T h e a r c h i T e c T u r e o f B a l d a u f c a T T o n V o n e c k a r T s B e r g

f o o d w i n e + d e s i g n

T h e a r c h i T e c T u r e o f B a l d a u f c a T T o n V o n e c k a r T s B e r g

1527 stockton streetsan francisco, california 94133T 415. 398.6538 f 415. 398.6521www.bcvarch.com

FIRM PROFILE

Baldauf caTTon Von eckarTsBerg architects is a san francisco based de-sign firm known for the diversity of scales at which it works - from the master plan-ning of large urban projects to the china used in our restaurant designs. The firm’s principals pursue this range of work because they believe that the conceptual ideas of architecture and design are refined and made meaningful by attention to the details of direct human interaction. an interest in the broad approach to a design problem lends itself to the multi-disciplinary character of BcV architects and to experiences in urban design and planning, architecture, interiors, furnishing, and graphic design.

at the core of BcV's portfolio is its involvement with the world of food and wine. The firm's work includes the design of notable restaurants and wineries - each which seeks to embody the passion of the chef, proprietor or winemaker. BcV's approach to sustainability is closely linked to the tenets of the slow food Movement, which suggest that the most progressive environmental solution begins with the joyful celebration of the local and sustainable.

specific and appropriate sustainable design approaches for any project grow out of these fundamental concepts, and are integrated from the very beginning of the work. as such, BcV is actively involved in the slow food Movement, the center for urban education about sustainable agriculture (cuesa), and the san francisco Professional food society.

CoNTeNTSMARKeT HALLsferry Building Marketplaceoxbow Public MarketWorld financial center Market hallguasti Public Market Jack london MarketBend Mercato

inTeRVenTions slow food nation event 2008good food awards 2011urban field farm stop

ResTAURAnTsPress club anthologyM.Y. chinail fornaiocrush 29fat's asia BistroPiattiangelini, Bangkokangelini, shenzhenaria

food ReTAiLnapa farms Market klein's deliacme Breadhog island oyster co, ferry Buildinghog island oyster co, oxbow Public Market Mijita cocina Mexicanaferry Plaza seafoodcowgirl creamery sidekick Pica Pica Maize kitchenil fornaio caffe del MondoWheatberry

PROJECTS

FOOD + WINE

Restaurants

PRESS CLUBsan francisco, california

YERBA BUENA LANE

Press Club serves as an urban tasting room for eight of California’s most celebrated premium-quality, small-production wineries and vineyards, where winery employees present guests with an array of vintages and varietals to sample and purchase.

The 9,000 square foot venue is located within San Francisco’s Four Seasons hotel on Yerba Buena Lane, in the heart of the city’s most exciting new destination for dining, shopping and cultural arts. By partnering directly with vintners, Press Club offers a sophisticated microcosm of a premium California Wine Country experience and is home to an exclusive assemblage of wineries not collectively available anywhere else in the world.

In addition to wine tasting, Press Club provides an exclusive retail opportunity for local and visiting wine enthusiasts and aspirants, giving customers access to rare libraries of wines and a full complement of current releases directly from the eight wineries -- all in a single, centralized location.

The entry level’s retail display entices the visitor inside to browse, and then reveals a grand stair to a subterranean level tasting lounge. The palette of materials mixes warm, sustainably sourced woods with exposed structural elements, suggesting the partnership of the organic and the industrial that is the hallmark of Wine Country. Wine bottles themselves are used in innovative displays that bring color and light to the space.

ANTHOLOGYsan diego, california

Anthology is a modern supper club located in downtown San Diego. The venue features Jazz, Blues, Soul and R&B performers, with seating on multiple levels. The club also features small lounges, with the warm, casual elegance inherent to Southern California. The legacy of jazz is framed here for the next generation. and is a unique venue, as dinner is served during the performance, allowing patrons to enjoy the simultaneous celebration of food and music.

The long and narrow site presented an unusual shape for viewing a performance. Rather than fight the proportions, they are accentuated for dramatic effect by compressing the space and emphasizing its verticality, which creates sightlines that allow people-watching as well as viewing the performance. A dramatic sculptural concrete stair connects the three open levels.

The interior design of the space blends wood, metal and strings to make one feel like the room itself is an active instrument. Bleached woods, soft ivory leather, blue velvet curtains, and shimmering metallic curtain reflect Anthology’s unique location in a seaside city.

