Design Precedents
At the beginning of the research process I looked at some initial restaurant precedents in which some of the ideas and design features could be used, adapted or considered within the design process. Precedents were looked at not just because of design features but also because of the ideas and meanings behind some of the design features what had be created.
Althaus
The restaurant Althaus is a Bavarian eatery, which can be found in the centre of Gdynia, Poland. The restaurant looks at street life and how it can be viewed from a different point of view. To do this the large windows have opened out the front façade, which exposes the interior of the restaurant to pedestrians, and the dinners experience the street life and going on from another level.
The restaurant serves a traditional style Bavarian cuisine which further translates through out the design of the restaurant. A southern German theme is throughout the interior using exposed materials in a subtle way such as oak, copper, mosaics and glass which all refer the traditional styling’s. This is a technique where in this case although it is a more interior design that is being looked at it is something that could be used throughout the restaurant. Using different materials and textures through out the deign and the varying spaces could create a style of interactive interior that the user can relate to, touch and experience. Althaus has a different atmosphere in each room using different combinations of materials to achieve different effects.
The restaurant serves a traditional style Bavarian cuisine which further translates through out the design of the restaurant. A southern German theme is throughout the interior using exposed materials in a subtle way such as oak, copper, mosaics and glass which all refer the traditional styling’s. This is a technique where in this case although it is a more interior design that is being looked at it is something that could be used throughout the restaurant. Using different materials and textures through out the deign and the varying spaces could create a style of interactive interior that the user can relate to, touch and experience. Althaus has a different atmosphere in each room using different combinations of materials to achieve different effects.
Bydlo I Powidlo
Researching restaurant spaces I came across this restaurant – Bydlo I Powidlo. A restaurant in Warsaw, Poland serving beef. The space is cleverly defined as a meat-ing place playing on the food they are serving up to the customer. The restaurant specilises in Argentinian beef burgers, steaks, beef salads as well as sandwichs, New York bagels and Hot Salt Beef. The whole identity of the restaurant was designed by LANGE & LANGE designers.
I looked at this restaurant as a case study more for the function and the concept of the restaurant and its ethos than how the space have been used. Where I like the modern design using glass I feel its how a theme and the use of the product the space is selling has been used as a theme throughout the concept and the particular use of the “meat-ing place”. I feel the use of branding and the theme used throughout simply being beef is clever and how every detail in the design relates the concept in some way. The article also looked at how other aspects such as sauces, cards, merchandised had been branded to complete the restaurant.
I looked at this restaurant as a case study more for the function and the concept of the restaurant and its ethos than how the space have been used. Where I like the modern design using glass I feel its how a theme and the use of the product the space is selling has been used as a theme throughout the concept and the particular use of the “meat-ing place”. I feel the use of branding and the theme used throughout simply being beef is clever and how every detail in the design relates the concept in some way. The article also looked at how other aspects such as sauces, cards, merchandised had been branded to complete the restaurant.
KOOK
The KOOK restaurant in Rome by Noses Architects is a space that aims to enhance the perception of the senses through an aspect of nostalgia. Using a combination of cold concrete, contrasting with warm wood and hen filling the space with memories of childhood and family scene the space has a very rustic and vintage feel about it. “Todays and yesterdays threads meet in the architecture and in the cuisine.” – a quote taken from the architects show how the design of the space works with the food to create a space that can be enjoyed by all.
With the space to create this bond between the new innovations and the key traditions – such as the combination of old home recipes with new ways of cooking the use of an olive tree within the design has been used as this a symbol of wisdom, longevity. The tree has been placed within a glass space, which allows light to flow into the space from the exterior.
A combination of floor materials has been used through out the space such as wooden parquet flooring, industrial resin, classic Mediterranean tiles and concrete flooring. I wanted to use this restaurant as a design precedent due to the combination of the materials used to create the essence of memory within the space. The use of texture and light within the restaurant works well together and I feel looking at the images the space is one that would provoke memories for many people. The idea of using many different types of flooring within the space I feel works well due to the change in the texture when walking around the restaurant space. This is a technique that i would like to translate within the concept development where possible.
With the space to create this bond between the new innovations and the key traditions – such as the combination of old home recipes with new ways of cooking the use of an olive tree within the design has been used as this a symbol of wisdom, longevity. The tree has been placed within a glass space, which allows light to flow into the space from the exterior.
A combination of floor materials has been used through out the space such as wooden parquet flooring, industrial resin, classic Mediterranean tiles and concrete flooring. I wanted to use this restaurant as a design precedent due to the combination of the materials used to create the essence of memory within the space. The use of texture and light within the restaurant works well together and I feel looking at the images the space is one that would provoke memories for many people. The idea of using many different types of flooring within the space I feel works well due to the change in the texture when walking around the restaurant space. This is a technique that i would like to translate within the concept development where possible.
World Service
World Service is a well known restaurant within Nottingham. Known as Nottingham's premier fine dining location the restaurant is located within a 17th century building - Newgate House. The restaurant aims to combine the traditional aspects of the buildings past and heritage. The restaurant was opened in 2000 and has recently undergone renovation to create new interior space. The space takes inspirations from objects within the space that have been collected from around the world. The space is made up of bar space, restaurant space, kitchen and private dining rooms. Research shows that the idea behind the decor within the space is to create a space within the existing building that makes the space look like a traveller has lived within the space.
