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Bēhance

  • e+o food & drink was the brainchild of three investors who had all worked together on other projects in and around Chicago.  The chef, Rodelio Aglibo is known as the Food Buddah and grew to fame through his involvement in restaurants such as Koi in LA, BLT Steak in New York City, and Sunda in Chicago (to name a few).
     
    The restaurant team envisioned a space that embodied "earth and ocean" and appealed for suburban patrons while still having an urban edge to the design.
     
    The result was a play in contrasts in both color and texture.  Elements were chosen to subtly allude to earth and ocean without being overly obvious (given the owners rarely explain what the e and o stand for in the restaurant name).  The space changes dramatically thanks to thoughtfully curated and designed lighting - from day to night; working for business lunches, family gatherings and romantic dinner dates.  
  • Bar - looking through to kitchen
    A black antique mirror backdrop and white glass bar top is surrounded by glazed brick walls and sits on top of polished concrete flooring.  Custom designed community tables have metal infills to fill the gap in teh wood grain.
    (photo credit: Tony Soluri)
  • Entrance/ Host Stand
    The client found and purchased a wine cabinet during a shopping excursion. It was reclad w/the charred hemlock used in the entry vestubule, and raised on a larger storage base in order to align w/the adjacent screen. The result was an economical solution for wine storage, that looked deliberate and purposeful.
    (photo credit: myself)
  • Bar toward Dining & Kitchen
    At the end of the bar and adjoing the kitchen, is a raw bar where sushi and other fresh seafood offerings are created and prepared. A folded stone counter attaches to this raw bar to act as a personalized chef's table.  On weekends, the stone counter serves as buffet space for a not to be missed bloody mary bar.
    (photo credit: myself)
  • We selected a light fixture for the bar that gave the feeling of floating bubbles - rather than add a water feature to respond to the 'ocean' aspect of the restaurant name.
    (photo credit: myself)
  • (photo credit: myself)
  • (photo credit: myself)
  • A charred hemlock wood entry vestibule, and custom designed branch fixture (over the bar) add the rustic warmth or 'earth' element.
    (photo credit: Tony Soluri)
  • (photo credit: Tony Soluri)
  • Custom designed metal screens and specified basket lights add a sense of space within the large dining area while adding a familiar nod to the restaurants eclectic menu of asian and pacific island dishes. The custom designed and locally built banquettes sit atop a base that alludes to fishing villages in thailand where houses are perched atop a lacework of wooden stilts within the surrounding waters.
    (photo credit: Tony Soluri)
  • (photo credit: myself)
  • (photo credit: Craine's Chicago)