Located in Chicago's West Loop, the Proxi is a stunning restaurant space that finds its home in a former printing house. Designed by New York-based studio Meyer Davis, the gorgeous restaurant a mid-century aesthetic with iconic lamps, burnt orange leather booths, refreshed white tiles, white-washed oak paneling and much more. The expansive 5,900-square-foot restaurant is divided into distinct areas with each area decorated differently with custom-made and contemporary furniture and lighting.
The eclectic design of the Proxi took some inspiration from the restaurant's menu, which chef Andrew Zimmerman designed around global street food. Items like tempura elotes, grilled sweet potato salad, raw tuna and shaved zucchini feature modern takes on classic dishes and showcase amazing flavors and textures. The drinks menu features an extensive list of cocktails, wine, beer and non-alcoholic options, but also features a unique Spanish Style Gin & Tonics section which feature interesting riffs on the classic mix.
Key Themes Behind This Trend
- Re-purposing Industrial Spaces
- There is an opportunity to repurpose old buildings and turn them into beautiful restaurant spaces with unique design elements.
- Global Street Food
- There is a growing trend of chefs creating menus based on global street food, offering customers unique flavor profiles from around the world.
- Unique Cocktail Menus
- There is an opportunity to create unique and extensive cocktail menus featuring interesting riffs on classic drinks that compliment the restaurant's overall theme.
Where This Applies
- Restaurant Industry
- Restaurateurs can look into repurposing old industrial spaces to add depth to their dining experience.
- Global Food Industry
- Chefs can explore adapting their menus to incorporate global street food trends to differentiate themselves from competitors.
- Beverage Industry
- Bartenders and mixologists can experiment with unique cocktail recipes and ingredients to create signature drinks for restaurant menus.
