Conceptualized as a barn-meets-loft space, the architecture and design positions the healthy chef-created menu as the inspiration. Located in a LEED Certified building, which required each tenant to also achieve LEED Certification, the operational under-current is to be as efficient as possible while using aesthetically pleasing materials. Using a restrained neutral palette with textural variety comprised primarily of reclaimed and recycled materials allows for the colorful menu offerings to shine through and the overall design to serve as a platform in elevating the menu items.
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