Belly Up to the Container Bar

Once a dull neighborhood, Austin’s Rainey Street was in need of an invigorating transformation—and there’s nothing like an iconic bar with a unique design to do the trick. Scheduled to open December 31, Container Bar will be constructed of stacked recycled metal shipping containers assembled to form a central courtyard. Bridget Dunlap, a local nightlife owner with three other bungalow-style venues in the area, is the first to take on such a concept in Austin.

 
New flooring, windows, and artistic accents will enhance the containers, giving each box its own identity via the interior decor. The bar will be fit with classy bathrooms, air-conditioning, and eco-friendly LED lighting. For fun, a movie screen and stage will be included among other amenities. The exterior will remain weathered. Container Bar will be a LEED compliant space.

Contrary to popular belief, Dunlap is not an interior designer but rather a businesswoman; despite the lack of a design background, she has pulled together authentic spaces with a few objects as inspiration, allowing for the rest to fall in place.

 
"Anyone who knows me will tell you that I get easily bored, so I worked out my creative juices and restlessness through developing my ideas for Rainey Street. I love the rough look of the old shipping containers,” says Dunlap. “Container Bar will be a stunner.”

Dunlop's endeavor is just another instance of shipping container architecture to hit the news in recent years. What do you think about the salvaged container trend? Share your thoughts in the comments section below.
 
--Raysha Armbrustmacher

Smart Growth and New Urbanism Emphasized at a Green Drinks Networking Event

The Illinois Chapter of the U.S. Green Building Council (USGBC) partnered with the Foresight Sustainable Business Alliance to promote sustainable communities at a Green Drinks networking event, hosted last week at the Haworth showroom during NeoCon® 2011. Doug Farr, author of “Sustainable Urbanism: Urban Design with Nature” (John Wiley & Sons) and Chicago architect Jim Loewenberg urged attendees at the event to consider approaches to deploying scalable sustainability strategies, including district infrastructural systems, for urban environments.

By focusing on sustainable strategies with reasonable paybacks, they argued that green advocates and developers alike might work together to push past the policy and monopolistic utility practices that form barriers for business-minded developers to creating sustainable communities.

Farr chaired the LEED Neighborhood Development Core Committee that wrote the LEED-ND Standard, which was launched last year. The effort involved collaboration between the USGBC, the National Resources Defense Council and the Chicago-based Congress for New Urbanism. “It was their fist collaboration and brought together a very broad base of expertise on smart growth and new urbanism,” says Doug Widener, executive director of the USGBC Illinois Chapter.

-- Jean Nayar

All Cork-ed Up Over Earth Day Designs

I’m a bit of a wine lover. I’m one of those people who frowns at the screw cap and relishes in the ritual of the cork. But here’s the thing, the cork isn’t just about wine, it’s also an important part of nourishing our world...

Confused? Here’s the deal: Cork forests are one of the largest providers of oxygen, in addition to being one of the most sustainable and environmentally harvested forests in the world. Cork forests also have the world’s highest amount of forest biodiversity, including endangered species like the Iberian Lynx, the Iberian Imperial Eagle and the Barbary Deer. It’s sort of a big deal.

In honor of Earth Day and cork forests, our retail friends at Anthropologie have joined forces with the Cork Forest Conservation Alliance (CFCA) to raise awareness and preserve Mediterranean cork forests. CFCA donated two million corks to 153 Anthropologie stores that were then turned into window displays.

Striped Shirt Cinema (from my town of Portland, Ore.) will be creating a documentary detailing the installation of the window displays. In addition, my friends (even if they don’t know it) at Kendall-Jackson Wine Estates shipped more than 1.5 million corks to Anthropologie stores, while Willamette Valley Vineyards donated the time of its warehouse staff to sort and package 400,000 corks for this Earth Day promotion.

Whew! Did you get all of that? Wineries, forest conservationists, retailers, and the film industry are all colliding on this one. All for the sake of our Earth. I can’t imagine a better reason.

So tonight, when I uncork my wine, I’m going to add it to my cork recycling jar that promptly will be taken to New Seasons Market for recycling purposes. Thanks Anthropologie for bringing this wisdom to us and for reminding us that every bit counts!

How will you honor Earth Day, this Friday, April 22? Recycle your corks? What other incredible promotions are going on out there? Tell us about it here!

