bcv architects portfolio - food marketplaces (2013)

7/27/2019 BCV Architects Portfolio - Food Marketplaces (2013)

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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 TT 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



1527 Stockton StreetSan Francisco, California 94133T 415. 398.6538 F 415. 398.6521www.bcvarch.com



BALDAUF CATTON VON ECKARTSBERG Architects isfirm known for the diversity of scales at which it worlarge urban projects to the china used in our restaurapursue this range of work because they believe that theand design are refined and made meaningful by attentinteraction. An interest in the broad approach to a d

multi-disciplinary character of BCV Architects and to eplanning, architecture, interiors, furnishing, and graph

At the core of BCV's portfolio is its involvement with tfirm's work includes the design of notable restaurants to embody the passion of the chef, proprietor or wsustainability is closely linked to the tenets of the Slowthat the most progressive environmental solution beginslocal and sustainable.

Specific and appropriate sustainable design approacthese fundamental concepts, and are integrated fromAs such, BCV is actively involved in the Slow Food MEducation about Sustainable Agriculture (CUESA), anFood Society.

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The renovation of San Francisco’slandmark, historic Ferry Building in

2002 created a thriving food destinationfor the city’s natives and visitors alike.

The highly acclaimed Ferry BuildingMarketplace hosts the best of the BayArea’s food producers, purveyors andrestaurants, and supports the uniquecelebration of the City’s culinary life. Itis also the home of the renowned FerryPlaza Farmer’s Market.

Warm brick arches with custom metalfolding gates serve as the entries totenants of all sizes, shapes and types,and integrates this completely newpublic level with the restored historic660-foot long Grand Nave above.

BCV was the architect for both the FerryBuilding Marketplace and many of itstenants.

FERRY BUILDING MARKETPLACEsan francisco, california

FARMER’S MARKET FARMER’S MARKET

PROMENADE

THE EMBARCADERO

GOLDEN GATE FERRY TERMINAL



Oxbow Public Market is a specialty foodmarketplace showcasing local artisan food

and wine producers, and located in Napa’sOxbow district adjacent to the Napa River.

The Market Hall, a contemporary low-slungmetal shed building, and the terra cotta block-clad Wine Pavilion take their cues from classicagricultural building typology, and use pre-engineered metal building technology fortheir unique open-span interiors. Located in aflood plain, the building by necessity sits atopa podium, which created opportunity for a

wrap-around promenade encouraging marketactivity at the exterior.

The exterior is made up of durable, industrialmaterials such as terra cotta block, board-formed concrete, steel and glass. The Market’snorthern deck takes full advantage of the site’sproximity to the River.

OXBOW PUBLIC MARKETnapa, california

RIVERDECK

RIVER BANK

EAST PROMENADE

WINEPAVILION

MARKET HALL



NAPA FARMS MARKETsan francisco international airport

The contemporary design aesthetic for SFO’s Napa Farms Marketfeatures juxtapositions of warm against cool, dark against light,rough against honed, solid against void. Artisan purveyors TylerFlorence, Equator Coffee, Vino Volo and others fill the market withhigh quality products, providing ”Food from the Earth for Travelersin the Sky.”

The market hall features a wall system of buff colored terra cottaplanks. A cork-clad ceiling, elm wood fixturing and shelving andconcrete countertops and floor provide a tactile earthy touchstoneto the palette. Blackened steel and brushed stainless detailsintroduce an industrial edge. The green color of the tile wall atthe exhibition prep line continues in the project’s graphics and

packaging.

*

T1

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T2



Oakland’s Jack London Market is a two-story publicmarket located in Jack London Square’s newly rejuvenatedwaterfront. The Market will be a destination for areaneighbors, hundreds of daily on-site workers, residents of the greater Bay Area, and millions of Northern Californiavisitors.

The 72,000 sf market will be the largest of its kind onthe West Coast, housing 70 vendors selling fresh fruits,vegetables, meats, fish, cheeses, wine and specialtyproducts, with an emphasis on local and sustainablepractice. The Market’s second floor will feature cafes,restaurants and culinary shops. Restaurants and cafes in

the Market will enjoy water views while also showcasingtheir neighboring vendors’ products.

