This 50-seat counter-service café, serving organic food and drink, opened in San Francisco’s Marina district on December 1. The contemporary design is both casual and upscale, using sustainable materials that are raw and refined.
A central element is the juice and salad bar; made from hickory, tile, glass and brushed zinc, it is an expression of the fresh food being served. To counter this strong linear element the main dining area is surrounded with a reclaimed hickory slat ceiling and walls with warm linear lighting. The area strives to embrace with comfortable wool covered banquets and to provide a slow lounge like space versus the grab and go lunch time rush of the counter dining space.
To gather both of these elements one entire wall of the space is composed of an adjustable shelving wall meant to be hold the product of the food being served. The wall also uses the food as an art piece that changes according to the seasonal nature of organic produce and makes the food the centerpiece of ones experience of the space.
Location: San Francisco, CA
Type: New Restaurant
Size: 2,000 sq ft
Completed: December 2005
Architectural Team
Design Principal: Cass Calder Smith
Project Architect: Sean Kennedy
Designers: Scott Baltimore, Laura Mans
Consultants
Lighting: Revolver Design
Food Service: Larry Ballinger
Table Tops: Lawrence Gandsey
Reclaimed Hickory: Restoration Timber
Graphics: Amy Fritz
General Contractor: Ben Davies
Photography: Cesar Rubio, Javier Haddad
Awards
2007 - Contract Interiors, Best Restaurant Award
2006 - IIDA, Metropolis Smart Environments Award
This 50-seat counter-service café, serving organic food and drink, opened in San Francisco’s Marina district on December 1. The contemporary design is both casual and upscale, using sustainable materials that are raw and refined.
A central element is the juice and salad bar; made from hickory, tile, glass and brushed zinc, it is an expression of the fresh food being served. To counter this strong linear element the main dining area is surrounded with a reclaimed hickory slat ceiling and walls with warm linear lighting. The area strives to embrace with comfortable wool covered banquets and to provide a slow lounge like space versus the grab and go lunch time rush of the counter dining space.
To gather both of these elements one entire wall of the space is composed of an adjustable shelving wall meant to be hold the product of the food being served. The wall also uses the food as an art piece that changes according to the seasonal nature of organic produce and makes the food the centerpiece of ones experience of the space.
Location: San Francisco, CA
Type: New Restaurant
Size: 2,000 sq ft
Completed: December 2005
Architectural Team
Design Principal: Cass Calder Smith
Project Architect: Sean Kennedy
Designers: Scott Baltimore, Laura Mans
Consultants
Lighting: Revolver Design
Food Service: Larry Ballinger
Table Tops: Lawrence Gandsey
Reclaimed Hickory: Restoration Timber
Graphics: Amy Fritz
General Contractor: Ben Davies
Photography: Cesar Rubio, Javier Haddad
Awards
2007 - Contract Interiors, Best Restaurant Award
2006 - IIDA, Metropolis Smart Environments Award
This 50-seat counter-service café, serving organic food and drink, opened in San Francisco’s Marina district on December 1. The contemporary design is both casual and upscale, using sustainable materials that are raw and refined.
A central element is the juice and salad bar; made from hickory, tile, glass and brushed zinc, it is an expression of the fresh food being served. To counter this strong linear element the main dining area is surrounded with a reclaimed hickory slat ceiling and walls with warm linear lighting. The area strives to embrace with comfortable wool covered banquets and to provide a slow lounge like space versus the grab and go lunch time rush of the counter dining space.
To gather both of these elements one entire wall of the space is composed of an adjustable shelving wall meant to be hold the product of the food being served. The wall also uses the food as an art piece that changes according to the seasonal nature of organic produce and makes the food the centerpiece of ones experience of the space.
Location: San Francisco, CA
Type: New Restaurant
Size: 2,000 sq ft
Completed: December 2005
Architectural Team
Design Principal: Cass Calder Smith
Project Architect: Sean Kennedy
Designers: Scott Baltimore, Laura Mans
Consultants
Lighting: Revolver Design
Food Service: Larry Ballinger
Table Tops: Lawrence Gandsey
Reclaimed Hickory: Restoration Timber
Graphics: Amy Fritz
General Contractor: Ben Davies
Photography: Cesar Rubio, Javier Haddad
Awards
2007 - Contract Interiors, Best Restaurant Award
2006 - IIDA, Metropolis Smart Environments Award
This 50-seat counter-service café, serving organic food and drink, opened in San Francisco’s Marina district on December 1. The contemporary design is both casual and upscale, using sustainable materials that are raw and refined.
