The interiors of the Elsie Rooftop, perched atop an office tower near Times Square, draws inspiration from legendary 20th century socialite and interior designer, Elsie de Wolfe.
Why shouldn’t our objects be environmentally digestible, like the other earthly elements that keep us alive?
As part of Archtober, the Center for Architecture hosted the second annual Great Architectural Bake-Off.
With ambitions to tackle the global food crisis, the new design pub isn't your typical feel-good foodie mag.
Farmhouse, a new profit-generating event space designed by Oregon-born environmental architect Thomas Kosbau, highlights the mainstreaming of sustainability.
Waste in both food and design was the theme of chef Dan Barber's pop-up restaurant WastED, designed by Brooklyn architecture office formlessfinder.
For the past three years Metroplis’s publisher and editor in chief Susan S. Szenasy has been moderating a series of discussions with industry leaders on important issues surrounding human-centered design. On November 15, 2016, she talked with experts in hospitality…
Two hip San Francisco restaurateurs turn their focus toward sustainable fine dining.
In Vietnam's Dong Nai province, an experimental kindergarten designed by Vo Trong Nghia Architects inculcates young pupils in the ways of food cultivation.
Concerns for locally sourced food and community building come together in the Grand Rapids Downtown Market in West Michigan.
Underneath the playful antics of the British duo's mind-bending, tongue-tickling lies an architectural rigor.
A butcher shop in São Paulo redefines the experience of buying meat by channeling sophistication and a gallery-like ambiance.
A recent panel discussion at Nucraft explored the intersection between artisan design and food.
The specialty coffee group's new cafe is a great place to work—for both customers and employees.
Christian Haas’s delicate tableware is designed to stand up to everyday use.
The Edible Schoolyard project brings farming and cooking into the classroom.
Matt Orlando and Gubi bring fine dining to Copenhagen’s industrial waterfront.
Two principals of decorative glass makers Skyline Design discuss how craft ethos can be found everywhere, including noodles.
For those who seek complete control over their food, these products are the ideal solution.
The Malle W. Trousseau collects culinary tools you’d be proud to hand down.