Congratulations to the hardworking team of 3S Artspace on finding a new space to call home! We’re equally excited to see that a farm-to-table restaurant is still included in their plans, and that design renderings are already in development — make sure to check out their website for a sneak preview, and compare the current building (pictured) with their vision:
3S IS THREE SPACES:
A MIDSIZE, FLEXIBLE PERFORMANCE SPACE
3S will establish the only midsize, flexible performance space in the Seacoast region: a 300 capacity venue, easily able to transform between standing room, cafe seating, and tiered theater-style seating. In both size and design, the performance space will be ideal for the presentation of a wide range of performance types—all types of live music, film, lectures, theatrical performances, etc.—in either seated or unseated settings.
A LARGE, NON-COMMERCIAL GALLERY SPACE
Not driven by the sale of artwork, the gallery at 3S will be free to take risks and experiment in ways that are not possible in most commercial galleries. Approximately 1,800 sq. ft. of simple and flexible space, the main gallery at 3S will be able to accommodate many types of exhibitions, including installation work and site specific artwork. Outside the main gallery, other wall space in the building will be used for display, creating additional galleries so that 3S can present multiple shows simultaneously; consistent with its performance space objectives, 3S will exhibit work by artists with national reputations as well as by emerging local artists.
AN AFFORDABLE FARM-TO-TABLE RESTAURANT
The restaurant and bar at 3S will be a full-service establishment, separate from the performance space, offering three services —breakfast, lunch, and dinner—of inspired, inexpensive, farm-to-table dining. Open morning, noon, and night, the restaurant will be the beating heart of 3S: a space for professional development, networking, and the discussion and exchange of ideas. The restaurant will transform itself as it moves through each service, adapting to the clientele as it changes throughout the day: from a coffee and pastry joint for freelancers with their laptops in the morning; to a place for business people to meet over lunch and for parents with strollers to eat with friends midday; to a full restaurant and bar scene in the evenings, attracting a diverse clientele.
For more information: www.3sarts.org