BCV Architects Select Projects

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1527 Stockton Street San Francisco, California 94133 T 415. 398.6538 F 415. 398.6521 www.bcvarch.com

F IR M P R OFILE BALDAUF CATTON VON ECKARTSBERG Architects is a San Francisco-based, awardwinning architecture and design firm with international experience in creating exquisitely detailed environments and successful food-world projects. BCV was founded in 1997 by principals Hans Baldauf, Kenneth Catton and Christian von Eckartsberg.

With projects in the United States, Canada, Asia, the United Kingdom and Russia, BCV is known for bringing its unique design talents to work across the US and the world.

BCV has captured Northern California’s passion for food and wine in a wide range of projects, including such food-world landmarks as The Ferry Building Marketplace in San Francisco and the Oxbow Public Market in Napa, as well as upcoming destination public markets in New York City and Philadephia. Restaurant projects include the innovative wine bar concept Press Club at the base of San Francisco’s Four Seasons hotel; flagship restaurants for major brands such as Il Fornaio, Fat's Asia Bistro and the upcoming M.Y. China project with chef Martin Yan; successful San Francisco Airport brands such as Napa Farms Market, Caffe Del Mondo and Perry's; and wineries such as Viansa, Franciscan Estates and Cakebread.

BCV Architects has expertise in all scales of projects that celebrate food and dining.

Common to all these projects is the creation of fresh and thoughtful design approaches that engage the public and provide a unique and high-quality amenity. Our ability to both conceptualize and realize projects has produced many celebrated destinations.

C ON TE N TS SELECT PROJECTS FOOD MARKETPLACES Ferry Building Marketplace Oxbow Public Market Napa Farms Market Jack London Market World Financial Center Market Hall & Dining Terrace Guasti Public Market Bend Mercato Bay Street Food Hall FOOD RETAIL Acme Bread Hog Island Oyster Co, Oxbow Market Hog Island Oyster Co, Ferry Building Cowgirl Creamery Sidekick Pica Pica Maize Kitchen Il Fornaio Caffe Del Mondo Klein's Deli SF Uncork'd

RESTAURANTS Press Club Anthology Crush 29, Roseville Angelina, Bangkok Fat's Asia Bistro Il Fornaio, Sacramento M.Y. China Piatti Perry's Stars Aria OTHER California Academy of Sciences Stores Williams-Sonoma Pottery Barn Pottery Barn Kids Slow Food Nation Event 2008 Good Food Awards Future of Food Conference Eat Real Festival 2009 Urban Field Farm Stop

PR O JECTS

The renovation of San Francisco’s landmark, historic Ferry Building in 2002 created a thriving food destination for the city’s natives and visitors alike.

GOLDEN GATE FERRY TERMINAL

The highly acclaimed Ferry Building Marketplace hosts the best of the Bay Area’s food producers, purveyors and restaurants, and supports the unique celebration of the City’s culinary life. It is also the home of the renowned Ferry Plaza Farmer’s Market.

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Warm brick arches with custom metal folding gates serve as the entries to tenants of all sizes, shapes and types, and integrates this completely new public level with the restored historic 660-foot long Grand Nave above.

FARMER’S MARKET

THE EMBARCADERO FARMER’S MARKET

BCV was the architect for both the Ferry Building Marketplace and many of its tenants.

FERRY BU I L D I N G MA R K E T P LA C E san francisco, california

Oxbow Public Market is a specialty food marketplace showcasing local artisan food and wine producers, and located in Napa’s Oxbow district adjacent to the Napa River.

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O XBO W P U B L I C M A R Knapa, E T california

The Market Hall, a contemporary low-slung metal shed building, and the terra cotta blockclad Wine Pavilion take their cues from classic agricultural building typology, and use preengineered metal building technology for their unique open-span interiors. Located in a flood plain, the building by necessity sits atop a podium, which created opportunity for a wrap-around promenade encouraging market activity at the exterior.

The exterior is made up of durable, industrial materials such as terra cotta block, boardformed concrete, steel and glass. The Market’s northern deck takes full advantage of the site’s proximity to the River.

