Venida Palo Branding & Interior Design by Sara Gosney

Design Team

Mission Statement

Cortney Albert

Let the allure of Spanish wine

Anne Marie Dunbar

paired with savory dishes draw you

Shanna Franceschini

into this vintage restaurant; a place

Sara Gosney

meant for lingering with friends.

Jamie Sieb

Contents

Cultural research

Research

Existing Conditions

Mission Statement & Core Values Development

Identity

Name

Typography

Color

Picture Marks

Marketing

Poster Development

Marketing Collateral

Interior

Schematic Design Summary

Codes Summary

Sustainability Summary

Model Documentation

Space Plan

Reflected Ceiling Plan

Finish Plan

Research

Research | Design Team | Sign & Symbol | Venida Palo | Spring 2009

Cultural Research

When developing our design plan, we knew learning as much as possible about our region was essential. In our group discussions, we found that we were all incredibly inspired by the many colorful and alluring aspects of Spain. In particular, we were fascinated by the southern coastal region of Spain, called Andalucia. Adalucia is known for itâ&#x20AC;&#x2122;s sunny beaches, Moorish architecture,

Cultural Research | Design Team | Sign & Symbol | Venida Palo | Spring 2009

fresh seafood and wine. It was really important for our team to incorporate these aspects into the feel of our designs. Some other important influences we drew from our research were Spainâ&#x20AC;&#x2122;s noted architects, buildings and artists. In particular, The Alhambra, a sprawling beautiful complex of buildings, once the residence of Moorish rulers inspired us intensely. Other architects like Antonio

Gaudi, Rafael Moneo, Ricardo Bofill, as well as artists like Pablo Picasso, Salvador Dali, Francisco Goya and El Greco gave us endless inspiration. The food of Spain, rich with flavor and spices, as well as the coastal landscape of the Andalucian region were also things that we were interested in incorporating into our work.

Cultural Research | Design Team | Sign & Symbol | Venida Palo | Spring 2009

Existing Conditions

Examining the existing conditions of the building is an initial phase in the redesign of the structure. When we met with the client and owner of the Black Pearl restaurant, Kelly Webb we reviewed the existing conditions of the building. We examined the exterior and interior of the structure, looking at the materials used and could possibly be reused. We also took measurements of the building,

Existing Conditions | Design Team | Sign & Symbol | Venida Palo | Spring 2009

like ceiling height and property lines. We reviewed the conditions that should be reviewed for expanding and changing the interior and function of the building. We also reviewed the existing conditions of the surrounding area, such as the local restaurants and retail spaces, parking conditions, and neighborhood.

Existing Conditions | Design Team | Sign & Symbol | Venida Palo | Spring 2009

Mission Statement and Core Values

Mission Statement & Core Values | Design Team | Sign & Symbol | Venida Palo | Spring 2009

Development of Mission Statement & Core Values

When developing the mission statement and core values of our restaurant, we were very careful to discuss our feelings of what we considered a remarkable restaurant experience. We also knew it was essential to infuse the feel of Andalucia, but to also provide diners with great authentic food in a comfortable setting. We decided on our core values first, and worked with these

words (Espa単a, Sustainable, Alluring, Savory and Vintage) to create our mission statement. These words encapsulate the sense that we want customers to experience in Venida Palo, and our mission statement had to sum up all of those aspects in a concise statement. The mission statement and core values would later become the backbone for our design ideas.

Mission Statement & Core Values | Design Team | Sign & Symbol | Venida Palo | Spring 2009

Core Values Espa単a

Development

Sustainable Alluring Savory Vintage

Mission Statement Let the allure of Spanish wine paired with savory dishes draw you into this vintage restaurant; a place meant for lingering with friends.

Mission Statement and Core Values | Design Team | Sign & Symbol | Venida Palo | Spring 2009

Identity

Identity | Graphic Design Team | Sign & Symbol | Venida Palo | Spring 2009

Name Development

The restaurant name, “Venida” and retail space, “Palo” both stem from Spain. We researched Spanish culture, food, language and geography to find a great sounding and visually pleasing name. We studied areas in Spain, such as the wine making areas, local spices used such as Paprika and Saffron, and Spanish words that referred to food and drink. The restaurant and retail names also needed to refer to Spanish contemporary food and wines.

Name Development | Design Team | Sign & Symbol | Venida Palo | Spring 2009

We wanted to have an authentic Spanish word that was welcoming and alluring. The name Venida, stems from the Spanish word “Bienvenidos” which is a welcoming phrase. The word “Palo” stems from the Spanish wine grape, Palomino. Venida Palo together is easy to pronounce and stems from Spanish culture.

