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78 • FOODSERVICE EQUIPMENT & SUPPLIES • MAY 2015 sizes to give guests cozy gathering spots tucked away from the action or front-row seats to the kitchen. A kitchen counter al- lows guests to integrate completely with the kitchen experience. The space contains timeless materials including natural tones, rich tufted seating, dark wood fnishes, antique brass elements and a warm glow throughout. PROJECT DESIGN FEATURES Because Brasserie Zentral was part of a historic renovation of the Soo Line building, a 1915 structure, into a mixed use of housing and retail, the entrances must strike a balance between historic criteria and retail needs. Due to the construction above, the street-level space was left with low ceilings and the chal- lenge of providing restaurant infrastructure that would not dis- rupt housing. The low ceilings challenged designers to control the sound in the space. Also, the construction was phased for completion after residents had moved in, leaving strict param- eters on schedule and space use. The space has two entrances from the street and interior of the building. Designers created false ceiling beams with coffers to utilize space that had height by implanting properties that controlled sound. Minimal lighting avoided clutter along the ceiling plane. The greatest ceiling height along the exterior helped bring in natural daylight and energy from the city streets. The open kitchen gives a transparency for all guests to see, hear and smell the ingredients and food preparation. It also provides staff an effcient means to serve guests. From the central pickup station within the kitchen, servers have a nearly equidistant walk to all areas of the restaurant, allowing for effcient food delivery. The chef and design team choreographed the entire fow within the space. In order not to obstruct customers' views of the main expo area, warewashing sits behind a curtain on the main level. Aisles are tight and refrigeration is close to work stations. Dipper wells positioned through- out the kitchen give staff easy access to utensils. Hand sinks are within easy reach. The downstairs kitchen is more spacious with mobile stations that allow for more fexibility depending on the day's menu. A unique, self-contained butchery nook downstairs sits separately from the rest of the prep space so it is easy to wash and staff avoids cross-contamination. All ventilation contains energy management features. SINCE THE RENOVATION Q&A; with Russell Klein FE&S;: How did the expenditures strengthen the project's success? RK: We started with an overall budget. The biggest investment was the kitchen, which efciently serves a variety of food venues throughout the building. The other key factor was creating a statement bar. Once those two key areas were estimated, the rest of the budget was split between front-of-house elements to achieve important impact. The fnal result was a project that came in within budget and was designed with a refned sophistication throughout. FE&S;: Congratulations on being named restaurant of the year by the StarTribune. Have you been pleased with your success? RK: Oh, yes. The restaurant is performing well. We are very pleased with the design and equipment choices. WORTH MENTIONING: THE JUDGES' COMMENTS ● ● This clean, open kitchen with a beautiful cooking suite, based on a modifed French line, provides both great theater and the needed efciency in food preparation and service. ● ● The chef-owners and designers met the goals set for them. They created a highly diferentiated restaurant in the market, which would provide consumers a respite from the cold, hard industrial designs of many other downtown environments. The space accommodates larger business groups and intimate duos. ● ● The dishroom is well positioned. A pre-scrape area upstairs is efcient. ● ● Good attention to detail throughout from fow to interior decor. Its lush, classic European environment was given much attention, creating a seamless interaction between the guests and the kitchen. ● ● Efective design to bring in natural daylight and energy from city streets. ● ● Good design for both entrances. Above: A chef prepares a dish on the French top. Photo courtesy of Premier Restaurant Equipment & Design Left: A casual grab- and-go environ- ment allows this café to feature crêpes, galettes, grilled paninis, München Dogs and other European street food. Photo courtesy of Shea, Inc. , photogra- phy by Travis Ander- son Photography 2015 Facility Design Project of the Year: Honorable Mention