We recently chose one of Fabian Oefner’s disintegrating car images for a special client’s new auto gallery (designed by Blue Lantern Studios). The image will be customized to match the bright Mexico Blue of the owner’s personal Audi R8 which will be stored (among other vehicles) in the new space. The alteration of the original color not only makes this image exclusive to the client but it functions as an essential design element to tie the space together. This project goes to show that any room can be enhanced by the addition of artwork. Oefner’s dynamic, detailed and illusionistic image brings personalization and beauty to a space that is designed to be so much more than just a garage.
The Hamilton Hotel is ready to unveil the final pieces of its multi-million dollar renovation downtown at the corner of 14th and K Streets NW. An Italian restaurant specializing in Neapolitan pizza and a glamorous, postage stamp-sized bar serving cocktails and caviar are both scheduled to open tomorrow.
Following a full lobby transformation and guest room refresh, the historic 318-room hotel is replacing its outdated 14K restaurant with an all-day osteria called Via Sophia. A dark, library-themed bar called Society is hidden off the lobby.
The anticipated two-part venture is helmed by an all-star hospitality cast that includes Via Sophia executive chef Colin Clark, who’s amassed an impressive East Coast resume by working under several James Beard Award Winners (Marc Vetri, Jeff Michaud, and Fabio Trabocchi). He was also part of Le Diplomate’s opening team in 2013. Most most recently, Clark was chef de cuisine at Trabocchi’s Georgetown Harbor darling, Fiola Mare.
Via Sophia (1001 14th Stree NW) will open with breakfast, lunch, and dinner. There’s also an weekday happy hour for apertivos and a late-night pizza menu. Weekend brunch will join the mix later this summer.
In Clark’s new post, he hopes to breathe new life into the same block as The Washington Post’s headquarters overlooking tree-lined Franklin Square.
“We are going for upscale — this is 14th and K and we are trying to make it a dining destination,” Clark tells Eater.
Since wood-fired Neapolitan pizza is Via Sophia’s star attraction, the staff went the extra mile to elevate their pie-making skills. Clark and sous chef Cameron Willis trained under master pizzaiola Roberto Caporuscio, owner of New York City’s Keste Pizza & Vino and Don Antonio (named “#1 Pizza in New York” by New York Magazine).
Five seasonal pizzas at Via Sophia include a classic Margherita — with San Marzano tomatoes, buffalo mozzarella, and fresh basil — and Fra Diavlo (salame picante, fresno chiles, red onion, buffalo mozzarella, San Marzano tomatoes).
Even the staff floating around will be dressed to the nines. Ashley Blazer Biden, Joe Biden’s daughter, designed the hotel’s new stylish black-and-white uniforms in collaboration with Livelihood.
Atlanta-based Art Consulting Firm, Amy Parry Projects, helped curate a custom art collection that weaves old and new elements across Via Sophia. Think nostalgic antique metal pizza peels juxtaposed with modern photography and abstract art pieces.
Clark’s most recent cooking stint at seafood-focused Fiola Mare is evident across its underwater section of dishes. A grilled Norwegian salmon features a traditional Spanish romesco sauce, alongside charred broccolini, pine nuts, and black garlic dressing. A minimalist presentation of black bass, accented with baby squash, asparagus tips, morels, and a golden beet border, lets the fish shine.
Southern Italian-inspired dishes include bruschetta built on a house-baked semolina loaf; tagliata di manzo (sliced steak) with charred spring onion, confit cherry tomatoes, balsamic reduction, arugula, and barolo jus; and monkfish ossobuco, with sauce livornese, clams, olives, capers, fennel, and potatoes.
“This is very in line with my background — the whole idea is a balance between rustic and modern,” Clark says. “We knock the rustic element out of the park — it was a decision early on to make bread, pizza, and pasta in house.”
Chicken al mattone (crispy artichokes, guanciale, peppers, maitake mushrooms, chicken jus) is “as old school rustic as it gets” he adds.
