Senior Thesis by Sarah Czarnecki

RARE Steakhouse Sarah Czarnecki Senior Thesis Fall 2012- Spring 2013 Advisor: William Mangold

â&#x20AC;&#x153;I sense Light as the giver of all presences, and material as spent Light. What is made by Light casts a shadow, and theshadow belongs to Light.â&#x20AC;? -Louis Kahn

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Table of Contents FALL SEMESTER: Concept 1 Precedent 3 Case Study 9 Program 11 Market Trend Research 17 Site 19 Design Strategy 25

SPRING SEMESTER: Minimalism as a strategy 29 Preliminary Design 31 Schematic Design 37 Final Design 43 Materials 53 Model 55 Senior Wall Exhibition 57

APPENDIX Case Study Interview 63 Egress Diagram 65 Code Analysis 66 Sustainability 67 Bibliography 69

1 Concept

Concept

The objective is to create an atmosphere that emphasizes the classical architecture and main features of the space accomplished through the use of light. The minimal materials and furniture selection is sleek and modern in order to contrast the classic style of the building, playing on the balance between modern versus classic.

Concept

3 Precedent

Precedent

Novy Dvur Monastary: Czech Republic

In 1999 the abbot of the Cistercian Abby of SepFons in Burgundy commissioned John Pawson to design a monastery to be built in the Czech Republic since the fall of communsim was a remote 10-acre site set in the woodlands and incorporated a dilapidated Baroque manor house with runs of derelict argricultural buildings framing a courtyard. The monastic cloister has been likened to an enclosed city, its many sub-programs typically including the functions of churck, home, office, school, workshop, guesthouse, hospital and farm. Not only is a monastery’s programme demanding, its patterns of use are intricate. Monks lead highly structured lives, with each day ordered around a repeating sequence of services and the rising and setting of the sun. The success of monastic architecture rests as much in the way is accomodates the everyday rituals of the body as it does the

rituals of religion: a monastery is both a house of God and a house for men. John Pawson’s scheme had a number of powerful contexts to negotiate, ranging from the exisiting structures on the site to historically basaed ideas of what a Cistercian monastery should look like. John’s first task was to identify the functional and aesthetic values which define the core of Cistercian monstic life and then to generate the best possible expression of these core qualities, given time, the place and the available means. An abadoned farm with Baroque components in rural Bohemia and the monks’ restricted budget. There were many challenges to designing and building this monastery. John Pawson wanted to keep and restore the Baroque manor house and created three new wings comprised of completely new architecture.

The material palette was kept very simple. It consisted of plaster, concrete, timber and glass. Also in keeping with the ideas and morals of Cistercian monks, effects of light read as components to the fabric of architecture. Used in such a way to add precision, drama and a sense of mystery to the different spaces. Novy Dvur Monastery relates to my concept of light because John Pawson used light to add pricision, drama, and a sense of mystery to the experience of the spaces. This monastery will help me look at light the way natural light and light in general can help define and create different experiences within my project if need be.

Precedent

Minimalist Design

John Pawson design for the Novy Dvur Monastery is very Minimalist, from the paint to the material choices throughout the entire space. Everything is a shade of white, concrete floors, plaster walls and wood as well. The space is very minimal to allow the light to emphaise and define the space as well.

5 Precedent

This relates well to my Thesis because i want to create a space that is minimalistic, elegant and sophisticated and use light to create atmosphere and define the spaces within my space. Looking at this monastery is helpful in learning about Minamist design and seeing how one can take a space and transform it into something beautiful with only a simple color palate and materials.

Floor Plans

Lower Floor

East Wing Section

Ground Floor

North Wing Section

Upper Floor

West Wing Section/Elevation

Precedent

Analysis Diagrams

7 Precedent

Natural Light

The main focus on the use of daylight in the whole structure was in the main church. Here the light is achieved through the two columns that hug the altar. Shafts of diffused light pass through the channels from above, down into the interior and create almost a light box to highlight the front of the church where the main focus of attention is. With natural light entering from above either side of the alter with the additional windows on each shaft, the diffused light bounces down the length of the shaft and illuminates the room without a

sense of the source due to the angles of the interior panels. Situated at the north east corner of the courtyard the church attracts sunlight throughout the course of the day. With additional windows located on the east and western sides of the light shafts morning and evening light is also captured so that daylight would be present the majority of the time.

windows located either end of this section that filer light down into the church above the box stands that line the side walls. Above located below the shaft of light are artificial down lights that with their warm tones contrast to the strip of daylight above created with the natural light.

