Exposed

Cuisine & Market

Fall 2010 | Restaurant and Retail

Table of Contents programming

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schematics

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design development renderings fabrics and finishes furniture

15 24 36 37

sustainability

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codes and LEED

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menu

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branding

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Cuisine & Market

Coryn Carr | Kathryn Cronin | Lori Emch

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Fall 2010 | Restaurant and Retail

exposed Programming

Coryn Carr | Kathryn Cronin | Lori Emch

programming Concept and Inspiration Essence of Experience Indulge the senses and savor in the tastes, aromas and traditions of far away places at Exposed International Cuisine and Market.

The shape of a conical provided inspiration in both colors and design for the project. Elements of Nature would eventually become the main concepts in the experience at Exposed.

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Fall 2010 | Restaurant and Retail

As an aspect of the programming phase, the design team researched Italy, Spain and France from every possible direction.

These photos represent the core colors, architecture, trade, and beliefs of European culture.

Coryn Carr | Kathryn Cronin | Lori Emch

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programming Criteria Matrix The Criteria Matrix is used to define the clients needs and requirements and document them for the project. It assembles adjacency needs by space as each aspect of the restaurant is broken down into sections making managing requirements easier and orderly. It allows designers to determine lighting, privacy, and total square footage needs for each function.

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Exposed Restaurant and Market Criteria Matrix Criteria Matrix

Sq. Ft. *

Retail

Occ.

Adjacencies

Public Access

Daylight

Privacy

Plumbing

Equipment

Special Consideration

50 1 2 3 4 5 6

Floor Restroom Office Cash Wrap Storage Wine Tasting Bar

800 75 110 25 80 200

Restaurant

Central 1 Remote 1 Remote Central

Yes Yes No Yes No Yes

No No No No No No

No A, V V No V A,V

No Yes No No No Yes

No No Yes Yes No Yes

2, 6 1, 5, 7 4 3 2, 6 5,7,2 2, 6 9 8 2,4, Remote

No Yes Yes Yes No Yes Yes No No

No No Yes No No No No No No

A, V No No No No No A, V V V

Yes No No No Yes Yes Yes Yes No

Yes No No Yes Yes Yes No No Yes

No

No

A, V

Yes

No

Frige Storag, shelves, kiosk displays, center piece deli display wine racks and storage ADA, 1 Male/Female Shelfing

Reach In, Chiller, Wine Racks, Glass Racks

150 1 2 3 4 5 6 7 8 9 10 11

Kitchen Dining Waiting Area Hostess Station Server Station 2 Bars Restroom Break Room Office 2 Outdoor Patios Utility

950 2600 300 28 16 300 200 70 60 2000 25

V A *

Legend Visual Accustic All SF are subject to change

Fully Equipted - See Attached Notes Tables, Community Bar, Booths combination Indoor / Outdoor Available Stand only or small table/curvlinear appeal, storage also With Beverage Service Central Access, community seating, Indoor outdoor ADA, 1 Male, 1 Female Cubbies for Storage Shelfing

Fall 2010 | Restaurant and Retail

Parti Drawings are composed to determine how the floor plan will flow and move. To consider access and way-finding is an important factor in space planning and the design team wanted people to be able to move freely, but utilize every square foot of the restaurant in the end.

Coryn Carr | Kathryn Cronin | Lori Emch

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programming Bubble and RelationshipDiagrams Bubble Diagrams are made as preliminary adjacency requirements studying how different areas of the restaurant will interact and work best together.

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Fall 2010 | Restaurant and Retail

Blocking is the last step in the Programming phase.

The process allows the design team to visually place various areas within space, paying attention to square footage, adjacencies, and circulation.

Blocking Diagrams are comprehensive representations of the space prior to more specific drawings

Coryn Carr | Kathryn Cronin | Lori Emch

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Fall 2010 | Restaurant and Retail

exposed Schematics

Coryn Carr | Kathryn Cronin | Lori Emch

schematics Prototypicals In schematics, design teams develop prototypical drawings based on data collected from the previous phase.

Information from the Criteria Matrix and sketches from Bubble Diagrams are used to create specific drawings for function and size of space. Eventually a floor plan works around this phase and fills in the missing pieces of the design.

