Food

Food

June 9 2011

Dining in the sky is so last decade, but how about dining under water? And if submarine supper is your thing, wouldn’t you want to experience it in one of the world’s top diving destinations, the Maldives?
 
Anantara Kihavah Villas unique underwater restaurant, Sea, is part of a quartet of culinary experiences aptly named Sea, Fire, Salt and Sky — each with its distinctive cuisine, atmosphere and location.
 
Sea offers Mediterranean buffet lunches and a degustation dinner with stunning views of the sea life in the channel. Sea is also a wine cellar stocked with 250 labels representing 14 countries, and serving more than 20 labels by the glass.
 
The luxury resort is located on Kihavah Huravalhi Island in the Maldives, half an hour by seaplane from the Male International Airport. Anantara Hotels, Resorts & Spas is a group of 15 luxury properties in Thailand, the Maldives, Bali and the United Arab Emirates with near-future openings in Vietnam, China, Bali, Thailand and Abu Dhabi. - Bill Tikos
 



Food

April 24 2011

We love the deliciously pastelly mood and the interplay of light and shadow in the new Mordisco restaurant in Barcelona’s Eixample district. Designed by Sandra Tarruella Interioristas, the former family residence now exudes a Scandinavian modern clarity, yet preserves some of the touches, such as the massive staircase and the ceiling cornices, from the high-ceilinged grand home.



The patio is now covered and functions like a sun room or greenhouse, bringing the greenery close to the diners. At the entrance, a little grocery area offers the guests fresh vegetables and produce and many other fine ingredients used in the restaurant’s kitchen.



Mordisco is part of the Grupo Tragaluz hospitality family empire founded in 1987 by mother and son Rosa Maria Esteva and Tomas Tarruella. Tragaluz began with the fist Mordisco restaurant and has since expanded to include several restaurant concepts and the boutique hotel OMM. - Tuija Seipell

Food

April 13 2011

Twister is a new restaurant concept proposed for a space in Kiev, the capital of Ukraine. The design team, Sergey Makhno and Vasily Butenko also of Kiev, work on residential and commercial interiors and architecture but we are particularly fascinated by their furniture and their sculptural approach to interiors. We wrote about one of their office projects a while ago.


 
In Twister, the duo has captured the upward pull of a tornado in the main two-storey dining area with furnishings that seem to hover above the floor on their super-slim legs, with light fixtures resembling rain drops, and with massive sculptural columns that are in fact crow's-nest balconies.


 
The bar area is yet another iteration of a bird’s nest with walls covered with thatched sticks and with cushy seats resembling pods or cones. The warm-toned color palette conveys a sense of calm throughout, in spite of the avian connotations and air-borne allusions. - Tuija Seipell.

 

Share It:  
Food

March 2 2011

Illegal Burger, at Møller Gata 23 in Olso, capital of Norway, opened in secrecy late last year but it has since become a hit among those who appreciate a delicious charcoal-grilled burger.
 
Located in a space that used to house a “knock-three-times” club, the fresh-looking burger place still carries some of that mystery, hence the name, too.


 
Illegal Burger does not quite fit in any standard restaurant or club category and it does not look like a burger joint. Low-ceilinged and only 43 square meters in size, the heavily wood-paneled space looks a bit like a below deck of a ship, with the tight kitchen resembling a galley. Flexibility was one of the key points in the design brief because the space functions as a party space, hosting intimate events with DJs and late night parties.



Illegal Burger was established by three partners, Emil Hesselberg, who is a well-known local restaurateur and owner of the city’s top dance club, The Villa at Møller Gata 25, and two passionate cooks with a skating background, Mike Henriksen and Jostein Kristiansen.

The interior and furnishings were designed by Al Coulson with visual communications, including logo and graphics, by The Metric System. - Tuija Seipell.

Share It:  
Food

November 20 2010

So many top-notch things have come together in Barbecoa, one of London’s newest restaurants, that it would be a quite the scandal if it did not succeed.

Just consider the ingredients of this barbecue haven: First take Britain’s biggest food export, celebrity chef Jamie Oliver. Combine him with the man who knows everything about barbecue, French-trained American chef Adam Perry. (Don’t forget both own and operate several restaurants already.)



Mix in the best meat preparation tools from around the world; the Japanese robata grills, fire pits, Texan smoker and tandoor ovens. Add one in-house butcher shop that provides every part of animal — from meats to game to poultry — not just to the restaurant but for the public to buy.

Wrap this all in a stylishly bold Tom Dixon interior by his Design Research Studio and sprinkle lightly with a fantastic view of the adjacent St. Paul’s Cathedral. If, in addition, the prices, service and food quality meet or exceed expectations, we’d have to say this is a sure winner. - Bill Tikos


Food

November 2 2010

Unexpected details make Griffins Steakhouse Extraordinaire more interesting than your typical American steakhouse. That, plus the fact that it is located in Stockholm, in the brand new Waterfront Building in the downtown area between the City Hall and the Central Train Station.



