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J U L Y / A U G U S T 2 0 1 5 • r e s t a u r a n t d e v e l o p m e n t + d e s i g n • 6 1 Readers' Choices Adam Winig (left) and Daniel Scovill founded Arcsine, an architecture and interior design frm, in Oakland, Calif., in 2003. The frm counts hotel renovations, restaurants, commercial spaces and custom residences among its portfolio of award-winning projects. Restaurant work on the boards right now includes Calavera and Gussie's Southern Table & Bar in Oakland; Foundas Restaurant in Silicon Valley; and Tenderloin Restaurant and Teleferic Barcelona in San Francisco. Here's a look at some of the trends, products and materials they're currently jazzed about. + More-Than Reclaimed: The response to the economic downturn and the maker-movement put reclaimed wood on center stage. Recently, we started employing the technique of skip planing, where very little is taken off the surface of the wood in an effort to maintain character, while still knocking down the rough and splintered texture. We have also been using chamfered edges to relieve splinters and juxtapose rough and smooth, as well as dado joints with reveals for shadow play and to marry a rustic look with a clean cut. + Look Up: Our team loves using the ceiling and light fxtures to help defne space. At Duende Restaurant & Bodega we used large pendants to defne the dining room and accentu- ate the volume of the space (far left). Currently, we're designing two private dining areas with lowered complex geometric ceilings to add to the sense of privacy and intimacy. We love the Pleat Box pendants by Marset Light- ing and use them in a restaurant in Northern California (near left). The terracotta fnish creates a warm and inviting environment, while the white enamel interior adds to the light qual- ity of each fxture. We are also working with an Oakland artist to design lamp shades using his translucent ceramic techniques. These fxtures set against dynamic ceiling fnishes allow guests to enjoy the design of the entire space, not simply fxate on the fxtures.