The renovation of Old Hickory Steakhouse at Gaylord Palms is a transformation that redefines upscale dining by adding architectural sophistication to a previously themed and disjointed venue. Spanning 10,000 square feet, this redesign transforms the restaurant into an elegant series of spaces, where the traditional boundaries between indoor luxury and outdoor tranquility blend seamlessly. Previously the venue was composed of separate buildings that felt disconnected from each other and lacked an association to their surroundings. By providing more connectivity through added dining terraces, strategically creating generous wall openings, adding floor-to-ceiling windows, and overhauling the color palette, the restaurant transformed into a cohesive experience, where guests feel nestled in a lush marsh-style landscape.
The heart of the renovated venue is its state-of-the-art exposition kitchen. This culinary showcase is designed to highlight the art of gastronomy, with open displays featuring a curated selection of wine, cheese, charcuterie, dry-aged steaks and views of chefs as they are fully immersed in their craft. This transparent approach not only engages the senses but also enhances the dining experience by making the culinary process an integral part of the ambiance.
The design palette of weathered wood, complemented by soothing green and blue tones, reflects the natural hues of the local Floridian marsh environment, creating a serene atmosphere. The renovation also introduces a private dining room and a 12-seat bar and terrace, providing versatile spaces for a variety of gatherings. Overall, the renovation elevates Old Hickory Steakhouse, merging luxury with a deep, immersive connection to its natural setting.
Predalina is a restaurant that explores Mediterranean cuisine and design from a contemporary perspective. Located in the Water Street neighborhood of Tampa, Florida, the project involved a tenant fit-out of a shell space in the newly developed Cora apartment building at 1011 East Cumberland Avenue. The restaurant is composed of a large dining room, a lounge area that can be used for private events, a bar, two exterior dining spaces, a small retail area, and a commercial kitchen. The 6,800 square foot space was composed of four shell spaces that were combined into one, allowing for a space with three street frontages.
From the project’s inception, a focus on customer experience was paramount. Classic and natural materials (plaster, wood, brass, stone) were selected with the assumption that they would be timeless, while developing a patina with age. Referencing Mediterranean architecture, the arch is a motif that is repeated throughout the space, from the barrel vault over the main dining room to the banquettes in the bar and the walls separating the bar from the lounge area and retail space. Contemporary floor to ceiling glazing allows customers to observe the surrounding neighborhood while allowing passers-by to observe the interior space. Exterior spaces take advantage of the local climate, with custom-fabricated concrete planters and seating that create designated outdoor dining spaces adjacent to the public right-of-way.
Predalina is the result of blending classical and contemporary, a space that is designed to weather with time.
In 2018, Chicago-native Chef Chuck Woods decided to relocate to Atlanta with his partner and Mixologist, Barb Vickers. They were eager to incorporate classic southern favorites alongside their northern culinary prowess into their new endeavor.
The name Falling Rabbit gave inspiration for a whimsical, elevated dining experience that pulls references from “Through the Looking Glass”. Deep wood tones, vibrant blues, brass accents, and a variation of textures come together to create a different world within, the kind of place where one could linger for hours and feel at home. The incorporation of artwork was a design driver from the start, ensuring every piece was thoughtfully curated for the space where it lives. The art and all the other details in this project correlate directly to the overarching theme – every decision was made with that in mind.
The two-story structure weaves in vignettes of natural light, rich textures, and color, all while providing playful moments in design for patrons to discover and enjoy. Colorful glazing wrapped in picture frames hidden amongst art on a gallery wall offers visitors the ability to experience the energy and artwork of the kitchen beyond. Exposing the original stone walls adjacent to smoothly finished custom walnut and brass screens provides a playful juxtaposition of old and new finishes, and custom-designed furniture adds a lush touch of comfort and ambiance.
