Design
- Design
- The Editors
Megan Walsh is a project architectural designer at Aria Group Architects, leading design for one of the four studios in the office.
- Design
- Dana Tanyeri
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 involving demanding, multiyear adaptive reuse projects. He felt he had neither the time nor the energy for another one.
- Design
- The Editors
Philadelphia International Airport (PHL), American Airlines, MarketPlace PHL and hospitality group OTG unveiled PHL’s new Terminal B, a $30 million investment that includes local chef-driven concepts and a free-flowing design.
- Design
- Toby Weber
Based in Washington, D.C., Slipstream is a hybrid concept. In the morning, the operation offers coffee and breakfast items like frittatas and yogurt with granola. In the evening, it serves craft cocktails along with sandwiches, salads and small bites.
- Design
- The Editors
Baton Rouge, La.-based Rotolo’s Pizzeria debuted its third location — and its new prototype. Located in the restaurant chain’s hometown, this marks Rotolo’s 23rd location in Louisiana and the 31st system wide.
- Design
- Steve Starr, president of starrdesign
There is a specific psychology behind effective seating layout and design.
- Design
- Toby Weber
They say everything’s bigger in Texas — and it’s not just a saying at Ferris Wheelers Backyard & BBQ. The restaurant’s owners, This & That Concepts, created not just a barbecue joint but an outdoor space filled with games, activities and, yes, a working Ferris wheel for guests to ride.
- Design
- Toby Weber
Inspired by the heyday of the Kennedyesque leisure set, Somerset opened last month in the Viceroy Hotel on Chicago’s Gold Coast.