Posts tagged with "Restaurants":
Also in California, the Palm Springs KFC dons a Googie aesthetic. Meanwhile, in Georgia, the Marietta "Big Chicken" (which became a KFC franchise in 1991) sports a 56-foot-tall steel chicken, complete with a moving beak. The much-loved roadside restaurant recently received $2 million makeover.
We are living in the Golden Age of restaurants. According to the United States Department of Agriculture, Americans spend nearly half of their food budget eating at restaurants, rather than shopping at grocery stores. This fact stands in stark contrast to the greater trend in retail, which shows brick-and-mortar storefronts struggling against online competition and skyrocketing rent. Yet, success in the restaurant business is far from guaranteed. With more options for high quality food than ever before, restaurants new and old are rethinking their place in urban settings.
Though Chicago may be best known for deep-dish pizza and hotdogs, the food scene in the past decade has been defined more by several highly experimental restaurants such as the Michelin three-star micro-gastronomy restaurant Alinea. While such award-winning establishments have changed the culinary scene, it is the extreme flux of fast-casual eateries, such as Chipotle Mexican Grill and Freshii, that has saturated neighborhoods to the point of bursting.
Just as Chicago has been a testing ground for some of the world’s most unusual cooking techniques, it would seem the city is now becoming the site of an uncanny fast food resurgence. As McDonald’s moves its headquarters from its Dirk Lohan–designed modernist campus in Chicago’s Oak Brook suburb to downtown, other chains are also rethinking their spaces to appeal to the urban set. McDonald’s, Burger King, and Taco Bell all have redesigned or launched new restaurants specifically for urban settings. In particular, Taco Bell has launched a new line of storefronts that are hardly recognizable as the affordable “Mexican” chain.
With the first of its kind opening in Wicker Park, Chicago, the Taco Bell Cantina takes a step toward the fast-casual market and away from its drive-through and suburban-mall food court roots. Most noticeably, the Cantina doesn’t have a drive-through, or even a parking lot. Situated in a small storefront—which once housed a short-lived high-end sex toy shop—the fast food giant takes advantage of the heavily pedestrian-trafficked Milwaukee Avenue retail district. Once pocked with numerous vacant storefronts, the street is now filling with local and national chains looking to cash in on the popularity of the walkable neighborhood.
As such, this Taco Bell is specifically designed for pedestrians. This carries into the interior with nonslip tile floors that guard against the slush and snow of Chicago winters. The dining area is somewhere between a fast-casual restaurant, an internet cafe, and a sports bar. Yes, a sports bar. When the Cantina opened, most stories revolved around the fact that this is the first Taco Bell to serve alcohol. Hard liquor can be mixed with Taco Bell’s proprietary Mountain Dew flavors, and beer is served in bottles. Large flat-screen TVs along one wall play sports, news, and, late at night (it is open 24 hours), the Syfy channel. During the day, it is not uncommon to see people sitting at the highly finished plywood furniture working on laptops. Airport terminals should take note of the number of outlets at this Taco Bell. With at least one for every seat, it is ironically more convenient to work there than at the trendy coffee shop down the street. All of this is part of a carefully planned shift by Yum! Brands, Inc., Taco Bell’s parent company. Since the opening of the Wicker Park Cantina in late 2015, 11 other “urban inline stores” have opened around the country. Along with the Cantina, Taco Bell has opened four other models in California, ostensibly referencing their specific locations. Those models have names like Heritage, Modern Explorer, California Sol, and Urban Edge. Of the 2,500 more Taco Bell locations Yum! plans to open around the world in the next five years, at least 300 of them are planned to be the urban iterations.
Another major brand that believes Chicago may be a perfect pilot site is the coffee giant Starbucks. After a major remodel of the tiny Wicker Park Starbucks, the space was rebranded as a higher-end offering that the Seattle-based company is calling Starbucks Reserve. Reserve locations serve small batch specialty coffees, and the design of the space has been rethought. Following a larger trend in retail, companies are looking to provide more differentiated environments, rather than the repetitious brand enforcing model companies like Starbucks are known for. Finer finishes, graphic and object references to the coffee harvesting process, and LEED compliant construction methods all add to this new “experience.” Doubling down in the windy city, Starbucks will also open its largest retail space to date downtown along Michigan Avenue. The third of its kind, the Starbucks Reserve Roastery will be a four-story, 43,000-square-foot coffee palace. Along with roasting the brand’s special Reserve coffees, the new space will include cafes and rooftop terraces.
