The low-ceilinged, story and a half, wood framed building was built in the early 1920’s as a gas station. It has since been added to many times and has been in continuous use as a restaurant since the 1940s. The renovation rebuilt the interior of the building and included the interior design of the public spaces as well as new kitchens and new plumbing, electrical and mechanical systems.
The main organizational concept of the design is to highlight the fresh products. The dining room is arrived at by walking almost the length of the building passing through the bar and then in front of the open kitchen which is itself fronted by an ever-changing display of fresh seafood, fish and produce, potted herbs, bottles of the restaurant’s own imported olive oil, honey and jam.
The main visual design concept seeks to create a Mediterranean feeling of relaxation, color and sensuousness without resorting to the blue and white clichés of countless Greek restaurants. Glass mosaic tile, white walls and ipe benches covered in bright silk throw pillows and loose, white vinyl cushions give the room that feeling. Low-voltage cable lights imitate the lights strung across open air waterfront restaurants all over the world. The chairs are a classic, modern design, the painted steel screen grille.
The same care, at another scale.
