Designing the 80-seat, 2,500-square-foot restaurant Terzo, which is inspired by European wine and tapas bars, began with a three-week food and wine tour through Italy and Spain with the owners and the chef. Given its location in Cow Hollow, at the base of Pacific Heights, Terzo was conceived as a “‘neighborhood place” rather than a destination restaurant.
Based on the configuration of the building and a desire to create modest dining areas, the restaurant has distinct zones. The entry side includes a wine bar, open kitchen, and a large community table, which is the most casual and intended for walk-in patrons. On the other side of the communal table is the main dining room, which has an existing fireplace and walls with open cabinets displaying an extensive wine collection. This area also extends toward the street into what was once a carriage garage. At the other end of the space is a private dining room designed to handle small to medium-sized parties. The interior finishes are meant to evoke a feeling of warm modern casualness, with a nod to Europe. Complementing a zinc wine bar are oak tables and walnut floors with an oiled finish.
Location: San Francisco, CA
Type: New Restaurant, 2,500 sq ft
Completed: March 2006
Architectural Team
Design Principal: Cass Smith
Design Architect: Tim Quayle
Consultants
Lighting: Michael Webb/Revolver Design
Structural Engineer: John Yadegar
Kitchen: Federighi Design
MEP: MHC Engineers
Color/Materials: James Goodman
General Contractor: Josh Klein Construction
Photography: Art Gray, Javier Haddad
Designing the 80-seat, 2,500-square-foot restaurant Terzo, which is inspired by European wine and tapas bars, began with a three-week food and wine tour through Italy and Spain with the owners and the chef. Given its location in Cow Hollow, at the base of Pacific Heights, Terzo was conceived as a “‘neighborhood place” rather than a destination restaurant.
Based on the configuration of the building and a desire to create modest dining areas, the restaurant has distinct zones. The entry side includes a wine bar, open kitchen, and a large community table, which is the most casual and intended for walk-in patrons. On the other side of the communal table is the main dining room, which has an existing fireplace and walls with open cabinets displaying an extensive wine collection. This area also extends toward the street into what was once a carriage garage. At the other end of the space is a private dining room designed to handle small to medium-sized parties. The interior finishes are meant to evoke a feeling of warm modern casualness, with a nod to Europe. Complementing a zinc wine bar are oak tables and walnut floors with an oiled finish.
Location: San Francisco, CA
Type: New Restaurant, 2,500 sq ft
Completed: March 2006
Architectural Team
Design Principal: Cass Smith
Design Architect: Tim Quayle
Consultants
Lighting: Michael Webb/Revolver Design
Structural Engineer: John Yadegar
Kitchen: Federighi Design
MEP: MHC Engineers
Color/Materials: James Goodman
General Contractor: Josh Klein Construction
Photography: Art Gray, Javier Haddad
Designing the 80-seat, 2,500-square-foot restaurant Terzo, which is inspired by European wine and tapas bars, began with a three-week food and wine tour through Italy and Spain with the owners and the chef. Given its location in Cow Hollow, at the base of Pacific Heights, Terzo was conceived as a “‘neighborhood place” rather than a destination restaurant.
Based on the configuration of the building and a desire to create modest dining areas, the restaurant has distinct zones. The entry side includes a wine bar, open kitchen, and a large community table, which is the most casual and intended for walk-in patrons. On the other side of the communal table is the main dining room, which has an existing fireplace and walls with open cabinets displaying an extensive wine collection. This area also extends toward the street into what was once a carriage garage. At the other end of the space is a private dining room designed to handle small to medium-sized parties. The interior finishes are meant to evoke a feeling of warm modern casualness, with a nod to Europe. Complementing a zinc wine bar are oak tables and walnut floors with an oiled finish.
Location: San Francisco, CA
Type: New Restaurant, 2,500 sq ft
Completed: March 2006
Architectural Team
Design Principal: Cass Smith
Design Architect: Tim Quayle
Consultants
Lighting: Michael Webb/Revolver Design
Structural Engineer: John Yadegar
Kitchen: Federighi Design
MEP: MHC Engineers
Color/Materials: James Goodman
General Contractor: Josh Klein Construction
Photography: Art Gray, Javier Haddad
Designing the 80-seat, 2,500-square-foot restaurant Terzo, which is inspired by European wine and tapas bars, began with a three-week food and wine tour through Italy and Spain with the owners and the chef. Given its location in Cow Hollow, at the base of Pacific Heights, Terzo was conceived as a “‘neighborhood place” rather than a destination restaurant.
