The Plant: Cafe Organic occupies two historic waterfront buildings at Pier 3, The Embarcadero that straddles what was once a railroad passage. It is a full-service, 112-seat restaurant, and a separate counter-service cafe. The 1,400 square foot dining space, originally built in the early 1900s, features 18 foot ceilings, exposed timber structure, and 16 foot high casement windows that admit natural light and stunning views of the water. The Plant was one of the “greenest” restaurants in San Francisco, and is one of the few in the country wiht a rooftop solar PV system for on-site electrical energy production which is used to power much of the kitchen.
The client’s program called for a sustainable design agenda that would be in sync with, and showcase, the food being served. The Plan serves an almost purely organic and primarlly locally sorced menu, and the space follows similar goals. CCS inserted light, delicate interiors within the existing pier warehouses, using reclaimed wood, recycled-content tiles, and an eclectic mix of zinc, cold-rolled steel, and stainless steel to complete the space.
San Francisco gardener Flora Grubb created a living wall, installed with air plants, on the cafe’s north wall. The Plant, like many new projects within converted pier buildings along San Francisco’s Embarcadero, is helping revitalize this edge of the city where the land meets the Bay.
Location: Pier 3, San Francisco, CA
Type: 4,000 sq ft New Restaurant in a Historic Landmark
Completion: June 2009
Developer: Pacific Waterfront Partners, LLC
Architectural Team
Design Principal: Cass Smith
Project Architect: Sean Kennedy
interior design director: Barbara turpin-vickroy
interior designer: sara klocke
Designers: Sarah Krivanka, Cornelia Sterl
Consultants
Historic Architect: Page & Turnbull
Lighting: Luminesce Design
MEP Engineer: ACIES Engineering
Structural Engineer: John Yadegar & Associates
Food Service: Robert Yick Company, Inc.
Table Tops: Pacassa Studios
Hickory: Arnold and Egan
Graphics: Ewing Craft
General Contractor: Fineline Group
Photography: Kris Tamburello, Kelly Barrie, Melissa Werner
Awards
2011 - Illuminating Engineering Society, Award of Merit
2010 - IIDA, Smart Environments Award
2009 - McGraw Hill Construction, Best of 2009: Small Project
The Plant: Cafe Organic occupies two historic waterfront buildings at Pier 3, The Embarcadero that straddles what was once a railroad passage. It is a full-service, 112-seat restaurant, and a separate counter-service cafe. The 1,400 square foot dining space, originally built in the early 1900s, features 18 foot ceilings, exposed timber structure, and 16 foot high casement windows that admit natural light and stunning views of the water. The Plant was one of the “greenest” restaurants in San Francisco, and is one of the few in the country wiht a rooftop solar PV system for on-site electrical energy production which is used to power much of the kitchen.
The client’s program called for a sustainable design agenda that would be in sync with, and showcase, the food being served. The Plan serves an almost purely organic and primarlly locally sorced menu, and the space follows similar goals. CCS inserted light, delicate interiors within the existing pier warehouses, using reclaimed wood, recycled-content tiles, and an eclectic mix of zinc, cold-rolled steel, and stainless steel to complete the space.
San Francisco gardener Flora Grubb created a living wall, installed with air plants, on the cafe’s north wall. The Plant, like many new projects within converted pier buildings along San Francisco’s Embarcadero, is helping revitalize this edge of the city where the land meets the Bay.
Location: Pier 3, San Francisco, CA
Type: 4,000 sq ft New Restaurant in a Historic Landmark
Completion: June 2009
Developer: Pacific Waterfront Partners, LLC
Architectural Team
Design Principal: Cass Smith
Project Architect: Sean Kennedy
interior design director: Barbara turpin-vickroy
interior designer: sara klocke
Designers: Sarah Krivanka, Cornelia Sterl
Consultants
Historic Architect: Page & Turnbull
Lighting: Luminesce Design
MEP Engineer: ACIES Engineering
Structural Engineer: John Yadegar & Associates
Food Service: Robert Yick Company, Inc.
