Back to the Future with Retro Bars

Those same entrepreneurs who mined the past for food and drink concepts like speakeasies and tiki bars are looking to the 1970s and 1980s for inspiration. Contemporary takes on the fern bar are filtered through a lens of nostalgia rather than accurate recreations — perhaps more influenced by the Regal Beagle pub in the ’70s sitcom Three’s Company than real life. The concept appeals, designers say, both to those Boomers who remember fern bars fondly as well as the Millennials and X-ers just now discovering them.

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How to: Select Window Coverings

Window coverings are one of the first things guests see when approaching a restaurant, and in this business, first impressions matter. On the exterior, you want to appear welcoming. On the interior, you want every detail to look great.

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The Curious Case of Value Engineering

Controlling costs is critical when it comes to restaurant design and construction. Without the proper checks and balances, projects can go off the rails and budgets can reach astronomical proportions. However, too many budgetary limitations can have a negative impact on not only the design of a restaurant, but also its customer experience. This is where value engineering (should) step into the picture.

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Design-Forward Chinese Restaurant WUJ Expands to Greenwich

Not even a full year after the first and second locations opened in Scarsdale and Rye, N.Y., a third WUJI restaurant is on track to open in Greenwich, Conn., this spring.

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Design Market: Minneapolis Restaurants

The dining and drinking scene in Minneapolis has changed dramatically in just the last few years. As more chef-driven, design-forward restaurants and casual eateries open in burgeoning neighborhoods, it’s easier to get a taste of this expanding culinary market. Here are three design-forward concepts making an impact in this market.

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New Fast-Casual Vegan Concept stakes a Claim in New York

E Squared Hospitality (E2), the New York City–based group behind such beefy full-service brands as BLT Steak, BLT Prime and BLT Burger, last summer added a fresh new face to its portfolio — one that takes the company in a couple of new directions. The company’s first fast-casual venture, by CHLOE., opened in August near the New York University (NYU) campus. It’s also 100 percent vegan — from the burgers to the fabric on the banquette. What’s more, the concept is the result of a unique collaboration with its namesake chef, Chloe Coscarelli, author of several vegan cookbooks and 2010 winner of the Food Network’s Cupcake Wars reality cooking series.

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rd+d September/October Magazine Cover