Development

Name Development | Design Team | Sign & Symbol | Venida Palo | Spring 2009

Typography

The process of chosing a font was one of the shorter parts of this project. While lots of input and thought was put towards the font, the design team had a clear vision of what the font should be for the marks. The choice of Berhard Modern was agreed upon quickly due to the modern yet traditional aspects of the type.

Typography | Graphic Design Team | Sign & Symbol | Venida Palo | Spring 2009

Type Studies

venida palo venida palo

venida palo

bernhard modern

cooperplate gothic

bossa nova

venida palo cronos pro

venida palo

briem script

gill sans

venida palo

venida palo graphite

brioso pro

venida palo

cantoria

lucida sans Sara Gosney Jamie Sieb Cortney Albert Anne Marie Dunbar Shanna Franceschini

Final Type Choice- Bernhard Modern

Typography | Graphic Design Team | Sign & Symbol | Venida Palo | Spring 2009

Color

The process of choosing colors for our restaurant redesign was challenging, because we had such a large number of cultural inspirations to choose from. We refined and adjusted our colors many times before deciding on a set palatte. Ultimately, the hard work was rewarding, and we were able to decide on a concrete palatte of colors that we could begin to incorporate into our designs.

Color | Graphic Design Team | Sign & Symbol | Venida Palo | Spring 2009

We were specifically inspired by colors that we identified directly with Andalucian beaches, spices, tilework, wine and fruit. We also wanted to give the restaurant a comfortable, warm and inviting feel, we we felt that a majority of our colors should be warm. We added a few cooler colors into the palatte to add some variation and to be used as accents to the other .

Color Palette

Pantone 124 U

Pantone 1797 U

Pantone Warm Gray 6 U

Pantone 634 U

Pantone 255 U

Pantone 490 U

Pantone 7506 U

Pantone 5835 U

Pantone 153 U

Color Studies- Jamie Sieb

Color Studies- Sara Gosney

Color | Graphic Design Team | Sign & Symbol | Venida Palo | Spring 2009

Picture Mark Development - Jamie Sieb

During my logo development I focused on the tile work of Spain. I began by tracing different shapes and finding both organic and geometric forms. After several sketches I picked four that I thought to be the best and then narrowed those down to one main form. From there it transformed on the computer and turned into what ended up to be my final mark.

Picture Mark Development | Jamie Sieb | Sign & Symbol | Venida Palo | Spring 2009

Picture Mark Development - Sara Gosney

For my picture mark, my I was strongly inspired by the intricate tilework of the Alhambra and other Moorish tile examples I found. Some tiles had very delicate curves that I immediately thought would work well for some of the feelings we wanted to get across with the restaurant, like giving the sense of warmth, welcome, and embrace of the community.

Picture Mark Development | Sara Gosney | Sign & Symbol | Venida Palo | Spring 2009

Marketing

Marketing | Jamie Sieb | Sign & Symbol | Venida Palo | Spring 2009

Poster Development- Jamie Sieb

For my poster designs, I did seven different computer layouts. From those I chose one of the designs and refined it. This design was also inspired by spanish tile work.

Poster Development | Jamie Sieb | Sign & Symbol | Venida Palo | Spring 2009

Designer: Jamie Sieb

Poster Development | Jamie Sieb | Sign & Symbol | Venida Palo | Spring 2009

Poster Development- Sara Gosney

The pattern and detail of the tilework that inspired my picture mark was something that I wanted to retain the feel of in my posters, but I also wanted it to have a modern and clean look. To accomplish this, I blew up my marks to cover the entire page of the posters, giving it an abstract sense.

Poster Development | Sara Gosney | Sign & Symbol | Venida Palo | Spring 2009

Contemporary Cuisine of Espa単a

Sara Gosney Jamie Sieb Cortney Albert Anne Marie Dunbar Shanna Franceschini

1529 S. Pearl St. Denver, CO 80201 303.777.0500 Venidapalo.com

Designer: Sara Gosney

1529 S. Pearl St. Denver, CO 80201 303.777.0500 Venidapalo.com

Designer: Sara Gosney

1529 S. Pearl St. Denver, CO 80201 303.777.0500 Venidapalo.com

Designer: Sara Gosney

Poster Development | Sara Gosney | Sign & Symbol | Venida Palo | Spring 2009

Marketing Collateral

For all of the marketing collateral, the design team took a more simplistic and modern approach. We wanted to keep the feeling of Spanish tile work while putting a modern angle on it.

