For this locally sourced, meat-centric restaurant, we led the project team in transforming a former slaughterhouse into an innovative and comfortable dining experience. Our design work involved carefully integrating new programmatic functions with a simple and modern esthetic into the industrial grit of the existing space. We introduced walls made of reclaimed pine, as well as custom lighting and furniture, combining those elements with existing brick, steel, and concrete. The outdoor terrace is anchored by a raw concrete fireplace flanked with custom steel racks for wood storage, recalling the building's industrial past while enhancing its elegant present.
2010 Hospitality Design magazine award finalist in casual/quickservice category