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Located between the bar and kitchen, the 12x12 glass encased locker showcases all the available rare cuts of beef, aged for 28-48 days. “Because we’ve never used the salt blocks before, we had to try and figure out how to put it together, how do we support it and how do we backlight it — it required a lot of engineering,” notes Brooks. Another highlight is the close attention paid to lighting throughout the space. The show stopper is a custom Tom Dixon light installation that floats like a cloud of gold above the bar with its stunning cluster of 86 Etch pendants. “We were in Milan earlier that year and saw the Etch fixtures,” says Brooks. “At the time we were playing with the idea of how to fill the volume of space because it required a level of interest and decided we could use the pendants. It worked out well — some are illuminated and some are not. It draws your eyes up there and has a wonderful warm glow.” 14

DESIGN QUARTERLY | Summer 2012

More intimate lighting is provided through the use of wall sconces and table lamps. Upstairs, four massive 12 foot long custom crystal chandeliers sparkle against the floor-toceiling windows. “When you have all these different levels of lighting, it becomes more glamorous, it

…the firm’s focus is on creating premium brand experiences that are distinctive… shows people in their best light and also makes it more theatrical,” says Brooks. While the main floor injects the space with a high-energy vibe reflected in the harder surface choices such as the black and ivory granite floor, upstairs is purposely more plush and intimate with carpeting and dining booths separated with velvet drapes. The restaurant offers a wide variety of seating styles from olive green leather

banquettes and modern high wing back chairs to cozy sofas. “The most important thing for us is to have every seat be fantastic so we pay lots of attention to our planning,” says Brooks. There are also two private dining rooms upstairs which feature smoked tobacco wall panelling, high coffered ceilings and granite-clad fireplaces. “There’s a need in this city for private dining. We felt it was important to have at least two here,” says Brooks. As hospitality specialists, the firm’s focus is on creating premium brand experiences that are distinctive and connect emotionally with patrons while positively affecting the client’s bottom line. “This is a unique steakhouse — something Vancouver doesn’t have and it’s extremely successful,” says Brooks. “Any designer should be able to make any space look good — that’s what a designer does — but to make a restaurant really functional and profitable is ultimately what we’re most happy about.” DQ

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DQ Summer  

DQ Summer 2012

DQ Summer  

DQ Summer 2012