East57 | Ninetynine

The starting point of East57 is a special food and retail concept. The combination of a coffee bar, deli/shop, restaurant and wine bar create an informal and accessible appearance. In the coffee bar various grab & go products are available. The deli/shop offers a wide range of (local) food related products. East57 strives to work with a lot of local suppliers with an honest product and high quality like Brandt & Levie, Tony Chocolonely, Brouwerij ‘t IJ, Jan van As, Coffee Company and Vlaamsch Broodhuys. The restaurant, with a variety of (local) hot dishes, salads, sandwiches, meat platters/cheese platters is open for breakfast, lunch and dinner. The wine bar serves a diversity of small bites, like charcuterie and oysters. East57 is characterized by innovation and offers a local a lively atmosphere.
The concept is developed in cooperation with EME Hospitality Concepts.
Design
The original challenge of the project lied in the fact that the available 600m2 is divided in areas with a completely different nature: two areas with a relatively limited height and little daylight on the ground and first floor on the one hand, and the ground floor and mezzanine of a high-ceilinged glass building extension on the other.
To create uniformity within these very different areas, the concept features a group of counters, designed in similar shapes and similar sets of materials, as the leitmotiv throughout the overall concept. Each counter is designed to suit its specific function as part of the overall counter group. The counters are visually connected by black steel wire baskets floating above. The baskets accommodate blackboard menus, products and theatre lights.
A 25m cabinet of boxes stacked from floor to ceiling forms the backdrop of the different counters, showcasing the products of the respective area.
Counters
The counter group starts with the coffee counter, positioned on the hotel lobby side. This is the direct connection between the lobby of the hotel and the restaurant. The front of the bar features the cash register and a glass pastry display case. The side contains the centrepiece of the coffee bar: the La Marzocco espresso machine and two grinders and a Quooker.  
 
The area between the coffee counter and the deli counter is allocated to the store, offering a range of products, including wine, drinks, snacks and salads. In front of the cabinet wall stand two tables, one displaying special wines and the other the fresh bread on offer.
The deli counter is the heart of East57. All food-related items go through the deli. Whether it’s the muffins and brownies in the coffee bar, the sandwiches or breads in the store, the snacks for the wine bar or the starters and salads for the restaurant, they’re all made or finished on this counter. The front part contains a glass refrigerated display for cheeses and charcuterie, and a refrigerated salad workstation. The steel baskets floating above the counter contain dried meats and sausages as well as the lighting.
The ground floor and mezzanine of the main restaurant contain a more or less identical central service bar. The bar is designed to cater to different functions: 1. In the morning the bar functions as a modern translation of the typical hotel breakfast buffet. Hidden induction units can be used for the hot breakfast items, while the rest of the bar is used for the stacked presentation of sandwiches, fruit, juices and yoghurt. The integrated coffee machine is self-service during breakfast. 2. Conference lunches will be served in a typical buffet style using the bar top as buffet tables. 3. During the regular restaurant opening times, the bar functions as a service bar and the bar top is used for showcasing salads.
The final counter is the wine bar counter, located on the first floor. The bar offers room for 12 bar stools and is positioned in front of the large cabinet containing the hundred different types of wine served.

Coffee, store and deli
Each area is designed to its own character. The area of the coffee bar, store and deli is the area with the lowest threshold. Two communal tables of reclaimed oak along the window wall contain power sockets and USB connectors to allow the guests to work while enjoying a coffee. Each table is covered with three large black lampshades. Around the columns there are fixed leather bench seats with small tables and randomly coloured low stools. A six-person round oak table in front of the deli counter forms the extension of the restaurant. Large Mosa Terra Maestrich tiles cover the floor in this area and the exposed ceiling is painted in anthracite.

 
 
Restaurant
With the exception of the two large round tables for groups, the table layout is completely flexible. Square double two-person tables are suited for different configurations. The high fixed bench along the back wall of the ground floor is finished in natural Esbeco leather. In addition to the various rail spotlights on the ceiling, black lampshades are positioned above the tables for extra focused light on the tabletops. The shades are attached to a rail, and can therefore change position according to the table layout. The simple school chairs are executed in five bespoke colours specifically selected for this project. The floor is covered with bamboo.
Wine bar
The wine bar is separated in two parts: a bar area with high seating and a lounge area with low seating. The bar area is separated from the lounge area by a linear seating object: a high leather bench on the bar side connecting with four rectangular bar tables and a low leather bench on the facade side combined with low oak tables and Hay lounge chairs. In the back of the room a half-height communal table – executed in reclaimed oak – is ideal for wine tastings. The wall behind the table is covered with an abstracted grape print. Lighting Throughout East57 four types of lights are used: LED spotlights on light rails, Halogen spotlights on light rails, LED theatre spotlights mounted within the steel baskets, and black lampshades in three sizes above the counters and tables.