HapstakDemetriou+ ARCHITECTURE | DESIGN
2715 M ST NW 4TH FLOOR WASHINGTON, DC 20007 202.333.9038 WWW.HD-AD.COM INFO@HD-AD.COM
HapstakDemetriou + Hapstak Demetriou PLLC dba HapstakDemetriou+
HapstakDemetriou+ is a fresh firm that brings together the design powerhouses of Olvia Demetriou and Peter Hapstak, whose careers have long been celebrated for their innovation and timelessness. A mature boutique firm, HapstakDemetriou+’s work ranges from residential to full-scale hotels with expertise in hospitality and restaurant design. The studio produces design solutions that are inventive, eye-catching, and award winning.
Olvia C. Demetriou, FAIA is considered to be one of the country’s preeminent hospitality designers. Her work is marked by clarity of vision, innovation and excellence in design. Olvia approaches each new project with freshness and vigor while imparting thoughtfulness and wisdom from years of creating award-winning spaces. Peter F. Hapstak III, AIA has a design career deeply rooted in Washington, DC as well as across the United States and abroad. His Bauhaus style of education and hands-on approach has produced environments that are precise, layered, highly crafted and visually engaging. Peter has established a reputation for providing the highest caliber of service while challenging his clients to reach beyond the expected. The result is award-winning projects that are both pragmatic and beautiful.
Organization HapstakDemetriou+ is a non hierarchical design team with 29 full-time employees. We believe in matching our assets to your needs. Historically, this has led to exceptional results. We are more than happy to propose a specific team and structure when the time is appropriate. Olvia C. Demetriou FAIA
Principal
Michael Mason
Project Manager
Alexi Adamstein
Michael Mannhard
Peter F. Hapstak III AIA
Principal
Azadeh Rabbani, AIA
Project Manager
Kassandra Bishop
Joe Messier
Jason M.A. Soifer
Project Manager
Chris Buscetta
Ayelet Oser
Bill Young
Project Manager
Jeff Carroll
José A. Pagán-Rovira
Joanne Young, RA LEED AP
Project Manager
Diego Nicolás Castellanos
Dawn Pettit
Chris Corneal
Erin Radetich
Jamie Cortese
Gabriel Rivera-Pagán
Indira Cruz
Cristian Rosa
Casey Fair
Andrea Ross
Andamo Ford II
Alexandra Smith
María Andrea Girón Mejía
Edgardo Vela
Elisabeth Kim-Oliver
La’Joya Worrell
Clients Traditional & Casual Dining
Quick Service & Fast Casual Restaurants
Blue Haven Resort
Bacaro Wine Bar
& Pizza *
Dupont Hotel & Bar
Black Hog BBQ
American Tandoor
Foxhall Condominiums
Boss Shepherd’s
Astro Donuts & Fried Chicken
The Mandarin Oriental Hotel
Convivial
Buredo *
Park Chelsea Apartments
Epic Smokehouse
CAVA *
The Ritz Carlton, Tyson’s Corner
Fiola Mare
Choolaah Indian BBQ
Gusto *
Freshii
Markets & Venues
Hula Girl
Hip City Veg
Bread Furst
Mason Dixie Biscuit Company
The Little Beet
Casa Tua Cucina
Mussel Bar *
Nando’s Peri-Peri *
Dean & Deluca
Neyla
On Rye
District Winery
Ouzo Bay-Boca Raton
Sweetgreen *
Georgetown Cupcake Mercado de Paseo Caribe
Oyamel Pineapple & Pearls
Hospitality & Residential
One Eight Distilling
Pupatella Neapolitan Pizzeria
14th & Corcoran
Smokehouse Live
Rose’s Luxury
2501 M Street
Via Umbria Italian Market
Taco Bamba *
Alturos Residence
Tadich Grill
Arlington Tower
Retail
Wildwood Kitchen
Avenue Suites
100% Pure
Zaytinya
The Bentley
* Multiple Locations
Work Samples &pizza
Fiola Mare
Rose’s Luxury
American Tandoor
freshii
Smokehouse Live
Art Collector’s Home
Georgetown Cupcake
Sweetgreen
Avenue Suites
Gypsy Soul
Taco Bamba
BlackSalt
The Little Beet
Wildwood Kitchen
Blue Haven Resort
Mason Dixie Biscuit Company Drive Through
Zaytinya
Brasserie Beck
Mussel Bar Atlantic City
Bread Furst
Mussel Bar Ballston
Casa Luca
Nando’s Peri Peri Alexandria
Casa Tua Cucina
