CORE’s design for seafood restaurant The Point merges fire, water, and commercial fishing culture into one concept bringing together a space that feels open, strong, and substantial.
The Point is a full service, single concept restaurant with a focus on high-quality and fresh seafood cooked over a rustic wood-fire hearth. Located at Buzzard Point at the junction of the Potomac and Anacostia rivers, the restaurant is situated in the most prominent storefront space of an adaptive reuse development project. Inspired by the unique site in the Southwest waterfront neighborhood of Washington DC, the design concept embraces the idea of “confluence”. This is translated into the design by focusing on the transformation of elements as they come together and interact. Water and fire, represented by the view-shed and wood-fire cooking are expressed through dynamic architecture gestures and finishes that frame and highlight each element. The finish palette merges warm tones with cool hues to cerate a rich and layered atmosphere. A major source of inspiration comes from the client’s background and connection with commercial fishing, and influences the sturdy and honest details that prevail throughout the space. Strategically designed with tiered seating, the double-height dining space creates a visual link between the interior and exterior with its tall windows. One of the several seating areas at The Point is the “greenhouse”, a glass-enclosed space with operable windows and doors providing the flexibility to separate and create a waterfront private dining room, or open to the outdoor terrace. The terrace features a full bar, flexible lounge areas and fire pits. The Point serves as a beacon for foot traffic, drawing patrons from the surrounding neighborhoods and Audi field, and is a gathering point for boaters, runners, and cyclists that frequent the recreational sites nearby.