-- Heather Strang, DDI

 

Strategically Starbucks: Designing for Waste Streams

As designers of the built environment, what is our role in the often-ambiguous topic of waste stream integration and education? And where should it place on our priority list?

This may not be the most glamorous of topics, but I find it fascinating! Starbucks’ unveiling of its recent logo update brought back to me memories of an impactful lesson I learned as a 2010 GreenBuild Volunteer: How to properly dispose of a Starbucks hot-beverage cup. If you’re unfamiliar with the procedure or happened to miss reading Fast Company’s five-page article on the matter, I’ll lay-out the seemingly simple instructions on how to dismantle that three-piece suit that defines the Starbucks experience:

1. Cup = Compost
2. Lid = Landfill
3. Cardboard Coffee Collar = Recycle

Three separate waste streams. But how often do you come across a compost or recycling receptacle inside a Starbucks or out on the street? The reality is that the rules of recycling are a bit confusing. And even if you do know where to put what, you might not have that option readily available to you.

Never did I think learning about waste-stream management or a simple thing like tri-sorter recycling chutes would get me this jazzed, but it’s happening.  And momentarily putting the Starbucks cup aside, my query is this: LEED certified projects are required to provide areas designated for recyclable storage and collection, but what percentage of projects that take this into account when they are NOT seeking certification?

(The team at GreenBuild made this a huge priority and set a 95 percent landfill diversion rate as their goal for the conference. Not only were recycling stations set up at regular intervals throughout the convention space, but volunteers were placed at each one instructing attendees on the correct way to “throw away.”)

As for the recycling efforts of Starbucks, their Web site states their goal as, “By 2015, we plan to have recycling available in all of our stores where we control waste collection and serve 25 percent of beverages in reusable cups.” Being the environmentally-conscious coffee addict that I am, I certainly plan to do my part by continuing to bring my personal tumbler with me each visit, even if it does mean missing out on carrying around that sassy, new siren logo.

--Brittany Hahn

Contract magazine is proud to announce a blog installation from one of three guest design student bloggers. Lisa Backus, Brittany Hahn, and La Keisha Leek regularly will be writing and sharing their design experiences at TalkContract for the next year. Check back often to see what's the buzz among the next generation of designers, and be sure to share with them your feedback and design advice by commenting below.

On the Rocks

Winter doesn’t have to be all drab and no fab. Just take a look at this intriguing design for a temporary bar at the five-star Hotel Bayerischer by Munich-based design firm hansandfranz.

 
The Polar Bar, a seasonal roof-top destination at the hotel, is completely mobile and modular. Totaling 120 sq.-m., the bar is fashioned out of expedition boxes to serve as the bar elements, while outdoor-proof barstools, tables, and light and heating poles complete the design.

 
Stone Island, an Italian fashion label, worked with the designers to create blankets and lounge cushions for guests, and German car manufacturer BMW Mini provided iconic Mini care elements for display in one of the expedition boxes.

What other winter-inspired designs have you seen? Share with us in the comments below.

--Stacy Straczynski

Put Your Money Where Your Mouth Is

  
The 2010 Annual Kitchen Walk, a tour of seven unique kitchens located in Harbor Country Michigan, raised more than $50,000, benefiting Chicago-based Designs for Dignity (df4). The event, held last month, was attended by 350 guests who experienced a day of culinary delight while supporting  a good cause.

The afternoon extravaganza showcased innovative, private kitchens throughout Harbor Country in which local chefs demonstrated their culinary expertise and guests were able to taste dishes ranging from Latin-inspired grilled chicken and beans to cider braised pork sandwiches with apple chutney.  Guests were also able to learn new cooking tips, receive recipes and design ideas, participate in wine tastings, and bid on silent auction items, such as a wine tasting and dinner with Chef Greg and tickets to the 2011 Kitchen Walk.

 
“This incredible event keeps growing each year and we are so grateful to the dedication and enthusiasm of not only our board members, staff and event chairs, but the hundreds of people who continue to support this life-changing program,” says Wendy Cohen, d4d board member. 
 
