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| Thu 24 Jul 2008 |
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Tag: Restaurants
These items have all been tagged with the tag "Restaurants", You can see other tags in the Tag Cloud| Sake Bar Made From Rope - Melbourne |
| 2008-06-26 04:34:56 |
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We’re constantly in awe of the incredible ideas coming out of the world of retail and hospitality interior design. Over the last few years we’ve seen an influx of creative new minds enter the field who are redefining the concept and making their own rules. The latest inspiring example of innovative interior commercial design is the new Maedaya Grill & Sake bar in Melbourne, created by local design firm, Architects Eat. The sushi restaurant’s interior, mostly “bound” by ropes, demonstrates the possibility of using ordinary recyclable material for hospitality projects without compromising sophistication. The rope idea originated from the classic design of sake bottles, which are traditionally secured with ropes. The principal materials for this project are Manila ropes, timber and concrete, all reflecting natural elements such as vegetation and earth. EAT took a different path with the first-floor function room, which is in stark contrast with the ground-floor “rope” room. Here they have created a modern, minimalist space with white-washed walls, Japanese black-stained timber flooring, simple timber benches and raw stainless steel canopies. By Lisa Evans. |
| Home Made Delicate Food Delivery - Milan |
| 2008-06-16 09:28:18 |
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Home Made Delicate Food Delivery on Milan’s via Tortona is homey in a supremely stylish way. And it should be, being as it is located right at the epicenter of Salone del Mobile. Owner Monica Bangari with architects Riccardo Salvi and Luca Rossire envisioned a real home and created a cozy flow from the living room to a little garden (by landscape architect Carlo Callari of Milan’s ARePA studios). The fabulous AGAPE bathtub on the patio is an example of the clever partnership deals that the architects made with several prominent suppliers – all of whom are keen to be present where the world of design mingles. The suppliers, including the architects, are listed as “sponsors” on the restaurant’s website, which perhaps is an indication of their home-grown version of “let’s all work together for a common good and forget being so greedy.” Salvi and Rossire have collaborated since 1998 and completed many innovative projects including the design of furniture and accessories for various manufacturers. The food at Home Made is healthy and fresh — slow food at its Italian finest — and take out is delivered in swanky and lean 50s retro baggies. Handy and simple menus are published online for easy online ordering. By Tuija Seipell |
| Bangalore Express - London |
| 2008-06-05 00:52:37 |
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Rumor has it that Bangalore Express, opened a few months ago across Waterloo Station in London, is the first of many to come. Both menu and decor of this modern, Indian fresh-food place have received mixed reviews, but we like the inventiveness of the “scaffolding” used to build the booths and the upper level. Some have called it a recipe for disaster and other thought it looked like bunk beds. Both may be true as you do need to climb step ladders to reach the second level and much of the exposed structure is, indeed, made of FastClamp, a construction-site scaffolding system. The interior colour scheme is organic in muted greens and browns. We love the peacefulness this creates. Bangalore Express is the newest venture of proprietors Charles Hill and head chef Yogesh Datta who also run the Painted Heron in Chelsea. By Tuija Seipell |
| Le Rouge, Stockholm |
| 2008-05-08 06:26:09 |
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With its rich, red interior, Le Rouge restaurant in Stockholm’s Gamla Stan (Old Town) is a delicious fusion of a maharaja’s tent, red-light-district boudoir and aristocratic grandeur. It is not called Moulin Rouge, but it could be. The entire concept is dramatic with lush drapery, ornamental tableware and lighting fixtures oozing with bling and tassels. Le Rouge is the latest addition to the F12 restaurant empire owned by two chefs, Melker Andersson and Danyel Couet. The chefs interpret classic French and Italian cuisine in Le Rouge using fresh Swedish ingredients. The 125–seat Le Rouge occupies two adjacent buildings, spreads over three-stories and 1,200 square-metres, and includes a dining room, bar, lounge and private rooms. The concept comes from the talented masters of Gothenburg’s Stylt Trampoli AB who were using storytelling as a tool to create and stage-direct restaurants, hotels and resorts long before storytelling became a design cliché. By Tuija Seipell |
| Blue Frog Lounge - Mumbai |
| 2008-03-12 07:45:34 |
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Everybody is going crazy about Mumbai's Blue Frog, opened earlier this year. It's a 1,000-square-meter complex that includes a club, restaurant, lounge, sound stage, recording studio and sound lab, all encased within the massive walls of an old warehouse in Mumbai's mill district. The Blue Frog Club interior may remind you of those delirious nights at the end-of-summer Exhibition with its midway games, roller coasters and dizzy-making rides. Or you may suddenly start channeling Queen Amidala, addressing the StarWarsian Senate from her floating pod. Luckily, Blue Frog does its dizzying job in a way that is totally stylish - not a tacky thing or overdone costume in sight. And everyone's table is definitely on level ground, although it does not appear so first. Designers Chris Lee and Kapil Gupta formerly of Chris Lee Architects and Contemporary Urban, and now of Serie (London and Mumbai) have managed to create a cohesive yet exciting space by stripping the visual cues down to a only a few very strong ones. The equilibrium-challenging effect is achieved by the clever surround-millwork that uses a circle as its main form. The mahogany-paneled millwork circles each round table, forming circular booths or pods in somewhat varying shapes at various levels, guaranteeing great sightlines for all. Not wanting to compete with the lighting or other embellishments of the stage acts, the interior is dark except for the top surface of the booths. The glowing back-lit resin surfaces tie the seating area together even when a stage show is on, and make it a bit easier to gain one's bearings in the otherwise dark space. Like seating in a Roman amphitheatre, the pods circle and rise from a stage area that can also double as standing room or dance floor in a club set-up. Acts from India and from around the world are starting to make Blue Frog Mumbai's hottest club. By Tuija Seipell |
