What do Charlie Chaplin’s former offices in Los Angeles, the cave like interior of a turn-of-the-century brickmaking kiln, an army garage in San Francisco, and a Baptist church in Dallas all have in common? They are just a few of the diverse structures across the country that have been recycled as restaurants. Ocean liners and railroad stations, townhouses and firehouses, factories and office buildings, banks and post offices offer the potential for preserving the past through adaptive reuse.
Adaptive reuse is one of the strongest trends in architecture today, not only because of widespread interest in preservation, but also because of the soaring costs of new construction. Recycled as Restaurants features fifteen case studies of different spaces that have been converted to restaurants – all innovatively designed to suit the unique environments offered by the original structures. More than 200 color photographs illustrate the beauty and elegance of these spaces “recycled as restaurants.”
About the Author
Virginia Croft has held editorial positions at Macmillan, Appleton-Century-Crofts, and Harper & Row before becoming Managing Editor at Watson-Guptill. She now works as a freelance writer and editor.
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