4.10.24

CORE is partnering with DC restaurateurs Josh Saltzman, Trent Allen, Robin Webb, and Chris Powers on their new flagship project at The Parks at Walter Reed. The team behind Midlands Beer Garden and Ivy & Coney are reuniting to create another beloved neighborhood establishment along the Georgia Avenue corridor. Designed to revitalize the historic mechanic shop and adjacent plaza, the casual restaurant concept will feature a 6,000 SF patio and offer a welcoming space for everyone.

Launching in two phases, the project is set to begin this Summer with an airstream trailer bar, rotating food trucks, and community events on the patio. Phase two will see the grand opening of the entire space including the full service bar and restaurant located inside the former mechanic shop, targeting Spring 2025.

Read the full article at popville.com.

4.3.24

The James Beard Foundation is giving its humanitarian of the year award to The LEE Initiative, a nonprofit from chef Edward Lee and Lindsey Ofcacek that is about to open M. Frances, a nonprofit restaurant geared toward advancing women in culinary fields, near Union Market. Congratulations to our amazing client! And a huge shout out to the many other talented local award finalists. Allison Cooke attended the ceremony this morning, excited to see that this year’s JBF finalist announcement shines a spotlight on the breadth and depth of the District’s food scene.

Read the full article at bizjournals.com.

4.1.24

The Atlantis is a 450-capacity music venue in Washington, DC that offers an intimate concert space and is located right next to the District’s renowned 9:30 Club. The design of The Atlantis pays homage to the 9:30 Club’s original location at the Atlantic Building in downtown DC. That club became a rite of passage for touring musical acts from around the country and a “mecca” for the local music scene.

The building design is as much a new construction project as it is a historic recreation effort. The design translates the client’s major goal to keep the essence of the original club, while also creating a new venue that would compete in the contemporary market for performance spaces of this size. The team’s close collaboration with the client and access to their archives with video footage and photography of the legendary venue significantly aided in the club’s innovative reproduction to deliver the new Atlantis.

Read the full blog post at aeccafe.com.

3.21.24

Food Editor Jessica Sidman, Washingtonian Magazine, spoke with Allison Cooke and other design architects about restaurant design trends around DC. Cooke mentioned that her clients are now seeking soft glow lighting. For example, M. Frances—the new revolutionary culinary fine-dining concept opening soon at Union Market—features a bar lounge with 1930s Parisian influences that delivers an intimate atmosphere, inviting guests to engage with the bartender in curating their own bespoke cocktails.

Read the full article at washingtonian.com.

3.12.24

Allison Cooke, CORE Principal and Director of Hospitality Design, is participating as a speaker at FAB in Charleston, SC, June 2-4. Joining a high-caliber roster of over 60 industry experts, Allison is sharing her expertise on how to design a hospitality space to shape the experience you envision for both your guests and employees. She is also participating in a panel to discuss the best approach on building your architecture, design, and equipment team. Her co-panelists include Molly Irani of Chai Pani Restaurant Group, Lyndsay Green of Detroit Free Press, and Lauren Bailey of Upward Projects. FAB is an educational and inspirational hospitality workshop created for women, by women.

Explore the agenda and more at thisisfab.com.

A natural mentor with an interest in empowering women restaurateurs and operators, Allison frequently participates in speaking engagements focusing on the varied complexities of food and beverage design. Her goal is to demystify the design and construction process, while educating on what makes a space the right fit.

3.6.24

The parent company behind the Greene Turtle plans a new sportsbook restaurant in Georgetown, the latest outpost in a small but growing portfolio for the new concept.

The Columbia, Maryland-based restaurant chain has inked a deal for the former Rí Rá Irish Pub space at 3125 M St. NW, per Geo Concepcion, president and CEO of the Greene Turtle. The company is still workshopping what the new spot will be called.

“We would like to make that a sportsbook with an F&B component,” Concepcion said, referring to food and beverage. “It won’t be Greene Turtle, but we’re looking to put a sportsbook there, and have a sports-themed concept there, and that will be launched later in the year.”

The company has retained CORE architecture + design to help plan the new space, and Concepcion said he hopes to share more information on the project in the next few weeks.

Read the full article at bizjournals.com.

2.7.24

Toast features our design studio among their top 25 restaurant architects nationwide in 2024!

Creating a beautiful, welcoming restaurant ambiance is just as important as curating the perfect menu. Architectural design firms not only shape physical dining rooms, but also contribute to the overall aesthetic and functionality of the restaurant projects.

When choosing a design firm keep your specific restaurant business and brand in mind, and ask yourself the following questions:

      • What’s important to your restaurant space?

      • What makes your restaurant stand out?

      • How do you want your guests to feel when they’re in your dining areas?

Toast is an end-to-end cloud platform purpose-built for the restaurant community, providing restaurants with tools to simplify and grow their businesses across point of sale, operations, digital ordering, delivery, and more.

Explore Toast’s top 25 restaurant architects, including their outstanding work, at toasttab.com.

2.1.24

The community does not want the Rosedale Public Library to be relocated. The comments were heard as part of the DC Public Library's (DCPL) first community meeting to kick off the future renovation or rebuild of the Rosedale Public Library (1701 Gales St. NE).

That library, built in 2010 after grassroots community efforts to establish a neighborhood library, is only 5,000 SF. A DCPL Masters and Facilities Plan released in 2020 calls for a full-service library to serve the Rosedale community. A typical full-service library has about 20,000 SF, said DCPL Executive Director Richard Reyes-Gavilan. The project is planned to start in 2028.

However, this is the one library property over which DCPL does not have complete control. That’s because the Rosedale Library is currently co-located with the 21,000 SF Rosedale Recreation Center. Both are on District-controlled property operated by the District Department of Parks and Recreation and maintained by the Department of General Services.

DCPL has retained CORE architecture + design, the architects of the current recreation center, to create potential schematics for adapting to the site.

Read the full article at hillrag.com.

1.17.24

Mexican gastrolounge Buena Vida received the Best New Chain Prototype Award in the 2024 restaurant development + design Awards.

The reinvented Buena Vida transports guests into a natural, jungle-like experience in Tulum, Mexico and celebrates the restaurant’s new experiential dining menu, where guests can enjoy unlimited plates for a flat price. It also had to serve as a prototype for new units going forward.

The judges were impressed because "a multilevel restaurant is always hard to do" but this project carried "the design throughout the whole space."

Buena Vida is featured on the cover of the magazine’s Annual Awards Issue, Jan/Feb 2024!

Congratulations to the talented team, who collaborated with us on this exciting project, including Abramson Construction Corporation, Tropical Expressions, Washington Workplace, and Leta.

Read the whole article at rddmag.com.

1.3.24

NAIOP's Development Magazine features award-winning music venue The Atlantis among its New & Noteworthy Projects, Winter 2023/2024.

Music venue owner and operator I.M.P. partnered with CORE architecture + design to build The Atlantis, a 7,900-square-foot, 450-person-capacity replica of Washington, DC’s original 9:30 Club. The iconic downtown venue became a rite of passage for touring musical acts during the 1980s and 1990s.

The Atlantis features a ghosted scrim of perforated metal panels along with the architectural ornamentation of the original F Street façade. The project is adjacent to the club’s current location in the U Street Corridor and incorporates a roof terrace and three bars.

Find out more at naiop.org.

12.1.23

Substation White Flint joins the ranks of Interior Design's Best of Year Awards 2023 Project Finalists in the Building Façade category. Reimagining the utility building as a source of public art and visual engagement, the façade is a series of vertical lanterns that complement bays of back-lit perforated panels disguised with a unique and seemingly ethereal pattern. Two layers of light and perforations suggest the façade pattern to be in motion.

Interior Design's Best of Year is the design industry's premiere design awards program, honoring the most significant work of the year as well as recognizing designers, architects, and manufacturers from around the globe.

Now celebrating its 18th year, Interior Design's Best of Year has become the ultimate measure of excellence, showcasing what's happening today in every category of design while simultaneously setting the bar even higher for the future.

Explore the full list of the Best of Year Awards 2023 Project Finalists at boyawards.com.

11.1.23

You can’t repeat the past, but sometimes, you can recreate it—or, in the case of the 9:30 Club in Washington, D.C., rebuild it. The storied music venue opened in a small, cramped and divey location in the nation’s capital in 1980 before upgrading to a larger, swankier space in 1996. Recently, the 9:30 Club returned to its more intimate roots with The Atlantis, an adjoining venue designed for newer artists and cozier shows.

Developed by I.M.P., the D.C.-based promoter that owns and operates the 9:30 Club and partnered with design firm CORE and contractor MCN Build on the project, The Atlantis is steeped in the gritty ethos of the old, original 9:30, which provided the guiding aesthetic for the project’s creative team. “We’re confident The Atlantis will embody the riotous energy that thrived at the original 9:30 Club,” says David Cheney, principal at CORE, “fostering a sense of nostalgia for fans and bands alike while reinvigorating the modern music scene in D.C.”

“The Atlantis features light fixtures, archways, paint colors and trim moldings that were studied exhaustively from images and video footage of the original space,” says Christopher Peli, a CORE project manager who served as project lead for The Atlantis. “The interior floor pattern was painstakingly replicated by piecing together images of the old club and video footage—any little snippet of the floor was a crucial clue. The video and photo footage were also important for recreating some of the ‘Easter eggs’ that tell a story throughout the club.”

Read the full article at constructionexec.com.

10.26.23

Dale Stewart is planning to retire from CORE architecture + design, more than three decades after founding what’s become one of D.C.’s most active restaurant and hospitality design firms.

The firm’s imprint can be found on a wide range of projects across Greater Washington, including Barmini by José Andres, Comet Ping Pong, the Silver Diner restaurant chain, and The Atlantis, the replica of the 9:30 Club that opened earlier this year.

Stewart and the firm set the wheels in motion for his planned retirement about seven years ago with the promotions of Allison Cooke and David Cheney to partners. He’s slowly been transitioning more and more responsibility to the pair since then ahead of his official retirement at the end of the year.

Read the full article at bizjournals.com.

10.10.23

For immediate release

Dale Stewart, Founder of CORE architecture + design, Announces Retirement

Partners Allison Cooke and David Cheney will continue to amplify CORE’s commitment to design excellence and expand the firm’s diverse portfolio in the Washington Metropolitan area and nationwide.

WASHINGTON, DC — Dale Stewart, AIA, Founder and Principal of the award-winning design studio CORE architecture + design (CORE), has announced his retirement. After 32 years of groundbreaking design contributions with CORE, Stewart will step away from the firm at the end of 2023. However, CORE's commitment to exceptional design will continue under Allison Cooke, IIDA, Principal and Director of Hospitality Design, and David Cheney, AIA, Principal and Director of Operations, who have been Partners guiding the firm's success over the past seven years.

“From the inception of CORE, we envisioned a firm that would thrive beyond its founders, focusing on long-term sustainability and the cultivation of new leadership,” reminiscences Stewart. “By branding the company as CORE rather than using the co-founders' names, we set the stage for the seamless transition of leadership that is now taking place.”

Throughout his career, which spans over four decades, Stewart has left an indelible mark on the architectural landscape. Under his leadership, CORE has brought to life start-up brands, such as sweetgreen and CAVA, and those that served as catalysts to transform neighborhoods, including the Atlas Performing Arts Center. Years later, Stewart’s unwavering commitment to innovative design is now shared with Allison and David, whose extensive careers at CORE span 16 and 18 years respectively. Their most recent accomplishments include The Atlantis, the brand evolution of Silver Diner, and the development of a luxury residential and retail project at 2900 M in Georgetown.

“Looking ahead, we are excited to keep expanding our portfolio across our multiple disciplines, ranging from creative interiors and hospitality spaces to complex multifamily and mixed-use developments, to locations including Massachusetts, Tennessee, and Nevada,” explains Cheney. Adds Cooke, “We will continue to co-create remarkable design solutions with our clients, who recognize the true value CORE’s expertise brings to their businesses on large and small-scale projects alike.”

About CORE architecture + design

CORE architecture + design is an award-winning architecture and design firm that brings a spirit of exploration to each project and fully integrates the client in their co-creative design process. From dream to reality, CORE turns storytelling into rich architectural spaces and vibrant built environments that enhance lives and neighborhoods. The firm's portfolio includes chef-driven restaurants, hotel public spaces, mixed-use developments, and large-scale office and residential buildings. Visit coredc.com and follow @coredc on Instagram and LinkedIn. Watch this video to gain insight into CORE's client-centric approach and dedication to delivering exceptional design solutions.

For more information, contact: Christina Schlecht, 202.464.7456, cms@coredc.com

##

9.16.23

Hyattsville-based Sangfroid Distilling will convert a prominent, historic bank property in Takoma Park’s commercial district into a distillery and cocktail bar.

Sangfroid was attracted to the Takoma Park location due to a zoning overlay that permits artisan manufacturing.

Sangfroid’s 16-foot copper still and stainless steel tanks will be showcased in the historic landmark bank property’s tall windows and 27-foot-high atrium, forming a beacon at Takoma Park’s commercial district entrance. The 16,822 square-foot property operated as a Bank of America until 2021.

The county’s Historic Preservation Commission has approved Sangfroid’s conversion of the existing bank into a production facility and cocktail bar, which D.C.-based CORE architecture + design will design.

Read the full article at sourceofthespring.com.

8.30.23

For immediate release

Architectural Homage to DC’s Musical Past Revives 9:30 Club

CORE architecture + design, I.M.P. partner on the delivery of The Atlantis, a new music venue that reintroduces the energy of the original 9:30 Club by honoring the legendary venue

WASHINGTON, DC — Local award-winning design studio CORE architecture + design partnered with I.M.P. to create a new music venue in Washington, DC, branded as The Atlantis. Located on 9th Street NW next to the 9:30 Club, the 450-capacity club offers an intimate concert space that pays homage to 9:30 Club’s original location on F Street NW at the Atlantic Building in downtown DC. That club became a rite of passage for touring musical acts from around the country and a “mecca” for the local music scene.

Setting the tone for the unveiling of the renowned 9:30 Club’s history within, the dramatically lit façade of The Atlantis features a ghosted scrim of perforated metal panels along with the architectural ornamentation of the F Street façade attached in a playful assembly. Drawing guests into the venue, the design of the hallway leading to the performance area features light fixtures, archways, paint colors, and trim moldings that take visitors back to the legendary venue. The club’s infamous cast iron columns are faithfully recreated with ‘ghost columns’ of light beams shining down to four bronze discs on a resurrected original flooring pattern in the exact locations of the original venue. This includes a monumental column at the front of the stage with an exact replica of the Crow’s Nest—a chair that was welded to the column for the purpose of filming performances.

Project Lead Christopher Peli from CORE explains that “the building design is as much a new construction project as it is a historic recreation effort,” adding that “access to I.M.P.’s archives with video footage and photography of the old club significantly aided in the innovative reproduction of the venue to deliver the new Atlantis.” The name, The Atlantis, is a nod to the space that briefly occupied the 9:30 Club's location on F Street prior to its opening.

The Atlantis differs from the historic venue by providing a second-floor balcony, which helps drive capacity and offers guests a raised vantage point with enhanced sightlines for shows. The floorplan of the new club also incorporates a roof terrace and three bars—one per story. A connecting doorway to the existing 9:30 Club serves to expand the venue’s capacity.

“The way we do things is to find people we like and trust, and stick with them, which is why CORE is our architect,” said Seth Hurwitz, Chairman of I.M.P. and owner of The Atlantis, the 9:30 Club, The Anthem and operator of Merriweather Post Pavilion and Lincoln Theatre. "We just love working with them. They are creative, they listen, and always a pleasure to be around."

The project involved a demolition and reconstruction of the existing building to accommodate a capacity of 450 people. For the critical task of ensuring high-quality acoustics suitable for live performance within the venue as well as acoustical isolation from the surrounding residential and commercial buildings that met noise-transmitting and code-mandatory requirements, CORE partnered with architectural acoustic consulting experts WSDG (Walters-Storyk Design Group), who previously collaborated with I.M.P. on The Anthem and Merriweather Post Pavilion. WSDG engineered a lively sonic atmosphere within the venue derived from a set of comprehensive structural and airborne acoustic isolation strategies. “Seth and the I.M.P. team always put together a passionate group, none more so than CORE,” said WSDG Partner, COO Joshua Morris. “We were honored to be part of it and bring the best of what we do to the creation of The Atlantis.”

The team at CORE worked closely with I.M.P. to translate the symbolic and nostalgic vision for the new club into reality. Previous design collaborations between the two firms, such as The Anthem and Lincoln Theatre Bar, contributed to the successful delivery of The Atlantis.

Says David Cheney, Principal, CORE, “We are confident that The Atlantis will embody the riotous energy that thrived at the original 9:30 Club, fostering a sense of nostalgia for fans and bands alike while simultaneously reinvigorating the modern music scene of Washington, DC.”

 

ABOUT CORE architecture + design

CORE architecture + design is an award-winning architecture and design firm that brings a spirit of exploration to each project and fully integrates the client in their co-creative design process. From dream to reality, CORE turns storytelling into rich architectural spaces and vibrant built environments that enhance lives and neighborhoods. The firm's portfolio includes chef-driven restaurants, hotel public spaces, mixed-use developments, and large-scale office and residential developments. Visit coredc.com and follow @COREdc on Instagram and LinkedIn.

ABOUT THE ATLANTIS

The Atlantis opened May 30, 2023. Situated on 9th Street, N.W., next to the 9:30 Club, the $10 million, 450-capacity venue will be a near replica of the original 9:30 Club. The Atlantis will be the place “Where Music Begins,” giving artists a new, intimate home to connect with fans. The architectural firm is CORE architecture + design, and the general contractor is MCN Build.

ABOUT THE 9:30 CLUB

Located at 9th and V Streets, NW, in Washington, D.C.’s historic U Street neighborhood, the 9:30 Club has been the inimitable place bands aspire to play and music fans love to attend since 1980. It’s the most attended club of its size in the world, serving D.C.’s vibrant local audiences while also drawing in patrons from across the globe. Gracing the stage have been legends like Bob Dylan, Dolly Parton, Al Green, Willie Nelson, Loretta Lynn, Chuck Berry, and James Brown; rising stars like Turnstile, MUNA, Billy Strings, and Thundercat; and arena acts like Adele, Foo Fighters, CHVRCHES, The Weeknd, Lizzo, The Smashing Pumpkins, Billie Eilish, Green Day, Kendrick Lamar, and Radiohead. The 9:30 Club has won multiple Top Club awards from Billboard, Rolling Stone and Pollstar.

  

For more information contact:

Christina Schlecht

202.464.7456

cms@coredc.com

8.8.23

The Atlantis, a new 450-capacity music venue located next to the 9:30 Club in Washington, DC, is a winner in this year’s ENR MidAtlantic Best Project Awards. The music club was honored with an Award of Merit in the Retail, Office, and Mixed-Use category.

Two panels of industry judges reviewed 70 regional projects located in Delaware, Maryland, Pennsylvania, Virginia, West Virginia, and the District of Columbia. Projects were evaluated based on project team ability to overcome challenges, contribution to construction industry innovation and best practice, community impact, safety and construction and design quality.

The Atlantis offers an intimate concert space that pays homage to 9:30 Club’s original location on F Street NW at the Atlantic Building in downtown DC. That club became a rite of passage for touring musical acts from around the country and a “mecca” for the local music scene. As Seth Hurwitz, chairman of I.M.P, who owns and operates The Atlantis, explained: the new club “will be the place ‘Where Music Begins,’ giving artists a new, intimate home to connect with fans. This will be where we help introduce new artists to the world.”

Explore all ENR MidAtlantic 2023 Best Projects winners at enr.com.

7.28.23

Silver Diner will open its 21st restaurant at National Harbor on Tuesday at 11 a.m. following a ribbon cutting with Prince George’s County officials.

The 7,132-square-foot location at 108 Waterfront St. features an outdoor patio that seats 70, another area with 25 seats and sliding glass that converts the indoors to outdoors and a standalone bar — Bar Silver.

CORE architecture + design created and implemented the design, which also includes diner characteristics such as red booths, signature blue and white art-deco floor tiles, counter seating, chrome touches, and diner accents.

Read the full article at thedailyrecord.com.

7.26.23

The Atlantis, a brand new small music venue opened the summer of 2023 in Washington D.C to immense excitement. That excitement would have seemed unthinkable three years ago, when COVID shutdowns rocked live music venues across the nation. Hit the hardest were smaller, independent venues, who were already facing high costs and corporate competition.

While independent venues were able to come together to lobby congress for relief, the other challenges still remain, threatening the marketplace of live music venues that artists need to survive.

Watch the full video at youtube.com.

7.24.23

A modern twist on Americana, the new fast-casual dining prototype Summerbird celebrates the American love affair with crispy and grilled chicken and the nostalgia of summertime. Designed for regional and national expansion, the carefree eatery takes inspiration from the playful energy of Summer, blending bright colors, warm lighting, and vibrant greenery with natural woods. The wood ceiling of the main counter tilts upward like a concession stand that declares it is open for the season. A tall garage door creates an indoor-outdoor space flanked by custom lampposts inspired by park lights. The municipal pool-inspired mosaic tile mural above the beverage station encourages customers to “Please Dive In” to this summer experience.

Read the full article at retaildesignblog.net.

7.14.23

DC’s newest music venue, The Atlantis, opened May 30 with a concert by Foo Fighters—a major event for a space that holds only 450 people. But music fans were buzzing about more than just the huge band in a small room: The venue turned out to be full of fun design touches that hark back to DC in the 1980s and ’90s. The Atlantis is adjacent to the 9:30 Club at Ninth and V streets, Northwest, and the idea is to pay tribute to the original 9:30 Club location on F Street. (That 200-capacity place was called the Atlantis for a little more than a year before it became the 9:30 Club in 1980.)

Seth Hurwitz—whose company, I.M.P., also operates the 9:30 Club as well as the Anthem and Merriweather Post Pavilion—wanted the Atlantis to evoke the old club while offering patrons up-to-date comforts. The most noticeable design element is a new facade that echoes the front of the Atlantic Building, where the 9:30 Club was located. The almost 62-foot-high galvanized-metal structure was designed by the DC firm CORE architecture + design, which used old photos and interviews with club staffers to capture authentic details such as the “Food Food” sign next door to the entrance.

Read the full article at washingtonian.com.

7.13.23

Positioning the brand to expand to new locations, the renovated interiors of Buena Vida re-establish the prototype concept as an authentic Mexican experience tied to natural ingredients. The design plays on a warm and neutral color palette with deep rich accents and lush botanicals to evoke the experience of dining at the edge of the jungle. Mirroring nature, the interior lighting pierces organically through surfaces to create natural patterns. Nooks and private areas feature deeper, lush colors, creating small oases and refuges for semi-private group dining. Delivering a sense of curiosity, the design reinforces the client’s vision for the unlimited tasting menu, which encourages the exploration of new dishes through a shared experience.

Read the full article at retaildesignblog.net.

7.11.23

The newest iteration of Silver Diner is slated to open next month at National Harbor, expanding the homegrown restaurant group’s footprint to two dozen locations and climbing, more than three decades after the original opened in Rockville in 1989.

The 7,132-square-foot square-foot restaurant at 108 Waterfront St. is a grown-up version of those early diners, so no neon or tableside jukeboxes. As the brand has matured over the years, co-founders Bob Giaimo, Silver Diner's president and CEO, and Ype Von Hengst, the executive chef, sought to strike a careful balance between old and new, both cosmetically and on the menu.

Giaimo and Mark Russell, Silver Diner’s vice president of real estate, recently gave the WBJ a sneak peek ahead of the restaurant’s opening, tentatively slated for the first or second week of August. Silver Diner signed a lease more than a year ago with National Harbor’s developer, the Peterson Cos., for the space previously occupied by Elevation Burger, a Subway restaurant and a real estate office. Silver Diner retained CORE architecture + design and Uniwest Construction Inc. to design and build out the new space, which includes an indoor-outdoor area for about 65 people looking toward Waterfront Street. It cost more than $6 million to build out and stock the space, including some items still on back order, with supply chain disruptions and cost escalations responsible for about $1.2 million of that total cost, according to Russell.

Read the full article at bizjournals.com.

6.15.23

With America’s love of summer at its heart, Summerbird is Charlotte, North Carolina’s new crispy and grilled chicken eatery. A collaboration between CORE architecture + design and Silver Falcon Capital, the new fast-casual dining experience has been specifically designed to offer great service and exude a palpable nostalgia for the warmer, brighter months of the year. From its natural colours to its playful artistic elements, the design team wanted to create a space which touches on every facet of the summer experience, from sports fields and swimming pools to sunshine and blooming nature.

Read the full article at premierconstructionnews.com.

5.30.23

D.C. is getting a small new venue that’s set to host a lot of big-name artists this summer. The Atlantis debuted Tuesday with Foo Fighters in a space that replicates the original famed venue the 9:30 Club.

Foo Fighters frontman Dave Grohl and Mayor Muriel Bowser attended a grand opening ceremony Tuesday morning where Seth Hurwitz — chairman of I.M.P. which owns The Atlantis, the 9:30 Club and The Anthem — cut a guitar string at the venue's front door.

The Atlantis was designed to be a near-replica of the original 9:30 Club that opened in 1980, I.M.P. says, with a capacity of just 200. The location at 930 F Street NW hosted legends in the making including Nirvana, Cyndi Lauper, Red Hot Chili Peppers, Minor Threat and Fugazi for a decade and a half.

A $10 million investment and design by CORE architecture + design — the architectural firm whose work you may recognize from CAVA, Founding Farmers and minibar by José Andrés — should level up the look of the intimate venue.

Read the full article at nbcwashington.com.

5.2.23

Fast-casual eatery Summerbird is a winner in this year's Shop! Design Awards. The project drives home a Silver Award in the Restaurant Casual Dining category. CORE partnered with Silver Falcon Capital on the delivery of this new prototype concept, which translates the client’s vision to celebrate the innate nostalgia of summertime and the American love affair with crispy and grilled chicken. States the firm’s Director of Brand Development, Katie McKay, “We’ve begun scaling Summerbird with CORE as a long-term partner.”

The Shop! Design Awards celebrate achievements in areas such as new store design, renovations, fixtures, visual presentation projects and in-store communications.

Watch a short video featuring all 2023 winners at shopassociation.org. Go to 4:41 to see Summerbird.

5.1.23

VoyageBaltimore spoke with Allison to talk about her background, her journey as a designer, and most important lessons she has learned.

Q. We’d love for you to start by introducing yourself.
A. I completed a degree in Interior Design from Miami University in Oxford, Ohio, and then relocated immediately to the DC area to start my career at a large international firm, focusing on corporate office interior design. I joined CORE in 2007 to pursue restaurant work and became a Principal there in 2016. I now lead my firm and team in bringing our client’s visions to life using a co-creative design process.

Q. What would you say has been one of the most important lessons you’ve learned?
A. Clear communication and curiosity are two valuable traits that helped me elevate myself and my business. You earn trust and respect from your team and clients when you are straightforward and honest. This is what keeps individuals engaging with our firm long-term. I also constantly learn something new on all of our very unique projects. Being inquisitive and asking questions allows you to grow more quickly. It also sets the tone for my team members that we work in an atmosphere of collaboration and to a client that we are good listeners and care about their vision.

Read the full profile at voyagebaltimore.com.

4.26.23

FOR IMMEDIATE RELEASE

CORE, The Viewpoint Project with Dennis Quaid Collaborate on Short Film

Viewpoint selects award-winning design studio CORE to produce a short educational film for distribution on Public Television stations nationwide.

WASHINGTON, DC – CORE architecture + design was selected by Viewpoint to serve as a content expert to provide insights on contemporary architectural design and its impact on businesses, brands, and communities. Viewpoint is an educational platform that provides inspiring programming for Public Television and is hosted by Dennis Quaid.

The short film, which will be airing on public television stations nationwide through March 2024, features principals Allison Cooke and David Cheney, who talk about the design studio’s values and how the firm partners with their clients to deliver transformative architecture.

“Great design really starts with discovery,” explains Allison Cooke. “We get to know what our client’s goals and aspirations are for their project, and really start there to make that space function for its intended use.”

Adds David Cheney, “We worked with a client to differentiate their entertainment concept in a way that they didn’t expect, and it turned into something that they feel is much better than what they could have ever dreamed. It just kept on growing, the interaction of all the different components – entertainment and a hotel and food and beverage. It all had to be rethought, since it had never been done before.”

Watch the short film below. You can also view the video with an introduction by Dennis Quaid on Viewpoint’s website.

CONTACT:
Christina Schlecht
202.464.7456
cms@coredc.com

4.18.23

History repeats itself with the opening of The Atlantis, a new $10 million 450-capacity venue designed as a place for music discovery and an homage to the original 9:30 Club in Washington, D.C.

“I want to blow people’s minds. I want to blow the acts’ minds and I want to blow the audiences’ minds,” said Seth Hurwitz, chairman of independent concert promotion and production company I.M.P. “I want nothing short of that. And I want to surprise people.”

The Atlantis, now located at 2047 9th Street, N.W. next to the current 9:30 Club, will be a near replica of the original 9:30 Club. The venue is designed by CORE architecture + design, built by MCN Build and architectural acoustic consulting and engineering services are provided by Walters-Storyk Design Group.

Read the full article at venuesnow.com.

4.4.23

In September 2021, as 9:30 Club was celebrating its grand reopening after 17 months of pandemic closure, Dave Grohl of Foo Fighters casually announced that the venue’s owners would be “opening an exact replica of the old 9:30 Club” next door. Almost 18 months later, The new live music venue, dubbed the Atlantis — after the club that operated at 930 F St. NW in the late 1970s, before 9:30 Club took over the space — opens May 30 and is designed to evoke the cramped, dingy and utterly iconic music venue that operated there from 1980 to 1995, hosting the D.C. debuts of countless big-name artists, including R.E.M., Nirvana and the Red Hot Chili Peppers.

But The Atlantis, which is attached to the venue’s current location at Ninth and V streets NW, is better described as an homage to 9:30 Club, rather than an exact replica. For one thing, it has a capacity of 450 — more than twice as many people as the old club’s 199, though that number often seemed more like a suggestion than a hard-and-fast cap. The Atlantis will also have a second-floor balcony facing the stage, a feature that brings to mind the current 9:30. But on a tour of the still-under-construction venue last week, Seth Hurwitz, the owner of 9:30 Club and the Anthem, pointed out similarities: The stage sits in a corner on an angle, not facing the front of the room. The audience will walk down a hallway to get in, though not as long as the entryway on F Street, before passing by the front desk from the old club. And there’s a pole in front of the stage.

Read the full article at washingtonpost.com.

4.4.23

I.M.P. is nearly ready to raise the curtain on its replica of the 9:30 Club, the storied venue where so many big-name bands once performed, and it has turned to one of the music industry's most famous acts to kick things off. The Foo Fighters will perform live May 30 as the inaugural act at The Atlantis, a $10 million, 450-capacity venue designed to be a replica of the original 9:30 Club at 930 F St. NW. The concert venue operator retained a team that included CORE architecture + design and MCN Build to design and build out the space.

Read the full article at bizjournals.com.

4.4.23

I.M.P., Washington D.C.’s preeminent independent concert promoter, today announced the May 30 opening of The Atlantis, a new $10 million 450-cap venue. The new club, which pays homage to the original 9:30 Club, is opening in style: with the Foo Fighters on May 30 who are the first of 44 underplay performances representing the 9:30’s 44 years on the planet. Though The Atlantis pays homage to the original 9:30 club, which opened in 1980 on F Street before moving in 1996 to its current space on V Street, it’s certainly not just nostalgia that inspired the club. “We’ve been doing our smallest shows in other peoples’ venues for too many years now,” stated Seth Hurwitz, chairman of I.M.P. whose portfolio of larger venues includes the 9:30 Club (1,200 cap.), Lincoln Theater (1,225), The Anthem (6K cap) and Merriweather Post Pavilion (19.3K). “We needed a place that’s ours.” The new venue, located just around the corner from the 9:30, was formerly the Satellite Diner, co-owned by a member of Thievery Corp. and was designed by CORE architecture + design and the general contractor is MCN Build.

Read the full article at news.pollstar.com.

4.4.23

The Foo Fighters and frontman Dave Grohl will headline the opening night of The Atlantis, a new club that will be fashioned as a near replica of DC’s old 9:30 Club. I.M.P., the owners of the 9:30 Club, The Anthem, and who operate The Lincoln Theatre and Merriweather Post Pavilion, said the band will play the new venue's opening show on May 30th, 2023. The owners say the new $10 million, 450-capacity forum will be an homage to the original venue that originally opened its doors in 1980. "Walk in and prepare to turn the clock back to the original 9:30 Club, sans the gargantuan rats and notorious stench, but with a nod to the infamous pole," I.M.P. said in a press release. The name, The Atlantis, is a nod to the venue that briefly occupied the 9:30 Club's original space prior to its opening.

Read the full article at fox5dc.com.

Read additional media coverage about The Atlantis:

Foo Fighters Will Open the Atlantis, the 9:30 Club’s New Venue

Foo Fighters, Billy Idol, Tove Lo and More Coming to DC's The Atlantis this Summer for $44

Foo Fighters Will Play Opening For Replica of D.C.’s Storied 9:30 Club

Foo Fighters to Headline Opening Night of New Washington D.C. Club: the Atlantis

3.24.23

Fast-casual concept Summerbird aims to build a chain on summer nostalgia and an elevated dining experience. Nostalgia for summer directed the look and feel of the restaurant’s first location in Charlotte, North Carolina. Summer is a broad category. To help winnow this guest experience into something tangible, Silver Falcon Capital worked with CORE architecture + design.

Keeping the summer-inspired design element more abstract and less literal was very important to Silver Falcon Capital, says McKay. They didn’t want the restaurant to be kitschy, with elements like lifeguard stands. “We wanted it to be more subtle and have hints of the nostalgia piece,” she says.

The company is now actively looking for new locations in the Carolinas. Designing these new locations will, naturally, come with some new challenges, and making the design work in the new spaces will be an important part of CORE’s future work with the brand.

Read the full article at rddmag.com.

2.26.23

An important factor that plays into employee wellness in the hospitality industry is a good restaurant design that considers all aspects of the physical environment that staff must work within, day in and day out. “Design through ergonomics and wellness plays a huge role in employee satisfaction,” says Allison Cooke, Principal and Director of Hospitality Design at CORE architecture + design. “A good restaurant design starts with a well-thought-out layout – one where the bartender, for example, doesn’t have to take three steps to get ice, when it could really require one step.

There are multiple other factors to consider as well, whether opening a restaurant from scratch or already operating one. This includes acoustics. Kitchens and restaurants are naturally loud, and when not designed with acoustics in mind, the noise can also wear on staff. Explains Allison Cooke, “Creating well designed acoustical solutions often starts by assessing the ceiling. With an exposed ceiling, there's a spray-on acoustical solution, and then there are acoustical large format panels that can be pinned to the underside of a structure, or you could do a dropped acoustical system.”

Find out more about the design strategies that help create a better work environment. Read the full article at backofhouse.io.

2.15.23

Beloved restaurant chain Silver Diner has chosen the trending Navy Yard neighbourhood in Washington, DC as the place to launch their all new Dual-Concept Restaurant and Lounge.

This Silver Diner location across from Nationals Park is the first in the capital and introduces the Silver Social concept, a sophisticated bar and lounge, on the site’s upper floor. This second level placement provides guests with stunning views of the ballpark from its expansive terrace.

PREMIER HOSPITALITY caught up with Dale Stewart, founding principal of CORE architecture + design, the DC based architecture and design studio which has been designing Silver Diners for over 12 years. Dale explained how the partnership began: “We began working with Silver Diner as they were starting to transition from being a suburban restaurant into occupying more of an urban, city environment. Together we created a new image that was commensurate to their food offering. We have evolved Silver Diner’s brand over the years to create sub brands for different venues.”

Dale continues: “There is a great satisfaction in seeing your vision built and seeing that it has lived up to your expectations in its final form. The client and community have responded very positively to the new location. We’re designing other sites for this client currently, we have helped to develop their brand to enable growth and success, the design of the restaurant plays a big part in that. The client recognises this, and they think of us as their partner which is extremely rewarding.”

Read the full article at premierconstructionnews.com.

10.19.22

DC based, award-winning design studio CORE architecture + design collaborated with Silver Falcon Capital to create a new fast-casual dining prototype called Summerbird. Located in Charlotte, North Carolina and built as a celebration of the American love affair with crispy and grilled chicken and the nostalgia of summertime, Summerbird is a modern twist on Americana. Taking inspiration from playing fields, parks, and public pools to evoke the warm playful energy of Summer, the design blends together bright colors, warm lighting, vibrant greenery, and natural woods. Capturing the anticipation, the excitement, the joy, and the essence of summer, this design serves as a patchwork of playful pastimes with its inviting and effortless spin on the seasons’ trends.

Read the full article at qsrmagazine.com and localtoday.news.

10.5.22

Silver Diner has opened more than 20 locations across the region in its 33-year history, but the chain hasn’t made its way to the District proper until today. The diner, which sits next to Nationals Park, will be accompanied by Silver Social—a spinoff of the brand’s more upscale Silver New American Brasserie (which does have a DC location)—opening at the end of October.

Read the full article at washingtonian.com.

10.5.22

At 1630 Columbia Road, NW, is The Silva, a new 172-unit apartment building designed by CORE architecture + design and Grimshaw. The first part of the building to come into view on approach might be the array of trees and other greenery growing up from its top two levels. Closer in, the building's signature design feature—its dancing arrangement of small bay windows—becomes visually dominant. The arrangement—which follows a regular pattern but strikes the eye as pleasingly random—changes the structure's appearance as one moves by it and animates the streetscape in a manner that almost echoes the rhythmic strides of pedestrians walking up and down Columbia Road.

Read the full article on page 60 at aiadc.com/architecture-dc.

10.5.22

For immediate release

Iconic Restaurant Chain Silver Diner Opens First DC Location as Dual-Concept Restaurant and Lounge

The beloved diner enters the Capital across from Nationals Park with new restaurant and upscale bar Silver Social.

WASHINGTON DC—Silver Diner returned to CORE to partner on the delivery of the iconic brand’s first location in Washington, DC at Half and N Streets across from Nationals Park. Given the potential of the site, the team made careful decisions to capitalize on this prominent corner location, leading to the creation of a flagship interpretation of the Silver Diner brand. The restaurant chain’s first dual concept features Silver Diner on the first floor and introduces Silver Social, a sophisticated bar and lounge, on the second floor. This second level provides stunning views to the ballpark from its expansive terrace while being highly visible from the street level.

The interior design is consistent with the Silver Diner brand but enhanced by the site’s unique verticality resulting in unique design features. Taking inspiration from a “grand kapok tree,” famed for its majestic monumentality, the striking staircase emphasizes the verticality of the space and establishes a continuous flow “up and down the tree.” Silver Social overlooks the renowned street corner and connects with Silver Diner below through the staircase while both spaces interact with the busy city streets. Silver Social borrows many design features from the Silver brand, including the use of brushed SSTL and mosaic tile floor, but also creates its own design aesthetic. A large operable wall/door allows for a sensational indoor/outdoor space and oversized TVs on the terrace can be flipped down from the ceiling to entertain guests while they enjoy drinks and small plates from a fresh farm-to-table menu.

“The introduction of Silver Social delivers a refined atmosphere, entices the youthful and active neighborhood and draws in locals and visitors alike from Nationals Park”, says CORE Senior Job Captain Michael Borissow. The first floor establishes the Silver Diner restaurant downstairs as a perfect destination for families. The building storefront showcases traditional Silver Diner features of polished stainless steel mixed with branding elements that make the restaurant and bar stand out to deliver a captivating city experience. The Silver Social terrace pops with an oversized sign and sleek reflective metal paneling accentuated with bright lighting to create a showstopping billboard-like effect, emphasizing the terrace, which is visible from within the ballpark.

“The creation of Silver Social establishes a whole new dynamic and energy for the Silver Diner family of brands,” says Robert Giaimo, CEO and Founder, Silver Diner Development, Inc. Offering a unique experience, the design successfully ties together the dual bar and restaurant concept in one location, while remaining true to the brand’s timeless, welcoming, and approachable spirit. “We truly value our partnership with CORE, which made the successful delivery of this unique dual concept and our first two-story location possible,” adds Giaimo. Silver Diner Ball Park opened in Navy Yard at 1250 Half Street SE, Washington, DC on October 5, 2022.

