Restaurant - Design Development

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CASA VEGANO By: Megan Martin Design Development Submission November 29, 2018


SOUL food made from WHOLE food.


TABLE OF CONTENTS

Concept & Process work ……………………………………… Page 1-2 Menu ……………………………………………………………..Page 3-4 Kitchen Plan & Schedule ……………………………………....Page 5-6 Floor Plans ……………………………………………………....Page 7-8 RCP Plans……………….……………………………………....Page 9-10 Section & Elevations ……………………………….…………..Page 11 Sketch Details …………………………………………………..Page 12 Schedules (RCP, Furniture & Materials) …………….……….Page 13-16 Specification Sheets ……………….…………………………..Page 17-18 Massing Model ………………………………………………….Page 19 Rendering ……………………………………………………….Page 20-21


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CONCEPT & PROCESS WORK The restaurant's name “ Casa Vegano”, meaning “Vegan House” in english, communicates the restaurants overall concept of community. In the Italian culture, having a place of gathering for family and friends is important in their daily life. The menu of the restaurant consists of plant based dishes, which cater not only towards the growing popularity in the young Italian culture but also worldwide. Due to Rome being a famous tourist city, many people from across the globe come to visit every year and also need a place to gather and experience the italian culture regardless of their dietary restrictions. Spatially, the design consists of the dining area as a central focal point with the other elements surrounding the central axis. The mezzanine is designed to be a casual place of gathering where locals and tourists are welcomed at anytime of the day to grab an espresso or traditional italian pastries. Seating arrangements are designed with flexibility with custom banquettes and screens. The design will also feature traditional Italian materials, as well as sustainable and environmentally friendly materials which supports the vegan lifestyle. Accent walls and images that portray a sense of community will also be featured throughout the space to enhance the restaurant's overall concept.


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Parti Diagramming & Space Planning


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MENU

LUNCH & DINNER The restaurant’s menu will be plant based dishes. The menu is designed to give customers flexibility and variety. There will be feature dishes that are traditional italian dishes with a plant based approach. The menu itself is designed to bring people together as a community regardless of their dietary restrictions.


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MENU

CASA VEGANO

Piccoli Piatti

Piatti Grandi

CAULIFLOWER TOTS truffle almond parmesan $10.50 WATERMELON POKE smashed avocado, toasted nori, coriander, citrus soya $13.50 COCONUT CEVICHE avocado, corn nuts, lime, guajillo & date, pickled cucumber & chilis, tortilla chips $14.95 JACK OF ALL TACOS (2 per order) guajillo jackfruit, tomatillo salsa, pineapple chutney, lettuce $13.25 SOUTHERN CRISPY TOFU (2 per order) "buttermilk" fried tofu, rice noodles, lettuce, satay peanut sauce, nori, coriander $12.75 STUFFED MUSHROOMS artichoke hearts, spinach, cultured tree nut butter $13.95

PLANTA BURGER queso, dill pickles, tomato, lettuce, mustard, buffalo aïoli, spiced fries *add truffle cashew mozzarella melt + $9.00 $19.95 "CRAB" CAKES hearts of palm, spinach, coconut milk, warm spices $23.50 MUSHROOM BOLOGNESE cavatelli, truffle almond parmesan *add shaved truffle + $9.00 $25 EGGPLANT LASAGNA smoked tofu ricotta & spinach, sweet potato, cashew cream, tomato sauce, almond parmesan, basil $23.50 LETTUCE WRAPS kochujang brussels sprouts & tofu, kimchi, pickled cucumber, toasted nori, peanuts $19.95 SINGAPORE FRIED NOODLES peas, mushrooms, tofu, curry sauce, broccoli, coriander, green beans, crispy noodles, goji berries, thai chilis $19.25

Insalata HABIBI cauliflower, split pea fritters, lentils, parsley, mint, coriander, currants, sumac, za’atar, tahini dressing $18.50 KELP CAESAR kelp noodles, cashew caesar dressing, brussels sprouts, romaine, almond parmesan, pickled onion, capers, garlic croutons $19.50 THAI NOODLE green papaya, carrots, cucumber, mango, nori, tofu, shiitake mushroom, lime, ginger, basil, coriander, goji berries, chili dressing $18.25 MATCHA SOBA NOODLES spinach, burdock root, chili oil, coriander, tofu, kimchi, sesame soy dressing $17.95 WALDORF celery, grapes, housemade "chuna", pecans, corn nuts, apple, sunflower vinaigrette $18.25

Pizza THE FRENCHIE mushrooms, squash, cashew mozzarella, arugula, lemon truffle oil $19.95 THE ITALIAN JOB tomato sauce, cashew mozzarella, farro, fennel, roasted garlic, mushrooms $18.95 THE BIANCA roasted rosemary potatoes, kale, olives, capers, hot chili oil, cashew mozzarella, onions $19.50 CALZONE spinach, potato, onions, olives, za'atar, garlic butter, cashew mozzarella, tomato sauce $21.50

Lati BRUSSELS SPROUT FRIED RICE baby sweet corn, peas, coriander $8.95 TRUFFLE FRIES truffle almond parmesan, lemon garlic aïoli *upgrade to poutine + $5.00 $8.95 ROASTED BROCCOLI tahini, guajillo sauce, currants, coriander $8.95 "CHICKEN" FRIED MUSHROOMS chili lime sauce $8.95


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KITCHEN SCALE: 1’-0” = 3/16”

PLAN & SCHEDULE


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MAIN SCALE: 1’-0” = ⅛”

FLOOR PLAN


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MEZZANINE SCALE: 1’-0” = ⅛”

FLOOR PLAN


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RCP SCALE: 1’-0” = ⅛”

MAIN FLOOR


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RCP SCALE: 1’-0” = ⅛”

BELOW MEZZANINE


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SECTION & SCALE: 1’-0” = ⅛”

ELEVATIONS


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DESIGN

01

Host Stand: Integrated with-in column

SKETCH DETAILS

02

Espresso Bar: Display and Millwork

03

Banquette Seating & Screen


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RCP

SCHEDULE


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FURNITURE

SCHEDULE


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MATERIAL

SCHEDULE


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MATERIAL

SPECIFICATIONS


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Page 19

MASSING

MODEL


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3D

PERSPECTIVES

Main Dining Rendered in Revit and Photoshop

Main Dining & Bar Rendered in Revit and Photoshop


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3D

Entrance: Host stand & Staircase Rendered in Revit and Photoshop

PERSPECTIVES

Espresso & Pastry Bar Rendered in Revit and Photoshop

Mezzanine Dining & Accent Wall Rendered in Revit and Photoshop




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