SaltLine SouthEast
Washington DC
This 3,500 square feet New England and Chesapeake Bay Oyster Bar restaurant in Southeast Washington DC included main dining room, full kitchen, lower level prep kitchen, and outdoor bar.
Variable Refrigerant Flow (VRF) system was used to provide dedicated temperature control for various thermal zones as well as consolidating the outdoor component of the system. Grease hood exhaust system and make-up air unit was provided.
Plumbing design included sanitary drain piping, grease drain piping, domestic cold and hot water piping and natural gas piping.
Electrical design included service load application, power distribution, lighting system wiring and fire alarm system layout.
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