York Pizza Department (NYPD)|
Architect & Interior Design
1729 E. Osborn Road, Phoenix, AZ 85016
Date Bid: Jan 2014 Construction Period: Apr 2014 to July
Total Square Feet: 2,338 Site: N/A
Number of Buildings: One.
Building Sizes: First floor, 2,338; total, 2,338 square feet.
Building Height: First floor, 17’ 4”; total, 17’ 4”.
Basic Construction Type: Tenant Build Out.
Foundation: Pier & grade beam, reinforced concrete,
Exterior Walls: CMU, brick, curtain wall, precast concrete.
Roof: Built up. Floors: Concrete. Interior Walls: CMU,
metal stud drywall.
Structural Engineer: BDA Engineers - 7047 E. Greenway Parkway,
#250, Scottsdale, AZ 85254
Mechanical Engineer: Associated Mechanical Engineers - 1505 W.
University Drive, #101, Tempe, AZ 85281
Electrical Engineer: Woodward Engineering - 203 S. Smith Road,
#101, Tempe, AZ 85281
General Contractor: Symmetry Construction - 218 W. Orchid Lane,
Phoenix, AZ 85021
Food Service: Landmark Kitchen Design, LLC - 1900 W. Chandler
Boulevard, #15-373, Chandler, AZ 85224
Rebranding this concept restaurant was the basis of the architect's
task. The New York Pizza Department (NYPD), an Arizona based and locally
operated restaurant had successfully expanded its reach with a growth
spurt that yielded multiple locations in the greater Phoenix area.
Looking to position itself at the heart of the Mill Avenue corridor - a
thriving urban street near Arizona State University's Tempe Campus and a
new development epicenter - the restaurant's management wanted to
refresh the interior environment and décor to align its brand with the
younger demographic and to better reflect the quality of their food
offerings, hand crafted New York style pizza.
Given the more urban location and density along the Mill Avenue corridor
the available space was smaller than the restaurant's typical suburban
footprint of about 3,400 square feet. For this project the selected site
was a narrow bay on the ground floor of a recently completed eight-story
building, a tenant suite of approximately 2,200 square feet. The design
challenge called for reducing the restaurant's footprint without
hindering operations or compromising the number of guests that could be
hosted, while adapting to a suite not originally intended for restaurant
The design team's focus was initially directed towards resolving the
technical issues brought on by very limited existing shaft space
available with the understanding that code requirements would demand a
"type 1" kitchen hood to be fully exhausted to the outside. An early
estimate of the cost of introducing a new eight-story fully sealed duct
into the shaft indicated a "premium" of up to $100k to the project.
Additionally it was important to determine the viability of the project
and ensuring that the exhaust requirements could be met was a big part
Early space studies were used to validate the more streamlined kitchen
design and seating capacity. An equipment platform was created above the
walk-in cooler to help preserve valuable floor area. The platform also
provided additional storage and can accommodate a small desk.
Consideration was also given to the operational model, a combination of
dine-in full-service service with ready to be served "by the slice"
lunch selections. A central community bar became the core of the dining
space and worked to provide additional seating while partially
concealing the "lunch ordering counter", making the dining room have the
desired full-service restaurant atmosphere.
The interior palette sought to create an inviting environment with wood
becoming an obvious choice. Rather than adding more materials or
finishes, the wood was treated by means of torching it to achieve
differing degrees of "char" - from medium ambers at the table tops to
fully blackened for the bar siding. In this way an economy of materials
and type of labor was attained. Additional features of the restaurant
included a custom wine rack made from welded wire fabric and a "wooden
pizza peels" acoustic ceiling treatment. The architect, contractor and
other craftsman worked closely to produce a space that uses the rustic
quality of the wood as a backdrop to a few, more polished, items
creating an atmosphere that captures the spirit of a hand tossed stone
oven baked pizza - made in Arizona, inspired by New York.
Entrances & Storefronts: Arcadia
Interior: Okite Quartz Surfaces, White Oak Wood, Kaiser Tile, MDC
LiquaPearl Paint, Dunn Edwards
Lighting: Bruck, Lithonia, Intense, Axis, Winscape