Designing the 80-seat, 2,500-square-foot restaurant Terzo, which is inspired by European wine and tapas bars, began with a three-week food and wine tour through Italy and Spain with the owners and the chef. Given its location in Cow Hollow, at the base of Pacific Heights, Terzo was conceived as a “‘neighborhood place” rather than a destination restaurant.

Based on the configuration of the building and a desire to create modest dining areas, the restaurant has distinct zones. The entry side includes a wine bar, open kitchen, and a large community table, which is the most casual and intended for walk-in patrons. On the other side of the communal table is the main dining room, which has an existing fireplace and walls with open cabinets displaying an extensive wine collection. This area also extends toward the street into what was once a carriage garage. At the other end of the space is a private dining room designed to handle small to medium-sized parties. The interior finishes are meant to evoke a feeling of warm modern casualness, with a nod to Europe. Complementing a zinc wine bar are oak tables and walnut floors with an oiled finish.

Location: San Francisco, CA

Type: New Restaurant, 2,500 sq ft

Completed: March 2006

 

Architectural Team

Design Principal: Cass Smith

Design Architect: Tim Quayle

 

Consultants

Lighting: Michael Webb/Revolver Design

Structural Engineer: John Yadegar

Kitchen: Federighi Design

MEP: MHC Engineers

Color/Materials: James Goodman

 

General Contractor: Josh Klein Construction

 

Photography: Art Gray, Javier Haddad

Designing the 80-seat, 2,500-square-foot restaurant Terzo, which is inspired by European wine and tapas bars, began with a three-week food and wine tour through Italy and Spain with the owners and the chef. Given its location in Cow Hollow, at the base of Pacific Heights, Terzo was conceived as a “‘neighborhood place” rather than a destination restaurant.

Based on the configuration of the building and a desire to create modest dining areas, the restaurant has distinct zones. The entry side includes a wine bar, open kitchen, and a large community table, which is the most casual and intended for walk-in patrons. On the other side of the communal table is the main dining room, which has an existing fireplace and walls with open cabinets displaying an extensive wine collection. This area also extends toward the street into what was once a carriage garage. At the other end of the space is a private dining room designed to handle small to medium-sized parties. The interior finishes are meant to evoke a feeling of warm modern casualness, with a nod to Europe. Complementing a zinc wine bar are oak tables and walnut floors with an oiled finish.

Location: San Francisco, CA

Type: New Restaurant, 2,500 sq ft

Completed: March 2006

 

Architectural Team

Design Principal: Cass Smith

Design Architect: Tim Quayle

 

Consultants

Lighting: Michael Webb/Revolver Design

Structural Engineer: John Yadegar

Kitchen: Federighi Design

MEP: MHC Engineers

Color/Materials: James Goodman

 

General Contractor: Josh Klein Construction

 

Photography: Art Gray, Javier Haddad

Designing the 80-seat, 2,500-square-foot restaurant Terzo, which is inspired by European wine and tapas bars, began with a three-week food and wine tour through Italy and Spain with the owners and the chef. Given its location in Cow Hollow, at the base of Pacific Heights, Terzo was conceived as a “‘neighborhood place” rather than a destination restaurant.

Based on the configuration of the building and a desire to create modest dining areas, the restaurant has distinct zones. The entry side includes a wine bar, open kitchen, and a large community table, which is the most casual and intended for walk-in patrons. On the other side of the communal table is the main dining room, which has an existing fireplace and walls with open cabinets displaying an extensive wine collection. This area also extends toward the street into what was once a carriage garage. At the other end of the space is a private dining room designed to handle small to medium-sized parties. The interior finishes are meant to evoke a feeling of warm modern casualness, with a nod to Europe. Complementing a zinc wine bar are oak tables and walnut floors with an oiled finish.

Location: San Francisco, CA

Type: New Restaurant, 2,500 sq ft

Completed: March 2006

 

Architectural Team

Design Principal: Cass Smith

Design Architect: Tim Quayle

 

Consultants

Lighting: Michael Webb/Revolver Design

Structural Engineer: John Yadegar

Kitchen: Federighi Design

MEP: MHC Engineers

Color/Materials: James Goodman

 

General Contractor: Josh Klein Construction

 

Photography: Art Gray, Javier Haddad

25

Location: San Francisco, CA

Type: New Restaurant, 2,500 sq ft

Completed: March 2006

 

Architectural Team

Design Principal: Cass Smith

Design Architect: Tim Quayle

 

Consultants

Lighting: Michael Webb/Revolver Design

Structural Engineer: John Yadegar

Kitchen: Federighi Design

MEP: MHC Engineers

Color/Materials: James Goodman

 

General Contractor: Josh Klein Construction

 

Photography: Art Gray, Javier Haddad

Designing the 80-seat, 2,500-square-foot restaurant Terzo, which is inspired by European wine and tapas bars, began with a three-week food and wine tour through Italy and Spain with the owners and the chef. Given its location in Cow Hollow, at the base of Pacific Heights, Terzo was conceived as a “‘neighborhood place” rather than a destination restaurant.

Based on the configuration of the building and a desire to create modest dining areas, the restaurant has distinct zones. The entry side includes a wine bar, open kitchen, and a large community table, which is the most casual and intended for walk-in patrons. On the other side of the communal table is the main dining room, which has an existing fireplace and walls with open cabinets displaying an extensive wine collection. This area also extends toward the street into what was once a carriage garage. At the other end of the space is a private dining room designed to handle small to medium-sized parties. The interior finishes are meant to evoke a feeling of warm modern casualness, with a nod to Europe. Complementing a zinc wine bar are oak tables and walnut floors with an oiled finish.

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