Collection by Miyoko Ohtake

Restaurants of Cass Calder Smith

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Architecture and food are both best when experienced first-hand, so what better way is there to celebrate the restaurant designs of CCS Architecture than by joining in on an eating tour with the architect himself? On Thursday, as part of the AIASF's Architecture and the City festival, architect Cass Calder Smith led a group of hungry design enthusiasts from Delica RF-1 to La Mar to The Plant: Cafe Organic.

The first stop on the tour was Delica RF-1.
In Japan, Rock Field is the largest prepared food company, offering its good at its RF-1 take-out shops.
Though the space originally included a dining table at one end, the popularity of the restaurant and space needs pushed...
Although Delica RF-1 is only a 2,000-square-foot space, Smith says "it was much more difficult to design than a full...
Our next stop was at Pier 1 1/2, into which Smith inserted the Peruvian restaurant of chef Gaston Acurio, La Mar.
The restaurant occupies three historical buildings formerly used as a working pier.
The trick here, Smith says, was connecting the front half of the restaurant with the back half, the dining hall,...
The ceviche bar wraps around into the dining hall, where the tables are elevated off the floor to lift them off the...
Chairs and tables fills the patio on La Mar's waterfront (which is host to a public pier).
Our final stop was at The Plant: Cafe Organic in historic Pier 3. Like La Mar, The Plant is split into two buildings...
Smith and his designers took a "hands-off approach," he says, to the design, respecting the historical details and...
Smith designed and had custom-built all the tables and chairs in the mostly vegetarian, local- and organic-focused...
The back of The Plant takes advantage of its waterfront views to the by and Treasure Island and Yerba Buena Island.
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