Nordea - staff restaurant

INTO the Nordic Silence product family’s furniture solutions are part of the new Nordea’s staff restaurant.

09/18

LINKED PRODUCTS

POINT sofas

POD ROLL – collaborative work and meeting space

City ribs are serious business when it comes to BBQ. True to tradition, barbeque in Kansas City is dry rub-spiced, smoked with hickory and coated with a KC style sauce. For Kansas City sauce means a thick, rich and tangy tomato based sauce with molasses and sometimes a hint of vinegar. The meat is seared, slow cooked and mop basted with sauce until the meat is tender and a nice crust has formed on the outside. Roll up your sleeves and get ready for sauce that you enjoy getting under your fingernails.

Kansas City's first recorded barbequer was Henry Perry back in 1908. Perry become very well known for his succulent ribs and would serve them to customer who would come from miles away. Perry converted an old trolley barn into a restaurant and would serve is ribs on newspaper for 25 cents a slab. "Old Man Perry's" restaurant was located at 19th & Highland and was later sold to George Gates and Charlie Bryant. It became known as Arthur Bryant's and is still today regarded as one of America's greatest rib joints. Today Kansas City boasts over 90 rib restaurants.

As with any rib, first start by removing the membrane on the back of the rib. This can prove to be difficult with wet finger. Dry hands and a paper towel work well for this. The paper towel will allow you to get a better grip on the membrane. Evenly coat the ribs with the dry rub, wrap with plastic wrap and then foil. Refrigerate for at least 3-4 hours but overnight is best. 30 minutes before you are ready to cook the ribs, remove them from the refrigerator and allow to come to room temperature. Continually mop the ribs with sauce until finished cooking. Kansas City Style Dry Rub:

INTO the Nordic Silence product family’s furniture solutions are part of the new Nordea’s staff restaurant. The space was turned into a spectacular, lively premise in November, 2017.

The space needed to be visually divided into different areas that create changing moods for both lunch and work. The original industrial aesthetics of the building were brought up and underlined with great discretion. The goal of the restaurant area is to attract employees to work at the premises also outside of the lunch hours. This was implemented with adaptable INTO the Nordic Silence space solutions like multiple POD ROLL SMALLs dividing the space and offering a room-like place for ad-hoc meetings or to just have a cup of coffee with a colleague, and POINT sofas to create comfortable yet ergonomic lounge areas.

The restaurant has open, semi-open and closed meeting places.

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Nordea