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M.Y. CHINAsan francisco, california

BCV’s reputation for bringing a Western design aesthetic to hospitality projects in Asia takes a twist with this new San Francisco restaurant that brings East to West. M.Y. China is a 7,000 sf, 200-seat contemporary Chinese fine dining restaurant with exhibition kitchen, located in the Westfield San Francisco Centre This innovative restaurant is conceived and operated by award-winning Chinese chef and television host Martin Yan.

The restaurant is designed as a reflection of Chef Yan’s life and experiences, and centers on the social celebrations associated with enjoying Chinese food. The kitchen is turned inside-out to blend the cooking and dining environments, and to create a theatrical backdrop to the dining experience.

Dramatic wok cookery and noodle pulling take center stage, with colorful ingredients and meticulous stacks of serveware framed as display elements. The design blends patterns, textures, and materials found in China in a distinctly modern American way, in the use of various tones and textures of stone, wood, porcelain and steel.

Opening 2012

BCV Principals have designed Il Fornaio restaurants throughout the United States. The projects have ranged from the design and construction of new stand-alone buildings, new tenant improvements, and the renovation of existing restaurant locations.

The various Il Fornaios were designed to provide a range of dining experiences, including some or all of the following: espresso bar and caffe (which serves as a cocktail bar at night); panetteria; main dining room; private dining rooms; indoor/outdoor loggias; and piazza seating.

Many Il Fornaios, including the restaurant at Broadway Pointe in Walnut Creek, California, are incorporated into lifestyle and/or specialty retail centers to provide a food retail opportunity and/or an alluring dining option, as well as to enliven the street life through outdoor and patio seating.

IL FORNAIOmultiple locations

CRUSH 29roseville, california

Crush 29 is a 9000 sf restaurant in Roseville which is focused on wine, and which looks to the Napa Valley for design inspiration.

The complete experience begins on approach to the restaurant’s exterior entry, allowing the tone of the environment and experience to be set well before one steps through the doors. The simple and timeless facade made of Napa Valley Tufa Stone reflects the restaurant’s unique connection to the Napa Valley. The centerpiece of the restaurant is the circular bar lighted by a sculptural element fashioned from thousands of mica disks, each unique in its color and translucence. The interior of the restaurant continues the wine country theme, with rounded booths fashioned like wine barrels, rustic stone walls and floors, and several fireplaces.

Two wine caves serve as private function rooms for up to 50, and the wine library serves as a smaller private dining room.

Sacramento’s celebrated restaurateurs, the Fat Family, engaged BCV to create an Asian bistro with a goal of elevating the typical American Chinese restaurant experience. This 9,000 square feet, free-standing restaurant incorporated several program elements including casual dining, private dining areas, a dim sum bar, a retail/take-out food area and exterior terrace.

Inspiration for the architecture was found in the historic royal palaces and temples found throughout the Orient. Richly stained mahogany doors and windows, imported limestone counters, red mosaic tiles, integral color plaster, custom light fixtures and gem-toned ceramic pots lush with plant life all combine to accent the simple organized flow of the interior.

An intricate hardwood screen carved by Bali artist Made Budiasa creates a unique backdrop behind the golden Buddha.

FAT’S ASIA BISTROfolsom, california

Piatti Restaurant in Mill Valley continues its successful Italian trattoria atmosphere in this contemporary remodel of an existing building. The restaurant, completed in 2007, has 3,790 sf of interior space and 435 sf of exterior patio.

Featuring a wall of windows and an alfresco patio overlooking Shelter Bay, the restaurant is imbued with a resort-like feel.

Recycled teak furniture, a community table, and classic Carrara stone reinforces the ethos of timelessness and sustainability reflected in the restaurant’s use of seasonal food from local producers.

PIATTImill valley, california

ANGELINIbangkok, thailand

Both the challenge and opportunity in reinventing this complex, multi-level, 7,800 square foot Italian restaurant and bar located in the Shangri-La Hotel was the requirement to respect elements of the existing infrastructure as well as conserve where possible the scope of new construction.

As a symbolic reference to the old spirit of Angelini, the basic bones of the existing architecture remain intact but are reconceived in a bolder, modern expression that plays upon the contrast of light and dark, hard and soft, old and new. A series of dramatic soaring new window boxes plug within the preserved architectural columns to define a new expression for the important riverside façade of the hotel. Within, against a cream and chocolate palette, illuminated amber toned onyx elements glow with warmth.

