Unique design features for new Kuwait restaurant

A rendering of the restaurant, designed by TKI and PS Studio

Dubai-based restaurant consultant, Thomas Klein International (TKI), and its Chicago-based architectural office, PS Studio, have introduced a ‘vertical farming’ concept in their latest project, a Prime and Toast outlet in Kuwait.

The concept of vertical farming was introduced in 1999 by American professor Dickson Despommier, with the aim of growing food in crowded urban areas. TKI has converted the revolutionary concept into the centrepiece of its latest restaurant, which is set to open after Ramadan.

“Prime and Toast is well known for the quality of the produce used in its large selection of sandwiches and salads, incorporating only the freshest ingredients and vegetables, as well as the best prime USDA beef in their dishes. The main feature of the restaurant is therefore the vertical farming section, and the rest of the restaurant was designed around this unique and innovative concept,” said Daniel During, managing partner, TKI.

The feature will be watered using condensation from the airconditioning system. “Due to the high level of humidity in Kuwait, especially over the hotter months, we have the perfect weather conditions to enable us to use the water from the air-conditioning as a by-product to water the plants. We will also be using energy-saving light bulbs within the system, and within the entire restaurant,” said Paula Palombo, principal of PS Studio.

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The vertical farming section and kitchen will take central stage in the eatery, with all tables enjoying direct views into the production area. Two central tables will be available for communal seating while smaller tables have been included for individual seating. To add to the ecological approach of the restaurant, all the wood used in the production of the furniture will be from sustainable forests.

The new outlet will also feature a metre-wide ‘blackboard ribbon’ running along the restaurant’s entire walls, as well as a shelf above the blackboard which will feature a selection if the finest mineral waters from around the world.

“The strip of blackboard originates from within the kitchen and runs all the way around the space from the kitchen throughout the dining area, linking the restaurant and the kitchen and enabling the chefs to write on the blackboard not only their daily specials and recommendations, but also to express their thoughts and creativity. We believe this ‘ribbon of ideas’ will create a link between the chefs and the customers and will entice customers into trying new food,” added During.