Archive for the ‘hotels & restaurants’ category

Bread! restaurant by Tjep., Amsterdam

April 17th, 2012

Tjep. was invited to design a prominent area of Schiphol Lounge 3. Right at the center of this complete renewal project executed by Benthem and Crouwel Acrchitects in collaboration with Merckx and Girod, Tjep. realized Bread.

Viet Hoa Mess restaurant by VONSUNG, London

April 17th, 2012

Viet Hoa Mess restaurant by VONSUNG, London

The Grocery restaurant by Plasma, Medellín – Colombia

April 16th, 2012

The airport is located in a cold weather region near Medellín, where green forests and mountains are predominant. In THE GROCERY, we wanted to bring a portion of that environment: a warm, natural, relaxing, modern, friendly and surprising place where travelers could feel, at least for a moment, away from the stressful and boring waiting room atmosphere.

Tosca restaurant by Blue Sky Hospitality, Baku – Azerbaijan

April 15th, 2012

The latest culinary destination to open on Baku’s main boulevard facing the Caspian Sea, Tosca is a vibrant interpretation of coastal Italian lifestyle within an urban setting. A unique dining environment created by hip London creative studio Blue Sky Hospitality, the venue offers a vast range of experiences spread over 2,200 SqM of internal and external dining space.

Yoyogi Village – Code Kurkku restaurant by Wonderwall, Tokyo

April 12th, 2012

Wonderwall was asked to work on the design direction for this vast premise and interior design for the restaurant, Code Kurkku, which is situated minutes away from the JR Yoyogi station. This project was lead by music producer Takeshi Kobayashi who invited Shinichi Osawa to join as co-producer in “kurkku”.

Egg Sake Bistro by Architects EAT, Melbourne

April 11th, 2012

A 150m2 Japanese canteen fit out located on the basement level of University of Melbourne Union building. It consists of 2 plywood boxes which are strategically placed to create circulation around the counter displays.

De Gusto tasting hall by C+L Studio, Lavezzola

April 11th, 2012

De Gusto can be defined an “italian pasta University”, it is a tasting hall located inside Surgital industrial complex in Lavezzola (RA), leading company in deep frozen pasta exportation.
The hall is a culinary laboratory and it represents the heart of the “Research&Development” department. It is really important becouse it is the kitchen where Surgital can connect with its customer and promote its work.

Los Sopranos restaurant by Pedro Scattarella, Barcelona

April 10th, 2012

Inspired by New York’s harbour warehouses, architect Pedro Scattarella has brought the atmosphere of an industrial port inside a Barcelona pizzeria. Elements like containers, merchandise boxes and industrial lamps can be traced throughout the two-storey interior.

Tapioca Shakes bar, Medellín – Colombia

April 9th, 2012

Tapioca Shakes, Medellín – Colombia

Dough pizzeria by S&M Mobilia, Perth

April 6th, 2012

Community context and innovation driven by a small budget have born Dough – a funky pizzeria in Perth’s Northbridge nightlife strip of William Street. Not only has this place perhaps the best pizza in town, but a fit-out that uses everyday materials to create a lively, edgy interior that has instantly become part of the urban community.

Coach House restaurant by SHH, Hatfield

April 5th, 2012

Coach House restaurant by SHH, Hatfield

Alkalai Shop and Wine Bar by Shahar Katsav, Tel Aviv

April 5th, 2012

Wine shop, which provides pouring services and small dishes appropriate for wine. An intimate space in a cellar-style atmosphere, which is partially disconnected from the Tel Aviv streets. In planning the space, a long-time problem was addressed: horizontal storage of the wine bottles, as is required, whilst still ensuring a clear view of the bottle’s label.

Nike Canteen by UXUS, Hilversum – Netherlands

April 4th, 2012

Working alongside the Nike design team, UXUS created a space utilizing mismatched elements to accommodate the various moods and needs of the employees. Semi-enclosed areas and cozy spaces offer solitude,while vast tables and counters stimulate interaction.

TEC Urban Eatery by GH+A, Toronto

April 3rd, 2012

A mix of 24 chain and independent restaurants serving the mall are brought together by carefully crafted design criteria to ensure a singular vision. The underlying theme is stylized street maps of the downtown city grid on bright red lacquered panels and custom laminated glass. The red grids are the signature element at the entrance and backdrop to the seating area.

La Cave a Vin 9 wine bar by Cyrille Druart, Paris

April 3rd, 2012

Located in the very heart of Paris, in the ever-changing district of Les Halles, La Cave a Vin 9 offers a new vision of wine bars – high-end yet within reach. We endeavoured to create a new kind of place, breaking away from conventions and all that is already known, rethinking its space to match the way people enjoy food and drinks today.

Starbucks Coffee, Portland

April 2nd, 2012

This is the first company-branded store in Oregon to serve beer and wine alongside Starbucks’ coffee and tea beverages and to offer customers an elevated evening food program. For a new, unique look while maintaining the iconic Starbucks brand, designers developed an Artisan Concept echoing the industrial past of urban markets. Inspired by 1930s Modernism, the motif includes exposed steel beams, masonry walls, factory casement glass, and hand-polished woodwork.

Noma food lab by 3XN architects, Copenhagen

April 1st, 2012

This research lab was designed by 3XN architects’ Innovation Unit, GXN. The design sought to reflect Noma’s philosophy of pushing the boundaries in Nordic cuisine, by using solely Nordic materials—including several types of local wood—and seeking a raw and simple aesthetic.

Yakiniku Master restaurant by Golucci International Design, Shanghai

March 31st, 2012

Designer Lee Hsuheng use of modern techniques to interpretation of the basic frame structure of traditional Japanese architecture, a large number of simple wooden framework of the performance aesthetics of building structures, the other showing the curve of the south of Chinese building roof with ink, the curve from the roof tiles in accordance with the beam the rack layer heightening, thereby emphasizing the beauty of this curve in the Chinese architecture construction almost incredible simple and natural.

South St. Burger Co. by Jump Branding & Design Inc., Toronto

March 30th, 2012

Proving that commitment can overcome lack of experience in sustainable design, this project was designed to LEED Silver standards by designers with no prior LEED project involvement. Key to the endeavor was the integration of a multidisciplinary team early on with an independent commissioning agent.

Tully’s Coffee Shop -Remm Kagoshima by Aiji Inoue & Yasuo Kanai, Kagoshima – Japan

March 29th, 2012

Tully’s Coffee Shop -Remm Kagoshima is located on the first floor of the high-grade hotel built in the typical shopping quarter “Tenmonkan” in Kagoshima. Thus, Tully’s was required to upgrade the facilities from the comparable Tully’s shops and correspond to providing breakfasts to the hotel guests.