BLT Steak is located within the new, 28-story W Hotel and Residence development in a rapidly developing area of downtown Atlanta.  CCS worked closely with Chef Laurent Tourondel and the BLT team to design the 160-seat restaurant, with the added goal of refining the BLT brand. The restaurant, which is located adjacent to the hotel’s lobby, has the markings of a great Midtown Manhattan restaurant. It’s large yet intimate, with a slick décor, and features primary materials of American black walnut, Calcutta stone, leather and mirrors.

Oversized lighting fixtures hang above ebony tables from a wood framed ceiling in the main dining areas. The design features a completely open kitchen – Curled and twisted wood sculptures line a banquette that separates the kitchen from the dining room. The focus is steak – prime, American Wagyu and Japanese Kobe – A slate menu wall offers a chalked-up teacher’s version of beef and what it means to you. A prominent marble shellfish bar sets a dramatic stage between the bar and the main dining area, and a screen wall at the entry visually connects the entire space.

bISTRO LAURENT TOURONDEL - Blt steak

Location: W Hotel, Downtown Atlanta, GA

Type: New Restaurant within a Hotel

Size: 6000 sq ft, 160 seats

Completed: January 2009

  

Architectural Team

Design Principal: Cass Calder Smith

Project Architect: Taylor Lawson

Designer: Erick Gregory

Interior Design Director: Barbara Turpin-Vickroy

 

Developer: Harvey Rudy, c/o Barry Real EstateCompanies

Operator: BLT Restaurants

Contractor: Hardin Construction

MEP: Jordin-Skala

Structural: Uzun & Case Engineers

Lighting: Matthew K. Bendix Consulting

Food Service: Systems Design International Inc.

Photography: Kris Tamburello

BLT Steak is located within the new, 28-story W Hotel and Residence development in a rapidly developing area of downtown Atlanta.  CCS worked closely with Chef Laurent Tourondel and the BLT team to design the 160-seat restaurant, with the added goal of refining the BLT brand. The restaurant, which is located adjacent to the hotel’s lobby, has the markings of a great Midtown Manhattan restaurant. It’s large yet intimate, with a slick décor, and features primary materials of American black walnut, Calcutta stone, leather and mirrors.

Oversized lighting fixtures hang above ebony tables from a wood framed ceiling in the main dining areas. The design features a completely open kitchen – Curled and twisted wood sculptures line a banquette that separates the kitchen from the dining room. The focus is steak – prime, American Wagyu and Japanese Kobe – A slate menu wall offers a chalked-up teacher’s version of beef and what it means to you. A prominent marble shellfish bar sets a dramatic stage between the bar and the main dining area, and a screen wall at the entry visually connects the entire space.

bISTRO LAURENT TOURONDEL - Blt steak

Location: W Hotel, Downtown Atlanta, GA

Type: New Restaurant within a Hotel

Size: 6000 sq ft, 160 seats

Completed: January 2009

  

Architectural Team

Design Principal: Cass Calder Smith

Project Architect: Taylor Lawson

Designer: Erick Gregory

Interior Design Director: Barbara Turpin-Vickroy

 

Developer: Harvey Rudy, c/o Barry Real EstateCompanies

Operator: BLT Restaurants

Contractor: Hardin Construction

MEP: Jordin-Skala

Structural: Uzun & Case Engineers

Lighting: Matthew K. Bendix Consulting

Food Service: Systems Design International Inc.

Photography: Kris Tamburello

BLT Steak is located within the new, 28-story W Hotel and Residence development in a rapidly developing area of downtown Atlanta.  CCS worked closely with Chef Laurent Tourondel and the BLT team to design the 160-seat restaurant, with the added goal of refining the BLT brand. The restaurant, which is located adjacent to the hotel’s lobby, has the markings of a great Midtown Manhattan restaurant. It’s large yet intimate, with a slick décor, and features primary materials of American black walnut, Calcutta stone, leather and mirrors.

Oversized lighting fixtures hang above ebony tables from a wood framed ceiling in the main dining areas. The design features a completely open kitchen – Curled and twisted wood sculptures line a banquette that separates the kitchen from the dining room. The focus is steak – prime, American Wagyu and Japanese Kobe – A slate menu wall offers a chalked-up teacher’s version of beef and what it means to you. A prominent marble shellfish bar sets a dramatic stage between the bar and the main dining area, and a screen wall at the entry visually connects the entire space.

bISTRO LAURENT TOURONDEL - Blt steak

Location: W Hotel, Downtown Atlanta, GA

Type: New Restaurant within a Hotel

Size: 6000 sq ft, 160 seats

Completed: January 2009

  

Architectural Team

Design Principal: Cass Calder Smith

Project Architect: Taylor Lawson

Designer: Erick Gregory

Interior Design Director: Barbara Turpin-Vickroy

 

Developer: Harvey Rudy, c/o Barry Real EstateCompanies

Operator: BLT Restaurants

Contractor: Hardin Construction

MEP: Jordin-Skala

Structural: Uzun & Case Engineers

Lighting: Matthew K. Bendix Consulting

Food Service: Systems Design International Inc.

Photography: Kris Tamburello

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bISTRO LAURENT TOURONDEL - Blt steak

Location: W Hotel, Downtown Atlanta, GA

Type: New Restaurant within a Hotel

Size: 6000 sq ft, 160 seats

Completed: January 2009

  

Architectural Team

Design Principal: Cass Calder Smith

Project Architect: Taylor Lawson

Designer: Erick Gregory

Interior Design Director: Barbara Turpin-Vickroy

 

Developer: Harvey Rudy, c/o Barry Real EstateCompanies

Operator: BLT Restaurants

Contractor: Hardin Construction

MEP: Jordin-Skala

Structural: Uzun & Case Engineers

Lighting: Matthew K. Bendix Consulting

Food Service: Systems Design International Inc.

Photography: Kris Tamburello

BLT Steak is located within the new, 28-story W Hotel and Residence development in a rapidly developing area of downtown Atlanta.  CCS worked closely with Chef Laurent Tourondel and the BLT team to design the 160-seat restaurant, with the added goal of refining the BLT brand. The restaurant, which is located adjacent to the hotel’s lobby, has the markings of a great Midtown Manhattan restaurant. It’s large yet intimate, with a slick décor, and features primary materials of American black walnut, Calcutta stone, leather and mirrors.

Oversized lighting fixtures hang above ebony tables from a wood framed ceiling in the main dining areas. The design features a completely open kitchen – Curled and twisted wood sculptures line a banquette that separates the kitchen from the dining room. The focus is steak – prime, American Wagyu and Japanese Kobe – A slate menu wall offers a chalked-up teacher’s version of beef and what it means to you. A prominent marble shellfish bar sets a dramatic stage between the bar and the main dining area, and a screen wall at the entry visually connects the entire space.

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