The contemporary design aesthetic for SFO’s Napa Farms Market features juxtapositions of warm against cool, dark against light, rough against honed, solid against void. Artisan purveyors Tyler Florence, Equator Coffee, Vino Volo and others fill the market with high quality products, providing ”Food from the Earth for Travelers in the Sky.” The market hall features a wall system of buff colored terra cotta planks. A cork-clad ceiling, elm wood fixturing and shelving and concrete countertops and floor provide a tactile earthy touchstone to the palette. Blackened steel and brushed stainless details introduce an industrial edge. The green color of the tile wall at the exhibition prep line continues in the project’s graphics and packaging.

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NA PA FAR M S M AR KET san francisco international airport

Oakland’s Jack London Market is a two-story public market located in Jack London Square’s newly rejuvenated waterfront. The Market will be a destination for area neighbors, hundreds of daily on-site workers, residents of the greater Bay Area, and millions of Northern California visitors.

The 72,000 sf market will be the largest of its kind on the West Coast, housing 70 vendors selling fresh fruits, vegetables, meats, fish, cheeses, wine and specialty products, with an emphasis on local and sustainable practice. The Market’s second floor will feature cafes, restaurants and culinary shops. Restaurants and cafes in the Market will enjoy water views while also showcasing their neighboring vendors’ products.

This values-driven marketplace and food destination will adhere to ethical principals of responsible behavior toward the environment, working practices and Oakland’s local, diverse community. The project will incorporate core values of sustainability, innovation, support of local producers and retailers, involvement in the local community, education and diversity.

JACK L O N D O N MA R oakland, K E T california

Located in the heart of Manhattan’s financial district, the World Financial Center Market Hall and Dining Terrace celebrates the unique offerings of the Empire State’s foodshed and the culinary talents of the city’s best chefs.

The two-story, 55,000 sf renovation includes a grand Market Hall which draws on the historic Washington Market, once located nearby, and a Dining Terrace which extends the market experience by celebrating the preparation and enjoyment of food. The Dining Terrace will showcase quick-service offerings created by a unique collection of New York’s artisan chefs making use of the finest local ingredients, and set in a restaurant-quality environment.

The guiding principles of craft, refinement, and quality are carried from the culinary experience to the architectural aesthetic. The refined palette of materials is paired with the elegant simplicity of the detailing. On the ground floor, white ceramic tile recalls the Old World markets, while blackened steel portals, operable grill-work gates and custom light fixtures providing a modern, sophisticated counterpoint. On the second floor, marble mosaics, metal screens, walnut wood portals and custom furniture are added to the mix to create an unparalleled dining experience.

Renderings courtesy of D-BOX

W O R L D F I N A N C I A L C E N TE R MA R K E T HALL new york, new york

The 50 acre historic Guasti District in Ontario, California was once a thriving winery town founded in 1904, developed around what became the largest vineyard and winery operation in the world in its time. Framed by century-old trees, the renovation of 175,000 sf of existing historic stone winery buildings will become the nucleus of a larger master-planned food and entertainment destination.

BCV Architects is designing the adaptive reuse of a 73,000 sf historic winery building into the Guasti Public Market, slated to also house a new winery tasting room, a destination restaurant, and the Lucky Strike Lanes & Lounge.

While preserving and restoring the integrity of the existing stone building, BCV is creating contemporary and complementary architectural insertions at building entries, retail storefronts, and the interior Market framework, to produce a dramatic backdrop for a dynamic and eclectic mix of food vendors and tenants.

G UA ST I P U B L I C M A R Kontario, E T california

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The Mercato project design was inspired by its proximity to several industrial buildings in Bend, Oregon, as it is sited between the downtown and the old industrial area currently experiencing revitalization as a retail destination. The building is brick with a steel-shed metal roof and large windows and doors, all reminiscent of industrial buildings.

The project is composed of several buildings to meet the smaller scale of the downtown, and to create a center at the ground level for the mixed-use activities which Mercato will house. The first floor will hold a Europeanstyle food marketplace with a double height arcade, and outdoor dining with views to the mountains, the Deschutes River and the neighboring historic buildings.

