Oscar Niemeyer’s latest work generated a spherical extension for the Kirow plant’s canteen in Leipzig, Germany. The architect was first approached by the factory’s owner in 2011, and following Niemeyer’s death in 2012, his sketches were further developed by assistant Jair Valera, and executed by Harald Kern Architects.
Restaurant: The Latest Architecture and News
An Oscar Niemeyer-Designed White Concrete and Glazed Sphere, Generates Extension for a Factory Canteen in Germany
Part of New York’s Recovery Agenda, to keep the city safe and healthy, the Open Restaurants program established in June of this year was extended year-round, to be made permanent. In fact, Mayor de Blasio has allowed restaurants to use heating and enclosures, and expand seating to adjacent properties with neighbors’ consent. This extension will also apply to Open Streets: Restaurants, “which currently offers restaurants expanded space on 85 car-free streets citywide on certain days”.
Vilnius, the Capital of Lithuania, Opens its Public Spaces for Cafes, to Help with Physical Distancing
The Lithuanian capital Vilnius has decided to allocate its public spaces to bars and cafes, to encourage the reopening of restaurants under required physical distancing measures. Turning the outdoor space into one vast open-air café, the city is taking new safety measures to step into the next phase of the lockdown.
HUA HUA Architects has imagined a proposal that can reconcile people and public spaces, post Covid-19. The Gastro Safe Zone program aims to awaken stagnant gastronomic businesses by regulating outside eating and ensuring the required social distancing measures. The first prototype has been already installed in the streets of Brno in the Czech Republic.
The second issue of Room will reconvene in the Kitchen; a space that savors the possibilities of both cultural appreciation and cross contamination, serving basic sustenance and special occasions. Taste here is significant though subjective, with its stainless steel tongue wiped perpetually in an attempt to cleanse the palate. Nuanced residues of gender, class, labour, race, and climate cling to the cloth among germs and grains of salt.
The kitchen is a volume of complex geographies. Contents enveloped in their natural and synthetic skin's come together from landscapes distant and near, to land on the counters of the heart of
This article was originally published on Metropolis Magazine as "Will the Culture of Good Taste Devour McDonald's?"
At a new corporate headquarters in Chicago’s West Loop neighborhood, there’s a double-height lobby filled with green walls and massive art installations. Travel to its top floor roof deck and you’ll find a cozy fire pit next to a fitness center and bar (happy hours are on Thursday). Elsewhere, stair-seating terraces face floor-to-ceiling windows with views of the Chicago skyline. This vertical campus settles in peaceably among its tony Randolph Street neighbors—Michelin stars, tech giants, and boutique hotels. At first glance, it’s refined and tasteful enough to be any one of these.
Aldo Amoretti has released new photographs as construction continues on Europe's first underwater restaurant in Norway, designed by Snøhetta. The structure is currently being built on a floating barge in close proximity to its final location. Upon completion, the scheme will also house a marine life research center, teetering over the edge of a rocky outcrop, semi-submerged in the ocean.
Built from concrete, the monolithic structure will come to rest on the seabed 16 feet (five meters) below the water's surface, fusing with the ecosystem of the concealed shoreline. Below the waterline, the restaurant’s enormous acrylic windows will frame a view of the seabed.
Two new international design competitions "Le 5 Stagioni" and "Storie di Farina" are dedicated to the evolution of Pizzerias and Spaces for Bread, in Italy and in the world, and to examining the relationship between tradition and innovation, between design and evolution of spaces.
The new international competitions are open to architects, designers, contract companies and entrepreneurs, with a prize money of Euros 15,000.
The International Competition Storie di Farina and the International Competition Le 5 Stagioni will award three bakeries and three pizzerias already made and operating.
Rules and information to participate are available on www.concorsostoriedifarina.it and www.concorsole5stagioni.it