The HVAC system was designed to accommodate the building’s high vaulted ceilings, exposed trusses, and multiple skylights, ensuring year-round comfort while integrating with the architectural goal of maximizing natural light. Ventilation was coordinated to meet the specific requirements of the open kitchen layout, with air distribution carefully planned to maintain comfort in the dining and bar/lounge spaces without interfering with cooking exhaust systems.

Electrical design included new power distribution to serve commercial kitchen equipment, food preparation areas, lighting, and general building loads. Lighting systems were specified to complement the interior’s warm, wood-toned finishes and highlight architectural features, while also providing task lighting for the kitchen and bar. Skylight placement reduced the demand for artificial lighting during daylight hours, further improving energy efficiency.

Plumbing systems were designed to serve the kitchen, bar, and service areas, including domestic water and sanitary waste connections. Utility routing was coordinated to maintain the open visual connection between front- and back-of-house spaces. Fixtures and equipment connections were laid out to support the restaurant’s operational flow while accommodating architectural constraints of the adaptive reuse design.