Nando’s Peri Peri Laurel
CAVA 1.0
Nando’s Peri Peri Tenleytown
CAVA 2.0
Nando’s Peri Peri The Yards
CAVA 2.5
Niemczewski & Hoffman Residence
Convivial
One Eight Distilling
Dean & Deluca Markethouse
Ouzo Bay
District Winery
Oyamel
Diwan Residence
Park Chelsea
Dupont Hotel
Pearl Dive
El Mercado de Paseo Caribe
Pineapple and Pearls
ENTYSE Bar at the Ritz Carlton
The Quarter Market at Ballston Commons
&pizza Multiple Locations Washington, DC
A small home-grown chain that has experienced exponential growth since opening in 2012, &pizza is a fresh fast-casual pizza concept that features a fully customizable menu. As the brand began to take off, the founders turned to HapstakDemetriou+ to assist them with a mid-course pivot in their layout and design. Clean lines and simple finishes keep the focus on the food and the experience. Prominent use of white and lighter tones focus attention on the colors of the pizza. With a brand focusing on connection and coming together, each location features a monolithic community table and a unique element representative of the style and attitude of the neighborhood.
American Tandoor 7943B Tysons Corner Center Tysons, VA 22102
American Tandoor captures the spirit of India’s traditional dishes reimagined with American flavors. The 4,000 square-foot restaurant features a splashy, colorful setting with a tandoor oven. The tandoor ovens are the heart of the open kitchen, giving the guests a firsthand look at the art behind the traditional cooking methods.
Art Collector’s Home Kalorama Road Washington, DC
A c.1928 Georgian home in Washington D.C. was given complete renovation treatment and expanded into a modernist, state-of-the-art home and gallery for the owner’s vast art collection. The house’s previous room layout, centered around a winding staircase, was not conducive to a fluid exchange between rooms and was therefore reimagined to open up the space, ameliorating it for social gatherings. The winding staircase was reconstructed in glass and steel, as was the back of the house. The result is a design that is timeless, inspiring, and completely in line with the owner’s needs.
Avenue Suites 2500 Pennsylvania Avenue NW Washington, DC
Charged with the vast renovation and rebranding of Avenue Suites, formerly Washington Suites Georgetown, the HapstakDemetriou+ team working hand-in-hand with Mark McInturff Associates settled on a sleek, timeless and modern design to best complement the hotel’s warm, modernist architecture. Situated between the Georgetown and West End Districts, Avenue was designed to attract a sophisticated guest looking for an alternate to the traditional Washington hotel. Natural materials prevail throughout the lobby level—an open, fluid space defined by architectural pods. Fine lines and a refined elegance reign as one passes through the lobby to A Bar, a discreet outdoor bar, and perfect place to escape the afternoon sun. Black and white photography portraiture strewn about the hotel reinforces the 1950s design aesthetic, and the spacious one-bedroom suites are sophisticated and comfortable. The courtyard at the back is a green room that extends the feel of the interior space.
BlackSalt 4883 MacArthur Boulevard NW Washington, DC
To get the recipe right, and create the ‘market dining’ experience that chef Jeff Black envisioned, our architectural team was required to become intimately familiar with the site and the complex program to accommodate the retail, bar, café, kitchen and dining spaces. The kitchen, in particular, starts at the front door with a fish market and gourmet retail shop, and ends 6,468 square feet later in the basement with the prep and pantry areas.
Completed while a principal at CORE. Images provided courtesy of CORE.
