PROJECT NAME: Yakima Restaurant and Bar LOT SIZE: 13,000 SF ...
PROJECT NAME: Yakima Restaurant and Bar LOT SIZE: 13,000 SF BUILDING SIZE: 6,000 SF LOCATION (City/State): Yakima, WA PROJECT TYPE: Commercial
PROJECT NARRATIVE The first half of the 20th century was a time of growth and dignity for downtown Yakima. Presidents Roosevelt and Taft visited the emerging agricultural center where a streetcar ran down the brick covered main streets amid fountains and statues. Several grand theaters were among the stately, multi-story brick and masonry buildings that occupied Yakima’s downtown. The latter part of the century saw the demolition of many, if not most, of these structures to make way for parking lots and an urban mall. Business fled to the fringes of town to avoid taxation and the mall was abandoned. The urban core has suffered more than in most other eastern Washington cities and has had difficulty retrieving activity, commerce and the attendant revenue and safety that is needed to bring vitality back to the community. Members of the family that provided bread products to Central Washington for generations wanted to open a restaurant that would be a catalyst for the revitalization of downtown Yakima. They meant to create a place that would offer local relevance of place as well as food. They chose a site in the very core of town that has the potential to be that perfect spark for good things to come. In fact, a municipal parking lot adjacent to the project is currently under redesign as a major central plaza commissioned by the city to be the centerpiece of the revitalization effort. The owners set out to make a place based restaurant, highlighting local food and drink from around the Yakima Valley. The goal was to source only local ingredients and prepare them in full view of all to exhibit the craft of cooking. From the honest use of materials to the celebration of details reformulated from local relics, the design team strived to meet that same goal of creating a place that celebrates craft and fits the agricultural vernacular and history of the valley. The architecture and food both aim to reset expectations for design and cuisine in a downtown area that is on the verge of an economic and cultural revitalization.
CONCEPT A solid bar and adjacent glass box create the basic diagram of the building. The dining surrounds the open kitchen, making the act of cooking the focus of the space.
CLARITY OF STRUCTURE Structure is not covered up in the building, but expressed, typical of vernacular agricultural buildings throughout the region.
YAKIMA Once a vibrant regional center, downtown Yakima is currently home to a defunct mall and more off street parking than active retail.
THE SITE The building addresses its context, holding the street wall, matching the height and rhythm of adjacent businesses.
LOCAL CONNECTION From the board formed concrete to the raw steel and wood beams, the design utilizes materials that pay homage to local agriculture, industry and history.
MATERIAL PALETTE The palette of materials references the subdued tones and feel of the natural environment in Yakima and the surrounding valley.
Apple Orchard at Harvest
Local Basalt Columns
Cowiche Canyon
Douglas Fir Forest
VARIETY OF SPACES The bar and patio provide varied casual experiences. Outdoor dining on three sides track the sun and shade.
Larsen Building Larsen Building
Historic Fruit Warehouse
Sports Center: still located two doors down
Sydner Bakery: started by owner’s grandfather
LOCAL REUSE The team salvaged smudge pots from local orchards which the architects then fabricated in their studio into custom light fixtures. Walers & formboards were installed as ceilings and walls.
OPEN KITCHEN The open kitchen puts the craft of cooking on display.
DETAILS Design ideas were carried down to the level of the details to create a holistic experience. “Ice cube” fixtures were fabricated in the architects’ studio.
MOVING PARTS A large steel and glass door, operated by a series of gears connects the bar to exterior seating in good weather. Early tests were conducted in the architects’ studio.
Architects mocking up moving parts
PROJECT NARRATIVE The first half of the 20th century was a time of growth and dignity for downtown Yakima. Presidents Roosevelt and Taft visited the emerging agricultural center where a streetcar ran down the brick covered main streets amid fountains and statues. Several grand theaters were among the stately, multi-story brick and masonry buildings that occupied Yakima’s downtown. The latter part of the century saw the demolition of many, if not most, of these structures to make way for parking lots and an urban mall. Business fled to the fringes of town to avoid taxation and the mall was abandoned. The urban core has suffered more than in most other eastern Washington cities and has had difficulty retrieving activity, commerce and the attendant revenue and safety that is needed to bring vitality back to the community. Members of the family that provided bread products to Central Washington for generations wanted to open a restaurant that would be a catalyst for the revitalization of downtown Yakima. They meant to create a place that would offer local relevance of place as well as food. They chose a site in the very core of town that has the potential to be that perfect spark for good things to come. In fact, a municipal parking lot adjacent to the project is currently under redesign as a major central plaza commissioned by the city to be the centerpiece of the revitalization effort. The owners set out to make a place based restaurant, highlighting local food and drink from around the Yakima Valley. The goal was to source only local ingredients and prepare them in full view of all to exhibit the craft of cooking. From the honest use of materials to the celebration of details reformulated from local relics, the design team strived to meet that same goal of creating a place that celebrates craft and fits the agricultural vernacular and history of the valley. The architecture and food both aim to reset expectations for design and cuisine in a downtown area that is on the verge of an economic and cultural revitalization.
CONCEPT A solid bar and adjacent glass box create the basic diagram of the building. The dining surrounds the open kitchen, making the act of cooking the focus of the space.
CLARITY OF STRUCTURE Structure is not covered up in the building, but expressed, typical of vernacular agricultural buildings throughout the region.
YAKIMA Once a vibrant regional center, downtown Yakima is currently home to a defunct mall and more off street parking than active retail.
THE SITE The building addresses its context, holding the street wall, matching the height and rhythm of adjacent businesses.
LOCAL CONNECTION From the board formed concrete to the raw steel and wood beams, the design utilizes materials that pay homage to local agriculture, industry and history.
MATERIAL PALETTE The palette of materials references the subdued tones and feel of the natural environment in Yakima and the surrounding valley.
Apple Orchard at Harvest
Local Basalt Columns
Cowiche Canyon
Douglas Fir Forest
VARIETY OF SPACES The bar and patio provide varied casual experiences. Outdoor dining on three sides track the sun and shade.
Larsen Building Larsen Building
Historic Fruit Warehouse
Sports Center: still located two doors down
Sydner Bakery: started by owner’s grandfather
LOCAL REUSE The team salvaged smudge pots from local orchards which the architects then fabricated in their studio into custom light fixtures. Walers & formboards were installed as ceilings and walls.
OPEN KITCHEN The open kitchen puts the craft of cooking on display.
DETAILS Design ideas were carried down to the level of the details to create a holistic experience. “Ice cube” fixtures were fabricated in the architects’ studio.
MOVING PARTS A large steel and glass door, operated by a series of gears connects the bar to exterior seating in good weather. Early tests were conducted in the architects’ studio.
Architects mocking up moving parts