 

About CORE architecture + design

CORE architecture + design is an award-winning architecture and design firm that brings a spirit of exploration to each project and fully integrates the client in their co-creative design process. From dream to reality, CORE turns storytelling into rich architectural spaces and vibrant built environments that enhance lives and neighborhoods. The firm's portfolio includes chef-driven restaurants, hotel public spaces, mixed-use developments, and large-scale office and residential developments. Visit coredc.com and follow @COREdc on Instagram and LinkedIn.

  

For more information contact:

Christina Schlecht

202.464.7456

cms@coredc.com

10.5.22

Silver Diner opened its first location in Washington, DC today. Located right across from Nationals Park, this is also the iconic brand’s first two-story, dual restaurant and bar concept, introducing Silver Social, a sophisticated bar and lounge, on the second floor. Opening in a few weeks, the bar will provide guests with stunning views to the ballpark. CORE attended the ribbon-cutting ceremony this morning.

Watch the news coverage at nbcwashington.com.

10.3.22

Decades-old institution Silver Diner boasts 19 area locations, but the first in D.C. proper finally opens this week. On Wednesday, October 5, the family-friendly chain debuts a shiny new outpost right across from Nationals Park.

D.C.’s inaugural Silver Diner is a tale of two levels (1250 Half Street SE). The downstairs portion feels familiar, with an old-school aesthetic and menu that marries classic American road trip food with contemporary trends of farm-sourcing and flexitarian cooking. Silver Social upstairs represents the brand’s first bonafide bar. The 21-and-up space targets millennial and game-day crowds with small plates, booze, and bottomless brunch. The 121-seat perch trails its downstairs counterpart by a few weeks, opening Wednesday, October 26.

Read the full article at dc.eater.com.

9.29.22

For immediate release

CORE Teams with Silver Falcon Capital to Create a Clever and Carefree Eatery Designed for Regional and National Expansion

Charlotte’s brand new Summerbird, home to crispy chicken and fresh salads, is designed to embody the spirit of summertime

Charlotte, NC—DC based, award-winning design studio CORE architecture + design collaborated with Silver Falcon Capital to create a new fast-casual dining prototype called Summerbird. Located at 1422 S Tryon Street in Charlotte, North Carolina and built as a celebration of the American love affair with crispy and grilled chicken and the nostalgia of summertime, Summerbird is a modern twist on Americana. Taking inspiration from playing fields, parks, and public pools to evoke the warm playful energy of Summer, the design blends together bright colors, warm lighting, vibrant greenery, and natural woods. Capturing the anticipation, the excitement, the joy, and the essence of summer, this design serves as a patchwork of playful pastimes with its inviting and effortless spin on the seasons’ trends.

“Active listening and clear communication were key during our co-creative process with Silver Falcon Capital to develop the new Summerbird brand and an environmental design that captured the essence of the customer experience”, says CORE Principal and Director of Hospitality Design, Allison Cooke.

The design team chose to implement a select few bold design elements that would embrace and enhance the energy of Summer by infusing carefree playfulness into an everyday activity such as dining. CORE artfully designed the space with an array of thoughtful branding elements, creating cohesion between the restaurant’s visual identity and the architecture.

The wood ceiling of the restaurant’s main counter tilts upward – a nod to a concession stand opening for the season. The summertime theme is further reinforced with faux greenery flowing throughout the space, sprinkled with hovering orb-shaped lights to recall evening fireflies. The dining area is inherently connected to the outdoors by a full-height garage door that is flanked by custom lampposts reminiscent of park lights. Customers are intuitively and playfully guided to the ordering counter via the hopscotch-themed floor mosaic, featuring the Summerbird logo. Near the entry, a bright orange swing hangs in front of a wood and metal trellis twined with greenery delivering a picture-perfect Instagram moment. A municipal pool-inspired mosaic tile above the beverage station invites guests to “Please Dive In” to this friendly summer experience, while the to-go orders are staged for pick up on real diving boards, another clever nod to poolside nostalgia. The outside café includes an interactive “swing set” table and other furnishings reminiscent of summertime picnic-style dining.

“CORE was instrumental in translating our abstract vision into unique, ownable design elements that far exceed what a customer expects from a fast casual restaurant. So many of these elements have become key pieces of our brand identity. Allison, Daniel, and the team were alongside us in navigating supply chain and construction challenges, while always upholding the integrity of the design. We’ve begun scaling Summerbird with CORE as a long-term partner,” says Katie McKay, Director of Brand Development, Silver Falcon Capital.

Partnering with Silver Falcon by establishing a trusting relationship, CORE developed a design strategy that best translated the client’s vision and goals for the Summerbird concept, while also understanding their operational needs. CORE was selected based upon their high-profile, fast-casual portfolio, which includes CAVA, sweetgreen, and Buena Onda, and served as an experienced guide for Silver Falcon, who owns two award-winning fine dining concepts, but this was their first foray into fast-casual. Consequently, this first-time partnership resulted in a compelling and replicable new prototype designed to accommodate the client’s plans to expand regionally and later nationally.

 

About CORE architecture + design

CORE architecture + design is an award-winning architecture and design firm that brings a spirit of exploration to each project and fully integrates the client in their co-creative design process. From dream to reality, CORE turns storytelling into rich architectural spaces and vibrant built environments that enhance lives and neighborhoods. The firm's portfolio includes chef-driven restaurants, hotel public spaces, mixed-use developments, and large-scale office and residential developments. Visit coredc.com and follow @COREdc on Instagram and LinkedIn.

 

About Silver Falcon Capital

Founded by Brian France, who led the transformation of a regional sport called NASCAR into the multi-billion dollar global sports entertainment powerhouse it is today, Silver Falcon Capital invests in and incubates experiential consumer brands. Bringing together a dynamic team with an extensive network of resources and a broad array of expertise and experience, the entrepreneurially minded direct investment and incubation firm partners with and creates extraordinary emerging brands to fuel their next phase of sustainable growth.

 

For more information contact:

Christina Schlecht

202.464.7456

cms@coredc.com

8.29.22

Summerbird, a new restaurant opening in South End, hopes to remind you of summer year-round with southern classics and modern favorites.

Whether you’re in the mood for a crispy chicken sandwich or want to lean on the healthier side with a salad, the restaurant will have a balance of both with their opening on Monday, August 29.

Read the full article at charlotte.axios.com.

7.15.22

When choosing surfacing materials for commercial foodservice, the concept, type of service, aesthetics and overall design all come into play. While a quick-service restaurant with self-service areas will be focused on durability, a fine-dining establishment’s choices may be more geared toward an upscale appearance.

Whatever the material, it will serve to define the space and set the style. Some operations will mix and match corresponding surface types, and others may choose to be cohesive, sticking with one material that works for multiple areas.

Materials choices run the gamut from stone, solid surface and stainless steel for countertops and queue areas to porcelain, ceramic, wood veneer, acoustic tiles, metal and stone on walls.

rd+d consulted several designers for their input for this article, including CORE Senior Interior Designer, Kristen Van Hise. Read the full article at rddmag.com.

6.27.22

Porcelanosa spoke with architect Dean Hutchison, CORE’s senior designer for The Silva, to learn more about this critically acclaimed addition to the capital city’s streetscape.

Last month, the jurors of the first Porcelanosa International Project Award (PIPA) decided that apples should not be compared to oranges. Four of the five finalists in PIPA’s residential category were single-family homes, while the fifth project in that group — The Silva, a 172-unit rental apartment in Washington, DC—represented award-worthy design at a much larger scale. To level the playing field, architects Leonardo Cavalli, Michel Rojkind, Greg Truen, and Anabel Fernández Rubio created an accolade for the Silva alone. The 10-story building, which incorporates Porcelanosa products in the facade and interior bathrooms, was spearheaded by the global studio Grimshaw in partnership with Washington, DC–based CORE architecture + design as executive architect.

"We think it’s a great project, and it’s loved by the tenants. It reached 65 percent occupancy within just six months; people are dying to get into this building. The Silva also was one of those buildings where the renderings looked pretty nice, but in reality it’s much more striking than we could ever see on paper. It’s not trying to hide that it’s a modern building, but it’s amazing how well it fits within the neighborhood. That’s even been echoed by the preservation bodies that helped us get design approvals for this historic neighborhood."

Read the full article at porcelanosa-usa.com.

6.15.22

Allison Cooke spoke with Dianne de Guzman about restaurant decor that has gravitated towards an eclectic, monochromatic vibe. Rather than the measured, spa-like places that permeated much of hospitality prior to 2020, now restaurants and bars seem to be exploring more playful, joyful expressions in their spaces. Allison Cooke, principal at architectural design firm CORE architecture + design, ties this aesthetic to the pandemic, saying that some restaurants are now stretching spaces into almost an experiential overload. “I’ve described this to a few clients recently in the past; it’s like you’re in The Wizard of Oz and there’s the black-and-white scenes, and then all of a sudden you’re in Oz and everything’s in this crazy Technicolor,” Cooke says. “And I think people are just here for it right now with dining out, like, ‘Take me and transport me’ even more than before.”

A sense of autonomy is another contributor to the spread of in-your-face design, Cooke notes. Although restaurant owners were always interested in telling their personal stories through restaurant design, Cooke says that has “really intensified” since 2020, especially after dealing with the demands of keeping their businesses open. “Everybody during the pandemic was like, ‘What’s important to me foundationally? What are my values?’” Cooke says. “Restaurateurs are [now] saying, ‘I learned that I just need to do what I do well, and a customer needs to just accept that or not, I’m tired of trying to cater [to others].’ And so even with the restaurant design, they are putting forward, ‘Here’s who I am.’” While Cooke acknowledges a return to tranquil, spa-like places at some restaurants, she sees it alongside these wackier, more colorful spaces.

Read the full article at sf.eater.com.

6.1.22

A lush design concept punctuates the new three-story restaurant in the suburbs of Washington, DC.

Street Guys Hospitality has unveiled Buena Vida in the Washington, DC suburb of Arlington, Virginia. Designed by locally based CORE architecture + design, the Mexican “gastrolounge” occupies three floors that transport diners to the heart of the jungle. “The design awakens the guest’s sense of exploration,” says Allison Cooke, principal and director of hospitality design at CORE. “The design of Buena Vida delivers an honest Mexican culinary experience that is tied to natural ingredients, re-establishing the client’s original concept.”

The restaurant’s warm interior design is characterized by a neutral, earthy palette and layered textures—including velvet tie-dyed pillows to wooden millwork—that illustrate the ambiance of a jungle, complete with lush botanicals and exotic wallcoverings. Primitive, tactile graphic finishes are accentuated by an organic lighting design that creates moments of candlelit intimacy, while woven hammocks and rattan lamps enhance the space with an authentic, handcrafted energy.

The restaurant’s formerly exposed mezzanine was reimagined, without compromising a bird’s eye view of the dining room, as a treehouse swathed in wood and greenery. The ascent to Buena Vida’s rooftop was also crafted with cascading greenery and dark, moody hues to render an experience akin to climbing a tree in the jungle of Tulum. Outdoor bars and private dining booths are wrapped in a wooden structure draped in greenery, expanding upon the palette of the interior.

Read the article at hospitalitdesign.com.

5.16.22

Outdoor dining takes a variety of forms and has exploded in popularity since the pandemic. The 129-seat terrace of 16,100 SF seafood restaurant The Point integrates with the interior dining room via retractable glass partitions and large operable windows while giving guests a panoramic river view. The terrace features a full bar, flexible lounge areas, fire pits, and a retractable canopy to allow for outdoor dining during inclement weather.

Read the full article by restaurant development + design magazine Editor, Rebecca Kilbreath at rddmag.com.

5.13.22

The vibe of Buena Vida: Yucatan chic with rooftop views

Ivan Iricanin’s trilevel Mexican hot spot in Clarendon recently unveiled a new look and reverted back to its original name, Buena Vida, retiring the TTT moniker along with the casual taqueria menu that carried it through the pandemic. “I just wanted to make a statement,” says the restaurateur, who also owns nearby Ambar. With the metamorphosis, the restaurant now serves an unlimited tasting menu from new chef Jaime Garciá Pelayo Bribiesca, a Mexico City native. Slated to open later this month, the reimagined rooftop lounge, designed by D.C.-based Core Architecture + Design, will be a statement in and of itself, meant to feel like a Tulum treehouse with two large bars surrounded by lush greenery. The fantastic skyline views will remain, but a revamped cocktail menu promises drinks that are both sweet and savory—like an Al Pastor Margarita featuring bacon and Serrano pepper-washed tequila and crushed pineapple. Located at: 2900 Wilson Blvd., Arlington (Clarendon)

Read the full article at arlingtonmagazine.com.

5.12.22

Multifamily development The Silva wins the Award for Special Merit in the 2022 Porcelanosa International Project Awards. PIPA is an international architecture contest set up to support architectural creativity worldwide, focusing on integrating design with the environment. Over 120 projects from 32 countries were submitted. The finalists, including The Silva team, defended their projects in front of an international jury at the Porcelanosa flagship store in Milan, Italy. CORE team member Dean Hutchison, senior architect on the project, joined the awards ceremony.

Find out more about the awards at porcelanosa.com.

5.10.22

The Silva received the prestigious AIA|DC Chapter Design Award in Architecture. The annual competition places special emphasis and recognition on projects that exemplify AIA’s 10 Measures of Design Excellence. The design of The Silva, a 175,000 SF multifamily development, extends from the adjacent Historic Scottish Rite Temple Building. This connection to the Temple allows the striking modern building to sit contextually within the rich Meridian Hill Historic District, reinterpreting the Temple building materials in a modern way. The Silva offers 172 luxurious, light-filled apartment units and high-end amenity spaces.

Explore all 2022 award winners at aiadc.com.

5.10.22

Celebrating retail design excellence, the annual Shop! Association Design Awards showcases achievements in visual presentations, renovations, fixtures, new store designs, in-store communications and more.

The Point is a double winner in this years Design Awards. The 16,100 SF full-service seafood restaurant received both a Silver Award in the Restaurant, Casual Dining category and a Lighting Award. Inspired by the restaurant's location at the junction of the Potomac and Anacostia rivers in Washington, DC, The Point's design concept embraces the idea of the “confluence” of water (fresh, high-quality seafood) and fire (the age-old method of transforming raw food into a healthy meal) as the transformation of interacting elements that are highlighted through dynamic architectural gestures and finishes.

Judged by an independent panel based on criteria like design innovation, originality of space and use of materials, as well as quality of concept execution, this year’s winners exemplify some of the most exciting projects the industry has to offer.

Browse the photo gallery featuring all 36 winners at vmsd.com.

5.10.22

The Point is a double winner in the Shop! Design Awards. The 16,100 SF full-service seafood restaurant received both a Silver Award in the Restaurant, Casual Dining category and a Lighting Award. The Shop! Design Awards celebrate achievements in areas such as new store design, renovations, fixtures, visual presentation projects and in-store communications. Entries are cited for excellence in design, originality in use of space and materials, and quality of concept execution.

Inspired by the restaurant's location at the junction of the Potomac and Anacostia rivers in Washington, DC, The Point's design concept embraces the idea of the “confluence” of water (fresh, high-quality seafood) and fire (the age-old method of transforming raw food into a healthy meal) as the transformation of interacting elements that are highlighted through dynamic architectural gestures and finishes.

The Point is a unique space that invites guests to experience the genuine humanity and honesty of the commercial fishing culture in a space where different zones and seating areas are created to suit all kinds of diners. Merging fire, water, and commercial fishing culture into one concept results in a timeless, substantial, and daring space that invites guests to experience the sustainable seafood offered by the restaurant in an immersive way.

View the gallery of all 2021 honorees at shopawards.com.

5.6.22

Buena Vida in Clarendon is back with a new chef, new format, and a soon-to-reopen rooftop. After closing earlier this year for a revamp, Mexican eatery Buena Vida is back with a modified name and a new concept. The tri-level restaurant from Ivan Iricanin and Street Guys Hospitality (Ambar) first opened in 2019 with taqueria TTT on the first floor, upscale Buena Vida on the second, and a breezy rooftop bar. The new design unifies all three floors to expand and reinvent Buena Vida. Positioning the brand to expand to new locations, the design translates the client’s vision to re-establish the prototype concept as an honest Mexican experience tied to natural ingredients.

Read the article at arlingtonmagazine.com.

4.20.22

Ambar restaurateur Ivan Iricanin has re-envisioned his three-story Mexican restaurant in Clarendon a few times since it opened in 2019. The new iteration—which debuts this week with a lush Tulum-inspired redesign—embraces the all-you-can-eat dining model of his Balkan eateries. Mexico City native chef Jaime Garciá Pelayo Bribiesca, an Oyamel alum, oversees the unlimited tasting menus: lunch ($25), dinner ($45), and brunch ($40), filled with homemade salsas, ceviches, grilled meat and seafood, and specialties like huitlacoche enchiladas. Barman Felix Meija is behind the many agave drinks and Mexican beers and wines. Look for the massive rooftop bar to open soon.

Read the article at washingtonian.com.

4.20.22

With a new menu that offers Mexican food for all, Buena Vida Gastro Lounge is reopening its newly renovated restaurant in Clarendon this week, serving lunch and dinner and brunch on weekends. Buena Vida, at 2900 Wilson Blvd., also has a new executive chef, Jaime Garciá Pelayo Bribiesca, and a new décor created by CORE architecture+design.

Read the article at arlnow.com.

4.20.22

With a new menu that offers Mexican food for all, the Buena Vida Gastro Lounge is reopening its newly renovated restaurant in Clarendon this week, serving lunch and dinner and brunch on weekends. The restaurant also has a new executive chef, Jaime Garciá Pelayo Bribiesca, and a new decor created by CORE architecture + design.

The first floor of Buena Vida has 66 seats in the dining room, nine at the bar and outdoor patio seating for 31. On the second floor, Buena Vida has a total of 97 seats, with 10 at the bar and a private dining room seating 18 guests. Buena Vida’s 124-seat rooftop lounge was also upgraded during renovations. Scheduled to open in May, the rooftop lounge will be a place where customers can enjoy craft cocktails, with a la carte menu options.

“We are optimistic that spring is going to be a season of revival for the dining scene, and now is the time to bring Buena Vida back to life,” said Ivan Iricanin, founder and CEO of Street Guys Hospitality, owner of Buena Vida.

Read the full article at deleciousfood.com.

4.19.22

Buena Vida, a Mexican restaurant in Clarendon, is reopening with a new executive chef, Jaime Garciá Pelayo Bribiesca, and a new décor [by CORE architecture + design]. "Street Guys Hospitality pivoted this restaurant, letting the first-floor concept of Mexican-inspired street food, TTT, take over the reins during the pandemic to be a fast casual, grab-and-go option as it is what our patrons needed from us at this location," Ivan Iricanin, founder and CEO of Street Guys Hospitality, owner of Buena Vida. "As we see increasingly repeat customers visiting the restaurant and requesting a more adventurous dining experience, it is time to bring our unlimited tasting menu here and revive Buena Vida."

Read the full article at patch.com.

4.18.22

Ivan Iricanin, founder and CEO of Street Guys Hospitality, knows to listen to his customers. And what they love about his Clarendon restaurant Ambar (it also has locations in DC and Belgrade, Serbia) is its all-you-can-eat small-plates concept. “This is our niche and we do it really well,” says Iricanin. So well that on April 18, he is reopening the three-story restaurant across the street from Ambar as Buena Vida Gastro Lounge.

During the pandemic, Iricanin closed Buena Vida in its original form, but continued to serve Mexican street food as TTT on the first floor. Why did he wait until now to reopen Buena Vida? “We needed to understand what was going to happen with the world,” the restaurateur says. “No sudden moves were considered–we were playing it safe. At the same time, we were game-planning and seeing what our strategy would be a for a post-COVID world.” That also includes a fresh look on every floor of the space. The rooftop lounge will reopen in May.

Read the full article at northernvirginiamag.com.

4.15.22

Stuff-your-face-silly Buena Vida is racing toward an April opening in Clarendon with limitless food for two hours, heavily discounted booze, and a remodel including a sprawling rooftop with “365-degree views.” Located across the street from owner Ivan Iricanin’s Balkan restaurant Ambar, it’s not the first time that Iricanin has renamed or rebranded the location (2900 Wilson Boulevard), but he’s hoping this one will stick. Design created by CORE architecture + design.

Read the article at dc.eater.com.

4.15.22

Thrillist's latest list of DC-based top-notch taquerias and restaurants that are serving up spicy margaritas, trays full of tacos, homemade tortillas, and more, includes Buena Vida.

Buena Vida recently reopened with a new menu and a new chef, Jaime Garciá Pelayo Bribiesca, who has worked under top chefs like Jean Georges, José Andrés, and Edward Lee - and a new decor created by CORE architecture + design. The menu reflects the chef's heritage with a Mexican tasting menu experience that offers unlimited small plates in a gastro-pub setting. It’s also reasonably priced, with set menus priced at $25 for lunch or $40 to $45 for brunch and dinner.

Read the full article at thrillist.com.

4.15.22

For immediate release

Redesigned Buena Vida Aligns with New Tasting Menu to Deliver Limitless Hospitality

CORE partnered with Street Guys Hospitality to re-invent their honest Mexican concept into a prototype focused on experiential dining, positioning them to expand to new locations.

ARLINGTON, VA—Washington, DC based design firm CORE architecture + design partnered with renowned Street Guys Hospitality to renovate their existing restaurant space at 2900 Wilson Boulevard to reinvent Buena Vida. Responding to customer needs in a post-Covid landscape, the Mexican Gastrolounge delivers an unlimited tasting menu centered around one of the latest trends in the hospitality industry, experiential dining. In times when quality food is available at the touch of a fingertip, Buena Vida seeks to reintroduce guests to the genuine connection that occurs in a social dining experience, which encourages curiosity and exploration. For a fixed price, guests are treated to unlimited plates from the menu that highlights authentic Mexican homestyle cooking. Based on their unique preferences, the server will adapt what they bring to the table. This worry-free style of dining delivers a sense of limitless hospitality.

“Our biggest goal was to reinvent our existing concept for Buena Vida to deliver an honest Mexican experience tied to natural ingredients in both food and design. From the beginning, CORE understood our vision and gave us what we were looking for, and more. We are confident to expand the brand to new locations soon,” says restaurateur Ivan Iricanin, CEO & Founder of Street Guys Hospitality.

Buena Vida was inspired by the restaurant’s adventurous dining format and conceptualized the design as dining at the edge of the jungles of Tulum, Mexico. The finish palette delivers on blending the sophisticated and the exotic by using pattern, texture, and lighting, while rooting it in a natural foundation. Every surface throughout the space was selected to exude a sense of easy luxury and comfort. The design succeeds in reinforcing the brand’s culinary pillars of natural ingredients served in an authentic format.

Fueled by curiosity and discovery, the spatial design invites diners to explore all three levels and find moments of surprise and wonder on each. The ground level features a variety of seating styles to provide guests the same optionality as the tasting menu. Flexible arrangements of high-top tables allow guests to gather in large groups to enjoy expansive views to the bustling streets while reinforcing the social nature of the dining concept. Others may enjoy the refuge of several secluded dining nooks surrounded by lush colors, which are like secret oases throughout the restaurant. The once-exposed mezzanine was redesigned as an organic “treehouse” of primitive wood forms and cascading plants. This intimate experience provides diners with a bird’s eye view and a sense of privacy, desirable for private parties.

Upstairs, the bar was separated from the main dining room using a primitively detailed wood screen, with louvers revealing different views as patrons move through. Visual and tactile connections to nature are explored in large-scale, jungle-inspired graphics and various materials from velvets to rattan. Building upon the concept of dining at the edge of the jungle, Buena Vida incorporates biophilic design with plants used throughout the space to reinforce indoor/outdoor fluidity. A detailed focus was placed on sensorial elements and creating a naturally inspired ambiance to relax visitors and further immerse them in exploring the menu.

“It was critical for our design to deliver this sense of curiosity that directly reinforces the client’s vision for the menu, which encourages exploration of new dishes through a shared experience,” explains Allison Cooke, Principal and Director of Hospitality Design at CORE architecture + design.

As a continuation of the experience below, guests ascending the stairs to the rooftop feel like they are climbing a jungle tree of cascading greenery surrounded by dark, moody colors. Upon arrival, they can glimpse the outdoor bars and discover a private dining booth draped with vining plants. Buena Vida’s rooftop offers guests unique views of DC as a beautiful backdrop that complements the Mexican Gastropub ambiance. The extensive greenery at both bars and the plush seating provide indoor lounge comfort with an open-air experience.

Throughout the restaurant, guests are offered unique Tulum-inspired dining and design that reinforces the vibrant authenticity in Chef Jaime Pelayo’s culinary repertoire and the exceptional mission of Buena Vida. By encouraging guests to explore the various dining areas and connect through an unlimited tasting menu, the total experience is a celebration of their genuine, adventurous, and authentic Mexican fare.

Buena Vida serves lunch, dinner, and weekend brunch with late night fun in the mix. The menu balances dishes from the land and sea, with creative options for vegans and vegetarians to explore the unlimited tasting menu.

 

About CORE architecture + design

CORE architecture + design is an award-winning architecture and design firm that brings a spirit of exploration to each project and fully integrates the client in their co-creative design process. From dream to reality, CORE turns storytelling into rich architectural spaces and vibrant built environments that enhance lives and neighborhoods. The firm's portfolio includes chef-driven restaurants, hotel public spaces, mixed-use developments, and large-scale office and residential developments. Visit coredc.com and follow @coredc on Instagram and LinkedIn.

  

For more information contact:

Christina Schlecht

202.464.7456

cms@coredc.com

3.23.22

172-unit multifamily development The Silva is featured in ArchitectureDC Magazine. The Masons of the Scottish Rite Temple, who own the property, set ambitious goals for the project to represent the next generation of residential development in the area. “As the building came to life, with the materials, the oriel windows - how it all came together - the building was stronger than we even thought in the design,” says Senior Project Architect Dean Hutchison, AIA. Serving as Executive Architect, CORE architecture + design collaborated with EastBanc, Mitsui Fudosan America, and Grimshaw (Design Architect) on the 175,000 SF development.

Read the full article at aiadc.com/architecture-dc (turn to page 58).

3.16.22

Allison Cooke talked with Grace Dickinson of Back of House to share her thoughts on how technology and the pandemic are changing restaurant design, what excites her most about restaurant design, and CORE's design philosophy, which is focused on designing for our clients and figuring out what aesthetic and functionality is needed to support their business and the experience they want to create. Here is an excerpt:

Back of House: You design a wide style of restaurants, and I’m wondering what’s your approach to the process at the start?

Allison: We start out with what we call a visioning session. It sounds ethereal, but it kind of is. Usually by this point, we’ve given the client a proposal and have a general sense of what the goal is, but we really want to dive into their inspiration for the restaurant. What is the desired customer experience, and what are they envisioning for the style of service? If they’ve gathered any inspirational imagery, we start from that point. And then at the same time, we’re talking about the technical side. What do you need your cooking to look like? Is there an open kitchen? How much is your customer seeing? It’s really creating a list of spaces that they need to achieve their floor plan, and then we merge the artistic and the technical.
Based on what we’ve heard from them, we’ll pull a lot more imagery – lifestyle or architectural imagery. Then we come back and have a big identity session, and we narrow that down to a singular mood board. Design can be so subjective. Especially if you have a number of stakeholders on the client side, this helps to unify the team and their goals around a grouping of images that we can always tie the design back to.

Read the full article at backofhouse.io.

3.2.22

Buena Vida Restaurant & Lounge, at 2900 Wilson Boulevard — which pivoted to a more take-out friendly, one-level fast-casual grab-and-go restaurant Tacos, Tortas & Tequila when the pandemic began — is closing for a top to bottom remodel and will reopen in April as a new Buena Vida with tasting menus priced at $25 for lunch, $40 to $45 for brunch and dinner. Restaurateur Ivan Iricanin — whose Michelin Guide Bib Gourmand Balkan restaurant Ambar, with a location on Capitol Hill and one across the street from Buena Vida in Clarendon — has brought on Jamie Garcia Pelayo Bribiesca.

It will be a fast turnaround for the remodel, with CORE architecture + design tasked with the renovation in time to reopen sometime next month, though no firm date has been set. Per a preview statement, it will lean heavily on botanicals for a jungle-like feel.

Read the full article at wtop.com.

2.15.22

A new and completely remodeled three-story Buena Vida will launch in Clarendon this spring. Partnering with restaurateur Ivan Iricanin, CORE redesigned the space to deliver an airier, more plant-filled aesthetic inspired by trendy spots in Tulum, Mexico. The revamped restaurant will feature a massive rooftop with 365-degree views, more lounge areas, and a private dining room on a mezzanine designed to look from the exterior like a tree house.

Read the full article at washingtonian.com.

2.9.22

CORE-designed Summerbird is set to open in the South End neighborhood of Charlotte, North Carolina in a few months. The new fast-casual restaurant intends to remind customers of summer year-round with southern classics and modern favorites. Austin Tate, managing partner at Silver Falcon Capital, says they hope to open multiple locations in the region in the next two years. Summerbird's first location at 1422 S. Tryon Street will open summer 2022. Read the full article at charlotte.axios.com.

1.18.22

The Point and Black Hog BBQ are both winners in the 6th Annual restaurant development + design magazine Awards!

Seafood restaurant The Point won the Best Restaurant Design Award. The restaurant design merges fire, water, and commercial fishing culture into one concept bringing together a space that feels open, strong, and substantial. The judges were taken with the modern decor and felt the project was very well executed with a unique design.

Black Hog BBQ, a new fast casual spin-off from a full-service restaurant chain of the same name based in Maryland, won the Best New Prototype (Existing Concept) Award. The design aims to celebrate the history of barbecue in America, with inspiration taken from the pit-master’s pride and the ad-hoc nature of old-school BBQ halls. According to the judges, the project more than met its goals, and the ambience of the space ensures to leave guests with positive feelings.

12.22.21

The editorial team of General Contractors Magazine has curated a list of the best retail architects in Arlington, Virginia, which includes CORE architecture + design. The firms were selected based on their accreditations, certifications, and professional affiliations. Each firm’s industry awards, client reviews, and press features have also been considered.

CORE has delivered many exceptional retail spaces. The most notable one located in Arlington, VA is Commonwealth Joe Coffee Roasters. Inspired by images of blue-collar craftsmen, toolboxes, and the coffee-bean roasting process, CORE created a rich and neutral palette with hints of plaid flannel, rust-colored leather, glossy cream tile, concrete, and black and brass metals around the store. The Cupping Room, a dramatic glass and metal volume, is a multipurpose room that functions as an overflow seating area and a space to facilitate workshops for coffee grading. CORE’s other retail work includes sweetgreen, Arielle Shoshana, Dryy Garment Care, Black Hog BBQ, Georgetown Cupcake, Sugar Fox, and many more. Read the full article at generalcontractors.org.

11.16.21

CORE's visionary design concept for a 1,000,000 square feet Wine Culture Center was selected as a finalist in the Créa Talents International Architecture Competition. Inspired by the rolling landscape and natural terrain of Huailai, one of the most ancient wine regions in China, as well as Chinese mythology, the concept strives to create a dialogue between man and nature through architecture by minimizing the impact on the land. The program features a wine museum, cultural and retail space, wine expo hall, office space, and a hotel. Watch our video to learn more.

10.18.21

“To realize The Silva’s complex exterior features, the design team needed a thin material that could stand up to exterior requirements but also handle changes in angle abruptly and elegantly,” said Dean Hutchison, senior architect of CORE architecture + design, which, together with the UK's Grimshaw, collaborated on The Silva, a 10-story, 175K SF multifamily development in Washington, D.C. “Porcelain tile ended up being the ideal material for this.” Far from being fragile, porcelain is known for its resistance to wear and tear, as well as its ability to meet the design requirements of contemporary architecture.

Manent Alonso said lightweight porcelain requires no maintenance thanks to its anti-graffiti and frost-proof properties, and it is noncombustible and highly resistant to wind loads. Along with the material’s aesthetic appeal, it was those qualities that convinced architecture and design firm CORE to specify porcelain materials for both the exterior and interior of The Silva.

The exterior porcelain panels needed to accommodate The Silva’s unique design, which gives each of its 172 units a corner view with oriel bay projections. The façade also needed to complement The Silva’s neighbor, a limestone-clad historic building.

“The lighter weight of the porcelain tile, compared to precast or terra cotta, lent itself well to a stunning aesthetic that required less support structure — and therefore a lower cost — than other materials with a similar aesthetic,” Hutchison said.

Read the full article at bisnow.com.

9.20.21

2501 M received the AIA|DC Washingtonian Residential Design Jury Citation for Adaptive Reuse. As AIA|DC explains in their annual awards issue, this year's award-winning projects "speak to our evolving understanding of housing as a fundamental right, and to the sophistication of DC Architects in helping to address housing needs of various kinds for clients at differing income levels [... showing] the power of architecture to transform community."

"CORE was hired to transform the office floors [of 2501 M, a rare hybrid development,] into additional residential units, unite the existing and new condos with a single lobby, and create a large new retail/restaurant space on the ground floor - all without disturbing the apartments on the top three floors, which would remain occupied during construction."

Read the full article in the Fall 2021 issue of ArchitectureDC at aiadc.com/architecture-dc. (Turn to page 55)

8.25.21

Black Hog BBQ launched their fast casual prototype design in Ashburn, VA. The prototype concept serves as a brand extension of the client’s established Black Hog BBQ restaurants in Frederick and Middletown, MD. The new concept is focused around the Black Hog BBQ menu, but served in a quick service or take-away format. This business model shift is in response to changing customer preferences toward limited service dining, streamlining operational costs, expanding opportunities to in-line retail spaces, and to capitalizing on the high percentage of take away meals they currently do. The design celebrates the rich history of BBQ in America, with inspiration taken from the pit-master’s pride and the ad-hoc nature of old-school BBQ halls. Explore the full blog post at aeccafe.com.

8.23.21

The editorial team of General Contractors Magazine has curated a list of the best commercial architects in Arlington, Virginia, which includes CORE architecture + design. The firms were selected for their accreditations, certifications, and professional affiliations. We also considered the recognition each firm has received in the form of industry awards, client reviews, and press features.

One of CORE's most notable commercial projects is 600 Massachusetts Avenue. The LEED Platinum office building offers over 400,000 square feet of multi-tenant and retail space. It has a very complex geometry due to the site’s irregular shape. The building starts as an 11-story glass office tower, then cascades down towards Eye Street in a series of landscaped terraces, and finally ends in a brick façade that reinforces the adjacent historic structures.

CORE’s other noteworthy commercial projects include The Social at Hilton Headquarters, Arizona State University Barrett & O’Connor Center, Little Patuxent Square, Commonwealth Joe Coffee Roasters, and the prototype design concepts for Cava and Sweetgreen. Read the full article at generalcontractors.org.

8.11.21

CORE’s design for seafood restaurant The Point merges fire, water, and commercial fishing culture into one concept bringing together a space that feels open, strong, and substantial. A full service, single concept restaurant, The Point offers high-quality and fresh seafood cooked over a rustic wood-fire hearth. Located at Buzzard Point in the Southwest waterfront neighborhood of Washington DC, at the junction of the Potomac and Anacostia rivers, the restaurant is situated in the most prominent storefront space of an adaptive reuse development project. Inspired by the unique site and junction of the two rivers, the design concept embraces the idea of “confluence”. This is translated into the design by focusing on the transformation of elements as they come together and interact. Water and fire, represented by the view-shed and wood-fire cooking are expressed through dynamic architecture gestures and finishes that frame and highlight each element. The finish palette merges warm tones with cool hues to cerate a rich and layered atmosphere. A major source of inspiration comes from the client’s background and connection with commercial fishing, and influences the sturdy and honest details that prevail throughout the space.

Read the full blog post at aeccafe.com.

7.21.21

CORE’s design for Mozzeria establishes a truly differentiated pizza prototype concept, which is owned and led by Deaf and hard of hearing people. A simple and modern design aesthetic in combination with a layout that facilitates clear visual communication lines, results in a social, inclusive, and safe dining experience. The DC space features a beautifully designed wood-fired oven, highlighting Mozzeria’s AVPN designation, which maintains strict requirements for Neapolitan pizza making. CORE’s prototype design embodies the spirit of the original location and is simple to replicate for expansion. CORE worked closely with the client to include DeafSpace design principles, which emphasize better visual and and sensory awareness.

Read the full blog post at retaildesignblog.net.

7.16.21

DC Architects feature CORE in their curated list of best multifamily architects in Washington, DC. Each architect on this list was chosen for their design expertise, the clients they have served, and the industry awards they have received.

According to DC Architects, CORE is one of the pioneers in innovative and world-class design since 1991. The firm has provided its clients with superior design services that add tremendous value to their business, including mixed-use projects, large-scale office and residential developments, and hospitality and creative work spaces. Its team of design-savvy professionals is well-equipped with the latest in design trends and sustainability.

One of the firm’s notable multifamily projects is 2501 M. CORE collaborated with PRP Real Estate Investment Management to transform an outdated, 1980s mixed-use property into 59 luxury condominiums and a new 12,000 SF ground floor restaurant space for Nobu. CORE’s award-winning design not only modernized and reshaped the building but also increased the total floor area by almost 27,000 SF. CORE’s other notable multifamily projects include Liz, Concord Crystal City, Little Patuxent Square, 14th & Quincy Streets NW, and New Endeavors by Women.

Explore the full list of DC Architect's 13 Best Multifamily Architects in DC at dcarchitects.org.

6.18.21

Multiconcept operator Fish & Fire Food Group opened The Point, a sustainably focused restaurant featuring a menu of seafood, coastal cuisine and American fare.

Situated at the tip of Buzzard Point, where the Potomac and Anacostia Rivers meet, the expansive restaurant operates in the former U.S. Coast Guard headquarters and shares a building with the new RiverPoint Apartments. The restaurant operates from a well-trafficked area that includes James Creek Marina, Audi Field and Nationals Park.

The Point’s contemporary interior, designed by CORE architecture + design, pays homage to fire and water throughout the decor and hues. Diners can find accents of sturdy fisherman equipment throughout the space that express their adventurous spirit. The outdoor patio and open-air bar seats more than 140 guests with views of the waterfront. The Point also features several private dining options and what the restaurant describes as a unique Green Room, where a private party can take place inside and out. Read the full article at rddmag.com.

5.6.21

As the pandemic swept across the country, we found ourselves spending more time than ever surrounded by the same four walls of our homes. COVID-19 forced us to do almost everything at home from working and exercising, to schooling and socially distanced gatherings. The pandemic slowly changed what we need out of our homes, and residential architectural styles and trends quickly adapted.

We spoke with 9 expert architects, from Vancouver, CA to Miami, FL, to find out what residential architectural styles they predict you’ll see in popular home styles across the housing market.

Says David Cheney, Principal, CORE architecture + design: "Many developers and designers spent a lot of time rethinking both residential and office environments at the start of the pandemic, for good reason. However, many are taking a more cautious and pragmatic approach so as not to move too far off what could be a more normal market by the time new development comes on line."

Read the full article at redfin.com.

4.27.21

The Silva's Executive Team has been addressing many challenges to translate the design of the 175,000 SF multifamily development at 1630 Columbia Road into reality. In this video, Senior Architect Dean Hutchison explains what it took to deliver the oriel windows, which involved resolving complex code requirements for encroachment of the windows over the property line. Watch the video.

4.26.21

Despite the past year yielding record numbers of restaurant closures, a number of new and long-awaited restaurants have recently opened or are gearing up to throw open their doors for the first time. This includes The Point at 2100 Second St. SW, Buzzard Point. The huge waterfront seafood restaurant from Greg Casten, the owner of Ivy City Smokehouse and Tony & Joe's, soft-opened April 20. CORE’s design for the 16,100 SF seafood restaurant merges fire, water, and commercial fishing culture into one concept bringing together a space that feels open, strong, and substantial.

Read the full article at bizjournals.com.

4.20.21

Award-winning luxury cocktail bar Astoria and seafood restaurant Pearl Dive Oyster Palace both remain on the prestigious Michelin DC Bib Gourmand list. Bib Gourmands are acknowledged for having exceptional food and drink at a lower price, including two courses and a glass of wine for $40, before tax and tip.

Read the full article at bizjournals.com.

4.19.21

Greg Casten, co-founder of the seafood-centric Fish & Fire Food Group, commutes to his brand-new Southwest DC waterfront venture, The Point, by Boston Whaler. The massive indoor/outdoor, 500-seat seafood restaurant—the first to open at the burgeoning Buzzard Point development—is perched at the intersection of the Anacostia and Potomac rivers and flanks a large marina.