As part of the Hotel’s larger master plan, Angelini is conceived of no longer as another fine-dining establishment, but as a distinctly more casual, hip, and sophisticated yet accessible riverside venue.

ANGELINIshenzhen, china

As the signature dining and social venue in the new 40-story luxury hotel Futian Shangri-La, Shenzhen, Angelini Italian Restaurant & Bar is a major draw for hotel patrons and locals alike. In the heart of the Futian business district, the hotel is in close proximity to the convention center, shopping malls and office towers, and minutes from the Hong Kong border.

Conceived as two interdependent venues with separate entrances, Angelini Restaurant and Bar shares a central gallery circulation spine between the two spaces, and an aesthetic that presents organic materials in a decidedly modern and upscale fashion.

Cream-colored stone walls, bars and countertops are juxtaposed against dark walnut floors, ceilings and decorative panels. Exhibition cooking areas include a pizza oven, open cookline and antipasti kitchen, and are clad in glass tile and accented with warm mood lighting. Other features include a double-height wine wall accessed by spiral stair, two private dining rooms, a cozy cigar & cognac room, video display capabilities in the Bar, large-scale artwork, and dramatic lighting throughout.

This 10,000 square foot restaurant and bar is conceptualized as the western expatriate’s “home-away-from-home” and is organized along the metaphorical spaces of a house.

The ground floor introduces the strong axial organization of the project: a clear shot from the lounge bar through a fireplace lounge to the powerful form of the central staircase and wine bar. The upper level contains the main restaurant and continues the “house” theme with semi-private rooms around the crown of the central stair.

The stringerless staircase rises within a mahogany enclosure. The structure’s skin erodes from top to bottom, the upper floor shielded by solid panels, wine storage at mid level, and an open stand-up wine counter at its base. Simple stylized forms, custom furnishings, signature steel-blue velvet drapes, and classical images mark the project aesthetic.

Aria was a winner of an AIA/San Francisco Chronicle “Best of the Bay” Special Recognition Award.

ARIAchina world hotel, beijing, china

FOOD + WINE

Food Retai l

NAPA FARMS MARKETsan francisco international airport

The contemporary design aesthetic for SFO’s Napa Farms Market features juxtapositions of warm against cool, dark against light, rough against honed, solid against void. Artisan purveyors Tyler Florence, Equator Coffee, Vino Volo and others fill the market with high quality products, providing ”Food from the Earth for Travelers in the Sky.”

The market hall features a wall system of buff colored terra cotta planks. A cork-clad ceiling, elm wood fixturing and shelving and concrete countertops and floor provide a tactile earthy touchstone to the palette. Blackened steel and brushed stainless details introduce an industrial edge. The green color of the tile wall at the exhibition prep line continues in the project’s graphics and packaging.

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KLEIN’S DELIsan francisco international airport

Acme Bread in the San Francisco’s historic Ferry Building Marketplace is the San Francisco outpost of renowned Bay Area artisan baker Steve Sullivan.

A huge hand-carved Italian Carrera marble counter anchors the busy retail front of the store, which is lined with wood display shelves offering every type of bread product.

Glimpses beyond of the production bakery space give Ferry Building customers a visual and olfactory connection to the bakers’ unique art.

Acme uses this production facility to supply other Ferry Building Marketplace tenants with product unique to this location.

ACME BREAD - FERRY BUILDING san francisco, california

The Hog Island Oyster Bar, located in the historic Ferry Building Marketplace, brings the product and personality of Hog Island’s iconic Tomales Bay oyster farm to the midst of this bustling artisan food destination.

The open airy space, with a cool-toned materials palette, is centered around a large U-shaped bar, where oyster shucking stations are the main attraction. Outdoor seating along the water’s edge provides the quintessential San Francisco oyster bar experience.

HOG ISLAND OYSTER CO - FERRY BUILDING san francisco, california

HOG ISLAND OYSTER CO - OXBOW PUBLIC MARKETnapa, california

Hog Island Oyster Bar’s second outlet is positioned as an anchor tenant in the Oxbow Public Market, along the riverfront near downtown Napa. Much like their oyster bar at San Francisco’s Ferry Building Marketplace, this location provides a fresh oyster experience in the midst of a bustling artisan food destination.

