Restaurant Hospitality editors have been watching these trends cook all year. Here are 15 trends that are ready to come out of the oven in 2015.
A vintage gold and white dune buggy named ‘Coco’ appears at Hello Betty Fish House.
What we’re seeing:
Buying an old barn, tearing it down and using the beautifully aged planks of wood for your bartop and flooring is so… 2014. Now we’re taking words like sustainable, repurposed, recycled and reclaimed to the next level, applying them to wallcoverings, lighting fixtures and other décor. We love it, because a vintage look lends itself to a more casual atmosphere where diners are sitting with each other, served by a staff in jeans.
What they’re saying:
Mauve Webster: People aren’t really looking to go to those huge warehouse-sized restaurants that are fairly sterile. They want unique character and an intimate experience.
In the kitchen:
• At Maude, Stone has hung an old framed photo of his grandmother, after which the restaurant was named. The bar is stocked with antique plates, cups, saucers and trinkets that Stone picked up at antique markets.
• The design team for Cincinnati’s Sotto utilized an antique ice chest as a modern refrigerator. Backlit shelves are made of cabinetry from a family member’s old law office.
• Hello Betty Fish House in Oceanside, CA, pays homage to its town of surfers and fisherman with nautical elements including weathered beach cottage shutters and a curtain of nautical ropes. The vintage gold and white dune buggy is named “Coco” after surfing phenom, Coco Ho.
• The Broadmoor’s Natural Epicurean restaurant features sustainable hardwood floors, recycled light fixtures, a living herb wall and chef garden, tables made from repurposed wood and glassware from recycled wine bottles.
Next: Chefs get casual
Previous: Millennials in the kitchen
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