This values-driven marketplace and food destinationwill adhere to ethical principals of responsible behaviortoward the environment, working practices and Oakland’slocal, diverse community. The project will incorporatecore values of sustainability, innovation, support of local producers and retailers, involvement in the localcommunity, education and diversity.

JACK LONDON MARKEToakland, california



WORLD FINANCIAL CENTER MARKET HALLnew york, new york

Located in the heart of Manhattan’s financial district, the WorldFinancial Center Market Hall and Dining Terrace celebrates theunique 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 Hallwhich draws on the historic Washington Market, once located near-by, and a Dining Terrace which extends the market experience bycelebrating the preparation and enjoyment of food. The DiningTerrace will showcase quick-service offerings created by a uniquecollection of New York’s artisan chefs making use of the finest localingredients, and set in a restaurant-quality environment.

The guiding principles of craft, refinement, and quality are carriedfrom the culinary experience to the architectural aesthetic. The re-fined palette of materials is paired with the elegant simplicity of thedetailing. On the ground floor, white ceramic tile recalls the OldWorld markets, while blackened steel portals, operable grill-workgates and custom light fixtures providing a modern, sophisticatedcounterpoint. On the second floor, marble mosaics, metal screens,walnut wood portals and custom furniture are added to the mix tocreate an unparalleled dining experience.

Renderings courtesy of D-BOX



BAY STREET FOOD HALLemeryville, california

BCV is reconceptualizing an existing retail center’s second-level food court to create an updated, more destination-ori-ented collection of restaurants, while also providing a com-

fortable, shared outdoor dining terrace with a view of theadjacent shops and gathering spaces below, as well as SanFrancisco beyond.

The design of the “shed” that serves as the overall struc-ture housing the dining terrace is being updated to allow forits own identity both within the center and from the nearbystreets, as well as to provide better protection from the ele-ments for its diners. The existing restaurant tenants are be-ing visually unified into a more cohesive layout through a

clearer circulation path, and a common entry architecturalvocabulary that still allows for individual tenant identity andexpression.

The common outdoor dining zone is punctuated by low walls,communal tables, lounge seating and outdoor fireplaces.

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P H O T O



The 50 acre historic Guasti District in Ontario,California was once a thriving winery townfounded in 1904, developed around what

became the largest vineyard and wineryoperation in the world in its time. Framed bycentury-old trees, the renovation of 175,000 sf of existing historic stone winery buildings willbecome the nucleus of a larger master-plannedfood and entertainment destination.

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

While preserving and restoring the integrityof the existing stone building, BCV is creatingcontemporary and complementary architecturalinsertions at building entries, retail storefronts,and the interior Market framework, to producea dramatic backdrop for a dynamic and eclecticmix of food vendors and tenants.

GUASTI PUBLIC MARKETontario, california



The Mercato project design was inspired byits proximity to several industrial buildingsin Bend, Oregon, as it is sited between

the downtown and the old industrial area -currently experiencing revitalization as aretail destination. The building is brick with asteel-shed metal roof and large windows anddoors, all reminiscent of industrial buildings.

The project is composed of several buildingsto meet the smaller scale of the downtown,and to create a center at the ground level forthe mixed-use activities which Mercato willhouse. The first floor will hold a European-

style food marketplace with a double heightarcade, and outdoor dining with views tothe mountains, the Deschutes River and theneighboring historic buildings.

The condominiums are loft-style, with tallceilings and outdoor spaces to appealto contemporary active lifestyles and theappreciation of spectacular views to theDeschutes National Forest.

BEND MERCATObend, oregon

SW INDUSTRIAL WAY

MILL VIEW DRIVE



This urban sibling of the well-known hamburgerstand in St. Helena anchors the front corner of the Ferry Building with 3,400 square feet of

interior space and a 2,500 square foot patio.

