Alternative Seafood Restaurant Design
2020 BFA Capstone Design Project
This restaurant design and installation revolves around shifting the public’s perception of the seafood in our local waters.
Many native fish that thrive in New England waters are overlooked by our market because of how they look, the technique required to prepare them, or the fact that people just don’t know they exist. These less sought after fish, often invasive and underutilized, could take the place of popular species in the New England market due to their sustainable qualities and similarities in taste.
My design seeks to familiarize its audience with alternative New England species through the use of playful illustrations, mouthwatering photography, and relative facts. I am hopeful that the proposed design will benefit the ocean while informing the consumer.
