New Pork Shoppe Proves Barbecue Can Wear Plaid

A certain aesthetic springs to mind with traditional barbecue restaurants, where design often receives far less attention than smoke, sauce and brisket. The same does not apply at the new Pork Shoppe in Chicago's eclectic Andersonville neighborhood. The owners of this two-unit restaurant set out to prove that serious barbecue and sophisticated design need not be mutually exclusive.

Read more ...

Trending: Restaurant-Market Hybrids

Why have restaurant-market hybrids become such a rising trend? It’s simple math, really. When well designed, the whole becomes greater than the sum of its parts. Restaurants that incorporate one or more retail food sections enjoy several advantages. However, guiding customers through the experience requires design elements such as traffic patterns, materials and finishes.

Read more ...

Renovating Two Historic Landmarks in Chicago

Thalia Hall and Cindy’s at the Chicago Athletic Association Hotel

Read more ...

Hyatt Century City Experiments with First-Ever Pop-Up Restaurant

A beta test of the Hyatt Regency brand, Viento, at the Hyatt Century City in Los Angeles was designed as a pop-up restaurant that can be periodically switched out to showcase different concepts through menu and design changes. As such, designers looked to develop a blank slate for the renovated space so that additional decorations could be added to create that changing concept. If successful, the hotel giant plans to roll out the pop-up concept nationally.

Read more ...

Sharky’s Woodfired Mexican Grill

New prototype elevates the fast-casual dining experience.

Read more ...

Cashing in on the Container Craze

Innovative restaurant operators continue to collaborate with creative designers to develop restaurants out of shipping containers. The results are smaller, focused concepts that often can go where other brick and mortar locations can't.

Read more ...

Current Issue

rdd May June 2018 cvr