RestaurantsBuilding Focus

Restaurants Reinvented

Two disparate restaurants, located a continent apart, get new life from makeovers.

With few exceptions, restaurants, like most hospitality venues, periodically need to be re-energized. Tastes change and the dining public can be fickle. Neighborhoods, too, evolve and restaurants may feel the need to adapt to those changes. Diners may tire of the industrial and quirky and want something quieter. A carefully cultivated mood is just as important as eye-catching components, and each of the restaurants featured here have both—more than enough for a memorable meal.

SEASONS ANIMATE REDESIGN While remaining in Toronto’s popular Queen Street West neighborhood, the reimagined Nota Bene restaurant features an all-new design concept inspired by chef David Lee’s new menu ideas centered on seasonal ingredients. Interior design firm +tongtong, Toronto, collaborated with owner/chef Lee to renovate the interior of Nota Bene, an established fine-dining restaurant that was originally designed by KPMB Architects, Toronto. +tongtong expanded the idea of

Opposite, far left. A distinctive feature linking the bar and dining room is a custom-designed wine display that is backlit and framed behind a glass wall. Columns of vegetable-tanned and oiled leather saddles gently cradle bottles of wine. Photo: Lisa Petrole, V2com

Opposite, near left. Upon entering Nota Bene, patrons are greeted by a statuesque tree. The trunk is of a fallen ironwood tree resurrected from the floor of a Southern Ontario forest and treated with the ancient Japanese process of Shou Sugi Ban, a technique in which wood is preserved through carbonization, rendering it matte black. Photo: Lisa Petrole, V2com

Above. Nota Bene’s new menu centers on seasonal ingredients. Interior design firm +tongtong expanded the idea of the changing of the seasons to a concept of change itself. The design integrates elements that celebrate the beauty of change, by the powers of nature and by the ingenuity of man. Photo: Lisa Petrole, V2com

Right. An installation of more than 70 tumble weeds migrate across the ceiling of the Nota Bene dining room, injecting an airy touch of endearing whimsy to the room. Photo: Lisa Petrole, V2com PROJECT DETAILS NOTA BENE

DESIGNERS John Tong, executive creative director and lead designer

Lisa Mann, creative director Kateryna Nebesna, designer

BUILDER Anjinov Inc., Toronto

the changing of the seasons to a concept of change itself. The design integrates elements that celebrate the beauty of change, by the powers of nature and by the ingenuity of man.

Upon entering the restaurant, patrons are greeted by a statuesque tree. The trunk is of a fallen ironwood tree resurrected from the floor of a Southern Ontario forest and treated with the ancient Japanese process of Shou Sugi Ban, a technique in which wood is preserved through carbonization rendering it matte black. The tree’s canopy floats effortlessly above with a rhythmic gesture inspired by the natural phenomenon of murmuration. This gestural expression is presented in geometric form using 3-D printed technology. Reaching the wood-trellised ceiling above, the art piece, “Fuga,” defines the entrance from the new bar area adjacent and introduces the anticipated drama further into the new space.

Chef Lee felt the original bar area lacked energy and connection to the rest of the dining space and the urban nature of the neighborhood. The design team used two large-scale elements that now connect the bar to the street and the dining room while maintaining defined and differentiated spaces. A reflective black ceiling stretches the length of the room. Deep and mysterious, the inverted pond offers an aerial view of dining room activity. A 43-ft. glass rail separates the new bar and dining room. Laminated within

the glass, +tongtong created an abstract graphic mirror of a beehive and bees collecting honey. A layer of dichroic film renders the surface iridescent “like the wings of butterflies” said +tongtong principal John Tong. The partition doubles as a mirror that reflects the street life into the bar area and a perforated screen maintaining transparency to the dining room.

Another feature linking the two areas is a custom-designed wine display that is backlit and framed behind a glass wall. Columns of vegetable-tanned and oiled leather saddles gently cradle bottles of wine. The effect resembles young buds clinging to vines showcasing chef Lee’s extensive wine offerings.

The owner wanted Nota Bene’s dining room,

known for its luxurious ambiance, to offer a new, yet equally refined experience. +tongtong created an installation of more than 70 tumbleweeds sourced from Nevada. While seemingly fragile, these deceptively tough and well-traveled entities migrate across the ceiling of the entire dining room, injecting an airy touch of endearing whimsy to the space.

The energy of the previously closed kitchen is now exposed through a translucent macro-photographic mural of a fantastical space deep inside a chunk of glass.

