Design
- Design
- Toby Weber
Leveraging a thoughtful design platform, Bread & Butterfly provides customers with a comfortable atmosphere across multiple dayparts.
- Design
- The Editors
The Boundary, a bustling local bar and grill in Chicago’s bustling Wicker Park neighborhood, underwent a complete renovation in just two weeks. The remodel included replacing all booths with rolling high-top tables for customizable seating, and removing the woodwork along the west wall and exposing the original brick.
- Design
- The Editors
Santa Monica’s popular beachside restaurant 41 Ocean unveiled a new, modern design and updated menu by Executive Chef Patrick Florendo. Both the design and the menu focus on sharable and social dining experiences. The changes were led by Sean Sette, the newly appointed senior vice president of Ozumo Concepts International, along with his team of industry veterans hand-selected from some of Los Angeles’ leading hospitality groups.
- Design
- The Editors
Tava Indian Kitchen announced a makeover that includes a new name, logo, restaurant design and an updated menu.
- Design
- Toby Weber
As a Mexican casual dining chain based in New England — a region better known for lobster and clam chowder — Margaritas Mexican Restaurant represents something of an anomaly.
- Design
- Dana Tanyeri
Mid-century modernism is back in fashion in a big way, both for commercial and residential spaces, and it’s a throwback trend that restaurateurs and designers are embracing in fresh new ways (see below for recent examples). The announcement in early March by the James Beard Foundation, naming The Four Seasons Restaurant in New York City as its inaugural Design Icon Restaurant Award winner, may fan the flames. This truly iconic restaurant is the real deal, an authentic, timeless representation of mid-century design at its oh-so-elegant best.
- Design
- Steve Starr, Owner, starr design
Refreshing a restaurant is like updating old recipes: some need a dash of salt, while others require the addition of entirely new ingredients. As time passes, any establishment can benefit from a redo — no matter the scale. For restaurant operators, updating your environment is not only important, it can be vital to continued success in the ever-changing foodservice industry.
- Design
- Thomas Henry Strenk
Those same entrepreneurs who mined the past for food and drink concepts like speakeasies and tiki bars are looking to the 1970s and 1980s for inspiration. Contemporary takes on the fern bar are filtered through a lens of nostalgia rather than accurate recreations — perhaps more influenced by the Regal Beagle pub in the ’70s sitcom Three’s Company than real life. The concept appeals, designers say, both to those Boomers who remember fern bars fondly as well as the Millennials and X-ers just now discovering them.