E P
kari emery
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commercial I
A R T
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restaurant
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moorman
TABLE OF CONTENTS time log space program preliminary planning rendered perspective construction documents
3 4 5-10 11-25 26-39
TIME LOG PRELIMINARY DESIGN: 4HR 30MIN DESIGN: 6HR 30MIN MODELING: 35HR 45MIN
DOCUMENTS: 13HR 45MIN
PRESENTATION PREP: 10HR 45MIN
TOTAL: 70HR 15MIN
space program
Setting: Identity/Description 1. Building a. Restaurant b. Los Angeles, CA c. 8,735 sqft 2.Departments/Subdivisions a. Front of House b. Back of House c. Dining 3. Areas a. Restrooms b. Host c. Bar d. Private Dining e. Open Dining f. Band Stage g. Kitchen h. Dance Floor B. Users 1. Number of users a. 150 2. Roles of the user a. Staff b. Guests c. Performers 3. Locations of users N/A C. Functions 1. Primary functions of the space a. Restaurant 2.Secondary functions of the space a. Live Music & Dancing 3. Support (general aspects of the space) N/A D. Standard Objectives 1. Health and Safety 2. Physical and Physiological issues 3. Operational Issues 4. Psychological issues 5. Contextual Issues
E. Relationships Among the Subdivisions 1. What is the spatial adjacency a. Stage b. Dance Floor c. Bar d. Open Dining e. Front of House 2. What are the isolations a. Back of House b. Storage c. Private dining 3. What are/aren’t conveniences to the design elements a. No flee floating structural columns b. Construction freedom c. permanent restrooms F. General Constraints 1. Codes and Standards for the space a. Fire rated materials b. coded materials c. ADA Compliant 2. Client policy N/A 2. Standard practices N/A G. Anticipated Future 1. Projected growth/change in the space 2. Changing roles of users 3. Technological change 4. Design change H. Space Requirements 1. Department requirements 4. Branding accommodations 2. Area requirements 5. Furniture accommodations 3. Spatial Characteristics I. Subdivision Systems Requirements 1. Building: site, enclosure, fenestration, structure, etc. 2. Environment support: safety and security, communications, acoustical control, illumination, climate control, information, plumbing and sanitary needs, circulation, electrical and energy requirements, etc. J. Conclusions
Phase I preliminary planning
lacation los angeles, ca - 1950S
la la land directed by Damien Chazelle los angeles, ca - 1950S
conceptual imagery
i took inspiration from modern greek architecture; their use of the smooth round arch and solid materials such as stucco, concrete, and other stones. PAIRING THESE ELEMENTS WITH LA LA LAND’S COLOR SCHEME AND 1950’S ERA
FF02
FF10 FF09
FF01
FF03
FF07
FF04 FF05
FF06
materials board
FF08
E P
A R T
A R T PE AUTHENTIC GREEK DISHES
APPETIZERS
Arni Aginarato . . . . . . . . . . . . . . . . . . . . . . . . . . . . Baked lamb, artichokes, egg-lemon sauce.
$26.00
Arni Fournou . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Baked lamb, potatoes, garlic & olive oil.
$24.00
Braised Lamb . . . . . . . . . . . . . . . . . . . . . . . . . . . . Braised lamb in tomato sauce.
$23.00
Chicken Riganati . . . . . . . . . . . . . . . . . . . . . . . . . $17.00 Half-chicken baked with potatoes olive oil, and oregano
Feta Zesti . . . . . . . . . . . . . . $10.00 Feta cheese baked in between sliced tomatoes and herbs Kalamari . . . . . . . . . . . . . . . $16.00 Fried squid served with cocktail sauce and lemon Kolokithakia . . . . . . . . . . . . . $8.00 Sliced zucchini lightly breaded and fried, served with skordalia spread
Combo Plate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $18.00 Pastitsio, dolmades, leg of lamb, rice, and potato
PETRA is a feminine given name. It is a feminine form of Peter, which is derived from the Greek word “π ” (IPA(key): /ˈpe. tra/) meaning “stone, rock”.
DESSERTS Baklava . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $11.00 Layers of honey and walnuts in light crisp filo dough
BEVERAGES Amethistos . . . . . . . . . . . . . $7.75 Apelia White Table Wine . . $5.75
Ek Mek . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $13.00 Three-layered pastry of shredded kadaifi, custard and cream.