The iconic white linens of fine dining are replaced with custom-designed tables from DuPont Corian, Wilmington, DE. The tables drape over a frame and are then centered with playful inserts of walnut, resembling bubbles cuddling together. In the bar area, the tables feature removable serving-platter inserts for breads, charcuterie, and bar snacks.

The entire renovation took a year of planning and three weeks of onsite construction.

“Nota Bene is a well-established brand with very loyal followers. +tongtong was mindful in reinforcing chef Lee’s vision while bringing a new experience to a broader audience. We aimed to give the space the sensuality of material while maintaining a very sleek, architectural approach,” stated Tong. “It’s a balance of warmth and modernity.”

JAPANESE TATTOOING INSPIRES DECOR Sake Dojo, located in the Los Angeles’ Little Toyko neighborhood, captures the vibe of a modern Tokyo establishment, while exploring the ancient art of Japanese tattooing as its dominant

Opposite page. In homage to Sake Dojo’s “Japanese forward” culinary spirit, designers David Wick and Andrew Lindley fused their impressions of Tokyo, from the traditional and modern to the humorous, and even fantastical. Photo: Nicole LaMotte Photography, V2com

Below. Sake Dojo’s designers wanted to recognize Japan’s reputation for exceptional tattoo art in a way that reframed the experience. “By reimagining the scale of its application to beyond life-size, we took tattoo art from personal expression to a sensorial group experience,” David Wick explained. Photo: Nicole LaMotte Photography, V2com

Designers Wick and Lindley collaborated with tattoo artist Horifuji and printer Michael Hill of A SA to create the lenticular walls of tattoo art and light that fi ll the space. Photo: Nicole LaMotte Photography, V2com

design motif. In homage to Sake Dojo’s “Japanese forward” culinary spirit, designers David Wick of Wick Architecture & Design, Los Angeles, and Andrew Lindley of LAND Design Studio, Los Angeles—the duo behind Hollywood’s new Gold Diggers Hotel and culinary destinations such as Mexicano and Church & State—fused their impressions of Tokyo, from the traditional and modern to the humorous, and even fantastical.

Located on the ground floor of the recently remodeled Mikado Hotel in an historical building dating back to 1914, Sake Dojo is the fourth restaurant project Wick and Lindley have completed in Los Angeles’ flourishing downtown.

“We wanted the space to feel fresh and vibrant, and to express the cohesion of our impressions with art and cultural objects at the core,” said Wick. Lindley added, “We wanted to recognize Japan’s worldwide reputation for PROJECT DETAILS SAKE DOJO

DESIGN TEAM Wick Architecture & Design LAND Design Studio

GENERAL CONTRACTOR Jimmy Ramirez

TATTOO ARTIST Horifuji

exceptional tattoo art in a way that reframed the experience.” He further noted, “By reimagining the scale of its application to beyond life-size, we took tattoo art from personal expression to a sensorial group experience.”

In the restaurant’s context, that experience becomes one of being enveloped by a “body suit,” this time with wood acting as the canvas instead of human skin, and woodgrain deployed to mimic how ink sets on human skin. Wick and Lindley collaborated with tattoo artist Horifuji and printer Michael Hill of AoSA, Huntington Beach, CA, to create the lenticular walls of tattoo art and light that fill the space.

Featuring waves, water petals, and Koi fish, an aquatic theme is articulated in the main dining area on a 26-ft.- wide by 12-ft.-high feature wall near the entrance and on a 15-ft.-wide by 9-ft.-high adjoining wall, before rising 5 ft. above the bar and running its entire 50-ft. length. The sequencing of the perforated plywood panels goes beyond the merely decorative to the purposeful by housing lighting systems, covering mechanical diffusers, and containing HVAC above the bar. In the restaurant’s private dining room, floor-to-ceiling sliding perforated pan

In Sake Dojo’s private dining room, fl oor-to-ceiling sliding perforated panels continue the design motif, cleverly enclosing the room and providing dappled views inside and out. Photo: Nicole LaMotte Photography, V2com

els continue the design motif, cleverly enclosing the room and providing dappled views inside and out.

Throughout the 3,283-sq.-ft. space, Wick and Lindley layered a tongue-in-cheek environment with vintage décor that includes a series of American movie posters in Japanese, including “Life Aquatic” and “The Good, the Bad and the Ugly,” as well as vintage cameras, sake bottles, and Japanese cookbooks. In the expansive bar area, which is Sake Dojo’s claim to fame, an expanded steel liquor cage and generously sized bar amplify the sake theme, where guests can order more than 120 varieties on tap.

