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The Second Floor provides approximately 5,000 square feet of exhibition space with ceilings eighteen feet high, skylights tracing the west and north walls of the building, and concrete floors that appear to float via a carefully crafted reveal that runs the full perimeter of the space where the floor meets the walls. The shifting of the structural box at this level has created an additional, quiet, and unique gallery space—ten feet wide and forty feet long, accessed from either end of the main gallery—on the north side of the core.

In a large Dutch oven set over medium heat, melt the butter. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the Shrimp Stock.

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Somebody, somewhere

A new head

In a large Dutch oven set over medium heat, melt the butter. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the Shrimp Stock.