Blue Haven Resort Turks and Caicos Islands
Blue Haven is a state of the art exclusive luxury resort. The expansive accommodations are spacious, modern and beautifully maintained. The beach and grounds are stunning with many palm trees, grasses and bright tropical flowers to enjoy. Blue Haven Resort occupies a long stretch of waterfront on the north eastern end of Providenciales and it’s always easy to find a peaceful spot to escape, unwind and take in the beautiful surroundings.
Brasserie Beck 1101 K Street NW Washington, DC
The first of many collaborations between Peter Hapstak and chef Robert Wiedmaier, Brasserie Beck is a homage to the classical Belgian brasserie. A large space with many cozy niches, Brasserie Beck is a convivial setting that blends the old world with the new. It boasts the largest selection of Belgian beers outside of Belgium, an exposed kitchen, and has accents of a railway station with its many large-faced clocks and high ceilings.
Completed while a principal at CORE. Images provided courtesy of CORE.
Bread Furst 4434 Connecticut Ave NW Washington, DC
Bread Furst is first and foremost, a bakery with a great patisserie. In searching for chef Mark Furstenburg’s new home, no place was as relevant and meaningful as the Connecticut Avenue neighborhood where he grew up. The space was conceived as a baker’s dream workshop for Mark to hone his craft. The front of the store serves as a theater for interactions with customers. In May 2017, Mark Furstenberg received a James Beard Award for Outstanding Baker.
Casa Luca 1099 New York Avenue NW Washington, DC
Casa Luca is Fabio Trabocchi’s response to a demand for casual and authentic Italian food. The light-filled osteria is named for his son and is made more personal by the family photographs that line the walls. Linen-clad drum lights and Gordiola lanterns illuminate the warm shades of orange and red throughout the dining room, and the eye is drawn up to the raw wood beams that cross the ceiling at varying heights. White subway tiles, layered hanging table runners and painted wood paneling add classic textures to the space.
Casa Tua Cucina Brickell City Centre Miami, FL
An 18,000 sf gourment single-user food hall concept consisting of 9 different stations and 350 seats, Casa Tua Cucina was conceived to be an elegant, upscale Italian food, beverage and retail experience as an extension to the new Saks Fifth Avenue. Casa Tua Cucina complements the cultured, homey feel from Miky Grendene’s Casa Tua, the famed Miami Beach restaurant. The kitchen unfolds even before the first step through the main entrance by looking through the adjacent window into the pasta making room. The kitchen space expands to the wood-fired pizza ovens, the open-flame masonry hearth and the chocolate making room. Beautiful Carrara marble countertops, enamel range suites and stainless steel hoods all serve to reinforce the notion that you’re in the next evolution of the classic Italian kitchen.
CAVA 1.0 Multiple Locations Washington, DC
Started by three childhood friends, CAVA celebrates the flavors of their families’ traditional Greek and Mediterranean cooking in a casual modern setting. This roll-out prototype is a fast casual spin off from the original CAVA traditional dining restaurant. It features modern abstractions of the Mediterranean vernacular utilizing simple, rustic finishes, copper light fixtures, and digital wall graphics depicting scenes of pastoral Greece. Millwork, furniture arrangements, menu graphics, and a custom light box at the entry establish a separation between the dining and queuing areas, creating a clear circulation throughout the space.
CAVA 2.0 Multiple Locations Washington, DC
Due to the success of the initial CAVA prototype, HapstakDemetriou+ was brought in to create the second iteration. CAVA sought to energize its customer base with an updated image. This prototype features abstractions of the Mediterranean vernacular, utilizing clean lines alongside both rustic and simple finishes.
CAVA 2.5 Multiple Locations Washington, DC
HapstakDemetriou+ continues to partner with CAVA as the sole architect for the latest round of expansion. By developing a kit-of-parts of materials, furniture features, and signage components, HapstakDemetriou+ has enabled CAVA to expand at a rapid pace. The most recent designs push the boundary of the Mediterranean aesthetic and materiality toward a more urban vision while maintaining CAVA’s signature rustic simplicity.
