Design
- Design
- Toby Weber
Florida-based Avocado Grill is a farm-to-table tapas style restaurant that features local produce, seafood and more.
- Design
- Amanda Baltazar
There’s a new look at Beef ‘O’ Brady’s. The Tampa, Fla.-based brand is remodeling both franchised and corporate locations and seeing a related sales increase.
The goal of the remodel was to refresh the 35-year-old brand, improve service and food quality. Beef ‘O’ Brady’s has 150 units, 22 of which are corporately-owned.
CEO Chris Elliott talks to rd+d about the remodel.
- Design
- The Editors
Newk’s Eatery debuted a new restaurant prototype in its home market of Jackson, Miss., and re-opened all seven of its home market locations.
- Design
- The Editors
A Q&A with Dean Jeffery, Head of Marketing and New Product Development, Grand Rapids Chair Company
- Design
- The Editors
Spanning two floors and 1,000 square feet, D’Two States is a fusion restaurant that offers traditional and original takes on two states in India: Maharashtra and Punjab. The menu reflects the culinary best of both, while the design seeks to celebrate the cultural identities of both.
- Design
- The Editors
To carve out a niche and create a point of differentiation in a crowded market, more bars and restaurants are amassing curated collections of a single-spirit category — whiskey, tequila and mescal, rum, gin, brandy and other liquors. Such in-depth selections attract aficionados seeking rare and highly allocated bottlings. This strategy also showcases the knowledge and expertise of the bar staff and gives a laser-sharp focus to cocktail programs.
- Design
- Rebecca Kilbreath
It’s a question I’ve been asked repeatedly in recent years because it seems everyone in the restaurant design community — indeed, the design community as a whole — goes to this annual global furnishings and design event for inspiration, to see what’s next and to share their love of good design.