Eventide Fenway

Completed 2017

2,800 square feet

Construction cost withheld

Eventide Boston is a sleeker, cooler, and brighter version of the original location in Portland, Maine. The intent was to create a space for oysters to be served and enjoyed that feels organic, deep, and rich, while matching Boston’s busy, metropolitan vibe. The fast-casual version of Eventide features counter service only. Guests order from flat screens and pick up their oysters, local brews, and brown butter lobster rolls next to the concrete counter, which was site-cast by a Maine artisan.

The space is sleek and airy, with blue, fresh, oceanic walls and floor-to-ceiling windows. Three massive boulders support an enticing display of fresh oysters on ice, lending an elemental feel to the oyster station. Natural materials were used to match and balance the polished, pure feeling of the windows and paint color, including zinc, natural wood, concrete, and glass.

The vibe echoes the modern, minimalist identity established at the original location. Eventide Boston is a mellow oasis in the midst of the city, like a cool dip underwater in a protected tidal basin.

The original Portland restaurant hums around an enticing display of fresh oysters on ice, sculpted into a giant rock that lends an elemental feel to the oyster station, allowing customers to browse the selection of shells as they mingle near the bar. In order for this element to be seen from busy Boylston Street, it needed to be much, much bigger. After a long search, we turned up the perfect trio, and we designed around a structural column to make sure the building could support their considerable weight.

The ceiling concept took its cues from both the original Eventide as well as its branding. The ceiling was designed both to evoke elements of the ocean in its form: a sinuous, rippling wave that recalls anything from fish scales to bones to oars. Its detail can also be seen in the “E” of Eventide (if you look closely).

Measure 1: Design for Integration

Are those rocks solid and real? (yes) How did they even do that ceiling? (with lots of 3D modeling, available to the builder to spin around on site with their iPad) What are those pretty, natural materials, and where are the fasteners? (real wood, zinc, and concrete…and invisible, of course).

Measure 2: Design for Community

Though its centralized location might be obvious in the name of the restaurant, Eventide Fenway is very well placed to be walkable and close to public transportation. Large panels of low-iron glass open up all goings on to passersby at its corner location in the most visible, inviting way.

Measure 6: Design for Energy

High efficiency air source heat pumps are used to condition the space. Low-iron, mid-level SHGC glass increases solar gain without inducing overheating. The concrete floor will act as a thermal battery and modulate temperatures in the space.

Measure 7: Design for Wellness

Any possible wall space facing the street became ceiling to almost-floor windows, allowing maximum daylight throughout the restaurant. The giant boulder that grounds the counter coupled with the wave-like ceiling design creates additional connection to the outdoors. Natural concrete counters, wood cladding, and zinc panels provide a warm, natural texture and feel. There is a fresh air ventilation system to maintain a high level of indoor air quality. Outdoor seating extends the opportunity to engage with the city while enjoying your meal. Low-VOC finishes are used throughout.

Measure 8: Design for Resources

If the traffic were going to match the original Portland location, this space would be consistently full of people. With this in mind, we designed the space for extreme durability while simultaneously being low maintenance. Tough, cleanable, non-manufactured materials define the fast-casual setting and reduce the environmental footprint.

Measure 9: Design for Change

All primary materials in the main space are either moisture resistant or will dry out with minimal damage in case of flooding.

Measure 10: Design for Discovery

An innovative ordering system without true registers allows patrons to order and be rung up anywhere in the restaurant, even by those delivering food and cleaning up trays. This reduces physical backups and allows additional orders to be made without patrons having to reenter the line. This means that as soon as patrons get used to the system, the queue could potentially disappear altogether, freeing up additional space without affecting the flow.