HOSPITALITY & RESTAURANT INTERIOR DESIGN
We craft meaningful design. We seek to redefine the creative industry by inspiring, enriching, and engaging the human experience. Our work defines the guest experience through visual storytelling and attention to every detail. Our design approach is built on a deep understanding of nearly every hospitality brand and a passion for creating environments embedded in local culture. Our designers are sensitive to our client’s vision. Our interior design creates brand loyalty and added value for owners and operators.
MiCocina
MiCocina Klyde Warren park: An iconic Tex-Mex restaurant featuring an inviting patio and dining area, a separate bar experience and an outdoor walk-up service window, the newest Mi Cocina will offer food and drinks that appeal to all generations of Park-goers. The design preserves the original beauty of the building while incorporating unique aspects of Mexican culture, including a custom art installation from artist Luis Sottil.
MiCocina Southlake: The redesign blends contemporary pieces with modern Mexican influences, giving off a sophisticated vibe. Updates include an expanded mezzanine dining space, a semi-secluded booth section, an interior balcony that overlooks the main dining room and a refreshed patio.
Absynthe
For a restaurant to earn a Michelin Star, food critics focus on quality products, mastery of technique and personality of the dishes among other things. We used that same criteria and set of standards to design the space. Chefs around the world struggle with trying to impress a diner with “new” visuals, using textures, colors, aroma, shapes, architecture, balance, and anything else they can think of. And we as designers face the same challenges!
Fogo De Chao
A selection of projects from the National Restaurant Brand, Fogo De Chao. Rebranding of their existing locations in Chicago, San Diego, Los Angeles, New York and Dallas locations. Modernizing the exterior facades, redefining the customer dining experience, incorporating “the lounge” into the bar experience, expanding on the open kitchen concept, updating lighting packages to better the overall ambience, re-selecting interior finishes and creating new architectural elements to better define the cadence, circulation and rthymn of the dining experience. Updated FF&E packages. Creating a mix of seating groups to add variety and offer more options to customers.