Allison Cooke, Principal and Director of Hospitality Design at CORE architecture + design, and her team are behind the modern-nautical space, which merges fire, water, and commercial fishing culture into one concept bringing together a space that feels open, strong, and substantial. Featuring a massive 18-foot, wood-burning grill in the kitchen, The Point’s inside feels spacious with lofty 22-foot ceilings, windows overlooking the water, and six “living green walls” set with hundreds of live plants. The large outdoor patio seats 150 guests and offers fire pits for cooler evenings.

Read the full article at washingtonian.com.

3.30.21

At CORE, our design process and philosophy is focused on problem solving and identifying unique solutions to deliver exceptional design. Studying MTC over the last couple years, we realized its vast potential to not only offer a cost-effective approach to building design but also provide beautiful creative solutions that no other framing method could achieve in order to resolve the complex issues our clients were facing with their developments.

In this paper, we invite you to explore four examples of our work that showcase unique applications of Mass Timber, where its use was not the client's obvious choice for the development, but where it became crucial to the project’s realization.

Read the paper.

3.20.21

Astoria and Mozzeria are both winners in the 5th Annual restaurant development + design magazine Awards!

Cocktail bar and restaurant Astoria won the Best Bar Design Award. Astoria takes aesthetic inspiration from Orient Express luxury trains, New York’s infamous millionaire J.J. Astor, French motifs and the Chinese concept of “refined-ruggedness.” One judge said, “I was immediately transported to the service car of a train.” The judges felt “all of the tiny details are astounding, and the overall effect is impactful.” The judges thought the design nailed the concept of a luxury railcar bar and the team “did a great job managing the challenges of the narrow space.”

Neapolitan pizza prototype concept Mozzeria won the Form + Function Innovation Award. Owned and operated by deaf and hard of hearing people, Mozzeria features a design that emphasizes better visual and sensory awareness, and follows DeafSpace design principles. The judges were blown away by the “truly unique challenge” and the “clever use of sight lines” in addition to the “inspiring story of accessibility” in design.

2.19.21

Fish & Fire Food Group, the DC-based hospitality group behind the Michelin-acknowledged The Tavern at Ivy City Smokehouse, Nick’s Riverside Grill, and Tony & Joe’s Seafood Place is opening with its newest sustainably-focused restaurant called The Point. Slated to open this spring at 2100 2nd Street SW, The Point will feature a vast selection of the freshest seafood, coastal cuisine, and American-infused fare under the direction of Fish & Fire Food Group’s Culinary Director Ron Goodman and Executive Chef Benjamin Lambert.

The contemporary interior designed by CORE architecture + design pays homage to fire and water throughout the decor and hues. Diners can find accents of sturdy fisherman equipment throughout the space that express their adventurous spirit. The outdoor patio and open-air bar seats over 140 guests with terrific views of the waterfront.

Read the full article on popville.com.

2.19.21

The restaurant group behind oversized indoor-outdoor waterfront restaurants, Nick’s Riverside Grill and Tony & Joe’s Seafood Place on the Georgetown Potomac riverfront at Washington Harbour, is bringing a similar dining experience to Southwest DC’s Buzzard Point.

Fish & Fire Food Group will open The Point, at 2100 2nd St., SW, as an anchor restaurant at the newly-completed RiverPoint apartments, a redevelopment of the former U.S. Coast Guard headquarters.

Read the full article on wtop.com.

2.19.21

The group behind restaurants like Ivy City Smokehouse, Nick’s Riverside Grill, and Tony & Joe’s Seafood Place is opening a new restaurant at Buzzard Point. Fish & Fire Food Group announced The Point, its upcoming “sustainability-focused” restaurant, will open this spring.

Greg Casten, founder of Fish & Fire Food Group, said “with all our experience, this restaurant lets us embrace our passion of fiery forward and always fresh food, events and fun!”

Read the full article on swizzlechilltv.com.

2.19.21

The restaurant group behind reliable seafood houses like Tony and Joe’s on Georgetown’s Washington Harbour and the Tavern at Ivy City Smokehouse released details this week about the wood-burning venue it’s building to attract visitors to Buzzard Point, the up-and-coming waterfront neighborhood in Southwest that will connect the Wharf development to Navy Yard. The new restaurant, called The Point, is planning to open this spring at 2100 Second Street SW. It’s part of a wave of development spurred on by Audi Field, the Major League Soccer stadium for DC United that opened in 2018 near the meeting place of the Potomac and Anacostia rivers.

The hospitality group collaborated with CORE architecture + design on the design for the seafood restaurant, which merges fire, water, and commercial fishing culture into one concept bringing together a space that feels open, strong, and substantial.

Read the full article on dc.eater.com.

2.19.21

The DC-based hospitality group behind Nick's Riverside Grill and Tony & Joe's Seafood has announced the opening of its new sustainability-focused restaurant, The Point. Coming to Buzzard Point this Spring, The Point is expected to feature a wide selection of the freshest seafood, coastal cuisine, and American-infused food under Culinary Director Ron Goodman and Executive Chef Benjamin Lambert.

Read the full article on thelistareyouonit.com.

2.11.21

Hospitality design expert, Allison Cooke, shared valuable insights on new forms of retail and adaptive reuse at AIA|DC’s virtual symposium “Rethinking Retail: Remaking Our Third Places," which took place on February 11, 2021. She joined other industry leaders to discuss what roles behavior, technology, and design will play in reshaping a new retail landscape. In collaboration with George Mason University, School of Business. Access the events page at aiadc.com.

1.15.21

Watch this short video to learn how CORE planned the penthouse of multifamily development, The Silva, in Washington, DC, to achieve the owner's vision to maximize the rooftop amenity space and take advantage of the stunning views. By placing a shallow mechanical mezzanine between the penthouse units and the building rooftop, the design allows for penthouse units, rooftop amenity space, and an infinity pool. CORE (Executive Architect) is collaborating with EastBanc, Grimshaw Architects (Design Architect), and Davis Construction on this project located at 1630 Columbia Road NW.

1.13.21

Washington DC is becoming a major hub for innovation and creativity in the restaurant industry, and the restaurants themselves reflect that. DC Architects compiled a list of Best Restaurant Architects in DC, which is based on the architect’s ability to deliver high-quality, award-winning, customized spaces where diners can enjoy themselves, and restaurateurs and chefs can shine. We feel very honored to be included on that list.

As the article describes, CORE is "best known for the complexity of its designs and its ability to take on projects regardless of scale. Further, it brings a spirit of exploration to each project and utilizes a “co-creative” design process which integrates client vision throughout the duration of a project. Their diverse portfolio includes barmini, CAVA Grill, sweetgreen, Centrolina, Astoria, Founding Farmers, Pearl Dive Oyster Palace, Schlow Restaurant Group, Garces Group, Silver Diner, Mariott International, and Hilton. Aside from restaurants, the firm also showcases skills for mixed-use developments, public buildings, large-scale office, and residential developments."

Explore the full list at dcarchitects.org.

12.24.20

CORE Project Architect Joe Messier was interviewed by AEC Cafe Editor Sanjay Gangal to share insights about CORE architecture + design and how we approach our design work, including our philosophies, process, challenges, and how we integrate our clients every step of the way to ensure we turn their project vision, dreams, and goals into reality. Joe references our recent collaboration with Mozzeria, a Neapolitan pizzeria concept, owned and led by Deaf and hard of hearing people, to visualize our process and close interaction with our clients. Watch the video.

12.16.20

Liz on 14th Street receives the prestigious ULI Washington Trends Award, in the category of “Excellence in Mixed-Use Development.” Congratulations to everyone involved in this important project! Watch the awards video. The ULI Trends Awards celebrate outstanding contributions to development in the Washington region, recognizing innovative projects and initiatives that foster vibrant neighborhoods, employ creative problem solving, and exemplify visionary leadership. Learn more about the development.

CORE collaborated with Whitman-Walker Health, Fivesquares Development, and Selldorf Architects on the redevelopment of the Elizabeth Taylor Medical Center Building.

12.14.20

Watch this video by The Hill to find out how Starbucks, Chase, and Mozzeria, a small Neapolitan pizzeria, are all cleverly designed to serve the large, local deaf community. All three businesses incorporate aspects of what architects call “deaf space” into the designs of their stores. For example, Mozzeria has a large, open-concept floor plan that allows for nonverbal communication between any two people in the restaurant, no matter how far apart they are. Says Mozzeria CEO Ryan Maliszewski “Mozzeria […] and corporations like Chase and Starbucks have been utilizing Deaf-centric lenses on top of design thinking principles to create, not only all-inclusive and innovative spaces or experiences, but opportunities for Deaf people to bring top notch customer service and deliverables each and every time.”

12.11.20

Whitman-Walker Health and Liz Cultural Center, The Corner, win in this year's ABC Excellence in Construction Awards, in the "Medical, New Construction (under $20 million)" category. Congratulations on an outstanding achievement and kudos to Davis Construction and all the talented team members that made these projects a success! The Associated Builders and Contractors Awards recognize and celebrate outstanding projects built by Washington-area ABC members. According to Patrick J. Dean, president, ABC Virginia Chapter, “these winning projects highlight and honor the extraordinary teamwork between general contractors, architects and engineers, specialty contractors, and material suppliers." Read the press release.

CORE collaborated with Whitman-Walker Health, Fivesquares Development, and Selldorf Architects on the Cultural Center, which is part of the 165,000 SF mixed-use development on 14th Street. Read our case study.

11.18.20

The American Enterprise Institute Headquarters at 1789 Massachusetts Avenue NW received the prestigious District of Columbia Award for Excellence in Historic Preservation in the category of Design & Construction in 2020.

The historic structure is a rare example of a private building with preservation easements on both the exterior and the interior. Partnering with Hartman-Cox Architects, who were in charge of the exterior building restoration and renovation, CORE delivered an interior design that did not impact the original ceiling, walls or floors, providing state of the art facilities and office space, including a servery and broadcast studio.

Watch an excerpt of the awards video:

11.4.20

Business is not only booming for food hall vendors, but also food halls in general. In Washington, DC, several food halls have opened during the pandemic. The Roost on Capitol Hill is the largest and most recent addition, a 12,500-square-foot facility that opened in September 2020.

Designed in collaboration with CORE architecture + design, the culinary clubhouse's programmatic layout is intentionally interrupted by freestanding venues, diverting the guest’s pathway and encouraging exploration and curiosity. To address safety and capacity issues, The Roost employed an incremental approach to opening, with only a few vendors opening at a time.

Read the full article in the Fall 2020 issue of Edible DC Magazine.

11.3.20

Mozzeria is featured in ReOpen, a short-format documentary series that gives viewers a window into the difficult decisions that restaurant chefs and owners are making every day to try and provide hospitality, keep diners safe, and save their businesses during a global pandemic.

Watch the episode at reopendoc.com.

10.30.20

“We were really excited by the opportunity to work with [Mozzeria] to create a space that really embraces DeafSpace design principles,” says Allison Cooke, principal and director of hospitality design at CORE architecture + design, the firm Mozzeria partnered with to design the pizzeria’s D.C. location and lay the framework for future expansions of the restaurant.

Mozzeria’s CEO Ryan Maliszewski notes that Cooke and her team did a great job of modernizing what the original spot had on the West Coast and bringing the new location to life through the colors, openness and overall design of the space. 

Read the full article at districtfray.com.

10.21.20

Dubbed "Liz" in tribute to AIDS activist and actress Elizabeth Taylor, the project retains two historic buildings constructed in the first decade of the 20th century.

The building's design is a collaborative effort of Selldorf Architects, a New York-based firm, and Washington's CORE architecture + design. The goal was to meld historic preservation and new construction to achieve a single interconnected structure that is both compatible with its neighborhood and a distinctive addition to it.

Read the full article at page 42 and 43 of ArchitectureDC.

10.21.20

“It is important for those two spaces to be visually connected, the pizza makers and the rest of the cooking line in the back. That's the cool thing about American sign language is that you can communicate over much longer distances. You don't have to yell, you can just sign,” says Joe Messier, Project Architect at CORE.

In some cases, though, the goal of the design was not to open up sightlines, but to break them up. Deaf and hard of hearing guests have a right to private conversations, as well as to not be distracted by a sign language conversation happening across the room, notes Messier. To that end, this new Mozzeria location has different levels of seating, which provides natural breaks in lines of site. The design of this space is meant to help facilitate sign language conversations while still being visually compelling.

Read the full article at restaurant development + design magazine.

10.19.20

CORE Principal Allison Cooke and Mozzeria CEO Ryan Maliszewski spoke with Foodie and the Beast Nycci Nellis and David Nellis about their partnership to create an inclusive and unique pizzeria prototype concept for Mozzeria, which is owned, managed, and staffed by Deaf and hard of hearing people. Allison and her team collaborated with Mozzeria to deliver a dining space inspired by DeafSpace design principles. Mozzeria's first DC location close to Gallaudet University is now open. Listen to the podcast.

10.15.20

As Executive Architect, CORE architecture + design collaborated with co-owners Fivesquares Development and Whitman-Walker Health, and Selldorf Architects (Design Architect) to deliver the award-winning mixed-use development Liz on 14th Street, which started leasing before construction was completed. The team was tasked with transforming two historic building structures into a 165,000 SF modern complex, featuring residential, office, and retail spaces. The development not only creates long-term funding for the mission and growth of Whitman-Walker, but has a transformative effect on the entire 14th Street corridor. Read on to find out how the Executive Team successfully navigated and resolved the various complex challenges they faced with this unique development.

"We had a great experience working with CORE on the Liz. Developing our Cultural Center in particular was a very important aspect of the project to us. They were true partners helping us navigate mid-stream program changes and we were very impressed with how they never shied away from a challenge." - Don Blanchon, CEO, Whitman-Walker Health System

Read our case study.

9.23.20

Located in Washington, D.C., Astoria is a craft cocktail bar/Sichuan restaurant that opened its doors in the summer of 2019. Designed by CORE, the operation’s look takes inspiration from a number of sources, from passenger train cars to early 20th century New York City to Chinese design, says Allison Cooke, Principal and Director of Hospitality Design at CORE.

The train car feel hits home just past the entryway, where a curved brass screen on the left runs from the ceiling down the brick wall, copying the curve of a passenger train. While the brass adds more NYC-inspired opulence to the space, the brick wall is a call-out to Chinese design, which can contain both ornate and rough elements, Cooke says.

Read the full article at restaurant development + design magazine.

9.17.20

Coffee shop Cameo and retailer Shop Made in D.C. open stalls at the 12,500-square-foot food in D.C.'s Hill East neighborhood. The Roost occupies the first floor of the newly developed Blackbird apartment complex at 1401 Pennsylvania Ave. SE. CORE collaborated with Neighborhood Restaurant Group (NRG) and May Riegler on the design for The Roost and Blackbird interiors and amenity spaces.

Cameo and Shop Made in D.C. are the first of 12 stalls that will open on a rolling basis leading up to Thanksgiving, said Michael Babin, NRG co-founder. Other tenants will include a Red Apron sandwich shop; a separate taco spot, Hi/Fi Taco, also from Red Apron; a beer bar called Shelter; a cocktail bar called Show of Hands; and a full-service Italian restaurant from chef Matt Adler called Caruso's Grocery.

Read the full article at bizjournals.com.

9.17.20

Restaurateurs Melody and Russ Stein, founders of San Francisco-based Neapolitan-style pizzeria Mozzeria, met as students at Gallaudet University in 1995. Now, 15 years later, the restaurant has opened its second location near their alma mater on H Street Northeast, with a completely deaf and hard-of-hearing team.

Core Architecture + Design designed the bright and obstruction-free space with deaf people in mind. “The idea is to create a highly visual and open space where people can communicate via sign across the room without barriers—to create as porous an environment as possible,” Maliszewski says.

Read the full article at washingtonian.com.

9.10.20

San Francisco-based Neapolitan-style pizzeria Mozzeria, one of few deaf-owned businesses in the U.S., is opening a location on H Street in Northeast D.C. Sept. 4, not far from Gallaudet University.

The H Street restaurant was designed with DeafSpace Principles, which incorporate open space design, as well as strategic placement of windows, lighting and seating to maximize the effect of the visual experience for deaf customers and employees.

Read the full article at wtop.com.

9.10.20

All of the employees are deaf and communicate using American Sign Language (ASL).

As Ryan Maliszewski adds, “Don’t know sign language? No problem! Mozzeria offers all our customers an inclusive and highly visual dining experience that no other restaurant can match. Our employees are committed to ensuring that our guests feel like part of our community. Come in with an open mind, an empty stomach, and leave with a fresh perspective and even fresher pizza!”

Read the full article at wjla.com.

9.10.20

“[Cofounders] Russ and Melody established Mozzeria with the goal of reducing the significant employment disparities faced by Deaf people,” stated Ryan Maliszewski, Chief Executive Officer. “Beyond serving delicious wood-fired pizza to our customers, we’re creating career opportunities for our community at Mozzeria, and showing the world creative ways to be inclusive. Mozzeria prepares our employees with the skills to advance in their careers and inspire prospective employers to hire them.”

Read the full article at local12.com.

9.10.20

Mozzeria is looking to open at least two locations each year, stimulating about 15,000 career opportunities for Deaf people. “Mozzeria really wants to be a platform for helping Deaf employees reach higher ground; get into management and get opportunities to train other people as they come in the pipeline and differentiate themselves in a very competitive market and a very competitive area. So I’m really proud of the team thus far,” Maliszewski said.

The employment opportunities are impressive…and so is the menu: they’ve got Washington’s first double wood-burning pizza oven to cook up their popular Margherita pies. Fresh mozzarella is made in-house.

Read the full article at wfxrtv.com.

9.10.20

Mozzeria, a Neapolitan-style pizzeria, is opening its doors to customers Friday, making it the first Deaf-owned and Deaf-led business on D.C.'s H street corridor in more than 150 years.

The restaurant itself is designed to harmonize with the Deaf experience. The kitchen and dining spaces are open in order to maximize visual communication between staff members, and LED lights are used as a notification system for incoming calls.

Read the full article at nbcwashington.com.

9.9.20

FOR IMMEDIATE RELEASE

Deaf-Owned-&-Operated Pizzeria, Designed by CORE, Is Inclusive from the Ground Up

Mozzeria's unique and inclusive dining experience will offer pizza-lovers an opportunity to interact with DC’s vibrant Deaf community while enjoying authentic wood-fired Neapolitan style pizza.

WASHINGTON, DC — Local award-winning design studio CORE architecture + design collaborated with Mozzeria, a San Francisco-based Neapolitan-style pizzeria, to create a prototype for an inclusive and unique pizzeria concept, which is owned, managed, and staffed by Deaf and hard of hearing people. This new, much-anticipated DC location opened Friday, September 4 at 1300 H Street, NE for carry out service and delivery through online ordering.

Collaborating closely with the team at Mozzeria, CORE created a dining space inspired by DeafSpace design principles. These strategies emphasize better visual and sensory awareness through clear sightlines, spatial orientation, and careful positioning of lighting, windows, and seating. CORE used these standards to create an environment that balances easy visual communication, as well as conversational privacy for American Sign Language (ASL) communication. To do this, CORE created an inviting, open layout with a 360° bar and pizza station, and designed private areas for customers who want to have more intimate conversations.

“We plan to keep DeafSpace design principles in mind when working with other clients in the future,” said CORE Principal & Director of Hospitality Allison Cooke. “We have always been focused on creating inclusive barrier free spaces and are excited to now have this knowledge set to apply. CORE’s co-creative design process was also well-suited to a client whose primary method of communication is visual. Through pictures, sketches, and even video mockups we were able to quickly arrive at a successful design.”

CORE's prototype design is a true expression of the Mozzeria brand, which is characterized by a simple black and white palette with accents of red. The iconic logo is used on mosaic tile over the pizza oven and inset in the floor tile at the front entrance. Most surface tops use solid white material or marble. Additionally, warm grey textures and wood tones are used throughout the space to create an inviting atmosphere while maintaining a fairly monochromatic environment that reflects the brand.

Mozzeria sets itself apart with its Neapolitan style pizza, officially recognized for its authenticity and high standards by the International Associazione Verace Pizza Napoletana (AVPN). Given this distinction, the main point of attraction in the DC space is an innovative Italian wood-fired double oven. Every design decision focused on the visual importance of the pizza oven.

“Our primary focus was facilitating a Deaf-friendly space plan and then we layered on the proper lighting levels and backdrop for easy communication,” said Cooke. “Members of the client team were instrumental in providing their perspective on how Deaf people work and experience restaurant spaces, raising our awareness of those design factors. For example, the simple and clean finish palette intentionally minimizes visual distraction in the space while beautifully enhancing the Mozzeria brand.”

The group behind this remarkable concept aims to actively reduce employment disparities and bridge communication gaps by hiring Deaf and hard of hearing team members while teaching diners how easy and delicious inclusion can be.

“Deaf and hard of hearing people have long faced disproportionately high unemployment rates. As a community-based brand, Mozzeria is addressing these disparities through career enhancement opportunities that include instilling employees with valuable skills that will take them far in life,” states Mozzeria Chief Executive Officer Ryan Maliszewski.

Mozzeria opened its first location in San Francisco in 2011 and plans to expand their concept on a national level with the support of the Communication Service for the Deaf’s Social Venture Fund (CSD SVF). Its first location has become an international destination for Deaf and hearing people alike. The recently completed 2,500 square foot DC location is located just steps away from Gallaudet University, the world’s only university designed to be barrier-free for Deaf and hard of hearing students.

As Maliszewski adds, “DC is a magnet for the deaf community thanks to local educational institutions and the federal government, the nation’s largest employer of deaf and hard of hearing people. However, across the globe, Deaf-owned businesses remain scarce. With its second restaurant in DC and more locations on the way, Mozzeria is at the forefront of a revolution. Join us!”

About CORE architecture + design
CORE architecture + design is an award-winning architecture and design firm that brings a spirit of exploration to each project and fully integrates the client in their co-creative design process. From dream to reality, CORE turns storytelling into rich architectural spaces and vibrant built environments that enhance lives and neighborhoods. The firm's portfolio includes chef-driven restaurants, hotel public spaces, mixed-use developments, and large-scale office and residential developments. Visit coredc.com and follow COREdc on Instagram and LinkedIn.

Contact:
Christina Schlecht
202.466.6116
cms@coredc.com

9.3.20

Mozzeria, a Neapolitan-style pizzeria from San Francisco that’s run entirely by deaf or hard-of-hearing workers, opens a new D.C. outpost tomorrow on H Street NE. D.C.-based design studio CORE architecture + design employed “DeafSpace” principles with strategic window placement, lighting, and seating to maximize the visual experience for customers and employees.

The pizza shop on the ground floor of the new Baldwin apartment complex (1300 H Street NE) sells wood-fired pies, Italian cocktails, and fried bars of breaded mozzarella. The sun-filled space will start out with takeout and delivery. Customers can place orders online or at the restaurant.

Read the full story at dc.eater.com.

8.31.20

Located in the heart of the district at 1800 Eye Street, adjacent to the World Bank and only two blocks from the White House, stands a historic structure, which was recently renovated and expanded to serve as the new DC headquarters of Arizona State University (ASU).

To pay homage to its American desert southwest home, ASU wanted to use sandstone commonly seen throughout Arizona to create a feature wall in the lobby that simulated if a slice of a slot canyon was extracted and displaced. “We translated that into a concept of a windswept sandstone canyon, cut out of the American Southwest and inserted into downtown DC,” Peli said. “Through studies of the natural windswept forms, a digitally modeled surface was generated mimicking the canyon-like features.

Read the full article at Building Stone Magazine.

8.20.20

The Silver Diner and Silver Restaurants have installed a new, custom air purification system to combat the coronavirus in all of its 20 locations.

Watch the news at nbcwashington.com.

8.4.20

The industry paradigm is completely changing and there’s no going back to a world before the pandemic hit us. There is only moving forward. That said, the mindset for reopening your business is not far different from opening your business. You’ll need to put new Standard Operating Procedures (SOP’s) in place, train staff, and on top, educate customers. Business survival and prosperity in the new normal will count on how well you engage with your local community and leverage technology.

Read the full article by CORE Senior Interior Designer Daniel Chapman in collaboration with PayPal.

7.31.20

Acoustics in hospitality spaces are typically a complex challenge for operators and designers alike. In a hyper-competitive market, even some food and lifestyle critics have taken to evaluating hospitality on the acoustical ambiance as well as the service and environment.

Read “Acoustical Considerations in Hospitality Design" by CORE Senior Interior Designer Daniel Chapman to find out why there is no one-size-fits-all approach, why the focus should always be on your target guests’ comfort, and more.

7.16.20

Server stations are the nerve centers for the restaurant's waitstaff. However, they are not among the first elements that spring to mind when designing a restaurant. Customers also give them little thought. In fact, from an aesthetic standpoint, the less they are noticed, the better.

Though they are small in proportion to the site’s footprint, server station designs merit serious consideration down to the smallest details. Moreover, the can also be assets in making patrons and staff safer in response to the COVID-19 pandemic. For example, "dedicating one station per staff member per shift will help reduce the likelihood of virus transmission via surface contact,” says CORE’s Senior Interior Designer Daniel Chapman.

Read the full story at rddmag.com.

7.16.20

Liz on 14th Street wins in the 2020 AIA|DC Washingtonian Residential Design Awards, in the Multifamily Housing category! Now in its 39th year, the co-sponsored awards competition recognizes excellence in residential design, including aesthetics, programmatic response and sustainability, throughout the Washington metropolitan region.

CORE collaborated with Whitman-Walker Health, Fivesquares Development, and Selldorf Architects on the 165,000 SF mixed-use development, transforming the historic Elizabeth Taylor Medical Center Building and Belmont Garage into a six-story structure with a penthouse, 60,000 SF of office space, 78 apartments, 20,000 SF of ground floor retail and restaurants, a Cultural Center, and an outdoor public seating area. Congratulations to everyone involved in the project!

Read the announcement.

Explore the project.

6.30.20

As D.C., Maryland and Virginia all shift to allowing indoor dining for the first time in more than three months, restaurants and their customers are having to grapple with entirely new experiences to mitigate the spread of the coronavirus. CORE client Silver Diner began ramping up its dining operations and rehiring many of those employees they had to furlough mid-March. As of June 24, 18 of its 19 locations were operating.

Silver Diner has worked with CORE to reconfigure dining areas in its 18 restaurants. “Plexiglass can kind of help prevent [Covid-19’s spread] if somebody is sneezing or talking, but really the biggest way to prevent it is through the HVAC system, which has a higher implementation cost,” said Allison Cooke, a principal for D.C.-based Core architecture + design, who is helping restaurant clients work through their reopening strategies. Silver Diner's Executive Chef Ype Von Hengst says “it’s all about making the guests not only feel welcome — that was always the case — but also making guests feel safe and comfortable in coming to your place. Because when we did open up, we thought it was going to be lines of people, but that hasn’t been the case, because people are careful and cautious.”

Read the full article at bizjournals.com.

Customer preferences and staff concerns will drive a lot of the adjustments to your restaurant. CORE is helping operators adapt using design strategies in their spaces that prioritize safety, by identifying challenges specific to their current layouts. Explore our reopening resources.

6.25.20

FOR IMMEDIATE RELEASE:

Washington, DC (June 25, 2020) – Shop!, the global trade association dedicated to enhancing retail environments and experiences, announced today that CORE architecture + design has received the Shop! Silver Design Award for Astoria in two categories, Restaurant Casual Dining & Wall Treatment, recognizing their outstanding work in retail design.

“Congratulations on behalf of our key sponsors, esteemed judges, and the entire Shop! Association team,” said Todd Dittman, CEO of the Shop! Association. “The creativity and high standard of work from your team offers an outstanding example of the best in our industry.”

The judges cited CORE architecture + design for creating a superb combination of the elements critical to success at retail: excellence in design, originality in use of space and materials, and quality of concept execution.

“We truly enjoyed collaborating with Devin Gong and his team, who are amazing partners that share our vision of design excellence,” says Principal Allison Cooke. “We are incredibly proud of everyone involved in the project, including our collaborators: Robinson Forged Metals, Hospitality Kitchen Design, Caliber Design, Inc. (MEP), and Rathgeber/Goss Associates (Structural).”

“Borne from Gong’s childhood love of trains, Astoria’s design fuses together the novelty of JJ Astor’s New York City with the luxury of Orient Express trains, where comfort and amenities were integral to the guest experience,” says Interior Designer, Kimi Laws.

CORE's design of the new luxury bar Astoria maximizes a narrow space at Dupont Circle, blending opulence and “Chinese ruggedness” with an elegant layout. The wall feature for which CORE won the award is an arched brass screen which unifies the space, and its shape reinforces traincar proportions. Explore the project on our website and visit our entry pages on the Shop Awards website: Restaurant Casual Dining & Wall Treatment.

The Shop! Awards recognize the best new designs in retail environments and experiences through several award programs, including The Design Awards, which celebrate achievements in areas such as new store design, renovations, fixtures, visual presentation projects, and in-store communications. For more information, please visit www.shopawards.org.

About CORE architecture + design
Under the leadership of principals Dale Stewart, Allison Cooke, and David Cheney, CORE thrives on complex projects and leads with experience, understanding that their best work comes from designing hand in hand with their clients. Bringing a spirit of exploration to each project, CORE believes that design has the power to shape experiences. Visit coredc.com and follow COREdc on Instagram, Twitter, Facebook, and LinkedIn.

About Shop!
Shop! Environments Association (shopassociation.org) is the global trade association dedicated to enhancing retail environments and experiences. Shop! represents member companies and affiliates worldwide from 23 countries. Since 1956, the association has brought value to the global retail marketplace through our industry leadership, research programs, industry certification, education and networking events. Shop! produces the award-winning magazine, Retail Environments, offering business-focused content to retailers, brands, designers and suppliers throughout the industry.

Contact: Christina Schlecht, 202-464-7456, cms@coredc.com

6.4.20

CORE architecture + design has been working with hospitality operators across the country these past months, advising on spatial strategies to increase guest, customer, and staff safety.

Gain insights on spatial considerations for a new mode of operating safely, shifting business models and new demands on space, and learn about concerns that operators at the forefront of reopening have been sharing with us.

 

Explore our restaurant reopening resources:

Restaurants: Envisioning Safe Reopening, Presentation

Restaurants: Envisioning Safe Reopening, Webinar Recording

Restaurants: Safe Reopening via Spatial Design

 

Watch a recording of our conversation with retail clients for insights on emerging customer preferences:

Retail: Insights and Adaptation, Webinar Recording

6.2.20

As a junior architecture major, Sara Cangarlu landed a full-time paid internship last year at a Washington, D.C., firm, where she was assigned to work on a major project — the design of a sports entertainment complex in Buffalo, NY.

Using skills she’d learned at the University’s School of Architecture and Planning, Cangarlu first started sketching designs on paper for a golf-themed complex that would feature a Retrofuturistic style. Next she worked on the computer, using a software program called Archicad to design rooms in the hotel that would be part of the complex.

During her internship, Cangarlu became a respected member of the team at CORE architecture + design and experienced firsthand the value of the University’s Integrated Path to Architecture Licensure (IPAL) program. Students in the program have to complete their coursework and the internships and six standardized exams required to become a licensed architect while they’re in school.

Read the full article at catholic.edu.

6.1.20

CORE Senior Interior Designer Daniel Chapman contributes this article on safe reopening to Empowered Hospitality.

The safe reopening of business is on the minds of many independent restaurant operators and patrons alike. Critical to the success of dine-in service is customer perception and demand.

As you consider reopening, it is imperative to get a read on your customer attitudes. Is reopening smart and safe at the moment? Will guests want to come back? What will make them most comfortable to ensure a return visit?

If re-opening is financially viable, the customer and employee experience will be the foundation to success, and spatial design will play a huge role in crafting that experience.

Read the full article at reopenhospitality.com.

5.22.20

“At this early stage, we are seeing several states place priority on outdoor seating for safe reopening. Talk to your landlord or city to see if they will allow you to create an outdoor cafe in underutilized spaces in these special circumstances.” - Allison Cooke, Principal, CORE architecture + design.

How you can adjust your floor plan:
- Convert bars to takeout order staging and pickup points for your food runners.
- Remove any tables near food expediting, dish return, and your host area.
- Readjust seats to face out for loose tables and wherever possible.

Don’t forget to contact your reservations platform to adjust your inventory on any public listings like Resy or OpenTable. Learn more getbento.com.

5.21.20

Restaurant owners across the country are facing the challenge of a lifetime as they plan to reopen their doors to dine-in guests. Top of mind for most is how to keep diners and staff safe while maintaining social-distancing practices. That translates to reconfiguring tables, being transparent about cleanliness and—in many cases—enlisting a reservation platform to control crowds and limit capacity.

CORE Principal Allison Cooke and her colleagues have been working with restaurants across the country over the past few months to creatively reconfigure their spaces to meet new safety requirements. They are encouraging restaurants to leverage tech to limit guest interaction, including taking reservations, placing food orders in advance and paying up front—all of which can be executed through third-party apps. Cooke even suggested that booking platforms could allow guests to build out customizable profiles that detail exactly how they'd like to be interacted with—from server encounters to cutlery presentation.

Read the full article at timeout.com. Explore CORE's Reopening Resources.

5.20.20

Watch this video recording of our webinar, Retail: Insights and Adaptation, to hear real-time insights from two DC-based retailers on emerging customer preferences.

Allison Cooke, Principal, CORE architecture + design, speaks with Arielle Weinberg, Founder, Arielle Shoshana, and Ken Sandy, Managing Partner, Dryy Garment Care. Find out how their creative outreach during COVID-19 is strengthening their relationships and influencing their business models so they can emerge stronger. They also discuss how they envision business re-engaging at their stores.

 

5.15.20

Whoever visits the US state of Arizona knows what to expect outside the air-conditioned areas in the offices and apartments: there is desert heat, and in the hinterland there are the famous sandstone gorges carved to sculptures by that wind and torrential rain. On the other hand, if you visit the new building of the Arizona State University in the federal capital Washington D.C., the unexpected awaits you: in the lobby of the venerable building the striking landscape of the US state is reproduced on 2 walls.

This was not done in the form of a replica of the magnificent gorges as true to the original as possible, but as an abstract interpretation in natural stone, which nevertheless allows beholders to recognize the original.

Read the full article at stone-ideas.com. Explore the project.

5.15.20

Allison Cooke, CORE's Principal and Director of Hospitality Design, works with clients to get their spaces ready for reopening.

"We always look at what are the operational characteristics they need to achieve and functionalities," she says. She's aiding restaurants across the country with "simple strategies that they could implement that are low cost and will make their spaces safer."

The first major change to restaurants will be capacity. To maintain distance, restaurateurs plan to start at 50% maximum, a concept many first flirted with weeks ago before regulations shut down dining rooms completely.

Communal tables may only hold parties of two at either end, or one party of four in the middle.
When it comes to banquette seating for two, both people may end up the cushy seat. Cooke says it will be safer for servers if both parties sit facing outward, so the server doesn't need to slide in between tables in order to reach the far-seated guest.

Identifying points of congestion and finding flow will positively affect how people safely move around the space.

Read the full article at cnn.com.

5.8.20

Oyster Sunday establishes strategic partnerships to support independent restaurants and small food and beverage companies. They are committed to supporting independent restaurants and bars with free consultations in the wake of COVID-19 to ensure they have another resource in their corner during these trying times.

Access Oyster Sunday + CORE's free reopening resource "Reopening | Creating Safe Spaces," which includes CORE's recent webinar, Restaurants: Envisioning Safe Reopening, a deep dive to help operators consider potential adjustments to their physical spaces in order to safely welcome back their teams, vendors, and guests.

"We do not have all the answers, and we are navigating this together. We are trying to contribute what we can, rather than sit still. The path to reopening will be fraught with difficult choices. The intention is that this be a thought starter and an opportunity for us to share what we are hearing from operators in the DC market and beyond. We are architects and designers, so we will keep our focus on the intersection of operations and physical space." - Allison Cooke, Principal and Director of Hospitality, CORE architecture + design

4.30.20

The hospitality industry has been forever transformed by COVID-19. What will dining out mean to customers now?

Watch a video recording of CORE's webinar, Restaurants: Envisioning Safe Reopening, aimed at providing guidance for restaurant owners and operators as they navigate reopening. Allison Cooke, Partner & Director of Hospitality, and Daniel Chapman, Senior Interior Designer, share insights on spatial considerations for a new mode of operating safely. They discuss shifting business models and new demands on space. They relay concerns operators at the forefront of reopening have been sharing with our team.

Download our resources.

4.13.20

Listen to this NPR "How I Built This" podcast episode with the founders of sweetgreen to hear about their impressive journey, from the architectural design of their fast casual concept and their first location in Georgetown to the recent launch of their Impact Outpost Fund, which partners with Chef Jose Andres' World Central Kitchen to help front-line medical workers during this crisis. Listen to the podcast at npr.org.

4.2.20

Although the novel coronavirus outbreak has forced many restaurants to pivot and offer takeout and delivery, it still won't be enough to sustain a portion of the region's eateries and dining rooms once the pandemic is over. The Restaurant Association Metropolitan Washington estimates that 25%-30% of its roughly 1,200 members won't be able to weather the storm and will have to shut down once all is said and done.

Chef and restaurateur Amy Brandwein is also concerned about business limping back once she can reopen her restaurants, Centrolina and Piccolina, at CityCenterDC. Assuming she's able to fully reopen in July, she estimates from that point that until the end of the year, business will still be down 25%.Sales of the pantry items and takeout and delivery meals are bringing in some revenue — but it's only about 30% of what she'd be making if the restaurants were open, she said.

"This is a time where you really need to support your local businesses because the consumers have enormous buying power right now in terms of who they're buying from and what they're buying," says Amy Brandwein, Chef and Owner of Centrolina at CityCenterDC. "As long as we have thoughtful consumers out there who are thinking about what places they want to survive after all this, I think that is what drives the business to be able to sustain themselves during this time period."

Read the full article by Katishi Maake, Staff Reporter, Washington Business Journal at bizjournals.com.

4.1.20

Dry cleaners such as Dryy Garment Care are an essential business and continue to operate during these challenging times. They are doing an incredible job in providing customers with their outstanding services while observing social distancing. Dryy supports the health and wellbeing of their customers and team members, putting in place revised hours of operation. The dry cleaner is also committed to weekly outreach efforts in the communities that they serve. As Dryy's Vice President Ken Sandy states: "We have to do our part not just in thriving times but when there are unusual times such as the current climate. Together we can make a huge impact." Dryy's newest location at City Vista in the Mount Vernon Triangle neighborhood is now open.

3.23.20

Cotton & Reed has turned their distillery into producing hand sanitizer for sale and donation. Purchasing a bottle is a great way to keep yourself and those around you safe, while supporting a small business and giving back to the community. Learn more at cottonandreed.com.

3.20.20

Chef José Andrés has reopened several of his Washington, DC restaurants as community kitchens. The locations serve meals out of side doors and patios at reduced prices. Free meals are available for those who can’t pay, and customers have the option to donate meals as well. Learn more about his World Central Kitchen #ChefsForAmerica initiative at wck.org.

3.6.20

The Liz at 14th Street, a mixed-use development by Fivesquares Development and Whitman-Walker Health, is among the Washington Business Journal's 25 Best Real Estate Deals of 2019. Each year, the journal honors the best in the business in the DC metro area, from neighborhood-changing leases to new hotels to record-breaking financing deals and more. CORE architecture + design collaborated with Selldorf Architects on the historic development. Explore all winners at bizjournals.com.

3.1.20

According to Chaney Kwak’s article in Hemispheres Magazine, "Three Perfect Days” in Washington, DC include a visit to Cotton & Reed, a bar that delivers naturally complex spirits and cocktails and the capital's first rum distillery. The bar’s design incorporates light and nature to offset the building’s factory vibe. Read the full article at hemispheresmag.com.

2.5.20

Arizona State University DC wins a 2019 Pinnacle Award in the Architectural Carving/Lettering/Sculpture category. Congratulations to the amazingly talented Las Vegas Rock Inc., who received the award during the Natural Stone Institute Awards Ceremony in Las Vegas, NV. We very much enjoyed co-creating the unique wall design with everyone involved in the project. The Judges were raving: "Unique, individualized expression in a vertical plane. Bas relief is impressive with its expression of a sense of place, a sense of land forms. Great appreciation for the artistic hand of the sandblaster. It is meaningful and successful." Read the press release at naturalstoneinstitute.org. Watch the video.

1.31.20

Allison Cooke went on air at The Line Hotel talking with antrepo podcast host Nathan Hill about interior architecture, revealing unique perspectives on the design process and the creative community. antrepo is an interview series by Spaeth Hill that includes local, national, and international guests concerned with art and design. Listen to the podcast at antrepo.simplecast.com.

