Kitchens that Cook Great and Look Great

In New England, TriMark United East is known for helping some of the best restaurants achieve stunning results. At with the original Olives in Boston, the company helped chef Todd English set his Vulcan ranges and induction cooktops into his world-famous kitchen in their move to larger quarters. At Boston's famed and now closed Biba, United East helped Lydia Shire design and recreate "one of the most efficient" kitchens cramped into a small space. In her follow up projects, the revival of the Boston's landmark Locke Ober and Excelsior, her newest culinary creation, TriMark United East has played a pivotal role.

In West Newton, Massachusetts, Al Nunes, TriMark United East Contract Sales Engineer worked with Michael Leviton to craft Lumiere's artful and focused kitchen. With four people working in a four-sided kitchen, each station was designed to keep the workflow smooth and efficient. The restaurant has garnered numerous awards in 1999, including Bon Apetit's Best New Restaurant along with Best New Chef.

Front of the House Influence

One of the reasons that TriMark United East continues to grow is that its demand in the front of the house design are almost as great as it is in the kitchen. Whether a restaurant is new, growing, or renovating, the United East team creates atmosphere and ambiance to complement a wide range of cuisines.

Referring to the role the interplay of kitchen and interior design play in the perspective of the dining public "People are going out not only to eat, but to be entertained by their surroundings," says Ed Gerhardt, head of the design group.

Now with four full-time interior designers, TriMark United East has created extraordinarily appealing environments for restaurants including Café Nuovo, Chelos, Atlantic Beach Club, Restaurant Prov, Hi Hat Lounge, and the list goes on. N. The reason for the success of TriMark United East's design department is that it provides the foodservice operator with the entire package of drawings including elevations, element boards and recommenced furnishings as an affordable option to traditonal restaurant design fees, typically costing many thousands more.

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