Interior Design: Restaurant Design
Tuesday, August 24, 2010
Restaurants: Abattoir in Atlanta
"Smart, simple, and sustainable" is the design mandate of Atlanta-based Square Feet Studio, which recently designed the interiors for Abattoir restaurant in the city's westside neighborhood, most notable for its contemporary galleries and warehouses. Housed in an old meat-packing plant, Abattoir is a modern-day chop house based on "whole animal cuisine"; we particularly like the used of reclaimed wood on the walls and the whitewashed brick surfaces.
Mile End Delicatessen in Brooklyn
in Boerum Hill, a newish deli owned by Rachel and Noah Cohen that already has a cult following among the food cogniscenti of New York. Housed in what was once a vacant garage, the interior space was designed in collaboration with William Mowat ofAssociated Fabrication. The counter, tables, and benches are made from salvaged wood from a bowling alley, and the stools are from a 1929 Woolworth counter.
Koichi Takada Architects has been finished The Cave Restaurant in Sydney, Australia. Koichi Takada Architects seeks to develop unique and innovative designs that attract inspiration from the processes of nature.
We intend to turn the way we eat and blather in a restaurant. The acoustic quality of the restaurant assist to the cozy and enjoy the dining experience.
We have experimented with noise levels in connection to the pleasant of dining and the ambience a cave like environment can make. The timber profiles awaken a sound studio atmosphere, and a comfort ‘noise’ of dining conversation, proposing a more familiar experience as well as a visually interesting and complex surrounding.
The series of acoustic curvatures were tested and expanded with computer modelling and each ‘timber grain’ profile has been translated and cut from computer-generated 3-D data, applying Computer Numerical Control (CNC) technology. [Via]
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