1.23.20

Congrats to CORE architecture + design client minibar by José Andrés for ranking among the top 20 of Washingtonian Magazine's 100 Very Best Restaurants in 2020. Writer Ann Limpert describes the restaurant's cuisine as a "surrealist odyssey of a tasting menu," which features 20-plus courses. We recommend to go on that culinary journey + enjoy minibar's unique and experiential atmosphere. Explore all top 20 spots at washingtonian.com.

1.20.20

CORE Principal Allison Cooke moderates a Pop Up version of FAB - an educational and inspirational workshop created by women, for women in the hospitality industry - in Washington, DC on February 24, 2020. Join an incredible group of DC-based women in hospitality in honest conversation about vulnerability in work life and personal life. The panel includes Jamila Robinson, Philadelphia Inquirer; Meredith Tomason, Baking Division Nestle USA; Rose Previte, Maydan and Compass Rose; and Ayeshah Abuelhiga, Mason Dixie Biscuits. Moreover, Dana Cowin will talk about the Mentor Paradox, revealing how she came to realize that you can unleash your own mentoring skills for others at any age and how to become your own mentor in the absence of someone willing to show you the way. Get your ticket at thisisfab.com.

1.7.20

Spot Golf LLC is currently in discussions with Reston-based Billy Casper Golf, which operates and manages the 100-acre 1757 Golf Club in Dulles to build a driving range and entertainment venue. In comparison to its competitors, Spot Golf says it has slightly smaller gameboards, taking up less space for its facilities. CORE architecture + design would serve as the design architect on the project. A very similar venue is making its way to Buffalo, New York, and will cost $30 million to build on 7 acres. OnCore Golf, a partner and affiliate of Spot Golf, is the developer behind that project, which has a targeted opening of 2021 and could hire between 400 to 500 workers once complete. Read the full article by Katishi Maake at bizjournals.com. Explore OnCore Buffalo in our portfolio.

1.1.20

CORE's Principal and Director of Hospitality, Allison Cooke, joins chefs, restaurateurs, business leaders, academics, and other experts, who volunteer their time and serve as a source of expertise and a sounding board for the James Beard Foundation's Women’s Leadership Programs team. JBF’s mission is to celebrate, nurture, and honor chefs and other leaders making America's food culture more delicious, diverse, and sustainable for everyone. Visit jamesbeard.com.

12.9.19

Arizona State University, one of the largest universities in the United States, hired CORE to focus on the challenges of design, preservation and other approvals, and construction logistics for the renovation of their new headquarters in Washington, DC. Learn about the many challenges the design team successfully addressed to deliver a building, which "sparkles amid the more utilitarian office buildings of the Golden Triangle, and symbolizes the growing ties between Arizona and DC." Read the full article by Steven K. Dickens published in ArchitectureDC. Explore Arizona State University in our portfolio.

11.1.19

Liz at 14th Street will open to the public this month. The Washington Business Journal went on a tour of the seven-story, 165,000-square-foot building, which combines offices for Whitman-Walker's headquarters, new residential units, and retail space. A partnership between the nonprofit heath system and Fivesquares Development, the redevelopment of the historic Elizabeth Taylor Medial Center and Belmont Garage is meant to serve as both community and cultural hub and a source of income for Whitman-Walker for years to come. It has been an amazing journey for CORE to work on this unique development with an outstanding group of people, including Selldorf Architects and Balfour Beatty US. Read the full article at bizjournals.com.

10.14.19

David Cheney, AIA participates in the Urban Land Institute Open Space Advisory Services Panel this week in Fort Lauderdale, Florida. The Fort Lauderdale Downtown Development Authority has engaged ULI to provide a a panel to focus on strategies for the development of quality parks and open spaces in DowntownFTL and to develop a new vision for Downtown’s most centralized park, Huizenga Plaza, located on the iconic Riverwalk and Las Olas Boulevard. Learn more about the panel at ddaftl.org/ulipanel.

10.8.19

David Cheney, principal with CORE architecture + design, said his mid-size firm typically does first-cut renderings in-house, and then farms out the final product to a renderer. He said overseas firms typically do solid work, quickly and affordably, but Core prefers to work with American renderers to avoid miscommunications. And Core generally avoids fake store names, Cheney said, because the last thing you want to do as an architect or developer is confuse or upset your community — give them a take on Starbucks, say, when the neighborhood wants a local product. Plus, he said, a Chinese or Ukrainian firm will often toss in store names based on their view of American culture. "It gets dicey," Cheney said. "People may think you're fooling them." Read the full article at bizjournals.com.

10.3.19

We are excited about our collaboration with Neighborhood Restaurant Group and May Riegler on The Roost, a new food hall featuring a mix of concepts, coming soon to Capitol Hill. Read the full article at bizjournals.com.

9.23.19

OnCore Golf announced today that they would be investing $30 million to build a super golf complex located in the company’s home city of Buffalo, New York. OnCore Buffalo will feature a driving range as its main attraction with three tiers to tee off from and play games with friends. “We’re very excited to be able to bring this kind of golf and sports entertainment experience to an urban setting – the result of engineering and technology innovations that have been years in the making,” said OnCore Golf co-founder Keith Blakely. Read the full article at golfcity.com.

9.23.19

Congrats Astoria for joining Michelin Guide Washington, DC's 2020 Bib Gourmands. Kudos to Devin Gong and Chu Yi, the amazing duo behind this luxurious bar that transports guests into the glamorous world of Victorian-era train travel. Pro tip from the inspectors: “The cocktails are a great part of the experience.” We also applaud Pearl Dive Oyster Palace for staying on this high-caliber list. Bib Gourmand restaurants are selected by Michelin’s inspectors because they serve high-quality food available at a reasonable price. Read the full article at guide.michelin.com.

9.20.19

A Topgolf competitor is launching in Buffalo and Columbus is among its future targets. OnCore Buffalo will be a $30 million sports complex that will combine a three-tiered driving range with other sports activities. The project was announced Friday by its owners OnCore Golf CEO Keith Blakely, developer Doug Swift, and Joseph Carubba, former CEO of Carubba Collison. That group said the complex could be a template for similar operations in cities including Columbus, Cincinnati, Knoxville, Pittsburgh, Las Vegas, Phoenix, metropolitan New York, Denver and Washington. Read the full article at bizjournals.com.

9.20.19

OnCore Buffalo will feature a unique three-tiered golf driving range with state-of-the-art radar and camera systems used in each hitting bay to deliver incredible gaming and learning possibilities for golfers and non-golfers alike. The complex includes a 120 to 160-room hotel and extensive food and beverage options. Explore the project. Watch the video at youtube.com.

9.20.19

Plans for a $30 million project have been unveiled for Kelly Island. Details are few at the moment, but the plans for OnCore Buffalo, a new golf and sports complex along the Buffalo River, were unveiled on Friday morning. Keith Blakely, chairman of OnCore Golf Technology, SpotOn Ventures President Doug Swift, and former Carubba Collision CEO Joe Carubba discussed the project during the morning. Watch the news coverage at wivb.com.

9.20.19

A three-tiered golf driving range proposed by a local business group is the centerpiece of a $30 million sports complex on Ganson Street in Buffalo, NY. OnCore Buffalo is lead by OnCore Golf CEO Keith Blakely, developer Doug Swift and Joseph Carubba, former CEO of Carubba Collison. “This is not ‘Top Golf’,” said Swift. “This is something very unique. We want this to be totally accessible to those who golf and those who don’t. We want to show people that this can be done on a very small, urban footprint.” Read the full article at bizjournals.com.

9.20.19

OnCore Buffalo is a $30 million sports entertainment facility, which will include a three-tiered driving range with parking underneath, extensive food and beverage options, and a fully-integrated hotel. The complex by OnCore Golf will offer 72 hitting bays that provide comprehensive data on swing and ball speed, distance, and more. Based on a proprietary design, the elevated range features targets at distances ranging from 50 to 170 yards. The design offers a significantly smaller physical footprint than similar competitors, allowing OnCore Golf to target urban centers. Read the full article at forbes.com.

9.20.19

A portion of Ganson Street in Buffalo, NY could soon be the home of a new sports complex and hotel. OnCore Buffalo is planning to bring the golf-themed complex to 7 acres of property on Ganson Street. Officials from OnCore Buffalo say the estimated cost of the project is $30 million and could create 400 to 500 jobs for our area. Watch the news coverage at wgrz.com.

9.20.19

OnCore Buffalo, a golf and hotel complex, will include a Top Golf-like, three tier driving range and a 120 to 160-room hotel on the north end of the complex. The range itself is elevated with parking underneath, a proprietary design that features targets at distances ranging from 50 to 170 yards. The back wall of the range has 250-yard targets. Customers will be able to play a variety of games, some competitive and others purely for enjoyment, that will be shown on the high-resolution monitors that are in each bay. There will be extensive food and beverage options throughout the facility, including service at the hitting bays. The facility will also be heated, so it will be open year-round. Read the full article at buffalorising.com.

9.20.19

Buffalo-based OnCore Golf announced a proposed development of a sports entertainment complex and full integrated hotel on Kelly Island along the Buffalo River. OnCore Buffalo features a three-tiered driving range with radar and camera systems used in each hitting bay, which will provide gaming possibilities for those, who aren't the most experienced of golfers. For the avid golfers, the hitting bays will provide shot analysis. "Our architect, CORE out of Washington DC, has come up with a design that is spectacular, inspirational and a bit of a show-stopper. It's certainly unique for Buffalo and for anywhere else in the world for that matter," said Doug Swift, the president of Spot On Ventures. Explore the full coverage at wben.radio.com.

9.16.19

Eater DC includes Astoria in their latest listing of the 15 Hottest Bars in DC. Located at Dupont Circle, CopyCat Co.’s gorgeous, gold-adorned sibling imports the consistent tiki and classic cocktails that made its first location along H Street NE famous. The food inside the narrow-shaped bar is made up of well-researched Sichuan classics from owner-chef Devin Gong. Explore the map at dc.eater.com.

8.23.19

Silver Diner’s 16th restaurant is full of firsts for the Rockville-based chain. A 6,800-square-foot, 300-seat location officially opening Monday at Rio in Gaithersburg will be the first with an outdoor patio and the first with a full-service indoor and outdoor bar, in addition to its traditional diner counter. This is Silver Diner 2.0, the company says. Read the full article at bizjournals.com.

8.16.19

A new mixed-use development called Liz will have some of the highest rents in Washington. But it will also help fund Whitman-Walker Health, a nonprofit that has served the community for decades. Read the full article at nytimes.com.

7.31.19

EastBanc and Mitsui Fudosan America broke ground on The Silva, a 10-story multifamily development at 1630 Columbia Road NW. The project will deliver over 170 apartment units, two levels of underground parking, an open-air courtyard, a resort-style rooftop pool, a private resident dining room and café, and a fitness center. CORE collaborates with Grimshaw and the team to develop and communicate the design intent for construction. Read the article at dc.urbanturf.com.

7.23.19

Austin Graff features Astoria, CopyCat Co., Cotton & Reed, and Barmini in his selection of The Best DC Cocktail Bars, published in The Instagrammers Guide. He based his ranking around four categories: quality of cocktails, vibe, neighborhood, and gram-ability. Congratulations to our clients! Visit their bars and explore their cocktail program while taking in each space's unique atmosphere. Read the full article at igdcofficial.com.

7.21.19

Thanks to an innovative partnership between Whitman-Walker Health System and private developer Fivesquares Development, two historic structures in the heart of 14th Street have been transformed into a block-long mixed-use development called Liz, which has a transformative effect on the entire corridor through the creation of a cultural hub, outdoor gathering spaces, public art and retail amenities. We are proud to collaborate with an amazingly talented team on this important development. Read the full article at forbes.com.

7.17.19

We congratulate District Taco to their 10-year anniversary! We are always excited to see our clients' continued success and feel honored to have been part of District Taco's journey. When designing the concept with CORE "we reused and recycled as many building materials as possible so that the restaurant feels relaxed and modest. This way, we create a comfortable environment where the main focus is our fresh, simple food that tastes great,” said Co-Founder and CEO Osiris Hoil. Read the full article at alrnow.com.

7.17.19

The Prince William Board of County Supervisors unanimously approved special use permits tied to new construction at the Potomac Shores development near Dumfries, VA, teeing up construction work on close to 3.7 million sf of commercial space across the the 1,920-acre property. CORE is creating a new community amenity building in the commercial center of the new development. The main goal of the 16,000 sf 2-story Station House is to serve as a railroad passenger access terminal, providing amenities for visitors utilizing Virginia Railway Express (VRE) trains and residents of the community. Read the full article at bizjournals.com.

6.7.19

Israeli shared workspace provider Mixer will open its first U.S. location at CORE-designed 600 Massachusetts Avenue NW, a trophy office building near Mount Vernon Square anchored by law firm Venable LLP. The firm recently signed a lease with the property's owner, a joint venture of Gould Property Co. and Oxford Properties, for about 30,000 square feet, including a historic townhouse that was incorporated into the 400,000-square-foot office building. Read the article at bizjournals.com.

6.1.19

"I always rode trains when I was little, and I loved the dining car of the train," says Astoria owner Devin Gong. With the help of CORE architecture + design, Gong brought his childhood nostalgia to life. With nods to his flagship spot on H Street, Copycat Co., the space invokes the kind of intimate setting you’d perhaps get from a drink on a bustling train car in the midst of a grand adventure. Read the article at ontaponline.com.

5.29.19

James Beard award-winning chef Michael Schlow enters the fast-casual market with Prima, which opened yesterday on Bethesda Row. CORE's design of the latest Italian restaurant from the Schlow Restaurant Group, transforms a previously modern, raw-steel aesthetic space into a fresh, warm, and inviting “old world” Italian environment. Read the article at dc.eater.com.

5.15.19

“My goal with Prima is to give our guests an opportunity to enjoy full-flavored, healthy, approachable Italian food in a casual, comfortable setting,” said Michael Schlow. CORE's design of the new fast-casual concept centers on the display of healthy and wholesome Italian offerings in a welcoming atmosphere that evokes the feeling of being served in an Italian home. Read the full article at bizjournals.com.

5.9.19

Devin Gong and his team returned to CORE to bring their passion and artistry of craft cocktails to Dupont Circle. While guests enjoy their beautiful drinks and Sichuan food at Astoria, they are transported into the glamorous world of Victorian-era train travel and infamous millionaire J.J. Astor’s old-world New York. Read the full article at dc.eater.com.

5.3.19

CORE collaborated with restaurateur Michael Schlow on the design of Prima, a new fast-casual concept, which centers on the display of healthy and wholesome Italian offerings in a welcoming atmosphere that evokes the feeling of being served in an Italian home. Prima's bowl-based menu is gluten-free and “friendly” to a variety of diets, including vegan, vegetarian, Keto, or Paleo. Read the full article at Washingtonian.com.

5.2.19

Building upon the success of their first project, Copycat Co., a DC top cocktail spot, Devin Gong and his team returned to CORE to deliver Astoria, which transports guests into the glamorous world of Victorian-era train travel and infamous millionaire J.J. Astor’s old-world New York. Read the article at washingtonian.com.

4.29.19

Astoria, designed by CORE architecture + design, is now open at Dupont Circle. "One of DC’s best cocktail bars has an exciting new sibling. Devin Gong and Chu Yi of H Street’s Copycat Co. quietly built out a snug, stunning space near Dupont circle for Astoria, which began pouring classics and tiki drinks alongside Szechuan fare over the weekend." CORE’s design for Astoria maximizes a narrow space in a fully renovated historic storefront at 1521 17th Street, NW. Upon entering the bar, guests are transported into the glamorous world of Victorian-era train travel and infamous millionaire J.J. Astor’s old-world New York. Read the article at washingtonian.com.

4.18.19

The West End Library, designed by CORE architecture + design, and the Cleveland Park Library win prestigious architecture awards. The Washington Chapter of the American Institute of Architects has awarded them the AIA’s DC Chapter Design and Urban Catalyst awards, respectively. “These awards acknowledge the work of good design in creating spaces that support the idea that libraries can be places of transformation,” said Richard Reyes-Gavilan, the director of DCPL, in a statement. “These new libraries will please, serve and inspire their communities for decades to come.” Read the full article at dccurbed.com.

Explore the West End Library in our portfolio.

4.18.19

From the DC Public Library press release: West End, Cleveland Park Libraries Receive Architectural Honors. Two of the newest DC Public Library buildings are 2019 honorees of the Washington Chapter of the American Institute of Architects. The West End Library won the 2019 DC Chapter Design award and the Cleveland Park Library received the 2019 Urban Catalyst award.

“Our city’s renaissance has been the result of our ongoing commitment to investing in public amenities and services, and, in that work, we have been very focused on ensuring we’re bringing our public libraries to life,” said Mayor Muriel Bowser. “Today, our neighborhood libraries are not only hubs of innovation, education and community engagement, they’re also beautiful spaces. We’re proud of this recognition and proud to be part of a community that is committed to building modern, inclusive libraries that meet the needs of our residents and visitors.”

“I am incredibly proud of the work of the teams that designed these libraries,” said Richard Reyes-Gavilan, executive director of the DC Public Library. “These awards acknowledge the work of good design in creating spaces that support the idea that libraries can be places of transformation. These new libraries will please, serve and inspire their communities for decades to come.”

Read the full press release at dclibrary.org.

For the West End Library, CORE created an interior environment that seamlessly integrates with TEN Arquitectos building design while celebrating DCPL’s forward-thinking approach to its facilities’ design and a multitude of programmatic offerings and services for the community. The library interior is an airy, bright, and inspiring modern space with soaring angled columns. The LEED Gold certified design incorporates clearly defined areas for adults, children, and teens. Other programmatic elements include a public meeting room to serve the community, a conference room, individual study rooms, and an open connection to an adjacent café.

Explore the West End Library in our portfolio.

4.10.19

Congratulations Cotton & Reed on joining the ranks of Washingtonian Magazine's "Best Bars in Washington Right Now!" The team behind DC's first rum distillery does a fantastic job in making Cotton & Reed the most fun, creative distillery tasting room in town. We are excited that Washingtonian points out the "gorgeous bar top etched with plant and animal drawings [which] is too irresistible not to Instagram." Read the full article at washingtonian.com.

4.5.19

The DC Public Library - West End Branch wins a 2019 AIA|DC Chapter Design Award in Interior Architecture! The Awards Program recognizes excellence in the categories of architecture, interior architecture, historic resources, and urban design/master planning, and demonstrates the value of good design. Learn more at aiadc.com.

3.21.19

Little Red Fox’s sweet little sister, Sugar Fox, opened Saturday, offering housemade ice cream, milkshakes, malts, sheet cakes, and cupcakes. The brightly colored dessert destination designed by CORE may look frothy and cute, but Sugar Fox was born out of necessity. “Our bakery needed more space to work,” says Matt Carr, who owns the cafe and bakery along with his wife and business partner, Jena Carr. Decorative touches like the tables with holes for holstering cones and old school sprinkles dispensers give the small shop a playful feel. Read the full article at dcist.com.

3.19.19

"The DC government isn’t known for great architecture. But its effort to revamp local libraries is creating some exciting spaces," writes Dan Reed in the Washingtonian Magazine. This includes DC Public Library - West End Branch, which provides patrons with an airy, bright, and inspiring modern space with soaring angled columns, celebrating the Library's forward-thinking approach. The distinctive pavilion in the children’s area creates a sense of warmth and scale with the wood structure that wraps around it. Read the full article at washingtonian.com.

3.15.19

Sugar Fox is now open and ready to serve your sweet tooth. The new neighborhood ice cream shop and bakery from the owners of Little Red Fox celebrated their grand opening this past Saturday. Designed with families and kids in mind, the dual-concept space delivers a fun and warm atmosphere with pops of color and moments of whimsy. Read the article at dc.eater.com.

3.15.19

Little Red Fox owners Jena and Matt Carr needed more room to ease production and expand their offerings. They selected CORE to co-create Sugar Fox, a clean and modern take on the traditional ice cream shop. Delivering a fun and warm atmosphere with pops of color and moments of whimsy, Sugar Fox will offer guests an array of ice creams, cakes, and other goodies. Opening tomorrow at 5027 Connecticut Avenue NW. Read the article at washingtonian.com.

3.12.19

CORE served as mentor on the EDENS Retail Challenge program, an annual pitch competition to discover and launch the next generation of retail. CORE's design team helped three finalists shape their businesses alongside Deloitte and COMOcreatives by advising them on the architectural design of their concepts and impact on their distinct brands. Jessica Holton, founder and CEO of Blaze Skincare, won the 2019 competition. Read the article at bizjournals.com.

3.11.19

Silver Diner is coming to Alexandria, VA. The 6,563 sf restaurant is part of Weingarten Realty’s West Alex development and will seat 236 people inside and 64 in the outdoor café. Based on the prototype concept developed by CORE, the design will feature white metal panels, stainless steel accents, and LED lighting (instead of neon). Reimagining the classic 1950s diner with a contemporary twist, the upscale design reflects the high quality and diversity of the restaurant’s menu. Read the article at bizjournals.com.

2.28.19

"We're creating a whole ecosystem that you’d otherwise have to find by moving locations," Neighborhood Restaurant Group (NRG) founder Michael Babin told City Paper. "We want it to be a place where, if you live around there, it’s your clubhouse. A place you come to when you can’t decide where you want to go because when you get there, you’ll have a lot of options." CORE is working with NRG and CAS Riegler on the design of The Roost, a multi-use hospitality venue, which is part of the mixed-use development at 1401 Pennsylvania Avenue SE in the Capitol Hill East neighborhood. Read the article at washingtoncitypaper.com.

2.27.19

Charleston City Paper spoke with Allison Cooke, IIDA, LEED AP and two other hospitality experts, Deborah Harris and Lauren Bailey, about women's leadership across the industry. All three of them will be speaking at the upcoming FAB 2019 in Charleston this June on "How to Identify and Prepare Future Leaders" and more. Read the article at charlestoncitypaper.com.

1.28.19

CORE architecture + design, Whitman-Walker Health, and Fivesquares Development are making great progress with the development on 14th Street. The project is on track to deliver this summer and is now officially known as "Liz." The name pays homage to actress and HIV/AIDS activist Elizabeth Taylor. Read the full article at bizjournals.com.

Explore the project in our portfolio.

1.25.19

Allison Cooke is a Bizwomen Headliner in Construction, Architecture and Engineering. Bizwomen Headliners have been recognized by their sister publications in 43 cities for their career accomplishments and community contributions. Read their stories at bizjournals.com.

1.16.19

Chef Michael Schlow announces Prima, his Italian fast-casual concept, which CORE is co-creating with him. Read the article at restaurant-hospitality.com.

1.14.19

CORE Hospitality Principal Allison Cooke will be a speaker at FAB 2019 in Charleston, SC June 9-11, joining a group of very impressive women in the industry. Learn more about the lineup at thisisfab.com and spread the news!

1.9.19

In honor of Mexico's rich history, tradition, and food, ArchDaily invites readers to look at seven taquerias - including CORE-designed, James Beard award-winning Chef Jose Garces' taqueria and margarita bar Buena Onda - that can inspire your next project. Read the full article at archdaily.com.

12.26.18

The Board Room in Clarendon wants visitors to come have a drink, share a plate, and play a game with friends. Ms. Peacock’s Champagne Lounge, attached to the game room, invites guests to a change of pace and enjoy its very elegant atmosphere, separate menu, and a rotating list of cocktails involving sparkling wine. Read the article at arlnow.com.

12.3.18

Interior Design celebrated the Best of Year Award winners and honorees with over 1,000 members of the architecture and design community in New York City on November 30. Read the article at interiordesign.net.

11.19.18

Interior Design Magazine's Best of Year is the design industry's premier design awards program, honoring the most significant work of the year and recognizing designers, architects, and manufacturers from around the globe. See all 2018 finalists at interiordesign.net. Explore the West End Library.

11.15.18

2501 M wins a Delta Associates’ 22nd Annual Apartment and Condominium Industry Award for Excellence in the category of Best Washington/Baltimore Mid-Rise Condominium Community. See the full list of 2018 awards winners.

10.26.18

Gould Property Company hired CORE to design Accelspace AP2 Spec Suites in Crystal City. Accelspace provides pre-built, creative office suites designed to serve dynamic young companies that have outgrown coworking spaces. The Crystal City location offers move-in-ready suites sized between 2,000 SF and 3,300 SF, best suited for teams of 15 to 45 employees. Read the full article at bisnow.com.

10.24.18

Catalyzed by the opening of Audi Field earlier this year, Buzzard Point is teed up to become DC’s next destination waterfront neighborhood. The area is southwest of Nationals Park on the peninsula of land where the Potomac and Anacostia Rivers meet.

The first restaurant bound for Buzzard Point comes from the team behind Tony & Joe’s Seafood in Georgetown and Ivy City Smokehouse Tavern in Ivy City. The team includes octogenarian restaurateur Tony Cibel, his nephew Greg Casten, and developer Herb Miller of Western Development Corporation.

Read the full article on washingtoncitypaper.com.

10.22.18

The Social at Hilton Headquarters is a finalist in the 2018 Gold Key Awards for Excellence in Hospitality Design. The project was selected among 400 submissions to the industry's oldest and most prestigious awards program, now in its 38th year. Explore the list of finalists at bdny.com.

10.2.18

Patrons of the RIO Washingtonian Center will see major changes, including the addition of new restaurants and upgraded cinemas, as the Gaithersburg lakefront shopping, dining and entertainment complex undergoes a $30 million redevelopment. Peterson Cos., the Fairfax-based company that owns the complex off of I-270, announced Tuesday the project includes the arrival within the next year of Silver Diner. The upscale diner chain, which has locations in Rockville and elsewhere in Maryland, Virginia and New Jersey, will open its 15^th location by early summer 2019, according to a press release. Read the full story here.

9.26.18

The owners of Total Cleaners are bringing Dryy, an innovative new garment care retail concept, to Union Market. CORE's design fine-tunes this customer service and community focused operating model and establishes a strong visual identity for the garment care engagement center and flagship location, scheduled to open early next year. Read the article at bizjournals.com.

9.25.18

The iconic restaurant brand Silver Diner is opening a new location in Columbia, MD, which features a new design, a full bar, and a healthy menu, updating its look ahead of an eyed expansion. The new prototype design concept for Silver Diner delivers an elegant exterior, art deco-inspired furnishings, and new lighting for a more "upscale" feel. Read the article at bizjournals.com.

9.4.18

CORE-designed The Social at Hilton Headquarters is featured in the September 2018 issue of Boutique Design. Larry Traxler, Senior Vice President Global Design, Hilton, and Allison Cooke, IIDA, LEED AP, Principal and Director of Hospitality Design, CORE architecture + design, explain how the new "food hall, shared office space, public food court and testing lab for a revolving door of F&B concepts" succeeds in opposing threats from hotel industry disruptors. Read the full article at boutiquedesign.com.

8.10.18

Bravo’s Top Chef Katsuji Tanabe chose CORE to design Le Kon, a dynamic bar and restaurant influenced by Chef Tanabe’s Japanese and Mexican heritage. Read the full article at bizjournals.com

8.9.18

"This unique LEED Gold Certified establishment, which opened in 2008, is one of five restaurants owned primarily by more than 47,000 family farmers belonging to the North Dakota Farmers Union. Hundreds of farms involved supply raw materials to the restaurants", and the group's sustainable approach is reflected in the architectural design of the space. Read the full article at usatoday.com.

7.17.18

Explore the architecture and interior design of Commonwealth Joe Coffee Roasters' Crystal City location with Founder Robbie Peck and Allison Cooke, Principal and Director of Hospitality, CORE architecture + design. You'll also learn how the design process both influenced and reflected brand development at Commonwealth Joe, a leading provider of nitro cold brew. Listen to the podcast at dcdrippodcast.com.

7.5.18

AIA writer Katherine Flynn spoke with CORE Principal David Cheney about hiring practices in the industry. Read about how "prioritizing culture fit over technological savvy in the hiring process can yield surprising results" at architectmagazine.com.

6.30.18

According to On Tap Magazine journalist M.K. Koszycki, "good, purposeful design makes a difference." She spoke with CORE Job Captain Christopher Peli about the design of Cotton & Reed, DC's first rum distillery and bar located in the Union Market neighborhood. Read the interview at ontapmagazine.com.

6.28.18

Washington Business Journal Senior Editor Rebecca Cooper interviews WBJ 40 Under 40 honoree Allison Cooke, "the creative mind behind many of the city's coolest restaurants and bars - well, their design anyway." Read the interview at bizjournals.com.

6.15.18

CORE was selected to join AIA/DC's "Designed in DC" campaign featuring DC architects that are doing some of the most cutting-edge work in the city. View the CORE design team at the West End Library at aiadc.com/architecture-dc.

6.10.18

We congratulate Centrolina Chef/Owner Amy Brandwein for taking home the RAMMYs 2018 Chef of the Year title. Read about her accomplishment and the other winners and finalists in our vibrant F&B community at washingtonian.com.

5.28.18

Read the article at modernluxury.com. Select the June 2018 issue from the digital archives and turn to page 24.

5.18.18

Allison Cooke is proud to be included with so many other inspiring individuals, who understand good business also means enriching our incredible city. View all 40 honorees at bizjournals.com.

5.10.18

Read the article at aeccafe.com.

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5.10.18

Read the news release at corenet.global.org.

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5.9.18

Read the article at aeccafe.com.

Explore the project in our portfolio.

5.3.18

Washington, D.C.’s growing population of startups is getting more room to grow. Gould Property Company has launched an initiative that will offer modern, amenitized office space to high-growth companies in the Greater Washington area. Accelspace provides pre-built, creative office suites designed to serve dynamic young companies that have outgrown coworking spaces.  Gould hired CORE to design Accelspace AP2 Spec Suites in Crystal City. Read the article at bisnow.com.

4.20.18

Little Patuxent Square wins in the category of Best Mixed-Use Building. View the 2018 award winners at naiopmd.org.

Explore the project in our portfolio.

4.18.18

CORE Completes Full Historic Building Renovation for Arizona State University’s DC Headquarters at 1800 Eye Street, NW

CORE architecture + design painstakingly preserved the building’s historic exterior while adding square footage to existing floors, and a roof-level addition and outdoor terrace

WASHINGTON, DC. (April 18, 2018)—CORE architecture + design (CORE) just completed Arizona State University’s (ASU) new DC headquarters at 1800 Eye Street, NW. As Design Architect, CORE renovated and expanded the historic structure that was purportedly the first concrete and masonry residential building in DC. The 8-story, 32,000 SF building enables ASU to consolidate its DC office, teaching and event spaces. ASU officially opened the Barrett and O’Connor Washington Center (named after Ambassador Barbara Barrett and Justice Sandra Day O’Connor) with a series of celebratory events in mid-March.

ASU has long hosted students, faculty and staff in Washington, DC. With the new building, the university has space to expand the offerings of the initiatives based there, including the McCain Institute for International Leadership, the Walter Cronkite School of Journalism and Mass Communication, Cronkite News/Arizona PBS Washington Bureau, the Academy for Innovative Higher Education Leadership, the Center on the Future of War, and the Global Security Initiative.

“With its prime downtown corner location, 1800 Eye Street was a perfect place to consolidate Arizona State University’s DC presence,” said CORE principal David Cheney, AIA. “This century-old gem of a historic building is too small for modern-day Class A office space but ASU has truly maximized the site’s value and utility for the next century.”

1800 Eye Street is adjacent to the World Bank and two blocks from the White House. Originally constructed as apartments around 1910, the building was converted into offices in the 1960s. CORE faced significant challenges as it maximized the building’s redevelopment. Large, bearing-masonry chimneys that could not be removed without major structural work took up valuable interior square footage, while a back courtyard further reduced the usable space on the small lot. The lower floors were at split-levels from the exterior sidewalk grade, impeding building accessibility. With the approval by the Board of Zoning Adjustments to increase the FAR, the courtyard was in-filled for 100 percent lot use. To maintain the historic building exterior, CORE carefully braced the masonry façade from the inside (due to the site’s size) while the new building core and concrete structure were put in place.

The expanded design added roughly 3,600 SF of new space by underpinning and excavating a new basement, allowing for necessary building utility and storage spaces. CORE reconstructed the ground floor so it was level with the sidewalk grade, and used the remaining FAR square footage as a new story on the roof. The increased FAR allowed CORE to design a glassy, modern addition designated for classroom, meeting and event space. Classrooms, office space, and conference rooms primarily occupy floors two through seven.

“The high-ceiling, street-level lobby and the panoramic 8^th floor terrace are striking, worthwhile modifications to the historic structure,” said CORE’s job captain Christopher Peli. “But it was challenging to coordinate around the temporary and permanent façade supports to preserve the exterior walls while we removed the load-bearing chimneys, floor slabs, and excavated the basement.”

The two gems of the renovation design are the 8th floor outdoor terrace and the state-of-the-art, multi-purpose lobby. The modern 8th floor addition is stepped back from the historic façade, creating an outdoor terrace wrapping two sides of the building. The setback was a requirement of DC Historic Preservation to distinguish the modern addition from the original building. To visually and physically expand the smaller 8th floor interior footprint, a cantilevered, retractable corner glass wall was designed to optimize the corner views downtown and blur the indoor/outdoor distinction.

The ASU “Decision Theater” — a round, high-tech conference room that ties directly to other similar rooms across the globe - required a high ceiling, extensive soundproofing, and cutting-edge media connectivity. Due to constraints of the existing floor levels, the ground floor is the only story tall enough to accommodate the program. CORE celebrated the room’s unique cylindrical shape, making the volume a design element distinctly visible in the lobby and from the street. ASU also requested the use of sandstone in the lobby’s feature walls. CORE designed a CNC-fabricated, sculptural wall using very strong meta-quartzite sandstone quarried in the Southwest.

“ASU wanted to have a lobby feature wall that reflects their home in the desert,” continued Peli. “We translated that into a concept of windswept sandstone canyon, cut out of the American Southwest, and inserted into downtown DC. We used CNC stone sawing technology to achieve the complex geometric shapes, which were then hand-finished for a natural look over a distinctly digital-looking surface.”

“With the Barrett and O’Connor Washington Center, Arizona State University doesn’t just have a presence in Washington, DC. It is a presence,” said ASU’s president Michael M. Crow.

University Realty, a subsidiary of ASU Enterprise Partners, bought 1800 Eye Street from EastBanc in December 2013.

“CORE understood that this center is a tangible symbol of ASU’s presence in the nation’s capital,” said University Realty’s CEO and Managing Director M. Randall Levin “It’s designed to unite our Washington activities in one place to think about new ideas and act together.”

In addition to CORE (as project architect and architect of record), project team members included: DPR Construction (General Contractor), Girard Engineering, PC (MEP), Shemro Engineering, LLC (Structural Engineer), Schnabel Engineering (Geotechnical Engineer), Wiles Mensch Corporation (Civil Engineer), Odeh Engineers (Façade Consultant), Rosa D. Cheney AIA, PLLC (LEED, Specifications), and Monarch Construction (Owner’s Representative).

About CORE architecture + design
Under the leadership of Principals Dale Stewart, Guy Martin, Allison Cooke, and David Cheney, CORE thrives on complex projects and leads with experience, understanding that their best work comes from designing hand in hand with their clients. Bringing a spirit of exploration to each project, CORE believes that design has the power to shape experiences. Visit coredc.com and follow COREdc on Twitter, Instagram, Facebook, and LinkedIn.

For more information contact:
Samantha Edwards
571-338-4723
sedwards@prexpert.net

4.18.18

Eater DC features Commonwealth Joe Coffee Roasters in their selection of the best 25 coffee shops across the DMV. View the full list at dc.eater.com

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4.18.18

Read the article at washingtonian.com

4.18.18

Congratulations to our clients José Andrés, minibar (Best Chef), Amy Brandwein, Centrolina (Best Chef, editorial pick), Commonwealth Joe Coffee Roasters (Best Coffee Shop), Founding Farmers (Best Downtown Lunch), Board Room (Best Bar with Games), District Doughnut (Best Doughnuts), and Copycat Co. (Best Cocktail Bar). View the full list of this year's winners at washingtoncitypaper.com

4.17.18

A new report from Urban Land Institute Washington outlines several design recommendations to revitalize and upgrade the triangular-shaped Chinatown Park, located next to 600 Mass, CORE's 400,000 SF Leed Platinum building on Massachusetts Avenue NW. Read the article at bizjournals.com.

Explore 600 Mass in our portfolio. Take a digital tour with us.

3.22.18

Visit the exhibit at District Architecture Center, now through June 1, 2018. Learn more at: aiadc.com.

3.20.18

Read the article at aiadc.com/architecture-dc.

3.20.18

600 Mass wins in the Doors & Windows, Exterior Glass category. Hilton's The Social wins in two categories: Finishes, Ceramic Tile and Terrazzo, and Woods & Plastic, Architectural Millwork. View the 2018 awards winners at wbcnet.org.

2.26.18

CORE-designed 2501 M, a 59-unit luxury condo building located in the West End neighborhood of DC, wins SEA-MW Excellence in Structural Engineering Award in the category of Renovation $15M-$40M. Learn more at seams.org.

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2.7.18

CORE architecture + design, Hartman-Cox collaborate to renovate and restore historic American Enterprise Institute headquarters

The renovated space ties together AEI’s proud history and bright future, and supports its public policy activities, melding modern, customized workspaces to support its scholars with grand historic meeting spaces for guests

WASHINGTON, D.C. (February 7, 2018) — CORE architecture + design (CORE) and Hartman-Cox Architects (Hartman-Cox) recently collaborated to transform a historic apartment building on Massachusetts Avenue into the new headquarters of the American Enterprise Institute (AEI). Together, CORE and Hartman-Cox modified the 85,000 SF historic building within the constraints of both an exterior and an interior historic easement to provide AEI with state-of-the-art facilities and office space that support its public policy leadership and scholarly work.

“Creative, collaborative thinking was paramount to developing a cohesive design solution that would meet the needs of this unique organization and its unique historic building,” said CORE principal I. Guy Martin, AIA. “AEI wanted modern office solutions that would fit into the turn-of-the-century, French-style building, so our challenge was to create elegant work environments with modern function, which remained sympathetic to and respectful of the building’s original character.”

1789 Massachusetts Avenue, NW — now named the Daniel A. D’Aniello Building — is a National Historic Landmark with interior distinction that required both exterior and interior preservation. The biggest challenge was the historic interior along Massachusetts Avenue and 18th Street that needed a new office design that would not impact the original ceilings, walls, or floors. The rest of the building was reconfigured with contiguous floors to match the 10-foot ceilings; the previous structure had been servants’ quarters with lower 7-foot ceilings. Collaborating with base building architect Hartman-Cox in charge of the exterior work of the building, CORE focused on the workspaces, servery, and broadcast facilities.

“We spent a great deal of time considering how best to create a state-of-the-art workspace for both scholars and staff, and designed every detail to ensure longevity and a classic timelessness,” said CORE lead designer Ron Ngiam.

CORE created modern, tailored workspace “islands” that seem to float within the grand Beaux-Arts style rooms which were originally designed in 1915 as luxury apartments. CORE placed multiple freestanding millwork work areas in each room but with their height (7 foot 6 inches) and sliding-glass doors, they became private rooms within a room — while maintaining an overall openness and transparency. Each employee/scholar workspace has some or complete physical privacy and carefully concealed functional storage (for paperwork, binders, printers, coats, etc.) as well as specifically placed open storage for books — and even plants. Since CORE could not touch the ceilings or walls, they built task and ambient lighting into each office solution to illuminate the work area and room overall.

“The lighting was a significant challenge with its historic preservation limitations but now, it looks like a beautifully illuminated library or academic building,” continued Ngiam.

CORE also designed the servery, which adjoins the main dining room on the ground floor, and the pantries on every office floor, and CORE worked with Hartman-Cox to create the broadcast studio in one of the two below-grade floors added during the renovation. The 500 SF servery includes warm, glowing millwork and meticulously concealed food service equipment and illuminated marble countertops and backsplashes highlighting the cuisine of the day. CORE selected Anigre-wood millwork, Cervaiole marble countertops, and Basaltina stone flooring to complete the elegant design. Each pantry incorporates the same wood cabinetry, granite countertops, and neatly built-in equipment.

The broadcast studio facility, located on the G1 level, is designed for both video and audio production and broadcast. The facility includes a full-size production studio, TV studio, audio studio for radio broadcast, and a video-editing studio for in-house video editing and processing. Built for maximum space utilization on an isolating concrete slab, the broadcast facility is an acoustic-isolating environment.