These four spaces shown demonstrate space allocations for their

WATER BAR

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OPEN KITCHEN

Fall 2010 | Restaurant and Retail

WATER BAR

OPEN KITCHEN

Coryn Carr | Kathryn Cronin | Lori Emch

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Fall 2010 | Restaurant and Retail

exposed Design Development

Coryn Carr | Kathryn Cronin | Lori Emch

design development Space and Finish Plan The design team for Exposed catered to an open kitchen design that was versatile enough to handle large groups and several different experiences at the same location.

A final space plan includes defined spaces, furniture layout, wall thicknesses, doors and windows, circulation, and special design features such as fireplaces, display walls, and staircases.

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Fall 2010 | Restaurant and Retail

The Finish Plan communicates where the selected finishes will be placed including all millwork, flooring, finishes and paint.

Within Exposed, the finishes consists mainly of recycled or reused materials and sustainable finishes. All woodwork is treated with low VOC stains, the concrete is locally made for the entire floor and eco-friendly wall coverings and countertops were used throughout.

Coryn Carr | Kathryn Cronin | Lori Emch

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design development Lighting Plan

Fall 2010 | Restaurant and Retail

The reflected ceiling plan documents the lighting strategies for the entire restaurant. Filled with Natural Daylight during the day, Exposed will turn into a glowing, festive experience at night with several types of lighting atmospheres to choose from in the evening.

Daylight sensors run throughout to assist automatically when enough light is in the restaurant, dimming the artifical light and saving energy.

Find a nook of your own and return there time and time again.

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Coryn Carr | Kathryn Cronin | Lori Emch

Fall 2010 | Restaurant and Retail

Conceptual sketches are created throughout the design process to remind the team of what the end goal is at all times. In the case of Exposed, it was a varied experience. It was to be different, unique and one of a kind in dining.

Custom wine walls, custom light displays and all woodworking was designed by the Exposed Design Team.

Coryn Carr | Kathryn Cronin | Lori Emch

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design development Rendered Space Plan After the space plan is finalized, it is rendered to illustrate the finishes as they will appear in the perspective drawings and final product.

With reddish stained concrete and woods throughout, Exposed’s interior reflects the colors of a warm, fall day. With the three countries it represents in the cuisine, yellow, orange and red are taken to a new level of lush and warmth and the experience indoors is one of an old villa in central Europe.

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Fall 2010 | Restaurant and Retail

Coryn Carr | Kathryn Cronin | Lori Emch

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design development Renderings Exposed Restaurant is committed to Sustainable Design and Enterprise. The Green Roof and Education Deck set an example for other establishments to consider the planet while enjoying the tastes of the world.

Photovolatics, day lighting, stack ventilation, heat exchange and a recycling program are just a few of the essentials the design team considered to make Exposed a Green Restuarant to be envied.

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Fall 2010 | Restaurant and Retail

As one passes by, the aromas of the kitchen make their way through the accordion style Nana doors that open in the front and in the back of the restaurant.

Outdoor dining can be enjoyed in three separate areas at Exposed leaving Mother Nature to be enjoyed to her fullest.

As part of the research project, the project team members researched Italy, Spain and France from every possible direction. These photos represent the core colors, architecture, trade, and beliefs of the European culture.

Coryn Carr | Kathryn Cronin | Lori Emch

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design development Renderings The Water Bar greets the patrons with a privacy wall covered in 3form glass and smooth river pebbles. An intimate bar setting and ample space for waiting for tables near the restaurant, the Water Bar make a great first impression.

Seen here in fully rendered perspectives, these drawings create an understanding of the physical space and finishes that are planned.

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Fall 2010 | Restaurant and Retail

The Fire Lounge is tucked in the back of Exposed and delivers a different expereince than up front. With a romantic fire place, warm coloras and the glow of the wine bar next door, it offers a more intimate dining alternative and high back chairs promote cozy conversations.

As part of the research project, the project team members researched Italy, Spain and France from every possible direction. These photos represent the core colors, architecture, trade, and beliefs of the European culture.

Coryn Carr | Kathryn Cronin | Lori Emch

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design development Renderings

Fall 2010 | Restaurant and Retail

The main dining area is hightlighted by the Community Banquette dining table and bench covered with Kravet Green fabrics.

