Research
After finishing the shou sugi ban pieces and CNCing the Platte logo, we were ready to assemble and install in the office. We used our new 360 camera to take a time lapse of the installation, and with YouTube's 360 video feature, you can experience it yourself!
See how we made the wood here!
(use the built-in motion buttons or WASD to look around..)
Inspired by our success with the Anchor Bar (previous post) we're now installing some shou sugi ban as an accent piece in our office. As before, we decided to burn the wood ourselves following the technique the Japanese perfected over 300 years. Shots of the final install to come..
With just some newspaper and some welding gloves we were able to create some pretty dramatic affects.
**Don't try this at home!
It was actually really intense when it got going. We particularly like the shot with Scott breathing fire..
Just when you think you know whats under your feet, you come across one of these:
Cincinnati has a long history of beer brewing, and one of our latest projects owns a unique piece of that history. The building at 1826 Race street was originally owned by Benjamin Weik, who used the sub-basement to store beer he brewed at his other facilities. Named 'Lafayette Hall', the 4th floor of the building was originally an event center.
Over the Rhine is full of such sub-basements, used for similar storage and for lagering of beer. More info about OTR's brewing history can be found at the following links:
A fun day at the office playing with fire... we created this charred wood using a japanese technique called "shou sugi ban" for the interior design of the Anchor restaurant, an upscale seafood restaurant in Over the Rhine, Cincinnati.
We love the chance to experiment with new methods and materials. We tried several coatings and finishes until we found a treatment which preserves the depth and texture of the charred wood, while preventing wear and tear. We are pleased to report that this was installed over two years ago and continues to perform beautifully in this busy restaurant space.
Final Product