While fast-casual chains continue to grow, that growth has begun to show signs of slowing in the past few years. The casual dining market on the other hand, typified by restaurants such as Applebee’s and TGI Fridays, has not only slowed to a stop—it has begun to lose ground. Analysts are now saying millennials, in particular, are just not interested in the chains that were so popular in the 1990s and early 2000s. With large numbers of twenty- and thirty-somethings moving to urban centers and preferring fast, generally healthier food, the restaurant industry is rushing to figure out how to keep up.
While Michelin-starred restaurants concoct fantastic dishes in spaces often difficult to find, let alone get reservations to, and fast casual brands continue to pump out quinoa wraps, a handful of large brands are trying to figure out what it means to have an urban presence. Rather than importing suburban drive-throughs, they’re mimicking urban coffee joints and neighborhood bars. Chicago, with its seemingly insatiable appetite for new and interesting restaurants, also seems to have room for some familiar faces that are willing to cater to its particular taste.
While seafood might be de rigueur in the culinary scene of Miami, few local restaurants can lay claim to the unique, boldly crafted environment found at Bazaar Mar, the newest eatery in the SLS Brickell tower. The ambitious interior design by Philippe Starck and innovative cuisine by chef José Andrés marks the team’s fourth collaboration under the Bazaar name, an offering from hospitality developer SLS Hotels. The company, which owns similar real estate ventures in Beverly Hills, South Beach, and Las Vegas, recently completed the SLS Brickell, one of many new high-rises sprouting up downtown and in the Brickell neighborhood.
SLS enlisted the distinctive architectural skills of Miami-headquartered Arquitectonica to design the tower, which also houses over 450 condominiums and a 132-key hotel. Towers like SLS Brickell are changing the Miami skyline while also creating a rich landscape for projects like Bazaar Mar to serve the burgeoning resident and tourist populations.
When it comes to the food, however, SLS entrusted Spanish-born Andrés—a James Beard Award winner and pioneer of molecular gastronomy—to be the charismatic public face of Bazaar Mar. His vision for the menu is an attractive mix of disparate textures, aromas, and aesthetics. This spirit of inventiveness translates seamlessly into Starck’s scheme for the interior design, which equals Andrés penchant for theatrics and hyperbole. Starck crafted a nautical fantasy complete with mythical sea beasts, picturesque coastal vignettes, and a distinctive white-and-navy color palette.
The 7,200-square-foot Bazaar Mar is composed of two dining rooms and a raw bar materially connected by more than 6,000 hand-painted tiles featuring the drawings of artist Sergio Mora and manufactured in Spain by Cerámica Artística San Ginés. The azulejo tilework, painted in a Delft Blue pastiche typical of 16th-century Dutch pottery, completely covers the walls and ceiling. The murals are ornamented with gilded crustaceans and cabaret-style mermaids that dissolve otherwise-solid walls into surrealist other worlds. Likenesses of people involved in the project, including Chef Andrés, appear throughout the murals. The furnishings include smooth marble-topped tables, upholstered love seats, and stark white wooden chairs, creating an evocative atmosphere from which the maritime narrative emerges.
The bright dining room contrasts with a offset cocktail bar finished in black and gold tiles of the same stylized motif. The total effect of Starck’s design reflects both its seaside locale and the rapidly evolving Miami art and architecture scene.
Cambridge, Massachusetts–based vegetarian fast food chain, Clover Food Lab, opened two new Boston locations last July by architecture firm SsD. The design of the locations, Boston Financial District and Longwood Medical and Academic Area, uses boundaries and light to emphasize Clover’s mission to promote transparency, simplicity, and community in the food industry.
