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Guests are greeted upon entry by the cantilevered brushed aluminum host stand illuminated with a vintage Goffredo Reggiani wall light. Moving forward through an extruded archway that feels more like a passage than a threshold is the adjoining bar room. Visitors are enveloped in floor-to-ceiling cobalt blue tiles with tone-on-tone blue grouting. Weary travelers can trade the din of New York for a moment anchored by the round-edged, wrap-around aluminum clad bar.
Nautical Theme for Coastal Locations
"We aimed to extract colours, textures and impressions from the landscape to translate them into the interior design language," said the studio. "Like the eyedropper tool in Photoshop, but on a real-life scale, we designed the space to mirror its surroundings." Finishing touches like art or photography as well as table accessories, can delight your guests and give them something to talk about. Keeping your restaurant’s clientele and atmosphere in mind can help drive your design decisions. And don’t worry – you don’t need to be a pro to create something customers will love.
Pay Attention to Lighting
Get some inspiration for your restaurant seating from Cafe Cancan in Toronto, Canada. When it comes to conceptualizing an interior design or layout for your commercialized venue, common sense dictates that there should be a place for everything and everything should have a place. In other words, tidiness, organization, and putting things where they belong are crucial to operating a (successful) dining setting, especially bars and pubs. Constraints of a bar or a nightclub are poor interior designing, lack of conceptualization in layouts, worn out furniture, incompetent staff, and insufficient cocktail stations. While putting serving utensils, liquor, and glassware in their appropriate selves are good places to start with, the true secret to running an efficient drinking spot is meticulous planning of a bar layout and/or a pub interior design.
Restaurant and Bar Design Awards: the Vision of Taste - Fine Dining Lovers Intl
Restaurant and Bar Design Awards: the Vision of Taste.
Posted: Sat, 20 Oct 2018 07:00:00 GMT [source]
Elastika Brings Modern Dining to the Historic Moore Building
Salobie Restaurant, a modern Georgian cuisine restaurant, occupied in the so-called “stalinka” building erected in 1953 in central Chernihiv, Ukraine, is an eclectic vision that honors its impressive lineage. From leather couches to decorative elements and some tableware seeped in shades of brown, inclines to the terracotta theme, and occupies two floors. ‘Vinyl bar’ in the basement is like a venue within a venue, with a fog machine that creates a chamber-like vibe. Exquisitely crafted in a tropical romance with shades of blushed pink and blissful greens, Pierre’s Bistro & Bar at the InterContinental in Dubai Festival City harbours an iconic dining ambience that’s classy, bold and feminine. Reusing existing high back and wing armchairs, redone in bold print fabric and banquet seating reupholstered in vibrant coloured leather add to the refreshing persona of the bistro. PAPA Dubai, the dining and entertainment at the heart of riverside Al Habtoor City, is audacious and bold.
In the ever-evolving landscape of hospitality, meticulously crafted restaurants with thematic bars have popped up as cultural epicentres. Here architecture, interior design and mixology concoct remarkable experiences. Some highlights include a return to midcentury modern design but with unexpected touches.
Restaurant architecture is ever-evolving, with new trends constantly emerging as architects and designers strive to create spaces that not only stand out but also provide memorable dining experiences. The integration of the restaurant’s culinary philosophy with its design not only enriches the dining experience but also strengthens the connection between the guests and the food. When the environment resonates with the menu, it enhances the authenticity and appeal of the culinary offerings.
Eight home interiors where mezzanines maximise usable space
While most restaurants use their bar for walk-ins, you could let guests reserve bar seating for a more casual dining experience. If your restaurant is booked solid night after night, then saving bar seating for reservations can help you guarantee revenue. However, you should always have a place for restaurant customers to walk in and wait, so if that’s not the bar, create a lounge area where customers can order food and drinks while waiting.
Restaurants to Try This Weekend in Los Angeles: April 26
Best New Restaurant and Bar Design in San Francisco in 2021 - Eater SF
Best New Restaurant and Bar Design in San Francisco in 2021.
Posted: Tue, 21 Dec 2021 08:00:00 GMT [source]
Fine dining establishments are the epitome of elegance, where design precision brings sophisticated aesthetics to the forefront. The strategic use of color contrast, such as pink and white, invokes images of milkshakes and doughnuts, engaging customers’ senses before a single bite is taken. Add some visual intrigue to your bar with countertop decorations and creative back bar displays. Will you have traditional bar stools without backs, or bar-height chairs with backs?
Farmhouse Style With Reclaimed Woods
Naran will spearhead Schezwan Club’s slate of cocktails, drawing some inspiration from Ye’s Apothecary in New York. The restaurant will also serve regionally influenced classic cocktails like the Singapore Sling and the Pegu Club from Myanmar. Naran knows that it won’t be easy to procure the specialty liquors required to produce these rarer drinks, but the trouble will be worth it to honor Schezwan Club’s vision.
It’s a look that captures evening allure without veering into tackiness in this genre. Thomas Kalb and Vanessa Tilaka worked on this stunning Pasadena space for years, and the design by Oonagh Ryan of ORA is a triumphant use of a 1922 building. With a modern “grandma’s house” feel featuring an open kitchen, vintage photography, and compelling design details, Agnes offers a seamless outdoor experience as well.
“It’s just such a volatile space, you never know what’s gonna happen, I don’t think I’ll ever feel safe,” he says. “All of my favorite restauranteurs that I looked up to getting into the industry have mostly closed the restaurants that they had open, like Roy [Choi], Eddie [Huang], Jon & Vinny’s. Data shows that this is a tough-ass industry.” Naran doesn’t foresee running restaurants “forever,” but recognizes the opportunities he has, financially and in terms of cultural collateral, at this moment. Avish Naran, the restaurateur behind the smash-hit Indian sports bar Pijja Palace, is opening an eagerly anticipated follow-up next year. After making an indelible mark on Los Angeles’s dining scene by eschewing conventional cooking standards, Naran is drawing on a similarly refreshing approach at the forthcoming Schezwan Club.
This involves using architecture and design to tell a story or evoke a specific atmosphere, transporting diners to another place or time. Pop-up restaurants are all about creating temporary, stylish spaces that resonate with straightforward menu offerings. These establishments thrive on simplicity and flexibility, often operating in unique or makeshift locations to attract attention and spread brand awareness. Barbeque restaurants focus on creating personalized dining experiences within rustic and warm settings. It ensures that every element, from the layout to the lighting, works harmoniously to enhance the dining experience and operational efficiency.
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