Foodservice Equipment & Supplies

JUN 2019

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

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58 FOODSERVICE EQUIPMENT & SUPPLIES JUNE 2019 daSilva. "These birds are innately industrious, curious and social creatures. They are creative oppor- tunity seekers and are able to rise to any occasion, no matter where their adventures take them. They are com- munal and eat with other birds. They are a mascot for what we wanted to do here at Chickadee." When daSilva and Kilpatrick agreed to develop Chickadee at this location, they found a space that had been designed for a prospective tenant who had not yet been selected. Fuller and the Jamestown team worked with architects and interior design- ers from IA Interior Architects and with foodservice designers at Boston Showcase Company to develop the restaurant space. "We were asked to create a space that would work for whomever came in to run the restaurant, and then we tweaked when John and Ted came in," says Jessica Odenwaelder, project design specialist at Boston Showcase Company. "The owners wanted a restaurant that was fresh and offered a partially open kitchen with a cookline visible to diners that creates a more connected dining experience." "They also wanted a strong bar program," adds Gary Strickland, vice president of engineering, Boston Showcase Company. "Our challenges included working within a small foot- print and adjusting to current building conditions. Our solution was to design a space focused on „ow within the building's parameters." While not historical, the building has an interesting background. The structure was originally constructed by the U.S. Department of Defense in 1918 and served as a waterside storehouse for the South Boston Army Base, says Charlotte Nakhoul, NCIDQ, IIDA, interior designer, IA Interior Architects in Boston. "The concrete „oors and large round columns with all their imperfections are original to the building, and so we wanted to bring them back to life and celebrate them. The „oors were ground and sealed, and the columns were given a custom metal surround. Getting the metal surround to neatly and properly hug the imperfect large columns was a task for our millworker and our general contractor." The architects and interior designers selected comfortable and modern design elements such as metal wrapped columns and a modern pal- ette of grays, blues and white, as well as blond wood. They also gave a nod to the building's location, adding sev- eral high-style design elements, such as custom drapery to soften the seated dining area, custom shelving that shields the high-top bench seating. A customized shelving unit sits behind the hostess stand. "We faced some coordination challenges as you most often do with custom built millwork and 'nishes," Nakhoul says. "Getting a lighter- weight wood baf„e ceiling that matches the custom design of the oak backbar took a few rounds of trial and error before we arrived at a solution." The restaurant boasts custom banquette seating and shelving, which holds touches of fresh-cut „owers and thoughtfully curated artwork and knickknacks so the guests feel The concrete floors and large round columns with all their imperfections are original to the building; the designers brought them back to life. Lighting in the open area features salvaged pendants that were painted and rewired. Photo by Kristin Teig Photography Left: Plate storage enables sta to easily access the serviceware. Clean sight lines into the expo kitchen enhance the dining experience. FACILITY DESIGN PROJECT OF THE MONTH

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