Tag Archives: restaurant

The great new Brew Pub in the Upper Penninsula, Edmund’s Oast, has received numerous accolades as of late.  As far as we are concerned they are well founded!  The latest mention is in the list of top Drinking Patios.  Having had the opportunity to be a part of the design team on this project, we were quite thrilled with the latest distinction featuring the outdoor seating area.

Edmund’s Oast is one of the tenants in the urban renewal project known as Half Mile North in the Upper Penninsula of Charleston.  We have been the LA for the project from the beginning and with tenants like Blue Acorn and SIB, it has become a great new addition to the urban fabric with a uniquely modern aesthetic.  We collaborated with the clients and architects to create a unique identity for this collection of innovative businesses through the use of sustainable features including native plants, green roofs, hardscape details that include permeable paving, and long lasting, quality materials.

We took our design cues from the architecture both existing and new, the local ecology, and the site’s industrial past to form a vocabulary of custom paving, way finding, plant palette, custom site furnishings such as bike racks, bollards, benches and fencing that creates a unified site identity for the various tenants while still providing unique features for each user.


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A feature article in the Local & State section of the Post and Couriertoday highlights a recent completed project REMARK was involved in.  The new Bojangles restaurant in Mt. Pleasant just opened last week and the architecture critic, Robert Behre, interviewed JR of Remark and Richard Gowe of LS3P architects.  Below is the article written by Behre.

MOUNT PLEASANT — Most people who don’t like America’s suburbs have a long and legitimate list of complaints.These gripes include: Many buildings waste land; they’re too homogenous; they’re solely car-oriented; and they simply look cheap.

The new Bojangles’ at U.S. Highway 17 and Main Road went through Charleston’s Commercial Corridor Design Review, which required the chain to move away from its stock design and add other touches, such as this brick fence that screens the parking lot.

But now that many cities and towns have some architectural review process that scrutinizes new development — at least significant buildings on major highways — things are beginning to change.  It’s not that new suburban development is looking urban like downtown Charleston, but it is beginning to address, with success, some of the gripes.

Take the two new Bojangles’ restaurants here and at U.S. Highway 17 and Main Road.

The Mount Pleasant restaurant at 1644 U.S. Highway 17 involved a remodeling of an inexpensive retail store that was built with a single width of concrete block.  Richard Gowe of LS3P Associates Ltd., who worked on the design with architect Brian Wurst, improved it by removing a large, awkward porte-cochere out front and by extending the building’s block walls up about five feet to screen the heating and air conditioning units on top.  Gowe says the design also included a series of windows larger than found in most fast food restaurants, as well as an outdoor eating space.

But the real achievement here might be the extensive site work, which included planting about 45 new trees on the one-acre site. J.R. Kramer, a landscape architect with Remark of North Charleston, also created three bioswales — low areas that not only collect rainwater but also hold and filter it.

Kramer says all new plants are native and not only provide a sense of place and wildlife habitat, but they also change with the seasons and need less water and pruning.

River birch trees on the western end provide shade in the summer but lose their leaves in the winter and allow sun to hit the building.

“We integrated stormwater with landscape architecture,” Kramer says. “This is the future.”

The Bojangles’ in southern Charleston went before that city’s Commercial Corridor Design Review Board, which — like Mount Pleasant –required a taller parapet to shield mechanical equipment as well as larger windows in the dining area.

The city also required the chain to use a more muted shade of its trademark orange. While its plantings aren’t nearly as elaborate as those in the Mount Pleasant restaurant, the site is bordered by a handsome new brick wall that screens the parking lot.  “Because the parking lot is raised, it works pretty well,” Gowe says. “With review boards, all 360 degrees of the site have to be addressed.”

Of course, this comes at a cost.  Kevin Archer of K-Bo, Inc., which developed the Bojangles’, estimates the review boards added about 27 percent to the cost of designing and building the two restaurants.  “It’s not a small number,” Gowe says of 27 percent. “I have out of town people (saying) we are concerned about design review boards.”  But Archer also concedes they’re attracting more business, because the stores look more upscale and inviting.  “With review boards, it takes longer but the results are superior,” Gowe says. “You have to acknowledge that.”

Robert Behre

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