Complimented by warm, infused colors of the earth proper acoustics make this room a comfortable experience for dining and custom fixtures enhance the area with intimate pools of light.

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Coryn Carr | Kathryn Cronin | Lori Emch

Fall 2010 | Restaurant and Retail

The Fire Lounge is tucked in the back of Exposed and delivers a different expereince than up front.

With a romantic fire place, warm colors and the glow of the wine bar next door, it offers a more intimate alternative and high back chairs can help produce cozy conversations.

Coryn Carr | Kathryn Cronin | Lori Emch

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design development Renderings The air bar opens to the back patio and outdoor option for the explorer within all of us. It offers dining nearly year round, has a secluded feel and is protected from the elements with trellis work, a rammed earth wall and fire place for thermal comfort.

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Fall 2010 | Restaurant and Retail

Coryn Carr | Kathryn Cronin | Lori Emch

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design development Renderings The Fire Wine Bar is intimate, secluded and allows the patron to see through to the retail Market place and outside. Dancing lights and sensious fabrics provide the sultry side of Exposed in this elegant

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Fall 2010 | Restaurant and Retail

The Market is a place to buy your own piece of Exposed Restaurant. Sausages, cheeses and wines from three different countries are offered here and much, much more. Most likely something you just enjoyed in the restaurant can be wenjoyed as well. Located right off the wine bar, the Market also has wine tasting to the public from the street.

Coryn Carr | Kathryn Cronin | Lori Emch

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design development Renderings The Mezzanine is a versatile dining space on the second floor overlooking the green roof and sustainable education deck. It can be rented for private parties and large gatherings with the privacy of your own outdoor environment. Just another experience at Exposed.

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Fall 2010 | Restaurant and Retail

Many custom features exist throughout Exposed such as this built in wine wall.

Made from reclaimed woods from the original flooring of the restaurant like all the other woodwork throughout, the design team worked to make use of every possible existing material on hand.

Coryn Carr | Kathryn Cronin | Lori Emch

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design development Renderings The Women’s rest room is an experience in itself with curvilinear lines and a fun, whimsical design. The design is composed with recycled glass tiles, recycled quartz, recycled wood and paperstone accompanied by low-flow faucets and toilets.

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Fall 2010 | Restaurant and Retail

Designed in a slightly masculine tone, the Men’s room has as many sustainable aspects as the Womens’ with a custom tile design on the walls and light boxes with 3form glass to illuminate the walls.

Coryn Carr | Kathryn Cronin | Lori Emch

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design development Fabrics and Finishes

Fall 2010 | Restaurant and Retail

The Main Dining Room and the Fire Room encompass warm colors and patterns that resemble nature. A unique environment in themselves.

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Coryn Carr | Kathryn Cronin | Lori Emch

Fall 2010 | Restaurant and Retail

The Water Bar and Mezzanine are totally different looks from the main dining to establish a look of their own. 3form materials, Maharam fabrics and recycled wall coverings create a feeling of the elements.

Coryn Carr | Kathryn Cronin | Lori Emch

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design development Fabrics and Finishes

Fall 2010 | Restaurant and Retail

The Fire Wine Bar is rich and saturated with reds, browns, and the textures of nature.

Leather, thick woven fabrics and a material called Alkemi made from recycled metals that create the bar top create a unique experience.

The Earth Bar has recycled pressed wood from Torzo for its bar top and Edelman leather provides lush barstools with suede seats.

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Coryn Carr | Kathryn Cronin | Lori Emch

Fall 2010 | Restaurant and Retail

The furniture of Exposed is simple. Reconstructed from the original flooring and old beetle kill pine from the rockies, the design team attempted to use products that are local, recyclable and sustainabile for future use.

What isn’t recycled, are elegant pieces that are timeless.

Coryn Carr | Kathryn Cronin | Lori Emch

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sustainable design LEED and USGBC

Fall 2010 | Restaurant and Retail

Exposed is designed from the ground up with the planet and future generations in mind. All aspects of conservation and efficiency were considered when the design team took to creating an experience that will become not only a favorite place to gather, but a leader in the example of sustainable restuarants. In consideration of the environment and responsible design, the following items were included in the Restaurant from its inception.

Efficient Air Ventilation

Stack Ventilation provided by adequate operable windows in all areas.

Operable sky lights to increase air flow.