 
All proceeds directly benefit d4d, a program that transforms the environments of area nonprofits that serve marginalized or endangered populations.  Recent projects include working with interior designer Beverly Hammel of Beverly Hammel Kitchen & Bath to renovate a Chicago funeral home into a local Youth Program.  Designs for Dignity also utilized quality lounge pieces and office furniture designed by Coalesse and placed them at local nonprofits, such as Thelma’s Place and Chicago HOPES tutoring program.

--Lindsey Collier

Restaurant Designers Thank You, Sam!

 
It's always been one of my pet peeves that restaurant critics seem to have so much trouble giving credit to the designer of the spaces they're writing about.  The food, of course, is paramount in any critic's assessment, but no decent scribe would fail to mention the chef's name, right?  But so few show the same respect for the designer that it's downright confounding, since, as we all know, the space often has as much effect on the dining experience as  what's on the plate.

I notice these things in restaurant reviews whenever I happen to read them when I travel.  But I've been a religious observer of those in The New York Times since the days of Ruth Reichl, and it was clear that unless your name was Adam Tihany or David Rockwell, your contribution would go unspoken, even if the critic praised (or derided) the decor, colors, lighting, or furniture.  It was as if these factors were created by anonymous gremlins.

So it was great delight that I read a recent review by Sam Sifton The Times' new-ish food critic. In his piece on a new East Village spot, Vandaag, he writes this:

 
Design matters in restaurants as much as food. Sometimes more. A great dining room can enhance a so-so  meal, as at the late Chumley's or the current 21 Club, or it can serve as a minimalist frame for a brilliant one, as at Momofuku Ko or Sushi Yasuda.

Add modest young Vandaag to the rolls of the attractive: a comfortable restaurant of vaguely Dutch inflection  . . . in a space designed by Eric Mailaender of [New York-based] Resistance Design.

He goes on to mention a paragraph's worth of design details, including a long zinc bar, laboratory stools, and "sassy plates from the New English, a British design firm,"  and in general makes the spot sound as inviting as the food.

Now I'm doubly likely to give Vandaag a try, and his giving Resistance Design a shout-out has to be a welcome boost to their professional egos.

Thanks, Sam.  Keep up the good work!

--Michael Adams, Hospitality Design (sister publication to Contract magazine)

August IDNY Meetup Centers on Problem-Solving, Functional Design

 

Problem-solving design was the theme of the night yesterday at the August IDNY Meetup event (view photo video), held at Humanscale’s New York City showroom at 11 East 26th Street. A mix of about 250 architects, designers, students, and design enthusiasts, as well as media, were in attendance. (Photos by Josh Wong Photography)

While the event was only my second meet-up with the social networking and common interest group for architects and interior designers in New York City (started by A&D start-up company Designer Pages), I already recognized some familiar design faces from the IDNY July event, held at DuPont Corian’s showroom and enjoyed meeting a few new faces, as well. (Expanding that rolodex is always a plus in this industry!)

Last night’s meet-up was a particularly fascinating a design “double feature.” Firstly, event guests had the pleasure of hearing first-hand the announcement of the 2010 James Dyson Award national winners, as well as inspect the top-placing Copenhagen Wheel. Designed by Christine Outram and a team of MIT students, the product turns a regular bike into a smart, electric hybrid, in hopes that easier pedaling and operation will encourage more of the U.S. population to invest tin eco-friendly—not to mention healthier—means of transportation.

Other U.S. finalists of the James Dyson Award included:
* Seakettle – a life raft that desalinates sea water
* Empower By Me – a refillable HIV/AIDS medical kit for use in developing countries
* Travel pack – a bicycle travel case
* Public Bicycle Security System
* Kee to Safer Driving – a system requiring drivers to dock cell phones before starting car
* Parquinho – a play structure that incorporates activities for children with autism as well as those without disabilities
* Purify – a medical sanitation station
* Mantis – a portable dental chair and equipment dolly
* Guardian – an advanced fire extinguisher

The international winners will be announced next month, and James Dyson himself will select the global winner on Oct. 5. (View the product entries at www.jamesdysonaward.org)

The main event of the night was a panel discussion that focused on not only the significance of the James Dyson Awards, and this year’s winning products, but also on the growing importance for design to be functional and solve for common human problems. The panel was comprised of several design professionals: Katarina Posch, associate professor of history of art and design at Pratt Institute (moderator); Cara McCarty, curator of decorative arts, Cooper-Hewitt National Design museum (panelist); Mark McKenna, design director, Humanscale (panelist); Scott Henderson, founder, Scott Henderson Inc. (panelist); AssafBiderman, associate director, MIT SENSEable City Lab (panelist): and Kim Hoffman, James Dyson Award finalist for the Seakettle (panelist).

