When principals at real estate development firm The Domain Companies went looking for a restaurant concept to anchor The Standard, a new 15-story, $80-million luxury

In 1996, Mitchell Rotolo Sr. opened a pizza and beer place on the campus of Louisiana State University in Baton Rouge. He was in his mid-20s at the time and

Inspired by classic French bistros, Jeune et Jolie's design is charming and fresh, sophisticated and modern. 

This 48-year-old sandwich chain has introduced a new prototype inspired by the city that gave it its start.

Nahita, a Latin American Izakaya, brings a tropical design and global twist to Boston’s hot restaurant scene.

Since its opening in December 2017, the Toronto expression of Chef Akira Back’s eponymous restaurant has dazzled diners with a design that, like the Japanese-Korean

Street food is often the purest expression of a culture’s culinary heart and soul, and it’s just that type of authentic experience that the founders of Hawkers Asian

This fast-casual deli concept redesigned its prototype to emphasize connections to communities, hospitality and elevated food.

Creative ceiling treatments and high-impact design complement the polished-casual, chef-driven Mediterranean dining at this Raleigh, N.C., restaurant situated in the

Comfortable, Modern Design on Fire

Justin Cucci really didn’t want to do another restaurant. He and his team at Edible Beats had already developed four Denver hot spots, each a unique concept and all

Any concept with with the staying power to last 27 years is going to experience some ups and downs. Fazoli’s, an

Though it’s a chain, no one would describe &pizza as corporate. The brainchild of founder and CEO Michael Lastoria, the concept

Needing to keep its base of affluent, in-the-know guests coming back, this entertainment concept has rolled out its second new design in less than 10

An unprecedented drinking culture has arisen in the U.S., fueled by the craft movements in beer, spirits and cocktails. This is a world where increasingly

Three handcrafted drumheads, evoking the spirit of traditional Native American tribal drums, line the back bar wall and help to convey the

Competition for the dining dollar is fiercer than ever. High-quality options are available from a multitude of restaurants; grocery stores have entered the

Finding restaurants with large, comfortable alfresco dining spaces in New York City is no small task. So when word leaked that La

The 47-year-old pizza chain’s new prototype follows the old pizzeria model.

A former food truck opens its fourth location with an ambitious adaptive reuse project.

This fast-casual chain managed internal and external relationships to update its look.

Tasked with completely remodeling popular 13-year-old LA organic American eatery Hedley’s, designers John Sofio and Dominique Labaki from

Sometimes advances in kitchen equipment technology can impact not just the menu but the entire customer experience. Penn Station

The sandwich chain moves seamlessly from daytime to nighttime with its new fast-casual concept.

Convenience store design impacts consumer perceptions and purchases of foodservice items, Technomic finds.

This James Beard semifinalist restaurant celebrates mid-Atlantic cooking in an environment that emphasizes tradition.

Ari Weinzweig and Paul Saginaw started Zingerman’s Delicatessen in 1982 with a

Romacorp, the parent company of Tony Roma’s, plans to redesign the concept’s flagship store in Orlando. When completed, the operation will measure 8,800 square feet and

Quick, creative makeover yields a fresh look for a hot new chef-driven restaurant

This fast-casual chain’s new prototype emphasizes the concept’s food-driven approach while addressing operational concerns.