THE BEST RESTAURANT ARCHITECTS IN SILICON VALLEY

LINK: https://sanfranciscoarchitects.org/2017/12/20/best-restaurant-architects-silicon-valley/

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TECTA

ARCHITECTS:
Ahmad Mohazab

ADDRESS:
2747 19th Street, San Francisco, CA 94110

CONTACT:
415-362-5857 |
sf@tecta.com

ABOUT TECTA

The San Francisco-based firm TECTA is on this list for their vast range of restaurant projects covering not only San Francisco but also Silicon Valley and the surrounding areas. They could not be left off of this list, because they have become known for their work specializing in restaurant and retail spaces. Some of their biggest clients include Starbucks, Pinkberry, and McDonald’s, as well as a long list of additional chains and eateries. TECTA prides themselves on their diverse team of the best and brightest designers and technicians, who provide big firm services and resources combined with the quick turnaround of a small firm. Principal Ahmad Mohazab started TECTA in 1985 and brings decades of architecture, interior design, and planning experience to the table. He is licensed in more than 30 states and holds a number of design and civic awards.

FEATURED PROJECTS

TECTA is behind The Catamount in Los Gatos, a new restaurant that pays homage to the historic context of the area, referring to the indigenous mountain cats that once roamed the area. The Catamount is comfortable but upscale and embodies a social club vibe. With the combination of white space, wood, and leather seating areas, the restaurant creates a welcoming space that is made warm by the exposed light bulb fixtures. High windows and some brightly colored accents add light and energy. The Rootstock Wine Bar in Cupertino, CA is a project with a design that highlights the indoor outdoor atmosphere. The earth tones are inviting and casual. The eclectic lighting fixtures paired with the industrial stools and seating creates an intimate setting perfect for wine tasting and tapas with friends.

Grand Opening SF Kebab (formerly Hayes & Kebab)

LINK: http://hoodline.com/events/grand-opening-sf-kebab-formerly-hayes-kebab

 

Get ready for a party as UC San Francisco welcomes its newest restaurant to Mission Bay!

Where: SF Kebab, Mission Hall, First Floor Cafe Space

When: Tuesday, June 27 from 2:00 pm to 3:30 pm

Music provided by: SF Conservatory of Music

It isn’t every day that a new restaurant opens at Mission Bay. So Retail Services and Arts & Events partnered to usher in our newest restaurant, SF Kebab, with a celebration that includes a ceremonial ribbon cutting with Associate Vice Chancellor Clare Shinnerl and restaurant owners Bawer and Elke Tekin. A trio from the SF Conservatory of Music will provide entertainment, which is part of the “Love Your Vendor” concert series. Select items from the restaurant’s Mediterranean menu will be available to sample (while supplies last).

Yummy for your tummy, Mediterranean style

SF Kebab specializes in authentic Mediterranean cuisine such as gyros, wraps, kebabs, hummus, tabbouleh and couscous. Marketing Manager Elke Tekin said they are excited to become part of the UCSF community.

“We specialize in local, sustainable, healthy food which fits with the university’s philosophy. It is a beautiful match for both of us.”

The restaurant offers a variety of fast, casual, Mediterranean foods all of which are made fresh, in-house, and never frozen. SF Kebab also features homemade bread and gyro made with a special recipe. Spices and dried products are sourced from the Middle East to assure the authenticity of the flavors.

Unique interior design invites you to sit back and relax

With an interior designed by Tecta Associates, a well-known San Francisco-based architectural firm, everything within SF Kebab underscores comfort: from the wooden tables in the restaurant handcrafted from 100-year old reclaimed wood from the ceiling in the first Safeway, to the Moroccan pendants and banquette seating. It’s just as welcoming an atmosphere whether you’re dining solo or with a gang of your UCSF besties.

SF Kebab Staff can’t wait to meet you

Many of the same staff that worked at Hayes & Kebab in Hayes Valley are back with will the Tekins at SF Kebab. The restaurant is currently open for lunch and dinner seven days a week. In the near future, breakfast and catering will be added. Menu items will include country-style breakfasts and weekend brunch including freshly made pastries. SF Kebab also features a private dining room for small meetings and parties.