We also switched the colors from reds to blues in our collateral so we that would balance our color palette, because the Interior Design team used a lot of red to bring a warm feeling to the space. We still wanted to include this red, but decided to combine it with some of our cooler colors like cream and blues.

Marketing Collateral | Graphic Design Team | Sign & Symbol | Venida Palo | Spring 2009

Contemporary Cuisine of España

white 2007 2007 2007 2006 2006 2005 2006

Terrazas Reserva Torrontes, Mendoza Roblin Château de Maimbray, Sancerre Pieropan Soave, Veneto Patz & Hall Dutton Ranch Chardonnay, Russian River Mer Soleil Silver, Central Coast La Doucette Pouilly Fumé, Loire Nickel & Nickel Truchard Vineyard Chardonnay, Napa

43 48 49 81 85 89 100

red 2006 Wild Hog Carignane, Sonoma 2006 Domaine Drouhin Pinot Noir, Willamette 2004 Mauro Molino Vigna Conca, Barolo Premier Cru, Burgundy 2007 Leonetti Cellar Merlot, Columbia Valley 2001 Franceschi Il Poggione, Brunello di Montalcino Riserva, Montalcino 2007 Leonetti Cellar Cabernet, Walla Walla 2004 Château Pontet-Canet, Pauillac

48 96 149 180 181 210 225 265

Wines of Spain White 2007 2007 2007 2007 2005 2007

Montenovo Godello, Galicia Naia, Rueda Ostatu, Rioja Uriondo, Bizkaiko Txakolina Nerola, Penedes Barranc dels Closos Blanc, Priorat

27 28 33 39 45 46

calamari-baby artichoke frito feta crema, piquillo peppers, Castelvetrano olives, garbanzo beans

8.50

house made lamb chorizo pizza-roasted poblano pesto, mozzarella and fontina cheeses, Roma tomatoes,roasted green chili goat cheese

10.50

hand made mozzarella-wrapped in smoked prosciutto, grilled bread, oven-dried tomatoes, arugula, green olive pistou

9.50

Entrees grilled Hawaiian blue prawns and crispy pork belly-green papaya salad, chilivinegar gastrique,sweet ginger peanuts, peanut sauce

25.00

seared Big Eye tuna-coconut scented lentil purée, ginger sesame eggplant salad, house made coriander yogurt, crispy pappadam chips

20.00

grilled Colorado lamb-spice rubbed lamb sirloin, tricolor lentil vinaigrette, braised organic greens,Haystack Mountain goat cheese ravioli, parsley pistou

24.00

Petaluma chicken two ways-roasted breast, warm chicken confit frisee salad of: baby shiitake,red onion, tangerines, citrus mustard vinaigrette, sunny side up organic egg

22.00

grilled Tasmanian salmon-horseradish Yukon Gold potato purée, vodka pickled beets, celery root-fennel-chive-house cured salmon slaw, Pernod crème fraîche

26.00

seared sea scallops-peanut crusted coconut risotto cake, thai green curry sauce, mango salad

24.00

Desserts

Red 2003 2001 2007 2000 2001 2004 2006 2006 2006 2004 2006 2004

Appetizers

Langmeil Three Gardens, Barossa Castellani San Michele Valpolicella Ripasso,Veneto Palacio Pétalos, Bierzo Chateau Candale Haut Medoc, Bordeaux Murietta’s Well Meritage, Livermore Finca Allende, Rioja Torres Salmos, Priorat Termes, Toro Clio, Jumilla Carodorum Seleccion Especial, Toro Termanthia, Toro Termanthia, Toro

33 48 54 60 69 75 80 105 113 125 525 675

dark chocolate boca negra-rich chocolate cake with white chocolate bourbon ganache

8.00

apple crisp -caramel dipped apple rolled in sweet crunch served with vanilla ice cream and chocolate syrup

7.00

ice cream or sorbet -two scoops of ice cream or sorbet from Ice Cream Alchemy flavors change daily

5.00

flan-a rich custard dessert with a layer of soft caramel on top

6.00

Marketing Collateral | Graphic Design Team | Sign & Symbol | Venida Palo | Spring 2009

Marketing Collateral

2006 Clio Jumilla Spain

2007 Barranc dels Closos Blanc

Priorat Spain

Marketing Collateral | Graphic Design Team | Sign & Symbol | Venida Palo | Spring 2009

1529 South Pearl St. Denver, CO 80210 Contemporary Cuisine of Espa単a

Marketing Collateral | Graphic Design Team | Sign & Symbol | Venida Palo | Spring 2009

Interior Design

Interior Design | Interior Design Team | Sign & Symbol | Venida Palo | Spring 2009

Schematic Design Summary

The initial phase in the design process is programming. This started with evaluating and analyzing the clients needs, such as space allocation, necessary adjacency requirements and special needs. Programming includes relationship diagrams of the separate spaces to help clarify the clientâ&#x20AC;&#x2122;s needs.

