Hospitality Design - October 2016 - 51

perspectives

trends

distinct dining
TUCKER NICHOLS, Specials, 2016. Commissioned by SFMOMA; courtesy of the artist and
GALLERY 16, San Francisco. Photo by MATTHEW MILLMAN

By Kathleen Kervin and Alia Akkam

ELEVATED EATS

Experiential restaurants in unexpected places

As fine dining is redefined and fast casual
becomes more curated (even Taco Bell is serving
booze in good-looking spaces these days), highquality, easy-on-the-eye restaurants are popping
up in places not typically known for the most
elevated experiences.

Retail Dining

Food and restaurant consultancy Baum+
Whiteman's report "11 Hottest Food & Beverage
Dining Trends in Restaurants & Hotels,
2016" notes a movement continues to build
toward retailers-like Saks Fifth Avenue
and Bloomingdale's-increasing revenue
by offering snacks and meals, especially
as brick-and-mortar locations are seeing a
decline in shoppers. "The trend is a threat to

conventionally located restaurants," the report
reads, "particularly because in-store eateries are
aimed at high-spending Millennials."
Speaking of super high spenders, Porsche's
recently unveiled Experience Center in Atlanta,
with design and architecture by HOK, is home
to Restaurant 356-named for the speedy
auto's first production-which allows visitors to
overlook the center's test track while enjoying
a meal. Lexus, too, has unveiled two of its
Intersect lifestyle showrooms in Tokyo and
Dubai (designed by Japanese firm Wonderwall)
that come complete with a café and bistro
(Japan) and a lounge and upscale eatery (Dubai),
while a New York location is expected next year.

Food Halls

It's no secret that food halls have been exploding
in New York and across the U.S. Take the
upcoming Isabella Eatery by chef Mike Isabella
slated for next summer in Tysons Galleria-an
upscale mall in McClean, Virginia-with 10
different restaurant concepts (a mix of dine-in

1. In Situ includes specially
commissioned works, a
canopy crafted from pine
boards, and a custom
hanging credenza made
from concrete and oak.

and carryout, with cuisine from Japanese to
Mexican to Greek, plus a cocktail bar). It's a
marked departure from the typical food court.
"When you look at the large malls across the
U.S., the big department stores are not doing
so hot-Macy's, Sears," explains Duk Kim,
principal and practice leader for interior
architecture at Bethesda, Maryland-based
Streetsense. The firm, a longtime collaborator
of Isabella's, was tapped by General Growth
Properties for the project and introduced the
real estate investment trust to the chef. "Owneroperators are not trying to bring in the big-box
department store anchor tenants, they're looking
at other avenues-whether it be cinemas, H&M,
or to our benefit, more upgraded food offerings,"
Kim adds.
Also looking to create an alternative to the

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