Frank Lloyd Wright became America’s most celebrated architect over a career spanning seven decades by designing spaces connected with nature – and people. Brisbane’s Talisman Group is cleverly building multiple restaurants that connect with diners under one roof. Fittingly, their next project is a homage to Lloyd Wright and classic American food in an Australian brewpub.

Aptly named The Wright House, the project will take the corner spot at Woolloongabba’s South City Square, joining the group’s other venues, Sasso Italiano, Casa Chow, Purple Palm and South City Wine Bar.

Like something straight from the pages of Architectural Digest, this 300-seater looks destined to be another hit.

Talisman is Jared Thibault and Vince Lombino – hospitality veterans who now call Brisbane home after working across Europe, the US, Asia and Australia. Their two-storey, indoor-outdoor venue “will have a different look and feel close to the Gabba and later the Olympics,” Vince says.

“We work with Studio_K’s Emilia Kosiek. She gets what we want from something drawn on a cocktail napkin.”

As a result, the Wright House will feature stained glass, stone walls, crafted timber, a floating mezzanine, open kitchen and hanging rose gold brew tanks.

Food and drinks will be as detailed as the interiors. Executive chef Gabriele Di Landri will bring his pub A-game from his Dolphin Hotel days. Jared and Vince nicknamed their Italian-born chef ‘The Unicorn’ because of his remarkable ability to work across multiple cuisines, styles and formats.

The Wright House aims to take Aussie pub food up a notch, with a Spanish-style parrilla grill. Expect steaks, schnitzels and more. A good thing, then, that Aether Brewing is creating an exclusive Boston-inspired beer to complement the food. Classic cocktails and a list of Australian and American wines will also feature.

Upstairs on the mezzanine, accessed via the glass and wood staircase, will be The Office. Described by Jared as a chop house, the intimate 30-seater will hark back to a time when executives had expense accounts and lunches were long with three martinis mandatory. 

It’s old-school opulence with black leather booths and polished mahogany in a space that, according to Vince, is like “a well-travelled businessman’s office”, with file cabinets, all booths except for one share table, small table-top lamps, cool back bar joinery.

But Jared advises: “You won’t know what time of day it is; it will be something that you don’t find anymore.”

All the American classics will be on show with a side of theatre. Prime rib, twice-baked potatoes, and Clams Casino, with drama courtesy of a Caesar salad tossed table side and Cherries Jubilee also flambeed at the table.

Additionally, the concept within a concept will be all about personalised service. And a bar specialising in Manhattans with an emphasis on American whiskies.

For the pair, who both virtually grew up in hospitality, building a dining precinct one restaurant at a time means they can be hands-on.

“It’s all about our partnerships, from builders and designers to staff and suppliers. We are loyal and love working with these people.” Jared says.

The Wright House is due to open later this year.

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