STK Westwood

New Ridge Engineering provided MEP Engineering and Construction Administration services for this high-end restaurant project. This renovation included modifications to existing, outdated MEP infrastructure for the existing Italian restaurant to transform the space into a modern, high-end dining experience. New Ridge Engineering successfully planned the MEP systems to balance the need for necessary existing infrastructure improvements, project budget, and more stringent energy code requirements than the previous restaurant was designed around. The extremely involved permit review process was navigated efficiently to deliver this successful restaurant design.

Electrical Design |

The electrical design for the new restaurant buildout within the existing space utilizes primary power from an existing 480V, 3-phase electrical service. A 225 kVA transformer steps down the voltage to 208Y/120V to supply lighting, general power, and kitchen equipment loads. Emergency lighting distribution is connected to the existing generator-fed panel. The lighting design incorporates all-new LED fixtures with Title 24-compliant controls, including dimming, occupancy sensors, and time-based scheduling to ensure optimal energy efficiency. All electrical systems have been engineered in strict accordance with the latest California Building, Electrical, and Energy Codes.

Plumbing Design |

This renovation involved modifying the existing domestic water, sanitary, and natural gas systems to serve the new restaurant floor plan. For greasy waste, a new 100-gpm hydromechanical grease interceptor was installed in the parking garage below. Due to the elevation of the sanitary main and the nearest manhole cover, a new duplex sewage ejector pump system was added to protect low-lying drains from backing up and pump grease waste drainage to the required pipe invert. A separate simplex drain pump was also required to accommodate remote bar fixtures and avoid running through an existing electrical room below.

Mechanical Design |

New four-pipe FCUs replaced existing units in kind to provide HVAC to the restaurant, tapping into the existing building's chilled water and heating water systems. A new grease exhaust fan and dish hood exhaust fan were located on the 7th floor roof, replacing an existing fan and reusing existing ductwork. Special consideration for kitchen refrigerator and freezer cooling had to be taken due to a lack of space for air-cooled condensers, and chilled water-cooled condensers were provided instead.