Stoke & Rye was designed almost immediately after our redesign of the Westin Riverfront lobby. This made designing the restaurant an easier transition since we understood how both fit into their larger portfolio. We took careful consideration with all the resort’s components, to build a unique, coherent experience.

Semple Brown was assigned the task of reimagining the restaurant’s layout and functionality. The original restaurant layout did not line up well along the glass. One of our design objectives was to capture the amazing views of the mountains for as many seats as possible. We thought a lot about how the space would feel in the snow, and how the space would feel in the summer. We designed a bright space because the eye has a hard time adjusting to the white outside with a dark interior.

The menu at Stoke & Rye, a new American modern grill concept by internationally acclaimed chef Richard Sandoval, employs techniques like slow roasting in wood embers. Braising and smoking are prevalent at Stoke & Rye. How to plate them and their presentation was discussed often during the design development to understand and ensure a positive guest experience.

The result is a spacious yet inviting dining room that embraces the natural beauty of the Rocky Mountains with earthy textures, rustic mixed-metal design elements and botanicals. Guests can also enjoy unmatched views of Beaver Creek Mountain and the Eagle River on Stoke & Rye’s expansive patio, which offers multiple fire pits and a full-service outdoor bar.