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Vintage Pendant Lighting at Tom Douglas’ New Restaurant

The most recent project from Tom Douglas Restaurants is here – The Carlile Room – at the corner of 9th and Pine Avenue, in Seattle.

the-carlile-room-from-american-chef-tom-douglas-with-delightfull-lighting-pieces-10 Vintage Pendant Lighting at Tom Douglas' New Restaurant

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The owner, Tom Douglas has long been a theatre—and, as it turns out, show tunes—enthusiast, and his new 4000-square-foot restaurant immediately across from the Paramount (where his company has been the concessioner for the last decade) is named for one of his favorite performers, rock/folk/country singer Brandi Carlile.

See the original article, here.
See also: INTERIOR DESIGN TIPS: CHOOSE MID CENTURY MODERN LIGHTING

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As for the interior design project of The Carlile, Douglas followed through on the 1968-inspired design style as he promised. A larger-than-life cutout of Bob Dylan sets the tone in the southeast corner of 120-seat restaurant. The bar menu includes different sections for the likes of Joan Baez and June Cleaver.

the-carlile-room-from-american-chef-tom-douglas-with-delightfull-lighting-pieces-2 Vintage Pendant Lighting at Tom Douglas' New Restaurant

The restaurant, then, is an homage to a turning point in America “when the shit hit the fan,” as chef Douglas puts it, as well as a throwback to his personal history in Seattle, he says, reminiscent of the brass and fern bars where he first worked in this city.

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The lighting of the restaurant counts with some of DelightFULL‘s pendant lighting options. The portuguese design brand is proud to have at The Carlile pieces like the Norah Suspension Lamp at the entrance of the restaurant. And some Neil Suspension Lamp also on the inside of the main room.

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The choice of this pendant lighting pieces from the brand seems natural as DelightFULL has always claimed to be musical inclined and to have a deep music background.

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In terms of food, The Carlile also goes in a fresh and personal direction, as it is veggie centric. “Plants” is the longest section on Chef Dezi Bonow‘s dinner menu; other sections are for Openers and Carne Diem. “We want to change the way we think about vegetables,” he says. “They can be the center of the plate.”

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The Carlile’s new team includes Amy Richardson as general manager, formerly in marketing at Brave Horse, Cuoco, and other TDR restaurants. The Carlile Restaurant is opened from 11 a.m. to 1 a.m. daily, and food can be served until midnight.

You need to visit!

Source: seattle.eater.com
See also: INTERIOR DESIGN TIPS: CHOOSE MID CENTURY MODERN LIGHTING