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UNLV Libraries -> Architecture Studies Library -> Las Vegas Guides and Collections ->
AIA Nevada Design & Service Awards Archive -> 2008 awards



Entry number: ie08014
Project Name: Restaurant Charlie - A dining affair
Building Type: Hospitality
Completion Date: April 20, 2008
Architect: Joshua Zinder Architecture & Design
Building Location: The Palazzo, 3325 South Las Vegas Blvd, Space 1560, Las Vegas, NV 89109

Design Team:
Electrical Engineer: MSA Engineering Consultants
General Contractor: Thor Construction
Structural Engineer: Walter P Moore
Interior Designer: Joshua Zinder Architecture & Design
Photographer: Greenworld Pictures, Inc.
Mechanical Engineer: Vanderweil Engineers
Lighting Designer: Bliss Fasman
Kitchen Equipment: Yui Design

Statement of Design Approach
Situated within the Palazzo Resort Hotel Casino on the famed Las Vegas Strip, the project site is host to one of the finest restaurants in the world. Challenged to seamlessly blend the chef's fresh take on fine dining with the architecture and interiors, the architect designed several interior elements throughout the restaurant, including the chairs, barstools, lights, wine racking system and carpet.

This project transformed 8,000 square feet of raw space into a world-class restaurant that brings taste and flavor alive through the unique design of its interiors. The chef is known for his innovative cuisine and has been instrumental in establishing new standards in fine dining. His cuisine is influenced by a love of jazz, a theme used by the architect in the design of the spaces bringing smooth and cool forms to the bar, and warm and interlocked angular forms to the dining rooms. Providing the patron with a distinctive experience, the design creates an elegant environment that is intended to be symbolic of the chef's inventive and fresh cuisine.

Project Description
On the edge of the Palazzo casino floor, the restaurant's front facade is an instant draw for passersby. Lined, etched glass alternates with folded lacewood piers, the latter evoking essences of Japanese timber framing and folded paper. The piers wrap the facade in patterns of increasing density from the bar/lounge to the kaiseki bar, and connect the restaurant with the casino and ultimately immerse guests in a unique, intimate dining experience.

The entry acts as a hinge between the bars, and is enveloped in Venetian plaster and figured Anegre. Within the bar/lounge, drinks are illuminated through frosted circles within the blue-mirrored glass bar. The ceiling and floor of this space echo cool, circular forms while the glass south wall exposes the wine room's visually warm interior. The use of steel rods to support the wine creates a densely packed, yet open and streamlined wine cellar. Patrons must pass through this 6,000 bottle wine cellar to enter the main dining room.

Within the main dining room, the materials puzzle together to integrate the chef's jazz influences. Geometric Sapele wood panels, fabric, glass and Venetian plaster intertwine at seemingly random patterns, yet ultimately create a balanced composition. These elements are integrated throughout the room, including the ceilings, to wrap the patron in warmth and facilitate a luxurious dining experience whether sitting in a booth or one of the private dining rooms.

The space surrounding the kaiseki bar is lined with folded wood panels, which act as a foil to the chiseled bluestone and green marble of the bar. The combination of elements within the space capture the haiku-like experience of small courses served at carefully timed intervals, elements of a traditional kaiseki meal. Crazed, green and golden glazed tile provide a backdrop for the fresh seafood preparation below. Pendant lights emit a warm glow, while perimeter lighting accentuates the wood panels and displays.

Highlighting the architect's unique design is the Kitchen Table Loft, the first of its kind in Las Vegas. Inviting guests to dine in the kitchen at the "Chef's Table" is a trademark of the chef's flagship restaurant. Challenged to maximize kitchen space while implementing this signature element, the architect suspended a stainless steel and glass-railed circular platform and table high above the kitchen, offering direct views of the cookline, garde manager and pastry stations below. Tile murals, inspired by images from one of the chef's cookbooks, line the walls, providing a luxurious accent to the industry of the kitchen.

Sustainability Description
The distinguished chef has upheld a progressive influence on the world of fine dining through an emphasis on fresh, earthy ingredients. This attitude translated to the design and finishes in the restaurant, from the 100% wool carpet, a rapidly renewable resource, to the fabrics, metals, tiles and glass, which all include recycled content.

Several details within the space capitalize on the use of sustainable materials and practice environmental sensitivity. LED's and florescent fixtures were used throughout the spaces to reduce energy demands, while solar film and shades were used to minimize solar gain heating loads from the window on the space. In addition, plasters and paints with low VOC were specified.

It is only suitable that the use of renewable materials extends to the juncture where quality ingredients combine to create a world-class meal, the kitchen. The kitchen itself includes tile with 31% recycled content on the floors and walls, metal panels and ceilings that contain 25% recycled content and exposed fluorescent tubes at food prep areas that increase illumination to lessen energy loads. These sustainable elements compliment the space's overall design and serve as the perfect accompaniment to the chef's desire for fresh, earthy ingredients.




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Material in ASL Library: Form Core Boards, Project Description Form, Exteriors Photos, Location Map, Site Plan, Floor Plan, and Interior Photos

These images are low-resolution reproductions of the images provided for the AIA Nevada Design Awards. All materials should be considered copyrighted and may not be reproduced or used without permission.

Monday, 17-Dec-2012 10:50:05 PST