“AEI was very fortunate in its selection of architects. It wasn’t easy to start with a century-old National Historic Landmark, preserve its beautiful historic integrity, carefully expand it, and outfit it with cutting-edge furnishings and other resources to support our mission,” said AEI Executive Vice President David Gerson. “Hartman-Cox and CORE listened carefully to our needs, coached us to make good choices, and created a functional, collaborative, innovative, and beautiful space to support our work.” AEI staff moved into their new office spaces in late summer 2016.

Hartman-Cox Architects led the American Enterprise Institute project. In addition to CORE, other project team members included: Stephen Perkins (Project Advisor), Grunley Construction Company Inc. (General Contractor), Brayton Hughes Design Studio (Public Space), Robert Silman Associates (Structure), AEI Affiliated Engineers (MEP), White Oak Properties (PM), Next Step Design (Kitchen), Houghton Associates (Acoustic), George Sexton Associates (Lighting), and Bowman Consulting (Civil).

About CORE architecture + design
Under the leadership of Principals Dale Stewart, Guy Martin, Allison Cooke, and David Cheney,
CORE thrives on complex projects and leads with experience, understanding that their best work comes from designing hand in hand with their clients. Bringing a spirit of exploration to each project, CORE believes that design has the power to shape experiences. Visit coredc.com and follow COREdc on Twitter, Instagram, Facebook, and LinkedIn.

For more information contact:
Samantha Edwards
571-338-4723
sedwards@prexpert.net

2.5.18

Read the article at usgbc.org.

1.15.18

Read the article at blog.yellowgoatdesign.com.

12.21.17

Read the article at architectmagazine.com.

12.14.17

For Immediate Release

First DC Public Library in Public-Private Building Venture Opens in West End

CORE architecture + design’s interior library design integrates DCPL’s approach to facility design and community programming with overall building aesthetic

WASHINGTON, D.C. (December 14, 2017) — DC’s West End community can now gather and enjoy programming at the brand new 20,000 SF West End public library. Developer EastBanc Inc. and the DC Public Library chose CORE architecture + design, a prominent Georgetown-based architecture and design firm, to design the West End Library interior. CORE worked with TEN Arquitectos (design architect) and WDG (base building architect of record) to complete the project. This new LEED Gold-designed library and community-gathering space (at 2301 L Street, NW) opened officially on December 9th during a ribbon-cutting ceremony featuring Mayor Muriel Bowser, and many DC Government, Library and project leaders.

Working with the design architect TEN Arquitectos, the goal was to create a library space that was seamlessly integrated and harmonized with the base building design while celebrating the Library's forward-thinking approach to its facilities’ design and multitude of programmatic offerings and services for the community.

“We were thrilled to partner again with the Library to create a library space for the West End neighborhood that celebrates the community and will inspire patrons for years to come,” said CORE founder and principal Dale Stewart, AIA. In addition to the new West End library, CORE architecture + design has worked with the Library on numerous projects including: Mt. Pleasant Library, Rosedale Community Center and Library, and the Georgetown and Tenleytown Interim Libraries.

The library interior is an airy, bright and inspiring modern space with soaring angled columns. The Library focused on having open sightlines for intuitive wayfinding and easy staff supervision. The stacks are under the mezzanine giving them an intimate private feeling, while the reading tables are within the high-ceilinged space reminiscent of the grand reading rooms of historic libraries. The library space flows into the adjacent café retail space, and its glass façade seamlessly integrates with the building architecture. The courtyard gives access and visual connection to the building lobby with greenery spanning between the two spaces while its finishes compliment those of the building.

“Our goal was to create a visual and personal connection to both the new building and the surrounding neighborhood,” said CORE lead designer Daniel C. Chapman. “We took advantage of the large windows for great street visibility and used color, texture, lighting, and form at the interior to create inspiring spaces with intuitive human connections and transitions from area to area.”

CORE developed a bright, fresh, and welcoming atmosphere using vivid accents throughout the space to create an inspiring spatial and visual journey for library patrons, all with a LEED Gold certification. Warm color tones – reds, oranges, yellows – and the stacks clad in bright-colored 3Form define the adult area of the library. The children’s zone is cooler blue, green, and magenta color tones. Neutral tones appear in: the terrazzo tile and carpet tile flooring; the perforated aluminum tile ceiling; and a large metal-mesh curtain that divides the café from the library when they are closed. CORE added warm perforated wood panels in some spaces to create warmth and provide keen acoustics. Finally, CORE and TEN worked with renowned lighting design firm George Sexton Associates and the base building architect WDG to develop the glass frit on the storefront to provide passive sun control along the south façade while creating an ethereal quality and soft texture to this prominent storefront.

“The library’s bright colors, lofty and airy spaces, bold lighting, and clean design create a striking and welcoming air to this civic space,” continued Chapman. “Diversity, history, and future potential are all celebrated in the design.”

To reflect the community’s diversity and history and to create inspiring vistas within the library space, the Library commissioned custom artwork from local artists Adrienne Gaither and Nekisha Durrett for the murals above the main reading room and within the children’s area. Gaither used her unique style to incorporate and celebrate the neighborhood’s history by featuring names of pivotal historical figures that lived in the area. These names are threaded into a more than 200-foot long bold, exciting visual tapestry of geometric forms. The art piece cannot be fully appreciated from one vantage point, and must be explored and discovered by patrons as they move through the length of the space. Durret created a bold, colorful mural for the children’s area with the theme of a garden party, inspired by the greenery in the adjacent courtyard space. The mural celebrates the curiosity of children and the discoveries they can make by reading, learning, and playing with other children.

CORE designed a very open layout that incorporates clearly defined areas for children, adults and teens. The new books and browsing area near the entrance and adjacent to the café, has the feeling of a bookstore. The self-checkout terminals are at the main circulation desk. The distinctive pavilion in the children’s area defines the space while creating a sense of warmth and scale with the wood structure that wraps around it. It also features a seating nook and interactive displays. The more casual teen area, located at the far end of the adult area, is separated by lower stacks and incorporates a technology bar, soft seating, and study tables.

“The West End branch serves a high volume of families so the children’s area was especially important,” continued Chapman. “We gave a lot of thought to sequencing how a family would enter the library, with strollers, etc. and how younger children need their own safe and dedicated learning space.”

The 500-person facility includes: 88 adult study table seats, some with computers; 12 teen study table seats; an 8-seat computer bar; 5 private study rooms; 24 elementary-age study table seats; and 10 early-childhood study table seats with various mixed soft seating in interactive areas. There are three multi-use meeting rooms: the smallest public conference room seats 12-14; the children’s program room seats 15-25; and the largest public auditorium-style meeting room seats 100.

CORE began working on the West End library in March 2012. The library opened on December 9, 2017.

In addition to CORE (library interior design and Architect of Record), the Library and EastBanc worked with: TEN Arquitectos (Design Architect, library and Square 37 development), WDG (Architect of Record, base building), Cosentini Consulting Engineers (MEP engineer & LEED consultant), Clark Construction (General Contractor), Oehme van Sweden & Associates (Landscape Design), Tadjer-Cohen Edelson Associates (Structural Design), George Sexton Associates (Lighting), and Core Engineers Consulting Group (Code compliance).

About the West End Library & Fire Station project
On March 11, 2010 EastBanc, Inc. was selected to redevelop the District’s West End Library, Police Special Operations Building and Fire Station. For several years, EastBanc worked closely with the District of Columbia Government and the community to plan, design, and entitle two buildings to house a new library, residential condominiums, and retail space on Square 37, and a new fire station with affordable housing above, on Square 50. Both complexes are built as a public-private partnership between the District of Columbia Government, EastBanc, JBG Smith and Clark Enterprises. The project has received enthusiastic support from the Library, DCFEMS, ANC 2A, U.S. Commission of Fine Arts and the West End/Foggy Bottom communities as a whole.

About CORE architecture + design
Under the leadership of Principals Dale Stewart, Guy Martin, Allison Cooke, and David Cheney,
CORE thrives on complex projects and leads with experience, understanding that their best work comes from designing hand in hand with their clients. Bringing a spirit of exploration to each project, CORE believes that design has the power to shape experiences. Visit coredc.com and follow COREdc on Twitter, Instagram, Facebook, and LinkedIn.

For more information contact:
Samantha Edwards
571-338-4723
sedwards@prexpert.net

12.12.17

For Immediate Release

Gould Property Company and Oxford Properties Group Complete 600 Massachusetts Avenue

CORE designs Janus-like, 400 K SF LEED Platinum office building that connects modern glass design with DC’s historic brick architecture and nearby Chinatown

WASHINGTON, D.C. (December 12, 2017) — Gould Property Company (Gould) and Oxford Properties Group have completed their 400,000 square foot office building at 600 Massachusetts Avenue NW in Washington, DC. The building is designed to meet LEED Platinum requirements. Gould worked with the architects at CORE architecture + design (CORE), a local award-winning design firm, to create a project that combines highly-efficient floor planning, clean aesthetics, forward-thinking amenities and green spaces that blur the line between indoors and outdoors. CORE just launched a digital tour of the project, providing insights into the building features and the firm’s design approach: http://600Mass.coredc.com

600 Massachusetts opened in December 2016. Its interiors were completed in 2017. Tenants now include Venable, Haworth, Brunswick, Oxford Properties Group, and Farmers and Distillers.

“With the vastly different building requirements that govern the Massachusetts Avenue and historic Eye Street sides of this building, we purposefully developed a design that has a Janus-like quality to it,” said CORE principal I. Guy Martin, AIA.

Starting as an 11-story glass office tower facing Massachusetts Avenue, the building cascades down towards Eye Street in a series of landscaped terraces that end in a brick facade that reinforce the adjacent historic structures. The landscaped terraces not only provide outdoor space for the adjacent office spaces but also contribute to the building’s LEED Platinum rating. The building has many high-end amenities including a fitness center, bicycle locker room, multi-use conference facilities, and a rooftop living room.

“Guy first drew the design sketches of this project for Kingdon Gould in 1981 – and I’ve been working with him on it since 1999 – so it’s immensely gratifying for us both to see the project build in a way that maintains Kingdon’s original vision,” said CORE lead designer Ron Ngiam.

The project’s design was subject to review by the Historic Preservation Review Board, the District of Columbia’s Office of Planning, and the Chinatown Review Board. The City Council also had approved an alley closing. As well as being in located near or in multiple historic districts, the site also has a complex geometry resulting from the L’Enfant plan’s angled avenues laid over a rectangular grid – Massachusetts Avenue is at an acute angle to Eye Street. The design takes advantage of this geometry to create a prominent corner element with views east down Massachusetts Avenue towards the Capitol.

“We’ve been committed to 600 Mass earning a LEED Platinum rating for a long time,” said Martin. “At CORE, we instinctively infuse sustainable design into every project so it’s good to have Gould and Oxford focused on that same goal.”

To earn a LEED Platinum rating with the U.S. Green Building Council, the 600 Mass team addressed a spectrum of issues relating to sustainable sites, water efficiency, energy and atmosphere, materials and resources, indoor environmental quality, innovation in design and regional priority. The building’s numerous sustainable, integrated design elements include:
• The integrated design of the building envelope and mechanical system to ensure that the project will be energy efficient;
• Water-efficient landscaping and technologies, including the ability to capture and reuse 100% of rainwater, to minimize water use in the building, and substantially reduce water discharge from the building;
• A comprehensive recycling and waste management program to reduce landfill waste;
• Clean, filtered air to provide the highest indoor air quality to every floor; and
• Sourcing building materials and hiring a local construction team to reduce carbon emissions related to both transportation and ongoing energy consumption.

Five of 600 Mass’ 11 floors feature innovative design roof terraces, designed by award-winning landscape architect Gustafson Guthrie Nichol (GGN), which offer sophisticated, indoor/outdoor conference areas. “There are no other office buildings in Washington with the amount and quality of green space that 600 Mass has,” said Ngiam. “When Spring growth begins, the outdoor areas at 600 Mass – and especially the rooftop lounge – will be spectacular.”

“Guy and the CORE team have collaborated with us, taken advantage of this unique site and made 600 Mass into a truly unique building,” said Kingdon Gould III. “This project has evolved and grown over time and without CORE’s commitment to our vision – and deep architectural knowledge and creativity – we would not be creating such a landmark building.”

In addition to CORE (Project Architect), Gould worked with: Clark Construction (General Contractor), SK&A Structural Engineers (Structural Design), Girard Engineering (Mechanical, Electrical and Plumbing), GGN (Landscape Design), Sustainable Design Consulting (LEED Design), Wiles Mensch (Civil), George Sexton Associates (Lighting), Polysonics (Acoustic), VDA (Elevators) and Jensen Hughes (Code compliance).

About CORE architecture + design
Under the leadership of Principals Dale Stewart, Guy Martin, Allison Cooke, and David Cheney,
CORE thrives on complex projects and leads with experience, understanding that their best work comes from designing hand in hand with their clients. Bringing a spirit of exploration to each project, CORE believes that design has the power to shape experiences. Visit coredc.com and follow COREdc on Twitter, Instagram, Facebook, and LinkedIn.

For more information contact:
Samantha Edwards
571-338-4723
sedwards@prexpert.net

12.12.17

Read the article at aiadc.com/architecture-dc.

12.11.17

Read the article at dc.curbed.com.

12.8.17

Read the article at architectmagazine.com.

12.8.17

Read the article at bisnow.com.

11.30.17

For Immediate Release

Dual-Concept Board Room VA and Ms. Peacock’s Champagne Lounge Open in Arlington

CORE architecture + design creates complementary concepts that draw from both playful kitsch and sophisticated Mondrian-esque design

WASHINGTON, D.C. (November 30, 2017) — Board Room, one of DC’s favorite bars, has just opened a second location in Clarendon, VA. Board Room chose CORE architecture + design (CORE) to renovate and expand the 12,300 SF ground-floor space (9,600 SF inside and 2,700 SF outside) at 925 North Garfield Street. The Board Room VA location includes a brewery and two bars, gaming areas, Ms. Peacock’s Champagne Lounge for bubbly enthusiasts, and the Chairman’s Lounge for private gatherings.

CORE gave Board Room VA a vintage, masculine look, with tongue-in-cheek design features that tie to board game themes. The Champagne Lounge, inspired by the bar’s patron Ms. Peacock, is the feminine complimentary concept to Board Room. The Chairman’s Lounge design blends the aesthetics of Board Room and the Champagne Lounge since it connects both spaces and can be rented with either venue.

“With Board Room’s well-established presence on Connecticut Avenue in DC, we built off its playful, kitschy brand,” said CORE principal Allison Cooke, IIDA. “We focused on creating comfortable gaming spaces for different types of interaction, which happen to be digital-free environments that should evoke nostalgia.”

The existing interior space had a bar near the brewery and a large dining room. CORE added a second bar to serve beer, wine, and cocktails near the main entry. They also subdivided the formerly large, oddly-shaped dining space into various zones – including a game library, intimate game lounge, and a bar dining area – where the seating and ceiling height correspond to each zone’s atmosphere. For example, the lounge furnishings and a lower ceiling lend themselves to more strategy-focused games like chess, while the grand main bar with bar-height seating lends itself to boisterous group gaming. CORE demolished the live-music stage and added another game area with banquettes, a life size scrabble board, three dart lanes, and table shuffleboard. Ms. Peacock’s Champagne Lounge is about 800 SF, originally a butcher shop, and now includes an intimate upscale bar with plush booths and draperies, with overflow seating in the Chairman’s Lounge hidden behind a bookcase.

“We loved the opportunity to create two concepts with very different-yet-complementary designs,” said Cooke. “We took inspiration from the company’s retro logo and focused on vintage games to create many original design elements in Board Room, and applied a Parisian, Mondrian-esque design approach in Ms. Peacock’s Champagne Lounge.”

On the corner of 10th Street and Washington Boulevard, customers will first see the outdoor patio that wraps the expansive semicircular storefront that connects the brewery bar to the Board Room bar. The outdoor patio features casual picnic tables and fire pits.

Upon entering, patrons will be drawn to the illuminated back-bar design (that mimics the diamond-shaped icons in Board Room’s logo) and game library, where they can shop the shelves for games to rent, from extremely rare vintage games to mainstream favorites. A gallery wall in the lounge features board game dioramas and the wall panels mimic the tops of pool tables with green felt insets and wood trim. The Board Room palette combines deep greens, mustard tile, vintage-inspired upholstery, and dark oak.

The Champagne Lounge entrance, set discreetly around the corner on Garfield Street, has its own intimate patio with scrolling metal peacock café chairs. Guests will enter the Lounge through a curtained vestibule with a gold-fan motif wallcovering as its backdrop. The luxe space with soft lounge seating beckons beyond with the bar as a sparkling backdrop. Dark teal is the primary color on the walls and ceilings to create intimacy and richness. The small cocktail bar is painted a contrasting light blush with a soft grey stone top and a mirrored backdrop. CORE took cues from French design, creating a composition of Mondrian-esque rose and clear mirrors on the walls while a round teal pouf and lounge seating are the focus of the space. Above, the ceiling is pearlescent. The exterior walls are lined with fawn-colored velvet drapery and blush U-shaped booths facing inward.

“We intentionally wanted our Arlington Board Room location to be a dual-concept environment, so CORE’s experience with other multi-concept designs made them a great fit for us,” said Board Room owner Mark Handwerger. “We hope Arlingtonians will enjoy having the choice between a casual bar where they can play board games and a sophisticated lounge to sip champagne.”

CORE began working with Board Room in December 2016 and it opened in November 2017.

CORE worked with a number of project team members including: Building Resources Inc. (General Contractor), Caliber Design Inc. (MEP Engineer), EVI Consulting (Foodservice Consultant), Kay Christy (artist, custom wallpaper, light fixtures, and wall artwork), Old Bust Head Brewing (Brewery) and Chef Matt Baker (formerly at Brasserie Beck).

About CORE architecture + design
Under the leadership of Principals Dale Stewart, Guy Martin, Allison Cooke, and David Cheney, CORE thrives on complex projects and leads with experience, understanding that their best work comes from designing hand in hand with their clients. Bringing a spirit of exploration to each project, CORE believes that design has the power to shape experiences. Visit coredc.com and follow COREdc on Twitter, Instagram, Facebook, and LinkedIn.

 

For more information contact:
Samantha Edwards for CORE
571-338-4723
sedwards@prexpert.net

11.30.17

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11.29.17

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11.17.17

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11.15.17

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11.15.17

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11.15.17

For Immediate Release

CORE Places Hospitality at the Forefront of Hilton’s Global HQ Renovation

CORE architecture + design integrates reception area, food hall, collaborative workspaces, Starbucks and terrace for Hilton employees and guests

WASHINGTON, D.C. — Hilton’s global headquarters in McLean, Va. now has its own public gathering space that mirrors the experience of the hospitality provider’s hotels, due to a major renovation led by CORE architecture + design (CORE). CORE, with Hilton and landlord B. F. Saul Property Company, renovated the 10,000 SF ground-floor interiors and created 6,300 SF of exterior space to become “The Social.”

“Hilton wanted their global headquarters to become an extension of their renowned hospitality experience,” said CORE principal Allison C. Cooke, AIA. “They sought CORE out for our blended expertise in restaurants and hospitality design, as well as corporate interiors. The space is now vibrant and bustling, with food and beverage at its heart. It reflects Hilton’s global Team Members, properties, and leading hospitality.”

With the amenity of food and beverage, The Social will encourage formal and informal meet-ups, increasing interaction among Hilton Team Members and guests alike. The Town Square encourages people to visit at any time of day to work either together or socially alone.

CORE specifically explored ways that physical space and people connect:

Spaces. Using pathways, edges, moments of discovery, CORE created a delightful, simple experience while addressing a long list of program elements. They reviewed urban planning principles – grand avenues, scale, and visual cues – to understand how to direct the flow and interactions.

People with one another. People connect in a variety of ways and occasions, so CORE provided differing environments from the intimate to the grand. They took inspiration from studying all types of social interactions.

People with the larger world. Since Hilton has global reach, CORE had to create a space that evokes a sense of something greater. A space that evokes emotions, memories, adventure, and a sense of connection to other places and properties.

People with food. Studying how people eat globally, together, alone, quickly, and lavishly, CORE used furnishings, lighting, and environment to accommodate all of these eating options.

“This space has many purposes but connection was at the heart of it all. We had to connect spaces and people with one another, with the larger world, and with food, said CORE project lead Daniel C. Chapman. “The aesthetic design had to represent Hilton’s global brand: modern and warm with refined details and natural materials. The space is very architectural with its dynamic, angular geometries – creating avenues and views within the space – tempered by warm textures.”

CORE selected a composition of woods (Walnut and Oak), textures, metals and textiles for a timeless and tactile environment that addressed eating, working, and reception functions. The balance is a functional work and teaming space with the sensibility of a restaurant, coupled with the approachability needed for the new Greet Hub to welcome visitors. The sum of these parts is both professional and sociable. Each food station in the Food Hall wanted its own identity as well, so CORE carefully incorporated materials that gave each one a distinctive presence while still transitioning smoothly from one to the next.

In the Food Hall, CORE developed 6 food station identities in collaboration with the Hilton food and beverage team, Hilton Design Team, and Sodexo (Food Hall operator). Each station has a defining feature and finish palette.

The Spice station, at the gateway to the Food Hall from the Town Square, has a custom brushed-brass oval cooking hood that highlights an action station, with a simple white marble and blue glass mosaic tile backdrop. A dining counter at this station wraps the corner, encouraging interaction and tastings.

Sammie’s, a sophisticated New York style deli, incorporates black and white brick tile and sleek brass accents.

Char, a grill-focused station, has the most masculine palette with concrete panels and blackened steel.

Mangia, providing Italian-focused cuisine from pizzas to roasted seasonal vegetables to paninis in its artisan oven, is clad in a custom red, black and white mosaic tile design.

Home, reminiscent of Provençal-style home cooking, with hearty oven-baked dishes, features a handcrafted finish palette of walnut, patterned tile, and French blue to match.

Graze is the healthiest of offerings, featuring crafted salads, uses modern white tile, green accents, and natural walnut to enhance the identity of the station. A vertical refrigerated display of salad greens acts as its backdrop.

In the center of the Food Hall, guests can also browse a series of islands. This area was designed to complement the food offered at the stations, and also to be the quickest and most convenient self-service option for guests. One island holds a variety hot and cold fresh foods and the other has grab and go refrigeration for pre-packaged offerings.

The Outdoor Terrace flanks the west side of the Town Square seating area, and CORE designed an operable glass wall to allow the spaces to flow seamlessly. The Outdoor Terrace is an extension of the flexible workspace and can host headquarters activities. Paving materials create visual zones in the outdoor area for a diversity of seating options that mirrors the indoor Town Square. A firepit surrounded by gracious lounge seating acts as the Terrace’s focal point. Plantings and glass windscreens shield the edge of the Outdoor Terrace from heavy winds. Plantings and precast concrete seating elements also highlight sightlines and views by playing with height and density. New mature trees, as well as modern canopy structures over the lounging and communal dining areas to the South, provide shade. To the North, outdoor foosball tables extend the indoor Gaming Area adjacent to a bar height counter and grill station, which are shaded by a modern canopy structure.

“As the most hospitable company in the world, we are excited to create a welcoming space for our Team Members and guests,” said Pierce DeGross, vice president, global workplace services. “We wanted to create a public gathering space at our global headquarters that would promote productivity and highlight hotel-worthy features ranging from innovative design elements to global food and beverage offerings.”

CORE began working with Hilton in July 2016. The interior renovation was completed in November 2017. The Outdoor Terrace will be completed in Spring 2018.

In addition to CORE, project team members included: Hilton Food & Beverage, IT, Design, Workplace Services, and Branding Teams, HITT Contracting Inc. (General Contractor), MGAC, Inc. (Project Manager), Fernandez Associates (Structural Engineer), Rathgeber/Goss Associates (Structural Engineer), Caliber Design Inc. (MEP Engineer), Walter L. Phillips, Inc. (Civil Engineer), Next Step Design (Foodservice Designer), Landscape Architecture Bureau LLC (Landscape Designers), George Spano (Acoustical Consultant), RDC AIA (LEED Consultant), Diversified (A/V Consultant), Sodexo (Operator), Washington Group Solutions (FF&E Procurement), MC Sign Company and Copeland Design (Signage), and Starbucks (Starbucks Designer).

About CORE architecture + design
CORE architecture + design (CORE) is celebrating over 25 years of design innovation and steady growth as an internationally recognized firm. Led by Principals Dale A. Stewart, AIA, I. Guyman Martin, AIA, Allison C. Cooke, IIDA, LEED AP, and David Cheney, AIA, the Washington DC-based firm has won over 100 design awards. CORE thrives on complex projects and leads with experience, while understanding that their best work comes from designing hand in hand with their clients. Bringing a spirit of exploration to each project, CORE believes that intentional design has the power to shape experiences. The company’s talented team applies a collaborative design process to a wide range of environments and building types, including mixed-use developments, public buildings, large-scale office and residential developments, chef-driven restaurants, and hotel public spaces. Visit coredc.com and follow COREdc on Twitter, Instagram, Facebook, and LinkedIn.

For more information contact:
Samantha Edwards
571-338-4723
sedwards@prexpert.net

11.15.17

Read the article at dc.eater.com.

11.10.17

For Immediate Release

CORE architecture + design, Shawmut Design, and Studio PCH Reveal Nobu D.C.

Construction management, architecture, and design masterminds bring globally-recognized restaurant to life in the nation’s capital

WASHINGTON, D.C. – (November 10, 2017) – CORE architecture + design (CORE), Shawmut Design and Construction, and Studio PCH have announced the unveiling of their collaboration on Nobu D.C. The three leading construction management, architecture, and design firms worked in tandem to introduce the world-renowned Japanese restaurant empire’s sophisticated new space to the heart of D.C.’s bustling West End.

"The space we created feels uniquely Nobu but also ties into the Washington D.C. culinary scene,” said Severine Tatangelo, principal at Studio PCH. “Our seamless partnership with CORE and Shawmut resulted in the successful realization of our vision for the restaurant.”

With Studio PCH’s vision in mind, CORE, the architect for PRP Real Estate Investment Management’s mixed-use re-development that houses the restaurant, and Shawmut, a longtime partner of Nobu, set to work on the 11,000 square-foot space. The resulting collaboration nods to traditional Japanese architecture and contemporary design across the restaurant’s bar and lounge, dining room and sushi bar, private dining spaces, and outdoor patios. Studio PCH’s concept emphasizes the horizontality of the space and deftly fuses the restaurant’s style with a D.C. touch. Nobu D.C.’s 250-seat interior greets guests with a space that is at once expansive and intimate, encompassing small seating vignettes and large party dining. The space features a lively open kitchen and 12-seat sushi bar at center stage and a wrap-around bar surrounded by low-slung lounge. A convertible private dining space awaits at the far end of the dining room, giving way to open-air and covered patio seating.

“Our team always looks forward to the opportunity to work with Nobu and bring the brand’s signature style to life,” said Randy Shelly, vice president at Shawmut. “It was an honor to partner with CORE and Studio PCH to introduce Nobu to D.C.’s ever evolving restaurant scene.”

With CORE overseeing the building’s overall transformation to luxury condominiums, the firm worked closely with Studio PCH and Shawmut to integrate the restaurant’s design into the building’s shell while seamlessly accommodating Nobu’s specific needs.

“Incorporating a world class restaurant into this project with a very low structural clearance required tremendous creativity from the designer, architect, and contractor to resolve special and technical conflicts and complexities,” said Dale Stewart, partner at CORE.

Shawmut integrated a series of rare and exotic finishes throughout the space, including full-height limestone from Jerusalem, custom tile from Brazil, an insulated fabric ceiling, custom red Napoleon marble quarried in France, and a custom white oak millwork and wall covering package throughout the space. Shawmut also installed a system of intricate shoji-inspired adaptable sliding doors allowing Nobu guests to customize their private dining space, and coordinated the etching and installation of a 15-foot, 3D Nobu sign at the exterior.

In bringing Studio PCH’s vision to life, the Shawmut and CORE teams overcame unique hurdles along the way, including navigating the site’s bustling location between Dupont Circle and Georgetown. Shawmut took great care to keep the entire process as minimally disruptive as possible for the building’s residential occupants and the adjacent Embassy of Qatar and Francis Field. Nobu D.C. represents Shawmut and Studio PCH’s fifth Nobu project together, and the firms’ first collaboration with CORE.

About CORE architecture + design

CORE architecture + design (CORE) is celebrating over 25 years of design innovation and steady growth as an internationally recognized firm. Led by Principals Dale A. Stewart, AIA, I. Guyman Martin, AIA, Allison C. Cooke, IIDA, LEED AP, and David Cheney, AIA, the Washington DC-based firm has won over 100 design awards. CORE thrives on complex projects and leads with experience, while understanding that their best work comes from designing hand in hand with their clients. Bringing a spirit of exploration to each project, CORE believes that intentional design has the power to shape experiences. The company’s talented team applies a collaborative design process to a wide range of environments and building types, including mixed-use developments, public buildings, large-scale office and residential developments, chef-driven restaurants, and hotel public spaces. Visit coredc.com and follow COREdc on Twitter, Instagram, Facebook, and LinkedIn.

About Shawmut Design and Construction

Shawmut Design and Construction is a $1.3 billion national construction management firm with a reputation for completing extremely complex and logistically challenging projects for the most high-profile clients in the industry. As an ESOP (employee-owned) company, Shawmut has created a culture of ownership, proactive solution-making, and forward thinking. Eighty percent of its business comes from repeat clients proving there is a strong focus on building lasting partnerships. Shawmut’s unique business model allows project teams to better service clients by focusing their specialized expertise within one of the following areas: Academic, Tenant Interiors, Cultural & Historic, Healthcare & Life Sciences, Hotel, Restaurant, Retail, and Sports Venues. Shawmut has offices located in Boston, Providence, New York, Miami, Las Vegas, and Los Angeles. For more information, please visit www.shawmut.com.

About Studio PCH

Studio PCH is a boutique architectural firm based in iconic Malibu, California, devoted to creating cohesive, effortless, and timeless experiences through architecture, interiors, and furniture design. Founded in 2008 by French architect Severine Tatangelo and a fellow architecture school classmate, the team is comprised of architects and designers of various backgrounds from across the globe, each bringing their unique perspectives, expertise and talents to their high-end hospitality projects in across the Americas, Europe, and Asia. Rooted in a belief that architecture and design is more than just creating spaces, but engaging in a social conversation that contributes to the evolution of lifestyles, Studio PCH regularly works with visionary brands and contractors to deliver an aesthetic driven by strict lines, fine materials, and natural light. To learn more, please visit www.studiopch.com.

About Nobu Restaurants

Nobu, the iconic Japanese restaurant empire founded by partners Nobu Matsuhisa, Robert De Niro and Meir Teper has expanded to include nearly 40 restaurants around the world together with a stunning new collection of Nobu Hotels. Nobu continues to attract fans worldwide for its enduring atmosphere and continuous reinvention of genre-defining cuisine. Learn more at noburestaurants.com and follow @NobuWorldwide on Instagram and Twitter.

 

For more information contact:

Samantha Edwards

571-338-4723

sedwards@prexpert.net

11.8.17

Read the article at bizjournals.com.

11.3.17

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10.28.17

Watch the trailer at bydesign.graphisoftus.com.

10.9.17

Read the article at blog.graphisoftus.com.

9.20.17

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9.20.17

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See this project in our portfolio.

9.18.17

"Being called two-faced is usually an insult, but for the new office building at 600 Massachusetts Avenue, NW, it’s a point of pride. The 11-story, 400,000-square-foot structure, designed by CORE architecture + design, occupies a parcel near Mount Vernon Square that was assembled over time by the project’s developer, Kingdon Gould III. The site is irregularly shaped and faces distinct architectural contexts on its opposing Massachusetts Avenue and I Street sides, creating a complex architectural challenge. CORE responded with a design whose two principal facades, like non-identical siblings, present different but related faces to the public. “With the vastly different building requirements that govern the Massachusetts Avenue and historic I Street sides of this building, we purposefully developed a design that has a Janus-like quality to it,” said Guy Martin, AIA, a [former] principal at CORE." Read the full article by Ronald O'Rourke at aiadc/com/architecture-dc.

9.8.17

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8.29.17

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8.15.17

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5.26.17

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5.16.17

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5.15.17

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4.27.17

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4.5.17

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3.24.17

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3.8.17

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3.2.17

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2.14.17

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2.13.17

For Immediate Release

CORE-Designed Swing’s Coffee Roasters Now Open in Downtown DC

Swing’s third location maximizes customer experience with layout and function that hide behind Beaux-Arts style

WASHINGTON (February 13, 2017)—CORE architecture + design, inc. (CORE) has just completed Swing’s Coffee Roasters (Swing’s) newest café in Washington, DC. As with the other Swing’s coffee bars in Foggy Bottom and Del Ray (Alexandria), this location reflects the neighborhood aesthetic. The 1,345 SF café, located at 640 14th Street, NW between McPherson Square and Metro Center, has an optimized layout and function that cleverly hides behind design that echoes the majestic Beaux-Arts building that surrounds it.

“Swing’s owner Mark Warmuth likes his cafés to reflect the neighborhood around them, rather than having just one ‘Swing’s’ look,” said CORE’s partner Allison Cooke. “We took design inspiration from the decorative Beaux-Arts building nearby but more importantly, we were able to maximize the customer experience by optimizing barista workflow and filling the space with hidden function and storage.”

As customers enter Swing’s from the courtyard of the Metropolitan Square Building, the 25-foot coffee counter – with its point of sale, gleaming pastry display, and pour over and espresso stations – lures them inside. The back bar coffee counter, reminiscent of old soda shop or pharmacy apothecary shelving displays, is a grand walnut wood display piece brightened with antique glass and brushed brass accents. What customers don’t see is that the back bar encases the taller equipment, dishwashing and coffee warmers while providing extra open and concealed storage. Hotel entry lighting inspired the marquee lighting in the back bar’s cornice.

“We considered what customers see (and don’t want to see) when they enter Swing’s, as well as what baristas need to serve guests quickly and efficiently,” said project designer Hilary Miners. “Throughout the project, we were mindful of creating a beautiful customer experience while responding to the functional needs of the barista.”

The finish colors are inspired by the cranberry red of the Swing’s logo, rich walnut wood tones similar to roasted beans, and warm taupe browns found in milky lattes and thatched burlap coffee bean storage bags. The cranberry-red accents repeat in the millwork displays and the banquette details, as well as in a single painted pinstripe that separates the taupe band of paint color from the white above. To keep the design classic and clean, black and white applications provide a backdrop to the other tones.

“The back counter display and hexagonal tile floor mosaic are my favorite elements in the space,” continued Miners. “The diamond-shaped pattern with white and cranberry accents is a nod to the decorative details found in the neighborhood – and we designed and fabricated it specifically for the Swing’s space. You’ll see a similar diamond pattern in the tin ceiling and trim above it. The original Swing’s logo also included five-point stars so the shape inspired our use of geometric triangular patterns.”

Most countertops are a solid-surface product resembling white Carrera marble. However, to highlight the espresso stations and points of interaction with baristas, CORE used black quartz with a brushed brass metal accent and specialty accent tile below. This marble tile is the only polished surface in the space, and has brown, tan, and white veining resembling the frothy swirl of a latte. A decorative brass accent separates every third course. Having these espresso areas at bar height with a metal foot rail provides a standing ledge for guests to lean on and have their drinks while providing a counter experience similar to a soda shop or diner.

In the non-espresso portions of the coffee bar, CORE used vertically-oriented walnut tambour with the white stone to represent points of transaction or drink pass off. This wood application, traditionally found in early 20th century roll-top desks, provides nostalgia, while hugging the round-edged corners of the bar to soften the space and ease the flow of guests as they queue.

There are two different seating areas: a bar height counter along the courtyard storefront, and a banquette with loose tables anchored between millwork displays. No seating is placed in front of the window along 14th Street to give passersby a full view of the shop’s architecture, illumination and activity. The window counter seats face towards the courtyard to guide guests to the front door. The moss-green banquette with cranberry-red piping has a channel-tufted back with the seams rotated every 10 degrees to create a triangular-shaped pattern. Two large millwork pieces (in a same style as the back bar) flank this seating nook, with loose circular tables and chairs across from it. Both pieces provide additional closed storage, open shelving for display and a decorative bulletin board highlighting product origin, and events. The windows that front 14th Street, like many restaurants on the block, use delicate gold-leaf signage to maintain the graphic rhythm of the street.

“CORE was a true partner on this project – they listened to our need for function and design and interpreted it into a beautiful and inspired space,” said M.E. Swing Company owner Mark Warmuth. “Swing’s has been part of DC’s coffee culture since 1916, and we are proud that this location’s Beaux-Arts inspired design reflects that heritage.”

CORE worked with Infinity Building Services (General Contractor), Karnik Gregorian Engineering, Inc. (MEP), and Seth Design Group (Graphics) to complete Swing’s Coffee Roasters at 14th Street. It opened its doors in February 2017.

About CORE architecture + design, inc.

With an established portfolio in architecture, commercial interiors, hospitality and retail design, CORE architecture + design, inc. (CORE) has designed more than 60 restaurants in locations across the U.S. with a large concentration in the DC metro area. An internationally recognized firm, CORE has received more than 100 design awards. The firm’s notable list of projects and clients include: Garces Group, Think Food Group, Centrolina, Copycat Co., Del Campo, Founding Farmers, Pearl Dive Oyster Palace, Blackjack, Sweetgreen, Dean & Deluca, Marriott International, and Hilton Worldwide, among numerous others.

About Swing’s Coffee Roasters

Swing’s Coffee Roasters has been part of the Washington, DC coffee culture for over 100 years. Swing’s passionate customers have literally traveled the world with our beans in tow, sharing our coffee with others, and relating tales of “this obscure coffee roaster in DC.” That level of devotion has kept the roasters running since 1916. At Swing’s Coffee Roasters, we roast ethically-sourced coffees with artisan efforts developed over generations. We care about the journey coffee takes and the people it comes in contact with along the way, understanding that remarkable coffee is the end result of many. It is imperative that our cafes remain an integral part of our community. Swing’s offers a friendly meeting place that customers can depend on for the highest quality of coffee products, and an environment that inspires and promotes coffee education for both customers and employees. We continue to pursue and adhere to best practices in coffee, in order to deliver substantive and sustainable quality. Our commitment is to continually exceed expectations for our customers, employees and our community.

 

For more information contact:

Samantha Edwards at CORE

202-466-6116

sae@coredc.com

1.18.17

Read the article at Hospitality Design.

1.17.17

Buena Onda wins the Best New Concept Launch Award and the Best Limited-Service Restaurant Design Award.

Read the full article in the January/February 2017 issue at rd+d magazine.

See this project in our portfolio.

12.28.16

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12.21.16

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12.16.16

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12.7.16

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11.21.16

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10.20.16

CORE Completes Commonwealth Joe Coffee Roasters in Pentagon City

Commonwealth Joe Coffee Roasters bring passion for coffee roasting and Virginia heritage to flagship shop in the DMV’s largest multi-family residence

WASHINGTON (October 20, 2016)—Pentagon City residents can now break away from the national coffee chains to enjoy delicious micro-roasted coffee beans and products at Commonwealth Joe Coffee Roasters (Commonwealth Joe) flagship shop in the DMV’s newest and largest multi-family residence – The Bartlett (520 12th Street). CEO and founder Robert Peck and COO Chase Damiano chose DC-based architecture/design firm CORE to design the 1,492 SF store. Commonwealth Joe reflects the company’s humble Culpeper, Virginia roots by highlighting craftsmanship and detail - both in the design of the space and a great cup of coffee.

“When we first met Robbie and Chase, we knew that their passion for the coffee roasting process and their personal dedication to the product and the customer would inspire the design,” said CORE’s Director of Hospitality Design Allison Cooke. “They see the barista’s crafting quality coffee as a form of artistry and workmanship. The layout and function emphasize that attention to detail. Much like an artisan’s workshop, the design is familiar and purposeful with nothing in excess.”

Inspired by images of industrial workers, tool boxes, and the coffee-bean roasting process, CORE created a neutral-heavy palette that reflected those simple, hardworking details. Hints of plaid flannel, rust-colored leather, glossy cream (backsplash tile), concrete counters, and black and brass metal add moments of color and texture around the store. Light-white oak is the dominant wood tone, while a warm-grey wood highlights certain millwork features like pullout drawers and support pegs. Textured-concrete tiles – rotated in a basket-weave pattern with a brass-strip detail – unite the Espresso Station and Cupping room floors. A major wall behind the counter showcases wood tones that gradate across the wall (natural to charred black).

