Mechanical, electrical, plumbing, and low-voltage design for this $10 million project began in 2014. The project consists of a new Main Kitchen building attached to the existing “Breezeway”, a 2,500 square foot Annex, and upgrades to the dining room located in the historic French steam laundry structure. Some feature spaces include a new wine cellar with capacity for 15,000 selections, conference room, a butchery, and outdoor seating. The kitchen features glass walls giving passersby a peak into the main food preparation space.

The new main kitchen for this Michelin Guide San Francisco three-star rated restaurant is a piece of art as much as it is a functional, state-of-the-art food preparation facility. A prominent feature of the main kitchen is the ceiling, designed by Snøhetta, which gracefully integrates with the Halton Ventilated Ceiling Systems over the main cooking surfaces and a linear skylight. Our air distribution system design was carefully integrated into the kitchen ceiling to provide comfort for the staff while avoiding drafts.

Winner of the North Bay Business Journal’s Top Real Estate Projects, Hospitality, Restaurant Category, 2017