VESUVIO AT MOYNIHAN TRAIN HALL

New Yorkers know the timeless bakery by name. Vesuvio, the green Italian bakery where Nona picked up fresh bread every morning on Prince Street in New York’s SoHo neighborhood. The little shop, forever recognized by its iconic shopfront with the vintage green awning, now has a little sister located in the newly-renovated Moynihan Train Hall at New York’s Penn Station.

The shop at concourse level, faces the sprawling glass roof of the McKim, Mead & White atrium. Like the new station, it acknowledges the modern infrastructural elements carefully worked into the historic Beaux-Arts building. When CCS was tasked with designing the bakery, it was clear the balance of new and old was again at play.

But Vesuvio at Moynihan Station would not have a storefront, nor the classic tin ceiling. It would be the other key features of the original store that would transfer uptown and designed to fit the expansive mid-town space, twice the size of the cozy original.

At 550 square feet, the bread shop would have to accommodate the manytravelers and commuters coming in and out of New York, so the carrara marbledisplay counter along with the satin brass display case were extended outwardfrom the symmetrical centerline of the room. The partitioned white oak breadcabinet, now also wider and taller anchors the center of the space with all itsfresh loaves and peek-through pass counter. At the top, the wood cabinet salutes the legacy of travel with threeclockfaces set to their own time zones.

The historic windows of the building remain exposed giving the space a bright welcoming feel while the green brick tiles on the perimeter walls are juxtaposed to provide a more intimate scale. As a finishing touch to its grand home, the vintage split-flap panels, located up high on the end walls gives a nod to the building’s new occupants, only displaying the Vesuvio menu instead of the current train schedule.

VESUVIO AT MOYNIHAN TRAIN HALL

New Yorkers know the timeless bakery by name. Vesuvio, the green Italian bakery where Nona picked up fresh bread every morning on Prince Street in New York’s SoHo neighborhood. The little shop, forever recognized by its iconic shopfront with the vintage green awning, now has a little sister located in the newly-renovated Moynihan Train Hall at New York’s Penn Station.

The shop at concourse level, faces the sprawling glass roof of the McKim, Mead & White atrium. Like the new station, it acknowledges the modern infrastructural elements carefully worked into the historic Beaux-Arts building. When CCS was tasked with designing the bakery, it was clear the balance of new and old was again at play.

But Vesuvio at Moynihan Station would not have a storefront, nor the classic tin ceiling. It would be the other key features of the original store that would transfer uptown and designed to fit the expansive mid-town space, twice the size of the cozy original.

At 550 square feet, the bread shop would have to accommodate the manytravelers and commuters coming in and out of New York, so the carrara marbledisplay counter along with the satin brass display case were extended outwardfrom the symmetrical centerline of the room. The partitioned white oak breadcabinet, now also wider and taller anchors the center of the space with all itsfresh loaves and peek-through pass counter. At the top, the wood cabinet salutes the legacy of travel with threeclockfaces set to their own time zones.

The historic windows of the building remain exposed giving the space a bright welcoming feel while the green brick tiles on the perimeter walls are juxtaposed to provide a more intimate scale. As a finishing touch to its grand home, the vintage split-flap panels, located up high on the end walls gives a nod to the building’s new occupants, only displaying the Vesuvio menu instead of the current train schedule.

VESUVIO AT MOYNIHAN TRAIN HALL

New Yorkers know the timeless bakery by name. Vesuvio, the green Italian bakery where Nona picked up fresh bread every morning on Prince Street in New York’s SoHo neighborhood. The little shop, forever recognized by its iconic shopfront with the vintage green awning, now has a little sister located in the newly-renovated Moynihan Train Hall at New York’s Penn Station.

The shop at concourse level, faces the sprawling glass roof of the McKim, Mead & White atrium. Like the new station, it acknowledges the modern infrastructural elements carefully worked into the historic Beaux-Arts building. When CCS was tasked with designing the bakery, it was clear the balance of new and old was again at play.

But Vesuvio at Moynihan Station would not have a storefront, nor the classic tin ceiling. It would be the other key features of the original store that would transfer uptown and designed to fit the expansive mid-town space, twice the size of the cozy original.

