Canadian design studio Ménard Dworkind, operating as MRDK, has completed the eighth location of North of Brooklyn pizzeria in Toronto's Etobicoke neighborhood, creating a unique two-level establishment that offers distinctly different experiences. The 2,550-square-foot restaurant, finished in April 2025, divides its space into a casual takeaway counter on the ground floor and an intimate, refined bar lounge called Low Rise on the upper level. This innovative approach addresses the evolving needs of modern dining establishments, which must balance high-volume takeout and delivery services with sit-down hospitality experiences. The design demonstrates how contemporary restaurants can successfully merge functional efficiency with atmospheric sophistication within a single property.

The ground floor entrance, marked by a large lightbox awning, contains the kitchen and a compact takeout area designed for durability and high traffic. MRDK partners Guillaume Menard and David Dworkind explained that they needed something bold, graphic, and bulletproof to withstand the constant movement of delivery drivers and customers picking up orders. The ceiling features a gridded, diffused lighting system that provides even illumination throughout the space. Walls, counters, and details are wrapped in custom molded tiles from Dutch company DTILE, available in soft cream and deep chocolate tones. These tiles extend continuously from wall to ceiling, even folding outward to create functional hooks for merchandise display, effectively blurring the line between surface and fixture while maintaining a cohesive visual identity.

The upper level transforms a former apartment with low ceilings into the Low Rise bar, where MRDK cut new windows into the west facade to increase natural light. This light bounces off mirrors installed on the east side of the room, amplifying the sense of space despite the original structural constraints. The studio aimed to create a more intimate, warm, and tactile experience upstairs, where clients could feel effortlessly comfortable. Mechanical systems run along the room's perimeter, concealed within a glossy bulkhead that contrasts with the raised central ceiling. A cove light highlights the texture of the dark-colored popcorn ceiling, adding visual interest while maintaining the intimate atmosphere the designers envisioned for the bar area.

The forty-seat dining space draws on nostalgic Italian design reimagined with contemporary edge. Walnut tables fit into window niches and cantilever from walls over dark green leather banquettes with folded steel feet, creating a floating effect that maximizes floor space. The monumental bar serves as the room's focal point, clad in tumbled marble mosaic with a zinc countertop that will develop a natural patina over time. An In Common With fluted pendant light casts warm illumination across the space, while custom elements like Jussaume stools and Suite 22 chairs contribute to the carefully curated aesthetic. The material palette balances warmth and sophistication, using natural materials that age gracefully to enhance the venue's character over time.

Founded in 2017, MRDK has established a reputation for infusing color, texture, and small details into hospitality projects across Canada. Their recent Montreal work includes a throwback sandwich shop with understated nostalgia, an angular Vietnamese restaurant featuring a yellow bar, and a cozy French bistro with custom wine storage. This Toronto pizzeria continues their exploration of how design can differentiate dining experiences within a single brand identity. The photography for the project was completed by David Dworkind, one of the studio's partners, ensuring the visual documentation aligns with their design vision. The project team included architect of record Barry Goldman Architect and construction firm Atlas Worx, with materials sourced from companies including DTILE, Wausau tile, Arta Ceramics, CTL leather, and 3M film.

The North of Brooklyn pizzeria represents a strategic response to the post-pandemic restaurant landscape, where takeout and delivery have become essential revenue streams while dine-in experiences must offer compelling reasons for customers to visit. By physically separating these functions across two levels, MRDK allows each space to optimize for its specific purpose without compromise. The ground floor prioritizes speed, durability, and clear branding for customers on the go, while the upper level focuses on atmosphere, comfort, and lingering social experiences. This vertical separation demonstrates how urban restaurants can maximize limited real estate while creating distinct identities that serve multiple customer needs simultaneously, setting a precedent for future hospitality design in dense metropolitan areas.