Design
- Design
- Steve Starr, president of starrdesign
There are a few key ways operators can pull together their product, service and environment.
- Design
- Toby Weber
Based in Minneapolis, Fig + Farro describes itself as a global vegetarian comfort food restaurant.
- Design
- Rebecca Kilbreath
Alberta, Canada-based quick-service concept Edo Japan’s latest brand evolution, Fresh Take, debuted in Edmonton this winter and has rolled out to four new locations, the latest in Calgary.
- Design
- Amelia Levin
Designed by EDG and Axis Architecture, Scroll Bar Waterside Kitchen opened in early February at the new Pullman San Francisco Bay hotel in Redwood City, Calif.
- Design
- Amelia Levin
It took nearly 10 years for Emmanuel Nony and Chef/Partner Andrew Zimmerman to add a second restaurant after their first, Sepia, led the Chicago’s collection of seasonally-driven, fine-dining restaurants. Proxi, with its high design and globally-inspired cuisine, has already garnered numerous accolades, both for its innovative food and lively ambience.
- Design
- Amanda Baltazar
Convalescing children filled the space at 321 West Hill Street in Decatur, Ga., 99 years ago, when a building was erected as the East Wing of the Old Scottish Rite Convalescent Home for Crippled Children.
- Design
- Toby Weber
Everything’s bigger in Texas, and Front Burner Restaurants has embodied the lone star state in one new 22,000-square-foot, three-story restaurants concept located in the Dallas suburb of Plano.