What is the ‘big (IDEA)’ behind this project?
The Big Idea grew out of simple project parameters. Our client wanted a sophisticated steak-oriented bistro, with good acoustics, and a kitchen located in a central location for ease of access and deliveries. In response, we created a central pod, which separates the bar from the restaurant. We defined these zones with strongly contrasting tones, dark for the bar and kitchen, light for the restaurant. As Three Bistro is framed almost entirely with windows, this central pod became the design and functional focus.
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