“The bean-roasting process drove our selection of graded wood tones on the vertical wood-slat wall feature in the coffee bar area,” said project design manager Hilary Miners. “And we were excited to use Shou Sugi Ban, the ancient Japanese technique that preserves wood by charring it with fire. The wood slats gradually change from light grey to charred-black to echo how coffee beans transform from pale green to rich, chocolate brown during the roasting process.” The charred wood also serves as the back finish to the bookcases located in the coffee bar and Cupping Room.

Blackened steel surrounds the Cupping Room glass enclosure, while black metal also appears as panels on the coffee bar die wall, and around the retail display and condiment station. The brass drum used to roast the coffee beans inspired CORE to place brass accents where customers connect with coffee service including: on the perforated-metal light pendants above the coffee bar; on the rails at the Pour Over Station; and on the cold brew lines.

The Espresso Station and the Cupping Room are two unique features within the Commonwealth Joe space. At a typical coffee shop, baristas stand behind the espresso station which conceals their work but at Commonwealth Joe, the espresso station is situated directly facing guests so they can see the barista’s work – much like an oyster shucker at a raw seafood bar. Commonwealth Joe plans to feature guest celebrity baristas who will create their specialty drinks at this station, so CORE allowed for a larger area in front of the espresso station to house crowds beyond what is available for queuing. Every tool and detail was carefully planned and placed so that baristas, as the craftsperson, have all their tools at hand. This notion is reflected in wall pegs and modular wood shelving as you would also find in a workshop.

The espresso station is directly across from the Cupping Room which opens wide with a custom sliding door, so it can absorb extra customers or facilitate workshops. The Cupping Room is located within a glass and metal box with white oak and brass details. The company aims to be certified by the Specialty Coffee Association of America (SCAA), a rare distinction for coffee shops in the region. Guests can also hang out at the vintage drafting table inside the room for a more private work environment. Otherwise, the space will be a rentable conference room for the Bartlett residents and start-up companies with full AV capabilities.

Another unique feature of this flagship location is its connection to the building’s residential lobby. Bartlett residents will soon be able to place orders through a phone app and pick up from their orders from a separate Point-of-Sale station right by the lobby entrance. For customers who want to enjoy their beverages at the store, there are a variety of seating types. Guests on the go can sit at a counter in the window ledge, while those who want to stay longer can linger at the custom-made banquette with espresso and denim-colored flannel cushions in the main seating area, or at the custom-made blackened-steel community table on castors to allow for flexibility. The shop also plans to have outdoor seating in the springtime.

“We are passionate about the coffee roasting process and sharing that with everyone that walks through the door by providing them a well crafted cup of coffee,” said Commonwealth Joe’s founder and CEO Robert Peck. “The CORE team was amazingly creative and collaborative in helping us interpret this idea of craft and purpose into a beautiful flagship shop.”

CORE worked with Potomac Construction Services (General Contractor), Feustel Food Service Design (Food Service Design), Ripe (Branding and Graphic Design), Design Tech Inc. (MEP), and Rathgeber/Goss Associates (Structural Engineering) to complete Commonwealth Joe. Construction began in April and Commonwealth Joe began its soft opening in late September.

About CORE architecture + design
With an established portfolio in architecture, commercial interiors, hospitality and retail design, CORE has designed more than 60 restaurants in locations across the U.S. with a large concentration in the DC metro area. An internationally recognized firm, CORE has received more than 100 design awards. The firm’s notable list of projects and clients include: Garces Group, Think Food Group, Centrolina, Copycat Co., Del Campo, Founding Farmers, Pearl Dive Oyster Palace, Blackjack, Sweetgreen, Dean & Deluca, Marriott International, and Hilton Worldwide, among numerous others. For more information, visit coredc.com and follow them on Twitter at @coredc.

About Commonwealth Joe Coffee Roasters
Commonwealth Joe Coffee Roasters launched in 2012 to help a local roaster bring her passion to the world and to breathe new life into the craft of roasting. The shared goal was simple: to make amazing coffee more approachable with a dedication to outstanding coffee. A hallmark of Commonwealth Joe Coffee Roasters is the unique ways we help customers fall in love with their morning cup of joe. Nitro Cold Brew and fresh, made-to-order pour-overs are just two of staples, with Nitro Cold Brew mobile trikes canvassing Arlington beginning in Spring 2016. We look forward to sharing all we've learned with our community at our flagship in Pentagon City, at The Java Shack in Arlington, and grocery stores including Whole Foods and Glen's Garden Market. For more information, visit commonwealthjoe.com.

For more information contact:
Samantha Edwards
571-338-4723
sedwards@prexpert.net

10.19.16

For Immediate Release

CORE developed, built first East-Coast prototype to combine Marriott F&B On Demand and Fresh Bites initiatives

 Washington Marriott Wardman Park offers guests expanded quick dining and food delivery from its new Woodley Park Pantry

WASHINGTON (October 19, 2016)—Guests at the Washington Marriott Wardman Park (Marriott Wardman Park) don’t have to venture too far thanks to the hotel’s new 1,200 SF Woodley Park Pantry (Pantry). Marriott/JBG chose DC-based architecture/design firm CORE to develop a clean, timeless design to complement the “Marriott Modern” initiative. Formerly the lobby coffee shop, the Pantry was designed to integrate the Marriott Food & Beverage (F&B) On Demand Initiative with the Fresh Bites food delivery program.

CORE worked with Marriott to develop a design prototype concept and overall initiative strategy that would address evolving guest demographics and increase F&B sales across the brand. The Pantry initiative was developed to supplement and leverage existing F&B operations by offering guests additional options for quick dining and food delivery within the hotel. As part of this initiative, the Woodley Park Pantry is one of the first full-size Pantries built on the East Coast and CORE’s first completed project for the initiative. It also serves as a showpiece for Marriott, as it is the closest Pantry to Marriott’s headquarters in Bethesda.

 “It is incredibly exciting to see the conceptual prototype realized in such a high-profile Marriott hotel,” said CORE’s Director of Hospitality Design Allison Cooke. “We’re excited to see this concept rolled out nationwide as Marriott continues to adapt to and inspire the evolving traveler’s experience.”

The design was developed based on the ‘Marriott Modern’ initiative, which emphasized clean, timeless, thoughtful design with architectural sensibility. Clean lines and warm, natural materials – such as wood and stone surfaces – were paired with a restful ceramic blue accent tile to allow the bountiful variety and color of the product offerings to stand out and entice guests.

“We chose warm wood tones both for their aesthetic beauty, and to create a visual link between the Pantry and the larger lobby design,” said Senior Project Designer Daniel C. Chapman. “Rich warm gray porcelain floor tile with textured accents provide nuanced detail, and the vibrant teal wall tile at the Made-To-Order Station really catches the eye.” Given the high guest volume of the Marriott Wardman Park, CORE also took special care to select materials that would wear well while conveying a clean, modern, more residential and restful feeling.

The Woodley Park Pantry expands the existing coffee service to include a range of food and beverage options. With the Pantry adjacent to the hotel’s main lobby and event spaces, it activates this once under-used corridor by opening up the space with bright, bountiful displays of products and showcasing coffee/espresso service and made-to-order culinary action.

 “It is an excellent study to observe how the Pantry operates and so far and it’s drawing incredible attention from the guests,” added Chapman. “Even at 10:00pm, the Pantry is busy with travelers looking for a quick bite to end their busy day.”

Lighting and materials were carefully designed to make the Pantry glow like a jewel box within the lobby, as well as to spotlight the many offerings of the Pantry and quickly orient guests. CORE thoughtfully integrated equipment within millwork paneling to present a clean, warm and appetizing look to guests. Retail areas were also built-in to the millwork with cleanness and flexibility, allowing for multiple product display formats and tidy presentation, and enabling guests to build their meals and purchases intuitively. Clear glass mobile partition panels showcase the Pantry even when it is closed.

“The Woodley Park Pantry is wonderfully convenient for hotel guests and it has expanded yet streamlined the property’s food and beverage operations,” continued Chapman. “Today’s hotel guests want a bright, accessible, fast-casual option, and the Pantry fulfills that need.”

CORE worked with JBG (Owner), RWG Construction (Project Management), Humphrey Rich (GC), Identity Group (Signage), and Loring Consulting Engineers, Inc. (MEP) to complete the Woodley Park Pantry. It began serving guests in May 2016.

 The Washington Marriott Wardman Park Hotel is located at 2660 Woodley Road NW, Washington, DC 20008.

About CORE

With an established portfolio in architecture, commercial interiors, hospitality and retail design, CORE has designed more than 55 restaurants in locations across the U.S. with a large concentration in the DC metro area. An internationally recognized firm, CORE has received more than 100 design awards. The firm’s notable list of projects and clients include: Garces Group, Think Food Group, Centrolina, Copycat Co., Del Campo, Founding Farmers, Pearl Dive Oyster Palace, Blackjack, Sweetgreen, Dean & Deluca, and Hilton Worldwide, among numerous others.

For more information contact:

Daniel C. Chapman at CORE

202-466-6116

dcc@coredc.com

10.12.16

For immediate release

CORE Completes Work on Del Ray’s New Junction Bakery & Bistro

 Influenced by modest Americana, 1940s style, and the area’s railroad connections, Junction brings freshly baked goods and all-day casual dining to Del Ray

 

WASHINGTON (October 12, 2016)—Junction Bakery & Bistro, a new all-day bakery and café from restauranteur Noe Landini and chef/baker Nathan Hatfield, has begun to tempt residents of Alexandria’s Del Ray neighborhood with the fresh breads and pastries baked on-site and incorporated into its mouth-watering breakfast, lunch and dinner menus. Landini again turned to DC-based architecture/design firm CORE to create an inviting space that uncovers the building’s 1940s character as a grocery store, while connecting to Del Ray’s railroad history. The 5,000 SF space, formerly Mancini’s Café, is located at 1508 Mount Vernon Avenue.

CORE has worked with Noe Landini on a number of renovation and restoration projects including: the Fish Market and Pop’s Old-Fashioned Ice Cream in Alexandria; Bar Deco in downtown Washington, D.C.; and Boston Harbor Distillery in Massachusetts.

“We loved collaborating with Noe again. He always prioritizes authenticity and the history of the space we are working within. This time, we uncovered the building’s 1940s history and linked design elements to Del Ray’s railway heritage,” said CORE’s Director of Hospitality Design Allison Cooke. “It was important to create an approachable neighborhood spot that blends the warmth of dining at home and the energy of a working bakery.”

Customers enter straight into the bakery and retail area, where they cannot miss the expansive view to the 4-deck oven that is visible through the large steel and glass wall behind the retail counter. The 50-seat café area, to the left of the retail space, combines banquette seating, and loose casual groupings of marble-topped tables. In the evening, the retail area transitions into a casual happy hour gathering spot.

Junction’s color palette of navy, red, white – with soft touches of peach and copper – reflects the colors popular in both 1940s residential architecture and fashion. The railroad aesthetic is echoed in the wood planking on the walls, riveted metal panels wrapping the restrooms, oak flooring (in the café) and custom lanterns. CORE selected enameled metals for countertops, red square tiles (on the counter front), encaustic patterned floor tile (in the retail area), hand painted chairs, and china hutches. All of these features were inspired by the spirit of frugality in wartime America in the 1940s.

“The 1940s era was characterized by its thriftiness, ingenuity, and brightness, so we kept those ideas in mind as we developed the design,” said Cooke. “We really enjoyed creating the custom elements: the locomotive-inspired lanterns, playful mosaic tile messages in the floor, and denim upholstery with a printed grain motif on the banquette.”

Junction’s exterior includes a striking mural designed by Seth Design Group and completed by Cherry Blossom Creative, branded signage, and the building’s refurbished glass storefront windows. Inside, some of the original plaster walls and tin ceiling have also been restored.

“Nathan and I both live in Del Ray and loved the idea of bringing a comfortable, beautiful gathering place to the community. When we found the old Mancini’s Café space, we knew it would be perfect to serve as a hybrid commercial bakery and local bistro,” said Junction’s co-owner Noe Landini. “We chose to work with CORE again because they share my commitment to historic restoration – and they are so passionate about crafting beautiful, creative designs that also maintain the integrity of an era.”

CORE and Landini worked with Potomac Construction Services (General Contractor), Seth Design Group (Branding and Graphic Design), Design Tech (MEP), and Rathgeber Goss (Structural Engineering) to complete Junction. It began its soft opening on July 6.

Junction serves breakfast, lunch and dinner, grab-and-go pastry options, as well as Commonwealth Joe coffee drinks and fresh pressed juice made in house by Grateful Juice Co. Head chef and baker Hatfield also supplies bread products to Landini’s other restaurants and plans to supply other local eateries in the near future.

About CORE

With an established portfolio in architecture, commercial interiors, hospitality and retail design, CORE has designed more than 60 restaurants in locations across the U.S. with a large concentration in the DC metro area. An internationally recognized firm, CORE has received more than 100 design awards. The firm’s notable list of projects and clients include: Garces Group, Think Food Group, Centrolina, Copycat Co., Del Campo, Founding Farmers, Pearl Dive Oyster Palace, Blackjack, Sweetgreen, Dean & Deluca, Marriott International, and Hilton Worldwide, among numerous others.

About Junction Bakery & Bistro

Junction Bakery & Bistro is an American bistro featuring fresh-baked bread located at 1508 Mt. Vernon Avenue in the Del Ray neighborhood of Alexandria, Va. Chef and head baker Nathan Hatfield serves breakfast, lunch and dinner in the beautiful space inspired by the area's railroad history. Junction also offers grab-and-go bread and pastry options, fresh-pressed juice from Grateful Juice Co., and a full wholesale bakery operation. For more information, please visit www.junctionbakery.com.

For more information contact:

Allison Cooke at CORE

202-466-6116

acc@coredc.com

7.7.16

Read the article at dc.urbanturf.com.

7.5.16

Allison Cooke helps DC restaurants find their aesthetic groove through smart design. Read the full article at modernluxury.com.

5.2.16

The office building under construction at 600 Massachusetts Avenue NW may be a Gould Property Co. project, but it is Guy Martin’s baby. Martin, principal with D.C.-based CORE architects, first drew up a sketch for the site, at Kingdon Gould’s request, in 1984. “He called me up and said, ‘What can you do with this property?’” Martin said of Gould, with whom he worked on the Market Square North project. At the time, Gould owned only a couple of properties on Massachusetts Avenue. Over the years, he assembled a larger site, totaling about an acre, with frontage on both Massachusetts and Eye Street. He ultimately partnered with Oxford Properties to advance the project to construction. Read the full article by Michael Neibauer at bizjournals.com.

3.10.16

Read the full article at retaildesignblog.net.

See this project in our portfolio.

3.8.16

PRP Real Estate Investment Management acquired a nine-story building at 2501 M St NW in the West End neighborhood of DC. The company plans to work with CORE architecture + design to convert five of the floors into high-end condos with the ground-floor space set to house Nobu, the world-renowned Japanese restaurant. Learn more at bisnow.com and urbanturf.com.

Explore the project in our portfolio.

2.16.16

Read the full article at retaildesignblog.net.

See this project in our portfolio.

1.20.16

Read the full article at dc.eater.com.

12.15.15

For immediate release

CORE Completes New Art Deco-inspired American Brasserie Silver

Inspired by 1920s scofflaw culture of prohibition and Pullman car style, Silver (by Silver Diner)

brings all-day refinement, energy and fresh, local food to Bethesda Row

WASHINGTON (December 15, 2015)—Silver, a new 4550 square foot American brasserie concept developed by Silver Diner’s co-founders and designed by DC-based architecture/design firm CORE, recently opened in downtown Bethesda. Located in Stonebridge’s new development, The Flats (7150 Woodmont Ave.), Silver merges the DNA of an egalitarian diner with the refinement and energy of an Art Deco brasserie to create a unique modern dining experience for active, sophisticated urban dwellers. Expanding beyond the farm-to-table breakfast, lunch, and dinner of Silver Diner, Silver offers an innovative menu by Executive Chef Ype Von Hengst (co-founder). The exciting fresh and local menu complements the restaurant’s craft bar program for socially-active late night patrons. Silver’s prominent storefront exposure and grand illuminated signage make it a new beacon at the gateway of Bethesda Row.

 “After trips with the Silver team to DC’s bustling 14^th Street corridor and New York’s brasserie’s and bars, we were inspired by 1920s Art Deco design – combined with the best functional elements of a diner – to make Silver an elegant, energetic addition to Bethesda’s restaurant scene,” said CORE’s Director of Hospitality Design Allison Cooke. “Silver blends the best of a brasserie and a diner to create a modern, engaging dining experience. Its dramatic lighting draws the eye of street-goers and adds to the iconic, alluring glow of Silver’s prominent storefront.”

Silver’s layout, influenced by a traditional diner, has a central entrance, long, narrow shape, and the dining counter and kitchen front and center. Patrons will see Silver’s dining counter -- which becomes the bar later in the day – as soon as they enter. The bar’s energy and activity will instantly greet late-night guests. The bar and back-bar design were inspired by the exterior windows of a Pullman car, as well as the details of a traditional diner kitchen and lunch counter.

To create Silver’s rich Art Deco look, CORE developed an elegant color palette that combines blue, silver, cream, black and Mahogany-wood tones with punches of red. Patined-zinc metal finishes join glazed brick, rich-stained millwork, mosaic tile and antique mirror to complete the sophisticated 1920s aesthetic. Custom large-scale lighting pendants with period detailing give the space a warm glow, and drive the character and ambiance of the various day parts.

The prominent hand-glazed brick wall tile, found in Deco-era train stations, adds character and visual texture to the dining room. African Sapele wood, a modern interpretation of the mahogany popular in the 1920s, adds warmth. The floor pattern is rich hand-glazed blue, silver, cream and black mosaic tile in a rectangular Art Deco motif that showcases the three bars in Silver’s logo. Much of the metal finishes have a zinc-like patina, rather than a high shine stainless seen in 1950s diners, and are detailed with rounded corners and countersunk rivets made popular by industrial designer Raymond Loewy. Deep red leatherette upholstery adds tactile warmth to the booths and banquettes. Antique mirrors feature applied branding graphics similar to the Deco-era advertising styles. The alternating vertical bands of antique mirror and rolls of navy blue upholstery that cover the walls by the restroom reinterpret a train car exterior.

Large tiled columns, adorned with back-lit metal fabrications, anchor the north and south portions of the dining room. “We really love the Art Deco columns – with their soaring height and back-lit skyscraper forms – and the large cast-metal and resin Art Deco starburst motif on the wall at the end of the dining room. Both elements add such rich, dynamic texture,” said CORE’s project designer Daniel Chapman. “We took a lot of joy in scaling large Deco-building design features into the small human-scale metalwork details on Silver’s booths and millwork pieces.”

The seating plan relies heavily on booths – like a diner – to create a cozy, comfortable feel where customers can have an intimate meal, and still be part of the open brasserie-like space. Having the booths aligned along the window gives Silver a warm, alluring street presence and alludes to the window views from a Pullman train car. The Pullman-inspired proscenium helps to bring the iconic language of the exterior signage inside, while allowing the entire large glass storefront to act like a ‘Nighthawks’ style beacon in the night. Long banquettes and high ceilings give the feel of a traditional brasserie, while wood-paneled soffits and low walls with reeded-glass panels divide it into smaller, more intimate spaces reminiscent of historic diners.

Silver’s design and construction, as well as the base building design/construction, progressed simultaneously so CORE worked continually with Stonebridge to accommodate base-building construction needs into Silver’s design – and vice versa. “Stonebridge was instrumental in helping us develop our exterior identity, and assisting us in incorporating our unique signage and outdoor café personality into the larger plans for the development,” said Chapman. “As a result, we were able to achieve an impressive amount of visibility and iconic character on Woodmont Avenue.”

“With our creation of Silver, we’ve taken the Silver Diner brand to the next level. Silver Diner has achieved great success in the suburbs, but we wanted to take advantage of the trend toward urban and semi-urban dwelling and cosmopolitan lifestyles,” said Silver Diner and Silver co-founder Robert Giaimo. “Silver is an elegant and active brand extension that also engages our younger, sophisticated, and urban clientele.” Giaimo, and his business partner, Executive Chef Ype Von Hengst were the founders of American Café, a highly successful brand in the D.C. region and then, more than 25 years ago, they opened Silver Diner. Silver is the next restaurant concept in their career portfolio.

“With a focus on expanding the heritage of Silver Diner’s traditional day parts, Silver adds night-life energy and elegance with a craft cocktail and bar program, an elevated level of dining service and thanks to CORE, impressive architectural and design detail,” continued Giaimo.

CORE worked closely with Stonebridge (Developer), Uniwest (General Contractor), FDS Design (Food Service Consultant), Allen & Shariff (MEP Engineer), GT Brothers (Millwork), Soft Touch Furniture (Custom Booth Fabrication), AK Metals (Metal Fabrication), Greg Kauffman (Branding and logo), and Arundel Signs (Exterior signage) to complete Silver. It opened in late September.

About CORE

With an established portfolio in architecture, commercial interiors, hospitality and retail design, CORE has designed more than 55 restaurants in locations across the U.S. with a large concentration in the DC metro area. An internationally recognized firm, CORE has received more than 100 design awards. The firm’s notable list of projects and clients include: Jose Garces, Think Food Group, Copycat Co., Del Campo, Founding Farmers, Pearl Dive Oyster Palace, Blackjack, Sweetgreen, Dean & Deluca, Marriott International, and Hilton Worldwide, among numerous others.

 About Silver

Silver is the inspiration and creation of Robert Giaimo and Ype Von Hengst, the creative pair behind other successful regional brands including Silver Diner and American Café.  Over the years, these brands have risen to engage a strong following of the next generation while maintaining popularity with their existing customers. Silver, with its diner roots but added sophistication, brings a whole new level of fresh, farm-to-table cuisine under the orchestration of award-winning Von Hengst.  Throughout the day—for breakfast, lunch and dinner, guests are able to experience high-quality offerings in a comfortable, yet sophisticated environment. A craft bar serving a creative drink menu welcomes late night patrons.  For more information on Silver, visit eatatsilver.com.

 

For more information contact:

Daniel C. Chapman at CORE

202-466-6116

dcc@coredc.com

12.15.15

CORE architecture + design and PRP convert a 1980s mixed-use property into 59 luxury condominiums. Using a complex cantilever system, steel framing, and a new glass façade, CORE's design expands the existing building out up to 9 feet, adding over 25,000 square feet to 2501 M. Read the article at bizjournals.com.

Explore the project in our portfolio.

11.24.15

Read the article at hospitalitydesign.com

See this project in our portfolio.

7.28.15

For immediate release

CORE completes Chef Amy Brandwein’s Centrolina

 A dual-concept market and osteria in CityCenterDC, Centrolina combines

an easy Californian aesthetic with the best of seasonal Italian cuisine

WASHINGTON, D.C. (July 28, 2015)—This summer CityCenterDC residents and visitors can stroll down Palmer Alley to peruse and enjoy authentic Italian cuisine at Chef Amy Brandwein’s first solo restaurant – Centrolina. CORE, a DC-based architecture firm, designed the dual-concept market and osteria. CORE worked with Chef Brandwein to create a light and welcoming space where customers can enjoy a quick espresso, eat in the intimate open-kitchen dining room, or select a house-made option to prepare at home. Centrolina is 4,075 square feet and located at 974 Palmer Alley in the heart of the development.

“Amy wanted her space to blend a casual California aesthetic with the sensibility of an upscale urban market,” said CORE’s director of hospitality design Allison Cooke. “The market “island” anchors the space and guests circulate around it, ultimately discovering the intimate restaurant layered beyond. With the coffee counter at one end and the bar at the other, each entry has its own identity, while reinforcing the architectural blend of a market that you can dine within.”

The quick-stop counter and barista-serviced coffee bar are designed for speed and convenience– piled high with fresh grab-and-go European-style sandwiches, antipasti and house-made pastries – will be the first thing customers see when they walk into the market. In the evening, the counter will transform into a mini cocktail bar. In fact, most of elements in the space take on a dual use, as the space transitions from day to night. The bar on the other end with its grey and teal quartzite top will allow daytime guests to view the bustling market while they have a casual lunch, transitioning to a small lively wine bar later in the day. As customers move further into the space, the osteria nestled behind the market is light and comfortable with white brick and a spacious banquette along the far wall. Tongue-and-groove white-oak planking runs diagonally on the market walls, while the osteria and bar have a charcoal oak cladding for a soft contrast. A monolithic ribbon of warm wood on the ceiling visually links all the spaces from market and bar to open kitchen.

Dine-in guests will be immersed in the cooking experience as they dine because of their views of the fresh market produce (that Chef Brandwein will feature in her osteria menu), the open kitchen, and terracotta-clad wood oven. Guests in the 4-person booth facing the oven will have a chef’s table view. Within the cozy private dining room, a large, dramatic driftwood chandelier adds a natural element to the clean, white palette, which is punctuated by fuchsia chairs.

To create Centrolina’s fresh and relaxed look, CORE created a restful and neutral color palette that combines white, cream, grey and blond-wood tones with sophisticated punches of turquoise, terracotta and fuchsia. Matte white metal finishes join white-painted brick, leather, light wood, and polished concrete to create an easy Californian aesthetic. CORE added round-mirrored sconces in a constellation-like formation to the brick wall over the banquettes to reflect light around the room and frame a piece of art selected by the Chef. Centrolina’s original artwork is infused with a sense of romance and a love of the foods and landscapes of Italy. Blue Italian-patterned wall tile continue the theme into the restrooms.

“Atmosphere and environment are such a big part of the contemporary Italian dining experience,” said Chef Brandwein. “And working with CORE, we were really able to capture that feel, both in the regional Italian osteria and the seasonal local market.”

CORE worked with Rand Construction (General Contractor), Caliber Design (MEP Engineer), and FDS Design (Food Service Consultant) to complete Centrolina. Two other CORE projects that opened in CityCenterDC last year: RareSweets by pastry chef Meredith Tomason and the luxurious CityCenter Fitness Center.

About CORE

With an established portfolio in architecture, commercial interiors, hospitality and retail design, CORE has designed more than 55 restaurants in locations across the U.S. with a large concentration in the DC metro area. An internationally recognized firm, CORE has received more than 100 design awards. The firm’s notable list of projects and clients include: Jose Garces, Think Food Group, CopyCat Co., Del Campo, Founding Farmers, Pearl Dive Oyster Palace, Blackjack, Sweetgreen, Dean & Deluca, Marriott International, and Hilton Worldwide, among numerous others.

About Amy Brandwein

Centrolina is Amy Brandwein’s first solo restaurant project. Before setting her sights on her own place, Brandwein served as chef de cuisine at Alba Osteria in Washington, D.C. Prior to joining the team at Alba Osteria, she launched her own hospitality consulting company, Chef AmyB and served as executive chef at Casa Nonna, BLT Restaurant Group’s first Italian concept in the District. Previously Brandwein served as executive chef at Galileo and Osteria del Galileo. Chef Brandwein is a longtime supporter of local charities, including So Others Might Eat, DC Central Kitchen and Martha's Table. She is a member of Les Dames d’Escoffier and Women Chefs and Restaurateurs.

For more information contact:

Allison Cooke at CORE

202-466-6116

acc@coredc.com

7.21.15

For immediate release

CORE completes Garces Group’s new concept Buena Onda

Inspired by the relaxed spirit of Mexico’s Baja peninsula, Buena Onda’s design brings the “good vibes” of the coastal culture to the heart of Philadelphia.

WASHINGTON, D.C. (July 21, 2015)—Philadelphians wishing for a sunny summer vacation can now be transported to the beaches of Mexico as they step into Garces Group’s latest concept– Buena Onda – located on the ground floor of The Granary (1901 Callowhill Street) in Philadelphia across the street from the newly constructed Barnes Foundation museum. Garces Group worked with DC-based architecture/design firm CORE to create the bright, modern Baja-inspired 2300 SF dining and bar concept.

“Buena Onda guests should feel as though they’ve traveled to the relaxing and vibrant beach towns of Mexico. It was important that the design set the tone from the moment they walk through the door,” said CORE’s director of hospitality design Allison Cooke. “We accomplished this with a light and airy, coastal-inspired palette and décor that create a subtle play of wall textures, color-blocking, and warm natural materials.”

When customers enter Buena Onda, they will immediately notice the tropical teal bar that is sheltered beneath a modern “palapa.” CORE reinterpreted a traditional palapa, or grass-thatch hut found on Mexican beaches, by using whitewashed wood slats with a dark wood lattice framework. This structure makes the bar a focal point and helps distinguish it from the adjacent Point of Sale. The Point of Sale is comprised of white decorative concrete block, which adds subtle pattern and reinforces the relaxed atmosphere.

“We found inspiration by looking at the architecture of Luis Barragan and how he created volumes through color blocking,” said CORE’s project designer Hilary Miners. “Not only did he use bright, distinctive colors to create massing, but the surfaces themselves contain texture and variation.”

The spaces of Buena Onda are also defined by these volumes and their different materials: the lattice pattern of the Concrete Masonry Unit (CMU), wood slat panels, periwinkle furniture, citrus yellow and turquoise tile, and a white raked plaster texture. Acapulco chairs were also recreated, and they take form in the shape of custom lighting that cascades throughout the dining space. The delicate black metal framework pops against the bleached teal and wood tones. Since the existing ceiling is over 15-feet tall, lowering these light fixtures provides a canopy to the guests while they are eating.

“In an effort to capture the essence of Mexico’s Baja peninsula, CORE's design brought the relaxed surfer spirit of the region to life here in Philadelphia, which works perfectly for our casual dining experience,” said Chef Jose Garces.

In partnership with Jetty, a southern New Jersey-based apparel company, the restaurant will also feature a small retail area where a curated selection of the surf inspired collection will be available for purchase.

CORE worked with CVMNext Construction (General Contractor), Feustel Foodservice Design, LLC (Food Service Consultant),hpe GROUP, LLC (MEP Engineer), Meline Woodworking Inc (Millwork), Atreus Works (Millwork), Weholden (Branding and logo), Seth Design Group (Graphic and Menu design), and Baker the Sign Man (Exterior signage) to complete Buena Onda with the Garces Group team.

 

About CORE

With an established portfolio in architecture, commercial interiors, hospitality and retail design, CORE has designed more than 55 restaurants in locations across the U.S. with a large concentration in the DC metro area. An internationally recognized firm, CORE has received more than 100 design awards. The firm’s notable list of projects and clients include: Jose Garces, Think Food Group, CopyCat Co., Del Campo, Founding Farmers, Pearl Dive Oyster Palace, Blackjack, Sweetgreen, Dean & Deluca, Marriott International, and Hilton Worldwide, among numerous others.

 

About the Garces Group

Since opening their first restaurant in 2005, Garces Group has emerged as one of the nation’s leading restaurant companies. The eponymous Garces Group operates more than fifteen restaurants in seven cities: Philadelphia, PA; Chicago, IL; Scottsdale, AZ; Palm Springs, CA; Washington, D.C.; and Moorestown, NJ.  Their award-winning concepts range from authentic Andalusian tapas and modern Mexican street food to European bistro fare and artisanal American food and drink, including Amada, Distrito, Garces Trading Company, JG Domestic, Tinto, Village Whiskey, Distrito Taco Truck, El Jefe, Rosa Blanca, Volvér, Rural Society, and in partnership with Sage Hospitality, Mercat a la Planxa, as well as a full service event planning division, Garces Events. In addition, Chef Garces is the owner of 40-acre Luna Farm in Bucks County, PA, where he and his team grow produce used throughout his East Coast restaurants. For more information about Garces Group or their restaurants, please visit www.garcesgroup.com and follow them on Twitter: @garcesgroup and @chefjosegarces.

 

For more information contact:

Allison Cooke at CORE

202-466-6116

acc@coredc.com

7.1.15

Read the article at washingtonpost.com.

5.20.15

See the articles at  bizjournals.com and eaterdc.com.

4.16.15

See the article at hospitalitydesign.com.

3.27.15

Read about our restaurant design process in recent Chef's Roll interview with Director of Hospitality, Allison Cooke at chefsroll.com.

3.26.15

Watch the construction progress here, courtesy of Moseley Construction Group.

1.14.15

For immediate release

CORE Completes Historic Georgetown Post Office Renovation and Expansion

Architecture/design firm CORE combines old and new structure to enhance historic design features while adding essential modern function

 

WASHINGTON, D.C. (January 14, 2015)—After a year of meticulous planning and construction, the renovation and expansion of the historic Georgetown Post Office is complete. Developer EastBanc, Inc. worked with CORE, a leading Georgetown-based architecture/design firm, to renovate and expand the Old Georgetown Post Office. Software development company EastBanc Technologies has moved into the iconic structure located at 1215 31^st Street, NW, Washington, DC, while a new post office remains on the main floor.

“It has been an honor to work with EastBanc and Georgetown’s historic preservation community to maintain the Post Office’s original exterior and many interior design elements, while upgrading and expanding the building to meet today’s requirements,” said Guy Martin, the project principal at CORE. “This building has been part of the Georgetown community for more than 150 years and now, it’s ready for another 150.”

CORE’s design expanded the lower level of the post office structure with a new concrete and steel addition while preserving and restoring the original 19^th century spaces above. Among successful design elements are the exposed concrete walls in the lower level and upgraded lighting throughout. The concrete walls in the new addition below the skylights are washed in light by concealed lighting in the adjacent bulkhead.

“A big goal of this project was to leave the existing building construction exposed wherever possible to emphasize the history of the building – while contrasting old and new work,” said Martin. “This visual harmonization and contrast gives the Georgetown Post Office tenant spaces a unique character that’s very atypical for an office interior.”

EastBanc Technologies’ occupies three floors of the building: the expanded lower level (former basement level); and renovated first/ground and second levels. Fifteen-foot ceilings and interior skylights unify the tri-level office space. Because the main building structure was preserved, the only addition is to the lower level. CORE added an outside entry directly into this level which now has an open, sky-lit office space, a common social center, and a pantry/dining area in the original building’s vaulted cellars.

The first/ground level of the building has been carefully modified to include: the smaller, updated U.S. Post Office; an entry vestibule and reception lobby; and an executive suite of private offices.

The second level, which was the Georgetown Customs Office until 1960 when it became a post office storage area, has been fully restored. It includes the original marble fireplace and wood floors from the original office of the Customs Master. So as not to encroach upon the historic architectural details, CORE gave the new office an open floor plan using a modular office system, and created a minimalist interior color scheme of grey, brown, black and white.

“EastBanc wanted a sophisticated, neutral paint scheme that would enhance the historic proportions of the building – and be easy to maintain,” said CORE’s project designer Kristin Carleton. “We hope this distinctive work environment inspires their creativity.”

FACE Associates, Inc. (MEP), Prospect Waterproofing Company (Green Roof), C A C Consulting, Inc. (Structural) and Wiles Mensch Corporation (Civil) also worked on the project with CORE.

History of the Old Georgetown Post Office

Designed by Ammi B. Young in 1857, the Old Georgetown Post Office is listed on the National Register of Historic Places. The Renaissance-style building has housed a post office since the James Buchanan administration and features high ceilings and ornamented columns. When it opened in 1858, the first floor was the Georgetown post office and the second floor was the Customs House for goods imported through the port of Georgetown. Eventually, Georgetown merged into the District of Columbia and the Customs House left the building in 1960, when the port of Georgetown ceased to operate.

About CORE

With an established portfolio in architecture, adaptive reuse, historic preservation, commercial interiors, hospitality and retail design, CORE is an internationally recognized firm that has received more than 100 design awards. The firm’s notable list of projects and clients include: EastBanc Inc., Gould Property Company, Hines, Think Food Group, Garces Group, Founding Farmers, Pearl Dive Oyster Palace, Blackjack, Sweetgreen, Brasserie Beck, the Atlas Performing Arts Center, Dean & Deluca, Marriott International, and Hilton Worldwide, among numerous others.

 

For more information contact:

Guy Martin at CORE

202-466-6116

igm@coredc.com

12.18.14

 For immediate release

  

The Big Stick Brings Sports Bar/Restaurant with Alpine Flair to Capitol Riverfront Neighborhood

Architecture firm CORE designs Alpine-inspired sports bar/restaurant to welcome ballpark neighbors and visitors year round

WASHINGTON, D.C. (DECEMBER 18, 2014)—As Winter begins to chill Washington, DC residents, sports fans can cozy up and relax at The Big Stick. Located at 20 M Street, SE, right down the street from Nationals Park (near the Navy Yard-Ballpark Metro station), The Big Stick is the latest 2,555 SF bar/restaurant venture from the team behind Justin’s Café. DC-based architecture/design firm CORE gave The Big Stick a modern, Alpine aesthetic that subtly reflects its proximity to the ballpark.

“Justin is already familiar with the neighborhood dynamic, and the team was drawn to the location due to its closer proximity to the ballpark, but they wanted to create something a little different – not just another sports bar,” said CORE’s director of hospitality design Allison Cooke, IIDA, LEED AP. “Inspired by a European ski trip, they challenged us to create a bar-focused restaurant that is as cozy as a chalet but translates well in the busy summer months. Like an active sports bar, the concept needed to convey the social, watering-hole atmosphere of a ski lodge. It was a really unique concept and exciting design challenge!”

The bar at The Big Stick is the focus, clad in horizontal blond-wood paneling and hand-painted with an Alpine design motif that fades from the concrete bar front onto the floor. High-top tables flank the bar and provide flexible seating, especially for game days. The kitchen, designed to expedite food preparation and service, hides behind the bar. CORE also tucked a secluded lounge space behind a fireplace, where another nod to the Nationals hangs from the ceiling: a bespoke wall sculpture created from baseball bats.

“We made sure that The Big Stick had dining, TV viewing and bar areas for guests in any mood – at lunch, dinner, or after a good ballgame. Whether you want to hang out with lots of friends, snuggle into a booth, or quietly retreat to a leather wing chair by the fire, The Big Stick can accommodate you.”

Smooth, bleached wood tones set the color palette with generous accents of “Swiss” red, black, white and Dutch-blue. The red and blue are a subtle nod to the Nationals team colors. The Swiss red is the most prominent color as it repeats in a ski-lift inspired booth, and red ceiling panels and plaid-flannel on the lounge walls. Fur throws and leather wing chairs add warmth and texture to the lounge décor.

The Big Stick will offer a selection of European lagers and pilsners and American draft beers, as well as a hearty menu of craft sausages, brats, and select high-end bar fare. “We are excited to bring The Big Stick to our Capitol Riverfront neighbors,” said The Big Stick’s co-owner Justin Ross. “We met with a lot of design firms and clicked with the CORE team right off the bat. They understood what we were looking for and created both the sophisticated sports bar design and function we hoped for.”

CORE worked with Forrester Construction (General Contractor) and Atreus Works (sculpture & bar painting) to complete construction of The Big Stick.

With an established portfolio in architecture, commercial interiors, hospitality and retail design, CORE has designed over 55 restaurants in locations across the east coast and in the Caribbean with a large concentration in the DC metro area. An internationally recognized firm, CORE has received more than 100 design awards. The firm’s notable list of projects and clients include: Think Food Group, Garces Group, Founding Farmers, Pearl Dive Oyster Palace, Blackjack, Sweetgreen, Brasserie Beck, the Atlas Performing Arts Center, Dean & Deluca, Marriott International, and Hilton Worldwide, among numerous others.

For more information contact:

Allison Cooke at CORE

202-466-6116

acc@coredc.com

 

12.11.14

Read the article at dc.eater.com.

12.9.14

For immediate release

 

CORE completes RareSweets design in CityCenterDC

CORE worked with Chef/Founder Meredith Tomason 

to reinterpret classic bakery design elements into fresh, contemporary look

WASHINGTON, D.C. (DECEMBER 9, 2014)—The recently opened RareSweets, located in Washington’s CityCenterDC, was designed by local architecture/design firm CORE. CORE worked with pastry chef and founder Meredith Tomason to create a fresh, contemporary bakery that will serve heritage-recipe-inspired cakes, pies and ice creams. RareSweets is 1,212 SF and located at 963 Palmer Alley in the heart of the new CityCenterDC development.

“Our RareSweets design was inspired by antique pie chests, bake ware, and a collection of heritage cookbooks Meredith inherited,” said CORE’s director of hospitality design Allison Cooke, IIDA, LEED AP. “But Meredith wanted to make sure that, like her culinary creations, the design reinterpreted traditional bakery notions with a modern angle.”

