Bettina, located the scenic resort town of Montecito, blends L.A.-based architect Barbara Bestor's brand of California cool with upscale coastal chic.
A Slice of New York with a California Twist: Studio Jesse James Designs Roberta's Pizza in Los Angeles
Roberta's, a pizza pilgrimage destination in Brooklyn's Bushwick neighborhood, wanted a fresh, locally-attuned look for its Culver City outpost.
Designer Craig Stanghetta, founder of local firm Ste. Marie, wanted to authentically evoke the atmosphere and look of a Italian café and grocer.
The restaurant, located in northern Bogotá, fluidly connects its interiors and exteriors with glass, concrete, and wood.
The Minneapolis restaurant All Square, a pro-bono project by Syracuse-based Architecture Office, operates under the mantra, “Don’t Judge, Just Eat.”
Gehry Partners is helming a major multi-year renovation of the museum, which includes a new restaurant and cafe in the Neo-Classical building’s lower levels.
The international Portuguese-style chicken restaurant is continuing its U.S. expansion by merging bold flavors with bold design.
The 60-seat Harlan+Holden Glasshouse Café includes custom seating by the designers for Wiener GTV Design, bespoke stone floors, and lighting by Louis Poulsen and Rubn.
Pacific Standard Time, whose interiors are by New York–based firm Parts and Labor Design, is awash in a palette of terrazzo, textural glazed tile, leather, and wood galore.
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.
Two new sparkling buildings in Chicago—designed by Carol Ross Barney and Gensler, respectively—demonstrate a new design direction for the ubiquitous fast-food chain.
The overhaul, which includes a new kitchen and a revamped courtyard for Chef Thomas Keller's famed California restaurant, was inspired by the "complex choreography of the kitchen."
Faced with consumers who value authenticity, quality and storytelling, designers have to think about the full user journey, which starts before a customer enters and continues after they leave.
The restaurant, appropriately named "Under," will be located on the southern tip of Norway's coastline.
Architect Brad Cloepfil, working with co-owners Will Guidara and Daniel Humm, drew from both nature and the restaurant's past to revamp the world-renowned culinary destination.
Arktura takes bespoke design to a whole new level, using specially engineered software, advanced robotic manufacturing, and sustainable materials and processes to make innovative architectural systems.
Waste in both food and design was the theme of chef Dan Barber's pop-up restaurant WastED, designed by Brooklyn architecture office formlessfinder.
Two hip San Francisco restaurateurs turn their focus toward sustainable fine dining.
A recent Pratt panel discussed the merits and emphases of restaurant design.
An international band of designers redefine the dining experience.