A central element is the juice and salad bar; made from hickory, tile, glass and brushed zinc, it is an expression of the fresh food being served. To counter this strong linear element the main dining area is surrounded with a reclaimed hickory slat ceiling and walls with warm linear lighting. The area strives to embrace with comfortable wool covered banquets and to provide a slow lounge like space versus the grab and go lunch time rush of the counter dining space.
To gather both of these elements one entire wall of the space is composed of an adjustable shelving wall meant to be hold the product of the food being served. The wall also uses the food as an art piece that changes according to the seasonal nature of organic produce and makes the food the centerpiece of ones experience of the space.
Location: San Francisco, CA
Type: New Restaurant
Size: 2,000 sq ft
Completed: December 2005
Architectural Team
Design Principal: Cass Calder Smith
Project Architect: Sean Kennedy
Designers: Scott Baltimore, Laura Mans
Consultants
Lighting: Revolver Design
Food Service: Larry Ballinger
Table Tops: Lawrence Gandsey
Reclaimed Hickory: Restoration Timber
Graphics: Amy Fritz
General Contractor: Ben Davies
Photography: Cesar Rubio, Javier Haddad
Awards
2007 - Contract Interiors, Best Restaurant Award
2006 - IIDA, Metropolis Smart Environments Award
This 50-seat counter-service café, serving organic food and drink, opened in San Francisco’s Marina district on December 1. The contemporary design is both casual and upscale, using sustainable materials that are raw and refined.
A central element is the juice and salad bar; made from hickory, tile, glass and brushed zinc, it is an expression of the fresh food being served. To counter this strong linear element the main dining area is surrounded with a reclaimed hickory slat ceiling and walls with warm linear lighting. The area strives to embrace with comfortable wool covered banquets and to provide a slow lounge like space versus the grab and go lunch time rush of the counter dining space.
To gather both of these elements one entire wall of the space is composed of an adjustable shelving wall meant to be hold the product of the food being served. The wall also uses the food as an art piece that changes according to the seasonal nature of organic produce and makes the food the centerpiece of ones experience of the space.
Location: San Francisco, CA
Type: New Restaurant
Size: 2,000 sq ft
Completed: December 2005
Architectural Team
Design Principal: Cass Calder Smith
Project Architect: Sean Kennedy
Designers: Scott Baltimore, Laura Mans
Consultants
Lighting: Revolver Design
Food Service: Larry Ballinger
Table Tops: Lawrence Gandsey
Reclaimed Hickory: Restoration Timber
Graphics: Amy Fritz
General Contractor: Ben Davies
Photography: Cesar Rubio, Javier Haddad
Awards
2007 - Contract Interiors, Best Restaurant Award
2006 - IIDA, Metropolis Smart Environments Award
This 50-seat counter-service café, serving organic food and drink, opened in San Francisco’s Marina district on December 1. The contemporary design is both casual and upscale, using sustainable materials that are raw and refined.
A central element is the juice and salad bar; made from hickory, tile, glass and brushed zinc, it is an expression of the fresh food being served. To counter this strong linear element the main dining area is surrounded with a reclaimed hickory slat ceiling and walls with warm linear lighting. The area strives to embrace with comfortable wool covered banquets and to provide a slow lounge like space versus the grab and go lunch time rush of the counter dining space.
To gather both of these elements one entire wall of the space is composed of an adjustable shelving wall meant to be hold the product of the food being served. The wall also uses the food as an art piece that changes according to the seasonal nature of organic produce and makes the food the centerpiece of ones experience of the space.
Location: San Francisco, CA
Type: New Restaurant
Size: 2,000 sq ft
Completed: December 2005
Architectural Team
Design Principal: Cass Calder Smith
Project Architect: Sean Kennedy
Designers: Scott Baltimore, Laura Mans
Consultants
Lighting: Revolver Design
Food Service: Larry Ballinger
Table Tops: Lawrence Gandsey
Reclaimed Hickory: Restoration Timber
Graphics: Amy Fritz
General Contractor: Ben Davies
Photography: Cesar Rubio, Javier Haddad
Awards
2007 - Contract Interiors, Best Restaurant Award
2006 - IIDA, Metropolis Smart Environments Award
This 50-seat counter-service café, serving organic food and drink, opened in San Francisco’s Marina district on December 1. The contemporary design is both casual and upscale, using sustainable materials that are raw and refined.