Updated and retooled to reflect its newwaterfront urban location, the design stillpays homage to the original Taylor’s with itssimple clean palette of white and stainlesssteel, punctuated by an oversized red neonsign that beckons customers to...“EAT”. Aseries of communal tables, with low four topsin between, gives the arched white-washedinterior a dramatic rhythm, while offering a

variety of customer seating options.

The patio, with its abundance of picnic styleseating, provides throngs of Taylor’s fansfront row seats to the active pedestrian lifeat the Ferry Building Marketplace and theEmbarcadero.

TAYLOR’S REFRESHER - FERRY BUILDINGsan francisco, california



The Hog Island Oyster Bar, located inthe historic Ferry Building Marketplace,brings the product and personality

of Hog Island’s iconic Tomales Bayoyster farm to the midst of this bustlingartisan food destination.

The open airy space, with a cool-toned materials palette, is centeredaround a large U-shaped bar,where oyster shucking stations arethe main attraction. Outdoor seatingalong the water’s edge provides thequintessential San Francisco oyster

bar experience.

HOG ISLAND OYSTER CO - FERRY BUILDINGsan francisco, california



HOG ISLAND OYSTER CO - OXBOW PUBLIC MARKETnapa, california

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

In response to its unique wine country setting, the materials palettehere is warmer and more organic. The main focus is still the large barwhich allows for the entertainment of watching the oyster-shuckers atwork, above which is the prominent display of an old refurbishedHog Island fishing boat, which has been previously used for actualoperations 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.



PICA PICA MAIZE KITCHEN - OXBOW PUBLIC MARKETnapa, california

Venezuelan street food meets Napa wine countryat this boutique café tucked inside the OxbowPublic Market.

Pica Pica, which translates to “a little of this, a littleof that,” rings true with a menu of family recipesbelonging to owners Adriana Lopez Vermut, LuisSosa and Leopoldo Lopez Gil.

The space, at only 415 square feet, has the taskof 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 fromVenezuela, in the use of zebra wood and brightcolors that reflect the different regions of thecountry.



Mijita Cocina Mexicana is acclaimedchef Traci Des Jardin’s most personalventure, a taqueria conceived as anod to the past and a tribute to her

Mexican-born grandmother, whocalled her the endearing diminutive,“mijita,” meaning “little one.” Therestaurant takes its cues from thecolors of Oaxaca and the riot of warmand vibrant patterns found throughoutMexico.

Mijita made use of environmentallyfriendly building materials such as

recycled-content ceramic tiles, limewash paint and sustainably harvestedwood. This sensibility extends fromDes Jardin’s commitment to local,seasonal, and organic down-to-earthfood.

MIJITA COCINA MEXICANA - FERRY BUILDINGsan francisco, california



Ferry Plaza Seafood, located inSan Francisco’s Ferry BuildingMarketplace on the San FranciscoBay waterfront, offers customers both

fresh fish and seafood to take home,as well as an intimate seafood bardining experience.

On one side of the space, a classicmarble dining counter provides amagnificent view of the San FranciscoBay, while the other side containsa display for the freshest fish forpurchase. Outdoor, heated bayside

dining enlarges the seating capacityof this small space.

The materials palette consists mainlyof white Carrara marble, blue azulbahia granite, and polished stainlesssteel, which lend to the nautical qualityof the space.

FERRY PLAZA SEAFOOD - FERRY BUILDINGsan francisco, california



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Acme Bread in the San Francisco’shistoric Ferry Building Marketplace isthe San Francisco outpost of renownedBay Area artisan baker Steve Sullivan.

A huge hand-carved Italian Carreramarble counter anchors the busy retailfront of the store, which is lined withwood display shelves offering everytype of bread product.

Glimpses beyond of the productionbakery space give Ferry Buildingcustomers a visual and olfactory

connection to the bakers’ unique art.

Acme uses this production facilityto supply other Ferry BuildingMarketplace tenants with productunique to this location.

ACME BREAD - FERRY BUILDINGsan francisco, california



Cowgirl Creamery Sidekick is the addition toCowgirl’s acclaimed Ferry Building shop. Theconcept is modeled on a European cheese

shop, offering an array of dairy-based to-gogoods in the 375 sf jewel-box space.

