THE MODERN RANGE — JOHN HOWIE STEAK
Weber Thompson works with executive Chef John Howie to design his latest restaurant – John Howie Steak
SEATTLE – March 30, 2010 – Following a successful partnership on Seastar Bellevue, Seastar Seattle and Sport, architecture and interior design firm Weber Thompson and Executive Chef John Howie have collaborated on John Howie Steak, a modern take on the traditional steakhouse. Located in Bellevue’s The Bravern, a mixed-use complex that focuses on high end retailers and restaurants, John Howie Steak has been lauded for its food, service and elegant approachable design.
A northwest influence weighed heavily on the design, creating a feeling of casual intimacy that was important when considering the large volume of space. This intimacy was accomplished through distinct dining areas that create different experiences yet still enjoy a high level of service. Beyond updating the classic steakhouse stereotype, the design for John Howie Steak was conceived as modern and clean with rustic, western range undertones illustrated through weathered wood and metal accents. Wood from wine caskets were used to create the distressed tables in the bar area using both sides of the wood – the naturally stained red interior of the caskets, and the darkened black exterior. Weber Thompson’s interior designers collaborated with Seattle artisan Meyer Wells, to create the bar tables as well as a 14 foot table in the private dining room made from a salvaged red elm tree. Weber Thompson worked with custom light designer Flux Inc to incorporate metal throughout the restaurant – in wire wrapped modern pendants hanging above the runway booths, metal wagon wheel fixtures in the bar, open woven metal screens that demarcate the bar from the dining areas, and the oversized doors at the entry.
The entry to John Howie Steak is marked by heavy, nine foot tall, wooden doors with hand forged metal strapping and six foot tall pulls. There are no windows around the entry creating a sense of mystery and privacy as you enter the restaurant. Visitors are greeted by elegant yet workman displays that immediately present the thrust of the restaurant — a meat locker where diners can choose special cuts of Kobe and Waguyu beef, and a long display designed specifically to show off the restaurant’s focus on wine with shelving for standing bottles, and cases filled with chain mail wine hammocks lit – with LED lights – to emphasize the wine.
A high energy bar anchors the entry end of the lateral space. Chef John Howie was interested in creating some entertainment in the bar and drove the inclusion of a glass topped piano that patrons could sit at and view its interior workings. The bar is delineated by a glowing onyx slab, while contrasting distressed wood tables underscore the steakhouse mantra of the restaurant. To reach the main dining area, patrons are escorted down the “runway,” a “see and be seen” path lined with intimate booths, large mirrors and sumptuous drapery and materials that create a cozy atmosphere. At the end of the runway, a glass enclosed, climate controlled wine room transitions the atmosphere to one of more energetic dining with a combination of booths and loose seating accented by a dramatic woven wood wall, in a tall ceilinged space lined with windows looking out over downtown Bellevue. Two private rooms are accessed off the main dining space, one of which can be opened to the main dining area to accommodate overflow. The other dining room creates a private, intimate atmosphere dominated by the 14 foot custom made table and made decadent by a saturated red palette for the chairs, lighting and drapery.
To support the practicalities of the restaurant’s emphasis on wine, Weber Thompson designed several climate-controlled areas in the restaurant that catered to the keeping, care and serving of wine. In the main display area at the restaurant’s entry, LED lights were used to maintain temperature. Beyond the entry, wine lockers, with heavy wood trim, are available for rent to investors and private individuals. At the end of the runway, an elegant glass enclosed wine room displays the bulk of the restaurant’s wine collection and allows for space for service.
Project Team
Architecture and Interior Design: Weber Thompson; Kitchen design and equipment: Bargreen Ellingson; General Contractor: Lease Crutcher Lewis. Mechanical and plumbing engineer: Holiday Parks; Structural engineer: DCI, Electrical engineer: Nelson Electric; Wine equipment consultant: APEX
EDITOR’S NOTE: High resolution images of John Howie Steak are available on request.
About Weber Thompson
Weber Thompson was founded in 1987 as an architectural firm focused primarily on urban in-fill, mixed-use projects. The firm has since evolved into a highly diversified design agency with capabilities in four complementary design disciplines: Architecture, Interior Design, Community and Urban Design and Landscape Architecture. With special attention to its clients’ vision and the environment, as well as careful collaboration between client and design/construction teams, Weber Thompson’s primary objective is to design exceptional, sustainable projects that help its clients find success. For more information, visit www.weberthompson.com or contact Weber Thompson at (206) 344-5700 or info@weberthompson.com.