A central element is the juice and salad bar; made from hickory, tile, glass and brushed zinc, it is an expression of the fresh food being served. To counter this strong linear element the main dining area is surrounded with a reclaimed hickory slat ceiling and walls with warm linear lighting. The area strives to embrace with comfortable wool covered banquets and to provide a slow lounge like space versus the grab and go lunch time rush of the counter dining space.
To gather both of these elements one entire wall of the space is composed of an adjustable shelving wall meant to be hold the product of the food being served. The wall also uses the food as an art piece that changes according to the seasonal nature of organic produce and makes the food the centerpiece of ones experience of the space.
Location: San Francisco, CA
Type: New Restaurant
Size: 2,000 sq ft
Completed: December 2005
Architectural Team
Design Principal: Cass Calder Smith
Project Architect: Sean Kennedy
Designers: Scott Baltimore, Laura Mans
Consultants
Lighting: Revolver Design
Food Service: Larry Ballinger
Table Tops: Lawrence Gandsey
Reclaimed Hickory: Restoration Timber
Graphics: Amy Fritz
General Contractor: Ben Davies
Photography: Cesar Rubio, Javier Haddad
Awards
2007 - Contract Interiors, Best Restaurant Award
2006 - IIDA, Metropolis Smart Environments Award
This 50-seat counter-service café, serving organic food and drink, opened in San Francisco’s Marina district on December 1. The contemporary design is both casual and upscale, using sustainable materials that are raw and refined.
A central element is the juice and salad bar; made from hickory, tile, glass and brushed zinc, it is an expression of the fresh food being served. To counter this strong linear element the main dining area is surrounded with a reclaimed hickory slat ceiling and walls with warm linear lighting. The area strives to embrace with comfortable wool covered banquets and to provide a slow lounge like space versus the grab and go lunch time rush of the counter dining space.
To gather both of these elements one entire wall of the space is composed of an adjustable shelving wall meant to be hold the product of the food being served. The wall also uses the food as an art piece that changes according to the seasonal nature of organic produce and makes the food the centerpiece of ones experience of the space.
Location: San Francisco, CA
Type: New Restaurant
Size: 2,000 sq ft
Completed: December 2005
Architectural Team
Design Principal: Cass Calder Smith
Project Architect: Sean Kennedy
Designers: Scott Baltimore, Laura Mans
Consultants
Lighting: Revolver Design
Food Service: Larry Ballinger
Table Tops: Lawrence Gandsey
Reclaimed Hickory: Restoration Timber
Graphics: Amy Fritz
General Contractor: Ben Davies
Photography: Cesar Rubio, Javier Haddad
Awards
2007 - Contract Interiors, Best Restaurant Award
2006 - IIDA, Metropolis Smart Environments Award
This 50-seat counter-service café, serving organic food and drink, opened in San Francisco’s Marina district on December 1. The contemporary design is both casual and upscale, using sustainable materials that are raw and refined.
A central element is the juice and salad bar; made from hickory, tile, glass and brushed zinc, it is an expression of the fresh food being served. To counter this strong linear element the main dining area is surrounded with a reclaimed hickory slat ceiling and walls with warm linear lighting. The area strives to embrace with comfortable wool covered banquets and to provide a slow lounge like space versus the grab and go lunch time rush of the counter dining space.
To gather both of these elements one entire wall of the space is composed of an adjustable shelving wall meant to be hold the product of the food being served. The wall also uses the food as an art piece that changes according to the seasonal nature of organic produce and makes the food the centerpiece of ones experience of the space.
Location: San Francisco, CA
Type: New Restaurant
Size: 2,000 sq ft
Completed: December 2005
Architectural Team
Design Principal: Cass Calder Smith
Project Architect: Sean Kennedy
Designers: Scott Baltimore, Laura Mans
Consultants
Lighting: Revolver Design
Food Service: Larry Ballinger
Table Tops: Lawrence Gandsey
Reclaimed Hickory: Restoration Timber
Graphics: Amy Fritz
General Contractor: Ben Davies
Photography: Cesar Rubio, Javier Haddad
Awards
2007 - Contract Interiors, Best Restaurant Award
2006 - IIDA, Metropolis Smart Environments Award
This 50-seat counter-service café, serving organic food and drink, opened in San Francisco’s Marina district on December 1. The contemporary design is both casual and upscale, using sustainable materials that are raw and refined.
