| Architecture Studies Library
Entry number: ie08014
Statement of Design Approach
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.
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.
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.