Boutari Elios . . . . . . . . . . . . . $7.75
Galaktobouriko . . . . . . . . . . . . . . . . . . . . . . . . . $12.00 A light lemon flavored custard in honey dipped filo dough
Boutari Lac De Roches . . . . $8.25
Greek Yogurt . . . . . . . . . . . . . . . . . . . . . . . . . . . $11.00 Served with honey and walnuts
Boutari Kretikos . . . . . . . . . . $8.75
Domain Sigalas Santorini . . $7.25
ZONING LEGEND HOST LOUNGE
131' - 10" 16' - 6"
OPEN DINING
BAR PARTY ROOM
PRIVATE DINING
7
9' - 0"
RESTROOMS NPS
8
15
5
13
4
63' - 10"
6
22
71' - 6"
9 16 10
17
11 14
18
20 21
15' - 6"
12 2
19
1
131' - 10"
ZONING PLAN
Phase II perspectives
131' - 10" 16' - 6"
9' - 0"
7
8
15
63' - 10"
6
5
13
4
22
71' - 6"
9 16 10
17
11 14
18
20 21
15' - 6"
12 2
19
1
131' - 10"
131' - 10" 16' - 6"
9' - 0"
7
8
15
63' - 10"
6
5
13
4
22
71' - 6"
9 16 10
17
11 14
18
20 21
15' - 6"
12 2
19
1
131' - 10"
131' - 10" 16' - 6"
9' - 0"
7
8
15
63' - 10"
6
5
13
4
22
71' - 6"
9 16 10
17
11 14
18
20 21
15' - 6"
12 2
19
1
131' - 10"
131' - 10" 16' - 6"
9' - 0"
7
8
15
63' - 10"
6
5
13
4
22
71' - 6"
9 16 10
17
11 14
18
20 21
15' - 6"
12 2
19
1
131' - 10"
131' - 10" 16' - 6"
9' - 0"
7
8
15
63' - 10"
6
5
13
4
22
71' - 6"
9 16 10
17
11 14
18
20 21
15' - 6"
12 2
19
1
131' - 10"
131' - 10" 16' - 6"
9' - 0"
7
8
15
63' - 10"
6
5
13
4
22
71' - 6"
9 16 10
17
11 14
18
20 21
15' - 6"
12 2
19
1
131' - 10"
131' - 10" 16' - 6"
9' - 0"
7
8
15
63' - 10"
6
5
13
4
22
71' - 6"
9 16 10
17
11 14
18
20 21
15' - 6"
12 2
19
1
131' - 10"
131' - 10" 16' - 6"
9' - 0"
7
8
15
63' - 10"
6
5
13
4
22
71' - 6"
9 16 10
17
11 14
18
20 21
15' - 6"
12 2
19
1
131' - 10"
131' - 10" 16' - 6"
9' - 0"
7
8
15
63' - 10"
6
5
13
4
22
71' - 6"
9 16 10
17
11 14
18
20 21
15' - 6"
12 2
19
1
131' - 10"
131' - 10" 16' - 6"
9' - 0"
7
8
15
63' - 10"
6
5
13
4
22
71' - 6"
9 16 10
17
11 14
18
20 21
15' - 6"
12 2
19
1
131' - 10"
131' - 10" 16' - 6"
9' - 0"
7
8
15
63' - 10"
6
5
13
4
22
71' - 6"
9 16 10
17
11 14
18
20 21
15' - 6"
12 2
19
1
131' - 10"
131' - 10" 16' - 6"
9' - 0"
7
8
15
63' - 10"
6
5
13
4
22
71' - 6"
9 16 10
17
11 14
18
20 21
15' - 6"
12 2
19
1
131' - 10"
131' - 10" 16' - 6"
9' - 0"
7
8
15
63' - 10"
6
5
13
4
22
71' - 6"
9 16 10
17
11 14
18
20 21
15' - 6"
12 2
19
1
131' - 10"
131' - 10" 16' - 6"
9' - 0"
7
8
15
63' - 10"
6
5
13
4
22
71' - 6"
9 16 10
17
11 14
18
20 21
15' - 6"
12 2
19
1
131' - 10"
Phase III documents
ZONING LEGEND HOST LOUNGE
131' - 10" 16' - 6"
OPEN DINING
