EllaAdmittedly, I'm a bit of a restaurant junkie. After all the years of serving, it's felt a bit like home. And although I can't say I've missed being a player in the industry, I'm still a sucker for its culinary goodness. The boutique wines, stylized ambiance, creative blending of ingredients that manage to satiate the most high maintenance of palates. Assuming, of course, it's executed in the most ideal fashion (which, sadly, is many times not the case). However, when done right, the culinary experience is a heavenly one.
With a recent resurgence of upscale dining and bistro cafes in the Midtown area, guests have become accustomed to the utmost standards of dining perfection, on all fronts. Partaking of the restaurant scene these days almost requires a hunger for indulgence, no pun intended. So long are the days of simply gravitating towards the next good eats; We want to be spoiled. Satisfied...And stimulated as well. Wow, we are a demanding bunch, aren't we?!
What does all this have to do with design? I'm glad you asked! The answer is...Everything! If we consider one facet of design to be the creation of a structured function, it makes sense that design can be applicable to any aspect of culture that exists to generate a purpose. For the sake of this blog, we'll set the scope within visual culture, as design is quite the amorphous elusive entity, isn't it?
L Wine Lounge and Urban Kitchen
Anyway, back to design and dining. Every notable restauranteur has some concept in mind, whether it be a general theme, ambiance or the even the menu itself. Each facet within the restaurant works together to create something specifically intended for its audience. It is, in essence, a design of designs. But not just any design...Restaurants these days go over the top to create an experience for their guests. It is no longer just about the meal, it is the experience that counts. We diners don't just want our tummies filled, we want to feel good too. In this arena, feeling good means not only physical satisfaction, but environment and spatial surroundings, music and other noise factors, service, temperature, the list goes on....And often times, looks count.
Being a spatially sensitive creature, I often go for spots that do generate a feel-good sensation. It doesn't have to look pretty, but there is something to be said for aesthetics in the sense it evokes an emotive quality. Call me crazy, but there really is something to feng shui. Color, in and of itself, is an emotional experience; Is it dark and dramatic, or light and airy? Its use can sometimes make or break a place (or at least compel or prevent a return visit). Spatial layout is another factor. Is it organized, functional and thoughtfully planned, or is it cramped, bare or awkward? What about separation of functions? Is the kitchen visible from the dining room? Such a thing, which historically considered to be a restaurant fauxpas, is now a trend among some spots (like The Kitchen) that attempt to draw the diner into the experience as a witness to the culinary process. It is, after all, an art form in itself...The designs really are endless.
There are a plethora of eateries in Midtown that feature some impressive designs. Local spots like Ella (http://www.elladiningroomandbar.com/) and L lounge (http://www.lwinelounge.com/) have gone above and beyond to create an experience for their guests with their respective designs. And not just the front, but the back of the house as well. Creators of Ella budgeted an astounding 4.5 million for its project. L Lounge exhibits an impressive front as well with extensive mosaic tiling, a custom woodworking cellar and 3 distinct atmospheres which their website describes as "warm and intimate to grand and celebratory." Both are good representations of quality design in the sense of aesthetics, meal presentation, attention to details and functional separation of space.
Unfortunately, it practically takes a cult following to stand out amongst the competition in this economy. One spot that's been quite successful at that is Jack's Urban Eats. Granted, it has been coined, "home of the greasy salad", yet that doesn't seem to stop the masses from coming. People like Jack's because it's easy, fast and offers all those customizing salad options. We've learned from Starbuckology how American's love to have it their way, no matter how nuanced or obsessive. It is interesting what type of design can make one place thrive, and another burnout. I would have to argue that Jack's success is largely thanks to functionality and efficiency. There is something about watching a meal being made before our eyes. Don't get me wrong, the food is tasty, but not necessarily something we couldn't do at home.
What does all this have to do with design? I'm glad you asked! The answer is...Everything! If we consider one facet of design to be the creation of a structured function, it makes sense that design can be applicable to any aspect of culture that exists to generate a purpose. For the sake of this blog, we'll set the scope within visual culture, as design is quite the amorphous elusive entity, isn't it?
L Wine Lounge and Urban KitchenAnyway, back to design and dining. Every notable restauranteur has some concept in mind, whether it be a general theme, ambiance or the even the menu itself. Each facet within the restaurant works together to create something specifically intended for its audience. It is, in essence, a design of designs. But not just any design...Restaurants these days go over the top to create an experience for their guests. It is no longer just about the meal, it is the experience that counts. We diners don't just want our tummies filled, we want to feel good too. In this arena, feeling good means not only physical satisfaction, but environment and spatial surroundings, music and other noise factors, service, temperature, the list goes on....And often times, looks count.
Being a spatially sensitive creature, I often go for spots that do generate a feel-good sensation. It doesn't have to look pretty, but there is something to be said for aesthetics in the sense it evokes an emotive quality. Call me crazy, but there really is something to feng shui. Color, in and of itself, is an emotional experience; Is it dark and dramatic, or light and airy? Its use can sometimes make or break a place (or at least compel or prevent a return visit). Spatial layout is another factor. Is it organized, functional and thoughtfully planned, or is it cramped, bare or awkward? What about separation of functions? Is the kitchen visible from the dining room? Such a thing, which historically considered to be a restaurant fauxpas, is now a trend among some spots (like The Kitchen) that attempt to draw the diner into the experience as a witness to the culinary process. It is, after all, an art form in itself...The designs really are endless.
There are a plethora of eateries in Midtown that feature some impressive designs. Local spots like Ella (http://www.elladiningroomandbar.com/) and L lounge (http://www.lwinelounge.com/) have gone above and beyond to create an experience for their guests with their respective designs. And not just the front, but the back of the house as well. Creators of Ella budgeted an astounding 4.5 million for its project. L Lounge exhibits an impressive front as well with extensive mosaic tiling, a custom woodworking cellar and 3 distinct atmospheres which their website describes as "warm and intimate to grand and celebratory." Both are good representations of quality design in the sense of aesthetics, meal presentation, attention to details and functional separation of space.
Unfortunately, it practically takes a cult following to stand out amongst the competition in this economy. One spot that's been quite successful at that is Jack's Urban Eats. Granted, it has been coined, "home of the greasy salad", yet that doesn't seem to stop the masses from coming. People like Jack's because it's easy, fast and offers all those customizing salad options. We've learned from Starbuckology how American's love to have it their way, no matter how nuanced or obsessive. It is interesting what type of design can make one place thrive, and another burnout. I would have to argue that Jack's success is largely thanks to functionality and efficiency. There is something about watching a meal being made before our eyes. Don't get me wrong, the food is tasty, but not necessarily something we couldn't do at home.
L Wine Lounge
Restauranteurs surely have their work cut out for them. Patrons these days are a demanding bunch, and won't settle for less. Why stick to mediocrity with 30 other amazing venues within a stone's throw? The successful know it takes more than just good food and good service to thrive in the industry. To make it an experience worth repeating, it takes a brilliant concept, an untouched market and impeccable attention to detail. When it comes to dining design, the whole really is greater than the sum of its parts.
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