Gensler Charlotte Food & Beverage by genslerclt

FOOD & BEVERAGE 2021

A UNIQUE APPROACH

KEY COMPONENTS SPACE

R ST

AT EG Y

RA ND

DESIGN EXPERIENCE

THE INTERSECTION

AN INTEGRATED APPROACH TO MEANINGFUL DESIGN EXPERIENCE

We bring a unique integrated approach to each project combining strategy, space design, and brand storytelling to better understand design opportunities from many perspectives and craft holistic and engaging user experiences at a variety of scales. We build from an understanding of people and cultures, current market trends, and emerging technologies to seek new, creative ways to expand experiences, drive lasting emotional connections, and create spaces that define the trends of the future. Unlike the typical architecture approach simply of the 'how' in space design we are incorporating the 'why' provide clients with a holistic approach to experience design with diverse perspectives

STRATEGY

FINDING OUR NORTH STAR

All projects start with the intent. Using business strategy and design thinking methodologies we work with you to define the potential solutions and craft a plan to find the answer. Using our expertise, we identify market trends, define positioning and differentiation strategies within the competitive landscape, identify strategies for growth, and align design opportunities with business goals and customer needs. Services Offered: Primary Interviews On-site Observations Feasibility Study Ethnographic Research / Market Research and Analysis Real Estate Strategy Vision Workshops Post-Opening Evaluation

BRAND

CRAFTING A COMPELLING STORY

In a competitive market, it is essential to define brand identity. Our team will work closely with you to bring your concept to life. Using the project strategy, we will develop and provide a uniquely branded experience that connects with visitors and creates memorable experiences that keep them coming back. Services Offered: Brand Assessment Brand Strategy and Positioning Naming Visual Identity Systems/Logo Design Communication & Messaging Strategies Copywriting Brand & Identity Guidelines Brand Engagement Training Print Collateral Design Point of Purchase Communications In-Store Brand Communications Packaging Design Environmental Graphic Design Signage & Wayfinding Design Merchandising

SPACE

BRINGING THE PROJECT TO LIFE

With a firmly established strategic approach and concept, we will work with you to bring the design of the space to life through careful planning and effective problem solving. No design opportunity is too large or small for our team. Services Offered: Prototype Design Experience Concepting & Design Planning + Test Fits Sustainable Design & Architecture Fixture Design Pop-Up Design Design Guidelines Prototype Standards Construction Documentation Construction Administration Fabrication Coordination Roll-Out Architectural Services Roll-Out Process Development Construction Project Management Services

EXPERIENCE DESIGN MOVING FROM TANGIBLE TO INTANGIBLE

According to Gensler's 2020 Experience Design Index Research, which studied the impact of design on experience, great experiences go further than customer service, product value, and design. Great experiences excel at intangible attributes like beauty, uniqueness, authenticity, inspiration, and intuitiveness. Single use spaces are becoming obsolete. People are working, eating, socializing, exercising, having fun, taking classes and shopping everywhere. People may set out with one intention for entering a space, but indicate a higher experience rating if given the opportunity to engage in multiple activities. Together, our integrated approach of Strategy, Brand, and Space will go beyond just beautiful design to craft memorable experiences that support a variety of intents and go beyond the tangible attributes in an effort to form lasting emotional connections.

DESIGN RESEARCH & STRATEGY

DISCOVER

DEFINE

DESIGN REALIZATION

DESIGN

DELIVER

THE FRAMEWORK

A REPEATABLE DESIGN PROCESS

Our team leverages a repeatable design process to deliver meaningful experiences. Working with our clients, this framework is dialed in to deliver maximum value. Discover: Our team diverges, gathering information and understanding through strategic research. Define: Taking what was gathered in the Discover phase, our team converges – synthesizing the research, identifying themes and insights that provide opportunities for design and programming requirements. Design: Moving from strategy to design, our team diverges once again – developing an array of conceptual designs from the opportunities identified in the Define phase. Deliver: Through client feedback, a direction is established and our team works to bring it to life from design development through construction administration.

