You may not have heard of Edit, but the two-person design firm has put its stamp on some of D.C.’s coolest and best-looking bars, including American Ice Company, the Gibson, Blackbyrd Warehouse, Boundary Stone and Rogue 24.
Brian Miller and Lauren Winter, who met while students at the Savannah College of Art and Design, will be our guests on tomorrow’s Got Plans? discussion, taking your questions about the bar scene, bar design and anything else you want to ask, beginning at 1 p.m.
As a preview, we asked the duo to tell us about some of their favorite work and upcoming projects, including Daikaya, the Japanese izakaya joint that’s under construction in Chinatown, and Chez Billy, the forthcoming Petworth restaurant and bar owned by Eric Hilton. (Edit has become a sort of unofficial house designer for Hilton’s group; they’ve worked on six of his current spots, with another three underway.)
Check out their comments and photos after the jump.Chez Billy (3815 Georgia Ave. NW)
We had some extra space in this upcoming Petworth restaurant/bar, and hopefully removing half of the second floor will create the kind of grand social space this neighborhood deserves.
How often does a restaurant get built from the ground up in D.C.? Given this extraordinary chance, we’re looking to Tokyo for inspiration and letting the building itself serve as a lantern on 6th Street. (Editor’s note: This is a rendering of the building, which won’t be ready to open until later this year.)
If you only have space for one big design element, make it count: it took a while but we collected over 800 wine bottles to filter light and add visual depth to this narrow three story building.
When the right concept meets the right space everything else falls into place, and in this case the finished product almost exactly matches what we brainstormed and sketched with RJ Cooper on a single piece of paper in our very first project meeting.
Bar tops go through hell, and by using an embossed leather surface at the Gibson we took a huge risk. But it paid off, and three years later it’s still holding up beautifully.