HomeMy WebLinkAboutArchitectural Plan & Project DescriptionWhat is ‘ARCADIA COMMONS’?
Arcadia Commons will become one of the most active
food halls in San Gabriel Valley. It will be an energetic,
dynamic space packed with close to 7-10 different
boutique food vendors on the ground and potentially
roof floors. The gastronomic choices will be entirely
focused on local, creative options and range in variety
from around the world.
It will draw inspiration from successful food halls/ social
spaces around the US, from Los Angeles’ own Grand
Central Market, Anaheim’s Meat Packing District, San
Diego’s Quarteryard, Philadelphia’s Reading Terminal
Market, and Brooklyn’s Berg’n and DeKalb Market Hall.
There is also the possibility of adding a rooftop
gastropub/ small plates establishment (pending structural
investigation) whose views of the San Gabriel mountains
and Arcadia Park would make it an instant destination
spot in Arcadia.
The second, third, and fourth floors currently occupied by
storage will be remain and the basement will be
converted into additional self-storage.
The ultimate goal of the project is not only to make a
great eating destination but also a place for community
to socialize and bond amongst friends and family.
Arcadia Commons will be a festive locale for food, drink,
and good cheer.
The possibility of Arcadia Commons becoming a social
landmark is what will allow the project to truly contribute
to the City’s culture and revitalize the historic,
pedestrian-friendly district that is Downtown Arcadia.
Project examples, top to bottom:
Grand Central Market, Meat
Packing District, Grand Central
Market exterior
Project examples, top to bottom:
Beer garden – Astoria, NY,
Reading Terminal Market –
Philadelphia, PA, DeKalb Market
Hall, Brooklyn
Project concept Architecture
1.Emphasize the social aspect.
Increase public space via rear
patio underneath loading dock
canopy. Activate rooftop.
2.Increase the porosity of both the
front and rear entrances by
making them completely open
during business hours.
3.Work off the massiveness and
beauty of the existing building.
An effort will be made where
possible to bring out notable
features like the rear canopy, the
mushroom columns, and the
unfinished concrete surfaces.
Food
1.Keep tenants local and regional
2.Variety – food type, $ to $$$
plates, to ethnicity
3.Place emphasis on the ‘discovery’
part of the gastronomic
experience
4.Experiment with short term
tenants/ pop-up restaurants to a
small degree to continually
create buzz
Aerial view from north
Roof deck
Dining porch
FOOD TYPES
Quartyard – San Diego Everson Royce Bar – Arts District LA The Standard – Downtown LA
AOC –
Beverly
Grove
The roof will be investigated
for its capacity to accept a
minor buildout to allow a small
tapas bar/ gastropub.
The goal would be an urban,
yet small scale and relaxed
environment.
The seating would be primarily
outdoors. The views into
Arcadia Park and San Gabriel
Mountains would be
remarkable and instantly make
the project a landmark in
Arcadia.
Father’s Office – Culver City
Successful food hall examples
What all of these projects have in common:
-communal seating areas
-small, local food vendors
-variety of food options
-adaptive re-use of historic industrial buildings
Berg’n – Brooklyn, NY with food vendors in background
Berg’n – Brooklyn, NY coffee stand
DeKalb Market Hall – Brooklyn, NY
Grand Central Market
Reading Terminal Market - Philadelphia
Grand Central Market – Los Angeles