Table Tops: Pacassa Studios
Hickory: Arnold and Egan
Graphics: Ewing Craft
General Contractor: Fineline Group
Photography: Kris Tamburello, Kelly Barrie, Melissa Werner
Awards
2011 - Illuminating Engineering Society, Award of Merit
2010 - IIDA, Smart Environments Award
2009 - McGraw Hill Construction, Best of 2009: Small Project
The Plant: Cafe Organic occupies two historic waterfront buildings at Pier 3, The Embarcadero that straddles what was once a railroad passage. It is a full-service, 112-seat restaurant, and a separate counter-service cafe. The 1,400 square foot dining space, originally built in the early 1900s, features 18 foot ceilings, exposed timber structure, and 16 foot high casement windows that admit natural light and stunning views of the water. The Plant was one of the “greenest” restaurants in San Francisco, and is one of the few in the country wiht a rooftop solar PV system for on-site electrical energy production which is used to power much of the kitchen.
The client’s program called for a sustainable design agenda that would be in sync with, and showcase, the food being served. The Plan serves an almost purely organic and primarlly locally sorced menu, and the space follows similar goals. CCS inserted light, delicate interiors within the existing pier warehouses, using reclaimed wood, recycled-content tiles, and an eclectic mix of zinc, cold-rolled steel, and stainless steel to complete the space.
San Francisco gardener Flora Grubb created a living wall, installed with air plants, on the cafe’s north wall. The Plant, like many new projects within converted pier buildings along San Francisco’s Embarcadero, is helping revitalize this edge of the city where the land meets the Bay.
Location: Pier 3, San Francisco, CA
Type: 4,000 sq ft New Restaurant in a Historic Landmark
Completion: June 2009
Developer: Pacific Waterfront Partners, LLC
Architectural Team
Design Principal: Cass Smith
Project Architect: Sean Kennedy
interior design director: Barbara turpin-vickroy
interior designer: sara klocke
Designers: Sarah Krivanka, Cornelia Sterl
Consultants
Historic Architect: Page & Turnbull
Lighting: Luminesce Design
MEP Engineer: ACIES Engineering
Structural Engineer: John Yadegar & Associates
Food Service: Robert Yick Company, Inc.
Table Tops: Pacassa Studios
Hickory: Arnold and Egan
Graphics: Ewing Craft
General Contractor: Fineline Group
Photography: Kris Tamburello, Kelly Barrie, Melissa Werner
Awards
2011 - Illuminating Engineering Society, Award of Merit
2010 - IIDA, Smart Environments Award
2009 - McGraw Hill Construction, Best of 2009: Small Project
The Plant: Cafe Organic occupies two historic waterfront buildings at Pier 3, The Embarcadero that straddles what was once a railroad passage. It is a full-service, 112-seat restaurant, and a separate counter-service cafe. The 1,400 square foot dining space, originally built in the early 1900s, features 18 foot ceilings, exposed timber structure, and 16 foot high casement windows that admit natural light and stunning views of the water. The Plant was one of the “greenest” restaurants in San Francisco, and is one of the few in the country wiht a rooftop solar PV system for on-site electrical energy production which is used to power much of the kitchen.
The client’s program called for a sustainable design agenda that would be in sync with, and showcase, the food being served. The Plan serves an almost purely organic and primarlly locally sorced menu, and the space follows similar goals. CCS inserted light, delicate interiors within the existing pier warehouses, using reclaimed wood, recycled-content tiles, and an eclectic mix of zinc, cold-rolled steel, and stainless steel to complete the space.
San Francisco gardener Flora Grubb created a living wall, installed with air plants, on the cafe’s north wall. The Plant, like many new projects within converted pier buildings along San Francisco’s Embarcadero, is helping revitalize this edge of the city where the land meets the Bay.
Location: Pier 3, San Francisco, CA
Type: 4,000 sq ft New Restaurant in a Historic Landmark
Completion: June 2009
Developer: Pacific Waterfront Partners, LLC
Architectural Team
Design Principal: Cass Smith
Project Architect: Sean Kennedy
interior design director: Barbara turpin-vickroy
interior designer: sara klocke
Designers: Sarah Krivanka, Cornelia Sterl
Consultants
Historic Architect: Page & Turnbull
Lighting: Luminesce Design
MEP Engineer: ACIES Engineering
Structural Engineer: John Yadegar & Associates
Food Service: Robert Yick Company, Inc.
