COLLABORATIVE DESIGN PARTNERSHIPS TAKING OUR CONCEPTS TO THREE GLORIOUS DIMENSIONS We can deliver our concepts not just with words, but with great designs.

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

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  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’OEUVRERIEInternational 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 & DRINKIn collaboration with Francois Dellagret, Harper & George

“Temporary” bar-restaurant in World Trade Center construction site using construction materials. Lasted 18 years.

CITY2, BrusselsJean-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 AmericaIn collaboration with Perkins EastmanDemand 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 CENTERIn collaboration with Hugh HardyReconceptualizing 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 RoomIllusion of height in standard office floor. Room divides into two or four spaces.

RAINBOW ROOMService of baked Alaska, lobster Thermidor, quail eggs and caviar, halibut in a golden balloon,

FOOD COURT, Sheraton, Chandigarh, IndiaIn collaboration with SRSS SingaporeTotal 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 YorkIn 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 LOUNGEIn collaboration with Mark Hampton

MEMBERS DINING ROOMIn 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 complexIn 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 HillsIn 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 New Canaan, Ct.

Master Plan for Food Services

SEARS TOWER (right), Chicago 101 California St. (left), San Francisco In collaboration with John Buck Co. Francisco In collaboration with Philip Johnson Food services demand analyses and performance 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.

 912 President Street Brooklyn NY 11215 + 718 622 0200 [email protected] www.baumwhiteman.com