Currently Inspired By...

It’s already August?!

With the revived goal of bringing you a new Inspiration Board every other month, you will really see what we are actively sourcing for our hospitality projects.

This summer we have been seeking out textile work, different types of collage and work that in general, shows a level of traditional craftsmanship. In the digital era we are living and working in, it’s cool to appreciate art that shows the artists’ hand - bonus when it incorporates or re-purposes something from nature or maybe the “good old days.”

And a good painting is always in style, right?!



Lyla Lila Announcement - Art Consulting by AP Projects

Lyla Lila will bring house-made
pasta to
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

LYLA-LILA-SMITH-HANES.jpg

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.

The Wonderful Work of Eileen Braun

A couple of weeks ago we had an amazing studio visit with mixed media sculptor Eileen Braun and were fascinated by her transition in materials - from ceramics to rattan - in the creation of her extraordinary, otherworldly vessels.

Eileen Braun , Smoke , 2017, rattan reed, wax, pigment and string

Eileen Braun, Smoke, 2017, rattan reed, wax, pigment and string



We are sharing here, her description of the work and a glimpse at what she has been working on.


"In 2016, I put my clay work on hold and sought a new media less demanding of material constraints. After a lot of experimentation, I found it in encaustic wax and rattan weed. As I make the work, the forms grow increasingly more complex. Their sizes range from 3 - 7 feet high and the deep shadows (not easily shown in images), provide a completely different personal experience. The work is deceivingly light, weighing in at a mere 2- 6 pounds.

My art mirrors natural forms with a biomorphic edge. Often the exact life cycle stage one is viewing is too complex to pin down.  Is it focused on seed, mature growth, or the desiccation of this system? I leave that up to the viewer.

Movement, texture and complexity of form are integral to the work as well.  My hope is that the viewer will be drawn in by the shape. While approaching, they will be intrigued by the ever-changing views because one can see both through and around the form simultaneously. The texture, shadow and line created by the materials add to the multidimensional cornucopia of delights.

Process: The sculptures are constructed from rattan reed, encaustic wax, cotton string, and glue. In some instances I have added dress-makers pattern tissue - influenced by my research of Japanese Akari lamps.  The rattan reed is left natural or occasionally pre-stained; soaked, manipulated and secured at all junctions with cotton string.  Additional elements to the sculpture are constructed or texturized with encaustic wax. The exoskeletons in many instances have been en-robed in wax, giving them the appearance of metalwork."


Enjoy the work and imagine the possibilities - tabletop installations, wall-hangings, ceiling installations...

Just exquisite!