Paul Dyer

Twenty Five Lusk, San Francisco

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Originally a 1917 meatpacking plant and smokehouse, this New American restaurant in SoMa reopened in 2012 after being made over by architect Cass Calder Smith. The result? A 9,800-square-foot, two-story space that manages the rare feat of mixing industrial aesthetics with warmth and coziness. Along with maintaining the structure’s original beamed ceilings and exposed brick walls, Smith added conversation-starting futuristic design elements, like the orbital stainless-steel fireplaces suspended from the ceiling. It’s a fitting environment in which to savor chef Matthew Dolan’s inventive high-low menu, which features dishes like Nantucket Bay scallops served with living pea greens, beurre fondue, and Perigord truffles.

World's Coolest Futuristic Buildings

Twenty Five Lusk, San Francisco

Originally a 1917 meatpacking plant and smokehouse, this New American restaurant in SoMa reopened in 2012 after being made over by architect Cass Calder Smith. The result? A 9,800-square-foot, two-story space that manages the rare feat of mixing industrial aesthetics with warmth and coziness. Along with maintaining the structure’s original beamed ceilings and exposed brick walls, Smith added conversation-starting futuristic design elements, like the orbital stainless-steel fireplaces suspended from the ceiling. It’s a fitting environment in which to savor chef Matthew Dolan’s inventive high-low menu, which features dishes like Nantucket Bay scallops served with living pea greens, beurre fondue, and Perigord truffles.

Paul Dyer

World's Coolest Futuristic Buildings

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