The owner of the boutique market, bistro and cooking school had lofty aspirations but limited space. Crews were able to make the most of the 23,000-sq-ft area, which included exposed ceilings, polished concrete floors and stainless steel features.
Squeezing in all the refrigeration equipment and the extensive mechanical, electrical and plumbing ductwork created a complicated web of conduits and equipment. The minimal load capabilities of the garage structural tees required crews to create locations to install the 26 water-source heat pumps and 15 substantial exhaust fans.
The team used tops of coolers and freezers, staggered fans in compact pyramids to create room for two additional mezzanines capable of holding the equipment.
A floating “cloud” was designed to cover cooking areas that were in the middle of the open plan. All thread was attached to the deck and hung down to a unistrut frame for the studs and drywall to be attached. The result was individual ceilings that did not have unsightly drywall studs while remaining open above. That allowed the open concept to be maintained without requiring the installation of a suspended ceiling system throughout the entire space.
Submitted by: D. E. Harvey Builders
Owner: Hubbell & Hudson LLC, The Woodlands
Construction manager: The Woodlands Development Co., The Woodlands
General contractor: D.E. Harvey Builders, Houston
Architect: Heights Venture Architects LLP, Houston
Restaurant designer: Aria Group Architects Inc., Oak Park, Ill.
MEP engineer: DBR Engineering, Houston
Structural engineer: Haynes Whaley Associates, Houston
Kitchen consultant: Alliance Food Equipment, Carrollton, Texas
Plumbing contractor: C.E. Anderson, Sugar Land, Texas
HVAC contractor: Kilgore Industries, Houston
Electrical contractor: Trio Electrical, Houston