Design
- Design
- Dana Tanyeri
Chef and author John Folse discusses the approach to designing Restaurant R'evolution, a 9,000-square-foot restaurant that opened less than 2 years ago.
- Design
- Dana Tanyeri
Situated above a night club in the historic Center City area, this modern supper club exudes timeless elegance while maximizing the grandeur of an existing space.
- Design
- Dana Tanyeri
Just awarded two Michelin stars and topping Chicago magazine's list of 2013 Best New Restaurants, Grace underscores the notion that despite recession-induced moves toward casualization and lower check averages, there's still room on the American dining stage for high-end haute cuisine.
- Design
- Caroline Perkins
Food critics most likely will never write about a restaurant's entrance. To them, it's all about the food and the service. Yet, the entranceway represents a key element — the first, in fact — of a dining experience. The entrance reflects the hospitality the staff will deliver once diners take their seats.
- Design
- The Editors
Take 'n' bake pizza leader Papa Murphy's debuted a new store prototype designed to engage guests' senses and give them a better view of the personalized fresh pizza-making process.
