Patti’s Restaurant

Grand Rivers, Kentucky – Livingston County

Bacon Farmer Workman Engineering & Testing, Inc. provided drafting, layout, and dimensions of all site features. BFW also provided grading design of hardscapes and vegetated areas to assure compliance with ADA requirements. Stormwater runoff was designed to be collected by a series of inlets and piped underground to a nearby pond. All site utilities were coordinated through BFW. BFW compiled and submitted site related permits and reviewed pertinent ordinances and regulations for project compliance to authorities having jurisdiction for Civil and site items of the project.

Marcum Engineering, LLC provided the MEP design services for this new 21,000 square foot facility located in historic Grand Rivers, Kentucky.  The original Patti’s Restaurant was damaged by fire in April 2018.  Sadly, the entire structure had to be demolished because of the fire, smoke, and water damage.

The new facility consists of thoughtfully planned entry atrium, 11 themed dining rooms, large meeting/dining room, server’s alcohol beverage bar, central commercial kitchen, orders carry out stand, candy shop, gift shop, and management offices.

The MEP systems consisted of automatic sprinkler system, plumbing, HVAC, lighting, power, and special systems.  The plumbing systems consisted of multiple high-efficient water heaters and low flow water efficient plumbing fixtures.  The HVAC systems consisted of multiple rooftop HVAC units and high-efficient natural gas furnaces hidden in mezzanine spaces.  All HVAC units are accessible for service without disturbing diners or operations.  All sprinkler piping and ductwork was designed to coordinate with the Owner’s signature decorations and Christmas lighting.

Lighting systems for the facility are LED and controlled by computer control system.  The system allows the hostess or staff to adjust the illumination levels of each dining space independently from a central location or within each space.  In addition, illumination levels can be easily changed to “end of night” levels for cleaning of the entire facility.  Power distribution utilized integrated panels to save space and maximize dining spaces.