Heat Exchange and Energy Recovery Systems

Energy collected from the use of the open kitchen pizza oven assists the overall heating system for the building.

Photovoltaic Energy and Water Heating

The Solar Field on the south side of the roof provides enough energy to accomodate the entire restaurant heating needs and hot water.

Efficient Daylighing

Assisting on the needs of electric light, proper amounts of daylight in conjunction with sensors that evaluate lighting needs, daylighting can save thousands of dollars, and thousands of kilowatts on the planet.

Green Roof

A well cooled building is an evenly tempid building. The intensive green roof on the top floor assist in cooling the building keeping the hot sun off of the surface.

Water and Waste

Anchored by low-flow appliances, and a recycle program, Exposed is committed to saving the natural resources and reusing as much as pos-

Education

Exposed is commited to educating the neighborhood and the patrons on how a sustainable restaurant can be successful. The Education Deck serves as a place to learn as well as enjoy.

Coryn Carr | Kathryn Cronin | Lori Emch

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design development Codes and LEED checklist Exposed Restaurant and Retail establishment is compliant with the International Building Code 2006, specific fo A and M occupancy classifictions, and is ADA compliant.

Chapter 3: Use and The building structure is as Assembly and Occupancy Class classified Merchantile occupancy for use of social gatherings and sale of merchandise.

Chapter 10: A ceiling height of no less than shall be available throughMeans of Egress 7’6� out the space. A Means of Egress shall be provided in the occupied space; additional exits have been provided. The means of egress shall be clearly marked with exit signs and illuminated. The egress shall provide a safe and effective escape route(s) for all occupants, regardless of disabilities, should the space become dangerous, hazardous, or otherwise unsafe.

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Chapter 29: Plumbing systems and Chapter 10: Plumbing Systems equipment shall be conMeans of Egress structed, installed and maintained in accordance with the International Plumbing Code. Private sewage disposal systems shall conform to the InternationalPrivate Sewage Disposal Code. Plumbing and restroom facilities shall be provided according to Occupancies Assembly and Mercantile. The number of facilities shall be dependent upon Occupancies A-2 and A-3.

Chapter 8: The finish requirements limit Interior Finishes the allowable flame spread and smoke development based on location and occupancy location. Such interior finish materials shall be grouped according to class in accordance with their flame spread developed indexes. Class B material is required where the building exceeds two stories.

ADA Accessibility. All Federal ADA codes and regulations and standards will be followed and met during our design phase to accommodate the physically disabled, so they can enjoy Exposed as anyone else would. Scoping requirements pertains to the percentage of ADA Available in a restaurant, according to section 110.9.11 seating at tables, counters, and work surfaces. Where seating or standing space at fixed or built-in tables, counters or work surfaces are provides in accessible space. At least 5 percent of the seating and standing spaces, but not less than one, shall be accessible.

Fall 2010 | Restaurant and Retail

Sustainable Sites 23 points were achieved through:

Water Efficiency 4 points were achieved through:

Indoor Environmental Quality 14 points were achieved through:

• Project location near light rail and bus stations • Bicycle storage on site • Vegetated Roof • Light pollution reduction through daylight and occupancy sensors and controlled reduction during night hours

• Water use reduction through the specification of efficient fixtures and appliances

• Protection and covering of the HVAC system during construction to reduce construction contaminants in indoor spaces • Specification of low-emitting, urea-formaldehyde free materials and finishes • Operable clerestory windows • Thermal comfort through the use of individual thermostats for each of the spaces • Daylight and views in all spaces

Regional Priority 1 point achieved through: • 40% water use reduction through the use of efficient appliances and fixtures

Energy and Atmosphere 25 points were achieved through: • Energy assessment via computer-simu lated models • Renewable energy through installation of 40 photovoltaic panels • Enhanced refrigerant management

through swamp cooling

Materials and Resources 10 points were achieved through: • Retention of existing exterior walls, roof, and floor system • Deconstruction and recycling of existing ceilings and partitions • Use of reclaimed, recycled, and rapidly renewable materials • Use of regionally manu-

LEED Summary As a key concept to the design, sustainability was addressed through the LEED rating system. Gold standard has been achieved.

