Layouts and plans for a brand-new restaurant located on the ground floor of a newly constructed multi-story building with condominiums, in collaboration with Martin-Heid Design Build Contractor. Because the housing above made a Type-2 vent hood impossible, the owner decided to change the menu to feature cured meats, leading to the installation of a custom refrigeration and display unit over the bar. The salumi concept, which came about as a result of the limitation of the space, became the anchor for the design as well as the restaurant’s success.
