“La Ganadera” is a commercial building for a local association of livestock farmers in the city of San Francisco del Rincón, Guanajuato. The architectural program attends the following needs: meeting area, offices, drug store, warehouse, kitchen and terrace.
The emplacement is given in the corner of a main street that seeks an immediate visual answer, through a dynamic composition and the acknowledgement of a solid material composition.
Foolscap Studio was tasked with creating a space that Canberra’s inner-north would value as a genuinely unique hospitality experience – a place to call their own, without journeying into town. The team behind ONA Coffee and The Cupping Room developed a brief that strongly resonated with their own offerings’ principles: confident and specialist delivery of quality products, happy experimentation delivered with flair, remaining approachable and humble. The space warmly and easily transitions from day into night, encouraging guests to linger and treat Highroad as a home away from home.
Franken Architekten developed the interior design for an innovative and modern fresh casual concept – a salad and pizzarestaurant with integrated wine bar in Hamburg. ROK is a new, creative salad and pizza experience, with the guest in the foreground. He can create dishes himself or be surprised by the newly interpreted salad and pizzas. Digital pre-ordering and an exciting and cozy interior design from the kitchen greenhouse to the ROK grandstand to various seating areas make the visit to Rock Our Kitchen an experience. The decor of the restaurant is full of thoughtful details; the kitchen area in the background is called “Glashouse”, the walldesign should remind to the shelves of a barn. The restaurant opened in the city center in 2017.
Spices have an effect on mood, desire and person’s feelings, so no wonder that in Asia spices are given special significance. However, nowadays Ukrainians also have the opportunity to test the miraculous properties of Asian spices, not going to Asia itself. For this purpose, it is enough to visit the Asian kitchen & bar “Spicy NoSpicy” in Kyiv, where spices play a fundamental role.
The main dominants of restaurant are open contact kitchen and contact bar. Well-known chef Yuri Priemsky heads the kitchen here. All processes in the kitchen from cooking to dishes delivery for waiters are open. However, the main feature of the kitchen is that the visitors can observe the preparation of dishes and freely communicate with cooks, sitting at the big tabletop, which separates the kitchen from the hall. Also behind this stand, the chef shares secrets and treats the guests.
The story of the expendio de maiz project started from a road trip between friends, those trips when we decice to leave Mexico city for a few days, to go the rural countryside, far from our trendy urban way of life in the capital, to those simple villages, non touristic ones, where we can enjoy simple food, simple moments of authentic mexican life, just watching the people living.
Very often when you travel by car in mexico, it normal to drive straight from 7 to 8 hours, which means at some point you´ll need to eat, to eat very simple mexican food they prepare along the road, or in any villages you could pass by, made most of the time by women, in a very tradicional non fancy way, but simply always delicious. The main product, the base of everything in mexico is the corn, every day we eat corn, this is what we call the mexican Tortilla.
Chefslab is the result of Sergio Perez’s idea of his ideal gastronomic space. He desired a place for organizing exclusive events and cooking workshops. This is Chefslab flagship space.
The main challenge of this project resided in the low budget and the preexistence whilst creating an unique experience. The overall design aim is to focus on minimal interventions in order to achieve maximum impact:
As kindergartens in China adopt a three-grade system, for this new one in the city of Yangzhong, Jiangsu Province, the Shanghai-based architectural studio PERFORM proposed three interwoven hexagonal volumes, with each volume holding the classrooms of a given grade, and each has a courtyard inside.
The Native Hostel, Bar & Kitchen is a boutique hostel, bar, cafe, and event space designed for the epicurean traveller and locals alike. It is nestled in an existing 2-story late 1800’s stone building and a mid-century brick warehouse right in the middle of the upcoming transit-oriented development adjacent to downtown.
The first half of the 20th-century was a time of growth and dignity for downtown Yakima. Presidents Roosevelt and Taft visited the emerging agricultural center where the main street featured fountains, grand theaters, and stately, multi-story brick-and-masonry buildings. By mid-century, however, most of these structures had been demolished to make way for parking lots as businesses struggled to keep their downtown relevant and residents fled to the suburbs.
Article source: ANX / Aaron Neubert Architects, Inc.
OZU East Kitchen, located in the Atwater Village neighborhood of Los Angeles, is the prototype and initial brand identity for a suite of restaurants focusing on Japanese and Korean influenced cuisine served in a fast-casual environment. Inspired by the technical craftsmanship and narrative clarity of the art of legendary Japanese filmmaker Yasujiro Ozu, the restaurant design is a study in the potential of a minimal yet visually and materially rich palette to generate an immersive and socially dynamic environment.
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