This thesis analyzes five different restaurant typologies, including fast food, fast-casual, casualfine, fine, and ultrafine, which includes restaurants that have received a Michelin star; these fiverestaurant typologies are analyzed for their relationship to context, access to natural resources, spatial organization, dining sequence, and presentation, as well as for other architecturally significant spatial implications. This analysis is arranged into a matrix of architectural "ingredients," with the different restaurant typologies organized along the horizontal, and the different categories for spatial analysis organized along the vertical. Using this matrix of architectural ingredients, the thesis then combines multiple ingredients from different categories of spatial analysis as well as different restaurant typologies to create three architectural "entrees." These entrees are didactic new dining conditions that ultimately aim to distill and slow the process of preparing and enjoying a meal. They aim to strike a balance between knowing where our food comes from while also meeting the fast pace of modern consumer culture, which includes quickly responding to changes in climate and trends. These three entrees can be scaled to fit into any context or climate, and can also be manipulated to reflect and celebrate different culinary traditions. Ultimately, the thesis is an exploration in architectural storytelling and narrative; it is grounded in a deep interest for thoughtful research, data collection, visualization, and graphic design. The structure of the thesis in itself creates a new form of architectural discourse that is inspired by culinary language; this structure tries to visually unpack the complexities of gastronomy, while also maintaining a visual ambiguity that allows the viewer ... / 0 / SPK / specialcollections@tulane.edu