Restaurants: The Latest Architecture and News

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The annual Prix Versailles awards, created in 2015 to promote a better interaction between the cultural and the economic, announced the 2020 world winners celebrating 24 projects in the categories of Airports, Campuses, Passenger Stations, Sports, Shops & Stores, Shopping Malls, Hotels, and Restaurants.

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”.

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.

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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.

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 winners of the Prix Versailles 2019 were announced at the UNESCO headquarters in Paris, celebrating 12 projects in the categories of Shops & Stores, Shopping Malls, Hotels and Restaurants.

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.

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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.

On Saturday in Santiago, Chile, the Prix Versailles Committee announced the continental winners of its annual awards celebrating built commercial architecture.

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.