This restructuring occurred in several stages: the cutting away of an empty space in the mass to create a well of central light down through three floors; the shifting outwards, into a cantilevered position, of a volume to house assembly rooms; and finally, the organization of living spaces around the central empty space.
The construction of the restaurant was possible due to the fortuitous conjunction of two factors: the existence of a small parcel of land subject to a neighboring POS regulation and a less restrictive COS; and the presence at the perimeter of this land of a warehouse that allowed construction to take place up to the site’s limit, and thus relieved the obligation of a perspective setback which would have rendered construction impossible.