NORMAL - After considerable thought, architect Josh Behr finally came up with a description of the Medici restaurant he helped design in uptown Normal. | Photo gallery

"It's old-world high-tech with casual, funky elegance," said Behr.

Customers who give the restaurant a try after it officially opens Jan. 22 will see what Behr means.

There are antique glass pendant lights hanging over the downstairs bar, stained glass in the front windows, and a vibrant blue-stained concrete floor.

The wallpaper on the second floor contains millions of tiny glass beads, the lights above the bar have paper-thin wooden covers. A long wooden bench invites relaxation.

The staircase incorporates wood, glass, copper, wrought iron and steel. Each table in the restaurant has a different top, created by two Amish woodworkers employed at a furniture store on the Wisconsin tree farm owned by Medici co-owner Hans Morsbach.

"All of the owners have an interest in art," said co-owner Paul Morsbach, also Hans' son. "In many ways, this represents their personal interests. Hans loves trees; some of the art is from Other Ports."

Other Ports, which carried collectibles, antiques and items from around the world, was formerly at the site and was owned by another Medici co-owner and Bloomington resident Bob Steinman. The building was gutted and the original façade replicated for the restaurant.

"It was a very collaborate work," said Behr. "It didn't spring from my head. There were a number of talented people involved."

Lighting was coordinated by Ben Spicer who went to school with Paul Morsbach's sister and designed the lighting for Oprah Winfrey's set. Wisconsin metalsmith and long-time family friend Robert Schulz made the iron bakery sign, coat hooks and iron spindles on the staircase. Schulz works without electricity.

Local artist Dann Nardi sculpted the base at the tree in the middle of the restaurant. The two-story tall, debarked tree used to grow behind the restaurant building but had to be moved for construction.

John Sofianos, who designed the five kitchens at the restaurant and bakery, started working at Morsbach's other restaurant - Medici in Hyde Park - more than 30 years ago. Behr also worked at the Chicago restaurant while studying architecture in school.

"We pulled on each person's specialty," said Paul Morsbach.

But the décor is just part of the restaurant, he said. Another important feature is the food.

General Manager Tammy Dunbar, who was manager at Olive Garden for 14 years, said there's a misconception that because the restaurant is beautiful, it will be expensive.

Not so, she said. Sandwiches will range from $5.50 to $9; entrees (besides pizza) top out at about $10. Menu selections will include fresh hamburgers on buns made in the accompanying bakery, soups, salads, pasta and pizza on homemade dough. Eventually, Dunbar said, daily specials will be added. Medici also will have 32 varieties of beer and a host of specialty drinks.

Besides making baked goods for the restaurant, the next-door bakery also will be open to customers who just want baked goods. Items will include croissants and fresh ciabatta bread initially. The menu will expand in future weeks and is expected to include Medici's apple pie, featured in Bon Appetit magazine.

In future weeks customers also will be able to choose to eat on the upstairs patio. The patio will have seating for about 100 people. There is an outdoor bar and long-range plans include a water garden.

The restaurant and bakery will employee 160 people.

Medici in Normal

Location: 120-122 W. North St.

Official opening: Jan. 22

Restaurant hours: 11 a.m. to 10 p.m. Monday through Saturday; 11 a.m. to 10 p.m. Sunday

Bar hours: open until 1 a.m. Monday through Thursday; until 2 a.m. Friday and Saturday

Bakery hours: 7 a.m. to 9 p.m. Sunday through Saturday

Miscellaneous: Medici in Normal will not accept reservations except for banquets; banquet space with audio-visual equipment is available.