4,500 SF restaurant and kitchen for longtime client, chef Mark Strausman. (Vanguard previously built Fred’s at Barneys New York.) Scope included modification of existing MEPS/FA, adding a new Ansul and MUA exhaust and installing new kitchen equipment. Custom curved metal frame and glass window wall separates kitchen from the coffee/ bakery and extended prep station and dining room, which features a wood coffered ceiling, stone counters, wood and stone tiled floors, refrigerated display units, custom architectural millwork, wood-trimmed curved archways, glass signage screen, lighting, AV, and coordination with client’s FFE.