At 550 square feet, the bread shop would have to accommodate the manytravelers and commuters coming in and out of New York, so the carrara marbledisplay counter along with the satin brass display case were extended outwardfrom the symmetrical centerline of the room. The partitioned white oak breadcabinet, now also wider and taller anchors the center of the space with all itsfresh loaves and peek-through pass counter. At the top, the wood cabinet salutes the legacy of travel with threeclockfaces set to their own time zones.

The historic windows of the building remain exposed giving the space a bright welcoming feel while the green brick tiles on the perimeter walls are juxtaposed to provide a more intimate scale. As a finishing touch to its grand home, the vintage split-flap panels, located up high on the end walls gives a nod to the building’s new occupants, only displaying the Vesuvio menu instead of the current train schedule.

VESUVIO AT MOYNIHAN TRAIN HALL

New Yorkers know the timeless bakery by name. Vesuvio, the green Italian bakery where Nona picked up fresh bread every morning on Prince Street in New York’s SoHo neighborhood. The little shop, forever recognized by its iconic shopfront with the vintage green awning, now has a little sister located in the newly-renovated Moynihan Train Hall at New York’s Penn Station.

The shop at concourse level, faces the sprawling glass roof of the McKim, Mead & White atrium. Like the new station, it acknowledges the modern infrastructural elements carefully worked into the historic Beaux-Arts building. When CCS was tasked with designing the bakery, it was clear the balance of new and old was again at play.

But Vesuvio at Moynihan Station would not have a storefront, nor the classic tin ceiling. It would be the other key features of the original store that would transfer uptown and designed to fit the expansive mid-town space, twice the size of the cozy original.

At 550 square feet, the bread shop would have to accommodate the manytravelers and commuters coming in and out of New York, so the carrara marbledisplay counter along with the satin brass display case were extended outwardfrom the symmetrical centerline of the room. The partitioned white oak breadcabinet, now also wider and taller anchors the center of the space with all itsfresh loaves and peek-through pass counter. At the top, the wood cabinet salutes the legacy of travel with threeclockfaces set to their own time zones.

The historic windows of the building remain exposed giving the space a bright welcoming feel while the green brick tiles on the perimeter walls are juxtaposed to provide a more intimate scale. As a finishing touch to its grand home, the vintage split-flap panels, located up high on the end walls gives a nod to the building’s new occupants, only displaying the Vesuvio menu instead of the current train schedule.

VESUVIO AT MOYNIHAN TRAIN HALL

New Yorkers know the timeless bakery by name. Vesuvio, the green Italian bakery where Nona picked up fresh bread every morning on Prince Street in New York’s SoHo neighborhood. The little shop, forever recognized by its iconic shopfront with the vintage green awning, now has a little sister located in the newly-renovated Moynihan Train Hall at New York’s Penn Station.

The shop at concourse level, faces the sprawling glass roof of the McKim, Mead & White atrium. Like the new station, it acknowledges the modern infrastructural elements carefully worked into the historic Beaux-Arts building. When CCS was tasked with designing the bakery, it was clear the balance of new and old was again at play.

But Vesuvio at Moynihan Station would not have a storefront, nor the classic tin ceiling. It would be the other key features of the original store that would transfer uptown and designed to fit the expansive mid-town space, twice the size of the cozy original.

At 550 square feet, the bread shop would have to accommodate the manytravelers and commuters coming in and out of New York, so the carrara marbledisplay counter along with the satin brass display case were extended outwardfrom the symmetrical centerline of the room. The partitioned white oak breadcabinet, now also wider and taller anchors the center of the space with all itsfresh loaves and peek-through pass counter. At the top, the wood cabinet salutes the legacy of travel with threeclockfaces set to their own time zones.

The historic windows of the building remain exposed giving the space a bright welcoming feel while the green brick tiles on the perimeter walls are juxtaposed to provide a more intimate scale. As a finishing touch to its grand home, the vintage split-flap panels, located up high on the end walls gives a nod to the building’s new occupants, only displaying the Vesuvio menu instead of the current train schedule.