Brewery Project
Duck Foot Brewing Company,
East Village Tap Room
Project Details
Concept
- Expand an established brewery’s presence into a new, underserved market and introduce consumers to the combination of reduced gluten beers and a gluten-free food menu.
- The space should be a reflection of their established brand.
- A collaboration with designer Jessica Kovarsky of Studio AYA.
Challenges
- This small space was previously a restaurant and bar. The goal was to expand the kitchen and add a new bar to accommodate the variety of beers today’s customers expect.
- The original building included a large, thick concrete wall that could not be removed and divided the already small space into two separate areas. The solution was to break up the space between dining and casual bar seating to accommodate larger private parties.
- Existing restrooms were not compliant with today’s accessibility requirements but were surrounded by structural walls, limiting options for enlarging them. The solution was to relocate the lavatories and convert the swing doors to sliding barn doors. This kept most of the existing restrooms intact and met the current codes.
