Each year for the rd+d awards, an experienced panel of judges spends a day together in mid-November reviewing entries, considering and discussing the merits of each submission, and advocating for their favorites before finally coming to a consensus to determine the winners that appear on the following pages.
It’s one of the best days of the year at the rd+d offices, and we thank them for their time. More importantly, thank you for your submissions!
rd+d exists to share projects, examples and stories that educate and inspire. When the rd+d awards were launched nine years ago, our team wanted to highlight the projects that made readers proud and impressed our judges. This year’s winners did both! Read on to find out how.
Judges
- Joanna Kolakowski, CEO, Kreska Design & Construction, LLC
- Jay Ambrocio C. Miranda, Principal, JM Design Collaborative Inc.
- Jonathan Nikiel, Project Leader, Reitano Design Group
- Timothy Schwarz, Associate Principal, KTG
- Jill Ventura, Vice President of Strategic Growth, Harrison Architecture and Design
Best Bar Design
Winner: The Vault Speakeasy at Bellagio Resort & Casino, Las Vegas
Owner: MGM Resorts International, Las Vegas
Design Firm: Studio Munge, Toronto, Ontario, Canada
Architecture Firm: Bergman Walls & Associates, Henderson, Nev.
General Contractor: Team Construction, Paradise, Nev.
Tucked behind the Bellagio Resort & Casino’s cashier, The Vault is a 1,700-square-foot speakeasy that seats up to 53 high rollers and VIPs. It’s a clear departure from the energetic gaming floor with its dramatic and luxurious details that include mohair booths and a hand-painted gradient ceiling that seamlessly transitions from black to bronze with integrated cove lighting. At the double-height bar, an expansive chandelier is the focal point.
The judges felt the team “put a lot of effort into this design and the entry point is incredible.” They also felt the “high luxury” design “pulls you into the space and it plays to the high-end clientele very well.”
Images courtesy of Brandon Barré
Full-Service Restaurant Design (Check Average $50+)
Winner: Turner’s Cut, Houston
Owner: Berg Hospitality Group, Houston
Interior Design: sensitori, Houston
Architect: Cisneros Design Group, Houston
Contractor: Case & Associates, Houston
Lighting: Martin Sunday Lighting, Houston
Additional Team Members:
StudioChardae, Houston
John Friedman Flowers, Houston
Finch Creative, Houston
RRW Associates Procurement, Houston
The 5,500-square-foot Turner’s Cut offers rare cuts of meat with white-glove service and daily live music. Venetian glass brick adorns the façade and dome awning, a first of its kind in Houston, per the project team. The design goal was Gilded Age luxury, and no detail was spared. Design elements include a custom Czech crystal wall that adorns the bar, a barrel vault ceiling caps the formal dining room, pearlized white leather banquettes line the perimeter, and a customized spiral stair takes guests to the mezzanine that hosts a three-piece band and grand piano. The judges liked that “it’s a very curated space” with “bespoke details.” They felt “there’s a strong architectural language” that carries the experiential design from start to finish.
Photography by Andy Phan, courtesy of sensitori
Runner Up: Hawksmoor Chicago, Chicago
Operator: Hawksmoor Restaurant Group, London
Interior Architecture: Macaulay Sinclair, Nottingham, UK
Architect of Record: Aria Group Architecture, Oak Park, Ill.
General Contractor: Gallant Building Solutions, Crystal Lake, Ill.
Graphic Designers: SAINT Design, London
Decorative Lighting Design: Macaulay Sinclair, Nottingham, UK
Architectural Lighting: KGM Architectural Lighting, New York City
Kitchen and Catering Design: Katz Company, Denver
Audiovisual: Pineapple Audio, Chicago
This 16,500-square-foot London-based steakhouse’s Chicago outpost is in an old cable car powerhouse building that dates back to 1886, and its design draws inspiration from the building’s architecture and the golden age of travel (1880-1939). Design elements include patinated brass, tumbled parquet flooring, beveled glass, dark glossy walls, and twinkling glass shades. Creating multiple event spaces was key to the design, and the restaurant includes five dining areas spread over three floors. Each space has its own distinct elements but all tie back to the main themes and aesthetics. The judges couldn’t resist the ambiance and strong design language, noting “we like it because of how it makes you feel.”
Images courtesy of Hawksmoor Chicago
Full-Service Restaurant Design (Check Average Below $50)
Winner: Mijo Modern Mexican Restaurant, Durango Resort & Casino, Las Vegas
Owner: Station Casinos, Las Vegas
Operator: Clique Hospitality, Las Vegas
Design Firm: Studio Munge, Toronto, Ontario, Canada
Architecture Firm: Friedmutter Group, Las Vegas
Art Curation: GZ Art Co, Toronto, Ontario, Canada
General Contractor: W.A. Richardson Builders, Las Vegas
Nestled within the new Durango Resort and Casino, this 6,010-square-foot restaurant seats 224 and seeks to whisk patrons away to a Mexican paradise. At the heart of the restaurant is the bar and a mesmerizing floor-to-ceiling bottle display that is shaped and tiered like an agave cane with a ceiling element that evokes a tequila bottle. Warm beige and sandy hues dominate the dining area and complement soft plaster finishes and intricate wood carvings. The patio features 11-foot-tall rope chandeliers and bespoke banquettes. The judges like how the project team “integrated the tequila bottle into the design itself, which is stunning.” The judges also liked that the design “took traditional Mexican items and presented them in a sophisticated way.”
Images courtesy of Brandon Barré
Honorable Mention: Sixty Vines, Orlando, Fla.
