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Blue Marlin
Shook Kelley created a re-prototype of the Blue Marlin seafood-and-steaks chain and developed a renovation package for several existing locations.
Located in a retail and office complex in Cary, N.C., the re-prototype is the chain’s flagship store.
Working within an existing building shell and limited by signage restrictions, Shook Kelley designed a mahogany-paneled storefront and curved metal canopy to distinguish the restaurant from the rest of the building complex.
The interior design blends art deco elements with the Low Country feel of a Charleston, S.C. restaurant.
The interior incorporates a level of finish not found in many restaurants. Wood paneling is used throughout the space, portholes in the bar allow views to the patio, and a new artwork package featuring an original mural by a North Carolina artist is employed. Even the floors are dramatic, using a large-scale, bold tile pattern.
The elegance and sophistication of the finishes is offset with contemporary lighting, including vertical blue light panels designed to tie in with blue neon accents on the top of the flared columns. Another unique feature of the restaurant is a 300-gallon aquarium which can be seen both from the bar and dining room.
Located in a retail and office complex in Cary, N.C., the re-prototype is the chain’s flagship store.
Working within an existing building shell and limited by signage restrictions, Shook Kelley designed a mahogany-paneled storefront and curved metal canopy to distinguish the restaurant from the rest of the building complex.
The interior design blends art deco elements with the Low Country feel of a Charleston, S.C. restaurant.
The interior incorporates a level of finish not found in many restaurants. Wood paneling is used throughout the space, portholes in the bar allow views to the patio, and a new artwork package featuring an original mural by a North Carolina artist is employed. Even the floors are dramatic, using a large-scale, bold tile pattern.
The elegance and sophistication of the finishes is offset with contemporary lighting, including vertical blue light panels designed to tie in with blue neon accents on the top of the flared columns. Another unique feature of the restaurant is a 300-gallon aquarium which can be seen both from the bar and dining room.
