ArchShowcase 
Sumit Singhal
Sumit Singhal loves modern architecture. He comes from a family of builders who have built more than 20 projects in the last ten years near Delhi in India. He has recently started writing about the architectural projects that catch his imagination. Prima in Bethesda, Maryland by CORE architecture + designApril 23rd, 2020 by Sumit Singhal
Article source: CORE architecture + design The design of Prima, a new fast-casual concept from Michael Schlow, centers on the display of healthy and wholesome Italian offerings in a welcoming atmosphere that evokes the feeling of being served in an “old world” Italian home. Focusing on natural materials and traditional millwork detailing, the design highlights Prima’s cuisine, both in production and display, to deliver a distinct ambiance and an overall cozy guest experience.  Image Courtesy © Ron Ngiam
 Image Courtesy © Ron Ngiam Oversized Italian lampshade pendants are the main highlight of the dining room, while olive tree imitation plantings visually soften the material palate of the nearly 20’ high ceiling space. A conscientious choice of sconces, pendants, and scalloped lighting subtly reinforces the traditional atmosphere while eschewing “modern” linear and cove lighting. On the exterior, rusticated stucco in a custom multi-color application gives the appearance of a layered, timeworn plaster façade. A large-format tile resembling bush-hammered limestone is used for the exterior water table base to protect the stucco and reinforce the traditional architecture. This light textured tile was also used on existing interior plumbing chases inside the store to give the appearance of stone columns, which helps frame and give hierarchy to the materials. A design touchstone for the renovation of the second-generation retail space was to capitalize on the existing assets of the layout and storefront, while transforming the environment to the fresh, new brand. The visitor reorientation begins outside at the streetscape. The design reduces ambiguity between two existing entry doors by repositioning the corner signage and replacing the canopy materials to guide guests towards the intended interior queuing. Two existing overhead “garage” doors were retained to open up the space to the pedestrian-friendly streets and provide an Italian al fresco dining experience. Inside, the design delivers an efficient operational flow for guests and staff in a distinctively challenging floor plan. Without a typical “back door” for delivery service, the secondary exterior door is designed to serve as service access as well as guest exit while also functioning as side entry for online order pickup.  Image Courtesy © Ron Ngiam  Image Courtesy © Ron Ngiam Although many of the major elements, including space planning, kitchen, restrooms, and MEP systems, didn’t require drastic design changes, the equipment layout produced unique challenges. The restaurant is located directly above a fitness center’s salt-water pool, which prohibited any new slab penetrations into the adjacent space below. The refrigerated reach-in cooler with the wares and refuse was to be placed in a combined millwork “island,” which required a new power source. The design team used an overhead oak trellis to bring the refrigerator power down from the ceiling soffit above, while also enclosing a micro-space around the queuing and food serving line. Thus, the team accomplished to transform a functional requirement into a design feature. To deliver an authentic “homemade” feel, the attention to detail devoted to the design of the retail space goes beyond the architectural finishes. The ordering counter is designed to minimize visible stainless steel in the kitchen, with food displayed in bright ceramic crocks and vessels resting in recessed warming and air-chilling kitchen equipment. Off-white, marbled quartzite was selected for the counters, as natural stone would have cracked from the equipment temperatures. Selecting oak wood over any metal finishes wherever possible enriches the space’s warm material palate. Behind the ordering station at the service counter, a terra cotta tile wall supports large oak-plank shelves to store vegetable jars, olive oil bottles, and colorfully glazed presentation pots. This helps further shield the front counter from the stainless steel of the cook line beyond.  Image Courtesy © Ron Ngiam  Image Courtesy © CORE architecture + design  Image Courtesy © CORE architecture + design  Image Courtesy © CORE architecture + design  Image Courtesy © CORE architecture + design  Image Courtesy © CORE architecture + design  Image Courtesy © CORE architecture + design
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Categories: Interiors, Restaurant |
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