RareSweets customers will notice a motif repeated throughout the space that was inspired by designs on antique cookbook covers. A back-lit perforated wood apron – a punched pie tin creatively re-envisioned – wraps around the ceiling of the space. Larger, horizontally-stacked grey subway tiles clad the walls instead of traditional white subway tiles. Supersized hexagonal floor tiles replace the traditionally small-tile treatment. Linear butcher block and mink marble countertops were used as an alternative to the expected Carrera marble. And glass cake domes become light fixtures.

“We are excited to bring RareSweets to CityCenterDC – and CORE has been a wonderful guide and partner in the whole design and construction process,” said RareSweet’s owner and chef Meredith Tomason. “They took my vision and excitement that I pour into my business and created an environment that perfectly personifies that. I love how they re-imagined classic bakery icons in such a current, modern way.”

As RareSweets customers queue in front of the icing station and playful wall of icing tools, they will appreciate the crisp and light design palette that mixes white, grey and honey-stained pine and ash tones with the bakery’s bright-yellow brand color. And if the delicious smells of freshly baked goods don’t draw CityCenterDC visitors into RareSweets, the daily specials being displayed in the front window surely will.

CORE worked closely with Hines’ retail team, as well as Potomac Construction Services (General Contractor) and Cherry Blossom Creative (Graphic Design) to complete construction of RareSweets in just over two months. CORE has two other projects at CityCenterDC: Centrolina by Amy Brandwein opening in 2015; and the luxurious CityCenter Fitness Center which opened earlier this year.

With an established portfolio in architecture, commercial interiors, hospitality and retail design, CORE has designed over 55 restaurants in locations across the east coast and in the Caribbean with a large concentration in the DC metro area. An internationally recognized firm, CORE has received more than 100 design awards. The firm’s notable list of projects and clients include: Think Food Group, Garces Group, Founding Farmers, Pearl Dive Oyster Palace, Blackjack, Sweetgreen, Brasserie Beck, the Atlas Performing Arts Center, Dean & Deluca, Marriott International, and Hilton Worldwide, among numerous others.

 

For more information contact:

Allison Cooke at CORE

202-466-6116

acc@coredc.com

11.24.14

Read the article at dc.eater.com.

11.12.14

Read about it at dc.eater.com.

10.29.14

Read about it at dc.eater.com and popville.com

10.29.14

Washington Business Journal reports on the CORE-updated Georgetown Post Office. Read about it at bizjournals.com.

9.23.14

CORE and Architectural Ceramics win the Haute Couture Award at the 5th Annual Cosmo Couture! Read about it at northernvirginiamag.com and workdesign.com.

9.5.14

See the  digital edition at flipbook.hbp.com.

8.8.14

Read the article at dc.eater.com.

7.31.14

Read the article at now at bizjournals.com.

7.18.14

For Immediate Release

Gould Property Company and Oxford Properties Group
Break Ground on 600 Massachusetts Avenue

Architects at CORE design office building that connects DC’s historic brick architecture to modern glass high-rise design, and is designed to meet LEED Platinum requirements

 

WASHINGTON, D.C. (JULY 18, 2014)—Gould Property Company (Gould) and Oxford Properties Group are breaking ground this week on their 400,000 square foot office building at 600 Massachusetts Avenue in Washington, DC. The building is designed to meet LEED Platinum requirements. Gould has worked with the architects at CORE, a local award-winning design firm, to create a project that combines highly-efficient floor planning, clean aesthetics, forward-thinking amenities and green spaces that blur the line between what’s indoors and what’s outdoors.

“We envisioned this building as a glass crystal embedded in a brick block–mediating between high-rise Massachusetts Avenue and historic Eye Street,” said CORE principal and lead designer I. Guy Martin, AIA. “I drew the first design sketches of this project for Kingdon Gould in 1981 so it’s immensely gratifying to see the final project break ground.”

Starting as a 10-story glass office tower facing Massachusetts Avenue, the building cascades down towards Eye Street in a series of landscaped terraces that end in brick facades to reinforce the adjacent historic structures. The landscaped terraces not only provide outdoor space for the adjacent office spaces but also contribute to the building’s LEED Platinum rating.

“Guy and the CORE team have taken advantage of this unique site and made 600 Mass into a truly unique building,” said Kingdon Gould III. “This project has evolved and grown over time and without CORE’s commitment to our vision – and deep architectural knowledge and creativity – we would not be creating such a landmark building.”

The project’s design was subject to approval from the Historic preservation Review Board and the District of Columbia’s Office of Planning, as well as the City Council which had to approve an alley closing. The site has a complex geometry resulting from the L’Enfant plan’s angled avenues laid over a rectangular grid – Massachusetts Avenue is at an acute angle to Eye Street. The design takes advantage of this geometry to create a prominent corner element with views east down Massachusetts Avenue towards the Capitol.

“We’ve been committed to 600 Mass earning a LEED Platinum rating for a long time,” said Martin. “At CORE, we instinctively infuse sustainable design into every project so it’s good to see Gould and Oxford so focused on that same goal.”

To earn a LEED Platinum rating with the U.S. Green Building Council, the 600 Mass team addressed a spectrum of issues relating to sustainable sites, water efficiency, energy and atmosphere, materials and resources, indoor environmental quality, innovation in design and regional priority. The building’s numerous sustainable, integrated design elements include:

• The integrated design of the building envelope and mechanical system to ensure that the project will be energy efficient;
• Water-efficient landscaping and technologies, including the ability to capture and reuse 100% of rainwater, to minimize water use in the building, and substantially reduce water discharge from the building;
• A comprehensive recycling and waste management program to reduce landfill waste;
• Clean, filtered air to provide the highest indoor air quality to every floor; and
• Sourcing building materials and hiring a local construction team to reduce carbon emissions related to both transportation and ongoing energy consumption.

“The outdoor areas at 600 Mass will be spectacular,” said Martin. “There are no other office buildings in Washington with this amount and quality of green space.” Five of 600 Mass’ 10 floors feature lushly-planted private balconies, and the rooftop offers a sophisticated, indoor/outdoor conference area.

In addition to CORE (Project Architect), Gould is also working with: Clark Construction (General Contractor), SK&A Structural Engineers (Structural Design), Girard Engineering (Mechanical, Electrical and Plumbing), Gustafson Guthrie Nichol (Landscape Design), and Sustainable Design Consulting (Sustainable Design). 600 Massachusetts will be completed in 2016.

With an established portfolio in architecture, commercial interiors, hospitality and retail design, CORE has received more than 100 design awards. The firm’s notable list of projects and clients include:  Chef Jose Andres, Founding Farmers, Sweetgreen, the Atlas Performing Arts Center, Dean & Deluca, Marriott International, Hilton Worldwide, and The American Enterprise Institute, among numerous others.

 

 

For more information contact:

Guy Martin at CORE

202-466-6116

igm@coredc.com

 

7.9.14

Read the article at dc.curbed.com.

6.9.14

Read about CORE's Mt. Pleasant Library project on the Graphisoft Blog.

4.28.14

Read the article at dc.curbed.com.

4.21.14

For immediate release

 

District Taco Debuts in DC’s West End

Architecture firm CORE designs third and largest DC location of Yucatan-inspired taqueria

 

WASHINGTON, D.C. (APRIL 21, 2014)—As Spring finally warms the DC area, District Taco’s fresh Mexican cuisine is heating up the West End/DuPont Circle neighborhood with its newest location at 1919 M Street, NW. The local restaurant chainlet’s owners Osiris Hoil and Marc Wallace chose CORE, a prominent Georgetown-based architecture and design firm with an award-winning hospitality design practice, to give its third and largest DC location authentic taqueria style.

“We are proud to be working with District Taco again. Building strong, lasting relationships with our clients is crucial,” said CORE’s director of hospitality design Allison Cooke, IIDA, LEED AP. As with District Taco’s two other DC locations, we gave the West End restaurant the casual and welcoming “Yucatan style” that reflects Osiris’ heritage,” said Cooke. “West End customers will also appreciate some reused/recycled design features, a larger cooking line, and more seating.”

The 3,700 SF West End location is one-level with airy 20-foot high ceilings. The fresh made-to-order food preparation and free-standing salsa bar are the main focuses of the design. The salsa bar is clad in shipping crates – recycled from District Taco’s stores and carts – and the now signature plastic milk-crate light fixture hangs overhead. Bar-height tables, booths, banquettes and a counter at the window offer guests varied seating options.

“Designing this location was different from the other District Tacos because instead of this being a gut job, we could salvage design elements from the former tenant,” added CORE’s project designer Meryl Mullins. “For instance, we patched and repaired the black slate flooring and created custom wall light fixtures out of the black metal panels from the large circular steel oven.”

District Taco’s West End location has a similar layout to the Capitol Hill location except for a new vestibule that was added to meet building codes. “The new vestibule, which has a set of custom doors, gave us an opportunity to create a new design element, as well as better guide customers into the ordering queue.” The rest of the design features echo the low-fi design from the Capitol Hill location: honey-colored woods, textured stainless steel, distressed red-painted wood planks, and exposed brick meld with a vibrant overlay of golden yellow and green accents. Rough-hewn oak planking surrounds the point-of-sale and the ceiling remains exposed. A length of red rain gutter in the ceiling visually guides guests around the salsa bar and into the seating zone.

“We are excited to bring District Taco to our loyal fans and new customers in West End,” said District Taco’s co-owner Osiris Hoil. “As with all of our new locations, we reused and recycled as many building materials as possible so that the restaurant feels relaxed and modest. This way, we create a comfortable environment where the main focus is our fresh, simple food that tastes great.” District Taco’s DC menu will offer its well-recognized taco, burrito and quesadilla offerings (http://media.districttaco.com/paper-menu.pdf) and will be open daily.

CORE worked with General Contractor Rand to complete construction of the new District Taco location. This is District Taco’s fourth location in the DC area.

 

For more information contact:

Allison Cooke at CORE

202-466-6116

acc@coredc.com

3.6.14

For immediate release

 

CORE Completes Women’s Transitional Housing Facility, First New DHS Building in 20 years

Architecture firm CORE combines old structure, new materials to create calm, safe environment for future residents and staff

WASHINGTON, D.C. (MARCH 6, 2014)—Earlier this week, DC Mayor Vincent C. Gray, Department of General Services (DGS) Director Brian Hanlon and Department of Human Services (DHS) Director David Berns held a ribbon-cutting ceremony to officially open the Women’s Transitional Housing Facility – the DHS’ first new-build facility in 20 years. CORE, a prominent DC-based architecture and design firm with an award-winning base build practice, designed the new 15,000 SF transitional housing facility that is located at 611 N Street NW, Washington, DC (in the Shaw neighborhood just north of the Washington Convention Center and new O Street Market).

 The DC DHS awarded this $6-million design project in 2009. “Given the needs of this facility’s future residents, we’ve worked hard to create a comfortable, modern space where everyone can feel safe and secure,” said Dale Stewart, the project principal at CORE.

Previously a 1970s police station, CORE re-used the existing foundation and most of the brick skin, while incorporating new features and materials so that the new building can meet Silver LEED standards. An Exterior Insulated Finish System (EIFS is a stucco-like coating over rigid insulation) covers the majority of the new exterior while the original bricks encircle the base of the new building. Vertical EIFS panels and two alternating sizes of windows create a visual rhythm across the building’s façade.

“Everything – from the re-use of existing structure, to the new green roofs for storm water management, to the amount of daylight that enters every room – makes this building highly sustainable and liveable,” said Stewart. AIA DC recognized this project’s innovative design with an “Unbuilt Award” (Honor Award) in 2010.

The first level of the building includes: an entry vestibule and reception lobby; a shared dining room, kitchen and computer/training lab for client use; and a multipurpose conference room mainly for staff use.

On the second level, the facility’s communal spaces are broken up into five clusters of shared living space and bathrooms with six single bedrooms in each cluster. Each cluster is approximately 1100 SF. The cluster configuration enables the program manager, New Endeavors by Women (http://nebw.org), to create small, supportive communities where they can offer specialized counseling, advocacy and client support.

The interior color scheme is a white background with accent walls and full height wall panels that provide pops of color throughout the space. Each cluster has its own color that is used as an accent in that cluster. The color scheme was chosen to prevent the building from feeling like a traditional shelter, and to allow for playful, joyful colors to permeate the space. The previous building had a number of very colorful wall murals so CORE used them for color inspiration.

CORE also incorporated a number of interesting design features into the facility including: An open-tread metal staircase with wood treads and a custom-designed perforated stainless steel guard rail; maple-veneered millwork in the bedroom clusters; homasote wall panels that provide a tackable surface and sound dampening; a conference room surrounded by sliding glass doors colored in shades of blue; and bathroom countertops made from paperstone (a recycled-paper solid surface product). Where possible both inside and out, CORE used locally sourced, salvaged and recycled materials in the architecture and design.

“We made the staircase a striking-but-functional feature that adds modern style to the facility,” said project architect Dean Hutchison. “And we used pops of color to bring positive energy into the space.”

Allen & Shariff (MEP), Oculus (Landscaping), Rathgeber-Goss (Structural) and Wiles Mensch (Civil) also worked on the project with CORE.

With an established portfolio in architecture, adaptive reuse, historic preservation, commercial interiors, hospitality and retail design, CORE is an internationally recognized firm that has received more than 100 design awards. The firm’s notable list of projects and clients include: Founding Farmers, Sweetgreen, the Atlas Performing Arts Center, Dean & Deluca, The JBG Companies, Marriott International, Hilton Worldwide, Porter Novelli, Chef Robert Wiedmaier, and numerous others.

 

For more information contact:

Dean Hutchison at CORE

202-466-6116

cdh@coredc.com

3.6.14

Read about it at dc.curbed.com.

2.5.14

Read more about CORE-designed Bank of Georgetown Headquarters at thegeorgetowndish.com.

2.5.14

For Immediate Release

Bank of Georgetown Moves to New Headquarters in Georgetown

Architecture firm CORE infuses old Gas Co. building with fresh, modern design

 

WASHINGTON, D.C. (JANUARY 21, 2014) — Bank of Georgetown has just completed and occupied its new corporate headquarters on 30^th Street in Georgetown. CORE, a prominent Washington, DC-based architecture and design firm, provided the design on the headquarters as it has done for seven of the Bank’s branches. Bank of Georgetown leased space in the heart of Georgetown at 1115 30^th Street, NW, for their offices and eleventh bank branch.

“We enjoyed working with the Bank on their headquarters, extending the brand identity we had developed for the branches into the new offices,” said CORE project designer Ron Ngiam, AIA.

The brick Colonial-style building started life as part of a Washington Gas Company maintenance facility that filled the entire block. It had undergone a number of renovations in the 1970s and 1990s. The design for the headquarters focused largely on the interiors with some modification of the main entrance. The ground floor lobby – with pedestrian access from both 30^th Street and the courtyard behind – holds the major public spaces, including the boardroom and the branch. The project was subject to review by the Commission of Fine Arts Old Georgetown Board.

“We wanted to create a positive and warm work environment while echoing the modern, clean design that makes Bank of Georgetown branches so visually distinctive,” said Ron Ngiam. “Headquarters’ visitors will notice the same striking use of color, glass and wood but we’ve expanded the color palette and materials selection too.”

CORE expanded Bank of Georgetown’s bright green and white color palette with new porcelain tile colors, and added a variety of glass, metal and wood accents. New design elements are primarily in the lobbies (ground floor and executive), board room, and the top floor, which will be used as a break room. The perforated metal-plank ceilings, stainless steel panel-clad walls, green glass conference room and custom millwork are striking design features in both the lobbies. The board room has custom millwork elements and a media wall that can be covered with sliding full-height glass whiteboard panels.

“Once again, CORE has done a great job of combining function and design as it renovated this old Georgetown landmark,” said Bank of Georgetown Chairman, President and CEO Mike Fitzgerald. “We are looking forward to both the efficiency and camaraderie that will come from uniting our headquarters staff in one location.”

CORE has now designed Bank of Georgetown’s headquarters and seven bank locations including the Connecticut Avenue, Penn Quarter (E Street), U Street, Georgetown (Wisconsin & K), McLean, Friendship Heights, and Tysons Corner branches.

With an established portfolio in architecture, adaptive reuse, historic preservation, commercial interiors, hospitality and retail design, CORE is an internationally recognized firm that has received more than 100 design awards. The firm’s notable list of projects and clients include: The Mount Pleasant Library, the Atlas Performing Arts Center, The JBG Companies, Hilton Worldwide, Founding Farmers, Chef José Andrés, the Gould Property Company, Sweetgreen, Dean & Deluca, Marriott International, Porter Novelli, and numerous others.

###

For more information contact:

Amy Stortz Miller at CORE

202-466-6116

asm@coredc.com

1.28.14

CORE's Christopher Peli is interviewed by EATER DC. Read the article at dc.eater.com.

1.23.14

For Immediate Release

Ri Ra Opens Newest Location in Historic Georgetown

CORE strips 18th-Century building back to its roots to enhance Ri Ra design

 

WASHINGTON, D.C. (January 23, 2014) – As the cold winter takes its hold on the Nation's Capital, residents and visitors can warm up at Ri Ra's newest location in the heart of Georgetown (3125 M Street, NW). Acting as Architect of Record, Georgetown-based architecture and design firm CORE worked with Ri Ra's Irish designers to create an authentic pub and whiskey bar that melds seamlessly with the building’s historic architecture.

CORE opened up the two-story 11,718 SF space to exhibit the full volume of the building inside. Rather than thematically distinguishing itself from the exterior structure, the Ri Ra design – developed in partnership with Dublin-based O Donnell O Neill Design Associates – harmonizes with the historic building, almost as though it has always been there. The interior all-mahogany millwork, including the salvaged glass jewelry display cases, was salvaged from locations around Ireland, then meticulously reworked and installed throughout the restaurant.

“Our goal was to take the building’s structure back to its original bones and build out a space that marries the historic architecture with the historic reclaimed Irish woodwork,” said CORE designer Christopher Peli. “There were exceptionally skilled craftsmen on the Ri Ra team. The new Ri Ra design is going to blow the doors off any other Irish pub out there.”

In the west side of the building, the Pub features a reclaimed Irish mahogany bar as well as an old statue of St. Patrick in the back-bar. In the east side of the building is a large dining room with cozy nook booths downstairs, and a Whiskey Room upstairs. Beyond the Whiskey Room bar area is another large dining room with private party capabilities. There are also two stage areas for live music. Outside, the new black and gold Irish Pub signage, restored to the original building’s sign band location, compliments the historic ornament on the structure. The Whiskey Room’s exterior colors are based on traditional lime-wash of old Irish farmhouses with muted-green detailing.

“CORE’s experienced architecture team were a pleasure to work with. Their knowledge of Georgetown’s planning and approval process was invaluable as we renovated this historic building,” said Ciaran Sheehan, Founder and Ri Ra Director of Development. “With their expertise in historic Washington architecture and renovation – as well as their first-hand knowledge of this building – it just made sense to have them on our team.”

Ri Ra opened its new Georgetown location in late January 2014.

About CORE

With an established portfolio in architecture, commercial interiors, hospitality and retail design, CORE has designed over 55 restaurants in locations across the east coast and in the Caribbean with a large concentration in the DC metro area. An internationally recognized firm, CORE has received more than 100 design awards. The firm’s notable list of projects and clients include:  Brasserie Beck, Founding Farmers, Pearl Dive Oyster Palace, Blackjack, Sweetgreen, the Atlas Performing Arts Center, Dean & Deluca, The JBG Companies, Marriott International, Hilton Worldwide, and Porter Novelli, among numerous others.

 ###

For more information contact:

Christopher Peli at CORE

202-466-6116

cjp@coredc.com

 

11.14.13

Read Kathleen Ngiam's interview with Curbed at dc.curbed.com.

11.13.13

Read the announcement at boutiquedesign.com.

11.7.13

Read the blog at retaildesignblog.net.

10.23.13

Read the article at washingtonpost.com.

10.22.13

Read the article at bizjournals.com.

10.21.13

Read the article and see the renderings at curbed.com.

10.8.13

Core project Del Campo is on Esquire's list of twenty "astonishing new restaurants". Read about it at esquire.com.

10.4.13

See the full list of winners at aiadc.com.

9.18.13

Read the articles at curbed.com, bizjournals.com and washingtoncitypaper.com.

8.30.13

Reinventing the Library: Washington's New Centers for Learning

September 4 – 28, 2013

In 2004, under the administration of then mayor Anthony Williams, members of the District of Columbia Public Library board toured the country to explore library systems and research current trends in innovative library design. The goal: to gather information and form ideas for the improvement of DC’s aging centers for learning. Ten years later, under the skilled management of Library Director Ginnie Cooper, the DC Public Library system has exceeded these expectations to become a visionary example in both form and function of what a 21st century library can be.

This fall, the District Architecture Center is pleased to present the exhibition, Reinventing the Library: Washington’s New Centers for Learning. Organized by AIA|DC, the exhibition provides a glimpse of the DC Public Library system’s revitalization established by the Library Building Program. It explores how it is invigorating communities, how it is molding the city as a center for civic architecture, and how it is fashioning a new age of public service.

Featured in the SIGAL Gallery will be twelve of the seventeen neighborhood libraries completed or underway since the Library Building Program began, a retrospective view of the system’s Carnegie Library, and a prospective outlook of the city’s central library – Martin Luther King Jr. Memorial Library.

Please join us for the formal exhibition opening on September 10. RSVP here.

Exhibitions Team:

Scott Clowney, Assoc. AIA, Exhibition and Graphic Design
Bradley W. Johnson, Media Design
Georgina Hain, Interpretive Text
Katie Spencer, Text Editing

8.23.13

Read the article at bisnow.com.

8.7.13

Read about it at washingtonpost.com and washingtonian.com.

8.1.13

Full article at dc.curbed.com.

7.26.13

Listen to the archived radio broadcast from Sunday July 28 at 11am EST at federalnewsradio.com.

7.17.13

Read the article at hospitalitydesign.com.

7.15.13

Read the announcement at curbed.com.

7.1.13

Read the article at hospitalitydesign.com.

6.28.13

CORE project The Fish Market and Pop's Ice Cream receives prestigious award from the Historic Alexandria Foundation. Read more at localkicks.com and at The Alexandria Gazette (PDF version here).

5.16.13

Marriott International announces the new CORE-designed Shutters Bar & Kitchen. Read the article at finance.yahoo.com.

See more coverage at eater.dc.com.

5.15.13

For immediate release

Tysons Corner Marriott announces new Shutters restaurant

Architects at CORE convert restaurant into a stylish all-day social/business hub

WASHINGTON, D.C. (May 15, 2013) – Guests at the Tysons Corner Marriott have more incentive to dine in the hotel now that the newly renovated and renamed Shutters Bar & Kitchen restaurant has opened. CORE, a prominent DC-based architecture firm with award-winning hotel and restaurant design practices, converted the former restaurant into an all-day social and business hub for hotel guests and visitors. CORE began to redevelop the 4500 SF front-of-house space in February 2012, construction started in November, and Shutters Bar & Kitchen opened in late March 2013.

“The hotel owners chose to bring CORE into this project because our team understood their vision,” said CORE Hospitality Design Director Allison Cooke. “We understood that Shutters Bar & Kitchen had to accommodate guests at any time of day. It is a vibrant place to have breakfast, then develops into an inviting lounge in the late afternoon, and becomes the hotel’s bustling social and business hub at night. Now it’s the perfect place to unwind, grab a bite, sip a cocktail and meet up with friends or business colleagues.”

Tysons Corner Marriott wanted to entice guests to eat and socialize in the hotel, rather than go elsewhere. CORE removed the long wall that blocked the restaurant frontage from the lobby, as well as a row of booths and interior walls to create an open vista to the back of the space and the new dramatically-lit bar. Hotel guests also have a view into the space coming down from their rooms off of the elevator lobby.

“Having the lobby and restaurant flow together is a major trend we’re seeing in hotel public-space design,” said CORE’s head restaurant designer Allison Cooke. “It adds profit for hoteliers when they can entice guests to stay onsite to dine and drink as opposed to going somewhere else. All our energy was focused on creating cues that draw your attention from the lobby straight into the restaurant.”

The restaurant’s name is inspired by the décor, as shutters hang from the ceiling in shifting planes that blur the line between lobby and restaurant. The shutter orientation also alternates so that the pattern changes as patrons enter the space, creating an active feeling. The two 25’ long custom truss light fixtures are punctuated with over 50 mercury dipped lamps and draw your eye back to the bar. Even the back bar itself glows as a beacon through the use of amber glass and mirror.

The hotel also wanted guests to enjoy spending more time relaxing in the public spaces rather than their rooms. To do this, CORE created different levels of public and private space, and multi-use interactivity zones, that filter from the lobby all the way back to the bar area. The furnishings are laid out to make the space feel open and grand, but also create intimate alcoves and seating types for any occasion. For example, the Greatroom has communal areas that enable plug-in access for social working and collaboration. There is also table-top booth seating with televisions mounted above the tables so that small groups can have a drink and/or dine while watching their favorite shows or sports events.

CORE also gave the bar an adaptable design so it could serve guests all day. For breakfast, the back-bar cabinets (made of amber-colored textured glass) remain closed and are back illuminated. Once the bar opens, the mirror-backed cabinets are opened and the alcohol is accessible. The beer taps are discreetly mounted below the bar so they are not visible during breakfast. The bar top also has power to enable business travelers to work at all times.

The new restaurant is completely opened up, and light oak floors and shutters brighten the space while contrasting with dark columns and richly textured fabrics. The bar top is a recycled amber and brown slumped glass that has rich polished surface. All of the upholstery fabrics have woven textures and a pleasing neutral palette. One of the semicircle booths incorporates a leather-strapping detail with contrast stitching. Copper-topped tables add warmth and patina to the overall feel, while tall teal wing-back chairs add a dramatic accent in the lobby.

“The overall feel of the space is warm and inviting, and has such a beautiful ambient glow,” said Cooke. “I really think it will encourage guests to sit down and stay a while, whether they are there for work or play.”

CORE’s other recent hotel design work includes the renovation the DoubleTree by Hilton-Crystal City’s porte cochere, lobby and Skydome Lounge, as well as the development of Marriott Courtyard’s national lobby prototype.

About CORE

With an established portfolio in architecture, commercial interiors, hospitality and retail design, CORE has designed over 55 restaurants in locations across the east coast and in the Caribbean with a large concentration in the DC metro area. An internationally recognized firm, CORE has received more than 100 design awards. The firm’s notable list of projects and clients include:  Brasserie Beck, Founding Farmers, Pearl Dive Oyster Palace, Blackjack, Sweetgreen, the Atlas Performing Arts Center, Dean & Deluca, The JBG Companies, Marriott International, Hilton Worldwide, and Porter Novelli, among numerous others.

For more information contact:

Allison Cooke at CORE

202-466-6116

acc@coredc.com

5.1.13

For immediate release

 

District Taco Opens on Capitol Hill

Architecture firm CORE designs second DC location of Yucatan-inspired taqueria

 

WASHINGTON, D.C. (MAY 1, 2013)—Capitol Hill staffers and residents can now enjoy District Taco’s fresh Mexican cuisine because the local restaurant chainlet has opened its second DC location at 656 Pennsylvania Avenue, SE near the Eastern Market Metro. Once again, District Taco’s owners Osiris Hoil and Marc Wallace turned to CORE, a prominent Georgetown-based architecture and design firm with an award-winning hospitality design practice, to create an authentic taqueria where guests can watch as their food is prepared.

District Taco’s design scheme is low-fi, casual, and welcoming: honey-colored woods, textured stainless steel, distressed red-painted wood planks, and exposed brick meld with a vibrant overlay of golden yellow and green accents. Rough-hewn oak planking surrounds the point-of-sale, the concrete floors are painted grey, and the ceiling remains exposed. A length of red rain gutter in the ceiling adds a playful element that visually guides guests around the salsa bar and into the seating zone.

“Based on our experience with District Taco’s F Street location, we wanted to replicate the restaurant’s unique “Yucatan style” with an improved layout that is more aligned with their prototype design,” said lead project designer Allison Cooke, IIDA, LEED AP. “F Street is such a successful location, although the building’s layout was not ideal for planning their original concept in terms of layout and flow. The Capitol Hill location’s rectangular shape fits their prototype perfectly, so the flow is greatly improved and the space feels very open.”

The Capitol Hill location is one-level and just over 2,500 square feet. Although the fresh made-to-order food preparation is the main focus of the design, the large space enabled CORE to make the salsa bar a visual focal point too. “The freestanding salsa bar is a ‘low-fi’ design element that keeps the space feeling casual,” said Cooke. “The bar is clad in shipping crates – recycled from District Taco’s stores and carts – and a custom light fixture made from plastic milk crates hangs overhead. CORE also introduced a bar-height table, booths and a counter at the window to offer guests more types of seating.”

“We are thrilled to be welcoming District Taco fans and new customers to our latest location on Capitol Hill,” said District Taco’s co-owner Osiris Hoil. “Our fresh, simple food and beautiful new location will draw them in – and our delicious food and the connection they make with our friendly staff will bring them back again and again,” said Hoil. District Taco’s DC menu will offer its well-recognized taco, burrito and quesadilla offerings (http://media.districttaco.com/paper-menu.pdf) and will be open daily from 7am to 10pm.

With an established portfolio in architecture, commercial interiors, hospitality and retail design, CORE has designed over 55 restaurants in locations across the east coast and in the Caribbean with a large concentration in the DC metro area. An internationally recognized firm, CORE has received more than 100 design awards. The firm’s notable list of projects and clients include:  Brasserie Beck, Founding Farmers, Pearl Dive Oyster Palace, Blackjack, Sweetgreen, the Atlas Performing Arts Center, Dean & Deluca, The JBG Companies, Marriott International, Hilton Worldwide, and Porter Novelli, among numerous others.

 

For more information contact:

Allison Cooke at CORE

202-466-6116

acc@coredc.com

4.30.13

Our very own Christopher Peli wins an AIA Inform Award for the domes made from a boat in Chef Jose Andres' minibar.

4.24.13

EATER DC's Missy Frederick reports on CORE-designed Del Campo. Read the article at dc.eater.com.

4.19.13

For immediate release

Chef Victor Albisu’s elegant South American grill Del Campo opens 

CORE brings Pampas-inspired restaurant design to Chinatown

 

WASHINGTON, D.C. (April 19, 2013) – Washingtonians can now dine at Chef Victor Albisu’s much anticipated South American grill Del Campo located in the Chinatown neighborhood at 777 I Street NW. Working with CORE, the Georgetown based architecture and design firm, Chef Albisu has created an atmosphere mixing the feel of the “estancias” (or large country homes) found in the Argentine countryside with the contemporary scene in modern South American cities.

“Chef Albisu wanted Del Campo to feel like a suit jacket paired with torn jeans,” said CORE designer Allison Cooke. “There’s a feeling of relaxed luxury that comes across in the design. It’s warm and approachable yet links to the polo-playing, wine-making countryside culture of South America.” To bring this concept to life, CORE worked with Atreus Works and Shelter Studios, blending casual elegance with an earthy color palette.

As guests enter Del Campo, they will see the Del Campo logo branded into the leather-wrapped wine station where the extensive wine collection is on display. A sommelier will decant wines at the station and engage guests as they enter the restaurant. Connected to the wine station is the Asado (meaning “roast”) Bar where Chef Albisu and his asadors will work the grill and interact with guests. If the Asado Bar is full, guests can sit at tables along the 8-foot long, high wood bench to sample the tasting menu and watch the bar scene.

A dramatic set of vintage crystal chandeliers, hanging from burlap-wrapped chains, visually connects the front dining room to the bar area. A warm palette of smoky and blond woods plays off the neutral concrete wall finish in the front dining and bar spaces. An oversized antique mirror – hung behind the back bar to open up the space – contrasts with metal and leather sling-back barstools for an edgy touch. Classic South American motifs are laser cut onto the espresso-stained wood paneling on either side of the back bar. Lounge seating faces the bar to create an intimate zone.

The entire dining space has dark smoked-oak flooring. The side dining area features a textured-concrete wall with a hand-painted scroll motif that sits above secluded chocolate-brown velvet u-shaped booths. Small touches, like burlap and hand-woven table runners, lend a casual feel, and corduroy and velvet-upholstered benches comfortably intermingle with the worn-leather dining chairs. Special South-American objects, such as a saddle draped with textiles and antique, hand-carved cedar doors, add a museum-like quality to the space. The end result is authentic and casual with a touch of refined luxury.

“The design might sound elaborate but the principal décor has been kept to a minimum although we used a lot of textures, the overall feel of the space is very clean and neutral,” said Cooke.

An additional rear dining room is elevated on a platform to give guests a view of the restaurant and can double as an extended private-dining area. Three mercury-glass chandeliers also hang above the elevated dining space.

“The mercury-glass chandeliers reflect light and add sparkle to the rear dining room in a similar way to the crystal chandeliers and antique mirrors in the front dining room and bar,” said Cooke. “It’s a beautiful way to create visual impact without repeating the same design element.”

 

About CORE

With an established portfolio in architecture, commercial interiors, hospitality and retail design, CORE has designed over 55 restaurants in locations across the east coast and in the Caribbean with a large concentration in the DC metro area. An internationally recognized firm, CORE has received more than 100 design awards. The firm’s notable list of projects and clients include:  Brasserie Beck, Founding Farmers, Pearl Dive Oyster Palace, Blackjack, Sweetgreen, the Atlas Performing Arts Center, Dean & Deluca, The JBG Companies, Marriott International, Hilton Worldwide, and Porter Novelli, among numerous others.

 

For more information contact:

Allison Cooke at CORE

202-466-6116

acc@coredc.com

 

3.25.13

CORE is mentioned in the Washington Post's article on the Bank of Georgetown. Read it at washingtonpost.com.

3.22.13

CORE's Allison Cooke is interviewed by EATER DC. Read the article at dc.eater.com.

2.28.13

For immediate release

 

Bank of Georgetown Opens Newest Location in Chevy Chase

Architecture firm CORE transforms hair salon into modern retail-style bank

 

WASHINGTON, D.C. (FEBRUARY 28, 2013) — Bank of Georgetown has opened its second Maryland branch – and ninth location – on Wisconsin Avenue in Chevy Chase. CORE, a prominent DC-based architecture and design firm with an award-winning base-build and retail design practice, designed the new bank at 5410 Wisconsin Avenue, as well as five other Bank of Georgetown branches throughout the Washington area.

5410 Wisconsin Avenue is a very visible location and one of the few standalone buildings left on Wisconsin Avenue. Previously a hair salon that had been a bank before that, the original two-floor building had been built in the 1950s and greatly modified over time. CORE gutted the interior to create the open, clean look that is Bank of Georgetown’s signature image. The 3,450 square foot project was completed in 4 months.

“This was a design challenge because we had to remove decades of renovations and additions to achieve the open, modern feel that Bank of Georgetown customers expect,” said CORE project architect, Ron Ngiam.

The new bank has two entries on separate levels: the ground floor entry facing Wisconsin Avenue leads into the retail banking area; and the lower level entrance on Willard Avenue leads to the lending office with Branch access. There are ATMs on both levels.

“Bank of Georgetown wants its branches to feel like welcoming retail stores rather than cold, generic banks – so our design reflects that,” said Ngiam. “Bank staff also want to meet customers and shake their hands rather than sit hidden behind solid walls and partitions. That’s why we use low, translucent partitions in the retail area and glass walls and doors in the meeting rooms. We incorporate as much transparency into the design as we can.”

CORE combined a number of design elements to create the Bank of Georgetown brand look including: photo “grass” plastic laminate, exterior-grade metal panels, European steam beech, Italian floor tile, Sistemalux light fixtures, and countertops by Lightblocks. The Chevy Chase branch also has a media wall along the windows to bring light and motion in the retail space.

“We like to work with CORE’s architects and retail design team because Bank of Georgetown has a strong corporate identity – and CORE works hard to maintain that ‘look and feel’ every time they design for us,” said Bank of Georgetown CEO Mike Fitzgerald.

CORE has now designed six Bank of Georgetown locations including the Connecticut Avenue, Penn Quarter (E Street), U Street Ellington Plaza, Bethesda, and Tysons Corner branches.

With an established portfolio in architecture, adaptive reuse, historic preservation, commercial interiors, hospitality and retail design, CORE is an internationally recognized firm that has received more than 100 design awards. The firm’s notable list of projects and clients include: Founding Farmers, Sweetgreen, the Atlas Performing Arts Center, Dean & Deluca, The JBG Companies, Marriott International, Hilton Worldwide, Porter Novelli, Chef Robert Wiedmaier, and numerous others.

 

For more information contact:

Ron Ngiam at CORE

202-466-6116

rsn@coredc.com

2.22.13

Read a Q&A with CORE's own Allison Cooke at hospitalitydesign.com.

2.15.13

Read about CORE's redesign of Georgetown's old Saloun at dc.curbed.com.

2.5.13

Read about it at dc.curbed.com and dc.eater.com.

1.18.13

For immediate release

 

Lifestyle Brand Gant opens latest store in Washington, DC

Georgetown-based architecture firm CORE picked to design Gant’s newest U.S. location

WASHINGTON, D.C. (JANUARY 18, 2013) — DC-area fashionistas are now buying the latest clothing and accessories at Gant's newest store in Georgetown (Washington, DC). The global premium lifestyle brand chose CORE, a prominent DC-based architecture and design firm with an award-winning base-build practice, to consult and execute the corporate design of the store located at 3239 MStreet NW, Washington, DC.

Built in 1899, the one-story building has 2,000 SF of retail space. “This long, narrow building has a lot of history, so we combined the classic architectural elements with modern design details to highlight the Gant merchandise,” said Dave Cheney, the project manager at CORE. “As homage to the building’s former tenant – the jazz bar and lounge Saloun – we even salvaged places where performers’ and patron's names had been hand-painted onto the walls.”

Outside, CORE preserved much of the building’s original brick façade and cornice molding while incorporating more glass to let in natural light and create a retail storefront, and freshly-painted era-appropriate wood trim. Inside, CORE maintained much of the exposed red-brick structure and some plaster walls. They implemented a muted color scheme that includes rough-hewn wood floors, neutral cabinetry/millwork, and contrasting mid-century modern furniture to enhance the original features.

“Suspended lighting highlights every part of the long, narrow space and white subway tile on the walls bounces the light around the store,” said Cheney. “At the front of the store, we suspended a white, 60-foot long soffit from the ceiling to draw customers in from the main entrance. The soffit will glow with light and additional lighting will showcase the clothing line.”

Demolition and construction began in July of 2012.  This new Gant location, the eighth store to open in the United States, opened in November 2012.

With an established portfolio in architecture, adaptive reuse, historic preservation, commercial interiors, hospitality and retail design, CORE is an internationally recognized firm that has received more than 100 design awards. The firm’s notable list of projects and clients include: Founding Farmers, Sweetgreen, the Atlas Performing Arts Center, Dean & Deluca, The JBG Companies, Marriott International, Hilton Worldwide, Porter Novelli, Chef Robert Wiedmaier, and numerous others.

For more information contact:

David Cheney at CORE

202-466-6116

drc@coredc.com

12.14.12

See Core's design concept and renderings for new "Silver" restaurant at bizjournals.com.

11.12.12

Minibar is in the Washington Post's Going Out Guide. Read the article at washingtonpost.com.

11.12.12

For immediate release

 

Reinvented ‘minibar by José Andrés’ Opens

 

CORE collaborates with Barcelona design firm Capella Garcia

to bring latest ThinkFoodGroup project to Washington, DC

 

WASHINGTON, D.C. (NOVEMBER 2012)—More DC food enthusiasts will have a chance to savor Chef José Andrés’ minibar menu because the restaurant is now a little less mini. CORE, a prominent Georgetown-based architecture and design firm with an award-winning hospitality design practice, acted as Architect of Record on the minibar by José Andrés build-out. CORE collaborated and executed the restaurant design envisioned by renowned Spanish architect – and Chef José Andrés’ good friend – Juli Capella. The new minibar is located at 855 E Street in northwest Washington, DC.

“We were thrilled when ThinkFoodGroup chose CORE to collaborate with Juli Capella on minibar,” said lead project designer Allison Cooke, IIDA, LEED AP. “Time zone differences and an aggressive project timeline made this a real challenge, but working with Juli and the ThinkFoodGroup team was such a friendly and immensely inspiring experience – much like minibar’s cuisine.” CORE worked with general contractor Forrester (Forrester) Construction Company to complete minibar, Forrester’s fifth ThinkFoodGroup project. 

The minibar layout breaks the 3,140 square foot space into three main areas: the kitchen/food preparation area, dining and lounge areas. The restaurant has a fresh, neutral, and light backdrop that contrasts with bold, whimsical European accents.