SELECTED WORK

HARRIET'S HAMBURGERS CHARLOTTE, NC

Gensler teamed up with Plaid Penguin and Papi Queso to create this new hamburger concept inside Optimist Hall. The 675 SF stall has a prominent connection to the main hall entry and connection to the outdoors made by it's own pick up window Creating a modern take on the classic American diner, p-lam countertops, aluminum trim, rounded corners quilted stainless steel set the backdrop for the punch of the brand logo and elements. Strong brand colors were offset with a black and white menu and order / pick up signage. Creating strong attraction and buzz within the food hall, the design aimed to building on the brands philosophy that "It's Simple, Just be Good. . . Be Good at What you Do. . . .Be Good to Others"

KITCHEN VIEW - FROM DINING

THE SUFFOLK PUNCH CHARLOTTE, NC

Gensler was approached by Durban Hospitality to expand the existing kitchen at The Suffolk Punch for a new show kitchen offering an expanded menu. SKETCHES

A Suffolk Punch is a work horse used support a breweries in Europe. The concept was built around the new Show Kitchen being the 'Classic Workhorse' to the Brewery / Restaurant. Adjacent to the brewing facility and as a backdrop to the tap room, the new kitchen is the show piece inside it's industrial surrounding. Refined in its details, authentically unique, yet true to the brands identity. 18

BOSSY BEULAH'S CHICKEN SHACK VARIOUS LOCATIONS Gensler is teaming with Noble Food and Pursuits and the Durban Group to expand Bossy Beulah's Chicken Shack to Winston Salem, Southend in Charlotte, and Fort Mill. The design concept is built off the *original store design off Freedom Drive. Quintessentially a Chicken Shack, with mix of polished concrete floors, raw exposed white painted masonry and wood counterbalanced by warm woods, dark metals and soft green ceramic tile and brand graphics. The overall expression is feminine yet bold, just like "Bossy" Elevating the fried chicken sandwich to an art form in the legacy of Aunt "Bossy" Beut, Jim Noble is setting out to provide the best Fried Chicken Sandwich period. Once you've tried one you will know.

*by Johnson Studios

101 N TRYON CHARLOTTE, NC

The project includes the interior and exterior remodel of the ground floor level of a highrise building located at 101 N Tryon St. The project area is approximately 45,000 SF including the plaza, atrium, lobby, and new retail spaces along Tryon Street. The project also includes: exterior design guidelines for street facing retail tenants, interior design criteria for food hall tenants, brand identity development of the 101 N Tryon property, and design for the tenant of the future 14,500 SF Food Hall. Click link below for Animation https://tinyurl.com/y5ksttst

BREWERY CHARLOTTE, NC

LOADING DOCK

TERRACE

OFFICE

BACK OF HOUSE

RESTROOMS

KITCHEN

WAREHOUSE

The project includes a 9,000 SF interior upfit to an existing warehouse space for a 3,500 sf tap room and 5,500 sf brewery and production facility. The concept is derived around 'The Embassy' being the first Charlotte and American location for this historic brewery.

PRIVATE EVENTS

SERVICE / PICK UP

BREWING

The project is in the initial phases of design and will be aiming for a fall 2021 opening.

BAR SEATING

BAR

MAIN SEATING STAGE

TRYCLAN E STREET

HOST STAND

RETAIL ENTRY

COMMUNAL SEATING

OUTDOOR SEATING

FIREPIT

DEWITT LANE 7

La Cosecha

LATIN MARKET, WASHINGTON DC

La Cosecha, “the harvest” in Spanish, located steps from Union Market, in 25,000 SF will house 14 food and retail vendors, indoor and outdoor seating, and space for performances and exhibitions. The vendors — each representing a diferent country, from Argentina to Bolivia to Mexico — will occupy a space that mimics a plaza, evocative of Latin American architecture. Edens is partnering with embassies and cultural organizations to ensure that the programming is authentic and representative. And events will include such activities as mezcal tastings, language classes and viewings of this summer’s Women’s World Cup. There’s also a space called the Culinary Immersion Studio — for cooking classes, language instruction, workshops and other pop-ups. Edens plans to lead other communityminded endeavors to support their purpose to enrich community through human engagement.

