AO, a multidisciplinary architecture and design firm established in 1974, has evolved from a two-person shop designing small industrial and retail projects to a team of nearly 300 working at offices in Orange County, San Diego, Silicon Valley, Atlanta and New York.
The Orange-based business now ranks as the county’s second-largest architectural firm, with some $63 million in local billings for the year ending June 30, according to the Business Journal’s latest rankings.
The firm, previously known as Architects Orange, works on myriad projects that encompass industrial, office, commercial, retail, multifamily, mixed-use, and entertainment destinations.
Restaurants are another growing element of the AO business.
Notable area food-related projects from AO include the rebirth of Anaheim White House after the building was devastated by fire, the new O Sea in Orange, Chapman University’s Randall Hall food court, Terra Restaurant on the grounds of the Festival of Arts in Laguna Beach, and a number of ghost kitchen facilities.
Bosscat Boasting
A recent meeting with execs at the Old Towne Orange location of Bosscat Kitchen & Libations, not far from the flagship AO office, shows numerous elements of the company’s work in the restaurant industry.
The Orange location of the popular hangout, designed by AO, is a blend of classic and contemporary design, with modern touches slyly incorporated within a 100-year-old building that boasts historic elements and a décor that reflects a melding of old and new.
“We work with clients that have a concept or even just a logo and we develop it,” explained Ruba Younan, design principal at AO. “We create something as far as this is how it will look like. We translate their philosophy, their vision. It’s not putting our imprint on it; it’s taking their vision and making it a reality. This is not for us, it’s for them; it’s their life and investment.”
A good example of that is at the Bosscat location, said AO Partner Jeff Rabbitt.
“Bosscat does not have set identity, they have a set vibe,” Rabbitt said. “The building has its own vibe. Everything was repurposed and reused. We needed to embrace the rich community aspects, so we searched for historic elements and brought it back to the 1920s.”
The Orange location stands apart in design from a new Bosscat being built in Irvine’s Lakeshore mixed-use campus, near John Wayne Airport. That forthcoming spot is a warm, contemporary setting that highlights the restaurant’s nod to whiskey culture, officials say.
VR Goggle Tours
Rabbitt noted that AO has a set menu of services that can include assisting in site election, the impact on parking, and how to include utilities. Then comes research and discussions with the restaurateurs.
“We ask a lot of questions and absorb everything,” Rabbitt said. “Some restaurant owners are very involved and have a vision, sometimes we take it and run with it. We also ask them what restaurants they have been to that they like.”
Next comes a floor plan to show how the space works for everything from restrooms to service to the kitchen and storage and even traffic patterns, Younan said.
“Once we have that, we design a 3D model so clients can put on VR goggles and walk into the space,” Younan said. “It’s a great tool, especially if someone does not understand two dimensional plans.”
Time, Supply Challenges
Restaurateurs often forget to consider the time it takes to design and build a restaurant, officials note.
Even simple renovations to a space that was already a restaurant take time to get permits and entitlements, not to mention solve utilities and parking issues.
“In Orange, there are three historic district overlays where every structure many not necessarily be registered as historic, but it’s part of the fabric of the community,” said Rabbitt, speaking of the Bosscat project in the company’s hometown.
“It’s contributing historic to keep it honest to what it was. We had to bring in a historic consultant on the Bosscat project.”
Another challenge that has surfaced during the pandemic—shortages of equipment and supplies.
“Equipment might be on back-order, so we always ask what items do you need, what do we have to order, are there any shortages,” Rabbitt said. “We’re no longer working on a linear path. It makes it very complicated.”
As such, it’s satisfying to see the fruits—or entrées—of their labor.
Other recent examples of the firm’s work includes the new Puesto Restaurant in Huntington Beach, which blends modern design with a unique beach vibe, while the Starbucks in Downtown Disney dazzles the eye while offering a functional interior for both customers and employees.
