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.

Defunct since 1991, The Playboy Club is staging another comeback.

Central Standard, a gourmet burger concept owned by restaurateurs Mark and Kelly Roemer, recently opened its second location, in Waukee, Iowa.

Using signage correctly can enhance your customers’ experience — and your brand.

Fazoli’s brought the inside outside as part of a signage upgrade of its drive-thru. The goal of the upgrade included highlighting freshness, furthering the branding, emphasizing value and making the entire experience more pleasant.

A few weeks ago, I visited a restaurant profiled in an earlier issue. The design called for putting up a grand chandelier above the bar area, but there were delays and then budget worries and then logistical challenges, and they never got around to even getting — let alone putting up — that chandelier. On my visit, I looked up at the vaulted space where lights and crystals were supposed to be and wondered if the absence of that piece made a difference to the guests.

Predicting the future is easy, but predicting the future accurately can be really hard. Contributing Editor Caroline Perkins makes that point very clearly in the intro of her article Technology and Convenience: The Restaurant of the Future.

David Tracz, AIA, LEED AP, //3877, outlines his favorite restaurant trends.

Designed by Yuna Megre for restaurateur Alexander Sorkin, Beef Royal in Moscow is a spacious steakhouse with two VIP lounges and a terrace overlooking a waterfront. Natural materials such as stone, concrete and leather dominate the luxurious, custom designed and built space.