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The condominiums are loft-style, with tall ceilings and outdoor spaces to appeal to contemporary active lifestyles and the appreciation of spectacular views to the Deschutes National Forest.

BCV is reconceptualizing an existing retail center’s secondlevel food court to create an updated, more destination-oriented collection of restaurants, while also providing a comfortable, shared outdoor dining terrace with a view of the adjacent shops and gathering spaces below, as well as San Francisco beyond.

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The design of the “shed” that serves as the overall structure housing the dining terrace is being updated to allow for its own identity both within the center and from the nearby streets, as well as to provide better protection from the elements for its diners. The existing restaurant tenants are being visually unified into a more cohesive layout through a clearer circulation path, and a common entry architectural vocabulary that still allows for individual tenant identity and expression.

The common outdoor dining zone is punctuated by low walls, communal tables, lounge seating and outdoor fireplaces.

BAY ST RE E T F O O D H A LL emeryville, california

Acme Bread in the San Francisco’s historic Ferry Building Marketplace is the San Francisco outpost of renowned Bay Area artisan baker Steve Sullivan.

A huge hand-carved Italian Carrera marble counter anchors the busy retail front of the store, which is lined with wood display shelves offering every type of bread product.

Glimpses beyond of the production bakery space give Ferry Building customers a visual and olfactory connection to the bakers’ unique art.

Acme uses this production facility to supply other Ferry Building Marketplace tenants with product unique to this location.

AC M E B READ - FER RY B UIL DING

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Hog Island Oyster Bar’s second outlet is positioned as an anchor tenant in the Oxbow Public Market, along the riverfront near downtown Napa. Much like their oyster bar at San Francisco’s Ferry Building Marketplace, this location provides a fresh oyster experience in the midst of a bustling artisan food destination.

In response to its unique wine country setting, the materials palette here is warmer and more organic. The main focus is still the large bar which allows for the entertainment of watching the oyster-shuckers at work, above which is the prominent display of an old refurbished Hog Island fishing boat, which has been previously used for actual operations at Hog Island’s Oyster Farm in Tomales Bay. The outside terrace seating is at the river’s edge, and takes full advantage of Napa’s glorious views and climate.

H OG ISL A N D O Y STE R C O - O XBO W PUB LIC MA RKET napa, california

The Hog Island Oyster Bar, located in the historic Ferry Building Marketplace, brings the product and personality of Hog Island’s iconic Tomales Bay oyster farm to the midst of this bustling artisan food destination.

The open airy space, with a cooltoned materials palette, is centered around a large U-shaped bar, where oyster shucking stations are the main attraction. Outdoor seating along the water’s edge provides the quintessential San Francisco oyster bar experience.

H OG ISL A N D O Y STE R C O - F E R RY BUILDIN G san francisco, california

Cowgirl Creamery Sidekick is the addition to Cowgirl’s acclaimed Ferry Building shop. The concept is modeled on a European cheese shop, offering an array of dairy-based to-go goods in the 375 sf jewel-box space.

The shop merchandises and serves from both the front and the side of its high-traffic location in the central Nave of the Ferry Building. BCV created a full-width display case to maximize display and serving efficiency. Reclaimed eucalyptus planks enclose the counter, and a dramatically wood-framed side opening functions as a “Milk Bar” for quick pickup of drinks.

The design of the shop celebrates the artisan craftsmanship of Marin County, with tiled walls

by Sausalito-based Health Ceramics (unveiling their new Dwell Patterns half-hex tiles in this shop, in a pattern created by BCV), and woodplanked walls and slab countertops byWest Marin sawyer Evan Shively, who employs reclaimed wood from local urban forests.

C OW G I RL C R E AME RY SI D E K I C K - F ERRY B UILDING san francisco, california

Venezuelan street food meets Napa wine country at this boutique café tucked inside the Oxbow Public Market.