“minibar by José Andrés is designed to be an innovative and memorable dining experience in a modern yet playful atmosphere,” said Rob Wilder, CEO of Think Food Group. “CORE, an accomplished DC architecture team, provided Juli with the support needed to bring his concept design to life - keeping our timeline and managing local DC standards.”

As soon as restaurant guests enter minibar by José Andrés, they are welcomed and encouraged to enjoy aperitifs in a glamorous lounge area covered with white-washed woods floors and shimmering metal-bead curtains. In the dining area, warm oak countertops and two gold “domes” are suspended over the counters sheltering the guest throughout the meal – providing a relaxed, intimate and sophisticated atmosphere. The domes are an example of how CORE brought Juli Capella’s vision to reality, by sourcing a local boat-builder, Bandy Boats, who cut the domes from old boat hulls. “It was really the only feasible way to build these given our timeframe,” said CORE’s project architect Christopher Peli.

Other unique décor elements throughout the space include a richly-stained walnut table flanked by a custom-made round infinity mirror; Jaime Hayon couches; Cerruti Baleri furniture such as a “marble” armchair, “apple” poufs, and a “cactus” sofa covered in photo-realistic fabric; white-washed cement wallpaper, and cut-out Ligne Roset wall sconces.

“We are excited to be part of creating this great experience,” adds Cooke, “which will surely soon be known as one of the best dining destinations of the world.”

Recognized as one of the most sought-after reservations in the country, minibar’s menu features a series of roughly 20 inspired and playful avant-garde dishes, which helped garner Andrés the James Beard Foundation’s “Outstanding Chef” in America prize last year.

Minibar re-opened on November 7^th and will serve two, 12-person seatings a night, Tuesday through Saturday. Interested patrons can make dinner reservations one month in advance by emailing reserve@minibarbyjoseandres.com. For more information about minibar, visit www.minibarbyjoseandres.com.

 

About CORE

With an established portfolio in architecture, commercial interiors, hospitality and retail design, CORE has designed over 55 restaurants in locations across the east coast and in the Caribbean with a large concentration in the DC metro area. An internationally recognized firm, CORE has received more than 100 design awards. The firm’s notable list of projects and clients include:  Brasserie Beck, Founding Farmers, Pearl Dive Oyster Palace, Blackjack, Sweetgreen, the Atlas Performing Arts Center, Dean & Deluca, The JBG Companies, Marriott International, Hilton Worldwide, and Porter Novelli, among numerous others.

 

About ThinkFoodGroup

ThinkFoodGroup, founded by award-winning chef José Andrés and his partner Rob Wilder, is the creative team responsible for renowned dining concepts in Washington, DC, Las Vegas, Los Angeles and Miami including minibar by josé andrés, Jaleo at the Cosmopolitan of Las Vegas, and The Bazaar by José Andrés at the SLS Hotel Beverly Hills and South Beach. In December 2012, ThinkFoodGroup will present its first dining outside the continental US at the new Dorado Beach, Ritz Carlton Reserve in Puerto Rico. ThinkFoodGroup oversees all of the creative and educational efforts for José Andrés, an internationally recognized culinary innovator, passionate advocate for food and hunger issues, author, educator, and television personality. He was recently named on the “Time 100” list of most influential people in the world by Time Magazine. Often credited with creating the “Spanish food boom” in America, Andrés is Dean of the Spanish Studies program at the International Culinary Center, the first and only program of its kind in the United States.  Andrés can be seen on PBS as host and executive producer of Made in Spain. His cookbooks include Tapas: A Taste of Spain in America. Andrés also teaches “Science and Cooking” at Harvard and soon he will also teach a food course at George Washington University. In late 2010, José Andrés and ThinkFoodGroup launched World Central Kitchen, a nonprofit which aims to feed and empower vulnerable people in humanitarian crises around the world.  For more information, visit www.thinkfoodgroup.com.

For more information contact:

Allison Cooke at CORE

202-466-6116

acc@coredc.com

11.5.12

The Washington Post reports on District Taco's next Core-designed location. Read the article at washingtonpost.com.

10.15.12

 

 

For immediate release

 

 

Wasabi Modern Japanese Cuisine opens newest location in Orlando, FL

Architecture/design firm CORE amps up Japanese restaurant design for Orlando market

 

WASHINGTON, DC (OCTOBER 15, 2012)—Eating in the food court at a shopping mall is typically uninspiring, but at The Florida Mall in Orlando (FL), there is a new modern-Japanese restaurant that is showing its guests that fast-casual sushi can be stylish and fun – as well as delicious. The new 2,375 square foot-restaurant was built in an open atrium at The Florida Mall. CORE, a prominent DC-based architect/design firm with a strong hospitality design practice, created both the design for this latest Wasabi Modern Japanese Cuisine (Wasabi) location and Wasabi’s prototype design in the Natick Collection mall in Massachusetts.

Wasabi offers an interactive dining experience where guests select their menu items from a Kaiten-style sushi display on conveyor belts. “After CORE created Wasabi’s prototype design in Massachusetts, we wanted to keep the same aesthetic while making this high-profile ‘flagship’ location even more appealing to the vibrant Orlando market,” said CORE’s lead project designer Daniel Chapman, LEED AP. “Being so close to Disney World, we wanted the brand identity to be bright and bold.”

Bright, bold reds, blues, greens, and yellows – all pulled from Wasabi’s signature color-swirl logo – are prominent in the restaurant’s upholstery, countertops, canopy, acrylic and glass panels, and marketing elements. These colors are accents against the more neutral stainless steel, hickory wood, and black-gloss millwork.

CORE worked with Wasabi’s owner Bo Davis to create bold, new signature elements to enhance the brand’s visibility. “Increasing the visibility of the Wasabi brand identity was a high priority,” said Wasabi owner Bo Davis. “Wasabi is proud to be in Orlando and we want to make a bold statement that residents and visitors will notice.”

CORE also incorporated Wasabi’s swirl logo and bright colors into the architecture. New design elements included:

• A canopy structure over the kitchen and overhead signage at the entry that mimic an organic 'tree' structure with brightly colored blue, yellow, and green 'leaf' panels;

• The Wasabi color-swirl logo placed over a back-painted glass panel that is back-lit with LED panels that are programmed to create a wave-like light rhythm to the glass;

• Striped booth upholstery that repeats the colors from the swirl logo;

• Host desk and service stations that create a more unified aesthetic; and

• Marketing graphics that will be applied and swapped out throughout the seasons.

Wasabi Modern Japanese Cuisine at The Florida Mall began serving guests in late September and officially opened in mid-October.

With an established portfolio in architecture, commercial interiors, hospitality and retail design, CORE has designed over 55 restaurants in locations across the east coast and in the Caribbean with a large concentration in the DC metro area. An internationally recognized firm, CORE has received more than 100 design awards. The firm’s notable list of projects and clients include:  Brasserie Beck, Founding Farmers, Sweetgreen, the Atlas Performing Arts Center, Dean & Deluca, Georgetown Cupcake, The JBG Companies, Marriott International, Hilton Worldwide, and Porter Novelli, among numerous others.

 

For more information:

Daniel Chapman

202-466-6116

dcc@coredc.com

9.27.12

On the edge of Mount Vernon Square, where some of the last vacant lots in the downtown core still exist, plans for more office buildings are heating up. One developer with a stake in the zone is Gould Property Company. Gould has plans to build two oversized office buildings - an office building at 600 Massachusetts Avenue designed by CORE architecture + design, and an office building at 900 New York Avenue. Read the article at dcmud.com.

Explore the project in our portfolio.

9.17.12

For immediate release

  

Construction begins on Women’s Transitional Housing Facility,

First New DHS Building in 20 years

 

Architecture firm CORE combines old structure, new materials to create calm, safe environment for future residents and staff

 

WASHINGTON, D.C. (SEPTEMBER 17, 2012)—Today the DC Department of Human Services (DHS) broke ground on the Women’s Transitional Housing Facility – the DHS’ first new facility in 20 years. CORE, a prominent DC-based architecture and design firm with an award-winning base build practice, designed the new transitional housing facility that will be located at 611 N Street NW, Washington, DC (in the Shaw neighborhood just north of the Washington Convention Center and new O Street Market).

The DC DHS awarded this $6-million design project in 2009. “Given the needs of this facility’s future residents, we’ve worked hard to create a comfortable, modern space where everyone can feel safe and secure,” said Dale Stewart, the project principal at CORE.

Previously a 1970s police station, CORE has kept most of the original concrete column and beam structure and re-used most of the brick skin, while incorporating new features and materials so that the new building will meet Gold LEED standards. An Exterior Insulated Finish System (i.e. cement over rigid insulation) will cover the majority of the new exterior while the original bricks will be part of a feature-wall in the sunken entrance courtyard.

“Everything – from the re-use of existing structure, to the new green roofs for storm water management, to the amount of daylight that enters every room – makes this building highly sustainable and liveable,” said Stewart. AIA DC recognized this project’s innovative design with an “Unbuilt Award” (Honor Award) in 2010.

CORE will release details about the facility’s interior functionality and design once the project nears completion. Allen & Shariff (MEP), Oculus (Landscaping), Rathgeber-Goss (Structural) and Wiles Mensch (Civil) are also working on the project with CORE. New Endeavors by Women (http://www.newendeavorsbywomen.org/) will manage the facility once it opens.

With an established portfolio in architecture, adaptive reuse, historic preservation, commercial interiors, hospitality and retail design, CORE is an internationally recognized firm that has received more than 100 design awards. The firm’s notable list of projects and clients include: Founding Farmers, Sweetgreen, the Atlas Performing Arts Center, Dean & Deluca, The JBG Companies, Marriott International, Hilton Worldwide, Porter Novelli, Chef Robert Wiedmaier, and numerous others.

For more information contact:

Dean Hutchison at CORE

202-466-6116

cdh@coredc.com

9.16.12

TheInTowner has a good write-up of the Mt. Pleasant renovation. Read the article at intowner.com.

9.12.12

  Renovated, Expanded Mount Pleasant Neighborhood Library Reopens

Local DC architects honor historic building while incorporating essential upgrades

WASHINGTON, D.C. (SEPTEMBER 2012)—CORE, a prominent Georgetown-based architecture and design firm, today announced the completion of its latest design: the Mount Pleasant Neighborhood Library. This larger, upgraded library and community-gathering space, at 3160 16^th Street, NW (with the entrance on Lamont Street), opened to the public on September 12, 2012.

The DC Public Library (DCPL) awarded this $8 million project in 2008 to CORE and its New-York-based library design collaborator HMA2. “As a DC-based architecture firm, we were honored to lead the renovation and expansion of the Mount Pleasant library,” said Dale Stewart, the lead project architect and a principal at CORE. “We always enjoy working with the DC Public Library and although this project was challenging, we can’t wait to see DC residents enjoying their new library space.”

The historic building’s exterior had been renovated in the last decade so it was left largely untouched. However, the interior changed significantly so that DCPL could dedicate the entire historic building to public library programs. The main level had a two-story book stack system with very low ceilings that did not meet today's building codes. The upper level was half-filled with staff offices. The lower level housed the mechanical systems, a low-ceilinged meeting room and book storage.

The library has now been expanded from 18,000 to 25,000 square feet, has seating for more than 200 people, and a 100-person meeting room. The interior features new mechanical, electrical, plumbing, and fire suppression systems. Visitors also benefit from high speed Internet access, new computers, as well as physical and digital media.

The new addition includes a two-story, sky-lit entry hall, meeting room, staff offices, mechanical and electrical spaces and restrooms. The sideyard of the building – that was a driveway – is now the entry garden.

“The two-story, sky-lit entry hall is the most striking part of the new library’s design because visitors can see the connection between old and new,” said Stewart. “We want visitors to feel that they have entered a space that retains the historic, grand qualities of the existing library yet exposes parts of the building that they never were able to experience before.”

“And when visitors move from the entry hall into the existing library, we want them to feel as though they have entered a cozy space that encourages contemplation and engagement with the library services.”

Improving building circulation, access

The staircase in the existing building was not code-compliant as it was designed only to give the librarians, but not the public, access to books. An earlier renovation had added an elevator within the historic reading room that blocked three windows, and an accessibility ramp that brought people down to the unstaffed basement where they could take an elevator back up to the main floor of the library.

To remedy these issues, all of these interventions were removed, and an exit-only staircase was added in the existing building. The new entry hall contains all of the public vertical circulation: a monumental staircase in the entry hall leading to a second-floor balcony; a bridge to the existing building; and an elevator.

Outside, CORE added a gently sloping ramp through the side garden to the sky-lit entry hall. The historic children's staircase – originally used for access to the children’s library but of late, closed to public use – is now a main way into the library’s new entry hall and a central feature of the newly-landscaped garden.

Expanding spaces for children, restoring historic details

The Mount Pleasant library historically had one of DC’s busiest children’s story times so CORE made the children's spaces larger than most libraries’ to accommodate this popular program. The entire second floor of the existing library is now dedicated to the children's program. The historic murals by Aurelius Battaglia will be restored to become the centerpiece of the children's floor.

All of the perimeter wood shelving, benches and fireplaces are being restored and reinstalled in the historic part of the library. The wood-framed columns and corniced beams are being refurbished to become a major feature of the interior. Additionally, the previous circulation desk has been salvaged and pieces of it are being used in the new circulation desk.

Outside, the materials on the addition are a modern interpretation of those on the historic building. The historic building is grey-tan limestone with a red terra cotta-tiled roof. To evoke the existing limestone, modern, tan and grey terra cotta panels clad the base of the new building. Red terra cotta panels at the top of the building evoke the old red terra cotta roof. Library visitors in the entry hall find themselves between both the old and new exteriors.

The building is designed to meet LEED Gold standards. The features that contribute to this standard include: reuse of the existing building materials within, efficient mechanical, electrical and plumbing systems, use of renewable and local materials, improved stormwater management systems, and connections to the local community and transportation systems.

With an established portfolio in architecture, adaptive reuse, historic preservation, commercial interiors, hospitality and retail design, CORE is an internationally recognized firm that has received more than 100 design awards. The firm’s notable list of projects and clients include: Founding Farmers, Sweetgreen, the Atlas Performing Arts Center, Dean & Deluca, The JBG Companies, Marriott International, Hilton Worldwide, Porter Novelli, Chef Robert Wiedmaier, and numerous others.

 

For more information contact CORE:

Dean Hutchison

202-466-6116

cdh@coredc.com

8.21.12

Washington Business Journal covers the DoubleTree Hilton redesign. Read the article at bizjournals.com.

8.21.12

More on the DoubleTree renovation at DC Curbed. Read the article at curbed.com.

8.5.12

For immediate release

 

Modern Japanese restaurant concept launches in Massachusetts

Wasabi:  by CORE architecture + design

WASHINGTON, D.C. (AUGUST 2011)—Restaurants have long been trying to differentiate themselves by creating an unforgettable experience for diners. A new Japanese restaurant is luring them with interactive dining, where guests select their menu items from a Kaiten-style sushi display on conveyor belts. CORE architecture + design, a prominent Georgetown-based firm with a strong hospitality design practice, announces its latest restaurant design: Wasabi Modern Japanese Cuisine (Wasabi). CORE was tasked with re-imagining the DC-based, fast-casual sushi restaurant. The new design has become the prototype for a nationwide rollout. The pilot location opened on August 5 at the Natick Collection in Natick, Massachusetts.

“We were particularly excited at the opportunity to bring Wasabi’s architectural concept in line with its vibrant brand identity,” said Lead Designer Daniel Chapman, LEED AP. “As with any prototype design, the challenge is not knowing where future Wasabi sites will be. The design had to both contain itself and stand out: in this case within a high-end, sophisticated mall environment. Referencing traditional and contemporary Japanese palettes, we used careful color placement and clean, fluid forms to create a distinct destination.”

The new restaurant anchors one end of the Natick Collection shopping mall and sits in the space as a freestanding, kinetic sculpture. It activates a once sleepy corridor space, creating a captivating visual. The design is bold, vibrant, and modern, complementing nearby high-end tenants such as the Apple store and Neiman Marcus. When viewed from the surrounding mezzanine level, undulating acrylic waves cleverly conceal the less desirable sightline to food preparation.

A dining counter and booth seating radiate from the U-shaped conveyor belt, creating a culinary theater in the round. Light wood, glossy black surfaces, dot matrix upholstery, and electric green chairs give the space graphic punch and high tech appeal.

Wasabi Founder and President Bo Davis studied at the London Business School and the George Washington University. He originally tested his Wasabi concept with its first location in Washington DC. The philosophy is to offer the finest traditional sushi and creative alternatives with a focus on visual presentation in a fast-casual setting. With the reimagined design by CORE, Davis intends to open at least four new locations each year. Los Angeles is his next target, along with various units in the Mid-Atlantic.

With an established portfolio in architecture, commercial interiors, hospitality and retail design, CORE has designed over 55 restaurants in locations across the east coast and in the Caribbean with a large concentration in the DC metro area.

An internationally recognized firm, CORE has received more than 100 design awards. The firm’s notable list of projects and clients include:  Brasserie Beck, Founding Farmers, Sweetgreen, the Atlas Performing Arts Center, Dean & Deluca, Georgetown Cupcake, The JBG Companies, Marriott International, Hilton Worldwide, and Porter Novelli, among numerous others.

For more information contact Allison Cooke at CORE:

202-466-6116 or acc@coredc.com

or Daniel Chapman: dcc@coredc.com

7.30.12

The Core-designed Mt. Pleasant Library renovation project is featured in dcist. Read the article at dcist.com.

6.2.12

CORE-designed Sugo Cicchetti is featured in Washingtonian's Best Bites blog. Read the article at washingtonian.com.

5.24.12

Our Rosedale Community Center project gets written up in Curbed. Read the article at dc.curbed.com.

5.11.12

For immediate release

 

District Taco finally moves to Washington, DC

DC Architecture firm CORE designs authentic Yucatan-inspired taqueria

 

WASHINGTON, D.C. (MAY 2012)—If you are a DC foodie who loves District Taco’s fresh Mexican cuisine, you no longer have to scour downtown for the truck (or venture into Virginia) for your next taco fix because District Taco finally has a permanent DC location. Located at 1309 F Street, NW near Metro Center, District Taco’s first DC location will open its doors in mid-May. CORE, a prominent Georgetown-based architecture and design firm with an award-winning hospitality design practice, worked closely with District Taco’s owners Osiris Hoil and Marc Wallace to create an authentic taqueria where guests can watch as their food is prepared.

“Osiris and Marc wanted us to create a warm-yet-modern eatery that you might find if you were walking down a small-town street on Mexico’s Yucatan peninsula,” said lead project designer Allison Cooke, IIDA, LEED AP. “It needed to be authentic – not a Mexican-themed restaurant.”

The restaurant’s design scheme combines a neutral background – honey-colored distressed woods, charcoal-grey cement board and worn zinc – with a vibrant overlay of golden yellow, bright red and green. Reclaimed oak planking surrounds the point-of-sale, and neutral ceramic and porcelain tiles cover the floors.

“We brought in CORE because we wanted a well-designed space that incorporated unique elements that reflect my Yucatan heritage,” said District Taco’s co-owner Osiris Hoil. “For example, in the Yucatan, we often use bottle caps instead of washers on exposed bolts so we do that. In the bathroom, there are Mexican newspapers on the walls. And when you are given a number for your order, you'll get a lotteria ticket.”

The location is just under 3,000 square feet and has a main level, mezzanine and basement. On the main floor, guests can see the grilling area while they queue on the main level. “The transparency of the kitchen – and the way the whole space reflects District Taco’s business and family story – was an essential part of the design,” said Cooke. The basement is dedicated to preparing fresh salsas and guacamole. The mezzanine is for overflow seating.

“Our food is fresh, simple and healthy so it’s very important that customers can see their food being prepared – it gives them a personal connection to the staff and place,” said Hoil. District Taco’s DC menu will offer its well-recognized taco, burrito and quesadilla offerings (http://media.districttaco.com/paper-menu.pdf) and will be open daily from 7am to 10pm.

With an established portfolio in architecture, commercial interiors, hospitality and retail design, CORE has designed over 55 restaurants in locations across the east coast and in the Caribbean with a large concentration in the DC metro area. An internationally recognized firm, CORE has received more than 100 design awards. The firm’s notable list of projects and clients include:  Brasserie Beck, Founding Farmers, Pearl Dive Oyster Palace, Blackjack, Sweetgreen, the Atlas Performing Arts Center, Dean & Deluca, The JBG Companies, Marriott International, Hilton Worldwide, and Porter Novelli, among numerous others.

For more information contact:

Allison Cooke at CORE

202-466-6116

acc@coredc.com

5.7.12

CORE is featured in the May issue of Architect - The Magazine of the American Institute of Architects. Read the article at architectmagazine.com.

5.4.12

CORE designer Allison Cooke is quoted in the Washington Business Journal. Read the article at bizjournals.com.

5.1.12

For immediate release

 

Highly-anticipated Italian eatery Sugo Cicchetti opens May 1

DC Architecture firm CORE designed Italian Grandmother’s kitchen with modern twist

 

WASHINGTON, D.C. (MAY 2012)—The owners of the popular Cava Mezze restaurants have opened a new Italian eatery for Potomac and Rockville residents to enjoy. The highly-anticipated Sugo Cicchetti (Sugo) was designed by CORE, a prominent Georgetown-based architecture and design firm with an award-winning hospitality design practice. CORE also designed Cava Mezze in Bethesda and Cava in Clarendon. Sugo, located at 12505 Park Potomac Avenue in Potomac, Maryland, will open its doors on May 1.

“CORE’s design challenge was to turn an austere office building – into a warm, cozy kitchen that an Italian Grandmother would be proud to serve you in,” said lead project designer Allison Cooke, IIDA, LEED AP.

The 3245-square foot space was an open room that CORE divided into multiple food and beverage zones. In the area closest to the entry, there is a dining room that fronts a partially-open kitchen featuring the preparation of their pizzas in the brick-clad corner pizza oven. A long communal table anchors this casual dining area. There is a segmented counter in the center of the restaurant, with a pizza bar for patrons to interact with chefs and a charcuterie display case that visually transition into the full-service bar. The far side of the restaurant, which flanks the bar, includes a drink ledge for bar patrons and additional dining space.

Sugo’s dining and bar space were carefully delineated so that families (with children) and other diners could comfortably share the space with bar patrons. “The CORE team has created award-winning restaurant designs for us in the past so we brought them in to make sure that this new Italian concept was distinctive too,” said Sugo’s co-owner Ted Xenohristos. Xenohristos is one of the owners of the DC-area Cava Mezze Grills and Cava restaurants. The owners of the Mamma Lucia’s pizza chain also invested in Sugo.

Warm red, sepia and gray tones repeat around the restaurant in the brick pizza oven, intricate broken-tile wall designs, and polished-concrete bar tops and floors. Textured glass separates the entry vestibule and bar from the dining areas while a sea of opaque glass-globe lights repeat across the ceiling and are a distinguishing feature in the storefront to passersby. Wood, also a key design element, appears as trusswork in the entry vestibule, table tops with distressed red stripes, and multi-toned paneling that wraps around the pizza kitchen, bar and serving stations.

Sugo will offer lunch and dinner service. Its varied menu includes classic oven-fired pizza, meatballs and pasta, as well as innovative small plates and desserts.

With an established portfolio in architecture, commercial interiors, hospitality and retail design, CORE has designed over 55 restaurants in locations across the east coast and in the Caribbean with a large concentration in the DC metro area. An internationally recognized firm, CORE has received more than 100 design awards. The firm’s notable list of projects and clients include:  Brasserie Beck, Founding Farmers, Pearl Dive Oyster Palace, Blackjack, Sweetgreen, the Atlas Performing Arts Center, Dean & Deluca, The JBG Companies, Marriott International, Hilton Worldwide, and Porter Novelli, among numerous others.

For more information contact:

Allison Cooke at CORE

202-466-6116

acc@coredc.com

4.26.12

Our Marriott Courtyard Hotels prototype design appears in Washington Post Business. Read the article at washingtonpost.com.

3.27.12

For immediate release

Health-focused Juice Joint Café gets an update from CORE

The newly expanded design integrates bold colors with fresh ingredients

WASHINGTON, D.C. (MARCH 2012)—As healthy eating becomes a greater topic of interest, busy people are seeking fresh, natural alternatives to typical fast-food lunch options. Trend-setting, downtown-DC lunch favorite Juice Joint Café has updated its look and expanded into a neighboring space. CORE, a prominent Georgetown-based architecture and design firm with an award-winning hospitality design practice, designed the newly expanded space. Juice Joint Cafe is owned and operated by Tom Holland. The café, located near McPherson Square at 1025 Vermont Avenue, NW, will reopen its doors on March 27.

“Our client’s enthusiasm and passion for his business was such a driver for us,” said lead project designer Allison Cooke, IIDA, LEED AP. “He has built a large menu offering of high-quality, healthful foods, but the space lacked focus. A fast-casual restaurant environment should be straightforward and enjoyable. Our goal was to streamline queuing to facilitate his large lunch crowd, while visually showcasing the freshness of the product.”

To demonstrate the Juice Joint’s focus on fresh, natural food, guests immediately see the café’s wheatgrass harvesting process on display. Tiers of trays illustrate the different stages of growth and serve an operational need as a key menu ingredient. While waiting in line, patrons can also view the fresh ingredients that go into the café’s made-to-order juice and smoothie preparation.

“I brought in the CORE design team because I wanted to make sure that our bigger café space had a modern, clean design that highlighted our commitment to fresh, natural food,” said Juice Joint owner Tom Holland. “CORE really listened to my needs,” said Holland. “I love that even our wheatgrass production has been integrated into the design.”

The expanded space is light and clean with sleek, streamlined finishes including: white millwork, epoxy flooring, exposed ceilings, textured stainless and green accents. The queuing area is delineated playfully with a railing made of rubber tubing that resembles garden hose. An orange solid-surface material calls attention to the cashier stations. The space accommodates almost twice the seating of the old restaurant, both indoor and out.

Tom Holland opened the first Juice Joint Café location in Dewey Beach, Delaware – to test the café concept – and ran it until 2001. Jim Holland, Tom’s brother and business partner, joined Tom to open the DC location. Executive chef Adrien Marsoni, a classically-trained French chef, has run the kitchen and refined menus for the last three years. Formerly at Bistrot du Coin and Montsouris, Marsoni shares the Hollands’ deep commitment to providing their customers with the freshest, healthiest product. In addition to the dine-in and carryout lunch service, the café also serves breakfast and provides catering. They are considering additional expansion and potential franchising opportunities for the new Juice Joint café concept.

With an established portfolio in architecture, commercial interiors, hospitality and retail design, CORE has designed over 55 restaurants in locations across the east coast and in the Caribbean with a large concentration in the DC metro area. An internationally recognized firm, CORE has received more than 100 design awards. The firm’s notable list of projects and clients include:  Brasserie Beck, Founding Farmers, Sweetgreen, the Atlas Performing Arts Center, Dean & Deluca, The JBG Companies, Marriott International, Hilton Worldwide, and Porter Novelli, among numerous others.

For more information contact:
Allison Cooke at CORE
202-466-6116
acc@coredc.com

3.7.12

CORE is featured in the the latest edition of the Georgetowner. Read the article at georgetowner.com.

12.28.11

CORE's Mt. Vernon Village Center project gets written up in DCmud. Read the article at dcmud.blogspot.com.

12.14.11

The Washington Post's Going Out Guide features Pearl Dive Oyster Palace. Read the Article at washingtonpost.com

12.12.11

December 12, 2011

WASHINGTON, D.C. (DECEMBER 12, 2011)—As the weather gets cold and blustery and with the football season in full swing, there is no better place to become a regular than your welcoming, casual neighborhood tavern. CORE architecture + design, a prominent Georgetown-based firm with a strong hospitality design practice, announces the completion of its latest restaurant and bar design: William Jeffrey’s Tavern (William Jeffrey’s). The expansive new establishment, owned and operated by long-time local restaurateur Vintage II Restaurants Inc., is opening officially on December 15 in Siena Park at 2301 Columbia Pike in Arlington, Virginia.

“The owners wanted to create a comfortable neighborhood hangout that’s both a welcoming restaurant for local families and a great bar for socializing,” said Project Architect Jennifer Jaffke, LEED AP. “With their clear vision in mind, we designed a warm, cozy space that everyone can enjoy.”

William Jeffrey’s owners Wilson Whitney, Adam Lubar, and Chris Lefbom already run three successful restaurants in Arlington: Rhodeside Grill, Ragtime, and Dogwood Tavern.

“Our first three restaurants were existing spaces so we only made cosmetic changes,” said Chris Lefbom, co-owner, William Jeffrey’s Tavern. “We chose to work with CORE architecture + design because this time we could make this place ours – and we knew CORE could create the rustic, industrial neighborhood restaurant that we wanted.”

The large walnut-stained oak bar and stacked-stone chimney (flanked with two fireplaces) are the visual focal points at William Jeffrey’s. The one-story, 6500 square foot space has been transformed into three tiers with four separate areas to congregate and eat. The main bar, wrapped with HDTVs, has two dining areas: one is an open space surrounded by the floor-to-ceiling windows that look onto Columbia Pike; and the other is a smaller space with booths and smaller TVs for more intimate gatherings. As guests step up to the second-tier bar area, they can choose to sit at the main bar or at a concrete hearth that runs in front of the table-height, two-sided fireplaces. On the third tier, hidden behind the fireplaces, is an additional bar and eating area for private parties.

Dark, warm materials and myriad brown and red hues create an inviting color palette. The main bar has a burnished bronze top and walnut-stained oak front. The rich walnut stain reappears on the tin ceiling, concrete floors, service bars, fireplace mantles and a chair rail that runs around the restaurant. The bronze also repeats as large riveted shingles over the fireplace. Rich burgundy-red curtains drape softly around the largest dining area while wooden shutters create a more masculine feel in both bar areas. The Prohibition-era mural behind the bar and a number of paintings throughout the Tavern were all created by artist Thomas Mullany.

William Jeffrey’s Tavern is owned and operated by Vintage II Restaurants Inc., a long-time local restaurateur. The group has been planning to expand into the South Arlington community for quite some time. William Jeffrey’s will offer reasonably priced, eclectic-American comfort food. The well-stocked bar will feature 16 craft beers and Prohibition-inspired cocktails. In 2012, they also plan to serve weekend brunch, feature live acoustic music, and open an outdoor patio.

With an established portfolio in architecture, commercial interiors, hospitality and retail design, CORE has designed over 55 restaurants in locations across the east coast and in the Caribbean with a large concentration in the DC metro area. An internationally recognized firm, CORE has received more than 100 design awards. The firm’s notable list of projects and clients include: Founding Farmers, Sweetgreen, the Atlas Performing Arts Center, Dean & Deluca, The JBG Companies, Marriott International, Hilton Worldwide, Porter Novelli, Chef Robert Wiedmaier, and numerous others. For more information, visit www.coredc.com.

12.11.11

CORE is featured in the in the Washington Post's Capital Business section. View CORE's photo gallery at washingtonpost.com.

11.8.11

November 08, 2011

WASHINGTON, D.C. (OCTOBER 18, 2011)—One of the most popular dining destinations in the country, Founding Farmers, is opening a second location in the suburban Park Potomac development of Potomac, Maryland. Like the original, Founding Farmers Potomac was designed by CORE architecture + design, a prominent Georgetown-based firm with an award-winning hospitality practice. This successful farm-to-table concept sources products from American family farmers regionally whenever possible and maintains a commitment to green operations and business practices. The restaurant, with playful touches reminiscent of pastures and farmland, was designed to meet LEED certification criteria.

“For guests familiar with the DC restaurant, there are some new surprises. We were on the leading edge of the rustic, industrial design trend when the first location opened and now everyone has caught on,” said lead designer Allison Cooke, IIDA. “The challenge was to take a successful design and make it even more relevant and fresh. There are distinctive elements we carried over into the new space, with added graphic punch and color. In addition, we wanted to incorporate guest feedback to enhance the dining experience,” said Cooke.

The space is organized to accommodate all types of guests in various service times: from those looking for a lively bar scene, to others who prefer an intimate dinner. A mezzanine level creates a quieter atmosphere and a dramatic glimpse of the space below, especially when viewed from one of the silo-shaped booths that cantilever off the edge.

Similar to the DC location, distressed woods and inviting textures and colors guide the overall palette. Guests that have eaten at Founding Farmers DC will recognize familiar touches like whitewashed barn wood, warm lighting, and glowing jars of canned produce. The effort to source sustainable building materials is seen most prominently on the front of the bar, where reclaimed shoeboxes are repurposed as cladding. A unique architectural feature is a semi-private, deconstructed greenhouse—complete with hanging planter boxes and herbs—that frames the largest table with seating for 10. The expansive two-story dining room features a bold mural of abstracted fields that serves a backdrop for a flock of flying birds. Lightning bolts and a cloud add a playful touch. The dessert studio is prominently placed so that the aromas of freshly baked goods, breads and pastries emanate throughout the dining space.

Guests seeking to do business while in the restaurant can take advantage of its enhanced service and amenities. With power outlets at every booth and the bar, guests can telework, hold meetings, use the complimentary printer during breakfast service, or use the mailing supplies for letters or priority mail in the ‘business center.’

The seasonal menus for breakfast, lunch, dinner and brunch have been developed to bring guests original-recipe food and drink selections that highlight the fresh products and ingredients sourced through American family farmers and from other regional, sustainable purveyors. The restaurant will offer many signature housemade menu items, as well as an award-winning mixology and beverage program. For more information on Potomac’s Founding Farmers, visit www.WeAreFoundingFarmers.com.

With an established portfolio in architecture, commercial interiors, hospitality and retail design, CORE has designed over 55 restaurants in locations across the east coast and in the Caribbean with a large concentration in the DC metro area. An internationally recognized firm, CORE has received more than 100 design awards. The firm’s notable list of projects and clients include: Brasserie Beck, Pearl Dive Oyster Palace, Black Jack, Sweetgreen, the Atlas Performing Arts Center, Dean & Deluca, The JBG Companies, Marriott International, Hilton Worldwide, Porter Novelli, among numerous others. For more information, visit www.coredc.com.

11.7.11

November 07, 2011

WASHINGTON, D.C. (NOVEMBER 2011)—The International Hotel/Motel and Restaurant Show (IHMRS) has named CORE architecture + design (CORE) a finalist in the 31st Annual Gold Key Awards for Excellence in Hospitality Design. IHMRS recognized CORE’s design for Cava Grill (Bethesda, MD) in the Casual Dining Restaurant category. The annual competition considered entries from around the globe. Award winners will be announced on Monday, November 14th at the IHMRS awards breakfast in New York.

The edgy, industrial design served as the prototype for the local eatery’s roll out, whose menu features all-natural Mediterranean dishes. The space is minimal, yet still warm and rustic. Upon entering, a glowing bright yellow pylon signals the beginning of the ordering line, and reinforces the brand identity. Heavy timber booth seating with steel connections defines the space. A curving custom light fixture created from clear wine bottles guides guests through the queue.

“The success of the Cava Grill prototype lies in its simplicity,” said Project Designer Amy Stortz Miller. “The owners had a clear vision for the guest experience and brought a lot of energy to the table, making the partnership with them very exciting. The space itself was a challenge because it’s very long and narrow, so we organized strong built-in elements along a central axis. You get a sense of the bold design from outside, before you even enter the restaurant.”

Other CORE-designed restaurants have been Gold Key Award finalists in previous years including Founding Farmers (2009) and Comet Ping Pong (2007).

With an established portfolio in architecture, commercial interiors, hospitality and retail design, CORE has designed over 55 restaurants in locations across the east coast and in the Caribbean with a large concentration in the DC metro area.

An internationally recognized firm, CORE has received more than 100 design awards. The firm’s notable list of projects and clients include: Founding Farmers, Brasserie Beck, the Atlas Performing Arts Center, Sweetgreen, Dean & Deluca, Georgetown Cupcake, The JBG Companies, Marriott International, Hilton Worldwide, Porter Novelli, among numerous others. For more information, visit www.coredc.com.

9.23.11

September 23, 2011

WASHINGTON, D.C. (SEPTEMBER 23, 2011)—CORE architecture + design, a prominent Georgetown-based firm with a strong hospitality design practice, has completed its latest restaurant and bar: Pearl Dive Oyster Palace and Black Jack. This no-frills seafood restaurant and eclectic bourbon bar, the brainchild of Chef/Owner Jeff Black of the Black Restaurant Group, shows how DC is shedding its suit-and-tie mentality and embracing the casual dining trend. The design of this much-anticipated 14th Street locale encourages diners to let the good times roll by reinterpreting the spirit of New Orleans in the nation’s capital. The restaurant is located at 1612 14th Street, NW, near the corner of 14th and Q streets in Washington, D.C.

“This project is nothing like DC has seen before. We really made an effort to bring the grittiness and mystery of New Orleans alive. The space downstairs feels like you are dropping by your favorite old haunt to get an oyster po-boy, while the upstairs bar transports you to a place that’s carnivale-esque,” said lead project designer, Allison Cooke, IIDA. “This project was a great challenge given the age of the building and Jeff Black’s passion for making it a truly unique experience. He would lob out an idea, and we thought ‘how can we push this further’ and then into a built environment,” said Cooke.

In keeping with CORE’s design principles, Pearl Dive and Black Jack are well suited to their surroundings and complement the neighborhood spirit and architecture. The building, once a Model T showroom, was historically maintained and embellished with an expansive storefront window that opens onto the sidewalk. The first floor bar features a massive nautical chain sculpture that hangs from the exposed beams and somehow seems suspended underwater. A hand-painted wall mural depicts an enchanting mermaid, who beckons you further inside. The chipped plaster walls, whitewashed patina, and zinc bar tops make you wonder if you have just rediscovered a place that has been on 14th street for decades. Dining table tops were created from the building’s own floor joists, which were too damaged to maintain as the structure. A small raw bar in the back has just enough seats for the neighborhood regulars.

Through ships portholes, patrons get a glimpse into the stairway that leads to Black Jack. Upon entry the floor features the bar mascot, an angry monkey holding a cocktail, which sets the stage for what you will encounter upstairs. An expansive bar spans the length of the space, draped in red velvet where a tattooed lady graces the helm of the bartender’s station. Antique church lanterns are paired with string lights, creating a warm glow. A “GOLF” sign blinks overhead. The bar and raised lounge provide a mix of gathering spaces with a few secluded booths facing the action station, where an old fireplace is the backdrop for culinary showmanship. A bocce court enlivens the back of the bar where Astroturf lends to the quirky atmosphere and carnival letters spell “BLACK JACK” overhead.

Pearl Dive and Black Jack are owned and operated by Black Restaurant Group, a long-time local restaurateur. Jeff Black’s other highly acclaimed restaurants are complemented by the addition of the 14th Street location. CORE previously collaborated with Black in 2005 to create Black Salt Seafood Market on MacArthur Boulevard, which has become an anchor in the neighborhood. Don’t be fooled by the casual atmosphere at Pearl Dive: the food is par with some of DC’s fine dining establishments, but served in an approachable way. The downstairs Menu features oysters complemented by other creative dishes like crawfish ravioli and braised pork cheeks. The bar menu offering at Black Jack will reinvent some old favorites with shrimp pizza and pork belly nachos. They also plan to offer a daily blue plate special which will sell for an affordable price point of $16.

With an established portfolio in architecture, commercial interiors, hospitality and retail design, CORE has designed over 55 restaurants in locations across the East coast and in the Caribbean with a large concentration in the DC metro area.

An internationally recognized firm, CORE has received more than 100 design awards. The firm’s notable list of projects and clients include: Founding Farmers, Sweetgreen, the Atlas Performing Arts Center, Dean & Deluca, The JBG Companies, Marriott International, Hilton Worldwide, Porter Novelli, Chef Robert Wiedmaier, among numerous others.

4.5.11

April 05, 2011

WASHINGTON, DC, IIDA, the International Interior Design Association Mid Atlantic Chapter has awarded CORE the 2011 Bronze Award for Hospitality at their annual IIDA Premiere Event for the design of the Bethesda location of Sweetgreen. Following 20 years of award-winning design, this marks the second straight year for CORE to be awarded the Bronze Award for Hospitality, proudly succeeding Againn Gastropub as the 2010 winner.

CORE designed the Bethesda location after the wild success of the original Georgetown location, which won several awards and was featured in Metropolis magazine for its excellence in sustainable design. Utilizing many of the feature elements from the original design (including custom wall graphics and reclaimed hickory wood accents), the Bethesda location adapted to the new site with the addition of dining space and custom furniture constructed with wood recycled from old bowling alley floors.

CORE is very proud to be awarded this honor and congratulations to the design team!