Table Tops: Pacassa Studios
Hickory: Arnold and Egan
Graphics: Ewing Craft
General Contractor: Fineline Group
Photography: Kris Tamburello, Kelly Barrie, Melissa Werner
Awards
2011 - Illuminating Engineering Society, Award of Merit
2010 - IIDA, Smart Environments Award
2009 - McGraw Hill Construction, Best of 2009: Small Project
The Plant: Cafe Organic occupies two historic waterfront buildings at Pier 3, The Embarcadero that straddles what was once a railroad passage. It is a full-service, 112-seat restaurant, and a separate counter-service cafe. The 1,400 square foot dining space, originally built in the early 1900s, features 18 foot ceilings, exposed timber structure, and 16 foot high casement windows that admit natural light and stunning views of the water. The Plant was one of the “greenest” restaurants in San Francisco, and is one of the few in the country wiht a rooftop solar PV system for on-site electrical energy production which is used to power much of the kitchen.
The client’s program called for a sustainable design agenda that would be in sync with, and showcase, the food being served. The Plan serves an almost purely organic and primarlly locally sorced menu, and the space follows similar goals. CCS inserted light, delicate interiors within the existing pier warehouses, using reclaimed wood, recycled-content tiles, and an eclectic mix of zinc, cold-rolled steel, and stainless steel to complete the space.
San Francisco gardener Flora Grubb created a living wall, installed with air plants, on the cafe’s north wall. The Plant, like many new projects within converted pier buildings along San Francisco’s Embarcadero, is helping revitalize this edge of the city where the land meets the Bay.
Location: Pier 3, San Francisco, CA
Type: 4,000 sq ft New Restaurant in a Historic Landmark
Completion: June 2009
Developer: Pacific Waterfront Partners, LLC
Architectural Team
Design Principal: Cass Smith
Project Architect: Sean Kennedy
interior design director: Barbara turpin-vickroy
interior designer: sara klocke
Designers: Sarah Krivanka, Cornelia Sterl
Consultants
Historic Architect: Page & Turnbull
Lighting: Luminesce Design
MEP Engineer: ACIES Engineering
Structural Engineer: John Yadegar & Associates
Food Service: Robert Yick Company, Inc.
Table Tops: Pacassa Studios
Hickory: Arnold and Egan
Graphics: Ewing Craft
General Contractor: Fineline Group
Photography: Kris Tamburello, Kelly Barrie, Melissa Werner
Awards
2011 - Illuminating Engineering Society, Award of Merit
2010 - IIDA, Smart Environments Award
2009 - McGraw Hill Construction, Best of 2009: Small Project
The Plant: Cafe Organic occupies two historic waterfront buildings at Pier 3, The Embarcadero that straddles what was once a railroad passage. It is a full-service, 112-seat restaurant, and a separate counter-service cafe. The 1,400 square foot dining space, originally built in the early 1900s, features 18 foot ceilings, exposed timber structure, and 16 foot high casement windows that admit natural light and stunning views of the water. The Plant was one of the “greenest” restaurants in San Francisco, and is one of the few in the country wiht a rooftop solar PV system for on-site electrical energy production which is used to power much of the kitchen.
The client’s program called for a sustainable design agenda that would be in sync with, and showcase, the food being served. The Plan serves an almost purely organic and primarlly locally sorced menu, and the space follows similar goals. CCS inserted light, delicate interiors within the existing pier warehouses, using reclaimed wood, recycled-content tiles, and an eclectic mix of zinc, cold-rolled steel, and stainless steel to complete the space.
San Francisco gardener Flora Grubb created a living wall, installed with air plants, on the cafe’s north wall. The Plant, like many new projects within converted pier buildings along San Francisco’s Embarcadero, is helping revitalize this edge of the city where the land meets the Bay.
Location: Pier 3, San Francisco, CA
Type: 4,000 sq ft New Restaurant in a Historic Landmark
Completion: June 2009
Developer: Pacific Waterfront Partners, LLC
Architectural Team
Design Principal: Cass Smith
Project Architect: Sean Kennedy
interior design director: Barbara turpin-vickroy
interior designer: sara klocke
Designers: Sarah Krivanka, Cornelia Sterl
Consultants
Historic Architect: Page & Turnbull
Lighting: Luminesce Design
MEP Engineer: ACIES Engineering
Structural Engineer: John Yadegar & Associates
Food Service: Robert Yick Company, Inc.
