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”.
Restaurants: The Latest Architecture and News
In order to ensure a proper transition into post COVID-19, architects, public health experts, and engineers are generating design guidelines to provide people with new secure, and efficient resources. Finding a balance between optimizing operations and keeping people safe, the strategies tackle the built environment that surrounds us, from restaurants and outdoor dining, to streets, offices, and retail.
Addressed to city officials, owners, and employers, the tools developed help to reopen the world, while reducing the risk of COVID-19 transmission, promoting social distancing standards, and enhancing wellbeing. Discover in this article a roundup of design guidelines securing a safe post coronavirus transition.
David Rockwell and his team at Rockwell Group proposed an open streets initiative, a template for outdoor dining, in order to help bars and restaurants reopen post-pandemic. The design strategies illustrate practical solutions to make everyone feel safe.
Renovated recently, Mediamatic ETEN, the restaurant of the Art Center Mediamatic in Amsterdam, has created a new safe dining experience entitled Serres Séparées, taking into account required social distancing measures. Putting in place private and intimate “quarantine” greenhouses, or chambres séparées, people can reconnect and dine outside in a safe environment.
MASS Design Group has released a guideline for restaurants in response to the coronavirus pandemic, to help these business reopen safely, viably, and vibrantly. Based on world health recommendations, the drafted protocols aim to keep both staff and customers safe, as well as facilitate operations.
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.
The world jury was composed of David Adjaye, Kazuyo Sejima, Francesco Bandarin, Iris Van Herpen, Philippe Starck, Alondra de la Parra, Ferran Adiá and Thomas Vonier. Read on to see the selected projects.
Snøhetta has announced the completion of Europe’s first underwater restaurant. Situated in Lindesness, on the southernmost point of the Norwegian coastline, the “Under” scheme serves as both a restaurant and a research center for marine life. Open to the public on March 20th, the half-sunken scheme forms a 34-meter-long monolithic break in the surface of the water, before resting on the seabed five meters below.
Situated at a point where sea storms from the north and south meet, and where marine species flourish in both briny and brackish waters, the Snøhetta scheme places itself at a unique confluence. Designed to fully integrate its marine environment over time, the scheme’s rough concrete shell will gradually transform into an artificial reef.
In an effort to reinvent an iconic American fast-food brand, McDonald’s U.S. has announced a new direction for the corporation, beginning with rethinking the restaurant’s current archetypal design both in its interior eating spaces and exterior urban landscape. A primary example of this commitment can be seen in the recently completed design for McDonald’s Global Flagship in Chicago by Ross Barney Architects.
The structure, which fills an entire city block in the heart of Chicago, was envisioned as a hallmark example of both the architect and the corporation's shared commitment to environmentally sustainable design. Cross Laminated Timber (CLT), an essential material for the project, replaced many of the commonly-used building materials such as steel, concrete, and plastics that have a larger environmental footprint.
The spatial distribution of a restaurant or bar is essential to its success. Faced with this design challenge, several architects have experimented and proposed configurations that both enhance the use of space in different culinary experiences.
With this being said, take a look at 50 gastronomic establishments in plan and section to inspire your next design.
Some restaurants don’t need a review to get attention. You might know them for their longevity, their presence, or even just their advertisements. But most importantly, whether it’s their grand luminous logo, or the building’s prominent architecture and color palette, these franchises are more or less the same (the menu, the music, the interior design…), wherever you are, be it London, Lima, or Lahore.
Recently, however, a few of these places have begun to shift away from the “architectural stamp” that they use in all their branches, hiring design firms to rebrand their restaurants - and by extension, their image. This bespoke approach can result in outposts that are atypically site-specific, understated, and individual. For users, it may be a point of curiosity; a reason to revisit what you think you already know. For the brand, it's an attempt to cater to evolving tastes (culinary and otherwise) without having to alter the core product.
When you think of your favorite spot to grab a beer, what architectural features come to mind? Is it the swanky furniture, themed artwork, or the heavily designed cocktail menu? Today, the aesthetics of bars are now as much a draw as the drinks themselves. From movie set inspired spaces to rooftops that offer spectacular city views, we’ve compiled a list of nine bars and beer gardens that every architect needs to cross off their list.
Sushi, one of Japan’s most popular and traditional dishes has now established itself as a worldwide favorite for people all around the globe and (indeed) for architects, especially. Many countries have established sushi culture into their menus and restaurants from Spain to Dubai have adapted Japanese architecture to create the perfect space for eating sushi. The key to these serene interiors rely on Japanese interior qualities such as soft illumination, wooden finishings and textures that create the right environment.
Since June 18th is World Sushi Day, we are celebrating with this selection of 10 sushi bars and restaurants from all around the world!
This month the world winners of the Prix Versailles 2018 were announced at the UNESCO headquarters in Paris. This annual recognition celebrates commercial architecture projects from around the world, promoting successful interactions between culture and economy.
The twelve winning projects—including stores, shopping malls, hotels, and restaurants—were selected from the 70 continental finalist teams from 32 different countries. These works of architecture also show projects that recognize architecture's relationship with heritage.
See all of the selected projects after the break.
Ten winning projects in Central America, the South and the Caribbean and twelve in North America are awarded in four categories: stores, shopping malls, hotels and restaurants. In May, built projects in Africa and Asia will be awarded in Algiers and Beijing. The European winners will be announced in Paris.
Check a gallery of the continental winners projects, below.
Continental Winners Central America, the South and the Caribbean:
“As soon as we were able to get into the space we wrote the entire menu in basically a day. It was being in the building itself that had this creative charge about it,” said chef Jordan Kahn.
At LA chef Jordan Kahn’s new fine dining adventure, it was the architecture which informed the menu.
Neolith has unveiled their most ambitious project to date: the ENIGMA restaurant design in collaboration with RCR Arquitectes and P.Llimona. The conceptual restaurant space began with the vision of celebrated Catalan chef Albert Adrià, who wanted to create an "enigmatic” restaurant project reflecting his gastronomy and his career. Albert, together with his sibling Ferran Adrià have transformed the iconic El Bulli restaurant into a culinary research foundation and embarked on more projects since, including tapas bar Tickets and Bar 41 in Barcelona. ENIGMA, described as a “culinary amusement park” represents the new brainchild of the brothers’ dialogue exploring the intersection of food and design.