Convivial 801 O Street NW Washington, DC
The brainchild of Cedric Maupillier & Saied Azali, Convivial was designed from the beginning to become a neighborhood gathering spot. Warm Scandinavianinspired finishes, generous seating, and large luminescent windows come together to create an immediate sense of intimacy and hospitality. Decorative felt walls and sounddampening ceilngs simultaneously bring texture to the space and control noise throughout. Finally, to ensure guests never feel crowded, the main dining rooms are divided in two by a central bar with an extensive program crafted by some of DC’s finest bartenders.
Dean & Deluca Markethouse 3276 M Street NW Washington, DC
A renovation project in Georgetown, Washington, DC, the goal was to return the structure to its original purpose as a grand emporium and retail market. A 17,000 sf space, the building’s original character and form were preserved while furnishing it with modern conveniences and attractive product merchandising. This preservation required routing concealed conduits and piping under a floor that floats unattached to the building’s walls. A canopy was added with garage doors to the exterior to create a café setting where patrons can enjoy self-served food and beverage.
Completed while a principal at CORE. Images provided courtesy of CORE.
District Winery 385 Water Street SE Washington, DC
The design of District Winery draws inspiration from a traditional wood framed winery building often found in country-side Wineries. The use of warm, southern yellow pine lumber, (typically used as a traditional post and beam structure) is integrated as the main element. Composed in a rhythmic gesture, large sections of lumber serve as an internal framework for glass partitions that break down the various activities throughout the space. The full-service restaurant, wine production facility, spaces for casual gathering, on the ground floor. The second level is flexible wedding and conferencing venue with an outdoor patio that garners sweeping views to the DC Navy Yard’s water front development.
Diwan Residence Washington, DC
The original house was designed by an esteemed architect in 1951 and has since undergone two expansions in 1967 & 1993. Our goal was to expand the house without compromising its original architectural character. Drawing lessons from mid-century modernism, the design consists of three essential elements: Prominent mass – the original brick house Curtain wall – maximizing daylight and views Structure – which is expressed as an “exoskeleton” The interior living spaces were designed as a “great room”, where activities are defined but not confined. The triple sliders create a 24 ft opening to the large deck, allowing for easy connection to the views and to the garden below. The 3rd floor addition holds the family bedrooms.
Dupont Hotel 1500 New Hampshire Avenue NW Washington DC
With an already distinct character and architectural period, this building’s public spaces were maximally glazed, and its floors were opened up as much as possible to greatly enhance its overall visual impact: a result of juxtaposing its modern language with our designer’s unique point of view.
El Mercado de Paseo Caribe 2016 Completion San Juan, Puerto Rico
An 18,000 sf gourmet multi-user food hall concept consisting of 14 different local food and beverage tenant concepts and 300 seats, El Mercado was conceived to bring the excitement and flare of the Caribbean to the Paseo Caribe development. Anchoring the lofty 50’ high central place is the main bar concept, featuring a multistory back bar which serves as the central organizing hub for the overall floor plan from which the other vendor spaces and seating areas are radially arranged.
ENTYSE Bar at the Ritz Carlton 1700 Tysons Boulevard McLean, VA
Although well-known in Northern Virginia for its afternoon tea service, the Ritz-Carlton wanted to capitalize on its position in Tysons Corner by appealing to the professionals that populate the buildings and office parks that surround it by redesigning and revamping the look of the Lounge. What was once a tired and drab space was re-imagined in shades of cognac and copper, complete with updated furniture, glittering wall tile and accents of gold and bronze. The existing wood wall-paneling was glazed in a rich licorice color as a departure from the mahogany that populated the rest of the building. More lounge type furniture was introduced and a new glass partition was added to allow the large room to be subdivided and booked for private events. Since reopening, the hotel has seen a large increase in patronage for both lunch and dinner and can boast of a healthy bar crowd that materializes at the end of a work day.
