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YEW, Four Seasons Hotel Vancouver, Canada
Yew opened in November 2007 and has quickly become one of Canada’s top restaurants. The exciting, naturalistic space—a destination throughout the day and night—has restored the Four Seasons as a downtown Vancouver hot spot. The design combines rustic modern Pacific Northwest elements such as wood and local stone with an open kitchen, active bar and lounge, and a glass “jewel box” wine room. |
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10 Arts, Ritz-Carlton Philadelphia
Enlivening the rotunda space at Philadelphia’s historic Ritz-Carlton hotel, this project is a collaboration with signature chef Eric Ripert of New York’s Le Bernardin. EDG has added intense color and modern touches to enhance the historic setting. 10 Arts is scheduled to open in late spring 2008. |
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Hubert Keller's SLeeK, Lumiere Place, St. Louis
A new restaurant by renowned chef Hubert Keller of Fleur de Lys restaurants in San Francisco and Las Vegas opened in March 2008 at Lumiere place in St. Louis. The hip steakhouse and ultra lounge provides a warm, upscale dining experience. The design references the American heartland with stacked, rustic wood walls, patterned marble, and dramatic lighting effects. |
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Springs Preserve Cafe, Las Vegas
The cafe is located outside Las Vegas within a 180-acre nature preserve that illuminates the cultural and biological environment of southern Nevada. The innovative cafe features sustainable materials and finishes to complement the natural and organic menu. EDG was Interior Design Consultant to Architect of Record Tate Snyder Kimsey Architects. |
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