Food Space Designers

“We are observers,” Rudolph says. “We’re constantly gathering inspiration from everywhere into our memory banks. We really like mashing up ideas in ways that are relevant to the project at hand and might feel familiar yet somehow a bit odd or unexpected. . . . Our designs are not about preciousness or minimalism. Our goal is to create social spaces that bring people together to share food.”
To date, the two architects and their small support staff have designed around a half dozen restaurants and food-related venues, including a second for Hibler, Superba Food & Bread. They transformed a 115-year-old auto body shop into a 4,377-square-foot all-day eatery, serving up pretzel croissants in the morning and butcher’s steak with bone marrow bordelaise at night. Industrial wood trusses combine with Japanese cabinetry and wall-sized supergraphics. Huge garage doors roll up during business hours so the airy dining room stretches effortlessly onto the patio. Southern California design has a long tradition of ignoring the distinctions between indoors and out.
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