I approached the design of this Farm-to-Table restaurant by considering how light would enter the existing building, how I would curate sight lines or zones in relation to surrounding conditions, and how the materials around the neighborhood would influence how I designed and used materials. I also used the concepts and material connections from the Project One final model to inform my design. My concept was Layering of Territories, which was incorporated into my design in every scale: from big picture down to tiny details. I dedicated the space in three distinct ways: primary, secondary, and tertiary. The primary space of the interior of the restaurant was meant to serve as the heart of the establishment, with the kitchen as the focal point accentuated by spatial planning and the design of the overhead light fixture. The secondary space is the outdoor patio, designed to allow for optimal sight lines while creating an inviting experience for guests. The tertiary space is the entrance, even though that is the first interaction guests have with the space, it is also the last as an exit. I designed the entrance to provide a sense of change and emphasis when entering the restaurant. The ceiling above the entryway is lower than the rest of the restaurant to bring attention to the ceiling condition after passing through and under it. The ceiling was left with the existing trusses exposed, and accented with wooden beams. The materiality of wood became a focal point on the facade of the front and around the patio space as well.
Exterior shot of patio and entrance.
Plan and Sections
Analytical diagram of space use.
Formal concept diagram from project one diagram and model into final restaurant design.
Materials Diagram
Materials
Table Service Diagram
The cuisine chosen was Indian and Southern, I chose bread as the common denominator of these two cuisines, and I designed and created a table service piece to serve bread in. the piece has a bowl shape to hold bread, with a flat platform for butter or hummus. Varied types of seating and eating experiences brings my concept of layering of territories into the heart of this restaurant. I designed a lazy Susan family-style eating table, as well as more intimate seating situations, and public seating options at the bar in front of the kitchen.
Table Service Piece at actual scale.
Process work