In response to its unique wine country setting, the materials palette here is warmer and more organic. The main focus is still the large bar which allows for the entertainment of watching the oyster-shuckers at work, above which is the prominent display of an old refurbished Hog Island fishing boat, which has been previously used for actual operations at Hog Island’s Oyster Farm in Tomales Bay.

The outside terrace seating is at the river’s edge, and takes full advantage of Napa’s glorious views and climate.

Mijita Cocina Mexicana is acclaimed chef Traci Des Jardin’s most personal venture, a taqueria conceived as a nod to the past and a tribute to her Mexican-born grandmother, who called her the endearing diminutive, “mijita,” meaning “little one.” The restaurant takes its cues from the colors of Oaxaca and the riot of warm and vibrant patterns found throughout Mexico.

Mijita made use of environmentally friendly building materials such as recycled-content ceramic tiles, lime wash paint and sustainably harvested wood. This sensibility extends from Des Jardin’s commitment to local, seasonal, and organic down-to-earth food.

MIJITA COCINA MEXICANA - FERRY BUILDINGsan francisco, california

Ferry Plaza Seafood, located in San Francisco’s Ferry Building Marketplace on the San Francisco Bay waterfront, offers customers both fresh fish and seafood to take home, as well as an intimate seafood bar dining experience.

On one side of the space, a classic marble dining counter provides a magnificent view of the San Francisco Bay, while the other side contains a display for the freshest fish for purchase. Outdoor, heated bayside dining enlarges the seating capacity of this small space.

The materials palette consists mainly of white Carrara marble, blue azul bahia granite, and polished stainless steel, which lend to the nautical quality of the space.

FERRY PLAZA SEAFOOD - FERRY BUILDING san francisco, california

Cowgirl Creamery Sidekick is the addition to Cowgirl’s acclaimed Ferry Building shop. The concept is modeled on a European cheese shop, offering an array of dairy-based to-go goods in the 375 sf jewel-box space.

The shop merchandises and serves from both the front and the side of its high-traffic location in the central Nave of the Ferry Building. BCV created a full-width display case to maximize display and serving efficiency. Reclaimed eucalyptus planks enclose the counter, and a dramatically wood-framed side opening functions as a “Milk Bar” for quick pickup of drinks.

The design of the shop celebrates the artisan craftsmanship of Marin County, with tiled walls by Sausalito-based Health Ceramics (unveiling their new Dwell Patterns half-hex tiles in this shop, in a pattern created by BCV), and wood-planked walls and slab countertops byWest Marin sawyer Evan Shively, who employs reclaimed wood from local urban forests.

COWGIRL CREAMERY SIDEKICKsan francisco, california

PICA PICA MAIZE KITCHEN - OXBOW PUBLIC MARKETnapa, california

Venezuelan street food meets Napa wine country at this boutique café tucked inside the Oxbow Public Market.

Pica Pica, which translates to “a little of this, a little of that,” rings true with a menu of family recipes belonging to owners Adriana Lopez Vermut, Luis Sosa and Leopoldo Lopez Gil.

The space, at only 415 square feet, has the task of creating a flow that the customer understands, from ordering to pickup, while at the same time, showcasing the preparation of food.

The materials palette takes inspiration from Venezuela, in the use of zebra wood and bright colors that reflect the different regions of the country.

Il Fornaio Caffe Del Mondo is a retail/airport concept providing an elegant alternative to the standard airport fare and experience.

Like the grand bars found in great transportation terminals throughout the world, these bold, iconic structures of cherry wood and Carrara marble sit dramatically within the stark modern context of the terminal atriums, offering the weary traveler the fine tastes and rich ambiance that Il Fornaio is known for.

There are two Il Fornaio Caffe Del Mondo locations at San Francisco’s new International Airport, each offering specialty coffees, baked goods, sandwiches, salads and a winebar.

IL FORNAIO CAFFE DEL MONDOsan francisco international airport

The Wheatberry bakery and retail store is part of a new mixed-use development in downtown Pasadena, consisting of 3,330 square feet of space. Half of the space is a production bakery for the facility, and the remainder is dedicated to retail sales and café seating, with sidewalk seating outside. The design was conceptualized as a distinctly urban American bakery, taking its inspiration from both small artisan bakeries and turn-of-the-century industrial loft spaces. Materials and store layout both play critical roles in telling this story.