BAR PARTY ROOM
PRIVATE DINING
7
9' - 0"
RESTROOMS NPS
8
15
5
13
4
63' - 10"
6
22
71' - 6"
9 16 10
17
11 14
18
20 21
15' - 6"
12 2
19
1
131' - 10"
ZONING PLAN
NOTES: • FIELD VERIFY ALL EXISTING CONDITIONS AND DIMENSIONS SCALE NOT SPECIFIED
131' - 10"
15' - 6"
DIMENSIONED FLOOR PLAN
15' 12- 6"
11
R 9' - 0"
H OS T
2
V E STIB ULE 01
02
6' - 5" 40' - 8"
1
100' - 6" 131' - 10"
11' - 4"
22' - 11" 22' - 5" 71' - 6"
04
2' - 0"
19
14' - 2" 12' - 6"
OP E N DI N IN G
3' - 2"
4' - 9"
3' - 0"
6' - 9"
4' - 0"
22
29' - 8"
12' - 0"
18 12
5
5' - 0"
11' - 4" 2' - 0"
P R I V A TE D I N I N G
15' 11- 6"
6
5' - 6"
23' - 10"
8' - 2"
21
8' - 2"
20
P R I V A TE D I N I N G
8' - 6"
12' - 10"
15' 10- 6"
05
32' - 1"
10
06
2' - 2" 7' - 0"
16
W O MAN S
R 7' - 6"
22' - 9"
15'09 - 6"
ME N S
2' - 0"
P R I V A TE D I N I N G
9
31' - 0"
8' - 2"
P R I V A TE D I N I N G
3' - 6"6' - 0"5' - 0"6' - 0"5' - 0"6' - 0"3' - 6"
5' - 8"
6' - 0"
14
17' - 1"
13
6' - 3"
8' - 2"
22' - 9"
3' - 0"
20' - 9"
07
15
17
6' - 8"
16' - 4"
2' - 0"
54' - 10"
14
19' - 1"
3' - 3' 7" - 0"
B AR
4
NPS
18' - 9 1/2"
20' - 1" 2' - 9"
8
7
2' - 0"
7' - 5"
08
19' - 9"
12' - 0"
20' - 5"
P A RT Y RO O M
3' - 5"
115' - 4"
19' - 10"
9' - 0"
24' - 2"
2' - 0" 10' - 1"
9' - 0"
16' - 6"
70' - 6"
•
NOTES: • FIELD VERIFY ALL EXISTING CONDITIONS AND DIMENSIONS
131' - 10"
SCALE NOT SPECIFIED
08
-
8
- ELEVATION 05 -
-
-
15
05
6
07
5
P R I V AT E D I N I N G
16
10
10 17
-
O PE N D I N I N G 04
-
14
20
18
P R I V AT E D I N I N G 12
21
11
12
-
H OS T
7' - 0"
11
ELEVATION 03
P R I V AT E D I N I N G
-
2
V E S T I BU L E 01
02 19
15' - 6"
16' - 6"
1
12' - 10"
2' - 0" 10' - 0" 2' - 0" 10' - 0" 2' - 0" 10' - 0" 2' - 0" 10' - 0" 2' - 0" 10' - 0" 2' - 0" 10' - 0" 131' - 10"
FLOOR PLAN
15' - 0"
71' - 6"
-
12' - 6"
- ELEVATION 06
7' - 3"
09
22
15' - 0"
9
ELEVATION 02
54' - 10"
06
13
P R I V AT E D I N I N G
14
W O MA N S
B AR
4
NPS
-
MEN S
29' - 9"
ELEVATION 01
P A RT Y R O O M
7
ELEVATION 04
115' - 4"
9' - 0"
16' - 6"
63' - 10"
•
NOTES: • FIELD VERIFY ALL EXISTING CONDITIONS AND DIMENSIONS
131' - 10"
SCALE NOT SPECIFIED
16' - 6"
115' - 4"
6
5
13
4
22
12' - 6"
54' - 10"
9 16
7' - 3"
10
7' - 0"
17
11 18
20 12
21
2
19
15' - 6"
16' - 6"
1
12' - 10"
2' - 0" 10' - 0" 2' - 0" 10' - 0" 2' - 0" 10' - 0" 2' - 0" 10' - 0" 2' - 0" 10' - 0" 2' - 0" 10' - 0" 131' - 10"
FURNISHINGS PLAN
15' - 0"
14
15' - 0"
71' - 6"
15
29' - 9"
9' - 0"
7
8
63' - 10"
•