Carb-driven entrees include ravioli finochietta, with asparagus tips, fava beans, morels, and fresh parmigiana. Pappardelle comes with rabbit ragu, ramps, pecorino and Castelvetrano olives.
Antipasto orders include caponata-toasted eggplant with San Marzano tomatoes, golden raisins and pine nuts. Meat and cheese boards feature prosciutto di parma aged 24 months.
Wines and spirits hailing from Italy largely make up the drinks section, with some 120 wine bottles available. Local makers from D.C. and Virginia also contribute to the craft beer and spirits selection.
Society, inspired by Prohibition-era secret societies and private clubs from the art deco period, features just 14 seats. Fancy bar snacks include caviar with panna cotta, nuts, and Sicilian olives. Zack Faruki, an alum of Michelin-starred Fiola, is leading a mixology program.
Wines by the glass start at $20, and big spenders can also peruse from a rare collection of reds with a few bottles dancing near the $700 mark.
Society is an ode to renowned French-born architect Jules-Henrí de Sibour, who originally designed the hotel in 1922. The Prohibition-era architect was a member of Yale’s Skull and Bones Society. Framed hand drawings and photos taken from his time at Yale line the walls.
Hours are Tuesday and Wednesday, 5 p.m. to midnight; and Thursday through Saturday until 1 a.m.
Lyla Lila will bring house-made
Midtown this fall
The restaurant from Craig Richards and Billy Streck is set to open in lilli Midtown later this year
By Carly Cooper - May 30, 2019
A rendering of Lyla Lila | Courtesy of Smith Hanes Studio
Last year, Craig Richards left his position as vice president of culinary for Ford Fry Restaurants and executive chef at St. Cecilia and joined forces with restaurateur Billy Streck (Hampton & Hudson, Nina & Rafi, Cypress Street Pint & Plate). The duo soon discovered they had more in common than a love of food: their daughters share a name. So it only made sense to express that connection through the name of their new restaurant, Lyla Lila. (Richards’s daughter is Lyla; Streck’s daughter’s middle name is Lila.)
“We had 30 names on the table, but this makes it a lot more personal to us,” Richards says. “The restaurant is an expression of us.”
Located in the lilli Midtown building at the corner of 3rd and Peachtree streets, the food at Lyla Lila is inspired by the cuisines of southern Italy and Spain. It will include house-made pasta and wood-fired meats and seafood, along with Old World wines and seasonal cocktails.
Pasta options will include smoked squash and ricotta caramelle with spiced pumpkin seeds and sumac; and tomato leaf pappardelle with pork and beef cheek ragu and charred peppers. There will be two risottos on the menu, along with entrees such as a pork porterhouse with eggplant and oysters; and a whole-roasted fishtail with smoked onions and lemon butter, served with an anchovy and arugula salad. Sides include a salt-roasted sweet potato with fermented chili butter, while appetizers will include lamb croquettes with fennel pollen aioli and a wood-grilled lettuce salad with rye croutons, wild oregano, and yogurt dressing.
The beverage program will focus on seasonal cocktails and Old World wines, along with both local and European-style beers in bottles, cans, and a few drafts.
“This food lends itself really well to sparkling wines, so we’ll have an expanded sparking wine program,” Richards says. “We want the beverage side and the kitchen to be a reflection of each other.”
When Lyla Lila opens in early fall, it will serve dinner seven days a week. Weekend brunch will follow, along with weekday lunch. Smith Hanes Studio is designing the 4,000-square-foot space.
“In developing the concept, we pulled out some old vinyl—Miles Davis, Duran Duran, old Madonna—and got inspiration that way,” Streck says. “You might see some vinyl playing on a turntable. We’re definitely encouraging an after-dinner crowd.”
