A morsel of Michael Davis' James Beard-nominated redesign for Fish & Game
By Bustler Editors|
Wednesday, Apr 8, 2015
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As you may already know, the James Beard Foundation Awards is something like the Academy Awards for restaurants. Fish & Game in Hudson, New York is one of three lucky nominees for Outstanding Restaurant Design in the "75 Seats and Under" category along with Brindille in Chicago and Colonia Verde in Brooklyn.
Leading restorative design practice Michael Davis Architects + Interiors, who is also part of the nomination, was in charge of the redesign. Owned by Chef Zakary Pelaccio, Jori Jayne Emde and Patrick Milling Smith, Fish & Game officially opened in May 2013 in a restored 19th-century brick building that was once a blacksmith shop.
Winners will be announced on May 4 at the awards ceremony in Chicago.
Feeling hungry for a piece of design inspiration? Get a glimpse of the restaurant below.
"Through the creative process of creating a home for Fish & Game, principal architect Michael Davis found that the notion of 'preparing a meal and cooking a restaurant' persisted as a theme. As a chef crafts a dish using a little of this and a little of that, Davis allows the architecture and design project to take on a personality of its own in a wholly organic way, finding that the next steps unfold naturally and unexpectedly. Davis’ goal is to create an environment that will look and feel like the food will taste."
"The 19th century brick structure originally housed a blacksmith shop, but had since been haphazardly attended to over the years, losing its original historic luster and architectural detail. Through the expert guidance of architect Michael Davis and his re-adaptive re-use of period sensitive techniques and materials, the structure is more historically sound than the state in which it was found. The fully gutted, structurally-reinforced, restored building will be a livable, almost residential feeling restaurant that evokes country elegance through its impeccably appointed details all handcrafted and/or reclaimed and repurposed.
The Private Dining Room was re-configured from what had been a Bedroom/ Bathroom suite in the B&B that occupied the building previously. Removing the attic and reinforcing the room with salvaged timber beams as if these were elements of the original structure created the present double-height of the room. Additional windows were installed in the gable to introduce light and sky."
"The refrigerated wine room and adjacent locked storage in the PDR were fabricated according to our design by a local cabinetmaker Don Witt. We installed a refrigeration unit by WhisperKOOL to provide temperature control. The room employs materials used throughout the rest of the restaurant to maintain a consistent ambience: wide-board salvaged Oak floors, Black Walnut cabinetry, hand-trowelled plaster, salvaged registers to disguise HVAC, even the Italian Deer Chairs by De Laspada used in the main Dining Room. The exposed timbers and double-height, however, give the room a monumentality not employed elsewhere in the restaurant, which, combined with the scale of the dining table and welsh dresser, give this room a gravitas befitting its status as a place of private dining within a public space."
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