exposed book

Cuisine & Market

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programmingConcept and Inspiration

Essence of Experience

Indulge the senses and savor in the tastes, aromas and traditions of far away places at Exposed Interna-tional Cuisine and Market.

The shape of a conical provided inspiration in both colors and design for the project. Elements of Nature would eventually become the main concepts in the experience at Exposed.

Fall 2010 | Restaurant and Retail

Coryn Carr | Kathryn Cronin | Lori Emch5

As an aspect of program-ming, the project team members researched Italy, Spain and France from every possible direction. These photos represent the core colors, architecture, trade, and beliefs of Europe-an culture.

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design development

After the Space Plan is final-ized, it is rendered to illustrate the finishes as they will ap-pear in the perspective draw-ings and final product.

Rendered Space Plan


Coryn Carr | Kathryn Cronin | Lori Emch

sustainable designLEED and USGBC

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Exposed is designed from the ground up with the planet and future generations in mind. All aspects of conservation and efficiency were consid-ered when the design team took to creating an experience that will become not only a favorite place to gather, but a leader in the example of sustainable restuarants. In consideration of the environment and responsible design, the following items were included in the Restaurant from its inception.

Efficient Air Ventilation Stack Ventilation provided by adequate operable windows in all areas. Operable sky lights to increase air flow.

Heat Exchange and Energy Recovery

Systems

Energy collected from the use of the open kitchen pizza oven assists the overall heating system for the building.

Photovoltaic Energy and Water Heating

The Solar Field on the south side of the roof provides enough energy to accomodate the entire restaurant heating needs and hot water.

Assisting on the needs of electric light, proper amounts of daylight in conjunc-tion with sensors that evaluate lighting needs, daylighting can save thousands of dollars, and thousands of kilowatts on the planet.

Efficient Daylighing

Green Roof A well cooled building is an evenly tempid building. The intensive green roof on the top floor assist in cooling the building keeping the hot sun off of the surface.

Water and Waste Anchored by low-flow appliances, and a recycle program, Exposed is committed to saving the natural re-sources and reusing as much as pos-

Education Exposed is commited to educating the neighborhood and the patrons on how a sustainable restaurant can be suc-cessful. The Education Deck serves as a place to learn as well as enjoy.

Renderings

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design development

Exposed Restaurant is com-mitted to Sustainable Design and Enterprise. The Green Roof and Education Deck set an example for other establishments to consider the planet while enjoying the tastes of the world.


Coryn Carr | Kathryn Cronin | Lori Emch

As part of the research project, the project team members researched Italy, Spain and France from every possible di-rection. These photos represent the core col-ors, architecture, trade, and beliefs of the European culture.

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Exposed Restaurant is com-mitted to Sustainable Design and Enterprise. The Green Roof and Education Deck set an example for other establishments to consider the planet while enjoying the tastes of the world.

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design developmentRenderings

The Water Bar greets the patrons with a water feature wall, intimate bar dining and ample space for waiting for tables in the restaurant. Seen here in fully rendered perspectives, these drawings create an understanding of the physical space and fin-ishes that are planned.

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design development

The Fire Lounge is tucked in the back of Exposed and delivers a different expere-ince than up front. With a romantic fire place, warm coloras and the glow of the wine bar next door, it offers a more intimate dining alter-native and high back chairs promote cozy conversations.



The main dining area is flanked by the Earth bar on the right, open patio dining on the left and ends at the Fire Wine Bar. Community Ban-quette and flexible seat-ing are complimented by warm, infused colors of the earth, creating in-timate pools of light with custom fixtures.



Many custom features exist throughouth Ex-posed such as this built in wine wall. Made from reclaimed woods from the original floor-ing of the restaurant like all the other wood work throughout.

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The Mezzannine is a ver-sitile dining space on the second floor overlook-ing the green roof and sustainabile education deck. It can be rented for private parties and large gatherings with the privacy of your own out-door environment. Just another experience at Exposed.

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The Fire Wine Bar is intimate and allows the patron to see through to the retail Market place. Dancing lights and sensious fabrics provide the sultry side of Exposed.



The Market is a place to buy your own piece of Exposed Restaurant. Sausages, cheeses and wines from three different countries are offered here and much, much more. Most likely something you just enjoyed in the restaurant can be wenjoyed as well. Located right off the wine bar, the Market also has wine tasting to the public from the street.



The Fire Lounge is tucked in the back of Exposed and delivers a different expere-ince than up front. With a romantic fire place, warm coloras and the glow of the wine bar next door, it offers a more intimate dining alter-native and high back chairs promote cozy conversations.

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The air bar is an indoor-w outdoor option for the explorer within all of us. It offers dining nearly year round, has a secluded feel and is protect from the elements with trel-lis work and a rammed earth wall for thermal comfort.



Designed in a slightly more masculine tone, the Men’s Room has as many sustainable aspects as the Womens’ with a custom tile design on the walls and light boxes with 3form glass to illuminate the walls. w

design develop-Renderings

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The Women’s Rest Room is an experi-ence in itself with curvilinear lines and a fun, whimsical design. The dsign is composed with recycled glass tiles, recycled quartz, recycled wood and paperstone accompanied by low-flow faucets and toilets.



Exposed Presentation book was written by Lori Emch

Special Thanks to:

Cameron Jones who made a great logo that perfectly conveyed our ideas.

Chef Consultant Jules Blanc of San Francisco who helped us build a tempting menu.

Renderings and Drawings completed by the Exposed Design team of Coryn Carr, Kathryn Cronin and Lori Emch

Cuisine & Market

exposed book

Documents

sustainable restaurant

design team

responsible design

design developmentafter

project team members

research project

cooled building

hot water