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.