@omniharmonic/openspace-cli 0.0.0-stage → 0.1.0

package/dist/templates/hearth/content/pages/home.json

@@ -0,0 +1,937 @@
+{
+  "$schema": "https://schema.openspace.dev/v1/page.json",
+  "id": "pg_dqfe0kfhjq",
+  "title": "Home",
+  "slug": "",
+  "seo": {
+    "description": "Ember & Olive is a wood-fired trattoria on Federal Hill in Providence: handmade pasta, pizza from the oven and natural wine."
+  },
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+                      "text": "Federal Hill · Providence"
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+                      "text": "Wood-fired cooking, made to share"
+                    }
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+                {
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+                      "text": "Handmade pasta, blistered pizza and whatever the market brought in that morning, cooked over oak and served to the middle of the table."
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+              "anchor": "reserve"
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+            "secondaryLabel": "See the menu",
+            "secondaryLink": {
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+            "text": "A few things we're known for",
+            "level": "h2",
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+            "eyebrow": "From the oven",
+            "subheading": "The menu changes with the season; these never leave it. Everything is made in our kitchen each afternoon."
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+                    "description": "Hand-rolled tonnarelli, pecorino romano, cracked black pepper.",
+                    "price": "24",
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+                  {
+                    "name": "Margherita DOP",
+                    "description": "San Marzano tomato, fior di latte, basil, olive oil.",
+                    "price": "19",
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+                    "name": "Spiedini di gamberi",
+                    "description": "Oak-grilled shrimp, salsa verde, charred lemon.",
+                    "price": "27",
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+                  {
+                    "name": "Tiramisù",
+                    "description": "Espresso-soaked savoiardi, mascarpone, cocoa.",
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+            "currency": "$",
+            "legend": true,
+            "footnote": "Most dishes can be made gluten-free; please tell your server about any allergies."
+          },
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+                      "type": "text",
+                      "text": "My grandmother cooked for twelve every Sunday on a wood stove in Calabria. I just wanted a room where it feels like that every night."
+                    }
+                  ]
+                }
+              ]
+            },
+            "attribution": "Lucia Ferrante",
+            "source": "Chef and owner"
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+            "eyebrow": "From the kitchen"
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+                "caption": "Diavola, hot honey"
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+                "caption": "Market greens"
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+                  "alt": "A plated dish on a candlelit table",
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+                "caption": "Branzino, capers, lemon"
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+                  "alt": "Two rustic loaves dusted with flour",
+                  "width": 1560,
+                  "height": 1038
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+                "caption": "Our daily bread"
+              },
+              {
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+                  "alt": "Friends sharing dinner on the terrace",
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+                "caption": "Sunday on the terrace"
+              }
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+            "address": "214 Atwells Avenue, Providence, RI 02903",
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+                      "text": "The cacio e pepe is the best I've had outside Rome, and they remembered our anniversary."
+                    }
+                  ]
+                }
+              ]
+            },
+            "name": "Jules Moreno",
+            "role": "Regular since opening",
+            "photo": {
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+                      "text": "We booked the long table for my mother's 70th. Family-style platters, perfect pacing, no rush at all."
+                    }
+                  ]
+                }
+              ]
+            },
+            "name": "Nadia Sorensen",
+            "role": "Private dining, March",
+            "photo": {
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+                      "text": "Sit at the counter and watch the oven. Order whatever the chef says is good tonight."
+                    }
+                  ]
+                }
+              ]
+            },
+            "name": "Theo Grant",
+            "role": "Food writer, Providence Weekly",
+            "photo": {
+              "src": "https://images.unsplash.com/photo-1539571696357-5a69c17a67c6?w=320&q=80",
+              "alt": "Portrait of Theo Grant",
+              "width": 320,
+              "height": 480
+            },
+            "rating": 5
+          },
+          "variant": "card"
+        }
+      ]
+    },
+    {
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+      "preset": "cta/photo-background@1",
+      "label": "Photo background",
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+        },
+        "width": "narrow",
+        "gap": "lg"
+      },
+      "style": {
+        "colorTheme": "dark",
+        "padding": {
+          "d": "3xl",
+          "m": "2xl"
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+        "background": {
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+          "fields": {
+            "text": "A long table for your celebration",
+            "level": "h2",
+            "size": "auto",
+            "subheading": "Private dining for 10 to 24 guests in the back room, with a family-style menu cooked over the fire."
+          },
+          "variant": "plain",
+          "style": {
+            "align": {
+              "d": "center"
+            }
+          }
+        },
+        {
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+          "fields": {
+            "label": "Plan a private dinner",
+            "link": {
+              "type": "page",
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+            },
+            "role": "primary"
+          },
+          "variant": "default",
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+        }
+      ]
+    }
+  ]
+}