TROIS RESTAURANT

Trois is an upscale French restaurant located at the base of the one million sf high-rise, 1180 Peachtree in the heart of midtown Atlanta.  Bob co-designed this project with Kenneth Hobgood and served as the lead PA, responsible for all detailing and coordination.   The space for the restaurant as a steel glass and concrete volume open to the roof plaza on three sides on the main level with a direct view of the future Santiago Calatrava Symphony building slated to be built to the west. The restaurant was necessarily divided into the three levels: a bar on 14th street, a main dining room with seating for 180 on the plaza level, and event space and catering kitchens on the third.  The first level also included a remote food prep area with a dumbwaiter service to the main dining floor.  A curved concrete wall on the upper two levels marks the presence of the spiral parking ramp that serves the building beyond.

Connecting the restaurant's complex programmatic requirements (four kitchens and dining on 3 levels) while preserving the all floor to ceiling curtain wall on three sides was the most important design consideration.  With a limited window for construction and complex operational requirements, the close coordination with all consultants and contractors working within the existing concrete structure was critical.  The solution is a grand staircase that follows the curved wall, and expressed as a series of radial planes of Venetian plaster, glass, and wood.  This radial element moves through the space in section across all three levels and becomes the singular element that accommodates the primary circulation, an exhibition kitchen, a screen for the service kitchen, lighting, the dumbwaiter and all new  mechanical systems and kitchen(s) ventilation.  

TROIS RESTAURANT

Trois is an upscale French restaurant located at the base of the one million sf high-rise, 1180 Peachtree in the heart of midtown Atlanta.  Bob co-designed this project with Kenneth Hobgood and served as the lead PA, responsible for all detailing and coordination.   The space for the restaurant as a steel glass and concrete volume open to the roof plaza on three sides on the main level with a direct view of the future Santiago Calatrava Symphony building slated to be built to the west. The restaurant was necessarily divided into the three levels: a bar on 14th street, a main dining room with seating for 180 on the plaza level, and event space and catering kitchens on the third.  The first level also included a remote food prep area with a dumbwaiter service to the main dining floor.  A curved concrete wall on the upper two levels marks the presence of the spiral parking ramp that serves the building beyond.

Connecting the restaurant's complex programmatic requirements (four kitchens and dining on 3 levels) while preserving the all floor to ceiling curtain wall on three sides was the most important design consideration.  With a limited window for construction and complex operational requirements, the close coordination with all consultants and contractors working within the existing concrete structure was critical.  The solution is a grand staircase that follows the curved wall, and expressed as a series of radial planes of Venetian plaster, glass, and wood.  This radial element moves through the space in section across all three levels and becomes the singular element that accommodates the primary circulation, an exhibition kitchen, a screen for the service kitchen, lighting, the dumbwaiter and all new  mechanical systems and kitchen(s) ventilation.  

TROIS RESTAURANT

Trois is an upscale French restaurant located at the base of the one million sf high-rise, 1180 Peachtree in the heart of midtown Atlanta.  Bob co-designed this project with Kenneth Hobgood and served as the lead PA, responsible for all detailing and coordination.   The space for the restaurant as a steel glass and concrete volume open to the roof plaza on three sides on the main level with a direct view of the future Santiago Calatrava Symphony building slated to be built to the west. The restaurant was necessarily divided into the three levels: a bar on 14th street, a main dining room with seating for 180 on the plaza level, and event space and catering kitchens on the third.  The first level also included a remote food prep area with a dumbwaiter service to the main dining floor.  A curved concrete wall on the upper two levels marks the presence of the spiral parking ramp that serves the building beyond.

Connecting the restaurant's complex programmatic requirements (four kitchens and dining on 3 levels) while preserving the all floor to ceiling curtain wall on three sides was the most important design consideration.  With a limited window for construction and complex operational requirements, the close coordination with all consultants and contractors working within the existing concrete structure was critical.  The solution is a grand staircase that follows the curved wall, and expressed as a series of radial planes of Venetian plaster, glass, and wood.  This radial element moves through the space in section across all three levels and becomes the singular element that accommodates the primary circulation, an exhibition kitchen, a screen for the service kitchen, lighting, the dumbwaiter and all new  mechanical systems and kitchen(s) ventilation.  

TROIS RESTAURANT

Trois is an upscale French restaurant located at the base of the one million sf high-rise, 1180 Peachtree in the heart of midtown Atlanta.  Bob co-designed this project with Kenneth Hobgood and served as the lead PA, responsible for all detailing and coordination.   The space for the restaurant as a steel glass and concrete volume open to the roof plaza on three sides on the main level with a direct view of the future Santiago Calatrava Symphony building slated to be built to the west. The restaurant was necessarily divided into the three levels: a bar on 14th street, a main dining room with seating for 180 on the plaza level, and event space and catering kitchens on the third.  The first level also included a remote food prep area with a dumbwaiter service to the main dining floor.  A curved concrete wall on the upper two levels marks the presence of the spiral parking ramp that serves the building beyond.

Connecting the restaurant's complex programmatic requirements (four kitchens and dining on 3 levels) while preserving the all floor to ceiling curtain wall on three sides was the most important design consideration.  With a limited window for construction and complex operational requirements, the close coordination with all consultants and contractors working within the existing concrete structure was critical.  The solution is a grand staircase that follows the curved wall, and expressed as a series of radial planes of Venetian plaster, glass, and wood.  This radial element moves through the space in section across all three levels and becomes the singular element that accommodates the primary circulation, an exhibition kitchen, a screen for the service kitchen, lighting, the dumbwaiter and all new  mechanical systems and kitchen(s) ventilation.  