NOTES: • FIELD VERIFY ALL EXISTING CONDITIONS AND DIMENSIONS •
SCALE NOT SPECIFIED
131' - 10" 16' - 6"
115' - 4"
CODED LEGEND:
- F06 - F07
- F08
- F09
- F10
- F11
- F12
- F13
- F14
15
10
17
11 18
20 12
2
19
15' - 6"
16' - 6"
1
12' - 10"
2' - 0" 10' - 0" 2' - 0" 10' - 0" 2' - 0" 10' - 0" 2' - 0" 10' - 0" 2' - 0" 10' - 0" 2' - 0" 10' - 0" 131' - 10"
CODED FURNISHINGS PLAN
22
16
21
5
9
14
6
13
4
63' - 10"
8
15' - 0"
71' - 6"
- F05
29' - 9"
12' - 6"
- F04
7' - 3"
7' - 0"
- F03
- F02
15' - 0"
7
9' - 0"
- F01
54' - 10"
LIGHT FIXTURE SCHEDULE
NOTES: • FIELD VERIFY ALL EXISTING CONDITIONS AND DIMENSIONS •
SCALE NOT SPECIFIED
IMAGE
PRODUCT #
QUANITY
WATTAGE
SINGLE COST
TOTAL COST
LF01
7
72
2,359.80
16,518.60
LF02
8
43
349.95
2,799.60
LF03
39
4.2
61.46
2,396.94
LIGHT FIXTURE LEGEND:
- LF01
- LF02
- LF03
REFLECTED CEILING PLAN
NOTES:
LEGEND:
• FIELD VERIFY ALL EXISTING CONDITIONS AND DIMENSIONS
ADA TURN AROUND
131' - 10"
SCALE NOT SPECIFIED
16' - 6"
115' - 4"
6
5
13
4
22
12' - 6"
54' - 10"
9 16
7' - 3"
10
7' - 0"
17
11 18
20 12
21
2
19
15' - 6"
16' - 6"
1
12' - 10"
2' - 0" 10' - 0" 2' - 0" 10' - 0" 2' - 0" 10' - 0" 2' - 0" 10' - 0" 2' - 0" 10' - 0" 2' - 0" 10' - 0" 131' - 10"
ACCESSIBILITY PLAN
15' - 0"
14
15' - 0"
71' - 6"
15
29' - 9"
9' - 0"
7
8
63' - 10"
•
-
NOTES:
LEGEND:
• FIELD VERIFY ALL EXISTING CONDITIONS AND DIMENSIONS
EX
- EXIT
- SPRINKLER
- SMOKE DETECTOR
•
SCALE NOT SPECIFIED
131' - 10" 16' - 6"
9' - 0"
7
8
15
5
13
4
63' - 10"
6
22
71' - 6"
9 16 10
17
11 14
EX 21
15' - 6"
18
20 12
EX
EX 19
1
131' - 10"
EMERGENCY PLAN
2
NOTES:
WALL LEGEND:
• FIELD VERIFY ALL EXISTING CONDITIONS AND DIMENSIONS •
SCALE NOT SPECIFIED
- 4HR FIRE RATED WALL - 2HR FIRE RATED WALL
131' - 10"
16' - 6"
9' - 0"
7
8
15
5
13
4
63' - 10"
6
22
71' - 6"
9 16 10
17
11 14
18
20 21
15' - 6"
12 2
19
1
131' - 10"
FIRE RATING PLAN
AXONOMETRIC VIEW
NOTES: • FIELD VERIFY ALL EXISTING CONDITIONS AND DIMENSIONS
10’-0”
5’-0”
14’-0”
SCALE NOT SPECIFIED
14’-0”
•
HOST ELEVATION
SIDE CAP ELEVATION
NOTES: • FIELD VERIFY ALL EXISTING CONDITIONS AND DIMENSIONS
10’-0”
12’-0”
SCALE NOT SPECIFIED
14’-0”
•
BAR ELEVATION
14’-0”
11’-6”
8’-0”
PRIVATE DINING ENTRANCE ELEVATION
NOTES: • FIELD VERIFY ALL EXISTING CONDITIONS AND DIMENSIONS
10’-0”
12’-0”
SCALE NOT SPECIFIED
14’-0”
•
PARTYROOM ENTRANCE ELEVATION
14’-0”
12’-0”
10’-0”
SIDE BAR SEATING ELEVATION
THANK YOU for your time and attention
kari emery
-
commercial I
-
restaurant
-
moorman
A R T E P
