D-Scheme Studio’s architect and president, Marc Dimalanta, designed all of ONE65’s floors. The first is the simplest and cleanest, with white marble counters and glass display cases for pastries and candies. Behind the counter in the back of the room, customers can see into a kitchen. And up the stairs or elevator to the second floor, they’ll see more production in action.
The 25,000 square-foot ONE65 space is designed by D-Scheme Studio. Each floor features a completely distinct design featuring custom lighting, décor and furniture. Moreover, each offers a special ambiance and vibe unique to the dining venue.
Enter the Vault, though, and it’s all dark walls, leather banquettes, and cleverly designed lighting (really, who needs windows). D-Scheme Studio did the design, featuring a slatted ceiling, velvet accents, and a mural of the vault door in the lounge area.
Hidden behind the walls of the Vault, a chic fine dining spot opening today at 555 California St., is an actual door to a bygone bank vault.
Most notably, it will be one of the only openings in recent memory that isn’t taking over a previously occupied restaurant space. D-Scheme Studio is transforming space that was previously a bank vault, including repurposing old safety deposit boxes as part of the decor.
The 4,800-square-foot restaurant is being designed by San Francisco-based D-Scheme Studio. It’s also arguably one of the FiDi’s most significant projects in recent memory, at least in terms of scope.
James Beard Award-winning chef Claude Le Tohic is at work on a massive, four restaurant, six-story monument to French cuisine in Union Square: ONE65 is an ambitious multi-story, multi-concept layer cake honoring the many elements of a single cuisine. D-Scheme Studio is behind the redesign of the original French Beaux Arts building.
Ambition isn’t something that’s in short supply these days at 165 O’Farrell St. in Union Square. The six-story brick building is in the throes of a multimillion dollar renovation effort. Once complete, its name will officially be ONE65, and the 25,000-square-foot interior will be home to ONE65 Patisserie, ONE65 Bistro, ONE65 Lounge & Bar and a fine dining restaurant called O’. Suffice to say, ONE65 might be San Francisco’s most ambitious hospitality project of 2018.
The Center Hardware warehouse building at the base of Potrero Hill, will be razed and a modern four-story building designed and newly refined by D-Scheme Studio, with 59 condos over 3,400 square feet of new Production, Distribution, and Repair (PDR) space and a basement garage for 44 cars, will rise up to 40 feet in height across the 249 Pennsylvania Avenue site.
Buffalo Theory, the new craft beer-focused restaurant and bar on Polk Street, is built on the idea that “Theoretically, drinking beer makes you smarter.” Obviously, this is a concept we can get behind, which is why we were so excited to immediately fall in love with this space, the food, and the 30 beers on tap.
Polk Street has another bar on its hands, this one called Buffalo Theory and focused on craft beer and bar bites. Chef Tim Luym and owner Ted Kim are behind the project, each respectively bringing food and drink experience to the table.
Alexander’s Steakhouse, Cupertino’s beloved high-end chop shop, recently moved down the street to the new Main Street Cupertino complex. The grand opening showed an aesthetic upgrade of both its interior and exterior. Upon entry, it is apparent that the brand is shedding its old school grandeur for modern luxury.
The refined plans for a modern seven-story building to rise on the 2435-2445 16th Street site are slated to be approved by San Francisco’s Planning Commission. As designed by D-Scheme Studio, the proposed Mission District development will yield 53 condos over 1,600 square feet of retail space, 2,000 square feet of commercial PDR space, and a basement garage for 40 cars.
Chef-owner Louis Kao has just opened Noodle Theory Provisions, which is three times the size of the original space, and with a full bar. The large space is warmly lit, sending a golden hue out into the street.
A multi-story restaurant project could soon take over one of Union Square’s longest vacant buildings. Enertia Designs is the engineer, and D-Scheme Studio — behind the Alexander’s Steakhouse restaurants in Cupertino and San Francisco — is listed as the architect.
A new multistory food and drink complex is in the works for 165 O'Farrell St. in Union Square. It comes from the folks behind Alexander's Steakhouse. Enertia Designs as the engineer for the project, and D-Scheme Studio as the architect.
T&N opened its two-story flagship store in the Design District within SoMa in San Francisco. The new store offers "two floor-to-ceiling circular partitions made of rope that form semi-private bedrooms while maintaining the soft natural light during the day and accentuating the 20-foot height of the space," and the Tuft & Needle Cafe, with coffee from San-Francisco-based Ritual Coffee.
A relaunched Alexander’s Steakhouse and Steins Beer Garden announced plans separately earlier this month to the Cupertino Planning Commission. “I think everybody’s in agreement and is excited about this project, and obviously a lot of care in the architecture and the layout has been taken, so I think it definitely is a great addition,” said commissioner Alan Takahashi.
The 2,800-square-feet space will have a coffee and espresso bar, as well as a full menu with beer and wine next door in a smaller space called Cafe Réveille. This spot will also serve as Réveille’s roasting headquarters and employee training lab.
The refined plans for a modern 9-story building to rise behind the one-story façade of the G&R Paint Company store at 1238 Sutter are slated to be approved by San Francisco’s Planning Commission. As designed by D-Scheme Studio for Celtic Development, the proposed Polk Gulch building includes 37 condos units over two retail spaces, with a two-story retail space fronting Sutter Street and a smaller café space fronting Fern.
The Castro's coffee corridor is officially booming, with today's opening of Reveille Coffee's second permanent location bringing a high-profile new player to the mix. Chris Newbury says that he hopes to make Reveille a community gathering space that's not just about grabbing a quick cup of joe to go, but is also good for spending a leisurely lunch hour or setting up the laptop to get some work done.
Upon first glance, you'll notice that Steins isn't your typical watering hole. As you approach, you'll notice a spacious patio area complete with glass-encased fireplace, upscale modern furniture, and a smattering of used wine barrels. The indoor space resembles an airplane hangar, with arched ceiling and long floor-space with large tables that run the length of the room and contribute to a German beer hall-esque feel. Rustic wooden booths and trim give the space a warm touch.
Designed in the style of a European beer hall with 42 feet high cavernous ceilings and communal tables, Steins will serve seasonal, gourmet American comfort cuisine. "What was once a tired, worn-down building has been transformed into a top facility by an award-winning architect, which improves the overall aesthetics of the area and better serves the surrounding community," said Randol Mackley, senior vice president with SRS Real Estate Partners.
The Teapod is nestled in a quaint neighborhood of boutiques and restaurants. Its renovated warehouse front was open, inviting us in to the bright interior. Sleek and simple décor brought the term "minimalism" comes to mind, but the shop was not cold the way some modern design can be.