Southern California Restaurant Design Group worked with consultant Greg McNally and the owners of Reyes Winery on Main with equipment selection, installation and buildout for the three level venue. With a goal of reducing costs without jeopardizing the quality of the equipment, Account Executive Robert Read led the charge equipping all three levels of the winery/restaurant. On the first level, the team outfitted the main bar, kitchen, and the indoor and outdoor dining areas. In the kitchen, Read brought ideas to modify the layout to better suit the menu and match the chef’s vision. The second level is where the wine is produced and includes equipment selected specifically to produce vintage wines. The rooftop boasts both indoor and outdoor wine tasting and dining areas and an event space.