“The boundary between ‘kitchen’ and the ‘customer’ is dissolved, allowing visual communication between the spaces while reflecting and multiplying light,” said architect Jinhee Park on the firm’s website. The space is open and bright, with simple finishes and bold signage, aiding in the layout’s legibility for customers.
Light fixtures are designed as art pieces, fulfilling their practical purpose while adding visual interest. A large wooden table, milled from a log, snakes through the space to add a warm natural touch to the minimalist design and provide an opportunity for communal dining experiences.
The new Financial District location is considered the brand’s Boston flagship location, able to seat 88 customers in the 2,300-square-foot space, plenty of room for the lunch rush.
This article appears in The Architect’s Newspaper’s April 2017 issue, which takes a deep dive into Florida to coincide with the upcoming AIA Conference on Architecture in Orlando (April 27 to 29). We’re publishing the issue online as the Conference approaches—click here to see the latest articles to be uploaded.
Chef José Andrés, James Beard Award winner and pioneer of molecular gastronomy, will lead the culinary team of Bazaar Mar, a new 7,200-square-foot restaurant just south of the Miami River in Arquitectonica’s newly built SLS Brickell tower. Designer Philippe Starck crafted a nautical dream world complete with mythical sea beasts, picturesque coastal vignettes, and a characteristic white and navy color palette.
The main space is composed of two dining rooms and a raw bar materially connected with over 6,000 hand-painted tiles featuring the drawings of artist Sergio Mora and manufactured in Spain by Cerámica Artística San Ginés. The tiles completely cover the walls and ceiling, painted in a Delft Blue pastiche that is typical of 16th-century Dutch pottery. The murals are ornamented with gilded crustaceans and cabaret-style mermaids that dissolve the otherwise solid walls into surrealist other worlds. Likenesses of people involved in the project appear throughout the murals including Chef Andrés. The furnishings are varied, including smooth marble-topped tables, upholstered love seats, and stark white wooden chairs, creating a visually heterogeneous atmosphere against which the maritime fantasy emerges.
The bright dining room is contrasted with a detached cocktail bar finished in black and gold tiles of the same stylized motif. The total effect of Starck’s design fittingly underscores Andrés seafood-centric menu and draws from the aura of Miami’s burgeoning art scene.
The 150-year-old Cedar Tavern bar in New York City once hosted luminaries such as Jackson Pollack, Willem De Kooning, Bob Dylan, and Jimi Hendrix in Greenwich Village. Now that very same bar lives on at Eberly, South Austin’s new restaurant. When the Cedar Tavern closed in 2006, Eberly partners John Scott and Eddy Patterson bought the nearly 12-foot-tall and 40-foot-long mahogany bar, took some photographs of it, and transferred it in hundred of pieces to a storage unit back in Austin. Then, they set about finding an appropriate home for their haul, landing on a former 15,000-square-foot print shop on South Lamar Boulevard. ICON Design + Build worked with Clayton & Little Architects and interior designer Mickie Spencer to incorporate the Cedar Tavern Bar into a series of spaces including a dining room, coffee shop, and 4,000-square-foot rooftop patio. ICON’s Jonas Durfor, a master carpenter, reconstructed the bar. Reused materials permeate the space, whose prefabricated construction allowed for design interventions without compromising the original components—vintage cotton gin windows were interspersed throughout the interior spaces to allow light in, while the original building’s concrete floor tiles were reused in the patio. Despite a design inspired by an eclectic mix of art nouveau, Victorian, midcentury modern, and British greenhouses from the 1800s, the space is tied together with its color scheme: blues, greens, brass, and mahogany. Each room is coordinated to allow patrons to spend their entire day at the Eberly, from coffee in the study, to drinks on the bar or in the patio, to a meal in the dining room.
Eberly 615 South Lamar Boulevard Austin, Texas Tel: 512-916-9000 Architect: ICON Design + Build and Clayton & Little Architects
Amazebowls, a casual health food chain that began as a food truck, recently opened its first brick-and-mortar storefront in Michael Maltzan Architecture’s (MMA) One Santa Fe building in Los Angeles.