LOTUS SUSHI CHARLOTTE - 'UNBUILT'

Lotus Sushi, was a sushi bar concept and brand that Gensler developed for a local restaurateur looking to expand their offerings inside the existing restaurant space. Developing an entirely new experience inside the existing restaurant, the team developed the planning, interiors, and logo. WOOD COUNTERTOP

The concept of Lotus was developed as a counterpoint to the existing brand but contemplated in the connection to nature and natural materials. Warm and light woods, hemp rope, concrete, blackened metal are softened with textiles, artwork and custom inspired light fixtures. STONE BAR FACE

WALL - BAR

PAINT

The space aimed to transition from day to night and to be more casual and lounge like 5th Street then forward facing dining to create a new destination within the city. EXISTING WOOD FLOOR

CONCRETE COLUMNS

lotus - CoNCEPt

5th Street

ART WORK

lotus - FINIshEs CHARLOTTE, NC | 11 MAY 2018

5th Street

CHARLOTTE

LEGACY HALL PLANO, TX

Situated in the Legacy West development in Plano, Texas, Legacy Hall is dedicated to serving the best-of food trends prepared by premier chefs and local artisans. The three-story, 55,000-squarefoot European-style food hall contains over two dozen food kiosks and bars. It also houses a fully operational brewery and abundant day-lit dining spaces and outdoor terraces facing the Box Garden, a live music and entertainment venue that doubles as a beer garden. The monumentally-scaled steel structure is evocative of the prefabricated metal sheds that are ubiquitous in Texas. It is also designed to be flexible to allow the regular churn of new tenants that aim to introduce new flavors and culinary concepts to the Dallas/Fort Worth metroplex.

FOOD HALL CHARLOTTE - 'UNBUILT'

Gensler was approached by a local restaurateur looking to better understand the potential of an available 16,000 SF ground floor retail space. As a quick design exercise, the team developed the Food Hall concept of a "Roman Holiday". Turning into a quick shortcut between connecting thoroughfares reveals a surprising interior urban experience. An excuse for respite where culinary journey awaits and welcomes the guest to lose track of time. The collection of culinary spaces create opportunities for celebration and relaxation as if being on holiday.

BACK 40 MERCANTILE OLD GREENWICH, CT

The client approached Gensler to help them expand their interest in local and sustainable products into the retail market with a modern interpretation of an old fashioned general store. Located on a highly visible main street in Old Greenwich, Connecticut, the store is at the center of the community both literally and figuratively. The large windows in front were left free of display so the open shelving inside the store, stocked with products ranging from jewelry to gardening supplies, can be seen from the street. The “heart” of the store is an over-sized cashwrap that incorporates a gift wrapping station, various merchandising opportunities for small gifts, toys, and candy, and ample counter space for the merchant to sit down and engage with their customers.

FOUNDING FARMERS KING OF PRUSSIA, PA

Driven by the values of the American family farmer—passion for the land and concern for the community— Founding Farmers' expands outside its home market with a new restaurant and bakery experience that remains true to its roots. The two-story restaurant serves as a strong anchor to a new mixed-use town center in King of Prussia. A close collaboration between Founding Farmers and Gensler brings to life with whimsy and curiosity the story of the more than 47,000 family farmers who majority own the restaurant. Each Founding Farmers restaurant is inspired by the local history and events of the surrounding landscape. With references to nearby Valley Forge, the King of Prussia location references the story of the wives left behind during the war who took care of nearby farms.

SFOGLINA WASHINGTON, DC

Sfoglina's new Italian-inspired restaurant design appeals to the projected nostalgia of walking into the home of an Italian grandmother and welcoming the guest to a warm and intimate dining experience. Michelin-starred chef Fabio and his wife, Maria Trabocchi, created Sfoglina to build a neighborhood-friendly restaurant with moderately priced yet world-class Italian cuisine in the Van Ness/Forest Hills neighborhoods of DC. "Sfgolina" typically refers to a woman making hand-made pasta in the Italian culture, which serves as the inspiration for the restaurant's food and open-concept design.

ATTO PRIMO SHANGHAI, CHINA

It’s hard to think of a more picturesque dining venue. You’re sitting in a dimly lit banquette with gold hanging lights, attractive tiles, and seats lining the windows overlooking the Shanghai Bund skyline, packed in with people to see and be seen. Venetian mask hang from the ceiling and the menu opens with the instruction “enjoy the theater of food”; the concept of creating a dramatic storytelling experience revolving around Italian food and culture was the principle theme of the restaurant’s design and visual identity. The theatrical theme doesn’t stop with the décor – even the name ATTO PRIMO means “First Act” in the language of the theatre. Nestled within Shanghai’s historic Five on the Bund building, the dramatic views from Atto Primo’s first location sets the tone for founding visionary Gianluca Serafin’s latest dining concept. The venue’s open space concept brings together the three areas of “Sonetto,” “Drama”, and “Satira”. ‘Drama’ provides a more secluded, private ambience while ‘Satira’ allows guests to observe the artistry of the restaurant’s world class chefs preparing meals.

