Restobar Garden / Azovskiy Pahomova Architects
The decision about stylistic direction of the restobar came to us, when the name and the concept had been confirmed. The customer wanted us to create light and bright space with sophisticated shades.
The decision about stylistic direction of the restobar came to us, when the name and the concept had been confirmed. The customer wanted us to create light and bright space with sophisticated shades.
The Willem II fabriek (an artist-run initiative and concert hall in Den Bosch) had a limited budget for the interior of their café. So we decided to make a design only for half of the space: we divided the two rooms horizontally in two halves.
During the renovation works on an ancient heritage building from the late 18th century on Vienna’s traditional Berggasse, a bricked up staircase was found. It led to a twelve meters deep, second cellar area with approximately 250 square meters.
The family Italian restaurant Chipolucho is located in Samara, in the European quarter. Above the project worked the design studio ALLARTSDESIGN (Saranin Artemy), together with the Russian restaurateur Evgeny Reimer, the founder of the restaurant holding Milimon Family.
For the Grind team, this project represented the next step in the growth of their business, marking their transition from successful coffee and cocktail venues to a full-scale restaurant and cocktail bar.
The Guru BBQ interior design, with a budget of $50,000 including millwork and lighting, and a loan stipulating design-occupancy timeframe of 90 days, created a challenge requiring timely decision making and critical project management.
Bocadillo de Jamón y Champan takes up a space of 90 square meters in a building of the late nineteenth century in Malasaña, in the very center of Madrid. This establishment has been designed following the gastronomic concept of the brand
To meet the diversified culinary offer of Beckeria, Dyer-Smith Frey designed on 266 sqm various interior areas. Visually clearly separated areas, which fit to the respective food, occasion, daytime and last but not least to the mood of the guest.
Designed by Studiospacious, restaurant Floreyn recently opened its doors in Amsterdam. In the Netherlands, we tend to suffer from a minority complex when it comes to local cuisine. We have trouble stretching our imagination beyond meatballs and mashed potatoes.
Basic ingredients Juke Fried Chicken – 1 part Justin Tisdall, 1 part Bryan Satterford and 1 part Cord Jarvie…fun and cozy with attention to detailing the space so that it’s as soulful as the food.
Conceived of as a beacon-like sanctuary within its gritty industrial neighborhood, this 3000sf space serves as Top Chef and James Beard Award Winner Paul Qui’s flagship restaurant.
Harry’s Fine Foods, sharing the name of the corner market that stood there for years, opened over the weekend in a full rebuild of the old store. Plenty of the past remains. The plan is to open with a breakfast, brunch, and lunch focus before eventually expanding into the dinner and nighttime bar business.