Schematic Design Summary | Interior Design Team | Sign & Symbol | Venida Palo | Spring 2009

Bubble Diagram

Block Diagram

Schematic Design Summary | Interior Design Team | Sign & Symbol | Venida Palo | Spring 2009

Codes Summary OCCUPANCY LOAD CALCULATIONS: Unconcentrated Table and Chair: (15)

Main dining space:

836 sq/ft / 15 = 55

Tasting Room:

169 sq/ft / 15 = 11

Upstairs Private Dining: 379 sq/ft / 15 = 25

Downstairs Private Dining:

192 sq/ft / 15 = 12

Patio:

377 sq/ft / 15 = 25

Standing: (5)

Waiting Area:

Bar:

Main Banquette: Small booths (x5)

(96 / 18) x 5 = 25

162 / 18 = 9

Large booth

(182 / 18) x2 = 20

Center banquette (x2)

Bar B anquette:

Left banquette

209 / 18 = 11

Center banquette 236 / 18 = 13

Right banquette

Waiting Bench:

209 / 18 = 11 265 / 18 = 14

Chair Only: (7)

47 / 7 = 6

Bar Counter:

Kitchen Counter:

36 / 7 = 5

Mercantile: 30

Codes Summary | Interior Design Team | Sign & Symbol | Venida Palo | Spring 2009

598 sq/ft / 5 = 119

Fixed Seats: (total inches / 18 inches)

237 sq/ft / 5 = 47

Retail:

212 sq/ft / 30 = 7

415

Total Occupant Load

Kitchen must be 25% - 40% of total square footage:

Total square footage: 3462

Kitchen square footage: 879 (25%)

OCCUPANCY CLASSIFICATION:

distance should not exceed 250 feet.

Assembly: A-2

1025.2 The main exit of an A classification space with an occupancy load of

Mercantile: M

more than 300 must front on at least one street and must have an additional means of egress.

CODES PERTAINING TO FINISHES:

ACCESSIBILITY:

- For sprinklered A-2 and M spaces, wall and ceiling finishes must meet or exceed the following class ratings in accordance with ASTM E 84:

A-2

Exit enclosures and passageways

Corridors

Rooms & enclosed spaces

1103.2.2 Existing buildings: Existing buildings shall comply with Section 3409 1103.2.3 Employee work areas: Spaces and elements within employee work areas shall only be required to comply with Sections 907.9.1.2, 1007, and 1104.3.1 and shall be designed and constructed so that individuals with disabilities can approach, enter and exit the work area. 1104.1 Site arrival points: There must be an accessible path from sidewalk to main entrance. 1104.4 Multilevel buildings and facilities: The lower “cellar” private dining space falls within the exceptions for accessibility

MEANS OF EGRESS:

1108.2 Assembly area seating: Assembly areas with fixed seating shall comply with Sections 1108.2.1 through 1108.2.7. Dining areas shall comply with Section 1108.2.8.

1103.2 Ceiling Height: Means of egress must have a ceiling height of no less

Seating Capacity in Assembly

than 7’6”.

Min. Req. # of Wheelchair Spaces

301 - 500

1003.4 Floor Surface: must be slip resistant 1004.3 Occupant Load must be posted 1006.1, 1006.2 Means of egress pathways must be illuminated at all times, and

Toilet and bathing facilities: Toilet rooms must be accessible with at least one of each type of fixture, element, control, or dispenser in each accessible toilet room meeting ADA requirements

shouldn’t be less than one foot candle at the walking level. 1007.1 Means of egress must be accessible.

1109.11 Seating at tables, counters and work surfaces: at least 5 % of the seating and standing spaces shall be accessible.

1008.1.1 Egress doors must provide a clear space of no less than 32 inches with a

1109.12.3 Point of sale and service counters: must be accessible

height of no less than 80 inches.

