At the Hilton Hotel in Montréal’s Chinatown district, the Tiramisu restaurant’s soft corduroy, elegant terrazzo, warm wood, refined marble and gleaming chrome finishes proclaim its uniquely exuberant character while recreating the atmosphere of a 1960s-style Italian restaurant. The design’s eclecticism carries through to the menu, which reinterprets typical Italian cuisine like pasta, pizza and, of course, tiramisu by combining them with Japanese flavors: look out for soy-based panna cotta and Sicilian-style sushi rice balls.
Located on the ground floor of the hotel, the restaurant’s 360+ sq. m floorspace overlooks Boulevard Saint Laurent through a long glass wall that, when fully opened, directly connects the interior space with the lively neighborhood. At the same time, it ensures excellent natural lighting amplified by the room’s mirrored decor. The design for Tiramisu, by Canadian studio Ménard Dworkind Architecture & Design (MRDK), took the pandemic into account by providing dedicated space for take-away service and counters with seating for a quick coffee or meal.
After walking in from the street or hotel lobby, patrons find Caffè Misu immediately to their left and the pizza-baking counter immediately to their right. Further in, they come to the restaurant area and bar, flanked on three sides by 20 or so high stools. A few steps higher than the rest of the room, the bar’s darker color palette and soft lighting set it apart from the rest of the venue, creating an intimate environment with a warm lounge atmosphere; the bar’s asymmetrical, diagonal-shaped counter lends the layout an unusual and dynamic perspective, enhanced by an upside-down, hanging, ceiling-mounted pyramid of acoustic panels and four lighting fixtures designed as parallelepipeds covered in walnut wood.
Custom-designed lamps such as a stacked metal disk hanging lamp, retro-styled furniture, vibrant finishes and a great many plants create an eclectic style that expresses the design’s unusual hallmark combinations of color and materials.
Founded a few years ago following a merger between Atelier Mainor and David Dworkind Architecture, the core of Montreal-based MRDK’s design philosophy is an attentiveness to detail within a cohesive approach in which every individual element contributes to an overarching visitor experience narrative. While faithfully and unconventionally channeling the spirit of the Tiramisu restaurant, the studio’s design fully expresses its experimental and bespoke approach.
Location: Montréal, Québec, Canada
Client: Lucky Belly Group
Gross Floor Area: 1,190 m2
Interior Design: Ménard Dworkind Architecture & Design (MRDK)
Main Contractor: Groupe DACA
Photography by David Dworkind, courtesy of Ménard Dworkind Architecture & Design (MRDK)
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