Press Packet April 2019 Contact Press Inquiries Rebecca Rudolph Catherine Johnson Meara Daly [email protected] [email protected] [email protected] (323) 855-6866 (323) 717-3536 Design, Bitches 2718 W. Ave. 34 Los Angeles, CA 90065 Design, Bitches CALIFORNIA HOME AND DESIGN March 2019 Checker Hall wins Restaurant Design Award from California Home and Design. AN INTERIOR January 2019 AN Interior recognized Design, Bitches on their Top 50 Architects list. METROPOLIS MAGAZINE October 2018 “We were working with 9 Dots’ co-founder on a project at his house,” recalls Rudolph. The co- founder “tapped us knowing we could create a multifunctional space that was warm and inviting, and worked for kids and adults.” 9 Dots featured in Metropolis Magazine’s article, “Design, Bitches Transforms Two Warehouses into a Versatile STEM Tutoring Facility and Community Center.” Design, Bitches served as architects and interior designers for this 11,000-square-foot center for 9 Dots. Courtesy Laure Joliet Courtesy Laure Joliet Despite the name, Design, Bitches is capable of subtlety. The multidisciplinary architecture prac- Catering to the area’s underprivileged children, 9 Dots (https://www.9dots.org/) serves as a criti- tice, co-founded in 2010 by SCI-Arc grads Rebecca Rudolph and Catherine Johnson, has worked cal learning supplement for both students and teachers. (The organization’s name alludes to a to transform a number of industrial buildings in Los Angeles, though these have been mainly inte- classic critical thinking math puzzle.) Since opening, the space has hosted after-school programs, rior interventions; their shocks of color and playful geometric patterns rarely carry over to the ex- teacher-training seminars, a summer school, and community workshops, all while functioning as a terior. At the Millwick Event Space (http://designbitches.com/millwick-event-space/) in down- meeting space for L.A. nonpro�ts. The versatile venue has served its multiple functions town L.A.’s arts district, the duo revamped a former cold-storage industrial depository into the seamlessly. city’s chicest wedding venue. Through the use of suspended lighting, green paint, and glass, the The complex’s 11,000-square-foot bowstring truss–supported main structure houses classrooms, pair turned another mundane warehouse along Venice’s unsightly Lincoln Blvd into Superba Food a makerspace, library, kitchen, and teachers’ of�ces, while a 7,000-square-foot vaulted auxiliary + Bread (http://designbitches.com/superba-fb/), the hottest brunch joint on the Westside. building contains a student lounge, �exible workspaces, and more of�ces. Freestanding plywood Their latest project, a community center and STEM tutoring facility on Hollywood’s Highland Av- partitions and Douglas �r built-ins (which echo the timber ceiling structure) sit atop polished con- enue, adopts this same template. For their �rst foray into education design, Rudolph and Johnson crete �oors. The effect is stunning. Daylight �lters through the light monitors embedded among converted two warehouses using just plywood and coats of paint. Yet, these spare materials are the wooden rafters. The exposed ducts, beams, and masonry walls keep the look industrial. creatively deployed as partitions that carve up the hangar-like spaces into zones according to age. Design, Bitches DEZEEN MAGAZINE September 2018 9 Dots featured in Dezeen’s article, “Design, Bitches overhauls LA education centre 9 Dots with plywood built-ins.” LOS ANGELES TIMES August 2018 Runway project featured in the LA Times with associated interview of Catherine Johnson and Rebecca Rudolph. DEZEEN MAGAZINE August 2018 D,B invited to participate in conceptual design collaboration with Adidas + Dezeen, one of only five architectural practices selected nationally. Design, Bitches THE COMMERCIAL OBSERVER June 2018 Interview with Catherine Johnson and Rebecca Rudolph in The Commercial Observer’s article, “For LA Duo, Architecture Is All About Design, Bitches.” 7/5/2018 Design, Bitches | Architect Magazine | Architects, Catherine Johnson, Rebecca Rudolph, Design, Bitches THE JOURNAL OF THE AMERICAN INSTITUTE OF ARCHITECTS Log In or Register SIGN UP FOR OUR DAILY ARCHITECT MAGAZINE PROJECTS TECH & PRODUCTS PRACTICE CULTURE & CRITICISM AWARDS CONTINUING ED June 2018 Home > Practice > Design, Bitches PRACTICE Posted on: June 13, 2018 1 Like 129 0 129 NEXT PROGRESSIVES Design, Bitches featured in Architect Magazine’s “Next Design, Bitches This Los Angeles duo takes an irreverent approach to architecture and design. Progressives.” By KATHARINE KEANE FROM OUR SPONSOR Color Obsessed > Color Trend Guide > Laure Joliet Rebecca Rudolph and Catherine Johnson Firm name: Design, Bitches Location: Los Angeles Year founded: 2010 Firm leadership: Catherine