1110.1 Signs: signage for areas of refuge, and accessible restrooms must be clearly identified.

1008.1.2 Egress doors must be side hinged and swing in the direction of egress. The opening force must not exceed a 5 pound force. 1008.1.4, 1008.1.5 Egress doors must have level floor elevation on both sides of an egress door and a landing no less than the width of the door at a 90 degree angle. 1008.1.8 Door Operations: Egress doors cannot have opening hardware that

PLUMBING SYSTEMS: According to Table 2902.1 of the 2006 IBC, A space classified A-2 must have a minimum of 1 male and female water closet per 75 people, and one restroom location for each gender. For mercantile spaces the ratio is 1 to 500 people for stalls and 1 to 750 people for separate restroom locations. In our space that would be a total of 6 lavatories per gender.

requires twisting, tight grasping, or pinching to open and must be installed between 34 and 48 inches above finished floor. 1010.1 Ramps: Curb ramps shallcomply with ICC A117.1. Egress ramps must have no steeper than a 1vertical to 12 horizontal slope with landings at the top and bottom. 1016.1 Travel distance limitations: In a sprinkler system, the exit access travel

Codes Summary | Interior Design Team | Sign & Symbol | Venida Palo | Spring 2009

Sustainability Summary LEED for Commercial Interiors Total Points: 34, Possible Gold Rating Sustainable Sites We received a half point (.5) for for light pollution reduction by utilizing shields for out exterior lighting and by having no light from our luminaries crossing the property boundary. A half point (.5) for water efficient irrigation applies to this project because we do not have an irrigation system and all vegetation used is self sustainable in the area. We will receive one point each for alternative transportation: including public transportation access (1), providing bicycle storage and changing rooms (1), and parking availability (1). We will accomplish these requirements through integrating bike storage with changing room that includes a shower in the tenant space, being with in a half mile of Louisiana light rail station, and by adding no new parking to the rehabilitation of the space. Under this category we revived a total of four (4) points. Water Efficiency We received a total of two points (2) for this category. One point is for 20% water reduction and the second point is for 30% water reduction. We estimate that through the incorporation of a commercial tankless water heater and tankless hydronic heating

system. Also the use of waterless urinals in the mens restrooms accompanied by low flow one gallon per flush toilets and electronic censored faucets. Overall a total of two points (2) were earned in this category. Energy & Atmosphere Prerequisites met for this category are fundamental commissioning, minimum energy performance, and CFC reduction in HVAC equipment. These are met by having a member of the commissioning team verify that the projects energy related systems are installed, calibrated, and perform as intended; by establishing the minimum level of energy for the space; and by zero use of CFC based refrigerants. Two points (2) were given for reduction of lighting power density 25% below the standard. This is accomplished through energy efficient fixtures and utilizing a lighting control system. We earned one point (1) for optimizing energy performance through lighting control. In areas with 15 feet of more of window or areas with solar tubes the use of daylighting controls are employed. There were two points (2) earned for HVAC performance; these points came from equipment efficiency and zoning controls, and reduction in energy cost. Through the use of zoning controls for all spaces and a energy efficient HVAC system the

Sustainability Summary | Interior Design Team | Sign & Symbol | Venida Palo | Spring 2009

project qualifies for these points. There were two points (2) earned for equipment and appliances through the use of energy star rated products throughout the establishment. Enhanced commissioning adds one point (1) because we will have an individual of the Commissioning Authority verify and ensure that the tenant space is designed, constructed and calibrated to operate as intended. A total of eight points (8) for energy and atmosphere were earned after the prerequisites were met. Materials & Resources A prerequisite met for this category is the storage and collection of recyclables and is accomplished through a built-in recycling bin system on the restaurant premises. One point (1) is earned for building reuse, maintaining 40% of the interior non-structural components, this is manly utilized the core of the restaurant by keeping stairs, upper walls, and basement in tack, also by using existing brick walls in the interior and reusing any energy star rated appliance. During construction 75% of waste will be diverted from the landfill through the reuse of bricks and recycling or reclaiming of anything that qualifies. This provides two points (2) for construction waste management. For recycled content we qualify for 20% earning us two points (2).

