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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
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.
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.
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
