From the conception of this national chain of organic food restaurants, Scott Teas partnered with the company’s founders to create prototypes for site ranging from “strip-mall boxes” to a renovated nineteenth-century urban bank. Each 3,200 – 4,800 SF design celebrated the local environment and sustainability. Rich colors, fiberoptic lighting and finishes that showcase products not readily available in 2002—timber salvaged from a nearby aircraft hangar or panels constructed of wheat chaff and sunflower seed husks. The results were sophisticated and engaging dining experiences that communicated the emerging message of environmental stewardship.