The Top Cut Restaurant in Center Valley turned the third floor of the existing restaurant into a standalone dining facility. The existing outdoor patio area was enclosed to create additional dining space for this high-end dining establishment. Features include walk-in wine vault, central bar, and open kitchen. The 3,000 square foot space provides views to the shops below and the mountains in the distance. Designing mechanical and plumbing systems in the existing space provided challenges due to space limitations and location of existing utilities. Architectural design is by Howard Kulp Architects, PC.
Mechanical, Electrical, and Plumbing Engineering & Fire Protection