The Daily Journal of Commerce published an article explaining the process and challenges behind the Bumgardner-designed space for Tankard & Tun.

According to Nicholas Simpson of Bumgardner, the main challenge that the site presented was the variance in grades from the former retail spaces. Bumgardner turned this into an opportunity to create an exciting set of terraced spaces with different ceiling heights and elevations rather than one large, singular dining space.

In addition to a new restaurant with an oyster bar, dining mezzanine, and an indoor brew deck, the expansion now allows the Pike Brewing Co. to produce more beer on-site as well.

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