Much of the discussion was a bit philosophical, centering on the importance and necessity of design today to find solutions for everyday human needs and problems. (Still being fairly new to the design industry—I just started with Contract in January—I readily will admit that some of the discussion was a bit above my head. Luckily, I could see that it was a bit abstract for a handful of the other audience members, as well, so I don’t feel too out of the loop.) One slightly heated debate that seemed to catch everyone’s attention was between panelists McKenna and Henderson, who conversed about the qualifications product manufacturers should look for when hiring new design graduate to their staffs. McKenna passionately argued that just-graduated design students who have technical know-how and proficiently can use the required design software are more desirable, as these skills will lead to the ability to capably design anything; while Henderson feels that the “poets” have more potential, as their passion and ideas will lead them to even greater success.

Another topic that struck a chord was the notion of water, and its desalination, which three of the panelists noted as the biggest area for design growth in the future. (Posch notes here how one of the finalists of the Dyson Awards was the Seakettle, an inflatable life raft that also serves as a means to desalinate water for its occupants.) Even after the panel was over, these sentiments sparked debate among the attendees, as they sipped the last of their cocktails. I overheard one group of designers questioning, “Really? You’re asked where you think design has the most potential to grow, and your response is water?” and “What about over-crowding of cities? Or hunger and the need for more natural resources?”

What do you think? What areas of design provide the most growth to designers today—water, sustainability, conservation, etc.? Where should the future problem-solvers focus their time?

The next IDNY Meetup will take place on September 16 from 6:30 to 8:30 p.m. at Allsteel’s New York City Resource Center, located at 233 Park Avenue South (19th Street), Floor 2. For more information, visit http://meetup.designerpages.com

--Stacy Straczynski

Is McDonald's New Facelift a Waste?

 Let's face it—McDonald's isn’t the crème de crème of restaurants. We go there for cheap eats and speedy service, not ambience. But all that may change as the McDonald's franchise seeks to update it’s classic look with a more modern, fashionable image.

McDonald's executives hope to remodel 400 to 500 locations across the country in 2010. And the corporation recently pledged $1 billion to this initiative.

Richard Bechguenturian Jr. is a franchiser who recently re-modeled his store to reflect the trendy, new image of his North Hollywood, Los Angeles, store. Local designer Ed Webb helped create a contemporary space with wall murals and a central lounge area in the 88-seat dining room. "We're going to send a strong signal that McDonald's is relevant," says McDonald's chief executive Jim Skinner in a statement.

Photos of the space, however, show a restaurant that looks surprisingly like... a McDonald's (gasp!). Sorry, Mickey D's, but it’s going to take more than a make-over to change the public perception of you as a greasy burger and fries joint.

What do you think? Can the right design (and a total make-over) make it possible for McDonald's to change its image, or will consumers continue to see it as just a cheap chain?

--Lillian Civantos

Focusing Down: Applebee’s Design Gets Concentrated

Applebee’s is rejuvenating its branches by renovating their décor. Instead of the typical small mélange on its walls, Applebee’s will focus down into a few murals and photos of local minutia.

At first it seems that changing the décor will upset Applebee’s fans. It seems that at least a few customers will be disgruntled—nostalgia is a big draw when it comes to casual dining places, and people like going to the same places, complete with the same food, same service, and same look. It’s up to Applebee’s to smooth the change over, and to make the venture a worthwhile one. They will attract new customers, but they will need to be simultaneously careful and assertive to make sure the old ones keep coming back.

Yet, Applebee’s seems to be integrating that very notion of nostalgia into their design. By incorporating local schools and events, Applebee’s is weaving themselves into the surrounding communal culture. High school teams will be able to see themselves on Applebee’s walls, towns will see their own scenery echoed in Applebee’s murals. By focusing down, Applebee’s becomes an insider, a non-negotiable part of each community.

Now to see if reality reflects the plan.

Watch this: Applebee’s Mike Archer talk about design changes

--Gillian Wong