POTENTE

OSSO&KRISTALLA HOUSTON, TX The Crawford Street Restaurants—Potente and Osso & Kristalla—are inspired by two fictitious towns in Italy. Potente is the mature, sophisticated, and upscale sister, while Osso & Kristalla is the young, playful, and more casual sister. Osso & Kristalla is a Italian restaurant that transitions from day to night—serving business lunches to late night cocktails. The light, airy space alludes to an Italian trattoria, with twostory volume ceilings, large open windows, and patrons pouring out onto an outdoor courtyard. Osso & Kristalla's aesthetics are soft and rustic with a rough, sawn beam ceiling and custom wall coverings. The casual design is communicated through whimsical and playful elements, including bronze and black light fixtures, beige and green banquettes, butcher-block tabletops, and an open concept kitchen, bringing diners closer to the action.

LOOSE-WILES GASTRO PUB & FREEHOUSE MINNEAPOLIS, MN

Located in Minneapolis’ North Loop area in the historic Loose-Wiles Building (a former turn-of-the-century biscuit factory), The Freehouse was designed as a place for people who really love beer. The new restaurant/brewpub celebrates the craft of making beer from the inside out. The interiors have a raw industrial character expressed in exposed mechanical systems, light and dark raw metals, concrete, wood and burlap curtains. Outside a grain silo stores 72,000 pounds of grain which is used in the beer-making process as well as in signature dishes.

BOWERY LANE SYDNEY, AUSTRALIA

Recalling New York’s Bowery Lane at the end of the 18th century, when it became the city’s most well-heeled and stylish street attracting grand residences, opulent theaters, and the burgeoning banking industry. The Bowery Lane kitchen has assembled a collection of local flavors and textures reminiscent of industrial era New York including an updated cocktail bar styled from the era. The exposed brick walls and exposed concrete feature with black leather banquettes, deco fixtures, and an oversized 18 seat communal table.

CHARLOTTE TEAM

KATHLEEN JORDAN, AIA, CID, LEED BD+C PRINCIPAL As a Firmwide Retail Practice Area Leader and Studio Director, Kathleen Jordan has led award-winning projects for Neiman Marcus, Armani Exchange, Barney’s New York, Uniqlo, and Adidas. Her prior experience as both an outside consultant and an inhouse designer gives her a unique and holistic perspective into retail planning and design. In addition to directing high-profile retail projects, Kathleen also leads Gensler’s research on global retail trends. She personally developed the white paper, “Resurgence of the Department Store” in 2012, and she has spoken on topics such as “Shopping the Globe” and “Beyond the Flagship” at international conferences. Kathleen was selected by readers of Design: Retail magazine (formerly DDI) as one of the top Retail Influencers of the Year for 2014 and she was inducted into The Retail Design Institute (RDI)’s Legion of Honor in 2017.

SELECT PROJECT EXPERIENCE Neiman Marcus, Various Locations Barney's New York Flagships, Various Locations Holt Renfrew Ogilvy, Montreal, Quebec Adidas - Fifth Avenue Flagship, New York, NY Back 40 Mercantile, Old Greenwich, CT Burger Heaven, New York, NY Cole Haan, Phipps Plaza, Atlanta, GA CoolMess Ice Cream Parlor, New York, NY Dylan’s Candy Bar Cafe, 3rd Avenue, New York, NY Lincoln Road, Miami, FL The Grove, Los Angeles, CA Fred Segal LAX, Los Angeles, CA SLS Hotel, Las Vegas, NV Princess Cruise Lines, Royal Princess On Board Retail Royal Caribbean Cruise Lines, On-board Retail Stubhub Flagship, New York, NY Topshop, 608 5th Avenue New York, NY NBA Retail Flagship Store New York, NY

SIZE (SQ FT) 265,000 45,000 1,120 3,000 3,500 1,500 1,200 4,500 2,300 2,200 4,000 10,000 6,400 45,000

BRYAN SOUTHWICK, AIA FOOD AND BEVERAGE DESIGNER / ARCHITECT Bryan possesses an extensive knowledge into the design, construction, and operations of restaurants, retail and hospitality projects. With 17 years of accomplished experience in boutique design in San Francisco Bryan has recently joined Gensler Charlotte to expand on this experience. Bryan has a comprehensive background in all phases of design, with a concentration of design documentation, presentation methods, and finish/furniture selections. He is a licensed Architect in North Carolina and has extensive operational experience with a range of local and national clients. Well-versed on both the technical and imaginative sides of the practice, he strives to build spaces that are exquisite, pragmatic and timeless. His work has been featured in Architectural Record, GQ, California Home + Design and Hospitality Design magazine.

