Our Approach

We began with a kitchen feasibility and MEP capacity study, confirming exhaust duct routing, grease interceptor sizing, and gas line capacity before any interior design concepts were developed. This prevented the costly redesign cycles that typically plague restaurant tenant improvements.

The dining room was organized around two distinct seating experiences: intimate banquettes along the perimeter for private dining, and a central open floor for flexible party configurations. Arched mirrors with integrated backlighting expand the sense of volume within the existing ceiling height, while the sculptural pendant—engineered for seismic restraint—provides the focal warmth of a Mediterranean courtyard. Living walls with automated irrigation were coordinated with the HVAC system to manage humidity and prevent mold growth.

The kitchen was designed for high-turnover efficiency: a linear cook line with Type I hood, fire suppression, and makeup air integration ensures code compliance without encroaching on dining square footage. A dedicated grease waste line and interceptor were routed through the existing slab, coordinated with the landlord's utility infrastructure. The bar and hookah station share a back-of-house prep area, minimizing staff travel distance and maximizing service speed.

Materials were selected for durability and regulatory compliance: sealed natural stone flooring meets slip-resistance standards, upholstered banquettes use commercial-grade fabrics rated for hospitality cleaning protocols, and all wood millwork is fire-retardant treated per CBC requirements. Lighting was designed in layers: ambient cove lighting for the dining experience, task lighting at tables for menu readability, and accent lighting for the living walls and artwork—all meeting Title 24's high-efficacy standards and dimmable for mood transitions.

We prepared permit-ready documentation for the City of Los Angeles and navigated the project through plan check, health department review, and fire marshal inspection in a single cycle. The result is a licensed, operational restaurant that opened on schedule, achieved its target covers-per-night within the first month, and now serves as a benchmark for hospitality TI design in Los Angeles.