Our restaurant concept of craft brew and smokehouse style barbecue is a first for Madrid, Spain. The idea is to feature smokehouse style barbecue alongside a wide selection of craft beers. This will be the third restaurant opened by the group, the other two can be seen in these links (http://www.tripadvisor.com/Restaurant_Review-g187514-d1884794-Reviews-Mad_Cafe-Madrid.html and http://www.tripadvisor.com/Restaurant_Review-g187514-d4564351-Reviews-Mad_Grill-Madrid.html). Our overall philosophy is to provide quality and fresh flavors at a fair price while conveying our friendly and relaxed approach. Unlike our other two restaurants, this one will be based on a type of cuisine that does not exist in other Madrid restaurants which are smoked meats (based on traditional techniques of preparation of American smokehouse) and many beers on tap. The premises are in a new building and have never been a restaurant, allowing us much more versatility when designing the premises.
The restaurant consists of two areas, an interior (shaped like an L) and an exterior (long rectangle) that is a private terrace on the side with similar dimensions to the interior. We want the outdoor sunlight to contrast with furniture and decoration darker aged wood and rusted steel (both wood and steel) and play with a third contrasting element (up to the designer). We are not looking for anything fancy or delicate, or white, or Nordic style. We want it to be rustic and artisanal that reflects a hand made craftsmanship of our food. The food revolves around the smoke, fire and meat (all artisanal). We want to reflect all of these elements in the image, either by using elements such as decorative elements, light type, color or furniture.
The exterior should have terrace of about 20 tables, reflecting the interior’s image.
The two (interior and exterior) areas should be operational during all the time frames: breakfast, lunch, dinner and after-meal drinks. The decor and atmosphere can be adapted to all time frames and offer user-friendly solutions during each meal time and environment it is provided.
The identity will be aligned with a careful and powerful image that should fill the space but not make it feel crowded. The idea of the logo is a rubber stamp type image, illustrated and whose main element is a meat bone.
Another idea that we would like to be developed is the bar/counter space, which will be a focal point for the customers. Attached is a photo of what we are thinking. Our bar would be long and would be on the wall on the left as you enter as part of a bar space (i.e. the small part of the L shaped interior) and want them to have a certain prominence within the space. It will have some 20 beers on tap and we would like to differentiate it with 2 parts, would would be the beverages and the other would be the food. for the part of the food we would have a weight as found in a butcher shop and a display of the meat and sides. The idea is that the customer can come to the counter and can order the piece of meat and then cut on a wooden butchers block and weighed. . The idea is to leave it a little bit exposed and show the smoked meats (a bit hipster).
We will get rid of the false ceiling which will provide a height of about 4 meters and get rid of the wall to allow for an open L shape concept (please see the first plan that illustrates certain pillars that probably need to be maintained (i.e. structurally needed)).
We wish there to be one major decorative element for the restaurant.