SIZE (SQ FT) SELECT PROJECT EXPERIENCE various Bossy Beulah's Chicken Shack Harriet's Hamburger - Optimist Hall 675 The Suffolk Punch Kitchen Renovation 500 La Cosecha - Latin Market Washington, DC 25,500 Retail and Restaurant Concepts for Royal Caribbean various Optimist Hall - Innovation Center, Charlotte, NC 83,000 Basil Thai - Remodel Concept 4,000 Bank of America Gateway Cafe, Charlotte, NC 4,000 Sofas + Cheers Brand Identity, Morrisville, NC 4,000 Asian Box, multiple locations in CA* 1,250 Delaware North Company* Cross Grains Brewery Concept, various location 2,000 Yosemite National Park, CA, 10,000 25 Lusk, San Francisco, CA* 15,000 Barrel House Tavern, Sausilito, CA* 5,000 Nordstrom* Bazille, The Woodlands, TX 4,000 Bistro Verde, Vancouver, Canada 8,000 Habitant Bar, Seattle, WA 750 eBar, Torrance, CA 2,000 Pausa Restaurant and Bar, San Mateo, CA* 4,000 *Work Prior to Gensler

HANNA GRAU INTERIOR DESIGNER

Hannah is an interior designer specializing restaurant concepts and design. Recently coming to Gensler from Fortuna Enterprise where she was the Head Designer responsible for close to 100 food and beverage projects across the country. Enthusiastic by nature, industrious in disciple and inventive through imagination, Hannah is focused on the ultimate outcome. Fusing approachability with expertise she aims to create dynamic strategies for restaurant, hospitality and retail projects.

SELECT PROJECT EXPERIENCE Harriet's Hamburger - Optimist Hall The Suffolk Punch Kitchen Renovation Retail and Restaurant Concepts for Royal Caribbean *Knowledge Perk - Full Immersion Coffee Shop *Cafe Beyu, Duke University *Cincinnati Children's Museum Retail Gift Shop Nourish - Restaurant Cup and Pint - Cafe * Waikiki Beach Side Bistro * Waikiki Grass Shack

SIZE (SQ FT) various 5,000 varies 1,500 6,500 2,500 2,500 1,800

*Work Prior to Gensler

SAM PITTS PROJECT ARCHITECT Seth works closely with Bryan Southwick for all aspects of a project's design and technical execution. Sam translates concept into space planning and schematic studies, exploring design concepts and develops these concepts in detail. Sam is passionate about focusing on the decorative elements – furniture program, color palettes, finish selection, planting, artwork and accessories.

SELECT PROJECT EXPERIENCE Bossy Beulah's Chicken Shack La Cosecha - Latin Market Washington, DC Confidential Retail Grocer Rollout *Pineapple and Pearls – Washington, DC *Hula Girl Bar & Grill – Arlington, VA *Smokehouse Live – Leesburg, VA *Astro Doughnuts & Fried Chicken – Falls Church, *VA + Los Angeles, CA *&Pizza – multiple locations in DC metro area *District Winery – DC *Work Prior to Gensler

SIZE (SQ FT) various 25,500 163,742 3,200 3,000 6,000 1,800 2,000 10,000

APPENDIX *Select work by the Charlotte design team outside of Gensler.

LILY

SAN FRANCISCO

Lily is the first Vietnamese restaurant for chef Rob Lam, the Vietnam-born chef, who grew up hanging out in his mom’s Vietnamese restaurant in Orange County. He teamed up with first-time restaurant owners Lily and Lucy Lieu. The constraint of the long and narrow space was solved with continuous bar counter seating and long red banquette which stretches through the dining room under a striking carved wood ceiling. The rest of the space is accented with modern interpretation of ancient materials and details. Cobblestone flooring, apothecary liquor drawers, light lanterns and a long hand drawn scroll mural. The goal was to create a space which can transport diners with the culinary experience of Vietnam

