Craft top to Bottom: Art, Building and Food (2 LUs)
September 10, 2:00 - 5:00 pm
$40 AIA Members | $50 General Admission
Tour start point: Nikolas Weinstein Studios, 1649 Valencia Street, SF
Tour end point: Bar Agricole, 355 11th Street, San Francisco 

PLEASE NOTE: You will need to have your own transportation to get from Nikolas Weinstein Studios to Bar Agricole.

GOOGLE MAP LINK

Bar Agricole © Bruce Damote

This field-trip style event examines the SOMA-based restaurant Bar Agricole, the result of a unique artist-designer-client relationship and winner of the coveted James Beard Award for Interiors. Tour begins at the Mission district studio of Nikolas Weinstein, where he will describe the technical challenges of designing the seemingly weightless glass sculpture that floats above restaurant diners. Next stop is the restaurant, where architect Joshua Aidlin will discuss how the design took inspiration from the sustainable agricultural roots of the restaurant’s menu. Mark Rogero will then discuss the vast potential of concrete and the many forms explored in the restaurant, from poured in place and precast to the complexities of sensual ductal concrete. Lastly, Thaddeus Vogler, owner of Bar Agricole will speak about the artisanal food and drink menu, his intentions behind the restaurant’s concept of farm to table, and how the inclusion of local artists and craftspeople has enhanced the sense of place.

Program led by Joshua Aidlin, AIA of Aidlin Darling Design, Nikolas Weinstein of Nikolas Weinstein Studios, Mark Rogero of Concreteworks, Thaddeus Vogler of Bar Agricole and moderated by Regina Connell of Handful of Salt.

Local: Mission Eatery
Promoting Community through Food

September 25, 5:00 - 7:00 pm
$40 AIA Members | $50 General Admission
Local: Mission Eatery, 3111 24th Street, San Francisco

© atelier KS

Local designers, artists, craftsmen, and builders sourced environmentally conscientious materials to create a space that highlights the unique characteristics of the evolving Mission neighborhood and showcases the restaurant’s processes. Over an informal dinner, the designers and owners of Local: Mission Eatery and Knead Patisserie will discuss design and food, as well as the impacts the two have had on the surrounding local community. Local: Mission Eatery functions as part restaurant, part educational facility, with the goal of providing a welcoming environment for the community to learn about food, its origins and the process by which raw ingredients become a meal.

Program led by Seth Pare-Mayer and Kelli Franz of atelier KS, Yaron Milgrom and Jake des Voignes of Local: Mission Eatery, Sterling Tougas of Sterling Design Build, and local artist Jon Fischer.

Twenty Five Lusk: Raw + Refined (2 LUs)

September 27, 5:30 - 7:00 pm
$40 AIA Members | $50 General Admission
Twenty Five Lusk, 25 Lusk Street, San Francisco
 

© Paul Dyer

Located in the SoMa district, this 265- seat restaurant and bar was originally a 1917 smokehouse and meat-processing facility. CCS Architecture crafted the two-level space, weaving graceful forms and sophisticated materials through the massive, historic, warehouse structure. The interior emphasizes a counterpoint between the new palette of polished stainless steel, glass, white plaster, leather, mirror, faux fur, and slate and the existing elements of brick, concrete and rough-sawn timber. Join us for a tour of one of the city’s hottest new restaurants while sipping a cocktail and sampling Chef Matthew Dolan’s latest culinary creations.

Program led by Cass Calder Smith, AIA of CCS Architecture.

Farina: Assembling a Culinary Heritage (2 LUs) 

September 30, 5:00 - 6:30 pm
$40 AIA Members | $50 General Admission
A benefit for the Center for Architecture + Design
Farina, 3560 18th Street, San Francisco
POSTPONED

© Cesar Rubio

Farina is a project about permanence. It rejects ideas of immediacy and efficiency in favor of a slower and more nuanced design process. The task at hand was to create an environment which resonates with the traditions of Ligurian cuisine, while reflecting the vibrancy and light of the Mission District. Tour the restaurant’s new grappa lounge and roof terrace, learn about the evolution of the design process and the challenges of offering authentic regional cuisine within an American context. A sampling of Ligurian antipasti and wine will be served.

Program led by designers Brett Terpeluk and Monica Viarengo of Studio Terpeluk, founder Luca Minna, and executive chef Paolo Laboa.

Need more information? Contact us here.