Pica Pica, which translates to “a little of this, a little of that,” rings true with a menu of family recipes belonging to owners Adriana Lopez Vermut, Luis Sosa and Leopoldo Lopez Gil. The space, at only 415 square feet, has the task of creating a flow that the customer understands, from ordering to pickup, while at the same time, showcasing the preparation of food.

The materials palette takes inspiration from Venezuela, in the use of zebra wood and bright colors that reflect the different regions of the country.

PICA P I C A M A I Z E K I T CH E N - O XBO W PU B LIC MA RKET napa, california

Il Fornaio Caffe Del Mondo is a retail/airport concept providing an elegant alternative to the standard airport fare and experience.

Like the grand bars found in great transportation terminals throughout the world, these bold, iconic structures of cherry wood and Carrara marble sit dramatically within the stark modern context of the terminal atriums, offering the weary traveler the fine tastes and rich ambiance that Il Fornaio is known for.

There are two Il Fornaio Caffe Del Mondo locations at San Francisco’s new International Airport, each offering specialty coffees, baked goods, sandwiches, salads and a winebar.

IL FO R N AI O C A F F E D E L MO ND O san francisco international airport

This 1,000 sf modern, urban deli concept in Terminal 3 of San Francisco’s International Airport is a mix of food service and retail.

Klein’s Deli’s clean and striking materials and graphics help to evolve its brand and create its renewed identity, celebrating women of accomplishment who provide the theme for Klein’s creative concept.

This sophisticated deli offers an elevated dining experience for travelers, in the spirit of SFO’s goal to elevate retail and dining concessions throughout the airport.

KL E I N ’ san S francisco D E L I international airport

SF Uncork’d is the latest in a series of high quality retail projects at SFOt that raise the bar for airport food service, dining and shopping.

San Francisco’s Bay Area is fortunate enough to have amazing neighbors in the many adjacent counties that make up Wine Country, just one of the amazing parts of the Bay Area that makes visiting San Francisco so special.

SF Uncork’d will be a place to celebrate both Wine Country and San Francisco by providing a warm open environment to welcome locals and visitors alike. The elegant space provides respite from the noise and bustle of the adjacent concourse.

A palette of contemporary materials and textures, such as warm walnut plank siding and wine cubicles, exposed concrete and cork covered ceilings all reference elements of the wine industry itself.

SF Uncork’d will give SFO travelers a chance to slow down, relax and sample amazing local vintages in the Tasting Room and Lounge area, or simply allow them to browse the retail area for products that enhance their wine experience.

SF UN C O RK ’ D san francisco airport, california

Press Club serves as an urban tasting room for eight of California’s most celebrated premium-quality, small-production wineries and vineyards, where winery employees present guests with an array of vintages and varietals to sample and purchase.

The 9,000 square foot venue is located within San Francisco’s Four Seasons hotel on Yerba Buena Lane, in the heart of the city’s most exciting new destination for dining, shopping and cultural arts. By partnering directly with vintners, Press Club offers a sophisticated microcosm of a premium California Wine Country experience and is home to an exclusive assemblage of wineries not collectively available anywhere else in the world.

In addition to wine tasting, Press Club provides an exclusive retail opportunity for local and visiting wine enthusiasts and aspirants, giving customers access to rare libraries of wines and a full complement of current releases directly from the eight wineries -- all in a single, centralized location.

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The entry level’s retail display entices the visitor inside to browse, and then reveals a grand stair to a subterranean level tasting lounge. The palette of materials mixes warm, sustainably sourced woods with exposed structural elements, suggesting the partnership of the organic and the industrial that is the hallmark of Wine Country. Wine bottles themselves are used in innovative displays that bring color and light to the space.

Anthology is a modern supper club located in downtown San Diego. The venue features Jazz, Blues, Soul and R&B performers, with seating on multiple levels. The club also features small lounges, with the warm, casual elegance inherent to Southern California. The legacy of jazz is framed here for the next generation. and is a unique venue, as dinner is served during the performance, allowing patrons to enjoy the simultaneous celebration of food and music.

