of Ricardo Legorreta, the ceramics of Gustavo Perez and the textures of artist Ernesto Alva. "The design concept takes ele- ments from Martha's cuisine, Mexican architecture, materiality, craft, color, texture and art," says Simon Rawlings, creative director of David Collins Studio. "Our study of the country's mid-century furniture really shaped a direction that would stay true to Mexico's flair and also fit its London home." Set within the floor-to-ceiling windows adjacent to Hyde Park, large circular lenses of textured glass feature hammered gunmetal frames. The lenses are inspired by the work of Mexican artist Feliciano Bejar, who is known for his magiscopios style of sculpture that used glass to distort vision. Ella Canta, London The stylish bar evokes Mexican furniture de- signer Eugenio Escadero's influence with black clay formed in an organic asymmetric shape, topped in rouge griotte marble and framed in walnut paneling. This approach continues through the bespoke tables, cantilevers, walnut barstools, tan leather banquettes and armchairs.

Articles in this issue

Archives of this issue

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