The restaurant design, included a full-service 112-seat dining space, with a wood fired pizza oven and a bayside outdoor dining area. The space features 18-foot ceilings with exposed timber structure and 16-foot-high casement windows, which allow for an abundance of natural light and stunning views of the San Francisco Bay.

The design won the 2009 IIDA/Metropolis Smart Environments Award for it’s sustainable features, including San Francisco gardener Flora Grubb’s living wall on the north side of the restaurant and sustainable materials such as reclaimed wood, used for the ceiling feature amongst others.

The sustainable design agenda is very much in line with the food being served as the restaurant sources primarily local and almost entirely organic. The interiors are light and elegant, with environmentally conscious materials such as reclaimed wood, recycled-content tiles.

The kitchen equipment is partially powered by a rooftop solar PV system and sodium lighting graces the outdoor dining areas, reducing energy consumption and preventing light pollution. The tap water is converted into acidic and alkaline cleaning fluid using an electrolyzer system. All biodegradable waste is recycled and composted.