InsIde storIes / commercial installation
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Michael Berman reveals how he and partner Thomas Schoos pull double-duty
as designers and owners of a successful restaurant in West Hollywood.
Tell us a little about O-Bar. How did How much time do you spend on-site? posed to manage, the restaurant, for us it’s like
you find the location? What was the inspi-
I was at O-Bar every night for the first two
having company come over every night. We
ration behind O-Bar and the atmosphere
years, but have now tapered off a lot. Our of-
can throw a party whenever we want.
you created?
fice is right next door so we’re around all day You first delved into the restaurant de-
We actually found O-Bar by accident. I live and at least part of the evening. signing business with Tao in New York and
nearby and noticed that the previous restau-
What obstacles, if any, have you experi-
Koi in Los Angeles. How did these projects
rant, called Felt, had closed down. I was with
enced while operating a restaurant and bar,
come about and how have your past restau-
Thomas Schoos, my business partner, at a din-
and still owning and running your design
rant projects been reflected in your current?
ner meeting that night discussing a location
firm? What kind of surprises have you en-
someone wanted us to design on Melrose Av-
countered since O-Bar opened?
enue. I turned to Thomas and told him that
Felt had closed. One of the men at this meet-
Neither Thomas nor I had ever worked in a
ing happened to be the owner of the building.
restaurant before and I spent the first two years
From there, everything just fell together.
learning all that I could. Things like grease
We needed to get O-Bar open very quickly.
traps and food costs were pretty much foreign
I looked around the neighborhood and tried
to us before that. Restaurant accounting and
to analyze why some places had been there for
being patient with a customer who wants to
years, while others were closing up. We de-
yell were all big lessons for us. Fortunately, we
cided that, because of our location, we needed
have had some really great managers to keep
to be a sort of high-end neighborhood place.
things running. Since we only operate, as op-
Our goal was to be a place nice enough for a
celebration, but casual enough to stop in for
a burger.
If you look around O-Bar, you’ll notice we
used a lot of natural elements in a modern set-
ting. Rocks and iron cover the walls, the bar
top is lighted, recycled glass and small water
features can be found throughout the restau-
rant. The chandeliers are made of a stone called
selenite (a type of gypsum), which our crew
chipped apart and assembled themselves.
What guided your decision to purchase
and run your own restaurant/bar?
We had opened some very successful restau-
rants for other people and were finding that
we liked the hospitality industry. We also like
the idea that we can really be part of a com-
Above: O-Bar Restaurant, located on Santa Monica Blvd.
munity – something you don’t feel too often
in West Hollywood; Right: The interior of O-Bar Restau-
in Los Angeles. We have a chance to give back
rant features fabric-draped walls, quartz votive candles
by hosting charity events, catering fundraisers
and elegant chandeliers; Opposite page: O-Bar’s ve-
and donating dinners for silent auctions.
neered wall treatments feature arcs and curves.

3n Design Trade Magazine
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