Along the barrel of the church there are smaller channels of light. Working along the same principal there are

Precedent

9 Case Study

Case Study

Butcher & Singer Restaurant

Butcher and Singer Restaurant was designed by Stokes Archtecture in collaboration with Shawn Hausman Design. It was completed in the fall of 2008 and is located at 1500 Walnut Street Philadelphia, PA. 19102. Butcher and Singer is not your ordinary run-ofthe-mill steakhouse. An homage to old Hollywood, low lights and dark woods evoke a feeling reminiscent of a bygone era when women donned full red lips, men wore a suit and tie and post-Prohibition liquor flowed freely. The menu includes an array of perfectly charred steaks and chops, cold-water lobster and iconic dishes like Shrimp & Crab Louie. Paired with a Perfect Manhattan and personalized service and you are sure to feel like a celebrity.

Butcher and Singer takes its name from the 1930â&#x20AC;&#x2122;s era investment firm for which the space was originally built for. The restaurant is a traditional steakhouse, serving steaks and chops in a space reminiscent of the original Brown Derby and Musso and Franks in Hollywood. There is a playful mural of dogs at a bar, inspired by one found in a 1930â&#x20AC;&#x2122;s Hollywood house. The chandeliers were salvaged from the Fountainbleu Hotel in Miami Beach. Warm tones and materials are used throughout, and the details and lighting are used to bring the scale of the large space down to a more intimate level

By going here and seeing this restaurant and being able to walk around and see how everything was set up i was able to find out how they designed their restaurant and what thing should go in certain spots, what worked and what doesnt work. I was able to find out how much space i wanted to use in my design for my Thesis based on seeing how much my case study had. Seeing this design made me realize what i wanted and what i didnt want in my restaurant.

Case Study

11 Program

Program Restaurant + Lounge

A restaurants program requires a lot of detail and attention to specific requirements, services, and amenities. Restaurants require specific equipment. The kitchen is the largest element to a restaurant design and is how the restaurant functions. The kitchen takes up roughly 30% of the back of house area for your restaurant and is very important. You are going to need a POS system which is a part that tracks sales and helps your staff to keep track and calculate cost of goods sold. Most restaurants require

stainless steel tables and cutting board for meat products and meal preparation for sanitation purposes. Another important aspect to restaurant design is figuring out the menu. The menu is a huge part of a restaurant and it is essentially why your customers keep coming back. After doing a little more research I realized that I was going to need a pretty decent sized kitchen for my restaurant program as well as a few other things such as; a waiting area for people to sit

and wait for their table if they do not choose to wait at the bar, the main dining area, private dining, service area for the staff, bathrooms, employee lounge, management offices, places for storage and most of all the lounge, since I am designing a Restaurant + Lounge it is important that I find a nice space in the design for that as well.

Program

History of the Restaurant The first signs of the restaurant were outdoor public eateries which were small restaurant bars that offered food and drinks. These were the first started in Ancient Rome, they consisted of large counters that had spaces built in to store the food. In Constantinople in 1550 the first café was established which is a place for selling of drinks and snacks. Cafes were places for educated people to come and share ideas with each other. Sometimes people would spend hours in these cafes, the trend quickly caught on in Europe around the 17th century. Cafes began opening up in France and other parts of Europe as well, they would sell alcoholic beverages as well as the typical coffee drink. This lead to the first modern café which was called café Procope in 1969.

13 Program

The world’s first restaurant is said to have opened in Paris in 1765 by a man named Monsieur Boulanger. Boulanger’s restaurant was different from all the café’s that were around because he focused mainly on food not just coffee and alcohol. He only had one dish on his menu and that was seeps feet simmered in a white sauce. Boulanger claimed that his one dish would help restore one’s health which was common among the first restaurants in France. The word Restaurant is derived from the French word Restaurer which means to restore. Restaurants were highly regulated establishments that sold meat based dishes that were intended to “Restore a person’s strength.” The first restaurant in the United States was Delmonico’s Restau-

rant in 1827 by Giovanni and Pietro Delmonico where they sold coffee, wine and pastries. Considering that this wasn’t in the modern times with the newer technologies that restaurants have available to them today. They did not have refrigeration in their restaurant so food could not be saved and had to be made fresh every day. All cooking was done with wood or coal because they did not have gas stoves yet or electric lights, so all dining was done by candlelight. Later in the 1950’s the drive in restaurant concept started to become popular where people were served food right to their cars. The first Drive-In was in 1921 where J.G. Kirby and Dr. Ruben W. Jackson introduced the first drive in known as the Texas Pig Stand. The Texas Pig Stand sold barbeque themed food to customers in their cars.

In 1686 Francois Procope opened Cafe de Procope. This was the first modern cafe.

Delmonico & Brother, Confectioners and Restaurant Francais, 1902

Program

Bubble Diagrams

Bubble Diagram #1

Program

Bubble Diagram #2

Bubble Diagram #3

Master List of Spaces: -Host/Reception -Waiting Area -Lounge -Bar -Kitchen -Main Dining -Private Dining -Service Area -Bathrooms -Employee Lounge -Management Offices -Storage Spaces Program

Market Trend: Concept Restaurants

Gold Dolce & Gabbana

Market Trend

Music Hall Paris Restaurant

Ultra Restaurant in Toronto

Magic Restaurant, Belgrade.

