BCV collaborated with Sugar Bowl Resort and chef Traci Des Jardins to design the culinary heart of Yarrow Restaurant, Tahoe's newest dining destination. The project involved a comprehensive reconfiguration of the existing kitchen infrastructure, more than doubling the original footprint to support high-level restaurant cooking. The brand-new kitchen features a 50-foot hot line, fully equipped and organized for maximum operational efficiency. Designed to serve both formal dining and casual indoor-outdoor experiences, the kitchen and bar work together as an integrated system. The result is a culinary hub capable of delivering the caliber of food and service Yarrow demands.