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Design: Nosh, by Rachel Rubin
This is an attractive use of space, daylighting and recycled wood products. The kitchen space is spare, which would suit a concise, focused, less processed menu.
Although the actual practice of outdoor living and dining would be challenging in Seattle, introducing the concept creates an opportunity to investigate seasonal attributes to the menu, natural air circulation and daylight patterns. In such a context, the patrons' experience is expanded beyond simply dining, to enjoyment of natural patterns as well as cultural celebration.
The green roof would be a possitive addition but could be doubly effective is it were used for food growth.
The Vertically Integrated Gasification and Combustion system might be of better use in a larger restaurant.