For this project we were tasked with creating a unique dual concept experiential dining space for  a pre-existing, 8,000 sf building in Rochester, New York. The goal was to enhance culinary experience, and engage customers in the interior environment without overwhelming the senses or being cliche. My concept for this project was based around the idea of promoting productivity through the use of Scandinavian design psychology of how someone feels in the space. It was catered towards professionals of the Rochester area, and created a positive work environment open to anyone that promoted community building, engagement and creativity.