说到开店，本来是想着再过10多年才能实现的梦想，真不敢相信就在眼前了。

 

这个想法由来已久，最初的我们苦于没有思路和机遇，便将它一直搁在那里，慢慢的沉淀，默默的生根。而这个想法最终能落地的主要原因，是作为建筑师夫妻档的我们，对于这个职业本质的忠诚。理解彼此的想法，并互相支持和欣赏，让我们走到了现在。

 

2011年9月份，我们正式租下这个商铺，虽然很多细节都没有考虑清楚，可事情就这么轰轰烈烈的开始了。

 

最初，我们想创造一个“社区氛围”的文化据点，“吃”只是作为一个切入社区生活的主题，让更多人能参与进来——也许他（她）会因为这里创造的氛围和节奏影响各自的生活轨迹——书吧阅读、小型展览、主题沙龙、电影音乐、了解各种公共文化活动的海报通知，等等。我们设想这里是一个设置在普通社区内的实验装置，像以往在OCT、798这样的地方才可能出现的小而有趣的空间。

 

We had the idea of designing our own restaurant for a long time and thought it would be accomplished 10 years from then. Yet, life was full of surprises and we fulfilled our dream in 2011.

 

The concept of the restaurant was to create a “Community Hot Spot” and to attract people via delicious food. In order to involve more people into our cultural hot spot, we also provided a reading lounge, mini exhibition, salon, film screening and other information for public activities, etc. Rather than just a restaurant, we wished to treat it as an experimental space for the neighborhood such as OCT and 798 (OCT and 798 are renovated factory places for frontier artist gathering, which influenced the business mode of Modern Art in China).

 

在这个远离市中心的地方，让“文化”和“吃”两个看似不同属性的事件发生在一个容器中，便是这个餐厅的最原始最核心的价值理念。

 

感谢幸运的眷顾，我们的努力也得到了生活于此的大家的认可。餐厅作为一个特别的存在，吸引了各种人群，也变成一个结朋识友的地方。三五好友来这里吃饭休憩，干脆把这儿当作另外一个家：来看看书，聊聊天，喝喝茶，甚至一坐就是一下午，将他们在生活中的体会与我们分享。我们非常喜欢这样的客人，也很愿意大家将生活点滴带到餐厅里酝酿发酵。

 

Though our restaurant is not located in the downtown area, we believed such a place, which combines the activities of both eating and social cultivation, would bring in interesting things.

 

Luckily, it seemed our restaurant gained a lot of admiration. As a place to relax, we attracted all different kinds of people and a lot of them became our friends. Some of them even made themselves home and would spend the whole afternoon in the garden just chatting, reading or tasting tea. Everyone shared stories, elevating the project from a mere space to a community.

 

空间的功能是由餐厅和设计工作室两个部分组成的。餐厅占据整个空间一层和一部分的二层，主管吃喝玩乐；设计工作室在二楼的尽头，相对独立，主管两个人的读书学习和创作思考。这个设计的最大难点在于空间本身的过深、过窄、过高（图1），它们都将导致通风不好和过于压抑，而这些都会是餐厅的致命伤害。

 

如何化解这些消极因素，并使其转化为积极效应，是我们设计的出发点——“空间拆解”（图2）。首先，将一层入口处的方形区域向城市界面打开，植入庭院，成为整个空间序列的起点（图3-5），从而将入口的心理感受向内部推进，削减了空间过深之感。再配以绿植与灯光，营造轻松的环境氛围，也为精致的品食做心理铺垫，同时将独立吸烟区设置于此。

 

The overall space is composed of two mayor functions: cafeteria and work studio. The cafeteria is located on the 1st floor and part of the 2nd floor. The work studio is located at the end of the 2nd floor facing the street. We identified two initial problems when we first encountered the site. First, the space was a super narrow town house typology. People standing inside would immediately feel depressed because of its inappropriate ratio between height and length (Pic1). Our task was to eliminate this feeling of depression and to make use of the current situation.

 

We came up with the solution of “space decomposition” (Pic2). First, we opened up the 1st floor entrance and transformed it into a garden that embraces the urban context. Accompanied with planting and glamorous lighting fixture, we extended the openness into the cafeteria space (Pic3-5).