Project Discription:
Large east-coast grocer and chef David Bouley, wanted to bring high cuisine to the neighborhood, local grocery stores and as many kitchen tables as possible. The result was Tastings: a 13,000-square foot restaurant concept with five, yes F-I-V-E, kitchens. These included a demo kitchen, sushi bar, wine bar, and robata grill bar. Other favorite additions were the outdoor terraces, wine cellar with private dining, formal dining room and lush gardens. All renderings done by Anita Lehmann http://www.ahldraws.com
Prior to a final site change, this concept showed the restaurant nestled back into the historic Erie Canal with a modern "roadhouse" twist.
My Roles: Project Designer, Job Captain, Detailing, Management of documentation and drawing set and design team, point person with Client, Architect of Record, General Contractor and other subcontractors.
Consulting Chef: David Bouley http://www.davidbouley.com
Architect of Record: HHL Architects http://www.hhlarchitects.com
Kitchen Consultant: Post & Grossbard, Inc http://www.postgrossbard.com
General Contractor: The Pike Company http://www.pikeco.com
Location: New York
Size: 13,000 Square Feet +
Design Team: 9 persons
Year: 2007
The master chef himself. David Bouley in his element.
Photo by Thomas Schauer
Final concept rendering, main entrance. As seen with its six kitchens on two levels, outdoor patios and wine cellar below grade.
Surrounded by a verdant grove of firs and shrubs, the restaurant was revealed through layers of experience. From the main boulevard entrance, the shed roofs concealed its scale. The final, grand approach looked directly at the large glass window into the busy main kitchen. A chimney, reminiscent of the old factories found in the region, allowed the kitchen heat to escape. Coupled with the geothermal wells, the chimney was able to capture escaping heat and reclaim it as surplus energy for the restaurant's heating and cooling systems.
Main Floor Plans
Test (demonstration) Kitchen, Formal Dining Room, Private Dining Rooms, Robata Grill Bar, Main Kitchen, Greenhouse with dining space, terrace, pocket gardens, formal entry, storage, level changes.
Upper Level Plan
Prep Kitchen, Sushi Bar, Wine Bar, Entertainment Terrace, Covered Terrace, the program was designed for enjoyment of the food and the chef's preparing it. Sight lines have been maximized to provide a view of the culinary process from all areas of the restaurant.
Presentation Board 1: Concept Model and corrisponding site photos describing the approach to the restaurant and site opportunities.
Presentation Board 2: Site Plan, Solar Studies
Presentation Board 3: Upper Level Plan with Wine Bar, Sushi Bar, a Prep Kitchen on display.
Presentation Board 4: Upper Level Plan with Wine Bar, Sushi Bar, a Prep Kitchen on display.
Presentation Board 5: Main Level images descriping the experience.
Presentation Board 6: Main Level images descriping the experience.
Presentation Board 7: Illustrated Building Sections
Presentation Board 8: Basement and Wine Cellar. A large wine cellar with private wine storage. Dining for smaller, intimate groups and parties are seated under the terra cotta barrel vaulted ceilings.
Model used for rendering underlayment
"Roadhouse" outdoor covered porch provides a warm, social environment to great approaching guests. A cascading water feature helps soften noise from adjacent parking lots.
Main Dining Room with Wine Bar balcony above.
Wine Bar and Outdoor Terrace
Early presentation boards
Early presentation boards
Early presentation boards
Early presentation boards
In addition to the architectural design, a great emphasis was placed on both hardscape and landscape in the project's master plan. As the site was adjacent to a historic canal with scenic walking opportunities, access to the canal was incorporated as well as the symbolic nature of the water—in this instance, through the use of a cascading water feature.
Early floor plan sketch
Exploded view of the restaurant
Existing site, prior to demolition.