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The long and narrow site presented an unusual shape for viewing a performance. Rather than fight the proportions, they are accentuated for dramatic effect by compressing the space and emphasizing its verticality, which creates sightlines that allow people-watching as well as viewing the performance. A dramatic sculptural concrete stair connects the three open levels.

The interior design of the space blends wood, metal and strings to make one feel like the room itself is an active instrument. Bleached woods, soft ivory leather, blue velvet curtains, and shimmering metallic curtain reflect Anthology’s unique location in a seaside city.

AN T HO Lsan OG Y diego, california

Crush 29 is a 9000 sf restaurant in Roseville which is focused on wine, and which looks to the Napa Valley for design inspiration.

The complete experience begins on approach to the restaurant’s exterior entry, allowing the tone of the environment and experience to be set well before one steps through the doors. The simple and timeless facade made of Napa Valley Tufa Stone reflects the restaurant’s unique connection to the Napa Valley.

The centerpiece of the restaurant is the circular bar lighted by a sculptural element fashioned from thousands of mica disks, each unique in its color and translucence. The interior of the restaurant continues the wine country theme, with rounded booths fashioned like wine barrels, rustic stone walls and floors, and several fireplaces.

Two wine caves serve as private function rooms for up to 50, and the wine library serves as a smaller private dining room.

C R U S Hroseville, 2 9 california

Both the challenge and opportunity in reinventing this complex, multi-level, 7,800 square foot Italian restaurant and bar located in the Shangri-La Hotel was the requirement to respect elements of the existing infrastructure as well as conserve where possible the scope of new construction.

As a symbolic reference to the old spirit of Angelini, the basic bones of the existing architecture remain intact but are reconceived in a bolder, modern expression that plays upon the contrast of light and dark, hard and soft, old and new. A series of dramatic soaring new window boxes plug within the preserved architectural columns to define a new expression for the important riverside façade of the hotel. Within, against a cream and chocolate palette, illuminated amber toned onyx elements glow with warmth.

As part of the Hotel’s larger master plan, Angelini is conceived of no longer as another fine-dining establishment, but as a distinctly more casual, hip, and sophisticated yet accessible riverside venue.

ANG Ebangkok, L I N I thailand

Sacramento’s celebrated restaurateurs, the Fat Family, engaged BCV to create a series of Asian bistros with a goal of elevating the typical American Chinese restaurant experience.

This 9,000 sf, 248-seat free-standing restaurant incorporates casual dining, private dining areas, a dim sum bar, a retail/take-out food area and an exterior terrace.

The palette of materials and finishes feature richly stained mahogany doors and windows, imported limestone counters, and red mosaic tiles. Custom light fixtures, dragon motif sculptural panels, and gemtoned ceramic pots accent the interior.

An intricate hardwood screen carved by Bali artist Made Budiasa creates a unique backdrop behind the golden Buddha.

FAT ’S AS I A BI S T R Ofolsom, california

Il Fornaio’s light-filled Sacramento location features a generous amount of outdoor seating to take advantage of the warm evenings common to the area. The main dining room opens to a covered outdoor “loggia”, which opens to outdoor garden seating. Full-height windows and nineteen-foot ceilings encourage penetration of light and air and create stimulating views through the layers of indoor and outdoor spaces. The outdoor “loggia” is a romanticized with large exterior canvas curtains, hand-molded plaster walls and hand forged candleholders.

Three distinctive private dining rooms are provided for special functions frequently held by local lawmakers and businessmen. The main dining room is dominated by a large bar, and trademark exposed cookline.

Custom light fixtures and Italian artwork were commissioned to enrich the space. Yellow terrazzo floors made from onyx are combined with Carrara marble, stained wood wainscot, ornamented white walls and gold trim to create a classic character reminiscent of a European “grand caffe.”

A BCV Principal served as Lead Designer for this project while employed at Backen, Arrigoni & Ross.

