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Sweet Tooth

Jan 21, 2009

For Co Co. Sala, the design brief to IA Interior Architects was direct: design a space that showcases high quality chocolates and elegant confections, and can seamlessly transition from a daytime cafe to a nighttime lounge. So the designers divided the 130-seat, 5,000-square-foot Washington, DC, restaurant into two areas defined by two centralized bars wrapping around an existing brick wall: the pastry bar serves as the carry-out station by day, and as a cocktail bar at night for 10; and the 14-seat cocktail bar, used during dinner and lounge hours.

Elsewhere, chocolate hues and nods to the candy prevail: each dining area is accented with a dramatic chocolate wave wall made of dark wood that undulates from the ceiling; furniture is done in red, gold, and chocolate brown hues; a backlit onyx hostess stand defines the night entrance; glass display cases line a wall like artwork; and reflective materials such as Italian red glass, iridescent gold mosaic tiles, and gold leaf gilding help create a sparking jewelry box-effect. And those wanting to be part of the candy-making action can sit at a five-seat bar that looks into a temperature and humidity controlled chocolate room complete with a 12-by-six-foot retractable glass window that can be opened for special events or classes.

"The overall design aesthetic was to create a space that as warm, inviting, cozy, and had a feel for chocolate, which was the driving force behind most everything," says Charles Plymale, principal in IA Interior Architects' Washington, DC office.

www.interiorarchitects.com; www.cocosala.com

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