COLLABORATIVE DESIGN PARTNERSHIPS
TAKING OUR CONCEPTS TO THREE GLORIOUS DIMENSIONS
We can deliver our concepts not just with words, but with great designs.
For decades we’ve collaborated with the world’s best architects and designers.
We know how food moves people – by “moves,” we mean both physically and psychologically.
We’re masters at translating our concepts and ideas into three glorious dimensions …
stimulating the public’s appetite and generating lots of revenue.
We make visits to your restaurants uniquely memorable experiences.
We’ll work with your favorite designers … or ours.
HERE ARE SOME OF OUR PROJECTS AND DESIGN PARTNERS.
WINDOWS ON THE WORLD
World Trade Center, New York
designed 1976 in collaboration with Warren Platner,
rebuilt in 1996 in collaboration with Hugh Hardy,
destroyed 2001
•
WINDOWS ON THE WORLD, THE RESTAURANT
in collaboration with Warren Platner
Opened during a drastic economic downturn, Windows on the World quickly became
the most famous restaurant on the planet, and the highest grossing.
It consisted of The Restaurant, above, The Hors d’Oeuvrerie serving global tapas, the City Lights Bar, three-star Cellar in the Sky, and
multiple banquet spaces.
THE HORS D’OEUVRERIE
International Chefs Table and display kitchen. Global tapas menu, weekly changes, ethnically authentic.
CELLAR IN THE SKY, 1976
in collaboration with Warren Platner
Romantic wine cellar dining room, multi-course prix-fixe wine pairing concept, weekly menu changes, music.
Fabulous private party venue.
CELLAR IN THE SKY, 1996
in collaboration with Hugh Hardy
TABLETOP AND GRAPHICS, WINDOWS ON THE WORLD
in collaboration with Milton Glaser
GREATEST BAR ON EARTH, Windows on the World
in collaboration with Hugh Hardy
Three bars + sushi bar, oyster bar. Multi-level. Live music.
Private Sky Box. Global small plates – bristling shrimp for sharing, right.
EAT & DRINK
In collaboration with Francois Dellagret, Harper & George
“Temporary” bar-restaurant in World Trade Center construction site using construction materials. Lasted 18 years.
CITY2, Brussels
Jean-Louis Solal, developer
First food court in Europe. City2 connects two downtown department stores, creating a major urban mall.
THE AMERICAN RESTAURANT, Kansas City
In collaboration with Warren Platner
Grand luxe restaurant anchoring Crown Center. Bar, dining room, private dining room, semi-private spaces.
HOLIDAY INN, North America
n collaboration with Perkins Eastman
emand analysis , revenue projection, and conceptual program converting hotel chains’ lobbies into social places
THE WORLD BANK, Washington
In collaboration with Kohn Pedersen Fox
Demand analysis and food services system for workers from around the world
THE RAINBOW ROOM,
ROCKEFELLER CENTER
In collaboration with Hugh Hardy
Reconceptualizing and rebuilding and operating
a 40,000 sq.ft. classic destination restaurant
complex that had fallen out of favor.
Restaurant, cabaret, bar-lounge,
private meeting rooms, ball room.
RAINBOW ROOM
Revolving dance floor, two orchestras,
upgraded art deco design, flamboyant
food in style of New York supper clubs.
Ultra-luxurious wedding venue.
GRAND BALLROOM, Rainbow Room
Illusion of height in standard office floor. Room divides into two or four spaces.
RAINBOW ROOM
Service of baked Alaska, lobster Thermidor,
quail eggs and caviar, halibut in a golden balloon,
FOOD COURT, Sheraton, Chandigarh, India
In collaboration with SRSS Singapore
Total master plan for food services: Luxury Indian restaurant, casual trattoria, lobby bar,
nightclub, inside-outside rooftop bar, and food court.
In food court: Pizza-Rotisserie; Indian Street Food; Salads-Charcuterie; desserts; sushi; pan-Asian.
OWEN BRENNAN’S LOUISIANA KITCHEN
in collaboration with Morris Nathanson
Offshoot of famed New Orleans landmark restaurant
BROOKLYN BOTANIC GARDEN
In collaboration with Cooper-Robertson Architects
Demand analysis and long term master plan for dining and catering
AURORA, New York
In collaboration with Milton Glaser and Philip George
Our own luxury restaurant. Three stars, New York Times
PRUDENTIAL CENTER, Boston
In collaboration with HOK and The Stubbins Group
Demand analysis and Master Plan for Dining and Public Spaces
3 million sq.ft. of shopping, hotel, office, and residential towers
ANDERSEN’S, Hiroshima
In collaboration with Harper & George,
and Richard Bloch
First food court in Japan!
Entire building devoted to food.
