Santa Barbara, Calif.,
31
January
2017

Angel Oak at Bacara Wins restaurant development + design Magazine rd+d Award

Santa Barbara, Calif. – Angel Oak at Bacara Resort & Spa receives one of the top national honors for restaurant development + design magazine’s inaugural rd+d awards. Only five restaurants across six categories were selected, each representing the best of the best in both restaurant development and design.

Taking home the Form + Function Innovation Award, Angel Oak was chosen for its innovative use of space and creation of more intimate zones within a larger footprint. The judges also praised the restaurant for “its striking modern approach” to a seafood and steakhouse concept.

Other design highlights of Angel Oak include an exterior mosaic wall mural that reflects the “angelic” face of a young woman, a host podium made from a hand-carved slab of black marble, a linear bar featuring a top made from stunning “Amazonite” stone, a dramatic decorative chandelier made from hand-blown glass globes and a dimensional black brick feature wall.

“Our goal was to create an upscale and sophisticated modern steak and seafood dining experience, without the stuffy exclusivity of a traditional ‘fine dining,’ ‘hotel’ restaurant,” said Nate Tanner, vice president of food & beverage, Pacific Hospitality Group (PHG) – Angel Oak’s parent company. “We wanted to build a beautiful and functional space that would stand the test of time; we are honored these efforts have been recognized by such an esteemed group.”

The judges for the inaugural rd+d awards were Jen Conley, project designer, The Gettys Group; Marc Jacobs, executive vice president and partner, Lettuce Entertain You Enterprises; Jay Miranda, Principal Design Studio, Chipman Design Architecture; Jonathan Nikiel, project manager, Equipment Dynamics Inc.; Sonny Sultani, CEO, Sonny+Ash.

“Our readers are some of the most innovative and creative professionals working today,” said Rebecca Kilbreath, editor-in-chief, restaurant development + design. “Since our magazine exists as a peer-driven resource to share information and spark conversation, the rd+d awards gave us

a new opportunity to recognize great projects and teams and share that work with their peers.”

Bacara’s expert design team included:

• Lead: Nate Tanner, Vice President Food & Beverage, Pacific Hospitality Group

• Designer: Sam Hatch, Mark Tasse, Kimberly Jensen and Ngoc Tran, Hatch Design Group

• Architect: Alex Arie from Robinson Hill Architecture, Inc.

• Contractor: Scott Douglas, Tynan Group

• Kitchen: Mike Daly, Ikonik Supply Co.

For a list of the other categories and corresponding award recipients, please visit rddmag.com/jan2017. 

About Angel Oak at Bacara

Angel Oak is a modern steak and seafood restaurant housed at the acclaimed Bacara Resort &

Spa in Santa Barbara, California and is part of Pacific Hospitality Group. Angel Oak showcases the culinary knowledge and classical training of Parisian Executive Chef Vincent Lesage and feature classic steakhouse dishes with a uniquely Santa Barbara interpretation as part of a diverse menu of locally-sourced fare – including Santa Barbara's famously fresh uni and the restaurant's certified Kobe and dry-aged beef program. Accompanying the cuisine is an ambiance of pure scenic beauty designed by Hatch Design Group, with ceiling-to-floor windows boasting expansive panoramic views of the Pacific Ocean from every table and a striking 25-seat bar topped with a vibrant blue Amazonite quartz that mirrors the dazzle and grandeur of the ocean. Angel Oak offers a premier cocktail program and an exclusive wine cellar to house the restaurant's formidable, hand-curated collection. In addition, seating on the outdoor patio will be provided, showcasing some of the most captivating views of the arcing sunset over the ocean.

About restaurant development + design

rd+d’s mission is to create relevant, original content presented it in an attractive, professional

package, so readers want to pick it up, share it and see themselves in it. Our mix of subscribers are interested in scoping out new designs, profiles of new restaurant projects, coverage of new restaurant prototypes, cutting-edge interiors that don’t impede functions, renovation challenges and trends. Now in its fourth year, restaurant development + design has grown from a quarterly supplement of Foodservice Equipment & Supplies magazine to its own bimonthly publication with digital content including websites, eNewsletters, webcasts, mobile and tablet apps and social media. In 2016 rd+d sought to increase the engagement by launching two new events: Tour the Design Trends and the FEDThought Leadership Summit. For more information, visit www.rddmag.com.

Press Contacts
photo:Kristal McKanders
Kristal McKanders
Meritage Collection
949.271.2729
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