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Bergmeyer is a design collaborative inspired through partnership, thoughtfully creative, inherently curious and driven to fulfil their clients’ needs. The studio approach to design is empowering and ego-free, forming proactive partnerships with their clients and project teams to create a shared sense of ownership throughout the entire creative process. In this article, we will talk about the different restaurant interior design styles from Bergmeyer!
Bergmeyer culture emphasizes inclusivity and the sharing of ideas. They value education and support a workplace that empowers talented, innovative leaders. The studio team are open-minded, curious, and ambitious. The studio designs for their clients’ clients, the people whose lives and experiences are enhanced by their work. The studio challenges team themselves to focus first on understanding the end-user – the customers, students, employees, visitors, residents – while delivering on our clients’ vision and return on investment. Markets include Retail, Restaurant, Workplace, Commercial, Multi-Family Residential, Academic, Cultural, Hospitality, Healthcare, and Pop-Up + Temporary Experiences.
Bergmeyer is well known for its extensive expertise in the design of interior environments. Effective interior design has the enormous potential to positively affect people in every type of space they inhabit, improving their productivity and impacting business performance. The studio sees interior design as an extension of an organization’s brand identity and an opportunity to elevate the user experience. Interior spaces are physical and experiential embodiments of the organization’s values, beliefs, and qualities. Each brand they work with is unique, and each design they embark on is distinctive.
The unexpected is the norm at RUKA Restobar, Boston’s first Nikkei and Chifa restaurant. Located in the recently opened Godfrey Hotel in a historic 1904 landmark building in Boston’s Downtown Crossing, the space was designed to complement the bright and bold flavours of the RUKA team’s artfully plated presentations. In recent decades, thriving Asian immigrant communities have put Lima on the world culinary map. After several trips to Peru, RUKA’s chef-owner team, COJE – inspired by the rich fusion cuisine and Lima’s vibrant urban environment – were eager to bring that magic combination to Boston. These journeys became the inspiration for RUKA Restobar.
Cultivar is a horticultural term that refers to combining the best parts of several plants to create a new and improved hybrid plant and, in many ways, is an apt metaphor for the restaurant. Bergmeyer collaborated with Glen and Company to bring Dumont’s vision to life, completing a total interior renovation of the existing restaurant space and adding a new 55-seat outdoor patio. Drawing inspiration from Dumont’s family farm, Bergmeyer strategically wove personal elements into each aspect of the space. Reclaimed wood sourced directly from Dumont’s family farm makes up the 12-seat bar, a nod to the copper beech trees that both Dumont and her wife grew up around. To match the menu’s fresh and locally-sourced fare and to emphasize Dumont’s focus on sustainability (including an on-site hydroponic garden), the restaurant team designed an elegantly lush dining room, complemented by a recurring leaf motif, metal panel, and wood accents from Dumont’s family farm and thoughtfully placed greenery throughout. Hanging above the centre of the bar is a striking iron chandelier commissioned by Dumont from a local artist in her home town. The chandelier appears to be Medusa-like but, rather than snakes, is made of iron tree limbs – adding a stylistic edge to the refined bar and dining room. In a city defined by the coexistence of old and new, Cultivar captures a fine balance of modern and historic.
The history of a place – the stories and artefacts that tie past to present – can give it meaning and value. Preserving the history of spaces while making modern improvements can be a challenge. This is especially true in the world of restaurant design. Bergmeyer was invited to partner with a longtime collaborator, Restaurant Associates, to redesign a full-service restaurant, named 1906, and refresh an organic quick-service concept in the heart of Pennsylvania’s Longwood Gardens, one of the premier horticultural gardens in the United States. One of the project’s primary goals was to appeal to a broader demographic. With that in mind, the restaurant was transformed into a light and airy dining environment. To complement the chef’s fresh and locally sourced fare, our team designed an elegantly minimalistic space with soft lighting and lush greenery thoughtfully placed throughout. Verdant crushed-velvet banquets sit at the centre, evoking both the richness of the surrounding Gardens and the intimacy of a private dining nook. A custom herringbone tile floor mirrors the estate’s Grand Ballroom, an anchor of the Gardens’ campus. 1906 at Longwood Gardens displays a modern take on its original program and demonstrates how the seamless blending of old and new can yield a richer restaurant experience.