The effect overall—a high-design environment with a welcoming, energetic, and urban vibe—is exactly what Sake Dojo’s proprietors envisioned. “We are deeply invested in Little Tokyo’s transformation,” said Sake Dojo co-owner Don Tahara, who alongside partners Mike Gin and Enrique Ramirez, also opened Far Bar in 2006. “David and Andrew have a long history of exceptional design commissions in down

town Los Angeles, so we appreciated not only their creative chops, but also their commitment to transforming the neighborhood, while respecting its cultural significance.” CA

Want more information? The items listed below are linked at

commercialarchitecturemagazine.com/ 1812restaurants.

Nota Bene

+tongtong, tongtong.co KPMB Architects, kpmb.com Anjinov Inc., anjinnov.com Nota Bene, notabenerestaurant.com DuPont Corian, corian.com

Sake Dojo

Wick Architecture & Design, wickarch.com LAND Design Studio, land-la.com Mikado Hotel, mikadohotels.com Sake Dojo, sakedojola.com AoSA, aosaimage.com

Modern Design In Wine Country

SHED, a market, café, and community gathering space, celebrates the land, farming, food, art, and culture of northern Sonoma County.

Scott Davis, Jensen Architects

SHED, a 10,800-sq.-ft. market, café, and community gathering space located in Healdsburg, CA, celebrates the land, farming, food, art, and culture of Northern Sonoma County. SHED was inspired by the vision of its co-owners, husband-and-wife team Cindy Daniel and Doug Lipton, to create “a stronger connection to the land and the food we eat.”

A 2014 James Beard Foundation award winner for Outstanding Restaurant Design, SHED is a values-driven business emphasizing connection to community, stewardship of the land, creativity, curiosity, and sustainability. The SHED cafe has an open kitchen, a coffee bar, and a fermentation bar. Along with serving food, the enterprise also provides a wide variety of kitchen, farm, and garden supplies in its Toolshed room.

More than a restaurant and store, the destination is also a place to learn and gather. The modern-day grange regularly hosts educational workshops with local winemakers and food purveyors, along with screenings of cultural films, book signings, and music and dance performances.

Owners Daniel and Lipton selected Jensen Architects, San Francisco, to help bring their vision to life. Central to the couples’ vision and the overarching design was a focus on sustainability. SHED’s pre-engineered metal building system, including thermally efficient insulated metal-panel cladding and a naturally ventilated and illuminated interior, formed the core of the design strategy. Jensen chose to use eco-conscious, locally available materials, suppliers, and tradespeople, further reinforcing this commitment to sustainability while underscoring the facility’s community-focused vision.

With the help of local erector Soule Building Systems,

Left. SHED, a market, café, and community gathering space celebrates the land, farming, food, art, and culture of Northern Sonoma County, CA. Photo: Mariko Reed

Right. Jensen Architects leveraged off-the-shelf components to create a modern, refined take on the region’s barn vernacular. The unconventional use of pre-engineered metal buildings created a multitude of spatial possibilities, along with material efficiency and cost effectiveness. Photo: Mariko Reed

Lower right. To preserve a sense of openness and community, SHED’s interior and exterior railings use stainless-steel cable infill and fittings from Feeney Inc. Photo: Jay Graham, courtesy Feeney Inc.

Santa Rosa, CA, the architect leveraged off-the-shelf components to create a modern, refined take on the region’s barn vernacular. The unconventional use of pre-engineered metal buildings (PEMB) created a multitude of spatial possibilities, along with material efficiency and cost effectiveness—qualities that express SHED’s ethos, literally and figuratively.

Jensen decided to use standing-seam insulated metal panels, which offer multiple advantages. Composed of 70% recycled steel, the lightweight, prefabricated panels were assembled to create a building shell that minimizes energy demands and material use. Used to construct the roof and the walls of the building, the panels provide thermal insulation, interior and exterior finishes, and critical waterproofing in a quick-to-install, energy-efficient, and low-maintenance package.

Comprising two thin layers of steel that sandwich a core of impervious, closed-cell polyisocyanurate foam insulation, the 42-in. wide panels were fabricated to specified lengths in a factory, complete with Zincalume (Steelscape, Rancho Cucamonga, CA) exterior finish and painted-white interior finish. Once delivered to the jobsite, they were rapidly installed with minimal waste.

