The visionary idea behind this restaurant is to be the most sustainable restaurant in America. Off site, a closed loop of recycled food waste and farmed fish supplies the bulk of the menu. On site, the restaurant minimizes its environmental impact every way possible. We restricted the lighting to LED fixtures sourcing decorative pendants and wall sconces from a local manufacturer.
Project CreditsArchitectShizue SeoDesignerPaul DiscoeFabricationIrongrainPhotographyHelynn Ospina and Fireclay Tile