Table 1280 occupies a key location in the Renzo Piano-designed Woodruff Arts Center complex, forming one side of a primary public “piazza.” With its dramatic floor-to-ceiling glazing, light and activity inside the restaurant spill onto the piazza creating an improvisational performance that beckons passersby. Respecting the large, gallery-like spaces, Bergmeyer designed a collection of discreet “functional sculptures” that organize and define the various zones of the restaurant. While these elements share Woodruff’s larger themes of lightness and layering, they are constructed of an ethereal resin unique to the restaurant. In response to the project’s need for an affordable, durable, and luminous material, a strategic partnership was created between Bergmeyer and fabricators MB Wellington Studio, which developed a product called “Lightcast.” Critical to the project’s success, Lightcast proved to be so versatile that it became the restaurant’s signature material, finding its way from the host station to the bar to the dining tables and even to a through-wall sink basin connecting the men’s and women’s restrooms. By also establishing partnerships with furniture and wine cabinet manufacturers during the earliest stages of design, Bergmeyer was able to deliver an award-winning, high-end environment while staying within the client’s budget.
The Boston Beer Company has made Samuel Adams one of the best-known craft-brewed American beers in the world. In addition to creating and distributing exceptional lagers and ales, the Boston Beer Company has also managed its brand exceptionally well. By inviting its followers to enjoy limited release beers that feature malt and hops varieties blended to complement each season, they constantly reinforce their position as a preeminent craft brewer. One of Boston Beer’s favourite ways to engage its loyal customers is by hosting them in a “taproom” at their original Boston brewery. When Boston Beer contacted Bergmeyer about designing a second Samuel Adams Tap Room in Cincinnati, Ohio, we saw opportunities to tell even more stories about this very successful brand, its history, and its values. Jim Koch, Cincinnati native, sixth-generation brewer, and founder of Samuel Adams Beer, seized the opportunity in 1997 to purchase the Hudepohl-Schoenling Brewery where his father once worked to become Samuel Adam’s second brewery location. 20 years later, Jim’s dream of opening a taproom at the Samuel Adams Cincinnati brewery has been realized creating a sociable experience where Cincinnatians can enjoy unique, locally brewed beer. Boston Beer’s major goal for the Cincinnati Tap Room was to reinforce Samuel Adams’ brand identity. To do this, Bergmeyer’s design scope included architect, interior design, graphic design (menu, interior signage, environmental graphics) and the selection and procurement of custom art, furniture, and lighting. The brand’s blue colour signifies the bar as the heart of the taproom. Sam Adams bottle caps and brown bottle glass were embedded in the bar top. Their patented “Perfect Pint Glasses” are highlighted in a custom chandelier made with 46 Sam Adams glasses. A second important design objective was telling stories about the brewing process. This was done both with subtlety – as in the use of copper materials referencing traditional brewing equipment – and with dramatic effect as glass walls allow guests to see the brewmasters in action, and create the perfect backdrop for beer drinking. State-of-the-art serving tanks allow guests to drink fresh beer straight from the tank, many flavours being exclusive to the taproom. A final important design objective was celebrating craft brewing itself.
Sometimes the design strategy for a national brand is not to look like a national brand. Peets knows their customers. Put off by the corporate hard-sell and ubiquity of some other national coffee brands, Peets customers are serious coffee aficionados and deeply connected to their local communities. So the assignment to Bergmeyer was clear: make the customer experience all about the product quality but give each space its own unique and locally-grounded identity. Instead of making every Peets look like it came from a standards manual, the design of each location was adapted to reflect the community which it served. Bergmeyer was free to borrow liberally from the locale and neighbourhood for inspiration for each space. On Beacon Hill, one of Boston’s most historic ivy-covered neighbourhoods, a living wall in the seating area surrounds customers in leafy greenery. Spaces in Boston’s North End will use bright tiles and shiny metal laminates to recall nearby historic Italian cafés. For a Chicago location in the historic Wrigley Building, the space will include a coffered ceiling and metal radiator covers modelled after panels found on the building’s elevator doors.
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