This project we were assigned to do a bar/restaurant in a building in downtown Baton Rouge. My concept came from the plating techniques of modern gourmet cuisine. In this technique, chefs present the colorful, interesting food centered on large white plates. The negative space allows for contrast and for the food to be the focal point of the presentation.
For my design, I wanted to mimic the white plate by using a neutral background with plenty of space for circulation. This serves as a canvas for the food and users of the space to be the focus, like the food on a white plate.
The ground floor containing the restaurant.
The second floor containing the bar venue.
We got the opportunity to visit a local flooring company during the semester who helped us decide what type of flooring options were appropriate for the uses in our project. They held a competition in which we provided a rendered floor plan including our flooring choices for them to judge. These are my floor plans with the rendered flooring choices.