STOCK T.C烹饪商场/Giannone Petricone

STOCK T.C烹饪商场/Giannone Petricone Associates股份有限公司建筑师
STOCK T.C Culinary Emporium / Giannone Petricone Associates Inc. Architects

空间叙事与材料运用：该项目最引人注目的亮点在于其卓越的空间叙事和材料运用。设计师巧妙地利用了历史悠久的邮政站，通过重新规划和设计，创造了从底层市场到高层活动空间的递进体验。这种空间上的层次感，搭配不同楼层的功能定位，为顾客提供了丰富的感官体验。材料的选择和运用也体现了设计理念的精髓，比如“从生到精”的主题贯穿始终，底层采用开放式的毛毡舞台，营造轻松的厨房氛围，而二楼则以黄油色皮革和软木营造优雅的小酒馆氛围，三楼的玻璃花园则提供了独特的活动空间。这种材料的对比和呼应，强化了空间的叙事性。

历史文脉的巧妙融合：项目的精髓在于对历史文脉的尊重与创新性融合。设计师没有简单地抹去建筑的历史痕迹，而是通过保留和强化历史元素，赋予了建筑新的生命。例如，定制的“金库”灯、邮票图案的马赛克地板、以及类似文件柜隔板的毛毡天花板挡板，都巧妙地呼应了原建筑的历史背景。同时，设计师在原建筑的基础上，构建了新的表皮和结构，这不仅是对历史建筑的保护，也是对新旧建筑的对话，创造了丰富的视觉层次和空间体验。这种融合手法展现了设计师对历史建筑的深刻理解和创新能力。

美食与文化的融合：STOCK T.C不仅仅是一个建筑项目，更是一个美食与文化融合的场所。设计充分考虑了食物在空间中的呈现，从原材料的展示到精美菜肴的供应，都体现了“从生到精”的设计理念。设计师通过设计，创造了独特的用餐体验，将人们聚集在一起，分享美食带来的愉悦。项目不仅仅是一个餐厅，更是一个文化体验的场所，一个城市活力的新地标。这种对食物、文化和社区的关注，使得STOCK T.C成为一个引人入胜的综合性空间，体现了建筑设计师对城市建设的深刻理解和对人文关怀的注重。

建筑师提供的文字描述这家烹饪商场是Giannone Petricone Associates的两位长期客户，Terroni/SUD Forno的多伦多食品公司Cosimo Mammolitti和Cumbrae的Stephen Alexander之间的首次合作，始于一场关于创造原创美食体验的对话，提供优质食材、预制食品和充满活力的餐饮。Giannone Petricone的回应始于一个名字：STOCK T.C意味着库存货架、鸡汤、牲畜围场——这些是创造一个从生到精的食品剧场的基本组成部分。
Text description provided by the architects. This culinary emporium – the first collaboration between two of Giannone Petricone Associates'
long-time clients, Toronto food empresarios Cosimo Mammolitti of Terroni/SUD Forno and Stephen Alexander of Cumbrae's – began with a conversation about creating an original gastronomic experience offering fine ingredients, prepared foods, and vibrant dining. Giannone Petricone's response began with a name: STOCK T.C implies stocked shelves, chicken stock, stockyards — essential building blocks from which to create a theatre of food, considered and presented in a trajectory from raw to refined.

Plan - Ground Floor

在一个具有里程碑意义的邮政站内，STOCK T.C提供了一个露天市场，二楼有一个200个座位的小酒馆，三楼有一个带圆形酒吧和屋顶露台的花园活动空间。为了修复和重新利用1936年的石灰岩建筑，设计团队在围墙上铺设了与原始外壳隔开的第二层表皮，并在其上悬挂了架子、照明和隔音纹理。无处不在的食物准备，以及清晰的“后台”处理，与建筑材料相结合，以娱乐感官。
Within a landmark postal station, STOCK T.C offers an open market at grade, a 200-seat bistro on the second floor, and a third-floor garden room event space with a circular bar and roof terrace. To restore and repurpose the 1936 limestone building, the design team lined the perimeter walls with a second skin spaced from the original shell, and from it hung shelving, lighting, and acoustic dampening textures. The omnipresence of food preparation, with a clear 'backstage' treatment, mixes with the building materials to entertain the senses.

