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Browsing restaurant design

14 results

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Food & Drink

Keyboards to cutting boards

Sydney – Australian travel and lifestyle publication Broadsheet has swapped its keyboards for cutting boards and launched its own restaurant.

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Marketing & Branding

On a roll

UK – Design studio & Smith has revamped Yo! Sushi’s visual identity and in-store graphics to give diners a taste of modern Tokyo.

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Marketing & Branding

Layers of identity

London – Design studio ico has developed the interior and visual identity for Shuang Shuang, a restaurant that brings a new take on the Chinese hotpot to the UK.

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Design

Oodles of noodles

Changsha, China – The Noodle Rack is a new fast food restaurant that serves the humble noodle in a dramatic setting.

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Food & Drink

True taste

Melbourne – A South Melbourne eatery is encouraging diners to sample its food through taste and smell rather than menu descriptions and Instagram snaps. The menu is presented to diners at the end of the mealDishes are made from locally sourced Australian ingredients

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Food & Drink

Cog work: Ice cream shop shows the mechanics

Hua Hin, Thailand – The Once Upon a Cream ice cream shop may not be what you expect of a beach resort store. Its interior is open, modern and clean without any references to the beach.

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Food & Drink

Mixed Salad: Restaurant encourages culinary collaboration

Bangkok – The House of Salad looks like an artist’s studio, and rather than the traditional layout which separates chef and patron, the design encourages chatter between the two, to create the perfect meal.

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Design

Factory finish: Belgian restaurant pipes up

Ghent – The design of Baar‎, a restaurant, bar and club in the ultra-hip Belgian city of Ghent, brings new meaning to industrial chic. With furniture made from pipes, exposed bricks and oversized lampshades, the interior creates a dramatic vibe inspired by Andy Warhol’s Factory.

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Food & Drink

Eat zen: Yoga studio doubles as a restaurant

New York – Take Root is located on a residential street in Carroll Gardens in Brooklyn. It is one-part yoga studio, one-part foodie experience, with a market-driven restaurant offering seasonal five-course tasting menus three nights a week.