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DRIFT

TYPE: HOSPITALITY
SIZE: 2,000+ SQ FT
LOCATION: WINNIPEG, CANADA
STATUS: IN PROGRESS
PROJECT TEAM: COLBY MAYES, TREVOR KIDD, JUNSUKE SATO, BORNA KHALILNASSAB, APRIL HUTCHINGS


The concept of temorary, or pop-up, establishments gives added dimension to many of our most static social and cultural programs. Pop-ups are a conceptually rich environment for new experience. An important element in creating these new experiences are the spaces in which they exist. RAW:almond is unique in its embrace of the extreme conditions of Canadian winter, and uses this juxtaposition of place to challenge the idea of fine dining experience. Our design, using only steel tube and fireproof tarp, sought to synthesize several considerations which were both functional and aesthetic. Environmental conditions and the transient nature of the concept were foremost in our considerations. How do we keep people warm in sub-zero temperatures using only metal tube and tarp? How do we make the structure simple and able to be quickly constructed? We created a series of modular spaceframes which define the outer boundary of the restaurant. These modular frames simultaneously act as circulation and utility space. The dining spaces are rotated against the kitchen module as well as an additional small, plywood enclosed entry space which accomodates a hostess, storage, and waiting area. Within the larger structure of the tent are forms composed of a fire-proofed, reflective metallic tarp, which are tensioned with ropes between the structural tube members, and acts simultaneously as thermal insulator and aesthetic elements. As architects and designers RAW:almond represents an amazing opportunity to explore new possibilities and challenge what it means to help create a unique restaurant and dining experience. Our intention was to create an object on “the Forks” which rises naturally from the landscape of ice and snow presenting something completely new and inviting.