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Flour Restaurant
Flour Restaurant
Moreland Hills, OH, United States
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Flour Restaurant
Moreland Hills, OH, United States
Type
STATUS
Built
YEAR
2011
SIZE
5000 sqft - 10,000 sqft
American Institute of Architects Ohio
Honor Award, 2013
American Institute of Architects Cleveland Chapter
Honor Award, 2012
Chef Paul Minnillo, an established restaurateur in the Cleveland, Ohio area, wanted to open a casual contemporary Italian restaurant. The new strip center (designed by another architectural firm) in which this restaurant is located had been vacant for almost three years. The space had never been built out as the developer could not find a tenant. Since the building shell was existing, certain elements within the floor plan, such as the entry vestibule, exit doors, etc. were already defined and located.
Conceptually, the open kitchen, wood burning pizza oven and bar were to be the center of the restaurant. Dining rooms would generate out from this central area. The plan is divided into the bar area and a main dining area. The customer is immediately visually connected to the open kitchen as they enter the restaurant. A triangular mass made up of the wine closet, coat closets, and storage, in conjunction with a casual lounge soft seating area, separate the two dining spaces. This triangular mass along with the back bar wall that divide the space physically are 7’-2” tall, creating an open feeling to the higher ceilings above. This extends the diner’s view and allows spaces to bleed into one another. Ceiling planes help draw customers in, while at the same time defining specific spaces.
Space was created between tables rather than placing diners on top of one another. Stainless steel mesh draperies separate areas yet allow a screened visual connection. These draperies can be opened to create larger uninterrupted spaces if required. Through the use of these draperies combined with the dining room lighting system, the restaurant can appear to be reduced in size during slower dining hours.
Back of the house functions that include the prep kitchen, coolers, freezers, storage, employee’s restroom and an office are separated but adjacent to the open kitchen and cooking line. A service area behind the back bar is hidden from customers view but located for easy server access.
Glass subway tiles define the back bar and the wood burning pizza oven while complementing the stainless steel open kitchen. Terra Cotta colored venetian plaster accent walls tie sections of the restaurant together. The floors are stained concrete, the table tops natural zinc. Low voltage lighting is used in the dining and bar areas to create sparkle. These fixtures are located within light slots so diners avoid seeing the light source.
Honor Award, 2013
American Institute of Architects Cleveland Chapter
Honor Award, 2012
Chef Paul Minnillo, an established restaurateur in the Cleveland, Ohio area, wanted to open a casual contemporary Italian restaurant. The new strip center (designed by another architectural firm) in which this restaurant is located had been vacant for almost three years. The space had never been built out as the developer could not find a tenant. Since the building shell was existing, certain elements within the floor plan, such as the entry vestibule, exit doors, etc. were already defined and located.
Conceptually, the open kitchen, wood burning pizza oven and bar were to be the center of the restaurant. Dining rooms would generate out from this central area. The plan is divided into the bar area and a main dining area. The customer is immediately visually connected to the open kitchen as they enter the restaurant. A triangular mass made up of the wine closet, coat closets, and storage, in conjunction with a casual lounge soft seating area, separate the two dining spaces. This triangular mass along with the back bar wall that divide the space physically are 7’-2” tall, creating an open feeling to the higher ceilings above. This extends the diner’s view and allows spaces to bleed into one another. Ceiling planes help draw customers in, while at the same time defining specific spaces.
Space was created between tables rather than placing diners on top of one another. Stainless steel mesh draperies separate areas yet allow a screened visual connection. These draperies can be opened to create larger uninterrupted spaces if required. Through the use of these draperies combined with the dining room lighting system, the restaurant can appear to be reduced in size during slower dining hours.
Back of the house functions that include the prep kitchen, coolers, freezers, storage, employee’s restroom and an office are separated but adjacent to the open kitchen and cooking line. A service area behind the back bar is hidden from customers view but located for easy server access.
Glass subway tiles define the back bar and the wood burning pizza oven while complementing the stainless steel open kitchen. Terra Cotta colored venetian plaster accent walls tie sections of the restaurant together. The floors are stained concrete, the table tops natural zinc. Low voltage lighting is used in the dining and bar areas to create sparkle. These fixtures are located within light slots so diners avoid seeing the light source.
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