Bryan Southwick, CCS Architecture

photography - Tabblehopper

NORDSTROM

HABITANT SEATTLE, WA

Nordstrom - Habitant Bar - on the 3rd floor of the original flagship store in Seattle, Washington. This is a newer concept for the Nordstrom Restaurant Group with Habitant being a full liquor bar inside the retail environment. The bar is situated against the windows, very much open to the store, while floating liquor display boxes create the backdrop of the bar. Rosewood veneer paneling is used on the bar die wall and millwork. Calacutta Oro runs continuous on the front and back bar counter tops and also clads the back bar walls. The central “Hollywood” liquor display, long back bar and angled counter shape give the bar emphasis. The space is further outlined by a floating wood and acoustical felt frame-andpanel ceiling and a solid brass and wood rail. The seating area incorporates cocktail lounge seating, banquettes and one signature communal table. The overall bar design aims to create the quintessential cocktail bar with a modern, timeless look and feel and provide a respite for shoppers.

Bryan Southwick, CCS Architecture

photography - Aaron Leitz

NORDSTROM

BAZILLE WOODLANDS, TX

Bazille, is a new full service bistro concept for Nordstrom. The space is laid out around a bar at the entry which connects bar dining and main dining. The backdrop to main dining is the exhibition style kitchen warehouse windows. The ceilings and mechanical ductwork are left exposed except for hung wood ceiling panels over dining and a floating ceiling punctuated by a custom light fixture over communal tables that projects towards the restaurant entry. The floor–to-ceiling windows with booth furniture seating create a strong indoor | outdoor connection from the restaurant to the exterior patio dining. Like the menu, the design of the space is casually sophisticated with a warmth and comfort everyone can relate to. Natural materials such as hickory, acacia woods, concrete bar countertop, and hot rolled steel play off materials like Heath tile and patterned upholstery fabric. The overall material compositions aims to bring authenticity and craft to the store’s overall modern aesthetic.

Bryan Southwick, CCS Architecture

photography - Ben Hill

NORDSTROM

BISTRO VERDE VANCOUVER, BRITISH COLUMBIA

Perched on the third floor of the northeast corner of downtown Vancouver’s new Nordstrom store, Bistro Verde restaurant is a destination restaurant oasis in the center of the urban environment. The 200 seat restaurant is defined by a series of signature tables – wine table, chef ’s table and bar communal table. The remaining seating groupings are balanced between booths, banquettes, and floating 2 and 4 top tables. The heart of the restaurant, the “kitchen box” displays the exhibition style cooking open to dining through warehouse windows. Materials like exposed existing concrete, warm and natural grain woods, hot rolled steel, fired kiln shelf tiles, and modeled porcelain floors; complement materials like amber artistic slump glass, custom pendant light fixtures, belting leather panel walls and rich leather upholstery fabrics. The restaurant interiors play on the locale of the Canadian Pacific Northwest, recreating an open warehouse feel in a refined retail environment.

Bryan Southwick, CCS Architecture

photography - Aaron Leitz

NORDSTROM

BAZILLE TORRANCE, CA

The Bazille restaurant in the new Nordstrom Del Amo store in Torrance, CA. With an open glass façade, decorative sun screening and exterior terrace dining, the restaurant has a strong presence from the street and commanding views towards the Pacific Ocean to the west. The restaurant is a local destination for shoppers and dining guests alike. The restaurant’s floor to ceiling glass, bringing in natural light and framing exterior views through the restaurants floor to ceiling glass façade. The restaurant’s main dining area is accented by a large decorative illuminated hung ceiling element. Flanking dining on either end is an open but glassed in exhibition style kitchen and on the opposite end an internally illuminate mirror back bar display wall. These large focal features, create openness between the store and restaurant. The overall material compositions aims to bring authenticity and craft to the store’s overall modern aesthetic.

Bryan Southwick, CCS Architecture

photography - Aaron Leitz

PAUSA SAN MATEO, CA

The design of PAUSA is meant to evoke a modern Italian experience with crafted materials and sophisticated lines within an open and light filled space. Large sliding doors and sidewalk dining welcome passersby to join the convivial bar atmosphere or stay for a meal. The marble bar and richly detailed brass liquor shelving lead the eye back to an open kitchen with wood fired pizza oven and dough preparation room, creating interest and a strong connection to the food. The composition of the materials is a mix of reinterpreted classic Italian elements with geometric wall tile, blackened steel and rustic leather playing against the feminine lines of furniture, brass accents and patterned glass. These materials are enveloped by the warm tones of walnut, gray French oak and plush drapery. Porcelain stoneware floor tiles reminiscent of an aged Italian patterned floor run wall to wall below exposed ceiling trusses, while large hanging pendant lights of delicate brass and steel fill the space