正如丰富的货架和柜台展示原材料和食品，餐厅供应精心制作的盘子一样，Giannone Petricone介绍了从未精制到精制的材料和建筑元素。这一进展是从底层市场和自助式塔沃拉·卡尔达到第二层和第三层的小酒馆、酒吧和活动体验。历史建筑原始用途的遗迹，如定制的“金库”灯，丰富了空间的堆叠和它们之间的充电门槛；邮票图案的马赛克地板，以及让人联想到文件柜隔板的毛毡天花板挡板。
Just as bountiful shelves and counters display raw ingredients and comestibles, and the restaurant serves artfully finished plates, Giannone Petricone introduces materials and architectural elements interpreted in degrees of unrefined to refined. This progression unfolds as one move from the ground-level market and self-serve tavola calda to the bistro, bar, and event experiences on the second and third levels. The stacking of spaces, and the charged thresholds between them, are enriched by vestiges of the historic building's original purpose, such as custom 'coffer' lights; postage stamp-patterned mosaic flooring, and felt ceiling baffles reminiscent of filing cabinet dividers.

Plan - 2nd Floor

底层引入了一个轻松但令人陶醉的厨房和餐具室的体验，里面摆满了个人选择的食品，如杂货、干货、新鲜农产品、特色商品和陈列在储藏室式货架上的切花。这个空间由大型屠宰场和面包店柜台支撑，被一个波纹状的毛毡舞台所包围。香气和对“后台”厨房的一瞥将顾客引向即食和即食外卖柜台。座位的组合让人流连忘返，当场品尝新鲜的食物。
The ground level introduces the experience with a relaxed but intoxicating kitchen and pantry, filled with personally selected provisions such as sundries, dried goods, fresh produce, specialty items, and cut flowers displayed on stock room-style shelving. Anchored by large butchery and bakery counters, the space is collected under a rippling felt proscenium. Aromas and glimpses into the 'backstage' kitchens lead patrons to ready-to-eat and ready-to-cook takeaway counters. A mix of seating invites lingering to enjoy the fresh offerings on the spot.

Plan - 3rd Floor

二楼的小酒馆呈现了一个由厨房组成的管弦乐队，通往一个由黄油黄色簇绒皮革长椅和软木镶板组成的画廊。中心酒吧的设计是为了连接白天到晚上的体验，由一个闪闪发光的马赛克舞台构成，描绘了一个壮丽的粉红色日出。三楼是一个专门建造的玻璃花园房间。主用餐区有近100个座位，可灵活安排全年各种活动。这个独特的活动空间充分利用了它的屋顶景观，并被一个郁郁葱葱的露台环绕着，沿着主楼的复古檐口。从手工选择食材的潜力到围坐在餐桌旁的乐趣，STOCK T.C的设计赞美了我们在哪里吃什么的变革可能性。
The second-floor bistro presents an orchestra of kitchens, open to a gallery of butter-yellow tufted leather banquettes and cork paneling. The center bar is designed to bridge day-to-night experiences, framed by a glittering mosaic proscenium depicting a sublime pink sunrise. The third floor is a purpose-built, glass garden room. Almost 100 seats in the main dining area are flexible to accommodate arrangements for various functions all year round. This exclusive event space takes full advantage of its roof-top view and is surrounded by a lush terrace along the vintage cornice of its host building. From the potential of hand-chosen ingredients to the pleasure of gathering around a table, STOCK T.C's design celebrates the transformative possibilities of where and what we eat.

Giannone Petricone合伙人Ralph Giannone表示：“STOCK T.C是关于城市建设的。”他解释说：“人们来到多伦多是为了它的遗产和多元文化。我们喜欢食物；我们喜欢‘凌乱’；我们喜欢文化和期望的融合。通过这个项目，我们管理了遗产邮政站——曾经是一个连接中心，并将其改造成一个不同寻常的美食商场，将人们聚集在一起，分享一种美妙的新文化体验。”
According to Giannone Petricone Partner, Ralph Giannone, "STOCK T.C is about city-building." He explains, "People come to Toronto for its heritage and for its multiculturalism. We love food; we love 'messy'; we love the mixing of cultures and expectations. With this project, we stewarded the heritage postal station — once a center for connectivity and transformed it into an unusual gastronomic emporium that draws people together to share in a wonderful new cultural experience."