The Aurelio’s of Winfield is a 4,000 SF restaurant featuring a 1,500 SF commercial kitchen equipped with new coolers and exhaust hoods. The project involved consolidating two tenant spaces and a complete demolition and reconstruction of the interior, including a custom 25-person bar.

Building a commercial kitchen required extensive coordination, from installing specialized mechanical systems to ensuring compliance with restaurant health and safety regulations. The Doyle team worked closely with the client and subcontractors to navigate these complexities, delivering a fully customized dining space that meets both operational and aesthetic needs.