Market Trend

Then

Site

Now

Site History of the Philadelphia Merchant Exchange Building

Built between 1832 and 1834, the Merchants’ Exchange Building, also known as the Philadelphia Exchange, is located on the triangular site bounded by Dock Street, Third Street, and Walnut Street. This massive office building was designed by William Strickland and is a gorgeous expression of the Greek Revival style, the first national American architectural style. The ideals of Greek democracy were attractive to citizens of the American Republic and provided the best model for American architects to emulate as a national style. The Exchange Room, in the curved portion of the building, had a domed ceiling, mosaic floor and marble columns.The lan-

tern atop the building was meticulously copied from a famous Greek monument. The Exchange currently houses the Philadelphia headquarters for the National Park Service. This is the oldest stock exchange building in the country and one of the most beautiful. The building is also significant to nineteenth century Philadelphia because it served as a commercial and financial center as well as the site of a post office. Previously, meetings between merchants took place in small coffee houses or taverns located near the Delaware riverfront. By 1831, it was believed that a central location was required to carry out business transactions and negotiations.

Upon its completion, the building soon became the financial center for Philadelphia housing commercial houses, marine insurance companies, the Philadelphia Board of Trade, and the Philadelphia Stock Exchange. Located on the Dock Street side of the building, the United States Post Office occupied a large room and was the first in the country to sell stamps. In 1952, the National Park Service acquired the building and began a series of projects to restore and preserve the structure. The building was recently renovated as the park’s headquarters. In 2001, the Merchants’ Exchange Building was designated a National Historical Landmark.

Site

Site Documentation: Exterior

Site

Site Map

Site

Floor Plan Square Footage

First Floor Plan 11,000 Sft

Site

Second Floor Plan 11,000 Sft

Space Planning

Private Dining

Main Dining Kitchen

Host/Waiting

Private Dining Bar

First Floor Plan

Lounge Area

Private Dining

Bar

Second Floor Plan

Site

Design Strategy

Spring Semester

Minimalism As Strategy

Mininmalism As a Strategy

In general, the idea of minimalism can be described as â&#x20AC;&#x153;less is more.â&#x20AC;? Instead of trying to fill space with features, they create designs in which the empty space is as carefully thought out and used as everything they add to the room. Basic shapes and straight, clean lines are also important techniques used in minimalist design, as is playing around with different kinds of lighting. The outcome is elegant but without being fussy. Minimalism is a long tradition in the Japanese culture that dates back to the Higashiyama culture in the XV th century, particularly in the notions of wahi and sabi, which found beauty and depth in minimal-

ism. Wabi and Sabi were defined as an active aesthetical appreciation of poverty, sabi being elegant simplicity, whai quiet taste. Using Minimalism as a design strategy in the design of the restaurant helped me create a sophisticated and elegant design. In order to create a minimalism design I kept my color palate to a minimum and when selecting my furniture and lighting selections I kept them very simple so they would stick with my idea of having a very high end, and sophisticated restaurant design.

I used simple and minimal colors for my walls, by keeping with grays and whites I am able to create a simple and elegant interior that is minimal. My furniture selections are very minimal in their design but also modern as well. This also goes along with my design strategy to find a balance between the classical architecture of the space with the modern and elegant interior.

Minimalism As Strategy

Preliminary Design

Originally i had my entrance to the Restaurant leading right into the lounge area off of the semi circular portion of the building, as well as the bar right in the center of the main space with access from both the dining area and the lounge.

Preliminary Design

I had the second floor with moore dining space for the Restaurant as well as dining outside on the semi-circular part.

Preliminary Design

The second floor also housed a smaller kitchen so that the staff could be able to serve the tables on the second floor of the restaurant. I also had circular booths located in the semi-circular area and a rounded half wall that housed a banquet booth on the one side for two tops and top top tables around the other side of the half wall.

Preliminary Design

On the first floor i have more main dining, most of the seats are booths that would fit 4-6 people at the most along with the kitchen being directly in the back of the restaurant with the restaurant extending along the sides of the kitchen with access to bathrooms and private dining in the back.

To be able to have access up to the second floor dining space i created two grand starcases that mirror each other on both sides of the retaurant. They can be seen from the lounge and the bar as well so you people who are in different areas of the restaurant can know that there is a second part to the restaurant as well.

Preliminary Design

Schematic Design

Mid-Review Plans

First Floor The first floor of the restaurant has changed greatly. I reduced the size of the restaurant considerably and changed the main entrance to the restaurant to Walnut Stree instead of the semi-circular area. I also changed the main staircase, i added a two story entrance area with a semi circular staircase that plays off of the semi-circular section of the building. The bar has also changed to where it is now in the back of the space and also doubles as hiding the customers from the view of the kitchen and wait areas.

