Posts tagged with "Restaurants":

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Archtober Building of the Day #21> Runner & Stone Restaurant

Archtober Building of the Day #21 Runner & Stone 285 Third Avenue Latent Productions Karla Rothstein and her partner Sal Perry are Latent Productions. They, along with Baker Peter Endriss served up a very nice helping of both delicious snacks and spiffy new architecture on yesterday's Archtober tour. With a full tour of enthusiasts and architects, Karla and Sal described their self-initiated process of design, development, and construction management. They first prototyped, then fabricated the puffy custom concrete blocks that evoke the sacks of flour waiting to become bread that are the design hallmark of the restaurant, Runner & Stone, in Brooklyn. One thousand units were made, twenty at a time, in the basement with workers, some of them students, following the instruction graphic the architects prepared. It all had something of the air of the Pre-Raphaelite Brotherhood with an almost mystical unity of material (steel and concrete and bread) and the romance of fabrication. Ah how utopian! The project includes a bakery, restaurant, and bar replete with locavore cred. Even the name is authentic: Runner & Stone refers to the existence of a mill in the 17th century that was near the site. In milling, the moving stone is called the runner. So the flour and the sand, each granulated for admixture, are equalized and each a metaphor for the other. There was also a lot of steel, another building material receiving special attention and distribution throughout the project.  The floor is cold rolled plate, with a foam interlayer, set on plywood, then waxed for residential use in the upper two apartment units. A radiant heating mat keeps it warm. The facade is oxidizing to a nice autumnal orange. Custom furniture blends more raw steel with reclaimed lumber from Brooklyn water tanks. Much was made of the happy relationship of all the parties involved, leading me to conclude that the success is no longer lying dormant: a 2014 AIANY Design Award attests. Along for the tour was budding food critic, and AIANY Exhibition Coordinator Katie Mullen:
As the team from Latent Productions described the building, head baker Peter Endriss and staff passed small plates including pickled vegetables with chopped egg, whitefish salad with sliced baguette, heirloom tomato soup, and sliced sausage with sauerkraut. Endriss, previously head baker at Thomas Keller's Per Se, reserved one surprise for tour attendees returning from 285 3rd Avenue's upper floors: his signature rye flour and toasted caraway brownies.
Cynthia Phifer Kracauer, AIA, is the Managing Director of the Center for Architecture and the festival director for Archtober:  Architecture and Design Month NYC.  She was previously a partner at Butler Rogers Baskett, and from 1989-2005 at Swanke Hayden Connell.  After graduating from Princeton (AB 1975, M.Arch 1979) she worked for Philip Johnson,  held faculty appointments at the University of Virginia, NJIT, and her alma mater. ckracauer@aiany.org 
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French Architect's Restaurant Designs Creates A Pixelated Green Facade

Whoever said that one needs to leave the city to experience nature hasn’t seen French architect Stephane Malka’s striking facade proposal for the Parisian restaurant EP7, an unusual site that is sure to stand out in the urban setting of the city. Amidst a city of man-made concrete and glass structures could rise a building essentially comprised of an organically growing “forest. Malka, who has experience in urban landscaping, created a green facade that wraps around a glass enclosure and is composed of raw wooden blocks arranged in a patchy, pixelating pattern. The uneven surface creates spaces for plant life to grow, spilling flourishing green plants and foliage down the building. The textured wooden facade, which seems to actively move inward to completely engulf the glass skin, stops to reveal an expansive view of the restaurant’s interior. Malka’s work presents passersby and restaurant customer with with the interesting paradox of nature abundantly flourishing in an urban environment. [Via Design Taxi.]
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Slideshow> Organic Architecture Catches Fire in Coachella Valley

Southern California critic Alan Hess tells us more about Ken Kellogg’s GG’s Island Restaurant (formerly the Chart House), which was ravaged by fire on Tuesday morning. The extent of the damage and the potential for repair have not yet been determined. Palm Springs may be best known for sleek steel and glass Modern architecture, but the 1978 Chart House by San Diego architect Ken Kellogg (one of a series he designed for the restaurant chain) makes it impossible to ignore the fact that Organic Modernism is just as much a part of the Coachella Valley heritage. Set along Highway 111 in Rancho Mirage, Chart House's low-slung, serpentine shape hugs the contours of a small, rocky butte. Outside, it's the image of protective desert shelter: the taut vaulted roof stretches down, like the fabric of an umbrella or the shell of a crab, almost to touch the landscape berms rising to meet it. Inside, however, the heavy timber columns, curving glu-lam roof ribs, and rubble stone walls wind their way through the restaurant like a well-designed forest. They create layers of space, naturally lighted by a skylight curving along the spine, with an appealing complexity. Kellogg's fifty-five year career, including residences, churches, and commercial and institutional buildings, continues to show the vitality of organic design. [Photo credits: Keith Daly / Flickr, Michael Smith / Flickr, Desert Sun screenshot, KESQ screenshot.]
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Yummy! AIA-Los Angeles Serves Up Restaurant Awards

