Design
- 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.
- Design
- Dana Tanyeri
When news leaked that the Italian restaurant next to Lola, the flagship restaurant of Michael Symon Restaurants (MSR) in Cleveland, might be going up for sale, Symon and his team got busy.
- Design
- Toby Weber
This fast-casual chain managed internal and external relationships to update its look.
- Design
- Dana Tanyeri
Mercier shares a few of the concepts, products and materials that (fer) studio chose to bring Officine Brera to life.