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
Page 1
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.
Page 2
Parti Diagramming & Space Planning
Page 3
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
Page 6
Page 7
MAIN SCALE: 1’-0” = ⅛”
FLOOR PLAN
Page 8
MEZZANINE SCALE: 1’-0” = ⅛”
FLOOR PLAN
Page 9
RCP SCALE: 1’-0” = ⅛”
MAIN FLOOR
Page 10
RCP SCALE: 1’-0” = ⅛”
BELOW MEZZANINE
Page 11
SECTION & SCALE: 1’-0” = ⅛”
ELEVATIONS
Page 12
DESIGN
01
Host Stand: Integrated with-in column
SKETCH DETAILS
02
Espresso Bar: Display and Millwork
03
Banquette Seating & Screen
Page 13
RCP
SCHEDULE
Page 14
FURNITURE
SCHEDULE
Page 15
MATERIAL
SCHEDULE
Page 16
Page 17
MATERIAL
SPECIFICATIONS
Page 18
Page 19
MASSING
MODEL
Page 20
3D
PERSPECTIVES
Main Dining Rendered in Revit and Photoshop
Main Dining & Bar Rendered in Revit and Photoshop
Page 21
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