This is accomplished through recycled countertops, textiles that are at last 60% recycled, recycled tile that is up to 80% recycled, and resin panels containing recycled content. 10% of our products are regional materials, meaning they are manufactured within a 500 mile radius of our site. Bamboo flooring throughout the main field of the restaurant qualifies us one point (1) under the rapidly renewable resources category. Certified wood has been specified for any new construction using wood to take place earning one point (1) Overall we earned eight points (8) in this category. Indoor Environmental Quality In this category two prerequisites were met, minimum IAQ performance, environmental tobacco smoke control. Through the use of outdoor airflow ventilation measurement devices, and the installation of CO2 sensors accompanied with natural ventilation we met the requirement for outdoor air delivery monitoring and revived one point (1). We received one point (1) for increased ventilation due to the incorporation of natural ventilation being delivered to 90 % of the occupied spaces. Two points (2) were earned for construction IAQ management plan, during construction and before occupancy.

This ensures that the proper filtration and indoor air quality with be optimized during the construction process and that before the tenant moves in a flush-out procedure will be performed, basically flushing out the HVAC systems and building air supply. Low emitting materials, adhesives and sealants, are being used in every application possible, especially through the use of water based adhesives and stains, this earns one point (1). One point (1) is also being earned for low emitting materials, paints and coatings. All paints specified are VOC free. Under systems furniture and seating we are earning one point (1) for low emitting materials, through the use of greenguard certified fabrics throughout the space. One point (1) was earned for indoor chemical and pollutant source control through the integration of a grate at the main entrance to prevent dirt and contaminants from entering the space. Two points (2) were earned for controllability of systems, lighting and temperature and ventilation. This is integrated into the design through the use of lighting management and building systems management systems.

A total of eleven points (11) were earned under this category. Innovation and Design Process One point (1) was earned under this category for Innovation in Design: Community Development. This was accomplished through the integration of local organically grown foods and meats into the menu of the restaurant. The establishment seeks to promote the local farmer buy using as many Colorado grown products as possible in its day to day practices. We also plan to consider the surrounding residential community through the use of acoustic control, such as acoustical panels, in the late night area of the restaurant. Also through the use of preserving the atmosphere of the Historic South Pearl District. Overall we earned one point (1) in this category. Note: Some points were awarded based on the intention that the construction process and site maintenance, as well as kitchen installations would follow LEED protocol.

Through the incorporation of saolar tubes, window walls, and nanawalls the requirement of daylight in 75% of the space earns one credit (1) under daylight and views.

Sustainability Summary | Interior Design Team | Sign & Symbol | Venida Palo | Spring 2009

Model Documentation

Model Documentation | Interior Design Team | Sign & Symbol | Venida Palo | Spring 2009

Space Plan

The Space Plan is a 2 dimensional representation of the entire project. It reveals the space designations for specific areas, furniture layout, wall types, and circulation paths.

Space Plan | Interior Design Team | Sign & Symbol | Venida Palo | Spring 2009

Entry and Retail

Entry & Retail | Interior Design Team | Sign & Symbol | Venida Palo | Spring 2009

Patio

Patio | Interior Design Team | Sign & Symbol | Venida Palo | Spring 2009

Patio

Patio | Interior Design Team | Sign & Symbol | Venida Palo | Spring 2009

Tasting Room

Tasting Room | Interior Design Team | Sign & Symbol | Venida Palo | Spring 2009

Tasting Room

Tasting Room | Interior Design Team | Sign & Symbol | Venida Palo | Spring 2009

Bar

Bar | Interior Design Team | Sign & Symbol | Venida Palo | Spring 2009

Main Dining Room

Main Dining Room | Interior Design Team | Sign & Symbol | Venida Palo | Spring 2009

Indoor/Outdoor Dining

Indoor/Outdoor Dining | Interior Design Team | Sign & Symbol | Venida Palo | Spring 2009

The Cellar

The Cellar | Interior Design Team | Sign & Symbol | Venida Palo | Spring 2009

Private Dining Upstairs

Private Dining | Interior Design Team | Sign & Symbol | Venida Palo | Spring 2009

Private Dining Upstairs | Interior Design Team | Sign & Symbol | Venida Palo | Spring 2009

Restrooms

Restroom | Interior Design Team | Sign & Symbol | Venida Palo | Spring 2009

Furniture

Restroom | Interior Design Team | Sign & Symbol | Venida Palo | Spring 2009

Kitchen/Hardware

Kitchen/Hardware | Interior Design Team | Sign & Symbol | Venida Palo | Spring 2009

Kitchen/Hardware

Kitchen/Hardware | Interior Design Team | Sign & Symbol | Venida Palo | Spring 2009

Reflected Ceiling Plan

Reflected Ceiling Plan | Interior Design Team | Sign & Symbol | Venida Palo | Spring 2009

Finish Plan

Finish Plan | Interior Design Team | Sign & Symbol | Venida Palo | Spring 2009