IL FO R N AI O sacramento, california

BCV’s reputation for bringing a Western design aesthetic to hospitality projects in Asia takes a twist with this new San Francisco restaurant that brings East to West. M.Y. China is a 7,000 sf, 200seat contemporary Chinese fine dining restaurant with exhibition kitchen, located in the Westfield San Francisco Centre This innovative restaurant is conceived and operated by award-winning Chinese chef and television host Martin Yan. The restaurant is designed as a reflection of Chef Yan’s life and experiences, and centers on the social celebrations associated with enjoying Chinese food. The kitchen is turned inside-out to blend the cooking and dining environments, and to create a theatrical backdrop to the dining experience.

Dramatic wok cookery and noodle pulling take center stage, with colorful ingredients and meticulous stacks of serveware framed as display elements. The design blends patterns, textures, and materials found in China in a distinctly modern American way, in the use of various tones and textures of stone, wood, porcelain and steel.

Opening 2012

M . Y. C HINA san francisco, california

Piatti Restaurant in Mill Valley continues its successful Italian trattoria atmosphere in this contemporary remodel of an existing building. The restaurant, completed in 2007, has 3,790 sf of interior space and 435 sf of exterior patio.

Featuring a wall of windows and an alfresco patio overlooking Shelter Bay, the restaurant is imbued with a resort-like feel.

Recycled teak furniture, a community table, and classic Carrara stone reinforces the ethos of timelessness and sustainability reflected in the restaurant’s use of seasonal food from local producers.

PImill ATvalley, T I california

Perry’s, a venerable San Francisco restaurant, has been recreated in San Francisco Airport’s new International Terminal.

The 3,500 sf café contains the classic hallmarks of its original San Francisco incarnation, including rich wood paneling, patterned mosaic tile floor and a zinc bar, and features a frieze of notable quotes lining the dining area. Perry’s “outdoor” seating is arranged along the concourse, with more traditional counter and booth seating within.

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Stars Singapore brings to Asia the stylish elegance and exquisite culinary creations of the original Stars San Francisco. Sensitively inserted into the rehabilitated historic Chijmes building, and located near the famed Raffles Hotel, the 7,800 sf Stars accommodates casual cafe dining in the lower level, with a full bar, fine dining room and exhibition kitchen in the airy second level hall.

A dramatic elliptical grand staircase forms the center feature of the cafe, and allows a sweeping entrance into the main dining and bar above. The upper level architectural insertions necessarily avoid engaging any of the historic fabric, with the main dining bookended by the overscaled shimmering furniture-like back bar to the south, and the exhibition kitchen to the north.

The colonnaded east and west side aisles are organized into private dining-like table arrangements by use of sheer drapery panels. The iconic Stars poster art accents the restrained elegant architectural backdrop with a potent color punch.

A BCV Principal served as Lead Designer for this project while employed at Backen, Arrigoni & Ross.

S TA R Ssingapore

This 10,000 square foot restaurant and bar is conceptualized as the western expatriate’s “home-away-from-home” and is organized along the metaphorical spaces of a house.

The ground floor introduces the strong axial organization of the project: a clear shot from the lounge bar through a fireplace lounge to the powerful form of the central staircase and wine bar. The upper level contains the main restaurant and continues the “house” theme with semi-private rooms around the crown of the central stair.

The stringerless staircase rises within a mahogany enclosure.

The structure’s skin erodes from top to bottom, the upper floor shielded by solid panels, wine storage at mid level, and an open stand-up wine counter at its base. Simple stylized forms, custom furnishings, signature steel-blue velvet drapes, and classical images mark the project aesthetic.

Aria was a winner of an AIA/San Francisco Chronicle “Best of the Bay” Special Recognition Award.

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BCV Architects’ design of the 3 retail gift stores in Renzo Piano’s new California Academy of Sciences building are envisioned as integral to the experience of the Academy, allowing visitors to “take a piece of the Academy home.” Each store seeks to extend the themes raised in the design of the larger building, including the building’s role within the environment and ecosystem of Golden Gate Park.

The retail spaces include The Academy Store (2,173 sq feet) at the main entrance, The Lab Junior (1,330 sq feet) adjacent to the Planetarium and children’s education area, and The Swamp Store (337 sq feet) on the mezzanine level of the Steinhart Aquarium. Each of the Academy stores has been designed to be both unique and to support a common aesthetic, and are designed to celebrate the future while acknowledging the importance of the past.