Expect a wooden floor with tiles that merge into the horseshoe bar area. There’s an area with cafe tables and banquettes for cocktails, a dining room, and a 25-seat private room. The Peachtree Street-facing patio is designed for people-watching, while a second patio in the cocktail area features a fireplace as a throwback to Cypress Street’s sizable firepit.
“We want the patio to be a beacon if you’re coming from either side of town,” Richards says.
And if all goes according to plan, Richards says, Lyla Lila will have the energy and vibrancy of his daughter, who is “extremely excited” about having a restaurant named after her.
Thrillist Travel just put out a list of the “Best New Things to do in America in 2019.” On the list are museums, distilleries, restaurants and hotels. Ironically, the item on the list we were the most excited about was a theme park:
SoundWaves at Gaylord Opryland.
Towards the end of 2018 we had the pleasure of working with Atlanta-based BLUR Workshop on custom wall-coverings for the party rooms for this massive fun-spot. Here’s a peak at one of them at the time of installation.
More about the Park from Thrillist here:
Expected Opening: May 2019 (Indoor facilities are open now)
As hot as Nashville is as a vacation destination, it’s a seven-hour drive to the closest beach. If you’re looking for aquatic entertainment, winters are too cold and summers are too oppressively humid to comfortably to hang out poolside. That's all changing with the opening of SoundWaves at the Gaylord Opryland Resort, a property so sprawling you could probably spot it from space. The indoor section is already in operation, but when SoundWaves fully opens this summer, it'll have more than 200,000 square feet of water-based fun. Think water slides and tube flumes lined with LED lights, a 315,000-gallon wave pool, plus a gigantic movie screen and speakers throughout the space. It's not all shrieking kids, either -- there will be designated adults-only areas like bars, lounges, private cabanas, and party rooms perfect for bachelorette parties.
AP Projects had the pleasure of working with experienced Art Consultant Catharine Auger this year.
Please enjoy this latest Inspiration Board, put together exclusively by Catharine.
Reflecting on the journey with this still-relevant 2016 post. Happy International Women's Day, everyone!
It is with great pride that I announce that Amy Parry Projects is now Certified as a Women Owned Business by the Women’s Business Enterprise National Council (WBENC).
The news last week brought literal tears to my eyes. I didn’t realize how much being certified meant to me until I got the official notification from WBENC that I had been validated. I felt like Sally Field receiving her 1984 Oscar - “You like me! You LIKE me!” But more so, the memories of all the crazy moments that added up to this point in my business flashed before my eyes: furiously quoting a job as I was in labor at the hospital…bringing six-week-old baby James to Hirsch Bedner & Associates to work a project deadline...schlepping him to the shipper to deliver a custom work of art for a hotel…vacations spent pushing back beach time until I had wrapped up an important email…It’s been a hectic few years. And rewarding. And fun!
I have the pleasure of working with my friends, who are amazing women with their own families and dynamic lives. We work together as a team. We support each other, respect each other and dream for each other. We work hard and into the night when things need to get done. And we feel good about our aesthetic choices and the fair way we make decisions to complete our tasks at hand.
I am so proud to be a professional woman; a mother, wife and friend. I do the job because it’s my passion but also because it supports not only my family, but artists I care about and all these other women that are working with me in the same busy, multi-tasking way. We are a powerful bunch and it is clear that women-owned businesses are creating a new normal in American society. I am thrilled to be part of this empowered generation of ladies who are taking care of business and making things happen from our brains and our souls.
Thanks to WBENC for the approval of our application and for the future opportunities we will discover because of it.
ILLUSTRATION: COURTESY OF PHASE:3 MARKETING AND COMMUNICATIONS
Hotel Clermont is due to reopen next year.
"Hotel Clermont welcomes guests in March after an extensive renovation that merges the building’s classic 1920s features with punk-rock style. In addition to a restaurant and a rooftop bar, the property’s infamous Clermont Lounge remains and, though it got a freshen-up too, retains its gritty glory—and its black-duct-taped bar."
(Garden & Gun Magazine, November 15, 2017)