Design
- Design
- Dana Tanyeri
Fresh takes on the fast-casual theme seem to emerge almost daily, with new players, new concepts and new pressures on operators within the segment to keep raising the bar on innovation. Almost paradoxically, as customer demands for convenience increase and off-premise sales grow, the on-premise experience has become even more important.
- Design
- Amelia Levin
In this Q&A, Crystal Hinds, owner and operator of effervescence in New Orleans, talks about the design and development of her restaurant, which opened in March 2017 in the Big Easy’s French Quarter. Hinds partnered with Designer Kelly Sutton and Architect Corbett Scott for the space. The chef-driven champagne bar offers a selection of more than 210 bottles, 32 by-the-glass options, flights and a variety of small plates meant for sharing and socializing. And the team behind the design turned the idea of champagne bubbles into a fun, sophisticated restaurant space.
- Design
- Amanda Baltazar
Careful advance work kept the renovation of a 200-year-old building on track for opening.
- Design
- Toby Weber
Over the past few years, Francesco Zimone noticed a trend in Los Angeles dining. The restaurant scene, he says, had gotten overpriced and unsatisfying. After valet parking, drinks and food, it was easy to drop $200 in a night, but still feel rushed and, frankly, hungry. On the other hand, parties at friends’ houses were the best times he’d been having, with plenty of space and time to relax and mingle.
- Design
- The Editors
- Design
- Amanda Baltazar
America’s malls are struggling, with vacancy rates climbing to 9 percent in the third quarter of 2018. But it’s not all bad news: Luxury malls are doing better — so well, in fact, that in March, a brand-new upscale mall opened in New York City. It’s a 7-story, 720,000-square-foot shopping mall on the far west side of Manhattan — an ambitious project for a city that isn’t known for mall shopping.
- Design
- Thomas Henry Strenk
Just as U.S. craft brewers have taken European beer styles and given them uniquely American twists, so have designers adapted the European beer hall for an American audience. As the thirst for beer, both foreign and domestic, has grown, so has the rise of these beer-centric gathering spots.
- Design
- Dana Tanyeri
Talk about hot industry trends like farm-to-table, better burgers, local sourcing, all-day breakfast, even fine-casual service, and the folks at Farmer Boys Restaurants might seem a bit smug. After all, these trends have been core elements of the Riverside, Calif.-based brand since its founding in 1981 by five “farmer boy” brothers who emigrated to the U.S. from Cyprus.