The staff area for John Lum Architecture is located on the second floor of his architecture studio, a former laundry machine factory. The interior was gutted and reconfigured to create a rigorous, symmetrical plan, and is a study in finishes, colors and textures.
The recycled wood pieces are reshaped and used to decorate the red bricks, presenting a mottled color wall, coupled with charcoal that has been used in previous stores, demonstrating the image and characteristics of yakiniku (Japanese BBQ). Therefore, the design integrates simplicity and complexity, traditional and contemporary methods to showcase a rich and colorful landscape.
The spacious dining area is lined with original oak walls, reclaimed from an old barn. In fact there’s an abundance of wood here, as the entire ceiling is playfully composed of contorted cedar planes, giving the dining area a romantic edge.
The concrete furniture stands in immediate contrast to the white existing building. In the center aisle, a large communal dining table acts as a more public dining space, while large monolithic concrete booths provide a more intimate dining setting.
Logic Architecture designed an exquisite bistro in Milan, Italy called the “Home-Made Delicate Restaurant,” a place where guests are charmed by the effortless bond between style and comfort.
Mangiamo, a fine dining Italian restaurant, is located at a busy juncture of Bandra, one of the prime suburbs of Mumbai city. Mangiamo has taken the place of a popular restaurant Copper Chimney and is spread across 2500 square feet with an additional outdoor area.
The brief was to design a concept space that steered the client away from the traditional Nando’s design and put a Blacksheep signature style and twist on the well known and loved chicken restaurant. The client wanted to attract a more mid market customer base and move away from a mass market centred business structure.
Rows of interchangeable tiles spell out what’s on the menu at this fast-food pasta outlet in Tel Aviv, designed by Studio OPA as a “tribute to Scrabble”. The tiled menu board above the kitchen and counter is made from oak and bent tin.
.liv is a restaurant that specializes in healthy food located in the center of Ramat-gan. The concept was to create a space that was natural and green and exudes health and wellness.
The main challenge at Albertina Passage was to recreate an abandoned pedestrian underpass at the very center of Vienna into a modern dinner club for up to 300 persons. Our target was to design a club that is suitable for an elegant dinner as well as for a big party night.
Autoban’s first overseas project, 208 Duecento Otto restaurant is in Sheung Wen, Hong Kong. Art and design play a large part in the make-up of the restaurant’s surroundings, creating a fresh Bohemian energy.
COLONIE Restaurant is a remarkable example of this type of creativity and thoughtfulness at work. Recently opened in the historical Brooklyn Heights neighborhood of New York City, COLONIE is a fresh destination on a once run-down block that seems to be undergoing a renaissance – as so many neighborhoods in Brooklyn are these days.
Inspired by Chicago‘s early 20th century mill warehouses, this market-style restaurant is connected to a natural foods market. Visitors are encouraged to explore the 16 kitchens where meals are prepared in a relaxed atmosphere punctuated by vintage artifacts.
A custom made iron chandelier lit by 1/2″ incandescent light bulbs span the length of the bar area, establishing two separate areas for the bar and for dining. The back dining area is lit by linear pendant lighting. The place is energized by the controlled doses of red on the bar stools and brick oven, and further enlivened by the white Carrara marble bar and table tops.
The fast-food haven of Barcelona, Spain is none other than FASTVíNIC and is a physical representation of the most delicious dish. Not only the food is mouth-watering but the restaurant design as well. This particular hospitality design is entirely sustainable and eco-friendly.
This unique sustainability fast food restaurant interior design concept is located in Hamburg’s city centre German. Designed by Ippolito Fleitz group, this sustainability restaurant concept pervades the entire technical restaurant equipment – from energy-efficient kitchen technology, to the team uniform made from FAIRTRADE-certified materials, to economical hand dryers in the toilets. The designer manage to translate the principle of sustainability into an overriding architectural concept.
Rather than force the design to hide this distinction of the front and the back, the approach for Xing was to accentuate the unique nature of each of the spaces. Employing a logic derived from the Surrealists’ game of the Exquisite Corpse, the space is composed of four distinct, yet interlocked areas, each defined by a specific material.
Ubon is a Thai bistro located in the core of kuwait city. It overlooks Fahad Al salim street, a street well respected for it’s commerce back in the days. The space program of this bistro requires an efficient design for all of the kitchen, storage, and toilet areas; allowing for a spacious dining area.
In April 2011 the most recent Japanese restaurant opened in Lisbon. Created by the Architecture Practice “Saraiva + Associados”, the aim of this design was to reflect different facets of Japanese culture. The thought was to surprise the clientele by letting them discover new textures, new colours and new scents in every step they take or even in every visit they make.
HAMA is a Japanese-Brazilian restaurant, located in the southern suburbs of Athens. The concept was influenced by the philosophy of the traditional Japanese house layout, reaching a balance between open space (oku) and closed internal space (ma).
