Picolli Piatti Restaurant

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Project: Picolli Piatti

Size: 4100 Sq. Ft.

Design Team: Culinary Conceptions/ Restaurant Consultants

Details: This specialty Italian Concept was designed for another DC Restaurateur Francis Namin. This restaurant is being developed in the Wildwood Shopping Center which already showcases his popular Fish Taco restaurant.

Promenade Cafe

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Project: Promenade Cafe:

Size: 3638 Sq. Ft.

Design Team:

Culinary Consultants /Restaurant Consultants

Project Management: Culinary Conceptions

Details: This café was built as part of the building in or around 1973. The Promenade itself is home to over 3,000 residents. This newly renovated café will be supported by a local Chef, Chef Tony, who owns a local restaurant in Bethesda.

Projects At A Glance Portfolio

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Projects at a Glance:

 

  • Ida B’s Table: Sqft: 6,000 Client: Real News: Location: Baltimore City. | Cost: $1.400,000 Task: Provide KEC design, manage architectural designers, general contractors and manage owner supplied items FF&E.
  • Say Cheese: Sqft: 865 Client: Private: Location: Washington DC| Cost: $650,000 Task: Provide KEC design and manage architectural designers and general contractors. Manage owner supplied items FF&E.
  • Chick-Fil-A: Sqft: 751 Client: CS: Location: BWI A/B Terminal | Cost: $1.100,000 Task: Manage architectural and general contractors. Manage owner supplied items FF&E.
  • &Pizza: Sqft: 1552 Client: OHM: Location: Dulles International Airport | Cost: $975,000 Task: Manage architectural and general contractors. Manage owner supplied items FF&E.
  • Green Beans / Bracket Room: Sqft: 2924Client: OHM: Location: Reagan International Airport | Cost: $1,200,000 Task: Manage architectural and general contractors. Manage owner supplied items FF&E.
  • Good Stuff Eatery: Sqft: 863 Client: CS: Location: Reagan International Airport | Cost: $989,000 Task: Manage architectural and general contractors. Manage owner supplied items FF&E.
  • Spangvola: Sqft: 107 Client: CS: Location: BWI International Airport | Cost: $150,000 Task: Manage architectural and general contractors. Manage owner supplied items FF&E.
  • DC3 Hot Dogs: Sqft: 720 Client: OHM: Location: Dulles International Airport | Cost: $450,000 Task: Manage architectural and general contractors. Manage owner supplied items FF&E.

 

Past Notable Projects:

 

  • Bobby’s Burger: Client: Bobby Flay: Location: DC, MD & NJ

Task: Managed the installation of foodservice equipment for 5 stores

  • Beechers Cheese: Client: Beechers Cheese: Location: NY

Task: Managed the installation of foodservice equipment.

  • The Smith: Client: Private Owner: Location: NY – 55 3rd Ave. Task: Provide KEC design and managed the installation of foodservice equipment.
  • Le Pain Quotidien : Client: LPQ : Location: DC, MD, VA, NJ, NY , CT

Task: Manage architectural and general contractors.  Manage owner supplied items FF&E.  [ Note: Task were performed as an employee of LPQ just before beginning Culinary Conceptions]

MBE / 8(a) Certified: (MD, CA, DC, DE, FL, GA, NJ, NY, PA, TX, VA, MN, ML, MA)

Chick-Fil-A

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Project: Chick-fil-A

Project Management: Culinary Conceptions

Size: 751 sq ft. Location: BWI – A/B Connector

Concessionaire: OHM Concessions

General Contractor: General Maintenance – Dennis Morgan

 

 

 

&Pizza

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Project – &Pizza

 Size: 1152 Sq. Ft.

Location: Dulles Terminal B

Project Management: Culinary Conceptions

Project Architect: Oculus Inc.

General Contractor: N&S Construction

Concessionaire: OHM Concessions