Abig believer in "invisible" restaurant design that seamlessly serves up the feel and spirit of a place, Tony Chi has created hotel restaurant that is perhaps his clearest expression yet. Called "glass," the restaurant is a jewel in the crown of Hilton International's sweeping renovation of its 1970's-built hotel in Sydney. "A glass box that floats above the sights and sounds" of both Sydney and the hotel's lobby, Chi says, the 6,458-sq. ft. (660-sq.m), 234-seat glass is "a true reflection of Sydney-literally and figuratively." Outside, clear views to Sydney's down-town architecture are sparklingly visible. Inside, drama is provided by showcasing the preparation of the food itself. As the only restaurant in the hotel, glass functions 24/7, serving as everything from an all-day coffee shop to a fine-dining evening destination. Facilitating this, glass's design combines an open kitchen, grill, raw bar, wine bar and patisserie in a single space. Structural elements for the space are unobtrusive, leaving food-its preparation and display-for the spotlight. Wine cabinets, for example, are transparent. Giant frame sliding doors that define the kitchen zone are fitted with metal mesh that screens without brutishly blocking views, and display elements (armoires and service cabinets) are glass and metal.
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