The design of the Molitor hotel pays homage to its rich legacy, after being an Art Deco icon, then a graffiti destination.
The celebrated designer talks about her interior design work at SHoP, new fabrication technologies, and opening her own firm.
A New York hotel entices guests out of their rooms with a spectacular, welcoming communal space.
A look at the work of Adam Tihany, the iconic interior designer
Matt Orlando and Gubi bring fine dining to Copenhagen’s industrial waterfront.
Emerging restaurant designers who understand the connections between menu, price, and place
The mavin of hotel design speaks about creativity, intuition, culture, and a rapidly changing marketplace
In an increasingly smaller and more wired world, the challenge for hotels today goes beyond the logistics of lodging, and now includes illusive and ephemeral offerings.
Ruy Ohtake's Hotel Unique is known for its daring use of color
Pfifferling deli, photo by Paul Clemence This summer I visited two design-obsessed friends in Basel, Switzerland. After a long morning weaving among the works of Herzog & de Meuron (the firm's hometown brims with their buildings), all I wanted was…
Vienna’s oldest standing curtain-wall building welcomes a different kind of crowd.
Amangiri, Canyon Point, Utah, picked by designer Amy Lau for its great view (photo courtesy Kempinski Hotels) I have many pet peeves that, I wager, are shared by most travelers today. Among these moments of discomfort are the endless security lines…
One highlight of this year’s Architectural Digest Home Design Show was DIFFA’s Dining by Design. This special exhibition features a smorgasbord of more than 40 dining environments created through a series of collaborations between designers and design brands. These whimsical installations…
The sector that once seemed to crank out a new Nobu each week has had to learn to make do with less. Much less. To hear David Rockwell, the high priest of chichi hospitality design, tell it, that’s a good…
At the Standard, André Balazs’s High Line–straddling hotel, the show occurs on both sides of the glass.
A daring new building by one of our quietly great firms shouldn’t really come as a surprise.
The HD Expo in Las Vegas suggests that hospitality design is going green. Well, sort of.
Steps from a farm but thoroughly modern in spirit, Blue Hill powers its agrarian ideals with technology.
Food transformed into vapor, portable cooking gadgetry, and sports metaphors are the keys to this unconventional kitchen laboratory.
Just as the restaurant is connected to a community of local suppliers, the Chez Panisse kitchen reaches out to diners, offering a better understanding of what goes into a meal.