At first Natoma Architects’ Stanley Saitowitz thought he had an irreparable problem. He had a ground level space that no one had occupied for quite some time, and it was his job to figure out a way to conceal the maze of industrial pipes and conduits to create the palette for a hip restaurant.
Drop ceilings or anything of the like would have made the nine foot ceiling height feel nothing short of oppressive, and so in his problem he found a solution. Instead of covering the pipes and electric lines, Saitowitz embraced his obstacle wholeheartedly, adding silver and copper wires nearly everywhere. The result is Conduit, a 3,700 square foot restaurant in San Francisco’s Mission District.