The owner’s philosophy of cooking – simple, natural ingredients used in a creative and considered manner to achieve extraordinary results – was the starting point for this design.

A wall of plywood planks, another clad with roofing slates, a salvaged terrazzo floor (original to the building) – the detailing is minimal and the palate is limited. This catalogue of simple materials was then employed to create a variety of possible experiences – from a daylight-filled dining area with 16 foot high ceilings, to a living room environment with couches and magazines, to a intimate rear dining area defined by a wood ceiling and an exposed brick wall – all housed within a relatively small space, and constructed within a limited budget.

The restaurant was designed to be highly flexible – accommodating a morning rush of commuters looking for a quick cup of coffee and a pastry, lunch crowds, lingering afternoon guests enjoying a smoothie and the availability of wireless internet access, as well as dinner guests sipping wine on the patio or under dimmed dining room lights. The notion of flexibility extends to operational issues as well – lighting that can be both repositioned and dimmed and a kitchen capable of producing a wide range of food – “fine dining quality” in a fraction of the time.