Culinary offer at Wicked Spoon
Described as “bustling culinary food hall”, Wicked Spoon offers new take on the classic hotel buffet, capitalizing on modern and stylish décor and original interpretation of classic and ethic dishes. The buffet offers a comprehensive selection of dishes for breakfast, lunch and dinner, with rich culinary offer that attends to the most sumptuous tastes of gastronomes. The cuisine extends from classic American dishes including carved meats and prime cuts, salads and Italian pastas to favorites from Japanese, Chinese and Korean cuisines such as made-to-order fresh sushi, dim sum, shrimp dumplings etc.
The dessert section, referred to as a “Dessert World”, is indeed a micro-cosmos of sweet delicacies of its own. It includes a homemade gelato bar and favorites such as macarons, petit fours and mignardise, chocolate and nut covered fruits, and mini cakes.
What sets Wicked Spoon apart from other hotel buffets (apart from high quality and rich variety of culinary offer) is imaginative interpretation of familiar dishes and innovative serving approach. Most dishes are prepared and served in small individual pans or plates (tapas style), so as to preserve the freshness of food and to give enthusiastic foodies a sense of satisfactory portions when they embark on gastronomic quest.
Interior design at Wicked Spoon
The interior design at the Wicked Spoon is described as futuristic and stylish – a work of local architect and designer Brand Friedmutter. The dining room is spacious and features several smaller rooms for semi-private dining. The décor is dominated by tastefully selected orange and yellow hues paired with dark wood accents and floor-to-ceiling glass panels. Main visual attractions for guests are impressive hand-blown spiral glass chandelier and gastronomy-inspired paintings and lithographs.
Glass Studio dinnerware designs for the Wicked Spoon
Glass Studio worked closely with Chef Jeff Walter to come up with dinnerware designs that will be both functional for buffet serving and also accompany the décor of the dining venue.
The project involved buffet dinnerware such as glass serving platters and bowls for desserts and cheeses, small glass fruit bowls and ice bowls, glass bread baskets and large bread trays, glass breadstick holders, as well as glass dining plates.
The color choices for buffet dinnerware included white glass with clear pattern or transparent glass with subtle square and trace patters that accompany the overall décor of the venue.
Elegant square and oval shapes were selected as ideal for buffet dinnerware, which included rectangular glass serving trays, square dinning plates, square serving dishes, as well as large oval bowls and oval trays for breads and sandwiches and small square glass bowls for fruits and ice. The overall effect was dinnerware that was highly functional for buffet presentation, while also stylish and accentuating the freshness and originality of dishes.