CONCOURSE DRIVE THE ACADEMY STORE

The casework for all three stores is a system of boxes of varying widths and depths, creating a dynamic composition. The boxes are made of 17 species of woods that grow in Golden Gate Park, and are from trees that were locally salvaged. It is our hope that the visitor will connect the beautiful wood casework with the great urban forest of Golden Gate Park outside the Academy.

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THE SWAMP STORE (First level)

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Throughout the stores, historic elements from the Academy are incorporated into the design, and celebrate the research that is the core of the Academy. These items include an original library table, salvaged Steinhart Aquarium tiles and Academy scientific instruments.

CA L I F O RN I A A C A D E MY O F S C IE N C ES STORES

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BCV Principals have designed Williams-Sonoma flagship stores in premier shopping districts throughout North America, including Beverly Hills, 59th and Lexington in Manhattan, and Toronto’s Bloor Street.

BCV's design approach has been to establish a strong architectural vocabulary, which is used both to create an alluring street presence and to define a dynamic series of spaces that allow for the effective merchandising of the various products.

The interiors are organized symmetrically and detailed elegantly to ensure a positive and comfortable shopping experience, with the plan focused on a center of activity, the demonstration kitchen, that also serves as a cashwrap.

W I L L I A M S - S O N Omultiple MA locations

BCV Principals have designed Pottery Barn flagship stores for premier shopping districts throughout North America, including both SoHo and Midtown in New York City, the Miracle Mile of Michigan Avenue in Chicago, and Toronto's Bloor Street.

BCV designs blend store function and elegant design into vibrant retail environments, both recalling the legacies of classical architecture, and modernizing the prototypical Pottery Barn store. New finishes, ceiling treatments, and lighting modifications create a distinct identity for each store while contributing to the evolution of the Pottery Barn brand aesthetic.

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BCV Architects designed the prototype and multiple stores for Pottery Barn Kids, Williams-Sonoma's retail furnishings concept for established Pottery Barn customers and their children.

The design utilizes freestanding, moveable shelving units that can be reconfigured to create different room layouts. A neutral palette is incorporated with minimal detailing, to compliment a range of furnishings including bedding, toys, clothing, furniture, linens and textiles.

A large open and symmetrical store layout enables products to be organized into an easily understood series of bedroom vignettes, closely resembling the home environment.

PO T T E RY B A R N Kmultiple ID S locations

FORT MASON taste pavilion

San Francisco’s Slow Food Nation Event 2008 was created to organize the first-ever American collaborative gathering to unite the growing sustainable food movement and introduce thousands of people to food that is good, clean and fair. Held on Labor Day weekend, the fourday event hosted 85,000 visitors, and involved more than 2,000 volunteers.

BCV was integral in bringing together the diverse group of architects, landscape architects and designers to craft the pavilions, exhibits and public spaces, and for the Master Plan of the Fort Mason Taste Pavilion.

Installations ranged from interactive taste exhibits to an organic, 10,000 sf Victory Garden in front of San Francisco’s City Hall.

BCV was also at the design helm of The Green Kitchen demonstration cooking area, working closely with famed restaurateur and food activist Alice Waters.

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The Green Kitchen debuted at 2008’s Slow Food Nation event, a 4-day festival held in San Francisco. BCV Architects worked closely with Alice Waters and Chez Panisse to design this demonstration cooking area within the overall Slow Food event in Fort Mason, creted to showcase noted chefs as they taught attendees about basic techniques that are universal to all cuisines. BCV led the pro-bono design effort, assisted with procurement of materials, and volunteered with Terra Nova Industries and Stockham Construction during the installation.

The design sought to inspire with the beauty of sustainable materials.

Built on a shoestring, the large room was made of reclaimed woods and salvaged windows, which were returned to their lenders after the event for use in other projects. Kitchen equipment was simple and sparse, and consisted of a table, some knives, a cutting board, a hotplate and a few pots, a mortar and pestle and a compost bucket.