The store is entered through large-scale custom wood and steel pivot doors centered in a clean lined blackened steel and glass storefront. Inside, the customer finds a loft-like yet warm industrial space highlighted by a deep toned wood beam ceiling system, hand troweled ochre plaster walls and a rich colored concrete floor. Adding to the aesthetic is custom wood and steel retail casework with worn black granite counters.

The production bakery is set off from this loft space by a proscenium of brick walls subtly recalling old brick baking cellars. Beyond these walls, on axis with the entry, sits the main baking oven flanked by large custom wood bread warming racks and steel and wood display racks.

WHEATBERRYpasadena, california

FOOD + WINE

Market Hal ls

The renovation of San Francisco’s landmark, historic Ferry Building in 2002 created a thriving food destination for the city’s natives and visitors alike.

The highly acclaimed Ferry Building Marketplace hosts the best of the Bay Area’s food producers, purveyors and restaurants, and supports the unique celebration of the City’s culinary life. It is also the home of the renowned Ferry Plaza Farmer’s Market.

Warm brick arches with custom metal folding gates serve as the entries to tenants of all sizes, shapes and types, and integrates this completely new public level with the restored historic 660-foot long Grand Nave above.

BCV was the architect for both the Ferry Building Marketplace and many of its tenants.

FERRY BUILDING MARKETPLACEsan francisco, california

FARMER’S MARKET FARMER’S MARKET

PROMENADE

THE EMBARCADERO

GOLDEN GATE FERRY TERMINAL

Oxbow Public Market is a specialty food marketplace showcasing local artisan food and wine producers, and located in Napa’s Oxbow district adjacent to the Napa River.

The Market Hall, a contemporary low-slung metal shed building, and the terra cotta block-clad Wine Pavilion take their cues from classic agricultural building typology, and use pre-engineered metal building technology for their unique open-span interiors. Located in a flood plain, the building by necessity sits atop a podium, which created opportunity for a wrap-around promenade encouraging market activity at the exterior.

The exterior is made up of durable, industrial materials such as terra cotta block, board-formed concrete, steel and glass. The Market’s northern deck takes full advantage of the site’s proximity to the River.

OXBOW PUBLIC MARKETnapa, california

RIVER DECK

RIVER BANK

EAST PROMENADE

WINE PAVILION

MARKET HALL

WORLD FINANCIAL CENTER MARKET HALLnew york, new york

Located in the heart of Manhattan’s financial district, the World Financial Center Market Hall and Dining Terrace celebrates the unique offerings of the Empire State’s foodshed and the culinary talents of the city’s best chefs.

The two-story, 55,000 sf renovation includes a grand Market Hall which draws on the historic Washington Market, once located near-by, and a Dining Terrace which extends the market experience by celebrating the preparation and enjoyment of food. The Dining Terrace will showcase quick-service offerings created by a unique collection of New York’s artisan chefs making use of the finest local ingredients, and set in a restaurant-quality environment.

The guiding principles of craft, refinement, and quality are carried from the culinary experience to the architectural aesthetic. The re-fined palette of materials is paired with the elegant simplicity of the detailing. On the ground floor, white ceramic tile recalls the Old World markets, while blackened steel portals, operable grill-work gates and custom light fixtures providing a modern, sophisticated counterpoint. On the second floor, marble mosaics, metal screens, walnut wood portals and custom furniture are added to the mix to create an unparalleled dining experience.

Renderings courtesy of D-BOX

The 50 acre historic Guasti District in Ontario, California was once a thriving winery town founded in 1904, developed around what became the largest vineyard and winery operation in the world in its time. Framed by century-old trees, the renovation of 175,000 sf of existing historic stone winery buildings will become the nucleus of a larger master-planned food and entertainment destination.

BCV Architects is designing the adaptive reuse of a 73,000 sf historic winery building into the Guasti Public Market, slated to also house a new winery tasting room, a destination restaurant, and the Lucky Strike Lanes & Lounge.

While preserving and restoring the integrity of the existing stone building, BCV is creating contemporary and complementary architectural insertions at building entries, retail storefronts, and the interior Market framework, to produce a dramatic backdrop for a dynamic and eclectic mix of food vendors and tenants.

