Case Study

Buffalo & Rye

Working closely with the Interior Designer, the vision of the project was to create an authentic laid back diner with a very stripped back, urban feel.

The Client

Buffalo and Rye, based on Bennett’s Hill in Birmingham is the very latest venture from Midlands bar and restaurant operator Bitters ‘n Twisted Venues.

This ‘Americana bar and diner’ is located right next door next to Bodega bar and restaurant which is also owned by Bitters ‘n Twisted venues. Specialising in rye whiskeys, smoked pit meats, burgers, hot dogs and all day brunch, with a modern menu of classic and unconventional cocktails, Buffalo & Rye is a contemporary venue that is aimed at bringing the taste and atmosphere of Americana to Birmingham.

The Project

Having worked with the client before and having an excellent relationship with the Interior Designer that the client works with, we were chosen by Bitters ‘n Twisted to do the full fit-out of the bar and diner including the kitchen.

Working closely with the Interior Designer, the vision of the project was to create an authentic laid back diner with a very stripped back, urban feel. To create atmosphere, the restaurant needed to be low-lit in order to produce that intimate speak easy vibe which is so reminiscent of 1920s America.

The Challenge

With an opening date of the 16th November 2015 we allocated approximately six weeks to the project and started works on the 28th September. The fit-out of the bar and diner went like a dream and the real challenges we faced were all in the extraction and venting for the kitchen. The venue is based on the bottom floor of a seven storey building and, in scenarios like this, there are always significant challenges to overcome with achieving the appropriate ventilation and extraction that the venue needs.

The Solution

To achieve the necessary extraction and ventilation for the kitchen we knew that it had to go above roof level and when a building is seven storeys high, that is no mean feat! In order to face this challenge head on we had to design a bespoke extraction and ducting system that was fit for purpose. In addition, because of the complexity of this task and also its importance, the design had to be passed by the environmental health department before implementation. After liaising closely with environmental health, the design was cleared and we were ready to roll. The entire project was finished on the 11th November, which was comfortably in time for the restaurant launch on the 16th November.

The Benefit

The client has now got another bar and diner to add to their repertoire and the fit-out perfectly represents the vibe and ambiance that they were looking for. They also have a highly efficient and cost effective extraction and ventilation system in the venue which ensures complete compliance.