Foodservice Equipment & Supplies

MAR 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

Issue link: http://fesmag.epubxp.com/i/792615

Contents of this Issue

Navigation

Page 66 of 99

chain profile MARCH 2017 • FOODSERVICE EQUIPMENT & SUPPLIES • 65 "You'll see a picture of Diana Ross along with a beautiful photograph of a young girl with a red balloon in front of her head," says Kim Nathanson, senior designer with Niemitz Design Group. "It's very contemporary, but there are enough abstract black-and-white prints that keep it from being too wild." The island bar and lounge, the second main dining area, tends to appeal to a younger crowd or those looking for a more high-energy experience. While the bar at a legacy Burtons restaurant sits along a wall and seats about 15 customers, this new bar seats 32 to 34 patrons. It features four-seat high-tops and a series of two-tops along a long upholstered banquette. The middle of the actual bar includes a pair of structural pillars. Instead of getting in the way of the operation, they serve as bookends to an impressive display of liquor bottles and serving glasses. The open kitchen and surrounding community tables serve as the third main section of the front of the house. According to Nathanson, the open kitchen brings a different kind of energy to the space by creating a sense of community and focusing on the food, including Burtons' new small-plate and seasonal offerings. "It couldn't be just an open pass-through window, but a full, open display of cooking, a very large oven and great displays of seasonal products," she says. "Certain times of year we'll have bushels of apples or pumpkins, things that are very

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - MAR 2017