Bel Campo

The American Institute of Architects Los Angeles (AIA | LA) announced the winners of the ninth annual Restaurant Design Awards during the Dwell on Design exposition in late June. Winning projects were selected from among 16 finalists in 3 categories: Restaurant, Café/Bar and Lounge/Nightclub. The jury was so captivated by one entry, in particular, that they also created a new "Best New Concept Award."

That award went to Belcampo Meat Co., Larkspur, Calif., which offers a full butcher counter, restaurant and grocery store in a classic farmhouse style location designed by BCV Architects. Belcampo sources all of its meat from its own 10,000-acre farm in northern California. The menu is focused on the operation's glass meat locker, which customers can see into behind the counter. Opened last November, it's the first of what is expected to grow to a chain of Belcampo Meat Co. butcher shops/restaurants throughout the state.

Other AIA | LA Restaurant Design Awards went to:

  • Nobu Malibu, Malibu, Calif., designed by Montalba Architects, Inc. & Studio PCH, LLC
  • Superba Snack Bar, Venice, Calif., designed by Design, Bitches & Reed Architectural Group
  • Beer Belly, Los Angeles, designed by MAKE Architecture
  • Northern Lights Bar in Iceland's ION Hotel, designed by Minarc
  • Chambers Eat + Drink, San Francisco, designed by Samonsky + Pometta Architects LLP & Mr. Important Design
  • SHOREbar, Los Angeles, designed by Built Design

Northern Lights Bar and SHOREbar also won People's Choice Awards, as did Outliers Eatery in Portland, Maine,
designed by Remi Design.