BCV has been named as design architect for two such units in Denver International Airport’s ambitious Great Hall renovation project: Jax Fish House & Oyster Bar and The Post Brewing Company. Both are popular local restaurants with loyal followings, explains von Eckartsberg.

Jax Fish House & Oyster Bar first opened in Boulder in 1994 and has five locations, four of which are in Colorado. Jax was Colorado’s first restaurant to be recognised by the Monterey Bay Seafood Watch Program for its sustainable seafood practices. The new location in the Great Hall will offer a raw bar and hot food menu created by Executive Chef Sheila Lucero that explores local produce and mindfully sourced seafood, featuring fresh oysters delivered daily as well as a seafood-friendly wine list, crafted cocktails and local beers.

The Post Brewing Company, which has four locations in the Denver metro area and earned national fame when it appeared on the Food Network’s Diners, Drive-Ins and Dives, brings to the Great Hall an all-day breakfast, lunch, brunch and dinner menu, created by Chef Brett Smith. The firm’s humanely-raised, all-natural fried chicken is gluten-free, and the menu caters to dietary preferences of every kind – from vegan to carnivore to locavore. The Post Brewing Company’s beverage menu includes craft beer along with other Colorado favourites, wine, spirits and non-alcoholic drinks.

“We aim to create authenticity in the design by presenting an evolved modern version of each, which identifies with the existing locations but also creates a unique Sense of Place within the airport,” says von Eckartsberg. “We want travellers to settle into the richly-textured leather Pullman booths at The Post and feel that they’re in an authentic, highly-crafted space.”

BCV believes it is essential to achieve a balance between beauty and functionality in the dining environment – a philosophy that is made all the more important at Denver International, given its unique setting with views of the Rocky Mountains.

“It is vital that we integrate durable, time-tested materials that can withstand all-day use year in, year out,” von Eckartsberg explains. “At Jax, for example, we are incorporating a mix of marble, oak, brass and copper – classic, enduring materials. Our design of The Post is a modern take on the classic Rocky Mountain diner, featuring a mix of steel, wood and tile. The Post will have a range of offerings throughout the day and balances a mix of seating options and a full-service bar area to accommodate visitors at all hours.”

Although it sounds straightforward, a clear sense of movement and flow, as well as considered signage and wayfinding, are vital aspects of creating a successful space within the airport environment, according to von Eckartsberg. Additionally, an overall plan that functions well for employees is crucial, he says.

“Situated in the centre of the Great Hall, the Jax design leverages its high-visibility location towards a ‘see and be seen’ attitude. As a bar-in-the-round, there is no backside to the Jax experience and we needed to carefully consider staff operations within this setting.

“Within the butterfly-shaped lease outline for this space, the bar is situated as a ‘racetrack’ form in plan, with a grab-and-go centred on one side, and accessible bar seating centred on the opposite side. At either end of the racetrack, shucking stations engage with the bar diners directly, for an exhibition-like food preparation experience.”

Von Eckartsberg notes that while each of the airport projects BCV has been involved in is unique in programme and execution, there are common programmatic themes. [As well as the projects mentioned, BCV has worked on several concepts at San Francisco International including airport locations for Bay Area brands like Samovar Tea and Mustards Grill and a sports bar concept for the San Francisco Giants football team].

These common themes include “the need to balance complex space requirements like bar programme, dining seating and grab-and-go options within the lease area”. He adds: “We also always enjoy looking for ways to engage and draw the visitor into the space, creating environments that are welcoming but also offer separation from the concourse for those who have time to sit and enjoy a meal.”

There are also significant differences between airport restaurants and the projects BCV works on in different sectors. “The airport setting differs from much of our other work in that the design and construction process occurs within a high security environment, which means a highly complex buildout,” says von Eckartsberg. “Several of our past and ongoing projects have occurred alongside major terminal renovations, which involves accommodating a design to an evolving overall armature.”

BCV sees an exciting future in airport food & beverage, as evidenced by the projects it is undertaking. “We are always looking to partner and collaborate with clients who share our vision for what the airport dining and hospitality experience can be,” says von Eckartsberg.

As far as what that future will look like, von Eckartsberg stresses the key tenets of Sense of Place, experience, and authenticity.

“We believe that airports will continue to focus on bringing local flavour to the concourse, and will work to expand the diversity of offering, both in cuisine and concept. In the Bay Area, we have also seen the various ways that brands create immersive experiences for guests, helping them to gain a deeper understanding of the unique ethos and processes behind the company.

“We look forward to exploring how this is translated to the concourse. That said, we see trends toward efficiency in labour that can in turn drive some design decisions. We also see a general trend toward more experiential, quality design.”

Travellers are no longer satisfied with mediocre food courts and concepts. They demand design-centric, hyper-local and authentic dining options that create an enhanced passenger experience – and reflect their lifestyle.