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355 11th Street: The Matarozzi/Pelsinger Multi-Use uilding

355 Eleventh is a LEED-NC Gold adaptive reuse of a historic and previously derelict turn-of-thecentury industrial building. The o ner!s intention as to adapt the e"isting arehouse located in the industrial #$%& area of #an 'rancisco into a (ulti-tenant office building. )n evaluating the building and its relationship to the site and the neighborhood* the architects advocated for the inclusion of a restaurant ithin the building to bring a (ore public use to the area. +einterpreting ,oning codes for the area* they further suggested that the par-ing area in front of the building be reduced significantly for the creation of an urban street-front courtyard. .ith these adaptations* the building no houses not only the originally envisioned office spaces but also a LEED-C) /latinu( restaurant on the ground floor. The for(er par-ing lot has no been transfor(ed into an outdoor dining courtyard and organic garden here herbs are gro n for use ithin the restaurant* de-privati,ing this space. 'or both the LEED-NC Gold adaptive reuse for the building and the LEED-C) /latinu( restaurant build out* the focus as on creating (eaningfully sustainable spaces that engage the public and support the o ner!s focus on Green building. The sustainable strategies used throughout have been very successful for the $ ner* the building inhabitants as ell as visitors. The $ ner has successfully attracted and retained e(ployees ho en0oy using the space. The ne perforated s-in has created a generously illu(inated and ell-ventilated interior for the daily users* providing a pleasing vie fro( ithin hile si(ultaneously offering a degree of privacy for occupants. )n addition* the provision of bi-e par-ing and sho ers has resulted in over 123 of the $ ner!s e(ployees riding their bi-es to or-. The staff has increased by 123* fro( 45 to 61 in t o years* ith less than 453 turn over in that sa(e ti(efra(e. .ith this renovation* the $ ner had anted to use the head7uarters to sho case their co((it(ent to sustainability and cost-effectiveness. This has been effective for their business* as clients ho visit the building are very i(pressed ith the innovative design and co(fortable space. The business for the $ ner has increased 653 since 6228* ith a 523 increase in sustainable design pro0ects. The $ ner has further benefited fro( lo er energy bills* the (etrics for hich have been collected by the co(pany through the (onitoring of electricity bills and solar energy produced. %oreover* since the restaurant has opened belo * the heat generated fro( the -itchen* on the ground floor* has resulted in no additional heat being needed in the office space for all but the handful of cold days in the year. The co(pletion of the restaurant space to be a sustainably focused business has further enhanced the building* the neighborhood and the e"perience of the building occupants. .ith a (enu focused on sustainably and seasonally harvested food and beverages* ithin a space designed to highlight this ethos* the restaurant both broadens and intensifies the user!s understanding of sustainable strategies. Project Owner: %ataro,,i9/elsinger :uilders

Location: 355 44th #treet #an 'rancisco California ;1423 <nited #tates Submitting Architect: &idlin Darling Design Project Completion Date: &ugust* 6242 Project Site: /reviously Developed Land Project Type: 'ood #ervice +estaurant9Cafeteria %i"ed = <se $ffice = 42*224 to 422*222sf Project Site Context/Setting: <rban Buil ing !ro"" #loor Area: 41*222 s7uare feet Other Buil ing De"cription: :oth ne $ew: 62.23 %eno&ation: 82.23 BO'A #loor area metho No u"e (: and renovation

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