Italian with edge

We have written about Kevin Boyd’s fresh design of Stretta Cafe in Durban before (read here). After three years, the restaurant recently moved premises and expanded its offering from “simple fresh Italian” to include an artisanal coffee edge. We chatted to Kevin about redesigning places that people love to hang out in.

How would you describe your design ethos and how do you apply this in your design process?

Make the biggest impact with the smallest footprint. I believe in simple design that is free of clutter, is appealing through a considered use of material, finish, texture and proportion and basically endeavours to make the biggest impact, with the smallest footprint.

Please explain the design concept for the new Stretta Café and how it was implemented.

It really just follows on from the previous restaurant. It’s not typical Italian, but rather a kind of New York City industrial Italian – Italian with grit and attitude. I didn’t work to concept as such but rather to a feel or experience. My aim, as always, was to create a space that was comfortable to most without being expected. And premium without being extravagant or pricey. Not so easy to get this balance right.

How did this one differ from the previous, and was it easier this time? 

It’s more comfortable than the previous one. Probably a bit softer and lusher. Easier yes, because I wasn’t starting completely from scratch. 

Many items in this restaurant are recycled from the old Stretta. How much of the old restaurant did you manage to salvage, and how did you decide what to keep and what to throw away? 

We kept anything that was worth anything. All the removable shop-fitted items were relocated and all solid timber was reused. For example, the planter boxes are clad with all the smaller kiaat pieces from the original bar. I still have a few things in storage for the potential expansion of this shop.  

Being an interior architect and graphic designer means you can apply your design eye to a wide spectrum of material relating to the restaurant including the interior, logo, menu graphics and website design. The benefits seem obvious in that there’s a seamless language carried through. Are there any downsides to being the one-stop shop? 

Yes. Trying to explain what you do. 

What are some of the challenges you face as an independent designer working in Durban? And what excites you about the city? 

Getting people to perform on time. Durban’s not known for is punctuality. On the flip side we have the opportunity to stand out in this town.

What do you think are the key ingredients to creating a restaurant space that is unique and memorable?

I like to think that I challenge the norms on every detail. If it makes sense to reinvent, then reinvent. If not, then leave it as is. This makes the space more engaging even if the user can’t quite put their finger on it. 

Where do you find your design inspiration from, in general?  

Largely on the ’net. And in very random everyday situations – a trip to the corner Woolies; a walk down Grey Street when shopping for wares that aren’t available in the malls. 

Find out more about Kevin at www.kevinboyd.co.za and Stretta at www.stretta.co.za.