The shop merchandises and serves from boththe front and the side of its high-traffic locationin the central Nave of the Ferry Building. BCVcreated a full-width display case to maximizedisplay and serving efficiency. Reclaimedeucalyptus planks enclose the counter, anda dramatically wood-framed side openingfunctions as a “Milk Bar” for quick pickup of drinks.

The design of the shop celebrates the artisancraftsmanship of Marin County, with tiled wallsby Sausalito-based Health Ceramics (unveilingtheir new Dwell Patterns half-hex tiles in thisshop, in a pattern created by BCV), and wood-planked walls and slab countertops byWestMarin sawyer Evan Shively, who employsreclaimed wood from local urban forests.

COWGIRL CREAMERY SIDEKICK - FERRY BUILDINGsan francisco, california



San Francisco’s Slow Food Nation Event 2008



SLOW FOOD NATION EVENT 2008san francisco, california

was created to organize the first-ever Americancollaborative gathering to unite the growingsustainable food movement and introduce

thousands of people to food that is good, cleanand fair. Held on Labor Day weekend, the four-day event hosted 85,000 visitors, and involvedmore than 2,000 volunteers.

BCV was integral in bringing together thediverse group of architects, landscape architectsand designers to craft the pavilions, exhibits andpublic spaces, and for the Master Plan of the FortMason Taste Pavilion.

Installations ranged from interactive taste exhibitsto an organic, 10,000 sf Victory Garden in frontof San Francisco’s City Hall.

BCV was also at the design helm of The GreenKitchen demonstration cooking area, workingclosely with famed restaurateur and food activistAlice Waters.

FORT MASONTASTE PAVILION



The Green Kitchen debuted at 2008’s Slow Food Nation event, a4 d f ti l h ld i S F i BCV A hit t k d l l



GREEN KITCHEN - SLOW FOOD NATION EVENTsan francisco, california

4-day festival held in San Francisco. BCV Architects worked closelywith Alice Waters and Chez Panisse to design this demonstrationcooking area within the overall Slow Food event in Fort Mason,

creted to showcase noted chefs as they taught attendees about basictechniques that are universal to all cuisines. BCV led the pro-bonodesign effort, assisted with procurement of materials, and volunteeredwith Terra Nova Industries and Stockham Construction during theinstallation.

The design sought to inspire with the beauty of sustainable materials.Built on a shoestring, the large room was made of reclaimed woodsand salvaged windows, which were returned to their lenders afterthe event for use in other projects. Kitchen equipment was simpleand sparse, and consisted of a table, some knives, a cutting board, ahotplate and a few pots, a mortar and pestle and a compost bucket.

The 1,200 square foot kitchen and audience area accommodatedabout 50 attendees, and a ledge ran along the exterior of the spaceto allow for additional viewers to look through windows at thepresentations within. Food luminaries from throughout the UnitedStates presented simple recipes which featured the use of organic,seasonal foods.



BCV Architects worked with Seedling Projects to conceptualize the



g j plook, feel and layout of the Good Food Awards Annual Ceremonyand Marketplace, held at San Francisco’s historic Ferry Building in

mid January every year.The Good Food Awards celebrate tasty, authentic and responsiblyproduced 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, gavecustomers 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 andcommitted advocates in the sustainable food movement on the designand realization of this event.

GOOD FOOD AWARDSsan francisco, california



The 2011 Washington Post’s Future of Food Conference brought to-gether many of the world’s leading experts on food, including TheP i f W l lif l i li d i f E i



Prince of Wales, a lifelong environmentalist and organic farmer, EricSchlosser, author of “Fast Food Nation,”, Wendell Berry, winner of

The National Humanities Medal, and Sam Kass, White House Assis-tant Chef and Senior Policy Advisor for Healthy Food Initiatives.

BCV Architects assisted in the design of the lunch event for the confer-ence, in coordination with graphics by Amy Barboro Design. The350 conference attendees came together at communal tables withfamily style service to enjoy an affordable, healthful meal in a creativeenvironment designed to foster a sense of conviviality and encourageconversation about creating a better food system. Simple and organictable settings and decorations, coupled with food sourced and pre-pared by local farmers and chefs, reinforced the connection between

a vibrant local foodshed and healthy, stable communities.