Bryan Southwick, CCS Architecture

photography - Paul Dyer

HOG ISLAND OYSTER COMPANY SAN FRANCISCO, CA

Located in the iconic San Francisco Ferry Building with sweeping views of San Francisco Bay. The centerpiece oyster bar sports a concrete and oyster shell top by Bohemian Stoneworks in Sebastopol and a base of handmade blue tiles by Blue Slide Art Tile in Point Reyes Station. All of the project’s metal fabrication is by Eclipse Design in Petaluma. The shelves at the cocktail bar are from an original 1880’s redwood foundation at the Hog Island farm in Marshall. Hog Island’s history and geographical setting is referenced throughout and fabrication and artwork is by local artists and craftsmen. Recycled materials were used whenever possible and include East coast sinker cypress, oyster shells in the oyster bar top, and ipe wood from the Coney Island boardwalk used to build seating. Bryan Southwick, CCS Architecture

photography - Paul Dyer

25 LUSK

SAN FRANCISCO, CA

The clients wanted a ‘destination’ for eating and drinking that would be unique, sophisticated, and upscale….the kind of place they would want to go. They knew they had bought a great warehouse, which was formerly for smoking and packing meat. The architectural goal became clear in that we needed to not only create a great restaurant, but a notable one with high energy and social buzz, which would reward the urban epicureans for dinners and late-night drinking. The brick façade was opened up to allow light in and to expose the architectural guts of the inside. The 2-story space was then ‘cut-up’ to become one and yet also two; where the main dining area is on the second level which then overlooks the lounge below with its hanging fireplaces. The key design direction that brings the interior to life is the intentional counterpoint between the existing heavy timber and masonry to the new urbane finishes of polished plaster, stainless steel, and reflective glass.

Bryan Southwick, CCS Architecture

photography - Paul Dyer

DUAL ESPRESSO COFFEE BAR

KNOWLEDGE PERK COFFEE CO.

KNOWLEDGE PERK COFFEE ROCKHILL, SC

Two coffee gurus' vision of creating the ultimate Third - Wave Coffee experience, "Full Coffee Immersion". From choosing the hot, new Mod-Bar espresso machine with amp-like engine, to designating a space for omni-directional virtual reality treadmills outfitted with tours of their Fexotic U L L coffee COFFEE IMMERSION farms, customers can immerse themselves into ROCKHILL, SC the coffee world from the cupping, roasting, harvesting, down to the sipping experience.

KNOWLEDGE PERK COFFEE CO.

SPECIFIED FURNITURE AND FIXTURES

T w o c o ff e e g u r u s ’ v i s i o n o f c r e a t i n g t h e u l t i m a t e L E Da G E vP Ee R K CC O Fo F Eff E Ce O .e T h i rKdN O-W W experience, “FULL COFFEE I M M E R S I O N ”. F r o m c h o o s i n g t h e h o t , n e w Mod-Bar espresso machine with amp-like engine, to designating a space for omni-directional v i r t u a l r e a l i t y t r e a d m i l l s o u t fi t t e d w i t h t o u r s o f t h e i r e x o t i c c o ff e e f a r m s , c u s t o m e r s c a n i m m e r s e t h e m Wbsui eti lhdlit nvh geebh see ianr igt not hf tet hoe t h e c o ff e e w o r l d f r o m t h e c u p p cfiuonnff cegtei o,bnaarrl, iots yi zaae rsae nt di n g , h a r v e s t i n g , d o w n t o t h e s i p p i ccnor umgcpi al el e.t eTxlwy opi dee nrt iic ea l n c e .

Hannah Grau , Fortuna Enterprise 04

and symmetrical espresso lines are set up on either side of the geometry of the counter, forcing the counter to take shape with form following function. The rigidity of the equipment molds the hexagonal structure of the bar.

