Posted by admin on August 27th, 2010


On weekend mornings, hungry brunch goers spill out onto the sidewalk as they wait for a coveted seat at this America comfort food joint. A dining room built from salvaged materials and thrift-store finds gives the eatery a laid-back ambience, as does the food: biscuits and gravy, chocolate banana pancakes and salmon hash are typical menu players here. by Ashley Gartland – Citysearch Contributor

We worked with Gravy’s owner and designer to help them realize their vision. That vision was explicit that no electrical wires were visible to their customers, the lighting done in a way that was integral to the design of the ambiance, and installing the most important aspect of a restaurant (to an owner,) the commercial kitchen hood that is visible to customers in the open kitchen.

The installed lighting is helped in the day from several overhead skylights. This was one of Century Electric’s first restaurant projects.

Dove Vivi

Deep-dish, cornmeal-crust pizza? Heresy, you say? Fine, go somewhere – anywhere – else in town for more typical pies. This unique version entices with a sweet-crunchy nuttiness, and it’s sturdy enough to handle the rotating multitude of California-style combinations on the daily, by-the-slice docket. The corn pizza, with regular and smoked mozzarella, balsamic-marinated red onions and fresh corn, is a house signature, while vegans thrill to the veg-heavy, cheeseless “Della Salute.” Carnivores can delight in any combo created with the house-cured pancetta, tasso ham or marguez sausage. - Michael Zusman, Special to The Oregonian

This project is among one of our favorites due to the invention of some value-engineering we collaborated on with the owners. After realizing the high cost of the lighting they wanted, we suggested the purchase of several light fixtures from IKEA; with shades made out of the pie plate tins they had readily available.


It might not be the latest hot spot on Sellwood’s “restaurant row” but, after almost three years, it still holds its own. Opened in fall 2006, the corner Vietnamese eatery has earned local fans who come regularly for the well-priced, authentic noodle and rice dishes. The room is simple and spare, with great air conditioning. Order at the counter and find a table by the window or outside on the sidewalk.
Douglas Perry, The Oregonian

As with Gravy, the owners of Mekong and their designer had a specific vision in mind, with key design elements to work around: bamboo and other Vietnamese ambiance elements. The building started out as a shell, and we did a full P.I.


Miner food and beer. The humble combination of hearty Cornish pasties and psyche-soothing lager is a comfort-food prescription for weathering our economic malaise. You’ll find the formula at Saraveza Bottle Shop and Pasty Tavern, an unusual pub that opened last week on North Killingsworth Street.

Situated in the handsome Spaulding building, the corner space is fronted by enormous windows and features a worn plank floor, exposed brick and decor that evinces 31-year-old owner Sarah Pederson’s Midwestern roots and taste for beer memorabilia.
The Oregonian

N. Killingsworth is undergoing a change… Saraveza Bottle Shop and Pasty Tavern helps that in spades. Located in the Portland Community College area, Saraveza is a welcome addition and bright spot in the neighborhood.

Century Electric has history over the years with the building in which Saraveza sits, with five apartments above and retail space below. The building owner has been a loyal client of ours for a number of years. As with most eateries, the owner had a clear picture of what she wanted the space to look and feel like. With value engineering in mind, we worked to incorporate just the essentials needed to prepare food, and therefore had no need to install a full kitchen.

More projects being added daily…check back soon!