Printed materials such as menus, table tents, and die cut leaf napkindecorations provided subtle but highly informative messages aboutlocal food and educational programs, as well as highlighting a di-rectory to the key organizations working on creating a healthy foodsystem for Washington DC.

FUTURE OF FOOD CONFERENCEwashington, D.C.



The Eat Real Festival is a social venture foundedby Live Culture Co’s Anya Fernald, the executivedirector of 2008’s Slow Food Nation and was



director of 2008 s Slow Food Nation, and wascreated to celebrate delicious local and sustainable

“street food,” and the real people - the farmers,chefs, and producers who supply and cook it.

Eat Real was held August 28 to 30, 2009 andfeatured more than 40 of the area’s top street foodtrucks and carts, an artisanal Beer Shed, danceperformances, bands, films and food competitions,with over 30,000 visitors each day.

BCV Architects designed the “From ScratchKitchen” stage and shade canopy, the focus for

a series of festival cooking demonstrations thattransformed the Plaza at Jack London Square,which is adjacent to the firm’s newest Public Marketproject, the Jack London Market. The design forthe stage, with its full size “taco truck” backdrop,is intended to celebrate street food vendors.

EAT REAL FESTIVAL 2009oakland, california



The Urban Field Farm Stop was BCV’s award-winning competi-tion entry for “Redesign Your Farmer’s Market”, sponsored byGOOD, a media platform with the goal of “moving the world



GOOD, a media platform with the goal of moving the worldforward”. 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 marketsintegrated directly with the mass transit circulation system of thecity.

Select bus stops transform into individual Farm Stops to providefarm fresh product to commuters, residents and local tradeoutlets. The Urban Field of Farm Stops therefore establishes acitywide network of alternate sales points for farmers and a con-venient greener alternative to the single venue farmers marketfor consumers.

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

URBAN FIELD FARM STOPlos angeles, california



Belcampo is an innovative business that is developing food prod-ucts, retail, and food tourism experiences based on the principlesof sustainability and quality. Belcampo Farms is their 12,000 acreN h C l f h h h l l



BELCAMPO FARMSgazelle, california

Northern California organic ranch, which specializes in primarilyheritage breed animals selected for great taste quality, with a goalof controlling the entire food production chain – from animal raisingthrough slaughter and processing through the design and operationof old-fashioned butcher shops.

BCV has designed Belcampo’s base of operations at the farm in alocation that features breathtaking views of Mt. Shasta. The build-ings’ style take their cues from traditional agricultural building typol-ogy, with pre-engineered metal sheds, rustic wood siding and metalroofs. The program components include a culinary kitchen, foodproduction facility, event space and farm office, which surround an

enclosed courtyard with generous porches that create both a wind-and sun-break from the farm’s weather extremes.

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P H O T O



Belcampo Belize is an exclusive resort sited with the sanctuary of arain forest on the Caribbean coast of Southern Belize. The lodge istransitioning from adventure and fishing resort to eco-lodge featur-ing a food tourism experience



BELCAMPO BELIZE AGRITOURISM RESORTpunta gorda, belize

ing a food tourism experience.

BCV’s design for the new production facility and visitor center isintegrated into the resort and its lands, and is based on indigenousarchitecture and materials. The facility specializes in the productionof sugar cane, cacao, and coffee beans.

The production of rum, chocolate, coffee and vanilla will be used asan educational tool as well as an immersive vacation experience,as resort guests explore the process from crop to finished product.Separate rum and coffee bars in the Main Lodge allow guests’ en-joyment of Belcampo Belize’s unique creations.

Central to Belcampo Belize’s agritourism concept is the responsiblestewardship of the resort’s 3,000 acre property and surroundinglands, and the support of a fair-trade agricultural economy that isbased on the principles of sustainability and quality.

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bcv architects portfolio - food marketplaces (2013)

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