Restaurant / Farmer Market

Located in downtown Houston, the new restaurant not only provides its customers the New American cuisine, it also supports local farmers by providing market space on weekends and raise community awareness about organic food by its operation.

The restaurant’s design concept is derived from the organic cycle of food growing, preparing, dining and recycling. This symbolic cycle is transformed into the restaurant circulation that helps diners perceive the process through a series of events. My belief is that the restaurant’s commitment to organic food and its support for local farmers as well as the awareness of its customers will be enhanced by the architecture.