First two floors contain retail food market
and upscale multi-station food court.
EQUINOX, Singapore
In collaboration with Hugh Hardy
65,000 sq.ft. dining-entertainment-banquet complex for the Raffles Hotel Group . Grand viewing restaurant (above); Jaan, with trendy
French-Cambodian cuisine; New Asia Bar & Grill for entertainment and small plates; CitySpace, an “adult” bar;
ballroom; numerous private dining spaces.
NEW ASIA BAR & GRILL,
day and night, Equinox Complex, Singapore
CitySpace,
Equinox Complex, Singapore
Piano Bar-Luxury Lounge-Caviar service
LAKESIDE CENTER
Prospect Park Brooklyn
In collaboration with Tod Williams+Billie Tsien
Year-round indoor-outdoor ice and roller skating rinks.
Demand analysis, food and beverage planning:
dining, parties, catering.
Selection of operator.
METROPOLITAN MUSEUM OF ART, New York
MEMBERS LOUNGE
In collaboration with Mark Hampton
MEMBERS DINING ROOM
In collaboration with Philip George
JOHN PAUL GETTY MUSEUM
Brentwood, California
In collaboration with Richard Meier
Architects
Demand analysis and
Master Plan for Food Services
NATIONAL GALLERY OF ART,
Washington DC
in collaboration with I. M. Pei & Partners
Demand analysis and Master Plan for Food Services
ACES,
US Tennis Center fine dining, New York
In collaboration with Philip George and Richard Bloch
This complex also contained an upscale food court-buffet and a masculine bar and grill.
SEA ROCK, Taj Hotels, Mumbai
two-hotel, convention center,
residential complex
residential complex
In collaboration with WATG
Demand analysis and Master Plan for Dining Services,
Public Spaces and Retail, containing 20+ F&B venues
INAGIKU, Waldorf-Astoria, New York
In collaboration with Adam Tihany
Upscale Japanese restaurant and tempura bar, with assemblage of tatami rooms
World’s First Food Court and Market!
THE BIG KITCHEN,
World Trade Center, New York
In collaboration with Milton Glaser and Harper & George
Giant letters are façade and sign. Public attraction for rendezvous, lounging or play – children with mimes, above.
The Big Kitchen
Gourmet deli with upscale takehome and takeaway food; retail bakery serving quiches,
pies and flatbreads; artisan ice cream soda fountain; raw bar/fish & chips station; health food retail/restaurant with frozen yogurt;
coffee-tea retail and takeaway shop. Catering. 350 seats
CITICORP CENTER (left)
In collaboration with Chermeyeff & Geismar
Master Plan for retail, public space and food
LIPSTICK BUILDING (right)
In collaboration with Philip Johnson
and David Rockwell
Master plan for food services.
CAFÉ GRECO
New York’s First
Pan-Mediterranean Restaurant
DEAN & DELUCA gourmet shops
market analysis, global remerchandising concepts and programs
CRYSTAL PAVILION,
Kansas City
In collaboration with Philip George
Destination casual-dining greenhouse addition to Crown Center mixed-use development,
part of overall master plan for food services.
RESTAURANT BEVERLY-WILSHIRE HOTEL, Beverly Hills
In collaboration with Glenn Teixeira
Master rehabilitation plan for Regent Hotels
HOTEL ARTS BARCELONA
in collaboration with
Total Concept and Adam Tihany
Entire food and beverage program:
Lobby bar; tapas bar;
boutique restaurant; all-day dining;
banqueting; poolside grill and bar
HOTEL ARTS BARCELONA
Goyesquas tapas bar, right,
private dining room, above
OBERHAUSEN AQUARIUM,
Germany
In collaboration with Cambridge 7 Associates
Master Plan for Food Services
MARITIME AQUARIUM,
New Canaan, Ct.
Master Plan for Food Services
New
SEARS TOWER
(right), Chicago
In collaboration with John Buck Co. Francisco
Food services demand analyses and performance
101 California St.
(left), San Francisco
In collaboration with Philip Johnson
Master Plan for Restaurant Services.
HERE’S A BONUS: WE KNOW HOW TO OPERATE!
SO YOU PROFIT FROM OUR ENTREPRENEURIAL EXPERIENCE
We created and operated the 80,000 sq.ft. Windows on the World.
We created and operated the three-star Restaurant Aurora.
We created and operated The Big Kitchen,
the world first food court/marketplace.
We created and operated the 40,000 sq. ft. three-star
Rainbow Room complex atop Rockefeller Center.
We created and operated the three-star, 225 seat
Market Bar & Dining Rooms.
We created and operated the ultra-luxury Continental Club.
+ 718 622 0200
912 President Street Brooklyn NY 11215
mw@baumwhiteman.com
www.baumwhiteman.com