Pelon’s Baja Grill serves Baja-style Mexican food with fabulous house-made guacamole, salsa, and a wide variety of burritos and tacos in an upbeat, beachy atmosphere designed to refresh you. Of course, don’t forget the fresh margaritas!
FSDC was approached to design the Red Mill location in 2019. Among the main considerations John Muscara, owner, shared were: space for storage and preparation of fresh produce and housemade chips, a quick-flowing order and pick up counter despite the extensive menu, a separate station for vegan meal production and speed of assembly, accomplished by readily accessible ingredients. Maximizing seating without crowding, visibility of the popular bar, access to the patio and condiment counter were goals in designing the dining area.
With three sides of the endcap building showcasing window walls, the “back” of the house is actually located to the right side of the entrance. Because the rear door faces busy Nimmo Parkway, typical back-door functions such as soda gas storage, trash, grease-trap clean out and deliveries had to be unobtrusively located near the customer entrance. This location also utilizes an automated cooking oil delivery and recycling system. While having some unique challenges, this successful plan meets all of the design goals.