Hospitality Design - October 2016 - 52

trends distinct dining

2. A rendering of
Graffiato, one of the
spaces in the upcoming
Isabella Eatery.
3. A large floral mural in
In Situ's lounge acts as
a backdrop to custom
communal wood tables
and pendant lighting.

ROSANA CASTRILLO DÍAZ, Break This Heart, 2016. Commissioned by SFMOMA; courtesy of the artist and
ANTHONY MEIER FINE ARTS, San Francisco. Photo by MATTHEW MILLMAN

typical airport food court options, local firm
UXUS designed the Street Food Market by
HMSHost at Amsterdam Airport Schiphol's
recently revamped Lounge 2, which "offers a
food and beverage experience that breaks with
tradition and directly appeals to what diners
are asking for: affordable, fresh, and customized
meals served fast," says Oliver Michell, the
firm's chief creative officer. To channel a food
truck vibe, designers created an urban look
for the various stalls, with materials such as
brick, corrugated steel, stained wood crates, raw
concrete, and street-style artwork. At its center
are custom picnic tables, while textured gray
porcelain tiles define circulation and seating
areas, and a central station spells out words
like "drinks" and "napkins" in soft-drink bottle

052

Photo by PETER TIJHUIS

perspectives

October 2016 hospitalitydesign.com

caps affixed to a white perforated steel ribbon.
"We worked hard to break up the typical linear
counter design into market stalls and to create
a streetscape that gives each food venue its own
identity," Michell says.
Even casinos are getting in on the game:
Borgata Hotel Casino & Spa in Atlantic
City, New Jersey recently unveiled its own
Marketplace Eatery in collaboration with
restaurateur and real estate developer George
Siganos. Located below the poker room, it
includes stations for cheeses and charcuterie, a
coffee bar, wine bar, and retail offerings.

Museums

Renzo Piano's work at Untitled for restaurateur
Danny Meyer at New York's new Whitney

4. The central drinks
and condiments station
in Amsterdam Airport
Schiphol's Street Food
Market spells out words
in bottle caps.

Museum of American Art, and more recently,
Anda Andrei and Bonetti/Kozerski's design of
the Norm at the Brooklyn Museum in New York
(for Michelin-starred chef Saul Bolton) highlight
how museum dining is raising the bar. While
Untitled is a minimalist exercise with only one
installation, the Norm is a clubby showcase of
rotating art set in glass vitrines, while teal blue
wooden crates that could have once protected
the artwork (stamped with the word "fragile")
greet guests at the entrance.
In the Mario Botta-designed portion of
the newly reopened San Francisco Museum
of Modern Art (with an addition crafted by
Snøhetta), local firm Aidlin Darling designed
In Situ for chef-owner Corey Lee, occupying
a streetfront space where the exposed interior
shell acts as a backdrop for commissioned art,
custom lighting and furniture, and a stunning
sculptural wood ceiling. The restaurant, says
founding principal David Darling, "was intended
as an extension of the museum's mission to
provide greater access to art-in this case
culinary art-at the highest level."
Read on for a deeper look into two examples
of the trend: the chic 51fifteen Cuisine &
Cocktails in Saks Fifth Avenue department
store in Houston; and Odette, a two Michelinstarred offering recently opened in Singapore's
National Art Gallery.

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Hospitality Design - October 2016

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