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STOCK T.C
STOCK T.C
Toronto, Canada
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Other Projects by Giannone Petricone Associates Inc. Architects
STOCK T.C
Toronto, Canada
STATUS
Built
YEAR
2021
SIZE
10,000 sqft - 25,000 sqft
BUDGET
Undisclosed
This culinary emporium, the first collaboration between two of our long-time clients and Toronto gastronomic empresarios, Cosimo Mammolitti of Terroni and SUD, and Stephen Alexander of Cumbraes, began with a conversation about creating an imaginative gastronomic experience that would neither be derivative of these establishments, nor our design for Eataly’s first and only Canadian outpost. Our response began with a name: Stock implies stocked shelves, chicken stock, stockyards — a theatre of food, considered and presented in a trajectory ‘from raw to refined’.
Within the landmark Canada Postal Station K building, Stock offers an open market at grade, a 200-seat bistro on the second floor, and a third-floor garden room event space with circular bar and roof terrace. To restore and repurpose the 1930’s masonry building, we lined the perimeter walls with materials spaced from the original shell, and from these hung shelving, lighting, and acoustic dampening textures. The omnipresence of food preparation, with a clear ‘backstage’ treatment, mixes with the building materials to enliven the senses.
Just as bountifully shelves and counters display raw ingredients and comestibles and the restaurant serves artful plates, we introduced materials and architectural elements that we interpreted in degrees of ‘raw to unrefined’ as one moves from the ground level market and ‘tavola calda’ to the bistro, bar, and event experiences on the second and third levels. The stacking of spaces, and the charged thresholds between them, are enriched by ghosted vestiges of the historic building, such as custom ‘coffer’ lights; postage stamp mosaic flooring, and ’filing cabinet’ felt ceiling baffles.
The ground level introduces the experience as a kind of relaxed but intoxicating kitchen and pantry, filled with personally selected comestibles such as sundries, dried goods, fresh produce, specialty items, and flowers displayed on ‘raw’ shelving. Anchored by large butchery and bakery counters, the space is collected under a rippling felt proscenium. Aromas and glimpses to the ‘back-stage’ kitchens lead patrons to ready-to-eat and ready-to-cook takeaway counters and seating for lingering to enjoy the fresh offerings on the spot.
The second-floor bistro presents an orchestra of kitchens, open to a gallery of butter-yellow tufted leather banquettes and cork panelings. The island bar is well-stocked and designed to bridge day-to-night experiences, framed by a glittering proscenium mosaic of a sublime pink sunrise.
Above the bistro is a purpose-built, glass garden room. Almost 100 seats of the main dining room are flexible to accommodate arrangements for various functions all year round. This exclusive event space takes full advantage of its roof-top view, and is surrounded by a lush terrace along the vintage cornice of its host building.
Within the landmark Canada Postal Station K building, Stock offers an open market at grade, a 200-seat bistro on the second floor, and a third-floor garden room event space with circular bar and roof terrace. To restore and repurpose the 1930’s masonry building, we lined the perimeter walls with materials spaced from the original shell, and from these hung shelving, lighting, and acoustic dampening textures. The omnipresence of food preparation, with a clear ‘backstage’ treatment, mixes with the building materials to enliven the senses.
Just as bountifully shelves and counters display raw ingredients and comestibles and the restaurant serves artful plates, we introduced materials and architectural elements that we interpreted in degrees of ‘raw to unrefined’ as one moves from the ground level market and ‘tavola calda’ to the bistro, bar, and event experiences on the second and third levels. The stacking of spaces, and the charged thresholds between them, are enriched by ghosted vestiges of the historic building, such as custom ‘coffer’ lights; postage stamp mosaic flooring, and ’filing cabinet’ felt ceiling baffles.
The ground level introduces the experience as a kind of relaxed but intoxicating kitchen and pantry, filled with personally selected comestibles such as sundries, dried goods, fresh produce, specialty items, and flowers displayed on ‘raw’ shelving. Anchored by large butchery and bakery counters, the space is collected under a rippling felt proscenium. Aromas and glimpses to the ‘back-stage’ kitchens lead patrons to ready-to-eat and ready-to-cook takeaway counters and seating for lingering to enjoy the fresh offerings on the spot.
The second-floor bistro presents an orchestra of kitchens, open to a gallery of butter-yellow tufted leather banquettes and cork panelings. The island bar is well-stocked and designed to bridge day-to-night experiences, framed by a glittering proscenium mosaic of a sublime pink sunrise.
Above the bistro is a purpose-built, glass garden room. Almost 100 seats of the main dining room are flexible to accommodate arrangements for various functions all year round. This exclusive event space takes full advantage of its roof-top view, and is surrounded by a lush terrace along the vintage cornice of its host building.
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