The build-out encompassed a large dining area, oval-shaped bar with the capacity to seat 60 people and a commercial kitchen, to total 8,500 square-feet. In addition, Acella constructed a 2,700 square-foot steel mezzanine to house walk-in beer coolers, an office and storage area.
The total 11,200 square-foot restaurant was built out to full completion within a new cold shell designed by studio TROIKA in Boston. Acella’s scope of work included ambient lighting throughout, a dumbwaiter elevator system and custom stained and polished concrete. All new utilities were added, requiring underground plumbing, gas and electrical lines. Acella also constructed a new entryway to the building shell for direct flow to a hostess station.