[3] The building was incomplete when he died in 1959, but was purchased in 1966 by the Wisconsin River Development Corporation and completed the next year as The Spring Green restaurant.

[4] In 1968, Food Service Magazine had an article about the newly opened restaurant: ... [W]hen a restaurant is designed by such a giant in his profession as the late architect Frank Lloyd Wright, it's important to find out what makes it a thing of beauty—to analyze in detail the elements of its design and appointments in search of principles that can be applied to food service facilities elsewhere.

Basic to his philosophy of "organic" architecture was the tenet that a building and its environment should be as one—that the structure, through proper blending of native materials and creation of appropriate linear features, should be in perfect harmony with its surroundings.

Wright's disciple, William Wesley Peters ... observes, "The building and its forms arise from the use of natural materials to their specific properties.

It was laid in great horizontal courses with long, thin, projecting ledges that symbolically represent the character and quality of the stone at the quarry.