Residential Lighting - Illuminating Engineering Society

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(left) Custom banquettes are 5 feet high to give a sense of privacy. The heavily padded booths offer an enclosed and secluded feeling. Louis Poulsen “Magazin” fixtures provide general ceiling lighting. (bottom) A single narrow-spot MR16 reflects off artwork in each banquette. as needed. The menu changes nightly and is available with wine pairings. Diners can select from a wide variety of seafood cooked with Southern, Mediterranean, Asian, and Middle Eastern influences. The menu is seasonal and chef Matthew Medure composes a daily tasting menu and an adventure menu that offers diners a unique and exciting culinary experience. The wine list provides over 400 selections. The casual, yet romantically elegant Matthew’s restaurant originally wasn’t a restaurant at all. Built as a bank in the 1920’s, the space was transformed and the restaurant opened in 1998. Bank tellers of the past are now replaced with the men and women of chef and owner Medure’s serving brigade. Construction of the 1940 sq ft establishment took about seven months to complete. Designers kept the original terrazzo floor with inlayed bronze strips. Larry Wilson was involved www.iesna.org from the start. “I treated the small space as a ‘jewel box,’ making every detail important,” Wilson says. “The visible light fixtures were chosen to be very high tech and industrial in nature. LD+A/February 2003 43
Most are stainless steel, some also with frosted glass.” <strong>Lighting</strong> obviously played a key role. “We wanted to maintain flexibility in the seating, so we needed a lighting system that gave general illumination without blasting light. We also wanted to simulate a candlelight feel, particularly for the tables in the center of the room,” added Wilson. A privacy screen hand-sanded by Wilson shields the waiter station and the back of the house from diners. The 1/2 inch Plexiglas screen is supported by wax-polished cold-rolled rusted-steel columns and is backlit with votive candles set directly behind it on small, individually clear Plexglas shelves forming a grid. Pinlights in the ceiling were avoided and a mix of floorrecessed halogen uplights, recessed incandescent cove lights, surface-mounted incandescent MR-16 accent lights, decorative pendants and decorative wall sconces were installed. All the fixtures are controlled independently and are dimmable to ensure a proper illumination balance. Except for the cove lighting that existed in the raised ceiling over the entry area, all of the initial lighting was removed. Fluorescent lamps were replaced with an incandescent source for a warmer color temperature. Because the restaurant is a retrofit into an old branch bank space, designers were restricted by the locations of the restrooms, the ceiling heights and the original existing storefront. The restricted square footage helped create the open kitchen concept. A focal point of the establishment, the kitchen puts Medure and his staff on display. While patrons enjoy culinary creations, as many as four diners receive front-row seating at the chef’s table, which is actually a granite counter. Three Louis Poulsen pendants light the counter. Privileged guests get a firsthand look at the details involved in every step throughout Medure’s preparation and presentation of his dishes, created with all fresh ingredients, organically grown vegetables, and farm-raised meat. The display kitchen is illuminated by recessed downlights with sealed lenses, which is a code requirement. “I treated the lighting in the kitchen in a dramatic way and the challenge was that it had to be highly functional lighting,” Wilson says. “I had to restrict the light to the work surfaces and food prep areas, because I did not want any spill light to over illuminate the area.” Concerned about overpowering the entire restaurant with bright kitchen fixtures, Wilson used downlights lamped with 50-W MR-16’s. In addition, there are indirect lights under the hood of the hot line that are simple A lamps encased in a jelly jar globe (again a code requirement). While trying to keep the intimacy level at a high, Wilson created a private space within the space, compensating for the close and sometimes claustrophobic setting a small area can bring out. Wilson installed high-backed, heavily padded booths to provide the enclosed and secluded feeling. Cantilevered lights highlight the artwork placed on the wall in each booth, which enhances the warm glow that bounces off the ash wood paneling. The most personal detail at Matthew’s is a raven-topped square column at the host stand. During chef Medure’s childhood, he was known as “little bird” by his grandmother and brothers. Having special meaning to chef Medure, the column’s three-dimensional raven is lit with a MR-16 narrowspot as it watches over the dining room. As Jacksonville emerges as an up-and-coming metropolitan icon, Wilson aims to design a space that competes on a national level. “It’s very rewarding to receive feedback that it feels like a space that could be found in cities like New York, Chicago and Los Angeles.”—John-Michael Kobes The designer: Larry Wilson received his bachelor degree in interior design from the College of Architecture, University of Florida with High Honors in 1976. Wilson was a Distinguished Alumnus 2002, Department of Interior Design, College of Architecture, University of Florida. He has also served on the advisory board for the University of North Florida, Department of Communications and Visual Arts. Mr. Wilson is past president, Florida North Chapter of the American <strong>Society</strong> of Interior Designers. He is the past chairman of ethics and appellations for ASID (1991), as well as, past chairman of the Florida North Chapter, ASID, Association, (1989-1991). 44 LD+A/February 2003 www.iesna.org
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Page 29 and 30: (left) The 146,000-sq-ft Life Scien
Page 31 and 32: (top) Decorative pendants with meta
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Page 37: Diners deposit their trust in Chef
Page 41 and 42: authentic art glass and the pendent

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