Innovation and Design Process 1 point achieved through • Implementation of an educational program to spread awareness of green building and on-site growing practices

Coryn Carr | Kathryn Cronin | Lori Emch

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exposed Menu and Wines Selection

Cuisine & Market

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Appetizers

Entrees

Desserts

France: French goat cheese tart with

caramelized onions Seasonal melon wrapped in

prosciutto Mussels steamed in white wine, garlic,

parsley

France: Bouillabaisse, rouille, grilled bread Aged ribeye of beef with pommes

frites, aioli Poulet Roti, rosemary and garlic

coating

Spain: Grilled fresh sardines with lemon

and olive oil Spanish Manzanilla olives and Marcona almonds Potatoes Bravas – roasted in smoked Spanish paprika

Spain: Paella Andulusia with chicken,

chorizo, and vegetables Gambas Allioli – large prawns baked

in garlic olive oil, lemon wedges Caldo Verde – salt cod stewed with

green olives and potatos

France: Opera Cake – layers of nut meringue

and chocolate glaze Coupe de Fruits Grand Mariner –

fresh seasonal fruits laced

with liqueur Profiteroles with vanilla ice cream

and Vahlrona bittersweet

chocolate sauce

Italy Fritto Misto of squash, mushrooms,

lemon slices, and capers Radicchio, frisee, and pea salad with

shaved Asiago cheese Antipasti - marinated mozzarella,

mortadella, olives, crostini

Italy: Risotto with butternut squash,

greens, and proscuitto Pizza made to order from the wood

burning oven Papardelli with smoked chicken,

mushrooms, and cream

Spain: Pomegranate and Orange Granita Crema Catalan flan with

burnt caramel Turron Almond Cake Italy: Ricotta Cheescake,

marsala

lattice

crust

Biscotti with Moscato wine Affogato – vanilla bean gelato hot

espresso

with

Fall 2010 | Restaurant and Retail

Market Cheeses

Market Cured Meats, Fish, Sausages

Wines

France: St. Andre –

France: Jambon a l’Ardennes – Ardennes Region Smoked Oysters

France: Domaine de la Pepiere Muscadet 2008 Michel Gerard et fils Sancerre 2009 Georges Duboeuf Beaujolais Villages 2008 Chateau Roudier Montagne St Emilion 2005

triple cream soft

cheese

Chevre – French goat cheese Gruyere – a rich, nutty cheese

Cuisine & Market

used

in fondue

Trout Filets

Spain: Iberico – sheep, cow, and goat’s Manchego – ewe’s milk cheese Tetilla – soft and pear-shaped

Spain: Chorizo Sausage Serrano Ham Baccalau – salt cod

milk

Italy: Parmigiano Reggiano – the real Parmesan Mozzarella di Bufala – fresh, soft cheese

ham from the

Italy: Proscuitto Mortadella Pancetta Anchovies

a la

Grecque

Spain: Segura Viudas Reserva Brut Cava 2008

Coryn Carr | Kathryn Cronin | Lori Emch

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branding Logo and Mark Essence of Experience Indulge the senses and savor in the tastes, aromas and traditions of far away places at Exposed International Cuisine and Market.

If you reflect on the original concept statement the Logo needs to reflect the general idea of “experience”.

Exposed is about three very different cultures coming together for one.

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Original concepts for the logo included utensils, warm colors and an invitation for a new experience.

This mark with all of its positive attributes didn’t quite convey what the design team wanted to say.

Mark by: Cameron Jones

Fall 2010 | Restaurant and Retail

The final edition of the logo reflects the design team’s intention to bring people together. The globe dangling from the spaghetti string by a fork is a perfect representation of our establishment; A place where you come to dine on international foods and have a great experience.

Mark by: Cameron Jones

Cuisine & Market

Coryn Carr | Kathryn Cronin | Lori Emch

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Fall 2010 | Restaurant and Retail

Exposed Presentation book was written by Lori Emch Special Thanks to: Cameron Jones who made a great logo that perfectly conveyed our ideas.

Chef Consultant Jules Blanc of San Francisco who helped us build a tempting menu and inspired our ideas.

Cuisine & Market

All Designs, Renderings and Drawings are original and were completed by the Exposed Design team of Coryn Carr, Kathryn Cronin and Lori Emch

Coryn Carr | Kathryn Cronin | Lori Emch

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