Table Tops: Pacassa Studios
Hickory: Arnold and Egan
Graphics: Ewing Craft
General Contractor: Fineline Group
Photography: Kris Tamburello, Kelly Barrie, Melissa Werner
Awards
2011 - Illuminating Engineering Society, Award of Merit
2010 - IIDA, Smart Environments Award
2009 - McGraw Hill Construction, Best of 2009: Small Project
The Plant: Cafe Organic occupies two historic waterfront buildings at Pier 3, The Embarcadero that straddles what was once a railroad passage. It is a full-service, 112-seat restaurant, and a separate counter-service cafe. The 1,400 square foot dining space, originally built in the early 1900s, features 18 foot ceilings, exposed timber structure, and 16 foot high casement windows that admit natural light and stunning views of the water. The Plant was one of the “greenest” restaurants in San Francisco, and is one of the few in the country wiht a rooftop solar PV system for on-site electrical energy production which is used to power much of the kitchen.
The client’s program called for a sustainable design agenda that would be in sync with, and showcase, the food being served. The Plan serves an almost purely organic and primarlly locally sorced menu, and the space follows similar goals. CCS inserted light, delicate interiors within the existing pier warehouses, using reclaimed wood, recycled-content tiles, and an eclectic mix of zinc, cold-rolled steel, and stainless steel to complete the space.
San Francisco gardener Flora Grubb created a living wall, installed with air plants, on the cafe’s north wall. The Plant, like many new projects within converted pier buildings along San Francisco’s Embarcadero, is helping revitalize this edge of the city where the land meets the Bay.
Location: Pier 3, San Francisco, CA
Type: 4,000 sq ft New Restaurant in a Historic Landmark
Completion: June 2009
Developer: Pacific Waterfront Partners, LLC
Architectural Team
Design Principal: Cass Smith
Project Architect: Sean Kennedy
interior design director: Barbara turpin-vickroy
interior designer: sara klocke
Designers: Sarah Krivanka, Cornelia Sterl
Consultants
Historic Architect: Page & Turnbull
Lighting: Luminesce Design
MEP Engineer: ACIES Engineering
Structural Engineer: John Yadegar & Associates
Food Service: Robert Yick Company, Inc.
Table Tops: Pacassa Studios
Hickory: Arnold and Egan
Graphics: Ewing Craft
General Contractor: Fineline Group
Photography: Kris Tamburello, Kelly Barrie, Melissa Werner
Awards
2011 - Illuminating Engineering Society, Award of Merit
2010 - IIDA, Smart Environments Award
2009 - McGraw Hill Construction, Best of 2009: Small Project
The Plant: Cafe Organic occupies two historic waterfront buildings at Pier 3, The Embarcadero that straddles what was once a railroad passage. It is a full-service, 112-seat restaurant, and a separate counter-service cafe. The 1,400 square foot dining space, originally built in the early 1900s, features 18 foot ceilings, exposed timber structure, and 16 foot high casement windows that admit natural light and stunning views of the water. The Plant was one of the “greenest” restaurants in San Francisco, and is one of the few in the country wiht a rooftop solar PV system for on-site electrical energy production which is used to power much of the kitchen.
The client’s program called for a sustainable design agenda that would be in sync with, and showcase, the food being served. The Plan serves an almost purely organic and primarlly locally sorced menu, and the space follows similar goals. CCS inserted light, delicate interiors within the existing pier warehouses, using reclaimed wood, recycled-content tiles, and an eclectic mix of zinc, cold-rolled steel, and stainless steel to complete the space.
San Francisco gardener Flora Grubb created a living wall, installed with air plants, on the cafe’s north wall. The Plant, like many new projects within converted pier buildings along San Francisco’s Embarcadero, is helping revitalize this edge of the city where the land meets the Bay.
Location: Pier 3, San Francisco, CA
Type: 4,000 sq ft New Restaurant in a Historic Landmark
Completion: June 2009
Developer: Pacific Waterfront Partners, LLC
Architectural Team
Design Principal: Cass Smith
Project Architect: Sean Kennedy
interior design director: Barbara turpin-vickroy
interior designer: sara klocke
Designers: Sarah Krivanka, Cornelia Sterl
Consultants
Historic Architect: Page & Turnbull
Lighting: Luminesce Design
MEP Engineer: ACIES Engineering
Structural Engineer: John Yadegar & Associates
Food Service: Robert Yick Company, Inc.