The panels run continuously over the outside of the building frame, with a male-female connection providing a water- and airtight seal at each seam. The result is a well-insulated building envelope that eliminates the thermal bridging and air leakage associated with traditional framing and enclosure systems. From an aesthetic standpoint, the deep, sturdy seams create strong shadow lines and give relief and rhythm to the building volume. The Zincalume exterior requires no maintenance and will weather to a dull patina over time, similar to the weather-beaten appearance of a traditional galvanized-steel garden pail.

The building, with its nine large roll-up doors, is designed to rely on natural ventilation during most of the year. An energy-efficient heating, cooling, and ventilation system, and a demand-sensitive kitchen hood activated and adjusted by sensors complement this passive strategy. Abundant glazing, shaded by deep overhangs and perforated metal screens, allows natural light in while tempering direct sun, lessening electrical demand for lighting and cooling. In addition, rooftop photovoltaic panels produce approximately a third of the building’s energy needs.

KEEPING IT LOCAL All of the wood used in SHED was local salvage sourced from Arborica, Marshall, CA. The exterior decking, fencing, wall

SHED is a place to learn and gather, according to its owners. The modern-day grange hosts educational workshops with local winemakers and food purveyors, along with screenings of cultural films, book signings, and music and dance performances. Photo: Mariko Reed

cladding, and second-floor trellis are constructed of Monterey cypress, which is carried through in the structure’s interior to define the gardening section and cafe. The floor and walls in the coffee bar, stand-up bar, and event space are rendered in elm, the primary interior wood. In a nod to the utilitarian palette and its agricultural roots, slats of Monterey pine line the upper floor’s soaring ceiling. The larder casework and shelving, which features heavily figured patterns, is crafted from bay laurel, a local variety of myrtle.

SHED overlooks Foss Creek, a tributary of the Russian River and the focus of an ongoing restoration initiative led by Russian Riverkeeper, Healdsburg, CA, a nonprofit working to conserve and protect the river and its watershed. To minimize the restaurant facility’s impact, Russian Riverkeeper’s experts assisted with the design of the rain garden, a creekside riparian habitat that works to remove pollutants and minimize erosion. Roof drains, permeable paving, and other site infrastructure channel all storm water to the garden, which uses filtration and stores the water. The storage catch basin then slows the release of runoff into Foss Creek to manageable flow rates.

OPTIMIZING THE VIEW To preserve a sense of openness and community, SHED’s interior and exterior railings use stainless-steel cable infill and fittings from Feeney Inc., Oakland, CA. The railing assemblies are fabricated with stainless steel containing pre- and post-consumer reclaimed material, contributing to the overall sustainability. The lightweight railings are weather resistant and low maintenance.

Jensen Architects looked at a number of products when considering the best option for the railings, initially considering a trellis-like arrangement that would enable plants to be mounted on the railings. As the design progressed, however, the architect realized that transparency and an unimpeded view was integral to the open design concept, and ultimately opted to go with Feeney’s CableRail products. The architect appreciated that the railings were customizable, easy to install, and heavy duty enough to stand up to the elements.

The CableRail kits with threaded terminal and self-locking Quick-Connect fittings were used for the horizontal cable runs, and custom-made cable assemblies with fixed-lock toggle and threaded

The SHED cafe has an open kitchen, a coffee bar, and a fermentation bar. Along with serving food, it also provides a wide variety of kitchen, farm, and garden supplies. Photo: Mariko Reed terminal fittings were used for the vertical cables. The horizontal and vertical cables were then tied together with Feeney Micro-Cross clamps to create an open grid.

SHED’s distinctive architecture resonates with Healdsburg’s past while also engaging in its present-day culture. Through an intuitive design, a prefab wine-country market hall was transformed into a relaxing and engaging gathering place for commerce, learning, and a sense of community.

CA

Scott Davis, senior designer and project manager with Jensen Architects, San Francisco, graduated from the California College of Arts, San Francisco, and held a year-long honors internship with Sydney-based Tonkin Zulaikha Greer Architects. At Jensen, he guides projects through all phases, helping to develop new solutions and systems.

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Feeney Inc., feeneyinc.com Jensen Architects, jensen-architects.com SHED, healdsburgshed.com Soule Building Systems, soulebuildings.com Steelscape, steelscape.com Arborica, arborica.com Russian RiverKeeper, russianriverkeeper.org California College of Arts, cca.edu Tonkin Zulaikha Greer Architects, tzg.com.au