SOURCE COUNTRIES FOR COFFEE A N D D E S T I N AT I O N S I N V I R T UA L R E A L I T Y

P O U R O V E R CO M M U N I T Y TA B L E S

EXISTING BRANDING + PRODUCT

BLOCKING PLAN

Prelimi blocking designates sp for re merchandis full service co bar, espr competition st virtual rea

M.Y. CHINA GRATON RANCHERIA, CA

M.Y. China is Celebrity Chef Martin Yan's second showcase restaurant at the Graton Resort & Casino in Rohnert Park. His modern interpretation of traditional, high-end Chinese cuisine is a paired with ancient culture and authentic ingredients. The 8,000 square feet restaurant spans over two floors. Guests enter from the casino floor past the inviting bar and beneath an undulating red ceiling element comprised of vertically oriented red acoustical fabric panels. With 175 seats, the first floor is comprised of several areas for eating and drinking; the bar, “temple room”, main dining room and bar seating along the full exhibition kitchen, where “Noodle Dancers” are the star of the show, preparing fresh noodles and wok dishes for all to see. In the mezzanine there is a dining for 50 overlooking the restaurant below. The surrounding space can be divided into smaller areas for private parties and features a custom dragon graffiti-inspired mural by tattoo artist Khalil Rintye of Ed Hardy Tattoo City in San Francisco. Bryan Southwick, CCS Architecture

photography - Paul Dyer

STONE'S GAMBLING HALL AND TAVERN CITRUS HEIGHTS, CA

Stones is a boutique 25,450 square foot gambling hall, restaurant, and bar. As an entertainment destination, it is meant to be engaging, enticing, and exciting; yet without the typical glitz found at most casinos. It’s really designed for the locals and those that will drive from other parts of the California Central Valley with references to the ‘American Road House’ and ‘Route 66’. The Main Hall leads to the bar, with two rows of blackjack tables on either side The main bar, anchors Sammy’s Bar & Grill, which has a live-fire exhibition kitchen, and assorted dining areas for 150 people. Flanking the main hall are tables for Asian and California games and The Saloon a ‘Poker Room’, with 18 tables used primarily for playing Texas Hold ‘em. This room is designed to be a discrete experience from the main space with an interior which is a bit ‘western’. It has its own bar, and at the end of the room are 2 fireplaces with a massive longhorn steer head above.

Bryan Southwick, CCS Architecture

photography - Paul Dyer

NIKKEI

SAN FRANCISCO, CA

*Unbuilt Project

Bryan Southwick, CCS Architecture

NOMICA SAN FRANCISCO, CA

This new 3,500 square foot Izakaya is located in San Francisco’s Upper Market/Castro, designed as a gem for the neighborhood and as a city destination. The ownership team is headed by Yoshi Tome and Paul Quinn from Sushi Ran in Sausalito. As a Japanese Izakaya, it’s meant to be a local neighborhood place for eating and drinking. The restaurant was designed to look and feel subtly Japanese, and therefore modern, also fitted to the expectations of San Francisco diners. Overall, its DNA is that of many Japanese interiors: mixed wood, detailed carpentry, and artful craft. All of the carpentry and majority of the furniture was built on site for the utmost in authenticity.

Bryan Southwick, CCS Architecture

photography - Paul Dyer

BARREL HOUSE TAVERN SAUSILITO , CA

Located on the scenic waterfront of Sausalito, Barrel House Tavern occupies the space was once the original ferry terminal that shuttled passengers from Sausalito to San Francisco before the opening of the Golden Gate Bridge. With 140 seats, the 5,000 SF restaurant embodies a sense of craft in the culinary concept and restaurant interiors. Efforts were made to retain the historical characteristics, including reclaimed maple lining the barrel vaulted ceiling, and framing the windows and deck overlooking the water. Existing cement plaster arches were refinished and polished, and lined with formed bronze. The bar walls were finished with hand wooven belted leather. All furniture was custom designed and fabricated, and all the dishware was provided by Health Ceramics produced in their factory a few miles away.

Bryan Southwick, CCS Architecture

photography - Paul Dyer

ASIAN BOX VARIOUS LOCATIONS

Asian Box, a home grown Vietnamese brand out of Palo Alto, CA was looking for a reboot of their brand for their existing 5 stores and to carry out reconcepted prototype design for their next 5 stores. Their "Farm to Box" brand is built in a relatively small, approximately 1,250 SF spaces, around an open kitchen, similar to street carts in Vietnam. Asian Box was looking for an authentic, finely crated space for their guests. The design highlights their fine casual brand with custom furniture, lighting, materials, signage and menuing. The design worked to enhance the brands high volume sales and increase throughput and effeciency.

Bryan Southwick, CCS Architecture

photography - Frank Klein

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