Every era has its own distinctive palette of colors, and restaurants tend to reflect those shades. The popular restaurant decorative shades of the 1970s, for example, happened to reflect the most popular wine of that decade: the pinky rose blush of white zinfandel. Yeah, there's no accounting for taste.
The restaurants of the following decade played around with variations of bottle green and dark woodwork (it was considered "clubby"), mustard yellow, and taupe. White is also a defining color -- Crown Center's Crystal Pavilion (now known as Milano) was a good example -- and doesn't fall out of fashion as quickly as, say, teal.
But red, according to a story on the Wall Street Journal's website
, is back in a big way.
The WSJ story quotes a New York-based restaurant consultant as saying that the popularity of red interiors started among the rich "because really wealthy communities love Chinese lacquered walls, and these things trickle into the rest of the culture."
WSJ writer Sumathi Reddy notes that in the restaurant community, the "popularity of red can be attributed to several factors. It's the most popular color for food packaging and is believed by some color therapists to stimulate appetite."
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Leawood's RA Sushi
has a lot of vibrant red in the decor. A restaurant that I've always perceived
as being lushly red isn't very red at all: The Golden Ox
in the West Bottoms, although it does have carpet with burnt-red tones.
When the Raphael Hotel's dining room, Chaz on the Plaza
, was renovated recently, a lot more red was added to the decor of the intimate space. And it did
make the room sexier.
But who has the reddest dining room in the city? I say it's the main dining room in the Webster House
in the Crossroads.