© Luis Barandarian
Share
Share
O
“COPY” clipboard
Copy
© Luis Barandarian
Description submitted by the project team. NOW is a restaurant with a Comfort Food gastronomic proposal. After a pandemic, the “now” is redefined. Our interest is in redefining the conventional, focusing on transforming materials through concrete experimentation or by using them in unexpected ways. We consider pre-existence as a starting point for design, where conserving and transforming contributes to minimizing environmental impact. COLOR TO PERCEIVE. FLEXIBILITY TO CREATE. FUNCTIONALITY TO SOLVE. In this project we worked within several axes: sustainability, hybrid life, sensory stimulation, external contact and comprehensive well-being.
© Luis BarandarianDiagram
The sustainable / the sustainable: We work with recycled plastic from thousands of bottle caps. This material was created by Project Mutan. In this case, we designed special mobile benches for NOW based on molds that they already produce, intervening in them when designing their interior structure and backrest. We focus on not creating new molds, but on giving value to pre-existence through our intervention, transforming it into something new.
© Luis Barandarian© Luis Barandarian© Luis Barandarian
We use the same material in the form of a plate as the longitudinal seat covering. In addition, we experimented with a new texture on the table tops, where the stains are generated by the combination of different colors of the bottle caps. The curve builds the bar that faces the outside. In this case, we chose to use phenolic panels to build it. These panels are also a sustainable option, as their carbon footprint is lower than that of traditional building materials and they can be recycled at the end of their useful life. We also use natural anilines to give them color, just as local artisanal pieces are dyed. With the same material, we made the shelves that respect the modules of the existing concrete bricks. And we also chose a supplier that works with phenolic to make tables and chairs.
© Luis BarandarianPlanta
Sensory stimulation: One of the established requirements was to keep the kitchen closed. To meet this specification, we designed a structure that houses both the kitchen and the necessary services. The completion of this construction creates a play of natural lights and reflections that interact with the textures of the environment. Instead of opting for conventional glass, we decided to use polycarbonate arranged at various angles, thus achieving an interesting texture that mixes with the reflections of light. Reflections that materialize color. The object reflects the colors we perceive. In a simple experiment, natural light hits the top of a recycled plastic table, and the red wave bounces off it, resulting in its reflection on the metal surface.
© Luis Barandarian
The hybrid life: Hybrid living, where virtuality has taken root, redefines the way we conceive spaces. Customers now have more powerful tools to demand carefully designed environments. In this era of digital connections, the restaurant is not only a physical framework, but a dynamic setting that serves as a platform for interaction in virtual daily life.
© Luis Barandarian© Luis Barandarian
External contact and comprehensive well-being: Places are sought where the space accompanies the gastronomic proposal. Contact with the outside happens through nature but also in the search for comfort and family experience.
© Luis Barandarian
How does the “NOW” restaurant’s design address the post-pandemic shift towards greater emphasis on well-being and community in architectural spaces?
## World Today News – Interview: Redefining “Now” – A Sustainable Design Approach
**Welcome to World Today News. Today, we have a fascinating discussion with two esteemed guests regarding the innovative design of the “NOW” restaurant in Ohio. Joining us are:**
* **[Guest 1 Name]:** Architect and Lead Designer of the “NOW” project
* **[Guest 2 Name]:** Sustainability expert and advocate for eco-conscious design
**Introduction:**
The “NOW” restaurant is more than just a place to dine; it’s a testament to the evolving relationship between design, sustainability, and the human experience.
**Section 1: Redefining Comfort Food in a Post-Pandemic World**
* **Interviewer:** _The article describes “NOW” as redefining the “conventional” after the pandemic. Could you elaborate on how the design reflects this shifted understanding of “now”?_
* **[Guest 1]:** _[Here, Guest 1 can discuss the design choices made to address post-pandemic needs, such as flexible seating, open spaces, and incorporating natural elements.]_
* **Interviewer:** _[Guest 2], how does this project align with the growing trend of prioritizing well-being and community in architectural spaces?_
**Section 2: Sustainability at the Forefront**
* **Interviewer:**_The project heavily relies on recycled materials, specifically plastic bottle caps. What were the key motivations behind this choice?_
* **[Guest 1]:** _[Guest 1 can discuss the environmental impact of traditional building materials and how using recycled plastic addresses those concerns.]_
* **Interviewer:**_Could you elaborate on the specific challenges and successes you faced when working with this unusual material?_
* **[Guest 2]:** _[Guest 2 can delve into the technical aspects of utilizing recycled plastic in construction and share insights into the material’s potential and limitations.]_
**Section 3: Sensory Stimulation and the Play of Light**
* **Interviewer:**_The article highlights the use of polycarbonate instead of traditional glass. What led to this decision, and how does it contribute to the sensory experience of diners?_
* **[Guest 1]:** _ [Guest 1 can explain the design intent behind the unconventional material choice and how it interacts with light to create unique visual effects.]_
* **Interviewer:** _[Guest 2], how does this project demonstrate a thoughtful approach to incorporating sustainable design elements without compromising the aesthetic appeal of the space?_
**Section 4: Hybrid Living and the Digital Connection**
* **Interviewer:** _The article mentions “hybrid living” and the importance of considering digital connectivity in the design. How does “NOW” cater to this modern lifestyle?_
* **[Guest 1]:** _ [Guest 1 can elaborate on design features that encourage social interaction, both virtual and physical, and how technology is integrated into the dining experience.]_
* **Interviewer:** _[Guest 2], what are the broader implications of this approach to design, and how will it shape the future of public spaces?_
**Section 5: Looking Ahead: The Future of Sustainable Design**
* **Interviewer:** _What are the biggest lessons learned from this project, and how do you envision these principles being applied to future designs?_
* **[Guest 1]**: _[Guest 1 can share key takeaways and insights gained from the “NOW” project, emphasizing the importance of collaboration, innovation, and sustainability.]_
* **Interviewer:**
_[Guest 2], what are your hopes for the future of sustainable design, and how can we as a society encourage its wider adoption?_
**Closing:**
We thank our guests for sharing their valuable insights and perspectives. The “NOW” restaurant stands as a remarkable example of how design can be both innovative and responsible, setting a precedent for the future of sustainable and people-centric architecture.
