The 560-square-foot kitchen making some of Charlotte’s best ramen

Bao and Broth is Optimist Hall’s small-but-mighty ramen and bun stall from Larry Schreiber, the chef behind Good Food on Montford’s wildly popular steamed buns.

It was one of the first tenants to open in Optimist Hall a few years ago.

The challenge: Optimist Hall is a historic building and the stalls are extremely small compared to the average restaurant kitchen, so it was important to Chef Larry to maximize every square inch.

The solution: He hired the team at VisionBuilders Design, a Charlotte-based foodservice and restaurant design company, to customize the kitchen.

• Their portfolio is full of cool spaces around the city (and beyond).

We got a behind-the-scenes look at Bao and Broth’s kitchen and interviewed Keith Dooley, Principal Architect of VisArch, VisionBuilders’ sister company.

What was the inspiration behind the stall’s design?

Inspiration for the design was taken from Asian street vendors.

What this means: From the golden menu color and bamboo finishes to the compact kitchen, every design detail was chosen to create the feeling of authentic Asian street food.

• It’s an efficient space that makes use of every square foot.

What unique functional goals did the client have for the space?

Chef Larry needed the ability to make several types of ramen dishes, award-winning bao buns, as well as other hand-crafted Asian and Asian-inspired sides and beverages in a compact space, without sacrificing quality or efficiency.

How did you accommodate everything they needed for the kitchen into such a small space?

Every square inch is accounted for, which meant we had to find ways to maximize space for food prep, cooking, and storage without compromising the operational efficiency of the kitchen.

An example: VBD’s fabrication partner created custom shelving suspended from above.

• Even better: The menu is displayed on the back!

What was the biggest challenge with this design?

The Optimist Hall building is a historic landmark in Charlotte, so we were limited on the number of modifications we could do.

• The original purpose of the building was not a food hall, so we were essentially creating a new “building” within a building undergoing renovation.

How it was done: Structural modifications needed special approval given the historic status of the building, but VBD excels at navigating complicated approval processes.

What’s your favorite part about the design?

Being a part of bringing Larry’s vision of a ramen and bao bun specialty restaurant into reality. It was a joy to work for a chef as talented as him.

• He had a clear vision of his menu, the feel of his space, and the workflow of his staff.

In other words: VBD and VisArch were honored to be so integrally involved in bringing Chef Larry’s vision to life!

What are some of your favorite design elements?

The bamboo paneling that defines the front counter helps create an Asian feel, while the brightly colored walls incorporate Bao & Broth’s red and yellow color scheme.

• It looks clean and uncluttered, just like Bao & Broth’s kitchen.

Anything else you’d like to note?

We are foodies here at VBD, obsessed with setting restaurants up for success.

We’re proud to have collaborated with Larry Schreiber on this project, and grateful for that pork belly bao bun!

Hungry for more? Check out VisionBuilders Design’s portfolio. If you’re a restaurateur, get in touch to see how they can bring your vision to life.

This content was produced in partnership with VisionBuilders Design.