Hospitality Design - October 2010 - 44

eco intelligent innovation.

perspectives
higher ed

sketchbook

Forget cafeteria dining. The University of Southern California (USC) is upping the ante on campus offerings with full-service restaurant Moreton Fig. Part of the new Ronald Tutor Campus Center designed by Los Angeles-based AC Martin Partners, the 8,000-square-foot restaurant is a sort of homecoming for operating company Lark Creek Restaurant Group’s co-founder, president, and CEO Michael Dellar, a USC alum. “We wanted to do something unique and special for the USC family,” says USC Hospitality director, Kris Klinger, who is working in partnership with Lark Creek, adding that there are also other dining concepts in the center. “We saw the opening of the campus center as an opportunity to make a statement.” Named for the towering century-old Moreton Bay g trees found at the space’s entrance, ttingly, Chu + Gooding Architects used an earthy color palette and wood throughout the restaurant—on the ceiling, chairs, and banquettes. “The desire for the space was to make it elegant and comfortable at the same time,” Klinger says. “We wanted to keep it simple with clean lines while introducing a variety of natural textures.” Sustainability was also key, since the building is LEED certi ed.

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good chemistry.
hospitalitydesign

Client: Victor Group Publication: Hospitality Design April 2010 Agency: Grey Matter Group 616-458-8750 www.greymattergroup.com

Queenstown, Maryland, is about to get one of its rst green hotels thanks to Baltimore architect Peter Fillat. Aiming for LEED Gold when it opens in 2013, the new Queenstown Harbor Resort will consist of a new 4-Star boutiquestyle resort nestled within the 36-hole golf course, a 7,000-square-foot spa, a restaurant and lounge, meeting space, an outdoor pool and lounge, and outdoor gathering spaces. In fact, the main lawn space is Fillat’s favorite aspect: “It will be fantastic for cocktails, dining, or hanging out by the repit,” he says, adding that cool sustainable features include sun-heated hot water for showers, and natural lighting transmitted via ber optics to internal rooms from roof monitors. As for its design: “We were inspired by the pristine quality of the site; the bay and the mature trees which surround a beautiful waterfront lawn. It is a quintessential Eastern Shore place,” says Fillat. “The architecture builds on this natural environment and creates a series of pavilions which will become the main gathering places of what is really a small village by the bay.”

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Table of Contents for the Digital Edition of Hospitality Design - October 2010