Design
- Design
- Thomas Henry Strenk
While all types of pizzas have been among America’s favorite foods, Neapolitan-style pies are the current hottest trend. As spelled out by the Italian organization Associazione Verace Pizza Napoletana, restaurant operators must make this “true” style of pizza to exacting standards. The association specifies the quality and type of ingredients, sauce and dough production techniques, and rising times. Most important, Pizza Napoletana can only be made in a wood-fired oven that has reached a temperature of 485 degrees C (905 degrees F). “This is essential,” admonishes the Italian association.
- Design
- Amanda Baltazar
The sandwich chain moves seamlessly from daytime to nighttime with its new fast-casual concept.
- Design
- Toby Weber
This Miami eatery uses thoughtful design to emphasize the craftsmanship of its food.
- Design
- Amanda Baltazar
The inside and the outside merge at Glass and Vine in Miami, Fla.which was the specific intent of designer Vincent Celano. The owner of Celano Design Studio in New York City, Celano says this allows the restaurant’s owners to maximize the square footage of the restaurant but also offer a lifestyle concept where energy flows seamlessly from the outside to the inside and back again.
- Design
- Valerie Killifer
Mexico City has earned a reputation for being a food lover’s mecca. So it’s no wonder that the city’s restaurant design has taken an innovative and artistic turn. Fueled by a Mexican cooking renaissance thanks to menu globalization, diners have become privy to creative menu items served in intoxicating environments. These two restaurant designs are as architecturally inspiring as the food they serve.
- Design
- Toby Weber
Connors Steak & Seafood recently opened its fourth location, this one in Franklin, Tenn.
- Design
- Dana Tanyeri
During rd+d’s recent webcast, Designers Dish, Live! (you can hear the whole thing for free here), three seasoned designers shared insights on some of the biggest forces and trends shaping their restaurant projects today. Top among them is the move to create integrative, immersive designs that bring diners closer to the action, that eliminate traditional barriers between front of the house and back of the house.
