Posts Tagged ‘restaurant’

Earl’s Gourmet Grub by FreelandBuck, Los Angeles

August 15th, 2011

FreelandBuck projected Earl’s Gourmet Grub, an artisanal deli and gourmet market in Los Angeles, USA. Architectural computation is generally promoted in relation to high-tech building systems and iconic towers. Earl’s Gourmet Grub is a test case in how computational architecture can enrich everyday use.

Dogmatic Restaurant by EFGH, New York

August 6th, 2011

The design of the 600 sq ft interior and storefront for the new flagship restaurant Dogmatic Gourmet Sausage System on Union Square, is based on the aesthetics of the butchery, which becomes the generative approach to the project.

The Nautilus Project by Design Spirits, Singapore

August 6th, 2011

Japanese studio Design Spirits has designed the Nautilus Project, a restaurant located on the fourth floor of the ION shopping center in Singapore. In designer’s words, “The Nautilus Project is located on the fourth floor of the ION shopping center, where opened recently on the Orchard Road, Singapore.

Dock Kitchen restaurant by Here Design, London

August 4th, 2011

Here Design created the identity for the much-lauded Dock Kitchen restaurant in Ladbroke Grove, London.

Teeq by Design Spirits Co., Kuala Lumpur

August 4th, 2011

Teeq is a rooftop restaurant in Kuala Lumpur. Located in what was the 8th floor parking garage of a shopping center, the project includes a club, theater, restaurant and courtyard. Surrounded by desirable and natural views, the design aims to equally emphasize the interior and exterior spaces.

Delicatessen by nemaworkshop, New York

August 3rd, 2011

For the design of Delicatessen, nemaworkshop explored the concept of urban identity, namely the vibrant SoHo neighborhood and more specifically the NY newsstand. Typically overlooked because of its ubiquity, the newsstand serves as an atypical yet appropriate model. They are open, in-and-out thoroughfares which foster a unique breed of social energy.

The Cave Restaurant by Koichi Takada Architects, Sydney

August 1st, 2011

We aim to change the way we eat and chat in restaurants. The acoustic quality of restaurants contributes to the comfort and enjoyment of a dining experience. We have experimented with noise levels in relation to the comfort of dining and the ambience a cave like environment can create.

Chan restaurant and bar by Andy Martin Associates, Thessaloniki

July 28th, 2011

ama design studio’s concept for Chan ‘pan-Asian’ restaurant and bar at ‘The Met’ hotel, Thessaloniki, Greece, is a lively fusion of modern aesthetic and traditional Asian motifs. The internal dining space is 230sqm and 150sqm for external dining in the hotels courtyard.

The Soho – The Canteen by Wonderwall, Tokyo

July 26th, 2011

Katayama designed this café with the assumption that it would be frequented everyday by tenants of the SOHO and people working in the neighborhood. He applied the same multi-color motif from the open space in the middle of the building to on of the walls in the café and also inside its lively open kitchen. Plenty of natural light and ocean view terrace seating help create a very liberating and comforting atmosphere.

Barbican Foodhall and Lounge by SHH, London

July 25th, 2011

SHH created new interiors for the spaces in Autumn 2010, with a brief to bring the food and beverage offer at the world-famous Barbican Centre up to the same standard as its arts and performance offer, as well as creating destination venues in their own right.

Busaba Eathai by David Archer Architects, Bicester

July 20th, 2011

Busaba Bicester is the first Busaba to open outside London. The restaurant opened in December 2010 in the Bicester Village Retail Park. The opportunity offered in this location included a space that provided 9m high ceilings and a mezzanine floor overlooking the main dining room.

Honeycomb Restaurant by SAKO Architects, Shenzhen

July 18th, 2011

A restaurant is a place where externalizes the ordinary eating and drinking behaviors. It is utilized in cases where only the location has been externalized for convenience purpose, or for enjoying delicious food prepared by skilled chef, or to hold special events, The Honeycomb is the latter case which sought to create an unordinary space.

M.B. Post Restaurant by SJ Jones Architects

July 15th, 2011

From the 1950s until the 1970s, the Manhattan Beach Post Office doled out mail to the local residents and was often a good place to see your neighbors. Now the location is an even better place to meetup as it houses the M.B. Post Restaurant, a hip new restaurant serving up tasty tapas plates and craft beer created by executive chef David LeFevre. Accompanying the well reviewed menu is a modern yet homey interior designed by SJ Jones Architects, who aimed at keeping with the original feel of the post office and the town vernacular by using vintage decor and reclaimed wood.

Twister Restaurant by Sergey Makhno & Butenko Vasiliy, Kiev

July 12th, 2011

Design team of Sergey Makhno and Butenko Vasiliy have completed the interior for a restaurant in Kiev, where you can fell like baby bird while drinking cocktail or have a dinner at tornado top. This restaurant can be classed as modern European and offers a molecular kitchen style dishes.

Nat. Fine Bio Food Restaurant interior by eins:eins Architects

July 9th, 2011

The main contradiction of a “natural” restaurant in an artificial urban environment becomes the core of the design. This is reflected in the contrast between natural form and disciplined, geometric abstraction, as well as in the coming together of nearly dematerialized and overly tactile, sensuous surfaces.

Pio Pio Restaurant by Sebastian Marsical Studio

July 8th, 2011

A nice restaurant design which is called the Pio Pio Restaurant is completed designed by the Sebastian Marsical Studio. This amazing restaurant is built in New York. By the architect, this restaurant is built by two components of materials, it is concrete and wood.

Mazzo by Concrete Architectural Associates

July 7th, 2011

This is a typical Amsterdam building: the space is narrow and very deep fused together with different floor and ceiling levels, which automatically provides a natural position for the restaurant. Located in Rozengracht, has a ceiling height of five feet and the face is directed outward.

MOODs Eco Hotel, Prague

June 16th, 2011

Settled within a quiet side street just a few steps away from Prague’s city center, the MOODs hotel is a gorgeous, high-tech and eco-friendly boutique accommodation, designed by a team of Czech architects led by Vladimir Žák and Roman Vrtiška. This posh retreat has transformed the hotel scene in the historic capital, offering unparalleled service and luxurious comfort to its visitors. Situated in a refurbished building was once a bank, the hotel opened its doors just two years ago with stunning interiors built from fast growing bamboo, recycled-wood floors and it even features a luscious living wall at the entrance made entirely out of moss.

Commerce Design Award: STROFILIA

June 9th, 2011

Greek restaurant Strofilia is located in a former wine storehouse and consists of three different spaces. The first dining-room, redesigned by Delacroix & Friant, is a completely white space, spiced up using design furniture, wooden wine cases as wall coverage and coloured ‘totem poles’. The room in the back is decorated in the traditional Greek manner with brick wall and original wooden details and furniture. After dinner, guests can relax in the 17th century brick basement.

Commerce Design Award: PANTONE HOTEL

June 9th, 2011

The Pantone Hotel, designed by Michel Penneman and Olivier Hannaert, invites its visitors to discover Brussels through a coloured lens in an environment with all necessary comfort. The first hotel in the world inspired by the Pantone colour code, shows on each of the seven floors a different colour that returns in the details in every room such as the unique pictures of Victor Levy, an abstract version of Brussels’s city landscape.