Whether it’s The Loch Bar serving an opulent menu of fried lobster tails, caviars and halibut steaks or SIN Philadelphia preparing its exquisite array of tender steaks and chops, Philadelphians can rest assured — the dining experience will be luxe.
But beyond the culinary expertise, the upscale architectural designs and layouts of each of these two new Philadelphia restaurants is as grand as their menus are tasty.
The Loch Bar
Patrick Sutton, the Principal of Patrick Sutton Interior Design, was tasked with transforming the valuable ground level corner spot of Dranoff Properties’ new Arthaus Condominiums for Atlas Restaurant Group. Atlas, the team behind Loch Bar’s open concept, knew that having 13.5-foot floor-to-ceiling windows looking onto a busy Broad Street was one of its best calling cards for its diners.
“When visioning the Loch Bar concept, Atlas owner Alex Smith wanted a classic Maryland fish house experience for his customers,” said Sutton of the 4,800 square feet space. “We drew on that idea and borrowed details from Americana-styled eateries from the early 1900s, giving the customer a feeling of familiarity and approachability with our design.”
Though Sutton won’t talk price or expenses, Loch Bar’s marble table tops, intricate, diverse lighting designs and oxblood banquettes look pricey and plush.
“Mosaic tile floors, classic black and white subway tile walls, marble bar and table tops … all are familiar elements likely chosen originally for practical reasons but now resonate as design details that harken to things that feel comforting and familiar,” said Sutton. “Custom light fixtures and lighting details add warmth and help elevate the experience worthy of the quality of the food and drink.”
Ultimately, Sutton believes that the design of Loch Bar is meant to transport the diner to a familiar place that feels comfortable, but elevated, while allowing the stars of the show — its menu and cocktails — to shine.
“The richness and layering of its details to an otherwise simple black and white palette allow it to be both opulent and approachable at the same time. Someone can and should feel comfortable dining here whether in a suit or a Phillies jersey and sneakers.”
SIN Philadelphia
Bringing luxury to the corner of N. 2nd Street and Girard Avenue with the feel of Miami, Los Angeles and Las Vegas was the primary goal of Justin Veasey, co-owner and partner of SIN Philadelphia, an Italian steakhouse and entertainment venue.
“I travel a lot-and realized that those cities all have excelled with delivering on the concept of “vibe dining” — a mixture of great food options and a dining experience which contains live entertainment,” he said. “SIN offers unmatched experience, a one-stop-shop including great food, cocktails, and entertainment.”
To spread this vibe across the property’s 4,500 square feet, Veasey brought together a “perfect” location—SIN was initially planned for Center City— and an “exceptional landlord/development group” with strong beliefs in his dining and entertainment concept.
“My business relationship with Michael Stamm of Stamm Development Group made it possible to bring this all together,” noted Veasey in regard to the luxe California-inspired apartment complex, The Beverly, on Germantown Avenue at Second Street, across from the Piazza.
“His building, The Beverly, brings a taste of Beverly Hills to Northern Liberties, and I think my concept fits his vision perfectly, all of which makes for the perfect partnership. And we invested approximately $2 million into the space. We consider ourselves one of the first upscale dining establishments to come to Germantown Avenue, and the vibe we’re proposing will be strongly appreciated by our neighborhood and anyone who comes here.”
From there, James Morrissey and his team at Morrissey Design took Veasey’s vision and ran with it – a handsomely dark room accented in black, white, silvers and greys with 140+ seats in the main room, a 50-seat private dining space, and a gorgeously backlit bar and lounge area. Along with a menu of high-end steaks comes Italian delicacies and homemade pasta served tableside.
“We have unique details throughout the space including a wave ceiling, arched bar backsplash and much more,” said Veasey. “The care that was put into the design, layout and construction of the SIN space was meticulously thought out and executed. “The same attention that we’ve given to its design, we’ve put into our menus.”
