Winery's & Restaurants

In collaboration with Jody Elsom, and her staff, we renovated a 1200 square foot warehouse space in SODO to house her production winery and tasting room.  With the minimal budget, we created a warm and inviting atmosphere to enjoy her award-winning 100% Washington Wines. With the large roll-up door the space flows flawlessly connecting the interior with the exterior patio. Using  many recycled materials Jody collected over the years we were able to create a unique and charming tasting bar. Old wine barrel staves were woven into a pattern on the face and rusted tin corbels were used to frame the heavy timber structure. The space is also used for small gatherings by many local companies.  The event space can hold up to 50 on the interior and expand to except a larger crowd with favorable weather.     

Hector’s Restaurant in Kirkland was about to undergo a seismic upgrade when we were hired to develop a new concept and ambience. The goal was to retain the character of the 80 year old building while updating the interior and making it an inviting environment to dine in. “Timeless Comfort Food” was the menu concept and the space needed to evoke timeless comfort as well. This was achieved with a warm color palette of reds, oranges, and greens; comfortable seating; unique antiques, and custom lighting and metal work. The exterior color scheme reflects the warmth inside and greatly enhances the restaurant’s street presence.

Stock & Associates was selected by the Hambrecht Wine Group to design a state of the art gravity flow winery for a mature vineyard on top of Bradford Mountain in the Dry Creek Application.  The site was a five acre block at the top of the vineyard sloping to the south near the main residence. Hambrecht requested that the facility be broken up in a California barn form with lower support buildings reflecting the agricultural character of the area.  The office, tasting room and fermentation building are clustered around the crush deck at the top of the site. A series of barrel rooms are aligned along a covered ramp that stepped down the site. At the bottom of the ramp around an open work terrace is the lower portion of the Fermentation Barn with large tanks for blending, with bottling and vineyard support buildings. The fermentation building was designed with raised islands at the crush deck level with small batch open-top fermenters on the lower work terrace level.  The winery was designed to utilize passive cooling, earth berm barrel storage and green materials as much as possible.