Based on the configuration of the building and a desire to create modest dining areas, the restaurant has distinct zones. The entry side includes a wine bar, open kitchen, and a large community table, which is the most casual and intended for walk-in patrons. On the other side of the communal table is the main dining room, which has an existing fireplace and walls with open cabinets displaying an extensive wine collection. This area also extends toward the street into what was once a carriage garage. At the other end of the space is a private dining room designed to handle small to medium-sized parties. The interior finishes are meant to evoke a feeling of warm modern casualness, with a nod to Europe. Complementing a zinc wine bar are oak tables and walnut floors with an oiled finish.
Location: San Francisco, CA
Type: New Restaurant, 2,500 sq ft
Completed: March 2006
Architectural Team
Design Principal: Cass Smith
Design Architect: Tim Quayle
Consultants
Lighting: Michael Webb/Revolver Design
Structural Engineer: John Yadegar
Kitchen: Federighi Design
MEP: MHC Engineers
Color/Materials: James Goodman
General Contractor: Josh Klein Construction
Photography: Art Gray, Javier Haddad
Designing the 80-seat, 2,500-square-foot restaurant Terzo, which is inspired by European wine and tapas bars, began with a three-week food and wine tour through Italy and Spain with the owners and the chef. Given its location in Cow Hollow, at the base of Pacific Heights, Terzo was conceived as a “‘neighborhood place” rather than a destination restaurant.
Based on the configuration of the building and a desire to create modest dining areas, the restaurant has distinct zones. The entry side includes a wine bar, open kitchen, and a large community table, which is the most casual and intended for walk-in patrons. On the other side of the communal table is the main dining room, which has an existing fireplace and walls with open cabinets displaying an extensive wine collection. This area also extends toward the street into what was once a carriage garage. At the other end of the space is a private dining room designed to handle small to medium-sized parties. The interior finishes are meant to evoke a feeling of warm modern casualness, with a nod to Europe. Complementing a zinc wine bar are oak tables and walnut floors with an oiled finish.
Location: San Francisco, CA
Type: New Restaurant, 2,500 sq ft
Completed: March 2006
Architectural Team
Design Principal: Cass Smith
Design Architect: Tim Quayle
Consultants
Lighting: Michael Webb/Revolver Design
Structural Engineer: John Yadegar
Kitchen: Federighi Design
MEP: MHC Engineers
Color/Materials: James Goodman
General Contractor: Josh Klein Construction
Photography: Art Gray, Javier Haddad
Designing the 80-seat, 2,500-square-foot restaurant Terzo, which is inspired by European wine and tapas bars, began with a three-week food and wine tour through Italy and Spain with the owners and the chef. Given its location in Cow Hollow, at the base of Pacific Heights, Terzo was conceived as a “‘neighborhood place” rather than a destination restaurant.
Based on the configuration of the building and a desire to create modest dining areas, the restaurant has distinct zones. The entry side includes a wine bar, open kitchen, and a large community table, which is the most casual and intended for walk-in patrons. On the other side of the communal table is the main dining room, which has an existing fireplace and walls with open cabinets displaying an extensive wine collection. This area also extends toward the street into what was once a carriage garage. At the other end of the space is a private dining room designed to handle small to medium-sized parties. The interior finishes are meant to evoke a feeling of warm modern casualness, with a nod to Europe. Complementing a zinc wine bar are oak tables and walnut floors with an oiled finish.
Location: San Francisco, CA
Type: New Restaurant, 2,500 sq ft
Completed: March 2006
Architectural Team
Design Principal: Cass Smith
Design Architect: Tim Quayle
Consultants
Lighting: Michael Webb/Revolver Design
Structural Engineer: John Yadegar
Kitchen: Federighi Design
MEP: MHC Engineers
Color/Materials: James Goodman
General Contractor: Josh Klein Construction
Photography: Art Gray, Javier Haddad
Designing the 80-seat, 2,500-square-foot restaurant Terzo, which is inspired by European wine and tapas bars, began with a three-week food and wine tour through Italy and Spain with the owners and the chef. Given its location in Cow Hollow, at the base of Pacific Heights, Terzo was conceived as a “‘neighborhood place” rather than a destination restaurant.