Fiola Mare 3050 K Street NW Washington, DC
Located on the Georgetown waterfront, Fabio Trabocchi’s new 7,500 square foot restaurant boasts scenic views of the Potomac River and Kennedy Center. Featuring the highest quality seafood, hand-made pasta, and Italian wines, Fiola Mare aims for simplicity, purity, natural flavors, and elegance. Taking inspiration from the coastal eateries that dot the Italian peninsula, the design evokes, with its 1,800 square foot patio and glass-enclosed veranda, dining along the seaside. Large banquettes and built-in shelving create small zones of intimacy within the expansive space that surrounds the raw bar display and open kitchen. Bright nautical blues and bold stripes punctuate warm earthy browns, and photographs of sailboats and family beach trips adorn the walls.
freshii Multiple Locations International
Freshii is a fast-growing franchise within 35 cities and 8 countries around the world. The HD+ team was tasked with creating a replicable brand identity that perpetuates the chain’s “health-casual” concept and reinforces its focus on the health and awareness lifestyle. The spaces are envisioned as modern interpretations of greenhouses, where sleek and sophisticated design is interspersed with hints of rustic accents and pops of grass green. The team wanted to showcase and engage the customer in the high-quality products offered by displaying their different components for the customer to see, and by reimagining Freshii’s ingredient chart - slicing through the varying fruits, vegetables and grains to reveal their nutritious interiors.
Georgetown Cupcake 3301 M Street NW Washington, DC
With a floor-plan focused on baking and cupcake finishing, Georgetown Cupcake is both efficient and visually delicious. In the Bethesda and in the original Georgetown locations, customers enjoy glimpses into both the prep kitchen and the cupcake icing station.
Completed while a principal at CORE. Images provided courtesy of CORE.
Gypsy Soul 8296 Glass Alley Fairfax, VA
James Beard award veteran and motorcycle enthusiast RJ Cooper sought to bring the craft and spirit of centuriesold American Farming into the spotlight at Gypsy Soul. Inspired by a painting by Andre Wyeth, the space has a neighborhood feel laced with Southern rock, countryside, big city, and great music intertwined with bits of Detroit. His love of motorcycles is echoed in the bar seating and filigree façade reminiscent of a country home’s front porch.
The Little Beet 1212 18th Street NW Washington, DC
Aurify Brands contacted HapstakDemetriou+ to bring the Little Beet signature look to DC, blending fresh food with clean materiality and efficient space design.
Mason Dixie Biscuit Company Drive Through
2301 Bladensburg Rd NE Washington, DC
A nostalgic throw-back to a vintage roadside kitchenette, Mason Dixie Biscuit Co.’s Drive Thru is a fresh-fast restaurant focusing on hearty biscuit sandwiches, juicy fried chicken, and creamy frozen “Cultshakes” by DC’s premier ice creamery, Milk Cult. Mason Dixie serves versions of these delicious Southern roadside classics made-to- order, using fresh, preservative-free, hormonefree, and high quality local ingredients with heartwarming Southern hospitality. Mason Dixie continues to garner attention on a national level, with accolades from Food Network Magazine, Garden & Gun, Martha Stewart Living, and more.
Mussel Bar Atlantic City 500 Boardwalk Atlantic City, NJ
Mussel Bar is reminiscent of the type of roadside tavern one discovers while traversing the Belgian countryside. Upon arrival, the guest is greeted with knotted oak wainscotting and floors, terra cotta tile columns and borders, mussel shaped ceiling drops, and light fixtures made of beer bottles and rope. The bar features a concrete surface embedded with mussel shells, and a 16 by 12foot illumi- nated glass façade bottle cooler. Train clocks, beer towers, slate menu boards and muscled graphics punctuate the space; and with a slight nod to Chef Wiedmaier’s favorite pastime, a custom-made Bourget motorcycle hangs from the ceiling for all to admire.
