Steakhouse concepts are typically “masculine” spaces with dark woods, low lighting and heavy, dark leather upholstery. Meat Market is a different beast.
Estimated to be responsible for 20% of the global caviar market, Petrossian’s latest shop and tasting room in Paris sets a backdrop for memorable experiences served in a
Based in San Diego, Better Buzz Coffee is an emerging chain that eschews the warm wood tones and aesthetic that the largest players in the coffee space embrace. Two
Opened in the fall of 2019, Black Rail Kitchen + Bar is an upscale yet relaxed operation offering craft cocktails and Southern California cuisine with Mediterranean
California’s Four Seasons Westlake Village hotel recently upgraded three of its foodservice operations. The spaces were all designed by EDG design and are owned by
Based in Miami, DIRT describes itself as a place where “clean eating and great taste coexist.”
JA Jiaozi, a recent rd+d award winner, is bringing authentic dumplings to the U.S.
Front-of-house trends may focus on Instagram and experiential design, but in the end, every successful restaurant experience comes down to the quality of food and the
Designer Insights: Anita Summers, Principal & Lighting Designer, The Johnson Studio at Cooper Carry
Restaurants that can transition from daytime to night can bring in revenue from multiple dayparts.
Light Emitting Diode (LED) lighting technology has come a long way and is developing so quickly that even lighting designers are
The look of an operation should always align with the quality of its food. That simple statement drives plenty of redesigns, including the project recently completed by
Advancements in lighting design and technology make it easier for restaurant operators to think outside the box. Once-standard fixtures are giving way to design-integral
Lighting. Every restaurant has it and the number of options available to owners and designers seemingly multiplies by the day. "It's like going to a candy shop: there are