Let s Go Out
Let's Go Out ! presents engaging architecture and interior design for restaurants, bars, and clubs : The pleasure we get from going out to eat, drink, and spend time together no longer just depends on the quality of food and beverages offered and the company we keep. Today, our level of enjoyment is also determined by how a location enables us to experience and share what we undertake. Consquently, more and more creatives are applying their talents to designing memorable atmospheres for the places we choose to meet. Against this background, Let's Go Out ! is a stunning contemporary survey of extraordinary possibilities for going out from around the world. In addition to new interpretations of restaurants, bars, and clubs, the book documents striking temporary events, concept spaces, and installations. The project in Let's Go Out ! clearly demonstrate the essential role that concept and furnishings play in our experience of eating, drinking, and celebrating. These inspirational examples appeal to all of our senses and, in the process, they hone both our taste buds and our visual awareness.
Let s Go Out Again
Eating is more than a basic physical process. It is a social, aesthetic, and cultural need. We go out to meet friends or business partners, to try a new culinary trend, to relax in the familiarity of our favorite restaurant, or to revel in the multisensory experience of the latest tasting temple. It is always about more than just eating and drinking. We seek dramaturgy, emotion, and adventure. Atmosphere makes a difference and we increasingly want it to be all-consuming. Let's Go Out Again is an eclectic showcase of atmospheric eating spaces from around the world-from New York, London, and Berlin to Haifa, Sydney, and Hong Kong. The featured projects represent state-of-the-art collaborations among architects, artists, designers, restaurateurs, and chefs that target not only all of our senses, but our identities and values too. Whether clean sculptural lines, mirrored facades, old industrial fittings, or cozy retro furnishings, Let's Go Out Again shows how interior designers combine at times unusual ingredients to arrive at a tasteful setting for a range of culinary tastes and occasions. The book is comprised of six chapters, each of which exemplifies an aesthetic and conceptual point of view: Understatement, Modern Musings, Rough and Local, Progressive, Graphic Spaces, and Dramatic. Each of these approaches goes beyond the visual to buoy and amplify the philosophies of the kitchens or bars that they help define. The result is a congenial synergy between flavor and atmosphere, place and taste.
A Reader in Themed and Immersive Spaces
Scott A. Lukas A été écrit sous une forme ou une autre pendant la plus grande partie de sa vie. Vous pouvez trouver autant d'inspiration de A Reader in Themed and Immersive Spaces Aussi informatif et amusant. Cliquez sur le bouton TÉLÉCHARGER ou Lire en ligne pour obtenir gratuitement le livre de titre $ gratuitement.
How did the James Beard award–winning design and architecture team AvroKO become one of the hottest restaurant design firms in Manhattan? They start with a concept, which blossoms to images, ideas, colours, and objects. One of the design lexicons that stuck with the design team is "best ugly" – a term that AvroKO came across when traveling together in China. The oxymoronic yet interesting term is used to describe something that is beautiful and charming in an offbeat, awkward, and obtuse sort of way. In their design book, "Best Ugly", the thirtysomething design team of best friends shows readers how each idea and concept can be integrated into a sophisticated design touch. For anyone interested in design, restaurants, architecture, or sexy photography, "Best Ugly" is a visual feast.
Fine dining and the accolades of Michelin stars once meant chandeliers, white tablecloths, and suited waiters with elegant accents. The stuffy attitude and often scant portions were the punchlines of sitcom jokes—it was unthinkable that a gourmet chef would stoop to plate a burger or a taco in his kitchen. And yet today many of us will queue up for a seat at a loud, crowded noodle bar or eagerly seek out that farm-to-table restaurant where not only the burgers and fries are organic but the ketchup is homemade—but it’s not just us: the critics will be there too, ready to award distinction. Haute has blurred with homey cuisine in the last few decades, but how did this radical change happen, and what does it say about current attitudes toward taste? Here with the answers is food writer Alison Pearlman. In Smart Casual: The Transformation of Gourmet Restaurant Style in America, Pearlman investigates what she identifies as the increasing informality in the design of contemporary American restaurants. By design, Pearlman does not just mean architecture. Her argument is more expansive—she is as interested in the style and presentation of food, the business plan, and the marketing of chefs as she is in the restaurant’s floor plan or menu design. Pearlman takes us hungrily inside the kitchens and dining rooms of restaurants coast to coast—from David Chang’s Momofuku noodle bar in New York to the seasonal, French-inspired cuisine of Alice Waters and Thomas Keller in California to the deconstructed comfort food of Homaro Cantu’s Moto in Chicago—to explore the different forms and flavors this casualization is taking. Smart Casual examines the assumed correlation between taste and social status, and argues that recent upsets to these distinctions have given rise to a new idea of sophistication, one that champions the omnivorous. The boundaries between high and low have been made flexible due to our desire to eat everything, try everything, and do so in a convivial setting. Through lively on-the-scene observation and interviews with major players and chefs, Smart Casual will transport readers to restaurants around the country to learn the secrets to their success and popularity. It is certain to give foodies and restaurant-goers something delectable to chew on.