The Catamount opens Tuesday in Los Gatos

By  | lzavoral@bayareanewsgroup.com | Bay Area News Group

PUBLISHED:  | UPDATED: 
Ray Tang, chef-owner of the Presidio Social Club in San Francisco, will open a new restaurant, the Catamount, this April in Los Gatos.
(Photo courtesy of Presidio Social Club)

For Ray Tang, chef-owner of the Presidio Social Club, it’s an opportunity to expand his brand and catch some rays outside of San Francisco’s fog belt.

For South Bay residents, it’s the eagerly awaited next chapter for the historic 1923 building that housed California Cafe for 31 years and for decades before that, the town’s University Avenue Elementary School.

“It” is The Catamount, which opens Tuesday, May 9, in Los Gatos after a stunning transformation. You might call the look “plantation chic,” with lots of shutters, live palm trees, rattan, brass, raised ceilings — and light. Even the pastry and plating crews have outdoor views now from the kitchen, Tang says.

The heavy architectural lifting was handled by Tecta Associates. Here and there, Tang added a historic touch (old Los Gatos High School yearbooks in the room called The Library, for example) or a something entirely unexpected (a “fine-dining ping-pong table … on the dare of a friend” in another dining room).

The Catamount’s redesign is “plantation chic,” with rooms designed for dining, socializing, groups. In the background is the library, with vintage Los Gatos High School yearbooks on the shelves. (Photo courtesy of The Catamount)

While the Presidio Social Club’s menu highlights “throwback comfort” food, Tang says the availability of great produce in Los Gatos will allow for more seasonality, more of a focus on “modern comfort” food.

Chef Tylor Urias, who recently helped relaunch the British Bankers Club in Menlo Park, has worked with Tang on an opening menu that features seasonal appetizers (fresh daily crudo, grilled octopus); pastas (bucatini with braised duck leg); entrees (slow-roasted pork belly, whole petrale sole with ginger and fennel gremolata); and, coming soon, Catamount roasts, including veal chops and heritage pork.

Rene Cruz, the executive pastry chef at Presidio Social Club, will oversee desserts here too. Look for a mix of classic (chocolate gateau), nostalgic (upside-down cake) and whimsical (soft-serve Madagascar vanilla with fun toppings).

In the in-house La Rinconada Bar, signature cocktails from bar manager Jason Seele (Jack Rose Libation House) include the Bored of Education (another play on the building’s original role) with Tito’s vodka, cantaloupe, lemongrass, basil, citrus and pink peppercorn, and the Cheshire Cat, a nod to Los Gatos, with Plymouth gin, Dolin Blanc vermouth and expressed lemon oil.

Maureen Donegan manages the wine program, a mix of global and Santa Cruz Mountains varietals.

For now, The Catamount is open for dinner daily starting at 5:30 p.m. Lunch, brunch and “social hour” service will be added soon. Details: 50 University Ave., Los Gatos; 408-442-5533; reservations at www.thecatamount.com.

by LINDA ZAVORAL, Bay Area News Group Press

Bisou Team Opening a Castro Spanish Restaurant

by 

Spanish cuisine is definitely the new hotness in SF right now, with Coqueta, Traci des Jardins’ soon-to-debut The Commissary, and the forthcoming 888 Brannan restaurant from the Absinthe Group all riding Iberian-style. The Castro is the next neighborhood to get in on the sabor, as the duo behind four-year-old BisouNick Ronan and Damien Chabaud-Arnault, are opening a Spanish restaurant right around the corner, with the appropriate name of Beso. (Bisou means “kiss” in French; Beso means the same in Spanish).

