Neocon 2013, Chicago: Loewenstein inspires with new uses for ai3's Tangent

One of the largest contract furniture shows for our industry takes place at Chicago's Merchandise Mart every June (one of the most beautiful times to be in this city).  From the largest to the smallest of manufacturers, new showroom and booth designs are created to inspire designers with their innovative designs.  

Although developed a few years back by ai3's studio, Loewenstein continued to showcase the versatility of the Tangent modular lounge collection with new product vignettes. See great Tangent installations below from the OFS Showroom.

Connect Cafe at Loewenstein shows Tangent used as a banquette
combined with cafe tables and chairs (integral video screens in tabletops- Very high tech & cool) 

Tangent lounge configuration includes high back, wedge cushions,
layover tables and power modules

Loewnstein Tangent with continuous bench and multiple insider corners
allowing for multiple, private seating groups

ai3 team scopes construction progress on Emory Village's new neighbor, Ink & Elm

Our ai3 team visited Ink & Elm earlier this week to meet with the Contractor and the Ownership Team and to report on the construction progress.  Here are a few shots of how things are coming along...

New Logo @ Exterior signage; Awning located above the Tavern entry

Future host stand in Dining area; View into Lounge on right and Private Dining on left side.

Green felt wall to receive sheer drapery layer on top (coming soon); Dining Room booths w/protective covering

Tin Ceiling and Decorative masonry block wall in Lounge Bar

Garden lantern-inspired pendants hanging in Lounge area

View into Kitchen Expo from Lounge area

Tavern Bar with Kitchen Expo line in the distance

Tavern Bar looking toward Tavern Entry 

Future Booth area at Tavern 

Magazine rack inspired by old drawing racks used by Landscape Architects

Same ceiling & masonry details in Private Dining area with double-sided fireplace

ai3 chats with the team behind Ink & Elm

Ink & Elm opens this summer in Emory Village, and since this is the first venture for Hunter, Keith, and Nick (HKN Restaurants), we thought we'd share a brief introduction. . . 

After some reflection over a whiskey on the rocks, Nick Chaivarlis and Keith Osborne offered their thoughts:

1. Tell us a little about the inspiration behind your vision...

NC: We knew we wanted to operate a full-service restaurant with integrity. The vision of Ink  & Elm came to us once we realized what the community was lacking. We used Frederick Law Olmsted, a figure in the community that brought unity to the area, and put our heads together to form a concept that serviced the needs of the community. From there, we just filled in the missing gaps and made sure to be exactly what we all desire- a comfortable, neighborhood destination.

KO: Plain and simple, to design a space uniquely tailored to the Druid Hills community with the aim of evoking a sense of familiarity, comfort and intimacy, that when combined contribute to a refined dining experience and evoke our firm commitment to the notion and practice of eating and drinking in season.

Lounge at Ink & Elm

2. What about the Druid Hills Neighborhood is special to you?

NC: I think what's most special about the area is its general camaraderie and hospitality. The residents have embraced us with open arms so far- and we're not even open. It already feels like home.

KO: The spatial layout of the community is unlike any other part of Atlanta. The neighborhoods are intersected with parks and old-growth forests. The homes feature an eclectic arrangement of architecture and these diverse elements have attracted an equally diverse array of residents.

Dining area at Ink & Elm

3. What makes the business partnership between you work? What do each of you bring to the table?

NC: We all have passion for the same thing: the industry. We're all able to put 100% of our focus into our individual niches because we have one another. Keith's hospitality methods, my bar skills, Hunter's love for the industry paired with his business skills, and Steve's raw talent in the kitchen are what make Ink & Elm a hopeful and ambitious project. 

KO: We all work incredibly well together, largely because we each come from diverse backgrounds and have divided our roles to accommodate our skill sets. Nick has designed the cocktail menu and will manage the beverage program as a whole. Hunter takes care of the business side of things. I am the Wine Director and will play the role of restaurant GM.

(L to R) Nick, Dan Maas (ai3), Keith, and Hunter (standing) during ai3's Vision Session

4. What was the moment when you all decided to jump off the metaphorical "cliff" and build a restaurant?

NC: For the last few years, we all knew that we wanted this dream with or without one another. The benefit that we had is that we're all friends. And the one good thing that friends do it talk. I think it was when we sat down and realized how ambitious our visions were that we decided to form a partnership that made sense. Then we jumped.

