Design
- Design
- Lisa White
The cookline is the engine of both commercial and noncommercial kitchens because it is the preparation station for most of the hot food.
- Design
- The Editors
Exuding Mexican charm, the new restaurant doubles as an art installation displaying artwork, sculptures and more.
- Design
- Amanda Baltazar
Sushi restaurants are deviating from the script. Designers are adding flair, modernity, color, and the unexpected.
- Design
- Peter Fabris
The design of a new restaurant or a major renovation of an existing space should include a thoughtful assessment of how furnishings enhance the overall aesthetic.
- Design
- Rebecca Kilbreath
The fast-moving world of AI has been a particular interest of mine of late. Last year, I even let ChatGPT take a crack at writing an editor’s letter for this magazine (and the results were rather dull).
- Design
- Dana Tanyeri
Restaurants have been a specialty of Ervin Architecture since its founding and its portfolio of architecture and interior design work now showcases a diverse array of commercial restaurant, hospitality and entertainment industry projects as well as luxury residences.
- Design
- Amanda Baltazar
Today’s college and university students are vocal, opinionated, and knowledgeable about global cuisine — and they know what they do and don’t like to eat!