| Bauer Channeling Bauhaus |
| 2008-02-29 11:01:47 |
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Bauer is the newest chic bar and eatery in Södermalm — “Stockholm’s Soho.” Opened on February 28, 2008, Bauer is a refurbished neighborhood watering hole on Götgatan’s northern end, an edgy-stylish area constantly changing and looking for a new form. Suitably, the job of designing Bauer was handed to Stockholm-based Dizel&Sate, known for aptly fusing street-art subculture with upscale style for retail and hospitality clients, including Hotel Birger Jarl, and stores for H&M, Hugo Boss and Peak Performance. Bold walls are their signature feature. For Bauer, they took inspiration from the Bauhaus style and from Berlin’s bar and gallery culture. Bold, graphic images depicting various forms of enjoyment achieve a casual and fun feel while punching up the black-and-white space and furnishings. By Tuija Seipell Random archive Creative Events Zoop Car Waterworld China Karaoke World |
| Framebar - Athens |
| 2008-02-26 07:01:49 |
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Framebar is a refreshing and stylish gathering place in history-rich Athens. It is located in the St. George Lycabettus Boutique Hotel, in the chic Kolonaki quarter. The most striking of the bar’s many redeeming qualities is the furniture. It does not really look like furniture. It is not an end result of a rule-restricted manufacturing process, but more like a time-warp, a fluid process temporarily halted. It gives you permission to sit, although it also appears like it could morph into something else any time. Architect Dimitris Tsigos calls this a rearticulation of typical furniture using continuous geometries and heat-formed starron (corrian equivalent) and the Spanish marble emperador. The cuisine is fresh and healthy, and the DJs and fabulous lighting make this a cool night spot. By Tuija Seipell. |
| Negro de Anglona - Madrid |
| 2008-02-21 01:59:15 |
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Negro de Anglona is a stylish restaurant in Madrid created in a converted 17th century Spanish palace, Palacio de Anglona, by architecture and interior design virtuoso, Luis Galliusi. Known for his ability to combine unexpected elements and to create elegant spaces, Galliusi has designed houses, stores, hotels, restaurants, offices and clinics in Madrid, Paris, Cairo, Mexico, Morocco, Indonesia and Miami. His client list includes Manolo Blahnik, Chanel and Phillippe Starck. In the seven rooms of Negro de Anglona, Galliusi has shown his usual flair. He has combined a strong, black-and-white color palette ˜ including enormous black-and-white, back-lit images of castles ˜ with ornate floor-to-ceiling drapery and other, strong decorative elements. The task of overseeing the predominantly Mediterranean menu has been trusted to the 24-year-old chef, Aitor García Cerro. By Tuija Seipell |
| Foreshortened Piece of Cake |
| 2008-01-17 02:40:07 |
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Rijeka, Croatia-based architect, Petar Mišković, is known for his unconditional faith in black and white. He is also known for his cooperation with Zagreb-based conceptual artist, Ivana Franke, who has studied and worked in Croatia, Japan and Finland. The two drew attention in 2004 for their work for the Croatian Pavilion of La Biennale di Venezia – Metamorph, 9th International Architecture Exhibition in Venice. Now those with a sweet tooth and a ticket to Zagreb can enjoy another example of the incredible pair’s work in the Importance Galleria Shopping Centre at the corner of Vlaska and Smiciklasova Ulici (Streets). There, you will find Piece of Cake, a tiny bake shop where less is more and things are not always as they seem. The space is shaped like a truncated pyramid and everything in the shop — the neon tubes, the orange sign and the counter — adheres to the principle of foreshortening perspective. It feels like an empty funnel, looks cool, and apparently, the pastries are yummy, too. By Tuija Seipell |
| Fast Food Change - McDonalds |
| 2008-01-11 01:25:47 |
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They’re everywhere you turn in nearly every corner across six continents – McDonald’s iconic golden arches have led us to familiar and welcoming surrounds for over half a century. But even at the most recognisable burger chain on Earth, change is inevitable. As we’ve become more health conscious McDonald’s responded with a selection of salads and fruits. As we’ve become more international, McDonald’s responded: Norway serves the grilled salmon McLak, Japan serves green tea-flavoured milkshakes, Israel serves McShawarma, a pita filled sandwich. And now, as we’re becoming more design-conscious, McDonald’s is responding once again. Across the globe, McDonald’s is recreating its brand in practically every way possible. Here at the Cool Hunter we’re obviously most interested in the design. So now it’s your turn. Have you come across a cool, fresh recreated McDonald’s out there in the world? If so, let us know – send us your images to This e-mail address is being protected from spam bots, you need JavaScript enabled to view it . By Andrew J Wiener |
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