KO: It's been in the works for a while. I have had my hand in virtually every aspect of hospitality management (restaurants, clubs, theaters, hotels) and with each endeavor honed my own unique perspective on how hospitality should be implemented. At some point everyone wants to test their own ideas to see if other agree with your outlook.

Dining area of Ink & Elm

Tavern at Ink & Elm

5. Do you have a favorite part of the design and construction process, and if so, what was it?

NC: How ai3 became a part of this partnership. They forced themselves in quickly and it was a very unique experience to say the least. Every design element came with a conversation. Those conversations are my favorite part of the design process because they never felt as if they came with an expiration date. This group has had our back since day one and they continuously propose ideas and concerns that have longevity to them.

KO: The early stage of the design process was by far my favorite. I compile wine lists from conceptual templates. I found the "vision session" and early design discussions to be very complimentary to this thought process.

Nick Chaivarlis in ai3's Vision Session

Chef Stephen Sharp

6. If you were reincarnated as a cocktail, what would it be?

NC: I'm a huge bourbon drinker, obviously. But I definitely drink with the season and the one drink I can ALWAYS drink is a Negroni. I'd like to be made with Aperol instead of Campari, though. I'd like to be garnished with a burnt orange peel and topped off with a dash of bitters. A Negroni. I'd like to be a Negroni, please.

KO: Perfect Manhattan with a twist, bold and complex... like me :)

Ethan Lewis' stamp studies of elm trees for the Ink & Elm logo

Gunshow Last Night- ai3 @ Chef's Table with Kevin Gillespie

Today Gunshow is officially one week old. Chef Kevin & Boss Blake invited our ai3 team to enjoy the Chef's Table last night. 

After toasting to Gunshow's opening and gathering our party , Kevin hollered, "Is everyone here now? Then strap on your diaper because Here. We. Go."  

Plate after plate was brought to our table, each thoughtfully conceived, beautifully plated, and displaying the creative strengths of Chef Kevin Gillespie and his 2 sous chefs from the Woodfire Grill days: Joseph Ward and Andreas Muller. 

        

We believe Kevin is on his way to achieving his vision, and the culture of the restaurant feels like Kevin & his best friends are livin' the dream. The design of the space is honest and simple and will definitely challenge Guests to consider what is important in a dining environment.  At times, we felt we could enjoy the food even more because the experience is about the kitchen and focused on what's coming out of it. We appreciated the simplicity: no bar, no elaborate cocktail menu, just great food being served by great people, and menu descriptions such as "Andreas made something out of chocolate."

Guests seemed to REALLY enjoy engaging with the chefs, having them come out in the "dining room" and serving their food with a careful chef's description.

Kevin shared that is was the most fun he's ever had in the kitchen, but he is completely exhausted at the end of each day. Hopefully it will get easier with time and the flexibility of the space will allow adjustments to be made.

Ethan thought, honestly, it was one of the best meal's of his life.  

It was, and the most FUN!  Thank you Kevin & Blake for a project and a dinner we'll always remember!

Salon Internazionale del Mobile 2013 - Milan

No, I didn't get to fly to Italy for this amazing furniture show.

BUT- the world wide web can certainly link me to some of the amazing products showcased this April.  Here are some of my favorites to share with our studio: 

Accent Lights by Luceplan

Faroo lamps by Marcel Wander for Mooi

Findme by Jorge Ferrera for Flos

Burnt Noodle Table by Front for Moroso

Comrade tables by Mooi

Cradle tables by Benjamin Hubert for Moroso

Feather table by Pietro Russo for Juice

Rui Alves side table

Stone Edge by Nendo for Caeserstone

Jar RGB by Lasvit- I love the transparency of colors

Marc Newson Orotund for Flos

Earhart bench by La Chance

Nodule by Ross Lovegrove for Lasvit

Matti Syrja mirrors w/LED lamps

Chair M100 by Ruizsolar

Ilmari Tapiovaara by Artek

Lounge of Layers by Katrin Greiling for Droog

Ron Arad Z shelf for Moroso

Steelwood- Galva by Magis