A central element is the juice and salad bar; made from hickory, tile, glass and brushed zinc, it is an expression of the fresh food being served. To counter this strong linear element the main dining area is surrounded with a reclaimed hickory slat ceiling and walls with warm linear lighting. The area strives to embrace with comfortable wool covered banquets and to provide a slow lounge like space versus the grab and go lunch time rush of the counter dining space.
To gather both of these elements one entire wall of the space is composed of an adjustable shelving wall meant to be hold the product of the food being served. The wall also uses the food as an art piece that changes according to the seasonal nature of organic produce and makes the food the centerpiece of ones experience of the space.
Location: San Francisco, CA
Type: New Restaurant
Size: 2,000 sq ft
Completed: December 2005
Architectural Team
Design Principal: Cass Calder Smith
Project Architect: Sean Kennedy
Designers: Scott Baltimore, Laura Mans
Consultants
Lighting: Revolver Design
Food Service: Larry Ballinger
Table Tops: Lawrence Gandsey
Reclaimed Hickory: Restoration Timber
Graphics: Amy Fritz
General Contractor: Ben Davies
Photography: Cesar Rubio, Javier Haddad
Awards
2007 - Contract Interiors, Best Restaurant Award
2006 - IIDA, Metropolis Smart Environments Award
Location: San Francisco, CA
Type: New Restaurant
Size: 2,000 sq ft
Completed: December 2005
Architectural Team
Design Principal: Cass Calder Smith
Project Architect: Sean Kennedy
Designers: Scott Baltimore, Laura Mans
Consultants
Lighting: Revolver Design
Food Service: Larry Ballinger
Table Tops: Lawrence Gandsey
Reclaimed Hickory: Restoration Timber
Graphics: Amy Fritz
General Contractor: Ben Davies
Photography: Cesar Rubio, Javier Haddad
Awards
2007 - Contract Interiors, Best Restaurant Award
2006 - IIDA, Metropolis Smart Environments Award
This 50-seat counter-service café, serving organic food and drink, opened in San Francisco’s Marina district on December 1. The contemporary design is both casual and upscale, using sustainable materials that are raw and refined.
A central element is the juice and salad bar; made from hickory, tile, glass and brushed zinc, it is an expression of the fresh food being served. To counter this strong linear element the main dining area is surrounded with a reclaimed hickory slat ceiling and walls with warm linear lighting. The area strives to embrace with comfortable wool covered banquets and to provide a slow lounge like space versus the grab and go lunch time rush of the counter dining space.
To gather both of these elements one entire wall of the space is composed of an adjustable shelving wall meant to be hold the product of the food being served. The wall also uses the food as an art piece that changes according to the seasonal nature of organic produce and makes the food the centerpiece of ones experience of the space.
This 50-seat counter-service café, serving organic food and drink, opened in San Francisco’s Marina district on December 1. The contemporary design is both casual and upscale, using sustainable materials that are raw and refined.
A central element is the juice and salad bar; made from hickory, tile, glass and brushed zinc, it is an expression of the fresh food being served. To counter this strong linear element the main dining area is surrounded with a reclaimed hickory slat ceiling and walls with warm linear lighting. The area strives to embrace with comfortable wool covered banquets and to provide a slow lounge like space versus the grab and go lunch time rush of the counter dining space.
To gather both of these elements one entire wall of the space is composed of an adjustable shelving wall meant to be hold the product of the food being served. The wall also uses the food as an art piece that changes according to the seasonal nature of organic produce and makes the food the centerpiece of ones experience of the space.
Location: San Francisco, CA
Type: New Restaurant
Size: 2,000 sq ft
Completed: December 2005
Architectural Team
Design Principal: Cass Calder Smith
Project Architect: Sean Kennedy
Designers: Scott Baltimore, Laura Mans
Consultants
Lighting: Revolver Design
Food Service: Larry Ballinger
Table Tops: Lawrence Gandsey
Reclaimed Hickory: Restoration Timber
Graphics: Amy Fritz
General Contractor: Ben Davies
Photography: Cesar Rubio, Javier Haddad
Awards
2007 - Contract Interiors, Best Restaurant Award
2006 - IIDA, Metropolis Smart Environments Award
