Best New Prototype (Existing Concept) 

Winner: Black Hog BBQ, Washington, D.C. 

Architect: CORE architecture + design, Washington, D.C.
General Contractor: Trinity Group Construction, Herndon, Va.
MEP Engineer: Caliber Design, Inc., Sterling, Va.
Foodservice Consultant: Singer Equipment Company, Elverson, Pa.
Graphic Designer: Polygraph Creative, Washington, D.C. 

Black Hog BBQ is a new fast-casual spin-off from a full-service restaurant chain of the same name based in Maryland. It invites guests to try a variety of classic American regional barbeque flavors. The design aimed to celebrate the history of barbecue in America. Worn woods, cayenne and mustard colors, and industrial lighting pay homage to the history of American barbeque halls. The judges felt the project more than met its goals and that the ambience of the space was sure to leave guests with positive feelings. 

Honorable Mention: Best New Prototype (Existing Concept) 

Honorable Mention: Eataly Dallas 

Interior Designer: Gensler, Dallas, and Home Studios, New York City
General Contractor: Structure Tone, Inc., New York City
Lighting Designer: Bliss Fasman, New York City 
Mechanical Engineer: Glumac, Austin, Texas 
Commercial Kitchen and Bar Design: Texas Metal Equipment Company, Irving, Texas
Structural Engineer: Walter P Moore, Dallas 


Eataly Dallas is the chain’s seventh location. It hosts three unique restaurants along with a market that contains 10,000 products imported from Italy, made in-house and sourced from local — in this case.


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