The concept and execution of this restaurant – with its homey atmosphere spiced up by hints of travel, science and glamour -- was designed by Stylt. The restaurant’s imaginary host couple, the Griffins, have a penchant for mysticism and alchemy that is reflected in the eclectic interior.



Led by creative director Erik Nissen Johansen, the Gothenburg-based Stylt has recently designed several other eateries in Stockholm including Marion's Gastro Diner and the Orangeriet. - Tuija Seipell.

Food

October 27 2010

In Amsterdam's restaurant scene, the names of Bert van der Leden, Douwe Werkman and Rob Wagemans pop up constantly, and usually all together. Werkman and van der Leden wield their influence through IQ Creative, a restaurant and hospitality conglomerate that is best known for the Supperclubs around the world, but also operates Witteveen, Nomads, Vyne, Envy and Nevy in Amsterdam.



For interior, architectural and conceptual creative output, they turn most often to Concrete of Amsterdam, a 25-member company founded in 1997 by the 37-year-old Wagemans. Concrete is a kit of three companies: Concrete Architectural Associates (architecture, design concepts), Concrete Reinforced (urban design) and Models+Monsters (scale models).



The prolific gentlemen's latest cooperation is Mazzo. It is a cool reincarnation of a notorious disco in a strange and ugly building on Rozengracht. The building may be odd but not that unusual in Amsterdam. Its spaces of varying heights and widths could have posed a problem, but for Concrete, they offered an opportunity to create an inviting yet industrial-feeling atmosphere and a place that is flexible without seeming temporary.



Mismatched chairs, exposed brick walls, rough wooden shelving, sepia-toned images and GUBI and MOOOI lighting manage to give the mismatched spaces a cozy sense of an impromptu meeting place where moms could meet for lunch and moguls could convene for an important deal. - Bill Tikos

Food

October 19 2010

Whatever you can think up, Cookieboy can bake it! In fact, Cookieboy can bake cookies of things you never thought of as being cookie potential. Such as feathers and bonsai trees and tents and eyeglasses. Or sheep with a necklace and Christmas wreaths. And shoes and socks and chairs and entire table settings. Cookieboy was born in 1984 in Kyoto and graduated from textile design course at Kyoto.

He’s found his canvas in cookies and is now appearing with brands such as Issey Miyake and LaForet Harajuku shopping complex and museum in Tokyo. In addition to the fantastic one-of pieces, Cookieboy bakes party packages that include a set for Anniversary, Tiara, Wedding and Basic party. We are off to ordering TCH cookies! - Tuija Seipell

Share It:  
More Food
Tags: Food , Japan
Food

October 14 2010



The new D’Espresso on Madison Avenue (at 42nd) in New York has received more media attention than is generally awarded to a tiny coffee shop in this world of millions of new coffee shops.



The reason for the attention is the fun design by the Manhattan-based nemaworkshop, a team of designers and architects that has created numerous cool retail and hospitality concepts. Founder Anurag Nema took the idea of a coffee shop that looks like a library – giving a nod to the nearby New York Public Library’s Bryant park branch – and turned it on its side. The walls are not lined with books but the floors and ceiling are. Except that it is all an illusion, a life-size image of books printed on custom tiles. Pendant lighting does not hang from the ceiling; it sticks out from the walls.


 
The tiny coffee bar of 420 square feet (39 square meters) is the second for owner Eugene Kagansky (the first one is on the Lower East Side) who plans to create an entire empire of coffee shops. Apparently, the next one will be completely upside down. - Tuija Seipell

Food

September 17 2010

In the friendly tradition of ice-cream trucks and pop-corn carts, the highly visible McMobile brightens up the day at large sporting events, concerts, street festivals and any other events where large crowds are present — and hungry!


 
And for people waiting in long line-ups to get into such events or to buy tickets, the McMobile would be not only a welcome and entertaining distraction, but a chance to get something to eat that they would probably eat anyway when they get into the event.


 
Depending on the location and specific requirements, the McMobile could take the shape of just the one main car or it could become an entire fun train with various components of a meal depicted in each car.
 
To make most of the fun of this fun meal-on-wheels, the concept would be further enhanced by specific music, mascots, staff and entertainers interacting with the crowds — all part of the experience of encountering the McMobile.


 
With its bright colors and cute appearance, McMobile will be photographed and broadcast in social networks by consumers where-ever it shows up. McDonald’s could even run a “Spot McMobile” contest online to increase the visibility.
 
McMobile is a concept created by Access Agency which will be sold as a franchise model and also used as a branded marketing experience.



See also McFancy

Share It:  

Random Archive