TROIS RESTAURANT

Trois is an upscale French restaurant located at the base of the one million sf high-rise, 1180 Peachtree in the heart of midtown Atlanta.  Bob co-designed this project with Kenneth Hobgood and served as the lead PA, responsible for all detailing and coordination.   The space for the restaurant as a steel glass and concrete volume open to the roof plaza on three sides on the main level with a direct view of the future Santiago Calatrava Symphony building slated to be built to the west. The restaurant was necessarily divided into the three levels: a bar on 14th street, a main dining room with seating for 180 on the plaza level, and event space and catering kitchens on the third.  The first level also included a remote food prep area with a dumbwaiter service to the main dining floor.  A curved concrete wall on the upper two levels marks the presence of the spiral parking ramp that serves the building beyond.

Connecting the restaurant's complex programmatic requirements (four kitchens and dining on 3 levels) while preserving the all floor to ceiling curtain wall on three sides was the most important design consideration.  With a limited window for construction and complex operational requirements, the close coordination with all consultants and contractors working within the existing concrete structure was critical.  The solution is a grand staircase that follows the curved wall, and expressed as a series of radial planes of Venetian plaster, glass, and wood.  This radial element moves through the space in section across all three levels and becomes the singular element that accommodates the primary circulation, an exhibition kitchen, a screen for the service kitchen, lighting, the dumbwaiter and all new  mechanical systems and kitchen(s) ventilation.  

TROIS RESTAURANT

Trois is an upscale French restaurant located at the base of the one million sf high-rise, 1180 Peachtree in the heart of midtown Atlanta.  Bob co-designed this project with Kenneth Hobgood and served as the lead PA, responsible for all detailing and coordination.   The space for the restaurant as a steel glass and concrete volume open to the roof plaza on three sides on the main level with a direct view of the future Santiago Calatrava Symphony building slated to be built to the west. The restaurant was necessarily divided into the three levels: a bar on 14th street, a main dining room with seating for 180 on the plaza level, and event space and catering kitchens on the third.  The first level also included a remote food prep area with a dumbwaiter service to the main dining floor.  A curved concrete wall on the upper two levels marks the presence of the spiral parking ramp that serves the building beyond.

Connecting the restaurant's complex programmatic requirements (four kitchens and dining on 3 levels) while preserving the all floor to ceiling curtain wall on three sides was the most important design consideration.  With a limited window for construction and complex operational requirements, the close coordination with all consultants and contractors working within the existing concrete structure was critical.  The solution is a grand staircase that follows the curved wall, and expressed as a series of radial planes of Venetian plaster, glass, and wood.  This radial element moves through the space in section across all three levels and becomes the singular element that accommodates the primary circulation, an exhibition kitchen, a screen for the service kitchen, lighting, the dumbwaiter and all new  mechanical systems and kitchen(s) ventilation.  

TROIS RESTAURANT

Trois is an upscale French restaurant located at the base of the one million sf high-rise, 1180 Peachtree in the heart of midtown Atlanta.  Bob co-designed this project with Kenneth Hobgood and served as the lead PA, responsible for all detailing and coordination.   The space for the restaurant as a steel glass and concrete volume open to the roof plaza on three sides on the main level with a direct view of the future Santiago Calatrava Symphony building slated to be built to the west. The restaurant was necessarily divided into the three levels: a bar on 14th street, a main dining room with seating for 180 on the plaza level, and event space and catering kitchens on the third.  The first level also included a remote food prep area with a dumbwaiter service to the main dining floor.  A curved concrete wall on the upper two levels marks the presence of the spiral parking ramp that serves the building beyond.

Connecting the restaurant's complex programmatic requirements (four kitchens and dining on 3 levels) while preserving the all floor to ceiling curtain wall on three sides was the most important design consideration.  With a limited window for construction and complex operational requirements, the close coordination with all consultants and contractors working within the existing concrete structure was critical.  The solution is a grand staircase that follows the curved wall, and expressed as a series of radial planes of Venetian plaster, glass, and wood.  This radial element moves through the space in section across all three levels and becomes the singular element that accommodates the primary circulation, an exhibition kitchen, a screen for the service kitchen, lighting, the dumbwaiter and all new  mechanical systems and kitchen(s) ventilation.  

TROIS RESTAURANT

Trois is an upscale French restaurant located at the base of the one million sf high-rise, 1180 Peachtree in the heart of midtown Atlanta.  Bob co-designed this project with Kenneth Hobgood and served as the lead PA, responsible for all detailing and coordination.   The space for the restaurant as a steel glass and concrete volume open to the roof plaza on three sides on the main level with a direct view of the future Santiago Calatrava Symphony building slated to be built to the west. The restaurant was necessarily divided into the three levels: a bar on 14th street, a main dining room with seating for 180 on the plaza level, and event space and catering kitchens on the third.  The first level also included a remote food prep area with a dumbwaiter service to the main dining floor.  A curved concrete wall on the upper two levels marks the presence of the spiral parking ramp that serves the building beyond.

Connecting the restaurant's complex programmatic requirements (four kitchens and dining on 3 levels) while preserving the all floor to ceiling curtain wall on three sides was the most important design consideration.  With a limited window for construction and complex operational requirements, the close coordination with all consultants and contractors working within the existing concrete structure was critical.  The solution is a grand staircase that follows the curved wall, and expressed as a series of radial planes of Venetian plaster, glass, and wood.  This radial element moves through the space in section across all three levels and becomes the singular element that accommodates the primary circulation, an exhibition kitchen, a screen for the service kitchen, lighting, the dumbwaiter and all new  mechanical systems and kitchen(s) ventilation.