Mistral Restaurant – King of Prussia, PA
GOVERNOR european white oak
Character grade – prefinished with matte polyurethane
Tongue & Groove, Endmatched, Microbeveled Edges and Ends
Engineered:3/4” (6mm wear layer) thick X 7” wide X 2-10′ random lengths
european white oak
prefinished to match GOVERNOR flooring
3/4″ thick X 10″ deep X 38″ long
3/4″ X 7″ X 48″ with 1-1/4″ nose
WABI SABI – shou sugi ban charred Accoya®
Burnt on face only, sealed face & back
3/4” thick X 5-3/4” wide
The second location under the Mistral brand umbrella, Mistral KOP is a chef driven restaurant concept at the King of Prussia mall. Four-time James Beard semifinalist, Scott Anderson, will continue to oversee the Princeton and King of Prussia locations. Different than the typical mall dining experience, Mistral’s exterior and interior designs combined with the seasonal, local menu are set to introduce a dynamic culinary experience to the area. Found throughout the project are diverse examples of reSAWN products: WABI SABI shou sugi ban exterior siding, GOVERNOR european white oak flooring, and custom stairs designed to match the flooring.
Eimer Design, out of Philadelphia, designed the exterior and interior of the new restaurant. When considering Mistral’s culinary style, the selection of WABI SABI shou sugi ban charred exterior siding is clear because of the siding’s durability, FSC® certification, and extended product life cycle. Additionally, the shou sugi ban exterior siding stands out from the rest of the mall’s neutral colored facade.
The interior of the restaurant is brightly lit with pendant lighting, white textured interior cladding, and GOVERNOR european white oak flooring. reSAWN’s custom designed stair parts lead up to a lifted platform lounge area that features couches and other decorative seating. Mistral plans to expand their seating capacity with an outdoor, patio dining area.
Mistral opened its first location in Princeton, NJ in 2013, offering locals and passersby alike a stunning mix of taste, style and atmosphere. Food activists and culinary pioneer’s chef Scott Anderson and chef de cuisine Ben Nerenhausen place a superlative emphasis on fresh, local ingredients, ultimately creating a progressive menu of seasonally curated small plates for guests to savor and share time and again.
At Eimer Design, they provide their clients with welcoming, contemporary spaces that capture their ideals and stay within their schedules and budgets. They base their service on three key principals: listening, specific and sensitive design solutions, and quality early budgets.