Semi open kitchen restaurant

Commercial Interior Design and Architecture

Daniel Boulud keeps threatening to go downscale, and while DBGB Kitchen and Bar might not actually fit that description, it’s the closest he’s come yet.

Image 19 of 25 from gallery of Passo Novita / Oska&Partners. Photograph by kentahasegawa

Optimist Atlanta

Image 3 of 22 from gallery of Mean Noodles / OpenUU. Photograph by Nirut Benjabanpot

Retail store design - Furniture - Visual Merchandising - Branding - Materials - Lighting - ECO

Joe’s American Bar & Grill is dedicated to tailoring the perfect group dining event to suit your needs, with an ideal setting for intimate private dinners, lively gatherings, social luncheons and corporate events. Located in the heart of Back Bay, our Newbury Street location features a retractable roof in the cafe and upper bar area, a display kitchen, two full bars, and private dining. We offer private and semi-private facilities and custom menus for groups of 10 to 400 guests.

Retail store design - Furniture - Visual Merchandising - Branding - Materials - Lighting - ECO

A ramen bar that fits with charm and elegance to minimal spaces, only few functional elements, colors, and geometric rigor.

Image 5 of 14 from gallery of Restaurant Hafen / Susanne Fritz Architekten. Photograph by Pierre Kellenberger

Architects EAT® on Instagram: "We've been talking a lot about our work methodology in the office and how to manage working across macro and micro scales at the same time. From master planning, spatial exploration and operational flow down to what the customer or visitor touches, sits on and smells. #EATOmnia was a project that required exactly this duality. The restaurant operationally plugged in to a much larger development, Capitol Grand, but the detail of the customer experience was…

Image 7 of 23 from gallery of Oxalis Restaurant / Sò Studio. Photograph by Philippe Roy

Ginshariya Restaurant,© Beijing Ruijing Photo (Misae Hiromatsu, Yuming Song)

This dazzling fine diner – from the duo behind legendary CBD restaurant The Bridge Room – was worth the wait. Each kitchen of the four kitchens here harness a different element: steam, fire, smoke and ice. From the seafood kitchen, you'll find piles of caviar and roe. From the woodfire grill? Think whopping, 270-day-aged T-bone steaks.

Hard Water 02 / Charles Phan's new San Francisco restaurant. photo by Nathan Ziebell. via Eater #restaurant:

Kitchen and materials inspiration

It’s serving burgers made with full-blood Wagyu, yellowfin tuna from Josh Niland’s Fish Butchery, saltbush-and-vinegar onion rings, and Whisky Sours made with Davidson plum.