Design
- Design
- Toby Weber
By paying attention to the details, Nekter Juice Bar uses a series of well-thought-out design choices to reinforce the chain’s brand position of providing a menu of freshly prepared, better- for- you menu items and encourages customers to live a healthier lifestyle.
- Design
- The Editors
As the chain gets ready to accelerate its domestic and international growth efforts, Saladworks is preparing a new restaurant design that will include an updated logo. The fresh made salad concept’s new prototype will measure 2,000 square feet, smaller than previous iterations.
- Design
- The Editors
Flank, a new 240-seat steakhouse inspired by the century-old beefsteak meal where hundreds of men would consume massive quantities of meat with their bare hands, opened in Waltham, Mass., earlier this month. Whole House group, a hospitality company led by managing partner Greg Hill, owns and operates this restaurant.
- Design
- The Editors
In opening its fifth location, STACKED: Food Well Built, enhanced its design to feature more industrial-urban chic elements and include more wood treatments that underscore the “stacked” nature of the brand.
- Design
- The Editors
Acclaimed hospitality designer Paul Basile of BASILE Studio (Ironside Fish & Oyster, UnderBelly, Craft & Commerce) teamed with up-and-coming restaurateur Kory Stetina to open KINDRED, a San Diego-based cocktail bar and vegan restaurant concept. The operation features a creative design interplay of dark and light, masculine and feminine and ornate flourishes coupled with rebellious illustrations.
- Design
- The Editors
Acclaimed restaurateur Stephen Starr (Morimoto, Upland, The Continental) teamed up with Shawn Hausman Design (Chateau Marmont, The Standard) to open Le Zoo, a 200-seat French brasserie in Miami. This represents Starr's fourth restaurant in South Florida.