The name of the client’s establishment was inspired by family that once owned a farm. To recall this history, curated pieces and finishes rooted to southern farmhouses are included throughout. To tie in the rich history of the building, much of the shell architecture was preserved. Original concrete masonry units were left exposed and clear-sealed, and the building’s original steel structure was also left exposed and unpainted. Aspects of the raw, industrial shell were pulled into the finishes and furnishings in the space. A concrete masonry unit backed banquette was used as a division between the main dining area and the coffee bar; waxed steel and powder coated metals were used in the millwork and in furniture details throughout. Wood was used for the bar counter surfaces and faces as well as in the trim-work to bring some warmth into the space.
The name of the client’s establishment was inspired by family that once owned a farm. To recall this history, curated pieces and finishes rooted to southern farmhouses are included throughout. To tie in the rich history of the building, much of the shell architecture was preserved. Original concrete masonry units were left exposed and clear-sealed, and the building’s original steel structure was also left exposed and unpainted. Aspects of the raw, industrial shell were pulled into the finishes and furnishings in the space. A concrete masonry unit backed banquette was used as a division between the main dining area and the coffee bar; waxed steel and powder coated metals were used in the millwork and in furniture details throughout. Wood was used for the bar counter surfaces and faces as well as in the trim-work to bring some warmth into the space.
The biggest challenge with this program was cohesively combining the different program requirements. We did this by using furniture as subtle spatial divisions: a combined host-stand and banquette serve to divide the main dining from the coffee lounge area, while large standing-height communal tables divide the brewery bar and kitchen expo from customer areas.
Per client request, we needed to create high visibility from the dining spaces to the kitchen and brewery. We accomplished this by building a large opening with an expo table at the transition from the dining area to the kitchen and installing large windows into the brewery.
By keeping spatial divisions minimal, we achieved an open, fluid, and dynamic layout. This, with highly curated finishes combining southern farmhouse inspired decor with a historically rich and industrial building shell, creates a truly unique brewpub experience.
Office of Design approached the biggest programmatic hurdle of dividing the space into a restaurant and marketplace by creating an entry vestibule for the public. This allows each entity to operate independently of each other as needed. The layout also grants each space direct access to the kitchen. This allows the marketplace easy access to preprepared foods and to-go orders.
The addition of the private dining mezzanine created an opportunity to design a more intimate bar underneath. The lesser ceiling height over the bar makes this area of the restaurant feel cozier, which is compounded by the use of warm, natural wood finishes. When customers are seated at the bar, its circular shape places emphasis on the bartenders and on the back-bar display, which highlights the restaurant’s carefully curated beverage program.
Beyond the programmatic goals of the space, Elliott’s wanted to create an environment that felt elegant but comfortable to encourage their customers to stay a while. The desire for dining in comfort is mirrored in the restaurant’s cuisine, which: “celebrates the traditional flavors of Southern food while providing modern twists on classic dishes”.
Comfort and modern elegance coexist harmoniously in the restaurant. A nod to traditional beadboard has been upgraded by using sleek, vertically oriented planks painted in a regionally popular soft green. Greens and blues dominate the color palette to create a soothing and calming environment. Creamy whites applied to much of the upper half of the dining room’s volume make the space feel airy and bright where it felt rustic and dim previously. The introduction of a few splashes of color emphasizes the dichotomy between a traditional southern aesthetic and modern sensibilities, much like the restaurant’s cuisine.
Traditional picture molding creates a calming, simple motif along the walls and calls to mind many a southern formal dining room. The molding perfectly frames sound absorbing wallcoverings and playful wall sconces which create atmospheric, subtle lighting and serve as functional décor. Large, light-weight pendant fixtures help to humanize the scale of the high-ceilinged dining room while breaking up the more repetitive design elements used throughout.
Environmental comfort is a consideration in more than just the finishing of the space. Sound levels were a huge focus when planning the layout and selecting materials. We created barriers for sound by using partitions and level changes with biophilic elements to muffle noise between tables. Drapery is used for visual interest but the use of a dual-purpose sun-obstructing and sound-absorbing sheer fabric along the existing storefront helps reduce noise pollution and prevent unnecessary heat gain and glare. Drapery is also used to privatize the mezzanine area and to add color to the space.
