Design
- Design
- Rebecca Kilbreath
Junction Bakery & Bistro is the latest offering from restaurateur Noe Landini and chef/baker Nathan Hatfield. It serves breakfast, lunch, dinner, grab-and-go pastries, coffee drinks and fresh-pressed juice to customers in the Del Ray neighborhood of Alexandria, Va.
- Design
- Amelia Levin
Boston’s dining scene has exploded in recent years, and the design — not just the food — of its newest and trending places continues to test creative limits. Here we look at one design that pays homage to Boston’s supper club past while still being thoroughly modern and another that perfects the aesthetic of a modern sushi bar.
- Design
- Rebecca Kilbreath
Good food alone won’t turn a franchise into a roaring success. To succeed, an operation needs a solid franchisee support system and, of course, a design that compliments the overall concept. Founded in 2004, Pittsfield, Mass.-based Hot Harry’s Fresh Burritos is a fast-casual concept that proves the point. The chain has been franchising for several years, but has never had more than a handful of stores.
- Design
- Amelia Levin
Former Charlie Trotter Alums and Chefs John and Karen Shields opened their first Chicago restaurant in the West Loop neighborhood. The dual-concept Smyth + The Loyalist features a tasting menu, finer dining restaurant (Smyth) with 40 seats upstairs with a more casual, 80-seat restaurant and bar (The Loyalist) downstairs.
- Design
- Amelia Levin
James Beard Award-winning Chef Shawn McClain and chef/partner of Sage at ARIA Resort & Casino in Las Vegas teamed up with Studio Munge’s Principal Interior Designer Alessandro Munge and Modern Mixologist Tony Abou-Ganim to develop the concept and food and beverage menus for Libertine Social, a new, high-end pub inside Mandalay Bay.
- Design
- Rebecca Kilbreath
As the new editor in chief for restaurant development + design, I’m excited.
- Design
- Brian Miller, Director of Design Strategy, Streetsense
At many new restaurants, the best seat in the house is at the bar.