Sander Architect’s proposed design for the addition uses
their hybrid house concept to create a cost-effective building
that includes a new kitchen on the first floor with additional
cooking facilities and a private chef’s table on the upper floors.
On the first floor will also be a to-go counter for walk-up orders.
The chef / owner Neal Fraser described his hopes for creating a
kitchen garden on an adjoining lot in order to grow his own produce.
Architect Whitney Sander proposed that, in addition, the new building
be sheathed in a vertical garden using edible plants. This could be
as simple as a vertical herb garden and as complex as a vertical
vegetable garden in the spirit of the recent trend for growing the
tomato plant as an upside-down hanging plant.
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