Located in South Korea, The Namus Boutique Restaurant boasts a beautiful lighting installation endowing the space with a unique character. The installation is made of steel & acrylic and is located in the center right above the kitchen area creating a rhythmic ambiance.
One of the most famous designers in the world,Philippe Starck, has opened the doors to his latest project this current month in Paris, a restaurant set within one of the biggest flea markets in the world, in the Saint Ouen flea market at the northern edge of the city, a site which attracts both tourists and locals.
Ma Cocotte is described by Starck as “a bowl”, triggering childhood memories with all the vintage accessories yet open to a stainless steel kitchen.
In his own words, Starck describes his concept:
My midget, my rabbit, my doe, my poppet, my hen, my quail, ma cocotte.
The canteen designed by Philippe Starck opens its doors in Saint Ouen flea market.
Led by the restaurateurs Philippe & Fabienne Amzalak with Yannick Papin as chef, ma cocotte is a restaurant with 250 seats, divided between an industrial loft and two terraces located on Serpette and Paul Bert markets.
Admirative of flea market society, of its antiquaries, Philippe Starck has always wanted to move there and be like them.
With this restaurant, he realized his childhood dream.
“Ma cocotte is not a restaurant, it's a bowl.
A bowl of hot soup, a bowl of steaming coffee, a bowl of fragrant tea, a bowl of wine…
Ma cocotte, in a beautiful winter morning, is fire, arms welcoming to warm your heart and body.
That's all, but it's a lot.
Welcome home. “
Ph.S
Such a lovely concept, nothing beats fresh pizza, and Del Popolo is a mobile pizzeria that brings fire wood pizza to you and I don’t mean in a “home delivery” way, this truck actually features a 5000 ld Stefano Ferrara wood burning oven (capable of producing 72 pizzas) in a modern glass enclosed exhibition kitchen.
Why is this concept special? Well the idea of combining portable pizza, an age old technique, and a funky design is really incredible.
Cotta is a very trendy cafe in Melbourne, Australia designed by MIM Design making use of a number of lovely natural materials complementing each other in the best way possible. In this project the designers kept the overall image rustic yet with clean and sleek inserts of marble and a beautiful modern central chandelier. Materials used are warm and earthy with steel partitions and variations in seating arrangements, which was my favorite part of the setting.I loved the emphasis on the central axis of the cafe, it's what I would have done.
Mim Design worked on the entire concept including the venue name, graphics & branding, and interior design.
It is probably obvious what I loved about this space, the huge mural laid on painted bricks. I know it’s the trend now to use rustic and natural looking finishes, I had to share this post. I have some comments regarding the design of the entire space but overall I think the designer has some interesting elements.The old window frames, steel chairs, and bricks were beautifully integrated in the space and allowed the beautiful murals to stand out. This restauarant was designed by Amerikka Design Office.
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From the Designers:
The Chico’s restaurant chain has been serving North American food to Finns since 1991. In spring 2012, the chain’s time-honored Iso Omena (‘Big Apple’) restaurant was reopened with a bold new interior. Amerikka Design Office Ltd. had created a new space concept for the restaurant, designed to support its new food, drink and service concept. Visually, the restaurant underwent a complete transformation.
Diners and staff alike have felt at home in the restaurant: there has been positive feedback on its atmosphere, its spicy details and its solutions which make it easier to serve customers. The positivity is reflected in business figures, too.
The visual standpoint for the restaurant’s look is modern-day USA, manifested through a wild mix of urban pulse and human warmth. The restaurant interior is marked by bold expression, beautifully fading surfaces, genuine materials and murals by painters Juha Lahtinen and Samuli Suonperä.
The restaurant premises are designed to function seamlessly through all seasons and to serve a wide range of requirements. Chico’s invites customers to enjoy lunch, a drink or dinner on their own or with friends. To support the staff in their work, the restaurant facilities also comply with the chain’s service model. The change has been a success and a delight for customers and staff alike.
Totally independent, the UK and International Restaurant & Bar Design Awards is the world’s only concept of its kind dedicated exclusively to hospitality design.
The Awards invites and receives entries from the world’s top architects, designers and hospitality operators.
Entries come from all types of environment including hotels, transport, business, industry, fine dining, education, sports and leisure, healthcare, government, aviation, cruise and retail.
The judges are a highly influential panel of top design, lifestyle & hospitality personalities, whose role is to recognise and reward entrants for design excellence. The winners of the various categories including the best designed restaurant and the best designed bar, will be announced at the RIBA, 66 Portland Place, London on the 6th September 2012. The shortlist was announced on June 20th, 2012 and included from the Middle East Cocteau restauranr designed by one of my favorite designers: Gregory Gatserelia.
New York based architects Todd Williams & Billie Tsien were commissioned to create a landmark building for the Hong Kong Asia Society as for their new headquarters.
Joyce Wang, an interior designer who made a great impact only 3 years ago, created an exceptional space using sculptural designs in every item especially the spiral staircase chandeliers made of copper cylinders filling up the 6m high ceiling. These sculptures are repeated 3 times to create a theme. The detailing and finishes are very luxurious, with the use of vevet and leather in addition to the copper.
“The source of inspiration for AMMO was derived from a science fiction film noir masterpiece directed by Jean-Luc Godard known as ‘Alphaville’. This particular 1960’s influence is one of the jewel attributes as to why this space has such importance.”
DBGB is Chef Daniel Boulud’s downtown place where the French brasserie meets the American tavern. The interior, by Thomas Schlesser of the firm Design Bureaux, Inc. ( Winner of Hospitality Design Best Casual Restaurant Design 2010) is inspired by the Bowery neighborhood of lower Manhattan, well-known for its industrial restaurant supply stores. Floor to ceiling shelving stocked with the restaurant’s own tools, tableware and dry goods overlook a partially open kitchen. Metal restaurant-supply-store shelving creates a hide-and-seek effect between banquettes and the dining room, the dining room and the open kitchen.