It was decided to use World Service as an initial design precedent due to it being a local source of information as well as the thought behind the design development of the space. Like the selected site on Short Hill, World service can be found within a historical space. An essence of this has been translated through the design. This is an element that needs to be apparent within the design development. Whilst developing a new interior space it is important to consider a sites history. One aspect of the World Service interior that is eye-catching is the use of acoustic panels within the ceiling space. Whilst creating an affect with regards to moving the sound around the space they also work creating varying height levels within the restaurant making a unique space within a large open restaurant.
The way in which the restaurant is hidden unless you knew that the doors to Newgate House opened into World Service works well creating this element of mystery. The use of the red door to highlight the restaurant entrance is a unique approach. The building on Short Hill has a very traditional and listed interior like this property - an element of the design that should be retained.
It was decided to use World Service as an initial design precedent due to it being a local source of information as well as the thought behind the design development of the space. Like the selected site on Short Hill, World service can be found within a historical space. An essence of this has been translated through the design. This is an element that needs to be apparent within the design development. Whilst developing a new interior space it is important to consider a sites history. One aspect of the World Service interior that is eye-catching is the use of acoustic panels within the ceiling space. Whilst creating an affect with regards to moving the sound around the space they also work creating varying height levels within the restaurant making a unique space within a large open restaurant.
The way in which the restaurant is hidden unless you knew that the doors to Newgate House opened into World Service works well creating this element of mystery. The use of the red door to highlight the restaurant entrance is a unique approach. The building on Short Hill has a very traditional and listed interior like this property - an element of the design that should be retained.
Iberico World Tapas
Iberico is a tapas restaurant which is within a minutes walk from the Short Hill sight. I decided to look at this restaurant space not only because of the design but also for the concept behind they way in which food is served and eaten within this restaurant. The restaurant is located within the Galleries of Justice another of the grade II listed buildings in the area. The space created aims to create a relaxed and enjoyable environment for customers. The idea behind Spanish tapas style food is to order an number of the small dishes and to share them within a group. This concept gets customers to interact with one and other - talking, sharing and moving within the space. This kind of interaction can not be achieved in all situations, the way the tables are laid out creates a space for large and small groups of dinners. The varying levels within the space create an interesting restaurant. The contrast of the curvature of the building with the straight lines of the tables. This idea of using a cooking method as the main aspect within the design works well and is an element to consider within concept generation.
The Wapping Project
The wapping project is a unique and interesting design precedent that caught my eye whilst looking at design examples. The wapping Project is located within a hydraulic power station within London. The Wapping Project is a gallery as well as restaurant space which is located within the old Victorian brick building located within a neglected space. The interior space uses a combination of concrete, high ceiling spaces, cracked times and modern furniture to contrast within the space. Aspects of the buildings former life remain amongst the table and chairs which create the restaurant space. The images show dinner sat around the old machinery and the chains that still hang from the ceiling. The building has a rough and rustic feeling about and the interior has not tried to take the buildings history away.
Looking at the Wapping Project was due to this reason of how history and the initial purpose of the building has been retained with the space. The use of the existing structure including the machinery is an interesting concept which I believe would create this element of interest and excitement within diners. The juxtaposition of the new and the old within the building works incredibly well. The architect of this space has worked to ensure the space retained whilst adding modern elements to both the exterior and interior, a technique that as a designer I admire and a technique I hope to use within the design development of the space on Short Hill.
Looking at the Wapping Project was due to this reason of how history and the initial purpose of the building has been retained with the space. The use of the existing structure including the machinery is an interesting concept which I believe would create this element of interest and excitement within diners. The juxtaposition of the new and the old within the building works incredibly well. The architect of this space has worked to ensure the space retained whilst adding modern elements to both the exterior and interior, a technique that as a designer I admire and a technique I hope to use within the design development of the space on Short Hill.
Les Trois Garcons
The selection of Les Trois Garcons was due to its unique style. Based in London the restaurant is located within an old converted 1880 Victorian pub in the Shoreditch area. Tee space was brought in 1996 by the owners Hassan, Michel and Stefan from Malaysia, France and Sweden respectively. Coming to England they found the concept of living within a pub the epitome of being English and therefore brought the space initially as a home. It was in 200 the "garcons" created the first restaurant space on the ground floor including a unique chefs table space. Alongside this they also created a wine cellar within the basement of the old victorian pub. Today they continue to live on the other two floors within the building with plans to expand the space into a reception and a bar space.
One of the factors of selecting this as a design precedent was the unique idea of the chefs table space within the restaurant. Chef's tables are becoming the new way to eat out. The space within Les Trois Garcons is a private space for 10 guests to eat within a contrasting rustic space compared to that of the rest of the dining space. During their visit these guests can watch what is occurring within the kitchen through a window which connects these spaces. This idea of creating a unique an contrasting space which gives the dinners a different eating experience to those within the main restaurant area. The contrast between the rustic chefs table space and the functional kitchen space creates interesting viewing.
One of the factors of selecting this as a design precedent was the unique idea of the chefs table space within the restaurant. Chef's tables are becoming the new way to eat out. The space within Les Trois Garcons is a private space for 10 guests to eat within a contrasting rustic space compared to that of the rest of the dining space. During their visit these guests can watch what is occurring within the kitchen through a window which connects these spaces. This idea of creating a unique an contrasting space which gives the dinners a different eating experience to those within the main restaurant area. The contrast between the rustic chefs table space and the functional kitchen space creates interesting viewing.