The Hipster Business

Recent observations by The New York Times, New York Times Style magazine and Skift, suggest that businesses are trying to cater to the "grunge-meets-geek-meets-grad-school" crowd.

These editorials discuss "Brooklynizing" and Brooklyn's influence on areas in industrial-chic neighborhoods across the world, including Canal-St. Martin, Paris.

I grabbed a few images of hotel designs influenced by this need to feel authentic. One of the first to perfect this industrial-vintage-repurposed style was the Ace Hotel. The Wythe Hotel in Brooklyn and the Hotel FABRIC in Paris are referenced in the below articles.  

http://tmagazine.blogs.nytimes.com/2013/03/17/brooklyn-the-brand/
http://skift.com/2013/11/07/what-makes-hipster-hotels-work-from-brooklyn-to-paris/#9

Finding Design Inspiration, wherever we are

Walking on the beach this morning, I noticed the dark mineral deposits streaking through the sand. The soft waves kept coasting across the marble-like veins, and it brought a smile to my face. I knew this was our team's inspiration for the bar top at Common Quarter.  That gorgeous stone top is one of the biggest design statements in their renovation and was inspired by Local Three's 4th partner, Chris Talley, who grew up on the beaches of St. Simon's Island.

The patterns of the mineral deposits had me thinking of the many sources of inspiration we have in design and especially patterning. Having been an Interior Designer for almost 20 years, I've heard many, many stories from sales reps of the exotic travels of textile designers and how their travels inspired their latest collection of patterns.

But here I am again on the Florida panhandle, enjoying the beach where we've always vacationed with my son, and I'm admiring all the subtle beach textures.  Not particularly exotic, but it was worth snapping a few shots. You never know when it will inspire something new....

Stem Wine Bar & Common Quarter: Final touches before opening

We installed furniture yesterday in Chef Doug Turbush's new endeavor, Stem Wine Bar. Located next door to Seed Kitchen & Bar, the design concept is very different from Seed with it's rich, dark wood finishes and upholsteries.  But with Seed's smashing success, we think the neighbors will embrace this cozy wine bar for a slightly different dining experience as well as it's before & after dinner appeal.

We're setting the LED lights tonight (the green @ the glass racks)

Once all the wine glasses are hung, the back-lighting will create a large chandelier for the space

Just down the road in the Woodlawn Shopping Center, the team of Chef Chris Hall, Ryan Turner, Chef Todd Mussman, and Chris Talley will be opening Common Quarter. We see from Talley's Facebook page that Tuesday, October 8th is the official date.
Inspired by the southern coast and the familiar drives we all take through the southern farm lands, the design has many unique touches.

Lobster cage inspired bar shelving

Installed shelving with shutter canopy over the bar


The new bar top is a Bianco Ondulare stone whose veining reminds us of the mineral deposits in the sand when the water recedes on the Georgia coast. 

The private dining room is enclosed by board and batten ceiling and walls with an abstracted charcoal & white, gingham patterned curtain.  The featured artwork above the banquette is a nautical chart of the St. Simon's Island and Tybee Island areas, where Co-Owner Chris Talley grew up.

PDR privacy curtain  

Nautical Chart of St. Simon's Island and Tybee Island

ai3 designed Booths for Moxie Kitchen + Cocktails

These pictures are so cool, I just had to post them. Ben Patterson of Antique & Modern Cabinets, Inc. in Jacksonville sent these to Ann-Marie Lima for review and approval.

Check out the progress on fabrication of the circular booths featured in the main dining room of Moxie Kitchen + Cocktails, opening in November this year in Jacksonville, Florida.  

Jacksonville, Florida Visit- Construction Progress on Moxie Kitchen + Cocktails

Kerry Wittwer was back down in Jacksonville, Florida for another ai3 site visit for Moxie Kitchen + Cocktails.  Another rainy day, just like here, but a few good shots of how things are coming together:

(Still on track for opening the restaurant in November. ) 

West Elevation- Bar and upper patio

Window at back bar, overlooking the lake

Indoor Bar area

Feature Stair - wine display will be featured beneath

Private Dining Room

Upstairs Patio overlooking lake

2nd floor view down stair opening; Outdoor Patio beyond

Exposed steel structure holding up the Moxie "feature wall"

2nd Floor View from the Dining Area

ai3 & Chef Tom Gray- "Efficiency Blunders: Five Top Mistakes in Restaurant Design"

This month's Restaurant development + design magazine interviews ai3's Dan Maas and Chef Tom Gray of Moxie Kitchen + Cocktails (coming in October 2013 Tampa, Florida). 

"Efficiency Blunders: Five Top Mistakes in Restaurant Design"
Open the lines of communication between experts.
Go with the flow- of service.
Design in real space.
Don't underestimate storage.
Don't let aesthetics trump efficiency.

Flip to pages 22 and 23 on the link below:
http://e-ditionsbyfry.com/Olive/ODE/RestaurantDesign+Development/Default.aspx

ai3 to design for culinary and celebrity favorites in 2013-2014

Atlanta's expanse of acclaimed restaurants and entertainment venues is exploding, with several additions scheduled for opening in the next six to 12 months. ai3 has been selected to design many of the most anticipated additions including:

Chicken-n-Beer: Scheduled to open in Hartsfield Jackson International Airport, Concourse D later this year, Chicken-n-Beer is entrepreneurial artist Ludacris's newest and highly anticipated venture. More details on the design and opening date coming soon.

Common Quarter: 
As the third collaboration between ai3 and the team behind Muss & Turner's, Eleanor's and Local Three, Common Quarter will open in Marietta in the Woodlawn Square shopping center off Johnson Ferry Road in summer 2013. The design incorporates the personality and stories of partner Chris Talley, with a focus on the coastal South and the back roads he often drove to get there.
See more on ai3's website:   http://ai3online.com/results_common-quarter.html

The Pig & The Pearl: 
The culinary superstar team of Chef Todd Richards, Cindy Shera and Todd Martin will open The Pig & The PEarl in the former Geisha House space in Atlantic Station. As an authentic smokehouse and raw bar with an approachable, social atmosphere, the restaurant will feature an inverted patio, views into the kitchen, and an active bar/lounge scene. The design will be rooted in an industrial, rustic aesthetic playing the light airiness of the coast against the charred woods of smokehouses and including a 40-foot long ceiling-hung cage filled with oyster shells.
See more on ai3's website: http://ai3online.com/results_pig-and-pearl.html

Stem Wine Bar: 
Chef Doug Turbush is expanding on the success of Seed Kitchen & Bar with Stem Wine Bar. Located adjacent to Seed, Stem will feature a European-inspired seasonal small plates menu emphasizing creative food and wine pairings. Sommelier Jason Raymond will teach wine classes and lead the wine program offering over 40 boutique wines by the glass from around the globe. The design provides a warm and cozy bar with a much darker finish palette than the neighboring Seed. Colors are inspired by the deep, rich tones of red wine. 


Castellucci Hopspitality Group:  
Following its collaboration with CHG on the Cafe at Double Zero, ai3 will design the team's newest restaurant located at the corner of Howell Mill and 14th Street in West Midtown. THe yet-to-be-names concept will bring something unique to the Atlanta dining scene that embodies the brand established by CHG. The design will be influenced by the food and culture of the Basque country and will include a Pintxo Bar- but with a fresh, modern perspective.

Atlanta's Newest Entertainment Venue:  
Although details are still under wraps, ai3 continues to extend its foray into entertainment venue design. Backed by several of Atlanta's favorite musicians, the new dining and performance space promises to transport guests to a play-land paradise. Expect more details on the who and where some time this fall.