Table Tops: Pacassa Studios
Hickory: Arnold and Egan
Graphics: Ewing Craft
General Contractor: Fineline Group
Photography: Kris Tamburello, Kelly Barrie, Melissa Werner
Awards
2011 - Illuminating Engineering Society, Award of Merit
2010 - IIDA, Smart Environments Award
2009 - McGraw Hill Construction, Best of 2009: Small Project
The Plant: Cafe Organic occupies two historic waterfront buildings at Pier 3, The Embarcadero that straddles what was once a railroad passage. It is a full-service, 112-seat restaurant, and a separate counter-service cafe. The 1,400 square foot dining space, originally built in the early 1900s, features 18 foot ceilings, exposed timber structure, and 16 foot high casement windows that admit natural light and stunning views of the water. The Plant was one of the “greenest” restaurants in San Francisco, and is one of the few in the country wiht a rooftop solar PV system for on-site electrical energy production which is used to power much of the kitchen.
The client’s program called for a sustainable design agenda that would be in sync with, and showcase, the food being served. The Plan serves an almost purely organic and primarlly locally sorced menu, and the space follows similar goals. CCS inserted light, delicate interiors within the existing pier warehouses, using reclaimed wood, recycled-content tiles, and an eclectic mix of zinc, cold-rolled steel, and stainless steel to complete the space.
San Francisco gardener Flora Grubb created a living wall, installed with air plants, on the cafe’s north wall. The Plant, like many new projects within converted pier buildings along San Francisco’s Embarcadero, is helping revitalize this edge of the city where the land meets the Bay.
Location: Pier 3, San Francisco, CA
Type: 4,000 sq ft New Restaurant in a Historic Landmark
Completion: June 2009
Developer: Pacific Waterfront Partners, LLC
Architectural Team
Design Principal: Cass Smith
Project Architect: Sean Kennedy
interior design director: Barbara turpin-vickroy
interior designer: sara klocke
Designers: Sarah Krivanka, Cornelia Sterl
Consultants
Historic Architect: Page & Turnbull
Lighting: Luminesce Design
MEP Engineer: ACIES Engineering
Structural Engineer: John Yadegar & Associates
Food Service: Robert Yick Company, Inc.
Table Tops: Pacassa Studios
Hickory: Arnold and Egan
Graphics: Ewing Craft
General Contractor: Fineline Group
Photography: Kris Tamburello, Kelly Barrie, Melissa Werner
Awards
2011 - Illuminating Engineering Society, Award of Merit
2010 - IIDA, Smart Environments Award
2009 - McGraw Hill Construction, Best of 2009: Small Project
The Plant: Cafe Organic occupies two historic waterfront buildings at Pier 3, The Embarcadero that straddles what was once a railroad passage. It is a full-service, 112-seat restaurant, and a separate counter-service cafe. The 1,400 square foot dining space, originally built in the early 1900s, features 18 foot ceilings, exposed timber structure, and 16 foot high casement windows that admit natural light and stunning views of the water. The Plant was one of the “greenest” restaurants in San Francisco, and is one of the few in the country wiht a rooftop solar PV system for on-site electrical energy production which is used to power much of the kitchen.
The client’s program called for a sustainable design agenda that would be in sync with, and showcase, the food being served. The Plan serves an almost purely organic and primarlly locally sorced menu, and the space follows similar goals. CCS inserted light, delicate interiors within the existing pier warehouses, using reclaimed wood, recycled-content tiles, and an eclectic mix of zinc, cold-rolled steel, and stainless steel to complete the space.
San Francisco gardener Flora Grubb created a living wall, installed with air plants, on the cafe’s north wall. The Plant, like many new projects within converted pier buildings along San Francisco’s Embarcadero, is helping revitalize this edge of the city where the land meets the Bay.
Location: Pier 3, San Francisco, CA
Type: 4,000 sq ft New Restaurant in a Historic Landmark
Completion: June 2009
Developer: Pacific Waterfront Partners, LLC
Architectural Team
Design Principal: Cass Smith
Project Architect: Sean Kennedy
interior design director: Barbara turpin-vickroy
interior designer: sara klocke
Designers: Sarah Krivanka, Cornelia Sterl
Consultants
Historic Architect: Page & Turnbull
Lighting: Luminesce Design
MEP Engineer: ACIES Engineering
Structural Engineer: John Yadegar & Associates
Food Service: Robert Yick Company, Inc.