Miid-Review Design

Second Floor The lounge has now moved to the second floor to the semi-circular part of the building, and there is still seating outside for the lounge as well. I added the use of the existing staircase for a second entrance so people could use it if they just wanted to use the lounge. I encorporated a second bar as well for the people in the lounge as well as the second floor dining. I added two private dining rooms for larger parties and the restaurant houses a variety of seating arrangements virsus just haveing booths.

Mid-Review Design

Perspectives

Partcial view of bar and main dining space.

Miid-Review Design

View of main staircase and bar

View of main dining in the semi-circular part of the building.

View of bar

Mid-Review Design

Final Design

Floor Plans

Final Design

Sections:

Final Design

Perspective of Entrance 49

Final Design

Perspective of Bar Final Design

Perspective of Dining 51

Final Design

Perspective of Dining Final Design

Materials

Bar Stool Wallpaper

Paint colors Flooring: Wood, Tile 53

Materials

Lighting

Lounge Seating

Materials

Model:

Model

Senior Show Exhibition:

Senior Show

Senior Show Exhibition:

Senior Show

Appendix

Restaurant/ Bar and Lounge Survey 1. Your Age? a)15-21 b)22-30 c)30-37 d)37+ 2.How often do you go out to eat? a)Once a week b)More than twice a week c)Once a month d)Only for special occasions 3. What do you come here to do? (circle all that apply) a) Dinner b) Desert c) Bar/Drinks d) To hang out in the lounge 4. What time of day do you prefer to go out to eat? (circle all that apply) a) Lunch Time b) Mid-Afternoon c) Dinner Time d) Late Night 5. What would you like to do after eating dinner? (Circle all that apply) a) Have drinks at the bar b) Socialize with friends in the lounge c) None of the above 6. Where would you rather wait for your table? a) Bar b)Lounge c) outside d) by the hostess stand

Case Study Survey

Restults I found out that most of the people that i surveyed were between the ages of 15-21 and they were a mixed variety of people who tend to go out to eat more than twice a week and those who just go out once a month. Most of the people came to the restaurant to have drinks and eat dinner, not a lot of people used the lounge area or though to do so. Everyone came to the restaurant for Dinner or late night, and almost everyone said that they would like to have drinks at the bar after finishing dinner, as well as wait at the bar. This helps me because now i can see that i can play up the lounge area and really make it something special so that people will want to go there and sit and have a few drinks and socialize with friends rather than sit at the bar and wait for their table.

Case Study Survey

Egress Diagram

A1A2B2C3-

Egress Diagram

42 44 17 41

feet feet feet feet

Code Analysis

1) Use and Occupancy: Occupancy Group: A-2 2) Construction Type: Type: 1 or 2 Fire Rating: 1 Sprinklered: No 3)Fire-Rating Class and Requirements 4)Occupant Load: Occupant load= area/ occupant load factor 880= 8,800/10 Occupant Load= 8 People 5) Egress Required # of fire exits= 2 Required # of Accessible Exits(fire Protected) = 2 Maximum Exit Access Travel Distance = 200 feet to fire stair or protected exit Egress Width (unobstructed) Doors= 36 inches or 3 feet Corridors= 60 inches or 5’ Stairs = 48 inches or 4’ (not less than 44 inches) 6) Plumbing Requirements: 4 women and 4 men 1 lavatory per 200 people male and female.

Code Analysis

Sustainability Aspect:

For my sustainability aspect to my thesis project, i used all reclaimed wood flooring throughout the entire restaurant and made sure i used low VOC paints throughout as well.

Sustainability

Bibliography: Precedent: John Pawson, Abbey of Novy Dvur, http://www.johnpawson.com/architecture/sacred/novydvurcloisters, 2004 Vivky Kaiser, “Novy Dvur Monastery” http://minimalissimo.com/2010/09/novy-dvur-monastery-by-john-pawson/ 2010 “Daily Dose of Architecture: Novy Dvur Monastery” http://archidose.blogspot. com/2006/04/novy-dvur-monastery.html 2006

Case Study: http://www.butcherandsinger.com/ Shawn Hausman Design, http://shawnhausmandesign.com/com_butchersinger.html, 2011

Program: http://www.foodtimeline.org/restaurants.html http://www.steakperfection.com/delmonico/FirstRestaurant.html http://en.wikipedia.org/wiki/Restaurant

Bibliography

Site: Ushistory.org, Philadelphia Merchant’s Exchange, http://www.ushistory.org/tour/merchants-exchange.htm National Park Service, Merchant’s Exchange Building, http://www.nps.gov/inde/merchants-exchange.htm

Bibliography