Tihany's interior design represents the pinnacle of contemporary restaurant and hotel design. Adam D. Tihany is widely regarded as the world's preeminent hospitality designer-his fluid, profoundly diverse design vocabulary has for decades affected change and influenced the global luxury market, a market that has embraced his complex mix of design, worldliness, provocation, and pampering. Energy, excitement, and spontaneity, along with careful attention to the smallest detail, characterize Tihany's work, and this book offers an in-depth tour of the designer's most spectacular projects, including the restaurants Le Cirque, Per Se, and Daniel in New York, Aureole in Las Vegas, and Apsley's in London, as well as the Mandarin Oriental Hotel in Las Vegas and the Westin Chosun Hotel in Seoul. Tihany's irrepressibly original and impeccably executed designs have over the decades influenced a generation of designers of restaurants and hotels and have captured the imaginations of countless diners and guests, making Tihany the undisputed master of the art of hospitality design.
Successful Restaurant Design
An integrated approach to restaurant design, incorporating front- and back-of-the-house operations Restaurant design plays a critical role in attracting and retaining customers. At the same time, design must facilitate food preparation and service. Successful Restaurant Design shows how to incorporate your understanding of the restaurant's front- and back-of-the-house operations into a design that meets the needs of the restaurant's owners, staff, and clientele. Moreover, it shows how an understanding of the restaurant's concept, market, and menu enables you to create a design that not only facilitates a seamless operation but also enhances the dining experience. This Third Edition has been thoroughly revised and updated with coverage of all the latest technological advances in restaurant operations. Specifically, the Third Edition offers: All new case solutions of restaurant design were completed within five years prior to this edition's publication. The examples illustrate a variety of architectural, decorative, and operational solutions for many restaurant types and styles of service. All in-depth interviews with restaurant design experts are new to this edition. To gain insights into how various members of the design team think, the authors interviewed a mix of designers, architects, restaurateurs, and kitchen designers. New information on sustainable restaurant design throughout the book for both front and back of the house. New insights throughout the book about how new technologies and new generations of diners are impacting both front- and back-of-the-house design. The book closes with the authors' forecast of how restaurants will change and evolve over the next decade, with tips on how designers and architects can best accommodate those changes in their designs.
Bar and Restaurant Interior Structures
The latest title in the Interior Structures series offers real-world design solutions for bars and restaurants from some of the most influential names working today. Bar and Restaurant Interior Structures is a visual thesaurus of design ideas from bar and restaurant interiors around the world. With a critique and photographic spread for each location, this book offers a fascinating look at how these interiors were put together. For each project spatial qualities, lighting design and use of materials are all analysed and compared to provide the technical background to these striking interiors. Lavishly illustrated with colour photographs throughout. Includes the work of internationally renowned architects and interior designers, including Conran and Partners, Diller and Scofidio, Jakob and Macfarlane, Branson Coates and more. An inspiring source book for architects and interior designers working in this area.
Patterns and Layering
According to renowned Japanese architect Kengo Kuma, "this book aims to establish the interrelation between patterns and layering within architecture. These two previously detached notions can now be integrated into one methodology mediated by structural concepts. Patterns and Layering is the first book to introduce this new interrelationship, which has the potential to begin a new architectural and design revolution."
The art of fine dining has evolved over the years. Restaurants that were once hailed for their grandiose banquets have taken a back seat to some of their smaller cousins. Boutique Restaurants is a collection of some of the most creative restaurant designs in the world, from edgy and modern to traditional and laid back. Including work from some of the industry's most exciting architects and designers, this book explores store fronts, wall décor, place settings, lighting, and furniture. With beautiful full-color photographs throughout, this compilation gives examples from all over the artistic spectrum of how to create or update a boutique restaurant to make it stand out from the rest. The use of extraordinary designers, architects, artisans and chefs have created the thirty-four boutique restaurants in this book that are shaping the evolution of the food industry as we know it, by limiting their seating, and raising the bar.