Last week the AIA/LA announced its choices for this year's most notable food-friendly architecture mavericks with its annual Restaurant Design Awards. Designs ranged from an up-cycled (in this case, stripped down and revamped Lina Bo Bardi style) pizza parlor in Culver City to a Guggenheim Museum centerpiece to a repurposed church in Maine. "We tried to design a modern twist on a Gothic Methodist church...buttresses, laser cut patterns on the bar and upholstering old pews,” said architect Ryan Wither for Grace Restaurant in Portland, Maine. The restaurant's logo and the bar floor plan emulate an  old trefoil window. Poon Design Inc.'s Mendocino Farms and R. Dean Bingham—in conjunction with AIA and Tivi Design—won a People's Choice Awards as did FER Studio and Studio Collective for the Spare Room in Hollywood. Spare Room, a gamer's delight, houses two vintage bowling lanes set within the historic Hollywood Roosevelt Hotel. "We worked very closely with the owners to narrow the focus and curate a vision which both looked back to a time where parlor games were seen as a symbol of the bourgeois as well as take cues from the present," explained Studio Collective architect Adam Goldstein. Michael Hsu Office of Architecture's Incenhaurers, GRAFT's Aria Pool at City Center, Earl's Gourmet Grub by FreelandBuck, Lukshon by MASS Architecture and Design, Bestor Architecture's Pitfire Pizza (Culver City site; that's the revamped pizza joint), and The Wright from the Guggenheim Museum by Andre Kikoski Architecture all walked away with Jury Awards.
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The Wright Ingredients

Local boy Andre Kikoski won the James Beard Award today for his flashy new restaurant inside the Guggenheim Museum. It replaced the once dowdy cafeteria designed by Frank Lloyd Wright, for whom the award-winning eatery is named, long a vestigial space tucked in under the museum's sweeping rotunda. Now all flashy curves and color, Kikoski's space, which opened in January, was even considered a might bit better than the food served therein by New York food critic Adam Platt. The Wright beat out another local spot, Brooklyn's Choice Kitchens & Bakery by Evan Douglis Studio, and Greensboro, Alabama's PieLab, designed by Project M. Kikoski joins recent award winners Thomas Schleeser of Design Bureaux (2009) for Chicago's Publican, Tadao Ando (2008) for Morimoto New York, Lewis Tsuramaki Lewis (2007) for New York's (now defunct) Xing, Bentel and Bentel (2006) for the Modern... (We're noticing a trend here, which maybe helps explain why the food in the city is so darn good.)
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AvroKUTE

New York-city based design and concept firm AvroKO, the masterminds behind various self-propelled projects such as PUBLIC and Double Crown restaurants, recently revealed their latest venture--as fashion designers. Teaming up with the Mona & Holly studio, AvroKO will release a limited edition of service uniforms in April as part of their Spring ’09 collection. Inspired by “smart and tidy service uniforms of decades past,” the collection doesn’t stray from AvroKO’s signature aesthetic--concept driven designs that are somewhat nostalgic of times past while maintaining a sense of modernity. The uniforms, which will be worn by PUBLIC and Double Crown staff beginning early May, bridge the gap between hospitality and fashion through the functionality of the pieces and overall design. The collection contains basic shift dresses, flouncy skirts, and structured tops that are elegantly detailed, glamorizing the femininity of uniforms of decades past. AvroKO’s collection for Mona & Holly will be available for purchase in select boutiques in New York, Chicago, and Dallas, with pieces ranging in price from $75 to $365.
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Noshing In Style

Without further ado, here are the winners of the AIA LA’s 4th Annual Restaurant Design Awards. The awards were announced on October 16, and judges included architects David Montalba and Michael Hogdson, Joachim B. Splichal, founder of the Patina restaurant group, and LA Weekly writer Margot Dougherty. JURY WINNERS: RESTAURANT Blue Velvet designed by Tag Front Katsuya Glendale designed by Starck Network & DesignARC Mozza Osteria designed by Kelly Architects, Inc. CAFÉ/BAR FOOD designed by Fleetwood Fernandez Architecture LAMILL COFFEE designed by Formation Association & Rubbish Interiors   LOUNGE/NIGHTCLUB Elevate Lounge designed by Tag Front PEOPLE’S CHOICE AWARD WINNERS: RESTAURANT Mozza Osteria designed by Kelly Architects, Inc. (pictured in jury winners section) CAFÉ/BAR Kitchen 24 designed by Spacecraft & Torres Architects LOUNGE/NIGHTCLUB oneworld Lounge at LAX designed by Gensler