Mussel Bar Ballston 800 N Glebe Rd Arlington, VA
Robert Wiedmaier’s Mussel Bar is inspired by an old world Belgian roadhouse serving Biere, Moules, and Frites. It’s reminiscent of the kind of place the Chef frequented in his youth to unwind with kitchen colleagues, eat simple food, and listen to good music. Wiedmaier honors his Belgian roots in the DC area by brining savory mollusks to the forefront. From the original gastro-pub’s location in Bethesda, MD, the concept has quickly expanded into other areas of the Mid Atlantic region.
Nando’s Peri Peri Alexandria 702 King Street Alexandria, VA
The Nando’s Peri-Peri team is passionate about their chicken. The fast, casual concept can be found in 34 countries and is quickly taking over the DC area. The historic three-story Alexandria location features an open atrium outfitted with an oversize mobile to visually connect the top two floors. Earthy materials such as concrete, brick, oak, and raw steel that reflect the company’s eclectic South African roots; while the highlight of the dining area is a two-story feature wall fabricated from reclaimed metal and vintage signs that add to the rustic aesthetic.
Nando’s Peri Peri Laurel 14722 Baltimore Avenue Laurel, MD
The challenge in the Laurel was how to express the unique concept within the context of a suburban “town center” market. Nando’s pushed for a highly creative solution - a careful balance had to be found between using artisans, owner-supplied reclaimed materials, unique furniture, materials & lighting – all of which help to make the space one-of-a-kind, with the realities of working with a G.C. and a tight budget & schedule. Our goals were to create a vibrant design that both delights and functions. The large space was carved into zones that each have a sense of place, but that also work as a whole. Natural materials, including reclaimed barnwood, stone, concrete, steel, and laminated plywood are used to create a sense of warmth and sensuality. Natural woven baskets hung above create a soft ambient lighting effect; Tall, round booths made of laminated plywood reinterpret African basket huts.
Nando’s Peri Peri Tenleytown 4231 Wisconsin Ave NW Washington, DC
The design vision was inspired by the exuberant eclecticism found in African art and culture. The original construction of the Tudor-style building has been exposed as a design element - wood timbers, brick, and layers of paint. These come together to create a highly textured, tactile, and 3-dimensional space interspersed with interesting flashes of color and texture. Vibrant colors in the upholstery fabrics compliment the rich assortment of natural finishes, including stones, woods, and aged copper. Color is also introduced in a two-story art piece made from recycled Nando’s sauce bottles. Nested within the old wood framing, dipped with a colorful paint, and assembled in a collage-like way. The resulting overall effect captures the spirit of Nando’s mission, speaks to the history of the building itself, and creates a vibrant and energized casual experience.
Nando’s Peri Peri The Yards 300 Tingey Street SE Washington, DC
The design takes its cues from the history of the Yards generally, and specifically the Boilermaker Building where it is located. The traditional manufacturing shapes and forms found in buildings of this type are softened and used to support the underlying message and culture of Nando’s. An undulating trellis of wood and steel defines the exterior; steel cylinders lined in red tile greet you; lumber, painted and raw, bands the room; stacked and painted steel windows add a historic flashback; end block flooring trimmed in concrete recall traditional industrial flooring. Finally, a painting-clad billboard framed in steel reinforces Nando’s commitment to art. All this combines to establish a restaurant that recognizes the history of a neighborhood and the global cultural message of Nando’s.
Niemczewski & Hoffmann Residence North East, MD
Drawing inspiration from the American barn and rustic long-housess, this country home in rural Maryland is entered through a covrered deck framing long views of the marshland and Chesapeake Bay beyond.. The covered deck is fully screened and functions as an outdoor living room. The space provides entry on one side to the main house, a light filled open retreat for a couple, and on the other side, to the guest house/loft space which accommodates the couple’s grown-up children. The house is thus able to function both as a space for family gatherings and as a more intimate retreat. The main house features a heavy-timber truss structure, skylights, stone fireplace, extensive built-in millwork and an open master bedroom spa-like suite. Site features include a salt-water pool, custom-built outdoor grill station and built-in stainless steel hot tub on ipe decking.
