Locat­ed at Spring & 8th & Main, the restau­rant has mon­u­men­tal, street-front win­dows on three sides. Var­i­ous areas of inti­mate din­ing under­neath the grandeur of the 30-foot high space are achieved by embrac­ing ele­ments that sur­round booths and ban­quettes with high, exte­ri­or wood shells, and uphol­stered inner seat­ing. Nev­er beyond shoul­der height, the instal­la­tions still allow for the dra­mat­ic space to be omnipresent. It is at the new mechan­i­cal mez­za­nine where artic­u­lat­ed walls of three-dimen­sion­al graph­ics and large glass pro­sciut­to refrig­er­a­tors flank the bank hall.

Key to the def­i­n­i­tion of the main din­ing room is the demis­ing, lay­ered screen, adorned with plas­ter and punched met­al instal­la­tion that func­tions as the ‘back-bar’ along the main bar that trans­forms from ser­vice bar, to cock­tail bar, to brunch bar, to cof­fee bar along a sculpt­ed CNC carved stone to wood face.

Three dis­tinct cus­tom light fix­tures define three char­ac­ter­is­tic areas of the hos­pi­tal­i­ty expe­ri­ence, includ­ing the last install­ment of the Ter­roni trip­tych of race-track chan­de­liers. The first at Ter­roni Ade­laide inspired by Pista di Fio­ra­no, the sec­ond at Ter­roni Price Street inspired by the Auto­dro­mo di Imo­la, and the third here at Ter­roni DTLA inspired by Auto­dro­mo Nazionale Mon­za whose cal­cu­lat­ed curves sit in charged con­trast to the gild­ed cof­fered ceil­ing of 1924.

Past the main din­ing room is a sec­ond small­er space that could serve as a pri­vate din­ing room with a long com­mu­nal table orga­nized under a craft­ed leather chevron ceil­ing that cul­mi­nates in a vin­tage chan­de­lier cen­tred on a spe­cial round ‘chef’s table.’ Orig­i­nal stairs to the restau­ran­t’s sec­ond floor leads to anoth­er pri­vate din­ing area and a glazed wine room.