| THE WALKTHROUGH 06.11.09 6:00 AM |
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| The Lab Offers Private Dining and Gastropub Fare Amid Environs Inspired by Science Class |
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U.S.C. Hospitality has added the Lab to its growing dining portfolio. The 20,000-square-foot spot offers gastropub fare from associate executive chef Thomas Moran in a setting reminiscent of a science lab, with slate-topped tables, beakers as vases, and bookshelves that house science textbooks. Director of hospitality Scott Shuttleworth worked with architectural firm AC Martin to create the space with an open floor plan, white and black tile , hardwood details, and a main dining room with a wall of sliding doors that open onto an outdoor patio. Communal tables run the length of the restaurant, and a banquette on the far wall affords a view of the entire space.
The Lab also has a private dining room wired for full audiovisual capabilities. It holds 18 guests for a seated event or 30 for a reception. |
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PHOTO GALLERY |
 | The Lab is the newest restaurant in the U.S.C. Hospitality portfolio.
Photo: Ian Evenstar |
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 | Slate tabletops contribute to the science-lab look.
Photo: Ian Evenstar |
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 | Architecture firm AC Martin gave the space a clean look.
Photo: Ian Evenstar |
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 | A likeness of a microscope decks a wall at the Lab.
Photo: Ian Evenstar |
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 | Science texts fill shelves.
Photo: Ian Evenstar |
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Moran offers menu items including turkey pot pie, braised lamb shank with organic vegetables, fish and chips, and flatbread topped with prosciutto, fig jam, and Parmesan. A wide beer selection offers more than 40 brews.
University affiliates and non-affiliates may dine and host events at the space.
—Alesandra Dubin
RELATED TOPICS
U.S.C., AC Martin
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