First Look: St. Paul’s Newest Giant Patio, the Gnome

Designer Rebecca Philipson undertook a significant remodel of a 1990s-built, 5,300-square-foot home in Aurora, Ohio, focusing on transforming the kitchen, great room, and lounge into more open and inviting spaces. The homeowners sought to infuse warmth and an open concept into their residence, a vision Philipson brought to life through a blend of traditional and rustic elements, with distinct French Country influences. Central to the design is the incorporation of Amish hand-hewn ceiling beams and elaborate stonework, which serve as prominent features, particularly in the lounge. This area, designed for relaxation and entertaining, includes a wet bar, a built-in refrigerator, and custom alder cabinetry. The adjacent sunroom houses a pool table, creating a seamless flow for social gatherings and post-dinner interactions. The overall layout was reimagined to foster a sense of togetherness, allowing family and guests to interact comfortably across the connected rooms. Philipson achieved this open concept by strategically removing the wall between the great room and kitchen, then linking the kitchen to the lounge. Archways were introduced to formalize these open transitions. The kitchen underwent the most substantial transformation. Previously walled off, it featured an angled peninsula, an irregularly shaped island, and low-hanging soffits. Philipson replaced these with faux beams to maintain the rustic aesthetic and installed a central island with seating for three. The homeowners' desire for warmth and intricate details was met through design elements such as decorative island legs. Attention to detail extends throughout the kitchen, with intricate touches found in the baseboards, legs, valances, and along the bottom of the island cabinetry. The refrigerator was artfully concealed with cabinet panels and mirrored glass, designed to resemble an armoire rather than an appliance, fulfilling the client's wish for cabinetry that emulated furniture. A built-in coffee maker contributed to a decluttered countertop space. The great room further showcases the sophisticated stonework, with cream-colored stone extending from floor to ceiling around the fireplace. This central feature is flanked by built-in cabinets that mirror the design of the kitchen's concealed refrigerator. Oversized iron hardware on the cabinetry adds a dramatic flair, complementing the multi-tiered iron chandelier, which serves as a focal point. Recessed lighting supplements the chandelier, with all lighting choices made to enhance the room's warm ambiance. The remodel successfully integrated rustic charm with French Country elegance, creating a cohesive and welcoming environment across the main living areas. #HomeRemodel #AuroraHome #FrenchCountryStyle #RusticDesign #KitchenRenovation #GreatRoomDesign #LoungeArea #InteriorDesign #OpenConcept

The Municipal Grand, a new boutique hotel from Midnight Auteur, a hospitality brand co-founded by the creators of Death & Co. cocktail empire and the Ramble Hotel in Denver, opened in Savannah, Georgia, on July 9. The hotel is housed in the former First Federal Savings and Loan Association building, a midcentury modern structure dating back to 1961, located in the city's historic district between Leopold’s Ice Cream and the Marshall House. Alex Day, Midnight Auteur's chief operating officer, stated that the building's unique character and Savannah's vibrant energy made it an ideal location for their first hotel venture. The hotel features an “all-day” lobby bar, the Municipal Bar, which serves as a communal gathering space for both hotel guests and the public, offering cocktails and an all-day restaurant menu. Later in the year, a more intimate basement bar is scheduled to open. The building's original blue tilework was incorporated into the interior design by AAmp Studio, in collaboration with Lynch Associates Architects and Ward Architecture + Preservation. The design team embraced the tilework, which Day initially questioned, showcasing a blend of the building’s midcentury heritage with modern aesthetics. Hotel guests have exclusive access to a rooftop pool and the Sun Club, a lounging area with panoramic views of Savannah, including church steeples, theater marquees, and cargo ships. This rooftop area is designed for relaxation and offers warm-weather cocktails, particularly at sunset. The guest rooms, totaling forty-four, feature plush minibars with arched millwork, marble tops, and a curated selection of spirits and coffee. Some rooms also include private terraces overlooking Broughton Street, further enhancing the guest experience. The bathrooms in the guest rooms are designed with handmade Moroccan tiles and red marble vanities, adding to the luxurious feel. The hotel's emphasis on both public and private spaces aims to integrate it into the local community while providing an exclusive experience for its guests. The Municipal Grand is positioned as a significant addition to Savannah's hospitality landscape, offering a blend of historic preservation and contemporary design. #SavannahHotel #MunicipalGrand #BoutiqueHotel #HotelDesign #MidcenturyModern #SavannahTravel #LuxuryHospitality #RooftopPool #CocktailBar

