BD BITES AND SIPS: F&B DESIGN KNOW-HOW The design masterminds behind three diverse venues get ugly on overcoming the unglamorous challenges of creating eating and drinking hotspots, from temperature control to maintenance issues to acoustics. Read on for a healthy dose of information. BY ORIANA LERNER MINT KITCHEN | NEW YORK The brief for this CRÈME / Jun Aizaki Architecture & Design project reads like a perfectly seasoned salad of red-hot keywords. Location: West Village. Cuisine: healthy Israeli fusion. Price Point: fast casual. Style: effortless with abundant plant life. Sure, it seemed destined for hot lists before it even opened, but how did the CRÈME team handle the nitty-gritty? Boutique Design was curious. Here's what we unearthed for you. BOUTIQUE DESIGN: MINT KITCHEN FEATURES A TABOON OVEN. IT'S TILED. HOW DID YOU PREVENT THAT FROM BEING A MAINTENANCE HEADACHE? JUN AIZAKI: We used easily cleanable surfaces throughout the space. The tiles (Emerald Clear Moresque tiles) were chosen based on how easy they were to clean. BD: HOW DO YOU CONTROL HEAT SEEPAGE FROM THE OVEN INTO AIZAKI: We installed a glass partition to keep the air contained. This is actually a requirement based on the restaurant/building code. BD: COOKING AROMAS ARE DELICIOUS AT A BACKGROUND LEVEL AND OBNOXIOUS IF THEY'RE TOO STRONG. HOW DID YOU KEEP THAT BALANCE? AIZAKI: The ventilation hoods in the kitchen help keep smells modulated. BD: AS A LUNCH AND DINNER RESTAURANT, HOW DO YOU OPTIMIZE THE LIGHTING LEVELS FROM FULL SUN TO COMPLETE DARKNESS? AIZAKI: We worked with a lighting design company to ensure that all lighting elements were aesthetically pleasing as well as functional. The team is able to adjust the separate lighting elements, turn some off during the day and on in the evenings. There is also hidden lighting within the boxes that house the live plants. That adds to the ambience. 10 boutiquedesign.com APRIL 2019 COURTESY OF CRÈME / JUN AIZ AK I ARCHITEC TURE & DESIGN THE VERY OPEN-PLAN DINING AREA?http://www.boutiquedesign.com