The 1,200 square foot kitchen and audience area accommodated about 50 attendees, and a ledge ran along the exterior of the space to allow for additional viewers to look through windows at the presentations within. Food luminaries from throughout the United States presented simple recipes which featured the use of organic, seasonal foods.

G RE EN K I T C H E N - S LOW F OOD N ATION san EVENT francisco, california

BCV Architects worked with Seedling Projects to conceptualize the look, feel and layout of the Good Food Awards Annual Ceremony and Marketplace, held at San Francisco’s historic Ferry Building in mid January every year.

The Good Food Awards celebrate tasty, authentic and responsibly produced foods, and the building of strong, healthy food communities. Awards medals designed by BCV were given to artisan producers in five regions of the U.S. in seven food categories - Beer, Charcuterie, Cheese, Chocolate, Coffee, Pickles and Preserves.

The Good Food Awards Marketplace, held the following day, gave customers the opportunity to purchase the award-winning products, and to engage the producers in conversation about their businesses.

BCV was privileged to work beside some of the most progressive and committed advocates in the sustainable food movement on the design and realization of this event.

G O O D F O O D AWA RDS san francisco, california

The 2011 Washington Post’s Future of Food Conference brought together many of the world’s leading experts on food, including The Prince of Wales, a lifelong environmentalist and organic farmer, Eric Schlosser, author of “Fast Food Nation,”, Wendell Berry, winner of The National Humanities Medal, and Sam Kass, White House Assistant Chef and Senior Policy Advisor for Healthy Food Initiatives.

BCV Architects assisted in the design of the lunch event for the conference, in coordination with graphics by Amy Barboro Design. The 350 conference attendees came together at communal tables with family style service to enjoy an affordable, healthful meal in a creative environment designed to foster a sense of conviviality and encourage conversation about creating a better food system. Simple and organic table settings and decorations, coupled with food sourced and prepared by local farmers and chefs, reinforced the connection between a vibrant local foodshed and healthy, stable communities.

Printed materials such as menus, table tents, and die cut leaf napkin decorations provided subtle but highly informative messages about local food and educational programs, as well as highlighting a directory to the key organizations working on creating a healthy food system for Washington DC.

FUT U RE O F F O O D C ON FE R E NCE washington, D.C.

The Eat Real Festival is a social venture founded

by Live Culture Co’s Anya Fernald, the executive director of 2008’s Slow Food Nation, and was created to celebrate delicious local and sustainable “street food,” and the real people - the farmers, chefs, and producers who supply and cook it.

Eat Real was held August 28 to 30, 2009 and featured more than 40 of the area’s top street food trucks and carts, an artisanal Beer Shed, dance performances, bands, films and food competitions, with over 30,000 visitors each day.

BCV Architects designed the “From Scratch Kitchen” stage and shade canopy, the focus for a series of festival cooking demonstrations that transformed the Plaza at Jack London Square, which is adjacent to the firm’s newest Public Market project, the Jack London Market. The design for the stage, with its full size “taco truck” backdrop, is intended to celebrate street food vendors.

EAT RE A L F E S T I VA L 2oakland, 0 0 9 california

The Urban Field Farm Stop was BCV’s award-winning competition entry for “Redesign Your Farmer’s Market”, sponsored by GOOD, a media platform with the goal of “moving the world forward”. BCV contemplated an innovative distribution system for fresh farm product in urban centers. This new concept envisions the entire city map as an Urban Field of farmers markets integrated directly with the mass transit circulation system of the city.

Select bus stops transform into individual Farm Stops to provide farm fresh product to commuters, residents and local trade outlets. The Urban Field of Farm Stops therefore establishes a citywide network of alternate sales points for farmers and a convenient greener alternative to the single venue farmers market for consumers.

The Farm Stop prototype is a simple modern shelter utilizing sustainable materials. A finely crafted stainless steel structural frame supports the louvered terra cotta rain screen cladding, and energy generating photovoltaic cells line the top of the shelter’s glass canopy, shading users by day and powering the high efficiency LED lighting by night.

UR BA N F I E L D FA R M los S Tangeles, OP california