One Eight Distilling 1135 Okie St NE Washington, DC
Paying homage to the craft of manufacturing and production – in echo of the distilling process, the previous lighting warehouse space was stripped of its internal skin to reveal the integrity of the existing structure. Adaptive reuse being a main driver for the design scheme, the building’s original steel windows were replaced and reused in the tasting room as new architectural elements. Existing plumbing fixtures and doors were also salvaged and relocated to give new life to used materials.
Ouzo Bay 700 Aliceanna Street Baltimore, MD
Located on the waterfront in downtown Baltimore, Ouzo Bay is a seafood restaurant with a Greek bent that takes pride in their fresh ingredients for all to see with the open kitchen and the fish display along which patrons may stroll. The warm blue and cream palette evokes the Mediterranean coast while rustic stone, calacatta marble and warm woods further reinforce this influence. Art glass wraps around the main dining area making for a very unique dĂŠcor. By the entrance, a double-height atrium provides an overlook of the harbor and the large terrace allows ample patrons to enjoy an outdoor dining experience.
Oyamel 401 7th Street NW Washington, DC
The expansion of famed JosĂŠ AndrĂŠs restaurant Oyamel added 42 additional seats to the space, including 5 booths, 18 bar stools, a small lounge area, and a private dining space for large parties. The design is minimalist and clean, yet visually playful and showcases a hanging white butterfly installation, colorfully striped Amtrend sofas, bar tables made to look like tree-stumps, and holographic video projections of Mexico City street scenes showing on the screen partitions separating the booths. A vibrant mural by General Design Co. anchors the expansion and features local model Julie Zeger and the unifying butterfly theme in vivid colors.
Park Chelsea 880 New Jersey Avenue SE Washington, DC
The Park Chelsea apartment building is situated in Navy Yards and opened in Fall 2015. Rental units and public amenity spaces, including lounges, cafes, library, garden room, spa & fitness center, and roof terraces come together to make an exceptional multi-faceted residential complex. Our architectural expertise allowed us to fine-tune the design and coordinate conflicts between the ever-evolving architectural, mechanical and interior plans.
Pearl Dive 1612 14th Street NW Washington, DC
Now a staple of the bourgeoning 14th St. Corridor neighborhood in D.C., Pearl Dive Oyster palace is a hip New Orleans inspired casual dining concept. The overall effect of the dĂŠcor is weathered and welcoming, meant to convey a space that appears to have emerged from underneath pealed away layers. A large storefront window opens up to the sidewalk, providing the restaurant with an immediate and bustling street presence. The nautical theme is accentuated by a clever usage of industrial recycling, such as the impressive chandelier, wrought from a long, rusty chain, that illuminates the front bar.
Completed while a principal at CORE. Images provided courtesy of CORE.
Pineapple & Pearls 715 8th Street SE Washington, DC
2016 James Beard Award winner Aaron Silverman opened Pineapples and Pearls as a more refined take on its predecessor and next door neighbor, Rose’s Luxury. The restaurant works as a multi-functioning space, the front half serving as a chic coffee bar during the day while transforming into a reception and cocktail area in the evening. In the dining room, guests are greeted with an ambiance of casual elegance formed by the merging of classic details and modern execution. Washingtonian Magazine ranked Pineapple and Pearls #1 in its 2017 100 Very Best Restaurants list.
The Quarter Market at Ballston Commons 4238 Wilson Blvd Arlington, VA
The Ballston Quarter project is an exciting redevelopement of Ballston Common Mall, geared towards the live/work/ play amenities of an urban village. A below grade 18,000 square foot food market hall features15 individual vendor concepts, providing tasty options for diners’ varied appetites. It will also feature a 22,000 square foot dining gallery space for 5 restaurants, varying from 2,500 to 10,000 square feet on the main level.
