Great Restaurant Design: Brass & Knuckle

Sarah Micallef – 11th September 2016

The restaurant design series takes a look at recently opened Brass & Knuckle in Naxxar – the design of which pairs fine textures and materials to achieve a cool, modern aesthetic.

Another newcomer to the local restaurant scene is Brass & Knuckle in Naxxar. Opening its doors a few months ago, it pairs fine textures and materials to achieve a cool, modern aesthetic. Owner Mark Zammit comes from seven generations of butchery, and brought extensive experience garnered through his travels and industry knowledge to this, his latest project.

Branching away from the family butchery business about ten years ago to focus on the delicatessen, Mark was inspired by the food halls in Globus in Switzerland, Harrods in the UK and Printemps in France, saying, “I always imagined incorporating our strengths, the delicatessen and butcher shop, with what we love doing best – cooking. That is where the whole idea for Brass & Knuckle came from,” he says.

Mark went on to appoint Adrian Mangion and Warren Falzon from Archi+ to bring his vision to life, which they did beautifully, following a two-and-a-half year project. The resulting design is one he describes as having a mixture of influences, much like the concept of the restaurant itself, but the most important thing is the attention to detail. “We went through the textures and colours we used meticulously – everything has a lot of thought behind it. One area I also really invested in is the bathrooms. Here we included brass tubing, black Marquina polished marble and mosaic tiles,” he adds. The branding, meanwhile, was entrusted to Steve’s & Co., who “did a great job”.

Mark believes that this renewed attention to restaurant design and aesthetics among restaurants opening today is an exciting development, and is certainly picking up steam. “I’m seeing a lot of the younger generation investing in restaurants,” he says, counting himself among them. “We’re all full of ideas and bursting with energy! It’s not just about the food and service anymore. You need to attract clientele through the details. I think it’s extremely important in 2016.”

This is a snippet. Read the full feature on the latest issue of Business Agenda

Sarah Micallef – 2nd October 2016

Consisting of nothing less than a complete makeover of the executive floor with no structural alterations whatsoever, the brief for this luxurious office and lounge space was an interesting one for Atelier Maison architects Paula Agius-Vadala' and Katja Abela Cassar, and one which they pulled off seamlessly.

Marie-Claire Grima – 10th September 2016

It’s out with the new and in with the old – here’s a look at some of the freshest trends in office design, many of which draw heavy inspiration from the past.

Sarah Micallef – 4th September 2016

Last May, stylish new restaurant Taproom opened its doors in Valletta. Director Georg Albrecht Heine explains the concept behind the brasserie and bar.

Sarah Micallef – 28th August 2016

The third instalment in our restaurant design series celebrating local eateries with an eye for design presents Salt, where designer Sean Cassar worked hand in hand with the owners to realise their unique vision.