Retail Spotlight: Polpo
November 25, 2013
Polpo is a family of six restaurants in central London. But this is not your average mom and pop diner. Polpo is a bàcaro, a Venetian word describing a humble restaurant serving small plates and young local wines. A Michelin Guide Bib Gourmand winner 3 years running, it has often been described as the “Hottest Table in Town.” An interesting building from the get-go, the first Polpo space in Soho was once home to the Venetian painter Canaletto. Described as “scruffy, earthy and cool,” owner Russell Norman has been touted as “the pioneer of the recession-era restaurants,” leading the charge on moderately priced, uncomplicated meals that are as trendy as ever. With two more restaurants in the works, he’s definitely doing something right.
Why did you choose tin? What patterns/colors do you have?
We wanted a ‘New York’ run-down look for the restaurants. Tin ceilings worked. We have unfinished pattern #1 with crown molding C9 for the trim.
Did you consider any other materials? If so, which ones?
Approximately how much research did you do ahead of time?
Extensive. Lots of traveling, photographing, testing aging processes mostly to NYC and Venice. The former for food and art, the latter for grit and grime.
How did you find out about the American Tin Ceiling Company?
A lucky online search in 2008.
Which installation type did you purchase (Snaplock, Nailup, etc.)? Was it as easy as they explained?
Nail up. Easy.
Did you install it yourself? If not, who did?
We use a professional restaurant fitter: DuBoulay Contracts.
Are you happy with the purchase/would you use it again?
Any future projects in the works for tin?
2 more restaurants in next 6 months.
Anything else you’d like to share or want us to know?
We always treat the tiles ourselves with sulphuric acid, caustic soda, acetone, and even leave them out in the rain for periods of time to rust. We want to make them look damaged, decayed, and ancient.
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