SM+P Architects was hired by Chef Ben Lefenfeld to create the space for La Cuchara — now one of Baltimore’s most acclaimed restaurants. After locating a spot at Meadow Mill — an 8,000 square foot former mill space previously holding London Fog, buried under plywood storage lockers — SM+P and the chef recognised the extraordinary potential within. A highly symmetrical layout on a strong central axis was developed, with a massive 40-person bar punctuated by the open kitchen and wood-burning grill. The design plays off the rhythmic mill structure and original columns, creating an environment that feels genuinely open between kitchen and bar — perfectly suited to the communal atmosphere of Basque dining.