Design
- Amelia Levin, Contributing Editor
San Francisco's KAIYŌ restaurant design blends contemporary decor with natural elements, and art.
- Rebecca Kilbreath, Editor in Chief
It’s been an intense few weeks of travel and thinking about the future.
- Toby Weber, Contributing Editor
New Orleans’ Copper Vine opened its doors this month as a wine-focused gastropub in a two-story historic building.
- Toby Weber, Contributing Editor
As a 102-year-old brand out of Coney Island, Nathan’s Famous has a loyal customer base along the East Coast. Wanting to expand beyond existing customers and stay relevant for younger guests, the chain introduced a new 3,000-square-foot prototype in Cape Coral, Fla.
- Toby Weber, Contributing Editor
Prosecco, a popular upscale Italian restaurant in Chicago, got a major facelift with the help of Chicago-based Antunovich Associates. The interior design principal on the project was Patricia Rotondo, senior principal and director of interior design with Antunovich. Other team members included president Joe Antunovich; architecture principal Jeff Zelisko; and design team members Justine Scrimali, Stan Matuzik, Spencer Ferguson. The contractor was Tandem Inc.
- Joe Carbonara, Editorial Director
Shell unveiled its Shell Select c-store concept and with it rolled out a new food-focused prototype design that’s intended to change the way consumers perceive food available in gas stations.
- Amelia Levin, Contributing Editor
A quick peek at restaurant designs in the Atlanta market: hip-hop meets industrial, modern Thai, California-inspiration, old-school tavern meets retro diner, two concepts with a shared kitchen, and a magazine's take on restaurant design.