Based on the configuration of the building and a desire to create modest dining areas, the restaurant has distinct zones. The entry side includes a wine bar, open kitchen, and a large community table, which is the most casual and intended for walk-in patrons. On the other side of the communal table is the main dining room, which has an existing fireplace and walls with open cabinets displaying an extensive wine collection. This area also extends toward the street into what was once a carriage garage. At the other end of the space is a private dining room designed to handle small to medium-sized parties. The interior finishes are meant to evoke a feeling of warm modern casualness, with a nod to Europe. Complementing a zinc wine bar are oak tables and walnut floors with an oiled finish.
Location: San Francisco, CA
Type: New Restaurant, 2,500 sq ft
Completed: March 2006
Architectural Team
Design Principal: Cass Smith
Design Architect: Tim Quayle
Consultants
Lighting: Michael Webb/Revolver Design
Structural Engineer: John Yadegar
Kitchen: Federighi Design
MEP: MHC Engineers
Color/Materials: James Goodman
General Contractor: Josh Klein Construction
Photography: Art Gray, Javier Haddad
Designing the 80-seat, 2,500-square-foot restaurant Terzo, which is inspired by European wine and tapas bars, began with a three-week food and wine tour through Italy and Spain with the owners and the chef. Given its location in Cow Hollow, at the base of Pacific Heights, Terzo was conceived as a “‘neighborhood place” rather than a destination restaurant.
Based on the configuration of the building and a desire to create modest dining areas, the restaurant has distinct zones. The entry side includes a wine bar, open kitchen, and a large community table, which is the most casual and intended for walk-in patrons. On the other side of the communal table is the main dining room, which has an existing fireplace and walls with open cabinets displaying an extensive wine collection. This area also extends toward the street into what was once a carriage garage. At the other end of the space is a private dining room designed to handle small to medium-sized parties. The interior finishes are meant to evoke a feeling of warm modern casualness, with a nod to Europe. Complementing a zinc wine bar are oak tables and walnut floors with an oiled finish.
Location: San Francisco, CA
Type: New Restaurant, 2,500 sq ft
Completed: March 2006
Architectural Team
Design Principal: Cass Smith
Design Architect: Tim Quayle
Consultants
Lighting: Michael Webb/Revolver Design
Structural Engineer: John Yadegar
Kitchen: Federighi Design
MEP: MHC Engineers
Color/Materials: James Goodman
General Contractor: Josh Klein Construction
Photography: Art Gray, Javier Haddad
Designing the 80-seat, 2,500-square-foot restaurant Terzo, which is inspired by European wine and tapas bars, began with a three-week food and wine tour through Italy and Spain with the owners and the chef. Given its location in Cow Hollow, at the base of Pacific Heights, Terzo was conceived as a “‘neighborhood place” rather than a destination restaurant.
Based on the configuration of the building and a desire to create modest dining areas, the restaurant has distinct zones. The entry side includes a wine bar, open kitchen, and a large community table, which is the most casual and intended for walk-in patrons. On the other side of the communal table is the main dining room, which has an existing fireplace and walls with open cabinets displaying an extensive wine collection. This area also extends toward the street into what was once a carriage garage. At the other end of the space is a private dining room designed to handle small to medium-sized parties. The interior finishes are meant to evoke a feeling of warm modern casualness, with a nod to Europe. Complementing a zinc wine bar are oak tables and walnut floors with an oiled finish.
Location: San Francisco, CA
Type: New Restaurant, 2,500 sq ft
Completed: March 2006
Architectural Team
Design Principal: Cass Smith
Design Architect: Tim Quayle
Consultants
Lighting: Michael Webb/Revolver Design
Structural Engineer: John Yadegar
Kitchen: Federighi Design
MEP: MHC Engineers
Color/Materials: James Goodman
General Contractor: Josh Klein Construction
Photography: Art Gray, Javier Haddad
Designing the 80-seat, 2,500-square-foot restaurant Terzo, which is inspired by European wine and tapas bars, began with a three-week food and wine tour through Italy and Spain with the owners and the chef. Given its location in Cow Hollow, at the base of Pacific Heights, Terzo was conceived as a “‘neighborhood place” rather than a destination restaurant.