The storefront space was designed by 64North, a Los Angeles–based architecture, branding, and product design firm with deep ties to the building: Cofounder and design director Wil Carson was a designer at MMA for a decade and worked on One Santa Fe. Carson described the project as an opportunity to productively engage with the recent iconic structure by designing an “animated element within the larger project, creating a modest yet dramatic experience at the southern terminus of One Santa Fe.”
For the 600-square-foot storefront, 64North drew inspiration from traditional architectural forms, namely masonry vaulting. Carson explained that the project “recalls the classic form of a series of domes, assembled here in a celebratory, contemporary way, as they are individually scaled and distorted, intersecting to create a non-uniform whole.” The designers filled the store with a few key elements, including a sculptural ceiling made of CNC-milled, high-density EPS foam that has been plastered over, a sinuous, maple wood panel accent wall, and a semi-circular stone counter lit by gold-painted Pablo Swell pendant lights. The lofted ceiling extends beyond the curtain wall glazing along Santa Fe Avenue to denote a small exterior seating area located beneath an extended overhang.
This article appears on HoverPin, a new app that lets you build personalized maps of geo-related online content based on your interests: architecture, food, culture, fitness, and more. Never miss The Architect’s Newspaper’s coverage of your city and discover new, exciting projects wherever you go! See our HoverPin layer here and download the app from the Apple Store.
San Francisco–based Aidlin Darling Design (ADD) and three-starred Michelin chef Corey Lee have teamed up for In Situ, a new 150-seat restaurant located within the original Mario Botta–designed portion of the San Francisco Museum of Modern Art that was recently expanded by Snøhetta.
The restaurant is designed as an alternate-dimension art museum, where “borrowed” dishes on loan from the kitchens of the world’s most renowned chefs make up the menu, meticulously recreated by Lee’s team. And so, ADD has rendered an intentionally spare interior made of mostly-found surfaces, with many of the existing, roughed-out textures of the extant space remaining—some polished, some raw. Other interior elements, inserted neatly into that rough, gray box, act as bespoke elements: a sculptural timber ceiling, custom-made tables hewn from raw logs, and delicate bar stools and lounge chairs. Site-specific artworks are also scattered around the restaurant, which is lit from one side by a large storefront window opening onto Third Street.
The space is divided into two dining areas. The first, a large, informal dining room, is populated by bar-top and communal tables, is capped by the sculptural timber ceiling. Its surface is made up of delicately jagged and parallel wooden boards and extends across both dining rooms, alternating between various degrees of geometric relief. Further into the space, the second, more formal dining room is made up of intimate seating areas.
[In Situ also won our 2016 Best of Design Award for Interior > Retail/Hospitality. Click here to learn more!]
This article appears on HoverPin, a new app that lets you build personalized maps of geo-related online content based on your interests: architecture, food, culture, fitness, and more. Never miss The Architect's Newspaper's coverage of your city and discover new, exciting projects wherever you go! See our HoverPin layer here and download the app from the Apple Store.
2400 East Cesar Chavez Street in Austin was once a mid-century industrial warehouse occupied by a local bottling company. Now, the address is known as Juniper—a new northern Italian–inspired restaurant in Austin’s Holly District that joins a host of eateries that line the street.
The renovation into an upscale contemporary restaurant was born from a collaboration between chef Nicholas Yanes and Austin-based studios, Sanders Architecture and Cravotta Interiors. As per Yanes’s request, the two studios were tasked with designing a space to bring the energy from the kitchen directly into the dining area.
To accomplish that, concrete beams and timber joists from the original structure have been left exposed within the 18-foot high dining space. Meanwhile, a floor-to-ceiling glass and steel wall that looks onto a courtyard facilitates a sense of openness.
This transparent theme prevails into the kitchen and bar. At Juniper, the kitchen is viewed as a “culinary stage” and guests are able to see Yanes’s team prepare dishes and drinks. Those eager to get closer to the action can sit at one of the 12 “chef’s counter” seats for a full-on view.
Juniper 2400 East Cesar Chavez Street, Austin, TX Tel: 512-220-9421 Designers: Sanders Architecture and Cravotta Interiors