July/August 2003
Vol. 29 No. 4


Overview Home of the Month winners, wayfinding, Minneapolis Merit Awards, Heritage Preservation Awards

Newsmakers Another award for Ed Sovik, FAIA, the new Molecular Cellular Biology Building at the university, HGA's new art projects, Cuningham's thrill ride By Bette Hammel

Endangered Fuji Ya Restaurant, on the Minneapolis river front, imagined the concept of serving commerce and history by creating new rising from the old By Robert Roscoe

Practice For restaurant architects, the health, safety and welfare of the public and employees are at the forefront of good design By Camille LeFevre

Technology Operable windows aren't an open or closed issue, but one that requires balancing environmental, energy and health-related concerns By Mary Guzowski

Talking Point Enron, short-term market frenzy and the value of architectural services By Bill Beyer, FAIA

Directory of AIA Minnesota Firms

Index of Firms by Building Type

Directory of Consultants

Project Credits

Advertising Index

Lost Minnesota Nankin Restaurant By Jack El-Hai


Mediterranean Modern Hammel, Green and Abrahamson synthesizes Miami nightlife cool, New York dining chic and French flair in Fhima's By Camille LeFevre

Organic Style Rolf Lokensgard, AIA, transforms a speedboat factory into the neighborhood bistro, Restaurant Alma By Barbara Knox

Park Place KKE retains the historic structure once housing the famed Loring Café while updating it with European high-design and contemporary ambience to create Café and Bar Lurcat By Linda Shapiro

Sushi Wave Architectural Design Partners infuses a Minneapolis warehouse with Asian ambience and calls it Nami By Barbara Knox

Destination Dining Wild Rice, the first restaurant designed by David Salmela, FAIA, entices locals and travelers with high-style dining and Scandinavian-inflected design By Jane King Hession, Assoc. AIA


Epicurean At-Large A Star Tribune restaurant critic weighs in on the best-designed restaurants from a foodie's point of view By Rick Nelson

Prototypes and Permutations After rolling out the prototype for a new restaurant chain, architects maintain brand recognition as the prototype evolves to meet customer, client, code and location needs By Liz Wolf


Architect: Hammel, Green and Abrahamson, Inc.
Photographer: Dana Wheelock