This article details a recent visit to Maximo, a newly opened restaurant in the West University area of Houston, which is a new concept from Local Foods Group and occupies the former El Topo space. The visit took place on a sunny Sunday in April, characterized by pleasant weather. The author and companion, Classic Rock Bob, sought a patio dining experience after attending an open house at the Italian Cultural Community Center in Midtown. The primary focus of the review is Maximo's covered patio, its service, and the dining experience it provides. Upon arrival, the restaurant's counter-service system during daytime hours was noted, although staff promptly provided menus, set the table with plates and cloth napkins, and offered chilled water, exceeding typical expectations for a counter-service establishment. This attention to detail in service was a recurring positive theme throughout the visit. The menu, a collaboration between Local Foods culinary director Seth Siegel-Gardner and former El Topo owner Tony Luhrman, was described as small but carefully curated. The initial drink order included two Maximo margaritas, which were noted for being perfectly frozen and lime-forward, with the regular size offering better value than the larger option. The friendly and attentive staff continued to impress, with a manager explaining that the restaurant transitions to full waiter service at 5 p.m. The interior dining space was also briefly described as inviting, featuring contemporary Southwestern decor with cowboy and cowgirl artwork and burnt orange-velvet booths, complemented by large windows and an open door that create a European cafe ambiance. Food orders included queso and chips to start. The queso, despite including Fresno chiles, was found to be thin and runny, resembling a sauce rather than a dip. However, the accompanying homemade chips were praised, and a smoky, roasted tomato salsa overshadowed the queso in flavor. The main dishes arrived promptly due to the counter-service ordering system. Classic Rock Bob chose the Maximo Plate, which allowed for two tacos (crispy fish and tempura mushroom) and two sides (rice and quinoa elote kale salad). The author ordered the Barbacoa Grilled Cheese, served with a side of escabeche, a flavorful and fresh pickled vegetable mix. The barbacoa in the grilled cheese was exceptionally tender, blending well with the cheese, and even won over Classic Rock Bob, who typically dislikes beef, despite his humorous critique of the bread's butteriness and his subsequent use of the thin queso as a dip. The Tempura Mushroom taco was an innovative vegetarian option, though the fry on the Hen-of-the-Woods mushrooms was a bit heavy. The addition of tiny pickled beech mushrooms and corn nut chili crisp provided a unique flavor profile. The crispy fish taco featured a peach-colored fish, an avocado-pea puree, lime crema, pickled Fresno chiles, and radish, all encased in thick, homemade nixtamal tortillas. The rice side was acceptable but had a slight fish taste, while the quinoa elote kale salad was highlighted as a refreshing and healthy accompaniment. The article also mentions the option of pozole as a soup choice for cooler days. The patio itself received high praise for its comfort and design, featuring upholstered booths with succulent gardens and a linear cactus garden providing privacy and views of the nearby park. Fans, heaters, and decorative lighting ensure it is suitable for various conditions. A second drink, the Red Dawn cocktail made with Urapan rum and prickly pear, was considered less impressive than the margaritas due to excessive ice and a weak flavor. Despite the menu not appearing explicitly kid-friendly, the staff demonstrated flexibility by offering off-menu items like burgers or cheese quesadillas to accommodate families. Overall, the experience was positive, with unique flavors and top-notch service contributing to a successful al fresco meal, indicating that Maximo's patio is a recommended dining spot. #MaximosPatio #HoustonDining #RestaurantReview #PatioDining #LocalFoodsGroup #TexMexCuisine #WestUniversity #HoustonFoodScene