Carnaval Brazilian Restaurant and Grill

The client for this project envisioned an organic building that would capture the culture and the cuisine of South America while melding a sophisticated playfulness with architectural integrity.

A concept emerged from the organic nature of shelled seafood and organic shapes that are mathematically derived from a sequence of numbers known as the “Golden Section.� The Golden Section is often reflected in nature (from the spirals of the nautilus, to the growth patterns of plants) and has been applied to architecture at the Parthenon and at the Cathedral at Chartres.

Punched window openings of various sizes and shapes have been placed in geometrical patterns to provide daylight and give context to both the exterior and interior elevations.

concept rendering

The perforated metal ceilings are lit by using a series of 40 recessed LED colored light fixtures, which can be set in a variety of configurations depending on the owner’s preference.

Loosely arranged fiber optic lighting within the ceiling panels provides downlight and creates an almost evening-like setting.

concept rendering

Patrons enter the Churrascaria through a small reception area and upon being seated, move through a narrow passage that opens into the fine dining area.

Inspired by both the nautilus and traditional Brazilian Churrascaria, Koch Hazard Architects anchored the design concept around a cylindrical node that contains a large cooking hearth.

The building then spirals outward sequentially around the bar area and into the fine dining area. The ceilings, made of curved perforated aluminum panels, follow the spiral, floating at first before evolving into a gentle arc over the fine dining area.

Openings in the kitchen wall provide patrons with views of the rotisserie ovens as well as the Brazilian Gauchos cooking at them. Typical of fine Brazilian restaurants, a large salad bar with authentic dishes is located near the entry and within view of the entire dining area.

The fine dining area is arranged in the conventional open churrascaria seating style and allows viewing to a performance stage that hosts both traditional and modern Brazilian entertainment.

Site Plan

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9 01.) Valet 02.) Vestibule 03.) Waiting 04.) Reception 05.) Office 06.) Storage 07.) Private Dining 08.) A/V Room 09.) Outdoor Equipment 10.) Dining 11.) Outdoor Mechanical 12.) Loading 13.) Mechanical Room 14.) Locker Room 15.) Warewashing 16.) Rotisserie 17.) Kitchen 18.) Liquor Storage 19.) Musician Lounge 20.) Bar 21.) Stage / Dance Floor

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8 15 10 7 16

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6 5 4

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Floor Plan

Section @ Fine Dining / Kitchen

Section @ Bar / Fine Dining