GUASTI PUBLIC MARKETontario, california

Oakland’s Jack London Market is a two-story public market located in Jack London Square’s newly rejuvenated waterfront. The Market will be a destination for area neighbors, hundreds of daily on-site workers, residents of the greater Bay Area, and millions of Northern California visitors.

The 72,000 sf market will be the largest of its kind on the West Coast, housing 70 vendors selling fresh fruits, vegetables, meats, fish, cheeses, wine and specialty products, with an emphasis on local and sustainable practice. The Market’s second floor will feature cafes, restaurants and culinary shops. Restaurants and cafes in the Market will enjoy water views while also showcasing their neighboring vendors’ products.

This values-driven marketplace and food destination will adhere to ethical principals of responsible behavior toward the environment, working practices and Oakland’s local, diverse community. The project will incorporate core values of sustainability, innovation, support of local producers and retailers, involvement in the local community, education and diversity.

JACK LONDON MARKEToakland, california

The Mercato project design was inspired by its proximity to several industrial buildings in Bend, Oregon, as it is sited between the downtown and the old industrial area - currently experiencing revitalization as a retail destination. The building is brick with a steel-shed metal roof and large windows and doors, all reminiscent of industrial buildings.

The project is composed of several buildings to meet the smaller scale of the downtown, and to create a center at the ground level for the mixed-use activities which Mercato will house. The first floor will hold a European-style food marketplace with a double height arcade, and outdoor dining with views to the mountains, the Deschutes River and the neighboring historic buildings.

The condominiums are loft-style, with tall ceilings and outdoor spaces to appeal to contemporary active lifestyles and the appreciation of spectacular views to the Deschutes National Forest.

BEND MERCATObend, oregon

SW INDUSTRIAL WAY

MILL VIEW DRIVE

FOOD + WINE

Intervent ions

SLOW FOOD NATION EVENT 2008san francisco, california

San Francisco’s Slow Food Nation Event 2008 was created to organize the first-ever American collaborative gathering to unite the growing sustainable food movement and introduce thousands of people to food that is good, clean and fair. Held on Labor Day weekend, the four-day event hosted 85,000 visitors, and involved more than 2,000 volunteers.

BCV was integral in bringing together the diverse group of architects, landscape architects and designers to craft the pavilions, exhibits and public spaces, and for the Master Plan of the Fort Mason Taste Pavilion.

Installations ranged from interactive taste exhibits to an organic, 10,000 sf Victory Garden in front of San Francisco’s City Hall.

BCV was also at the design helm of The Green Kitchen demonstration cooking area, working closely with famed restaurateur and food activist Alice Waters.

FORT MASON TASTE PAVILION

BCV Architects worked with Seedling Projects to conceptualize the look, feel and layout of the inaugural Good Food Awards Annual Ceremony and Marketplace, held at San Francisco’s historic Ferry Building on January 14 and 15, 2011.

The Good Food Awards celebrate tasty, authentic and responsibly produced foods, and the building of strong, healthy food communi-ties. Awards medals designed by BCV were given to artisan produc-ers in five regions of the U.S. in seven food categories - Beer, Char-cuterie, Cheese, Chocolate, Coffee, Pickles and Preserves.

The Good Food Awards Marketplace, held the following day, gave customers the opportunity to purchase the award-winning products, and to engage the producers in conversation about their businesses.

BCV was privileged to work beside some of the most progressive and committed advocates in the sustainable food movement on the design and realization of this event.

GOOD FOOD AWARDS 2011san francisco, california

The Urban Field Farm Stop was BCV’s award-winning competi-tion entry for “Redesign Your Farmer’s Market”, sponsored by GOOD, a media platform with the goal of “moving the world forward”. BCV contemplated an innovative distribution system for fresh farm product in urban centers. This new concept envi-sions the entire city map as an Urban Field of farmers markets integrated directly with the mass transit circulation system of the city.

Select bus stops transform into individual Farm Stops to provide farm fresh product to commuters, residents and local trade outlets. The Urban Field of Farm Stops therefore establishes a citywide network of alternate sales points for farmers and a con-venient greener alternative to the single venue farmers market for consumers.

The Farm Stop prototype is a simple modern shelter utilizing sustainable materials. A finely crafted stainless steel structural frame supports the louvered terra cotta rain screen cladding, and energy generating photovoltaic cells line the top of the shelter’s glass canopy, shading users by day and powering the high effi-ciency LED lighting by night.

URBAN FIELD FARM STOPlos angeles, california