Et Voila

Background

Existing Conditions

Et Voila, Opened in 2008 , Existing facility is 1598 sq ft on first floor and 1530 sq ft in kitchen basement. Executive Chef Claudio Pirollo a legendary Belgium Chef owner. Decided to expand his brand to the adjacent building. The existing property is in Historical Preservation, and the building lot is not in compliance.

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Program Objectives

Project started June 2014. Expand concept into the building adjacent to the existing restaurant. Adding 1100 sq ft firs floor and 995 sq ft in basement kitchen. Total capacity of 5223 sq ft. Develop a new deli market, with the expansion of the existing bar and lounge. Add additional seating and upgrade all new utilities from the existing street, and bring the building into ADA compliance. Record Easement and covenant required for egress on adjacent property. Occupancy load of 108 persons.

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Services

• Architectural, Interior Design, Food Service, MEP engineering drawings for permits, Cost Analysis, Bidding, Construction management, Permit expediting, Obtain liquor license.
• Historical Preservation hearings, ANC hearings.
• Prepare drawings and obtain approvals for all new utilities ( Water, Electric, Gas, sprinkler system)
• Prepare and process a Record Easement and covenant from neighboring property. Design patio and obtain public space café permits.
  

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Conclusion

Expansion was completed in 22 weeks, with the existing restaurant opened for business throughout most of the construction. Restaurant opened in April 2017 with new restaurant/ bar and deli market.