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Overview
Restaurant Design celebrates the most inspirational and beautiful restaurant spaces from around the world -- places built to seduce diners and fire the imagination. The boom of the last twenty years has led to restaurants of staggering diversity across a scale unparalleled in the history of the world, and consumer expectations have risen accordingly. As living space in the city shrinks and city dwellers have less private room to call their own, they are not only increasingly choosing to dine out in public spaces, but demanding more from the spaces they favor. In the twenty-first century, the places we eat and drink must stimulate not just one sense, but five, transforming simple meals into extraordinary experiences. This book showcases exceptional restaurants around the world that have risen to that challenge.Modern technology and communications have made us more mobile than ever, leading to an unprecedented awareness of other cultures. Now restaurants can look like anything from a bedroom (such as Supperclub Roma) to the Arabian-style Nomads in Amsterdam or the futuristic Pod in Philadelphia. As long as there's somewhere to rest a plate, when it comes to inspiration, the world is the restaurant designer's oyster. After a brief introduction tracing the history of restaurant design, the book is divided into five categories: Global, Retro-Pop, Modern Classics, High Concept, and New Baroque. Internationally renowned designers featured include Christian Liaigre, David Rockwell, Philippe Starck, David Schefer, Jordan Mozer, Patrick Jouin, and Karim Rashid. From the modern elegance of Craft in New York to the quirky decadence of London's Les Trois Garcons, this remarkable book features dining environments for every mood and taste.
Synopsis
Architects and designers will be the main audience for this book, which surveys recent examples of what Ryder calls "high-style destination dining rooms" found worldwide. The restaurants are divided into categories by style: global, retro-pop, modern classic, high concept (where style is all), and new baroque (a response to minimalism). Each entry features color photos, a ground plan, and a description of the design concept and key elements. Among the restaurants included are Tangerine, Jones, Pod, and Mormoto, all in Philadelphia; Bon, Nirvana, and R in Paris; Gong in Glasgow; and Centrale in Beirut. The volume is oversized, 10.75x10.75". Annotation ©2004 Book News, Inc., Portland, OR