Johnson, AIA, Rebecca Rudolph, AIA Education: Johnson: B. Interior Architecture, University of Oregon; M.Arch., Southern California Institute of Architecture (SCI-Arc); Rudolph: M.Philosophy, Université Paris 8; M.Arch., SCI-Arc Experience: Johnson: Bestor Architecture, McCall Design Group.; Rudolph: RST Design, Bestor Architecture, Taalman Koch Architecture, Michael Maltzan Architecture http://www.architectmagazine.com/practice/design-bitches_o 1/12 3/14/2018 Los Angeles, Once Gluten’s Heart of Darkness, Emerges as Bread Paradise - The New York Times THE NEW YORK TIMES HEADS UP 3/14/2018 Los Angeles, Once Gluten’s Heart of Darkness, Emerges as Bread Paradise - The New York Times “I can remember a time when L.A. was the heart of darkness, the no‑carb March 2018 Los Angeles, Once Gluten’s Heart of Darkness, central,” said Zack Hall, the owner of Clark Street Bread Emerges as Bread Paradise (http://clarkstreetbakery.com). “But we’re also a city that has great pride in food and restaurants and really cares about high‑quality ingredients.” Long synonymous with carbo‑phobia and anti‑gluten mania, greater Los Angeles has become an unlikely bakery and bread haven. Clark Street, which Mr. Hall founded in 2014 and operates out of a stall in Superba Food and Bread featured in the New York Times’ article downtown’s Grand Central Market, is one of several bakeries that have helped By Rebecca Flint Marx March 7, 2018 greater Los Angeles emerge over the past few years as an unlikely bread “Los Angeles, Once Gluten’s Heart of Darkness, Emerges as paradise. In kitchens from Venice to Pasadena, bakers are milling their own flour, experimenting with wild yeasts, fermentation, and ancient grains, and turning out loaves that rival those in New York or San Francisco. And outsiders have Bread Paradise.” taken note: this summer, San Francisco’s vaunted Tartine Manufactory (https://rowdtla.com/collective/tartine‑bakery/) will open an Arts District outpost. 3/14/2018 Los Angeles, Once Gluten’s Heart of Darkness, Emerges as Bread Paradise - The New York Times “There’s definitely a generation of people who went through really good training and then trained each other,” said Roxana Jullapat. She and her husband, Daniel Mattern, are the baker and chef, respectively, behind Friends & Family (http://www.friendsandfamilyla.com), an airy Thai Town spot that opened in 2016. Ms. Jullapat’s sprouted‑wheat sandwich bread is one of the menu’s highlights; another is her rye chocolate cookie. The availability of different grains, a relatively new development in the growing heirloom grain movement, “has totally changed the game” for Los Angeles bakers, Ms. Jullapat said. Last spring and fall, over the course of two crawls through the new crop of bakeries in the Los Angeles area, I encountered loaves as distinct as the bakers that produce them. In Venice, I found Anton Steiner’s excellent sourdough toast and Nutella croissants at Superba Food + Bread Fruit‑Nut bread at Friends & Family, one of several bakeries helping the Los Angeles area emerge (http://www.superbafoodandbread.com), an industrial chic bakery‑restaurant as a bread haven. Beth Coller for The New York Times that opened in 2014. About a mile away, I inhaled hemp‑nori whole wheat bread at Gjusta (http://www.gjusta.com), the sprawling four‑year‑old bakery‑deli‑cafe The Los Angeles area, for all of its culinary diversity, has not historically been co‑owned by the local chef Travis Lett, and then walked three blocks to Rose Cafe thought of as a haven for bread lovers. While it’s true that Nancy Silverton’s (http://rosecafevenice.com), a Venice institution that was revamped in 2015 with pioneering La Brea Bakery (https://www.labreabakery.com) has produced a menu by Jason Neroni (formerly of Superba); the lavender‑hued polenta loaf artisan loaves since 1989, the area, rightly or wrongly, has a deeply entrenched was a high point of my trip. reputation as a place where gluten fears to tread. https://www.nytimes.com/2018/03/07/travel/los-angeles-bread-bakeries-food.html?hpw&rref=travel&action=click&pgtype=Homepage&module=well-region&region=bottom-well&W Superba Food + Bread is an industrial chic bakery‑restaurant that opened in 2014. Beth Coller for The New York Times https://www.nytimes.com/2018/03/07/travel/los-angeles-bread-bakeries-food.html?hpw&rref=travel&action=click&pgtype=Homepage&module=well-region&region=bottom-well&W https://www.nytimes.com/2018/03/07/travel/los-angeles-bread-bakeries-food.html?hpw&rref=travel&action=click&pgtype=Homepage&module=well-region&region=bottom-well&W 3/14/2018 Navigating the architecture world: International Women's Day | Wallpaper* Latest Architecture Design Art Travel Lifestyle Fashion Watches W* STORE & Bespoke Design, Bitches Jewellery WALLPAPER