VP Development: Stephen Gallant, Dallas
Design: Zebra, Phoenix
Commercial Contractor & Developer: Accelerated Construction Services, Orlando, Fla.
Architect: Civitarese Morgan Architects (CMA), Dallas
FF&E Sourcing: PMP Design, Dallas
With more than 300 seats across an 11,000-square-foot venue, Sixty Vines Orlando offers thoughtfully designed indoor and outdoor spaces including a greenhouse and a private dining room with stunning lake views. The design features a series of interconnected rooms, each drawing inspiration from the idea of a winemaker’s tasting room. Multiple rooms allow the large restaurant to create intimate areas and provide a sense of discovery to repeat guests. The judges felt the restaurant’s transformation was “awesome” and they liked seeing communal seating return post-pandemic. They also “liked how light the decor” package is and noted that “it’s modern and conducive to a good dining experience.”
Images courtesy of Sixty Vines
Best Limited-Service Restaurant Design
Winner: Margaux Brasserie, Brookfield, Wis.
Owner: DBA Margaux, Brookfield, Wis.
Architecture/Interior Design: The Kubala Washatko Architects, Cedarburg, Wis.
Interior Design/Fabrication: Three Sixty, Milwaukee
Branding: Design Scout, Chicago
General Contractor: Kelly Construction & Design, Chicago
Food Service: Singer Equipment Company, Elverson, Pa.
Structural Engineering: Pierce Engineers Inc., Chicago
A long and somewhat narrow interior provided opportunities and challenges for the team behind this 5,500-square-foot French restaurant that seats 172. The long plan layout supports three distinct yet interconnected rooms. The bar serves as the social heart and the energy from it flows into a formal dining room and an arched opening beyond frames a garden-like space suitable for private events. Generously proportioned curved banquettes promote connection and provide views for a beloved French pastime — people watching.
The judges felt the team did “a great job of incorporating French opulence within their budget” and thought the design was “efficient, without a lot of wasted space.” They also “liked how they tried to make each space look different with color blocking and nice artwork.”
Images courtesy of Wayne Reckard, The Kubala Washatko Architects
Best New Concept Launch
Winner: Annabelle Brasserie, Houston
Owner: Berg Hospitality Group, Houston
Interior Design Firm: sensitori, Houston
Architect: Cisneros Design Group, Houston
Contractor: Case and Associates, Houston
Lighting: Martin Sunday Lighting Design, Houston
Additional Team Members:
Kidani Design, Houston
John Friedman Flowers, Houston
Finch Creative, Houston
RRW Associates Procurement, Houston
Designed with “ladies who lunch in mind,” this 6,000-square-foot restaurant was inspired by classic French brasseries and outfitted with carefully curated antiques and reclaimed oak herringbone flooring.
In the main dining area, a canopy of flowers and greenery hangs from the ceiling via a custom truss system that lowers to change the design with the seasons. Eclectic vintage brass and crystal chandeliers adorn the private dining room. In the sun-drenched salon, the robin’s egg blue walls, gold millwork accent and bronze sculpture evoke the palace of Versailles.
The judges liked the “mix of deep woods and dark materials with the overlay of softer and lighter materials.” They also liked the numerous “fun details, like the doors, the car and the whole garden out front.” Ultimately, it captures “the essence of European concept” and creates “a very cool experience.”
Images by Andy Phan, courtesy of sensitori
Best New Prototype – Existing Chain Concept
Winner: Jim ‘N Nick’s Bar-B-Q, Pensacola, Fla.
Owners/Leadership: Jim ‘N Nick’s, Atlanta
Building and Interior Design: Resolute Hospitality
Andy Simpson, Partner & Project Lead, Fairhope, Ala.
Cynthia O'Connor, Interior Designer, C O C O design + consulting, Minneapolis, Minn.
Architect of Record: LSI Architects, Louisville, Ky.
Kitchen Design: Singer Equipment Company, Elverson Pa.
This 4,225-square-foot BBQ restaurant with a 1,344-square-foot patio is a fast-casual concept with a unique service style. The previous iteration had been full-service, but this new prototype offers a mix of on-premises dining with fast-casual ordering or full-service ordering at the bar. It also has a dedicated takeout area and a two-lane drive-thru to maximize throughput. Inside, guests can see the meat being smoked and even speak with the on-site pit master. One of the key goals was to increase speed of service and that meant overhauling the kitchen design to fit the new service style. The judges “loved the exterior” and felt the “buildout was very efficient.” They also “liked the design intent, and that they had a nice visual piece with the smoker.”
Images courtesy of Brandon Cobb, Plein Air Marketing & Technology
Form + Function Innovation Award
Winner: Journeyman at The American Factory, Valparaiso, Ind.
Operator: Journeyman, Valparaiso, Ind.
Architecture, Interior Design, FF&E, Landscaping and Historical Preservation: RATIO, Chicago
Contractor: Berglund, Chesterton, Ind.
Owner’s Representative: Project Management Advisors, Chicago
Civil Engineer: Abonmarche, South Bend, Ind.
MEP & Structural Engineer: IMEG, Indianapolis, Ind.
In this adaptive reuse project, the team preserved the former ANCO manufacturing plant and transformed it into a 140,000-square-foot destination that features a whiskey garden, a restaurant, a brewery and event spaces that blend seamlessly together.
The development’s original but nonfunctional water tower was preserved and enhanced with branding and lighting to create a focal point for the whole town. A pathway connects the parking lot to the buildings to unify the multiple dining areas to the private event spaces.
The judges felt the project “was a great utilization of the space” and were especially appreciative of the “nice views of the expansive space.”
Images courtesy of Brent Moss Photography
