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Bergmeyer Boston

Bergmeyer, A Selection of Different Restaurant Interior Design Styles

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!

See Also: ASD | SKY MODERN RESTAURANT INTERIOR DESIGN IDEAS

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

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.

Bergmeyer Projects

#1 RUKA Restobar

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.

#2 Cultivar

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.

 

#3 Lolita Cocina & Tequila Bar

Walking along Boston’s Harborwalk in the city’s historic Fort Point Channel, one is surprised to come across flickering lights beckoning from behind thick brick walls and multi-paned windows. Ensconced within the base of a historic 1900’s building, Lolita’s subtle exterior appearance belies what one encounters upon passing through a pair of large, solid mesquite doors. Bergmeyer client, COJE Management – known for their signature style of high-touch social dining – led the design for Lolita. As Project Architect, we worked closely with their team to bring their dramatic vision of an Old Spanish setting to life. The restaurant is reminiscent of a reclaimed church contrasted by leather, bold colours, bright artwork, skulls with red rose Mohawks, hanging red-glass candelabras, and a private dining room with a ceiling encrusted with skulls. Upon entry, a procession-like walkway draws patrons to the altar-themed main bar. Hand-painted “stained glass” artwork and dramatic full-wall murals reflect Lolita’s enticing and rebellious spirit. Lolita feels like a “found” space with a lengthy history. Wooden chairs wrapped in leather, exposed beams and thick granite walls, tables with polished skulls, and seductive lighting – all playing into a provocative journey of the senses. Located in the basement space of a building that dates back to 1902, our design team was tasked with converting the former storage area into the alluring restaurant that now occupies the space. The basement’s irregular earthen and cracked concrete ground was replaced with a new flooring system. In order to maximize the ceiling heights of the basement level space, areas were designed on different levels, creating a sense of intrigue for the patron. Adjacent to a public walkway, the entrance of the restaurant is marked by subtle signage and gas lanterns, discretely luring in its visitors. Catering to both introverts and extroverts, Lolita’s private areas were designed to provide more “intimate” experiences. A generously sized tequila room is hidden behind large wrought iron screening and serves as a private space for parties and group socializing. A delicious and enticing evening awaits all visitors to Lolita, where the food, drinks and ambience are designed to bring out the coquettish nature in us all.

#4 Longwood Gardens

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.

 

#5 Table 1280 at Woodruff Arts Center

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.

#6 Samuel Adams Cincinnati Tap Room

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.

 

#7 University Commons at UMmass Lowell

UMass Lowell, in the midst of significant change and rapid growth, recognized the need to modernize its largest dining facility to help it compete with peer universities and to create a hub on East Campus to foster increasing student interaction. The newly-renovated University Dining Commons now serves over 3,000 meals each day in a state-of-the-art dining venue featuring on-demand food preparation at eight new food stations. The design team unlocked the hidden potential of the awkward 13,000-SF footprint, reconfiguring it to improve sightlines, traffic flow, and natural light levels. This included replacing portions of the original exterior precast panels with large corner windows which also provide views and visual connections to the campus and Merrimack River beyond. The highly efficient new layout intersperses food stations with an expanded 650-seat dining capacity in a way that created a tremendous variety in seating options, complementing the ever-changing daily cuisine choices. In addition to accommodating students’ daily preferences for group size, the design team created “special places” that range from front row seats at the food stations to a glass-enclosed TV function room to a quiet fireside coffee-house. This dynamic, restaurant-like setting provides the perfect backdrop for campus dining experiences that Umass Lowell hopes will linger in students’ memories for a lifetime.

#8 Peet’s Coffee & Tea

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.

 

#9 The Maiden

Serious foodies know what they’re looking for: A five-star menu and impeccable service in a comfortable, neighbourly environment with a lively social buzz. Enter The Maiden. The newest project by renowned wife-and-husband restauranteurs Esti and Drew Parson’s (most recently of Sam’s) and Drew’s brother Jon, this new 80-seat American bistro is at the centre of West Broadway’s white-hot dining scene. From the street, the interior glows with the warmth of a welcoming neighbourhood pub but promises to deliver much more. The restaurant’s focus, “finding familiarity in the unexplored” and “expanding upon the unexpected” was perfectly captured by Bergmeyer’s clean and simple, yet polished and witty, design scheme. With a palate warmed by natural wood highlights, the inviting wine bar and active open raw bar and kitchen activate the space. Raw steel accents frame the eclectic wine offerings. In the open dining area, long wood tables offer community-style seating. The openness of the restaurant allows the expert chefs and wait staff and outstanding food to take centre stage. The menu features fresh New England seafood, a selection of cured meats and cheeses, and other regional dishes as influenced by Executive Chef Tyler Potter. Working with a modest budget, an aggressive schedule, and the constraints of converting an existing space, Bergmeyer helped Esti, Drew, and Jon achieve their culinary goals. The Maiden beckons you hither.

#10 BRAND Steakhouse and Lounge at Monte Carlo Hotel & Casino

Designing a strikingly unique restaurant and lounge space in Las Vegas is a tall order. MGM Mirage Design Group wanted nothing less when they chose Bergmeyer to lead a design team to convert a traditional steak house into a restaurant and nightspot destination that would stand out on the Las Vegas Strip. With a location adjacent to the Monte Carlo Hotel’s bustling casino floor, the central challenge for the BRAND Restaurant was creating visual and acoustic separation between dining and gaming. Bergmeyer’s solution was to create a 2‑foot platform that elevates the restaurant above the casino floor and to install a dynamic multilayer ceiling consisting of 255 modularized cowhide-patterned panels, cocooning the diner by softening the space and absorbing ambient sound. Materials such as leather, suede, dark wood, and bronze provide a rich yet muted backdrop to the back-lit semiprecious stone bar and LED-animated mica panels. Flexible furnishings and moveable partitions allow the space to transition seamlessly from a restaurant and lounge to a nightclub to a private dining room. As Architect of Record with a large and dynamic client group that included the Monte Carlo Resort & Casino (Owner), MGM Mirage Design Group (Design/Construction Services Provider), The Light Group (Hotel Operator) and GRAFT (Design Architects), Bergmeyer coordinated the project team’s services, schedule, and budget from concept through documents and execution.

To know more about the different restaurant interior design styles from Bergmeyer, visit their website!

 

See Also: WONDERFUL ELEGANT RESTAURANT DECOR BY STUDIO GRONDA

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