Based on the configuration of the building and a desire to create modest dining areas, the restaurant has distinct zones. The entry side includes a wine bar, open kitchen, and a large community table, which is the most casual and intended for walk-in patrons. On the other side of the communal table is the main dining room, which has an existing fireplace and walls with open cabinets displaying an extensive wine collection. This area also extends toward the street into what was once a carriage garage. At the other end of the space is a private dining room designed to handle small to medium-sized parties. The interior finishes are meant to evoke a feeling of warm modern casualness, with a nod to Europe. Complementing a zinc wine bar are oak tables and walnut floors with an oiled finish.
Location: San Francisco, CA
Type: New Restaurant, 2,500 sq ft
Completed: March 2006
Architectural Team
Design Principal: Cass Smith
Design Architect: Tim Quayle
Consultants
Lighting: Michael Webb/Revolver Design
Structural Engineer: John Yadegar
Kitchen: Federighi Design
MEP: MHC Engineers
Color/Materials: James Goodman
General Contractor: Josh Klein Construction
Photography: Art Gray, Javier Haddad
Location: San Francisco, CA
Type: New Restaurant, 2,500 sq ft
Completed: March 2006
Architectural Team
Design Principal: Cass Smith
Design Architect: Tim Quayle
Consultants
Lighting: Michael Webb/Revolver Design
Structural Engineer: John Yadegar
Kitchen: Federighi Design
MEP: MHC Engineers
Color/Materials: James Goodman
General Contractor: Josh Klein Construction
Photography: Art Gray, Javier Haddad
Designing the 80-seat, 2,500-square-foot restaurant Terzo, which is inspired by European wine and tapas bars, began with a three-week food and wine tour through Italy and Spain with the owners and the chef. Given its location in Cow Hollow, at the base of Pacific Heights, Terzo was conceived as a “‘neighborhood place” rather than a destination restaurant.
Based on the configuration of the building and a desire to create modest dining areas, the restaurant has distinct zones. The entry side includes a wine bar, open kitchen, and a large community table, which is the most casual and intended for walk-in patrons. On the other side of the communal table is the main dining room, which has an existing fireplace and walls with open cabinets displaying an extensive wine collection. This area also extends toward the street into what was once a carriage garage. At the other end of the space is a private dining room designed to handle small to medium-sized parties. The interior finishes are meant to evoke a feeling of warm modern casualness, with a nod to Europe. Complementing a zinc wine bar are oak tables and walnut floors with an oiled finish.
Designing the 80-seat, 2,500-square-foot restaurant Terzo, which is inspired by European wine and tapas bars, began with a three-week food and wine tour through Italy and Spain with the owners and the chef. Given its location in Cow Hollow, at the base of Pacific Heights, Terzo was conceived as a “‘neighborhood place” rather than a destination restaurant.
Based on the configuration of the building and a desire to create modest dining areas, the restaurant has distinct zones. The entry side includes a wine bar, open kitchen, and a large community table, which is the most casual and intended for walk-in patrons. On the other side of the communal table is the main dining room, which has an existing fireplace and walls with open cabinets displaying an extensive wine collection. This area also extends toward the street into what was once a carriage garage. At the other end of the space is a private dining room designed to handle small to medium-sized parties. The interior finishes are meant to evoke a feeling of warm modern casualness, with a nod to Europe. Complementing a zinc wine bar are oak tables and walnut floors with an oiled finish.
Location: San Francisco, CA
Type: New Restaurant, 2,500 sq ft
Completed: March 2006
Architectural Team
Design Principal: Cass Smith
Design Architect: Tim Quayle
Consultants
Lighting: Michael Webb/Revolver Design
Structural Engineer: John Yadegar
Kitchen: Federighi Design
MEP: MHC Engineers
Color/Materials: James Goodman
General Contractor: Josh Klein Construction
Photography: Art Gray, Javier Haddad