Ronan, who took a working holiday two years ago to stage in 23 different kitchens across Europe, was inspired to move into Spanish food by his travels and by a stellar meal at the Spanish-run spot Cambio de Tercio in London. Chabaud-Arnault grew up in the south of France and spent a lot of time in Spain, so it was a natural fit. The menu will lean heavily on reimagined “new Spanish” tapas like potato croquettes with Worcestershire bearnaise, duck-fat roasted new potatoes served bravas-style, smoked mackarel with pine nut-gazpacho sorbet, and a cheese cigar pastry with quince jelly “matches.” Larger plates will include a Spanish riff on Bisou’s tableside beef tartare, as well as two rotating seasonal paellas. Ronan’s longtime friend Anthony Lemortelle, who works at NYC Spanish spot Boqueria, will be consulting on the menu as well.

The 54-seat space is being designed by Tecta Associates, and as shown in the rendering above, features a lot of exposed brick and marble. Unlike Bisou, it won’t have full liquor, but will have a strong wine list emphasizing Spanish vintages. All the produce for both restaurants comes from the duo’s farm in Napa, which they’re looking to turn into a food-centric retreat called the Northern California Bistronomy Center, where visitors can spend a day picking produce and cooking in an indoor and outdoor kitchen. Both that project and Beso are currently set to open in mid-June.

 

LINK: https://sf.eater.com/2014/5/14/6224223/bisou-team-opening-a-castro-spanish-restaurant

by Allie Pape, San Francisco Eater Press

Lers Ros, Expanding with Thai Flavor in the Mission

by Allie Pape, San Francisco Eater

Thai-food favorite and Eater 38 perennial Lers Ros has arrived in the Mission, with a third location at 16th and Guerrero opening today. Housed in the former Malai Thai, Lers Ros Mission is designed to be a happy medium between the casual Tenderloin original and the upscale Hayes Valley sequel, with lots of sleek black wood, orange accents, and chic wire-framed chairs from designers Tecta Associates. A glowing, gorgeous wine display in back definitely makes clear this is not just a neighborhood takeout joint.

Of course, the main attraction at Lers Ros is the food, and fans will find all the favorites (pork belly, duck larb, papaya salad) in full force. Owner-chef Tom Silargorn has also concocted some new dishes for the new location, like chuu-chee lobster with a red coconut chili sauce, green curry salmon, and a venison stir-fry with a hint of coconut milk. Despite the high pedigree and Mission address, nearly everything on the menu remains under $15, and a $9.75 lunch special allows diners to select two dishes from a list of 16 options, with rice and salad.

On the wine side, the list is a bit more approachable than that of the Hayes Valley edition, and was designed to be “young, fun, and unusual.” The wines are mostly under $40/bottle and primarily from Europe, with a few California options thrown in. This is also the first time a Lers Ros location has offered sparkling wine: they have French and Portuguese options. Hours are still subject to change, but to start, they’ll be Sunday-Thursday, 10:30 am-10 pm, and Friday-Saturday, 10:30 am-11 pm. As with the other locations, delivery is free with a minimum order of $15.

LINK: https://sf.eater.com/2014/2/7/6283045/lers-ros-expanding-with-thai-flavor-in-the-mission

by Allie Pape, San Francisco Eater Press

Yigit Pura’s Tout Sweet Patisserie, previewed

By , SF GATE

LINK: http://insidescoopsf.sfgate.com/blog/2012/07/13/yigit-puras-tout-sweet-patisserie-previewed/

Top Chef Desserts winner Yigit Pura is quickly approaching the due date of his Union Square patisserie, Tout Sweet.

In the gallery above, peek some of the renderings of the 1,500 square foot space on the third floor of Macy’s. 

Pura — along with his partners at Taste Catering, MeMe Pederson and Janet Griggs — is currently planning to open his sweet shop in late August. It’ll be open throughout the day, offering pastries, parfaits and breakfast sandwiches in the morning, and lunch fare later in the day (there’s talk of a Grilled B3 sandwich: Bread, Butter and Burrata).

But the main attraction will be the sweets, which will be packaged alongside other retail offerings. There will also be French macarons, petit gâteaux, verrines and cakes, among many others.

As if all that wasn’t enough, Pura is also writing a cookbook, “Sweet Alchemy,” due in September 2013.

by Paolo Lucchesi, SF GATE Press