Table Tops: Pacassa Studios
Hickory: Arnold and Egan
Graphics: Ewing Craft
General Contractor: Fineline Group
Photography: Kris Tamburello, Kelly Barrie, Melissa Werner
Awards
2011 - Illuminating Engineering Society, Award of Merit
2010 - IIDA, Smart Environments Award
2009 - McGraw Hill Construction, Best of 2009: Small Project
Location: Pier 3, San Francisco, CA
Type: 4,000 sq ft New Restaurant in a Historic Landmark
Completion: June 2009
Developer: Pacific Waterfront Partners, LLC
Architectural Team
Design Principal: Cass Smith
Project Architect: Sean Kennedy
interior design director: Barbara turpin-vickroy
interior designer: sara klocke
Designers: Sarah Krivanka, Cornelia Sterl
Consultants
Historic Architect: Page & Turnbull
Lighting: Luminesce Design
MEP Engineer: ACIES Engineering
Structural Engineer: John Yadegar & Associates
Food Service: Robert Yick Company, Inc.
Table Tops: Pacassa Studios
Hickory: Arnold and Egan
Graphics: Ewing Craft
General Contractor: Fineline Group
Photography: Kris Tamburello, Kelly Barrie, Melissa Werner
Awards
2011 - Illuminating Engineering Society, Award of Merit
2010 - IIDA, Smart Environments Award
2009 - McGraw Hill Construction, Best of 2009: Small Project
The Plant: Cafe Organic occupies two historic waterfront buildings at Pier 3, The Embarcadero that straddles what was once a railroad passage. It is a full-service, 112-seat restaurant, and a separate counter-service cafe. The 1,400 square foot dining space, originally built in the early 1900s, features 18 foot ceilings, exposed timber structure, and 16 foot high casement windows that admit natural light and stunning views of the water. The Plant was one of the “greenest” restaurants in San Francisco, and is one of the few in the country wiht a rooftop solar PV system for on-site electrical energy production which is used to power much of the kitchen.
The client’s program called for a sustainable design agenda that would be in sync with, and showcase, the food being served. The Plan serves an almost purely organic and primarlly locally sorced menu, and the space follows similar goals. CCS inserted light, delicate interiors within the existing pier warehouses, using reclaimed wood, recycled-content tiles, and an eclectic mix of zinc, cold-rolled steel, and stainless steel to complete the space.
San Francisco gardener Flora Grubb created a living wall, installed with air plants, on the cafe’s north wall. The Plant, like many new projects within converted pier buildings along San Francisco’s Embarcadero, is helping revitalize this edge of the city where the land meets the Bay.
The Plant: Cafe Organic occupies two historic waterfront buildings at Pier 3, The Embarcadero that straddles what was once a railroad passage. It is a full-service, 112-seat restaurant, and a separate counter-service cafe. The 1,400 square foot dining space, originally built in the early 1900s, features 18 foot ceilings, exposed timber structure, and 16 foot high casement windows that admit natural light and stunning views of the water. The Plant was one of the “greenest” restaurants in San Francisco, and is one of the few in the country wiht a rooftop solar PV system for on-site electrical energy production which is used to power much of the kitchen.
The client’s program called for a sustainable design agenda that would be in sync with, and showcase, the food being served. The Plan serves an almost purely organic and primarlly locally sorced menu, and the space follows similar goals. CCS inserted light, delicate interiors within the existing pier warehouses, using reclaimed wood, recycled-content tiles, and an eclectic mix of zinc, cold-rolled steel, and stainless steel to complete the space.
San Francisco gardener Flora Grubb created a living wall, installed with air plants, on the cafe’s north wall. The Plant, like many new projects within converted pier buildings along San Francisco’s Embarcadero, is helping revitalize this edge of the city where the land meets the Bay.
Location: Pier 3, San Francisco, CA
Type: 4,000 sq ft New Restaurant in a Historic Landmark
Completion: June 2009
Developer: Pacific Waterfront Partners, LLC
Architectural Team
Design Principal: Cass Smith
Project Architect: Sean Kennedy
interior design director: Barbara turpin-vickroy
interior designer: sara klocke
Designers: Sarah Krivanka, Cornelia Sterl
Consultants
Historic Architect: Page & Turnbull
Lighting: Luminesce Design
MEP Engineer: ACIES Engineering
Structural Engineer: John Yadegar & Associates
Food Service: Robert Yick Company, Inc.
Table Tops: Pacassa Studios
Hickory: Arnold and Egan
Graphics: Ewing Craft
General Contractor: Fineline Group
Photography: Kris Tamburello, Kelly Barrie, Melissa Werner
Awards
2011 - Illuminating Engineering Society, Award of Merit
2010 - IIDA, Smart Environments Award
2009 - McGraw Hill Construction, Best of 2009: Small Project