Rose’s Luxury 717 8th Street, SE Washington, DC
Tucked into historic Capitol Hill, Rose’s Luxury is evocative of a sidewalk cafe in the French countryside dropped into a restored DC row house. The airy space’s raw interior features exposed concrete and whitewashed brick walls layered with intimate and thoughtful details. Inlaid tile blends with herringbone patterned wood floors, and classic bistro-style chairs play off of long natural wood banquettes. Hanging and potted plants punctuate the cafe, and their lively green is reflected in the painted risers, bathroom walls, and the onyx marble bar top in the upstairs lounge. Complete with an extended sky light on the back half of the building and two gardens, Rose’s Luxury fuses the outdoors with the indoors.
Smokehouse Live 1602 Village Market Blvd SE Leesburg, VA
The latest from Pitmaster Hospitality restauranteurs Jim Foss and Kris Diemer, Smokehouse Live has overnight become Northern Virginia’s destination for pit-smoked barbecue and live music. As the largest barbecue joint in the DC Metro Area, the 16,000 square foot facility can accommodate up to 600 diners. The space channels the Virginia countryside, using hut-like structures within the spaces to define the 3 main areas – Dining, Bar, and Music Venue (Smoke, House, and Live). Pallets, raw building materials, picnic benches, and adirondack seating evoke the feel of a backyard event with a modern twist, complemented by direct views to the restaurant’s massive barbecue pit. Open walls and low barriers create zones within the expansive facility, allowing for intimacy and communal seating, as desired. The restaurant’s capacity even spills out onto the sidewalks, with garage doors that can open in pleasant weather to blend the indoors and outdoors.
Sweetgreen Multiple Locations Washington, DC
A unique food retail space that is healthy, totally fresh and hip, Sweetgreen was born from the desire for quick and convenient eating. Maintaining the same clean palette and simple lines of the original Georgetown location, Greens Restaurant Group continues to use salvaged hickory for the walls and millwork and wood recycled from old bowling alleys for the tables and chairs in all of its new locations which strengthens the brand and stays true to its sustainable roots.
Completed while a principal at CORE. Images provided courtesy of CORE.
Taco Bamba 2190 Pimmit Drive Falls Church, VA
Situated in the far corner of the Idylwood Plaza Shopping Center, Chef Victor Albisu’s Taco Bamba is meant to be unassuming and accessible neighborhood spot. The plaza is also home to Plaza Latina - a Latin market owned by Albisu’s mother - where he got his start stocking shelves and working the butcher’s counter. The carryout is an ode to where Albisu grew up and features a stripped down interior with raw concrete, plywood and steel materials peppered with playful bright red menu boards.
Wildwood Kitchen 10223 Old Georgetown Road Bethesda, MD
Located in Bethesda’s Wildwood Shopping Center, Wildwood Kitchen is Chef Robert Wiedmaier’s most intimate restaurant to date with only 55 seats in the 2,000 square foot space. Focusing on Mediterranean and healthful cooking, the restaurant is designed to transport the diner from the parking lot of a strip mall into a casual and comfortable environment featuring warm wood tones and lush greens. Mirroring the kitchen’s priority on fresh and local ingredients, HapstakDemetriou+ collaborated with local and regional artists including Shelter Studios for a woodsy mural and CP lighting for branch-accented lighting fixtures. A large temperature-controlled wine storage system provides a focal point at the back of the restaurant.
Zaytinya 709 9th Street NW Washington, DC
Situated in downtown Washington D.C.’s Penn Quarter, Zaytinya offers Mediterranean cuisine, a combination of Greek, Turkish & Lebanese, reinterpreted by its renowned chef. The restaurant has a dramatic two story vaulted, glass fronted space, flooded by the afternoon sun. Smaller, more intimate, dining rooms wrap around the corner, and are flanked by the open kitchen and adjoining outdoor dining area. Elements, forms, and finishes evoke the feeling of the region. A two-story marble grid wall that holds large white candles is placed at an angle accentuating the curve of vault above. Used as a screening device for the raised bar area, it opens up towards the entrance. Shades of white, ice blue, periwinkle and deep navy, come together to emphasize the separate areas.