Commercial Architecture April 2017 - 12

FEATURE

restaurant trends

forming sections into furnishing configurations that enable whatever
interaction patrons are in the mood for. You can go to the same restaurant and have any social experience you want at the time: an intimate
conversation with a pal eating at the bar or a lively, loud dinner party
with friends. From banquettes and benches to counters and bar stools,
to private rooms, outdoor patios, high tables, low tables, and community tables, we are meeting the public where they want to be, not trying
to force them into a restaurateur's preconceived notion of the experience they should have," English said.
"When it comes to dining, variety seems to be the key. Community
tables often get a bad rap from certain patrons despite their rising popularity, but, depending on the concept, they can be wildly successful.
However, other seating choices seem to dot the dining landscape as
well. From banquet seating to creative pods, the dining experience now
tries to capture a something-for-everyone modality," AB design studio's
Aurell commented.
Classic materials are increasingly being used in low- and high-end
restaurant design, Aurell related. "For example, materials such as marble and brass seem to appear more frequently, often juxtaposed with
raw industrial materials, such as cold-rolled steel and concrete. I've noticed a mix of differing styles coming together to create a singular expression that reflects not only the food, but also the restaurateur and/
or chef. I find that successful restaurants will marry these ideas together
for a dining experience that appears seamless to the customer," he said.
"Just as jeans are out in the fashion world, the industrial look, characterized by salvaged wood and metals, is out in restaurant design,"
commented Branko Potocnik, NCIDQ , associate principal, CetraRuddy, New York. "The replacement is sustainable design, to the exclusion of salvaged materials, and a more elegant and refined look."
Deborah English likewise thinks the reclaimed wood, filament
lamps, rustic, mercantile, barn, or farm look has played itself out. "The
use of natural or tactile materials and finishes is still a major trend,
however, as it connects directly with natural/organic, farm-to-table
food sources-a long-term trend that shows no sign of abating," she

Above. Designed by CetraRuddy, Sugarcane, Miami, is a tapas-style grill, offering a
unique fusion of Japanese, Brazilian, and Peruvian cuisine. Guests are immersed in an
authentic and transformational space that evokes the Brazilian favela and features extensive use of distressed and found materials, including salvaged ironwork, aged wood floors,
reclaimed shutters, multilayered paints, and vintage ceiling fans suspended from 15-ft.
ceilings. Photo: Andrew Meade, courtesy CetraRuddy

Left. The design of the space and the seating at Sugarcane allows all diners to
visually experience the food preparation at each of the open raw, hot, and robata bars.
The illuminated bar, accented with handmade ceramics and metalwork, furthers the
atmosphere of a large communal party. Photo: Andrew Meade, courtesy CetraRuddy

COMMERCI A L A RCHI T EC T URE

APRIL 2017

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Table of Contents for the Digital Edition of Commercial Architecture April 2017