Foodservice Equipment & Supplies

MAR 2018

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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76 • FOODSERVICE EQUIPMENT & SUPPLIES • MARCH 2018 facility design p r o j e c t o f t h e m o n t h In 2015 they invited Brittany Sanger to join them as a part- ner and executive chef. Colton, Bogert and Sanger grew up in Oklahoma City, left the area early in their careers and returned to pursue entrepreneurial paths. Their collective experience makes this project possible. Colton is an acclaimed singer-song- writer; Bogert is a marketing talent and self-proclaimed foodie; and Sanger is a Le Cordon Bleu, Paris-trained chef who worked in fine-dining restaurants in Paris and Boston. "We realized that to be a game-changer here we had to com- mit to an elevated dining and entertainment experience and offer something that speaks a new language for the city," Colton says. "The project began as a music venue with limited food offered from a food truck and evolved to a full-service fine- casual restaurant and concert venue," says James P. Boswell, AIA, owner of James Boswell Architect in Tulsa, Okla. "Two distinctly different concepts — one a restaurant and the other a concert venue — define the flexible space that can accommodate both but not feel like one or the other when in restau- rant mode or concert use. We created a flexible stage for a range of concert styles so guests don't feel they are dining in an auditorium." The design team wanted to create a feeling of intimacy in a 20,000-square-foot warehouse space and commit to the historic nature of the buildings. The roof of the 1930s bow-string truss building was removed to create an outdoor space adjacent and open to the dining/concert space. The courtyard space nearly equals that of the interior and gives way to views of the 21c Museum Hotel. High-end speakers and industrial misting systems keep guests comfortable during Oklahoma's hot summers. The second floor of the original 1923 building was removed to create a large interior space, while a third of the second floor was retained to create a private, intimate cocktail/bar area overlooking the dining/concert area. The front of the house features an exposed brick and wood structure with a casual yet elegant design. Interior highlights Equipment Key 1. Trash container 2. Underbar hand sink 2a. Underbar dump sink w/glass rinser 2b. Hand sink 2c. Three-compartment sink 2d. Two-compartment work sink 2e. Mop sink 3. Glass rack storage cabinet 4. 48-in. ice bin, w/dual-speed rail 4a. 36-in. ice bin, w/dual-speed rail 4b. Ingredient bin 4c. Drop-in ice bin 5. Glass/mug chiller 6. POS 6a. Printer 6b. Underbar POS cabinet 7. Frozen drink dispenser 7a. Ice and beverage dispenser 7b. Hot water dispenser 8. Underbar drain board 9. Underbar glass washer 9a. Detergent snap-pack for glass washer 10. Ripple maker 11. Wet rinse/water spicket 12. Knock chute 13. Coffee grinder 14. Espresso machine 15. Draft beer towers w/glass rinser 16. Stair-step liquor tiers 17. 3-sec. back bar cooler, pass-thru 17a. Display walk-in 17b. 2-sec. work-top freezer 17c. Undercounter reach-in freezer 17d. Walk-in cooler/freezer 17e. 3-sec. back bar cooler 18. Keg rack system 18a. Bag-in-box vertical rack 18b. Undercounter pan rack 18c. Bun pan rack, mobile 19. Glycol pump 20. Ice maker w/bin and remote refrigerator 21. Dishtable sorting shelf 21a. Dish shelving 21b. Shelving 22. Clean dishtable 22a. Soiled dishtable 22b. 36-in. worktable 22c. 120-in. worktable 22d. 24-in. worktable 22e. 96-in. wood-top baker's table 22f. 60-in. wood-top baker's table 22g. Pizza prep table 22h. Chef 's prep table 22i. Expo table 23. Dishmachine 24. Prerinse faucet 24a. Pot filler faucet and worktable 25. Exhaust hood system 26. Pizza oven 26a. Hydro-vection double-stack oven 26b. Wall-mounted salamander 27. 60-in. range w/griddle and oven 27a. 36-in. range and oven 27b. 36-in. French top w/oven base 28. 40-qt. floor mixer 29. Food processor 30. Food slicer 31. Decorative heat lamp 32. 48-in. mega-top sandwich unit 32a. 64-in. mega-top sandwich unit 33. Fryer 34. Countertop charbroiler 35. Water filtration system 35a. Instant water w/circulation system 36. Air curtain 37. Tea brewer 37a. Coffee brewer 38. Water station/bottle filler Above: Large glass windows provide clear views of kitchen activity. Left: An outdoor court- yard offers seating and casual fare during concerts. Photos by Madison Rae Photos

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