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Inspired by the nature of old-school BBQ halls, the design of the new fast casual prototype concept of Black Hog BBQ celebrates the rich history of BBQ in America. Its menu is based on the brand’s established full-service restaurants, but served in a quick service or take-away format. The restaurant’s layout is straightforward and intuitive for speed of service and to evoke the approachable nature of BBQ culture. A major focal component of the space is the monolithic volume of the kitchen, whose mechanical details conjure a giant smoker. To further enhance the brand and create a backyard BBQ feel, the outdoor café features loose furnishings reminiscent of picnic style dining, porch swings, and a mural stating “Darn Good Smoked Meats.”

Design: CORE architecture + design

Principal: Allison Cooke

Design Team: Daniel Chapman, Kimi Laws, Mia Polokoff

General Contractor: Trinity Group Construction

MEP Engineer: Caliber Design, Inc.

Foodservice Consultant: Singer Equipment Company

Graphic Designer: Polygraph Creative

Photography: Ron Ngiam

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