Restaurant and bar

The contemporary Korean-French fine dining restaurant, "Confier," already well-known for its exceptional cuisine and performances in Dosan Park, has recently opened its doors near Seoul Station. Kim Donggyu Kim Donggyu Kim Donggyu Stof focused on applying and visualizing Confier's perspective on gastronomy, which seeks to "experience new tastes and visual food, showcasing the process of food becoming a work of art," within the spatial sequences. In theater, the virtual wall between the audience and the stage is referred to as the "fourth wall," and when the boundaries between the audience and the stage blur, it's called "breaking the fourth wall." With this concept, Stof aimed to encapsulate the creation of beautiful cuisine... More

For the project of the Grande Brasserie, I dived into my Parisian experience to initiate the project while trying to give it its own identity. It was about avoiding a pastiche without soul. So the early sketches leaded us to a rather precious place (wooden cladding, plaster reliefs, carrara marble ...) that we gradually put in contrast with "raw" elements such as the imperfect structure in concrete, Terrazzo stairs, very simple black steel railings, industrial suspensions, a collection of naturalized butterflies which gives a cabinet of curiosity aspect .... These two universes (luxury and raw) create an interesting tension who ended up giving the place its own DNA. Alessio Mei Photography Alessio Mei Photography Alessio Mei Ph... More

“THE NARRATIVE TO AN ANCESTRAL FOLKTALE OF THE COCONUT ISLAND”Fascinating oriental flavors complement a wondrous experience playing out at KOKO Restaurant, a dining outlet of The Village Coconut Island Resort Phuket serving self-service breakfast, casual gastronomic dinner, to midnight cocktails.  From a forgotten native folktale of a misfortunate fisherman, believed to be Coconut Island’s pioneer, who was saved ashore after a boat wreck accident by hugging a floating coconut to the island, Studio Locomotive made assumptions further towards his surviving journey and settlement that latter became the design concept of KOKO Restaurant; the fisherman discovered a freshwater pond in this ‘cave’ and decided to... More

Trusting in our studio, Salva and Pablo commissioned us with the project for the relocation of their restaurant. For this purpose, an old corner house with no architectural value is chosen, located in a low-rise building area. This new location makes it possible to house the new restaurant in its own building, which allows all the advantages that its old premises did not have. The project covers the demolition of the old building and the construction of a new one. Whenever there is a change of business, there is a need to improve the existing, so the main starting point of the project was to solve all the problems that the old location had without affecting the main features of the restaurant. For this we thought, given that this new locati... More

A restaurant in Zhengzhou, Henan. Designed by A00.  More

redpan began with a simple wish to share good food in a good setting—a ‘living room' that nurtures interaction and creativity, where ideas can be exchanged over a casual, convivial meal. From the observation that DP’s own architects and staff like to hold informal work discussions at cafes near the office, the architecture firm conceived redpan as an exercise in building camaraderie in an urban environment where the line between work and play is increasingly blurred. The restaurant is in Marina Square, where the firm’s headquarters is located.DP picked local restaurateurs The Food Explorer Group, owners of popular bistro GRUB, as creative partners in this ‘love affair’ between design and food. This first joint F&B venture between DP and... More

A restaurant in Jackson Hole, Wyoming was an existing breakfast diner converted into a high-profile bistro. Pollard Architects was hired as the design architect and associated with a local firm called Tobler Duncker Architects to create a restaurant embellished with western simplicity and high level dining experience. On the exterior, a horizontal wood slat volume was created, similar to western snow fences, wrapped around a private dining room and creating a seamless transition from the outside in. Patterned oak flooring, mahogany and onyx were some of the essential materials used to create the western intimate scale and ambience. The walls and ceilings are adorned with slate and wood. Overall, our collaborative effort was a successfu... More

This is a 14,500 square foot restaurant and bar. The Market Street and Oyster Bar was for Gastronomy, Inc. and has become a new prototype for future facilities. Based on an original design by Pollard Architects, this new facility reinforces the seafood symbols, and provides a clean approach to service and dinning experience. The new restaurant offers the same excellent food choices as the previous restaurants and similar ambience. The main kitchen services both the Oyster bar and the Grill. The Grill is white paneling with mahogany trim which opens outward towards the mountain views. The Oyster Bar on the North side, is an octagon, and focuses inward for a more intimate atmosphere. More

The approach for this project was to combine a noted restaurant and bar with space for banquet rooms in Cottonwood. Gastronomy Inc.’s Market Street Grill and Oyster Bar is a seafood restaurant and a fish market chain. The concept for this building was taken from coastal buildings and lighthouses. Some features of this property are a roof-top patio with views of the Wasatch mountains, banquet space overlooking Cottonwood Creek, a phenomenal wine cellar, intimate and festive ambience. More

The Native Hostel, Bar & Kitchen is a boutique hostel, bar, cafe, and event space designed for the epicurean traveller and locals alike. It is nestled in an existing 2-story late 1800’s stone building and a mid-century brick warehouse right in the middle of the upcoming transit-oriented development adjacent to downtown.We sought to preserve the history but create something culturally conducive for the current and future generations. By merging all periods and styles, we were able to create something that feels timeless; a place that could have been relevant many years ago, is relevant today, and will be relevant for many years to come. The Native concept is focused around social activity including music, arts, socializing, food, and ent... More

The project starts from a great challenge, to preserve the identity of the existing bar hidden behind its back door and merge it with the new project. The existent restaurant & bar, Victoria Brown, has a british steampunk identity, that has nothing to do with the new project.The superposition of identities had to respect the current hidden bar identity, achieving an integration with the new project. The decision of an alley in Tokyo helped with the aesthetics of street graffiti, achieving a mix of identities on the façade and the fictitious wall of access to the bar, as if it had been spontaneously intervened by street artists.The existing fictitious wall (door entrance to the hidden bar) served as a scenography of a typical wall at a c... More

4,000 SF, 2 story restaurant and bar located in Wilkes Barre, PA. This building features an indoor-outdoor dining experience with the use of NanaWall. There is dining space on both the first and second floors with industrial design features throughout. More

After designing the furniture for the Masonry’s original Queen Anne location, the client engaged the Collaborative team again to help create a new restaurant space in the heart of Fremont. Located in the brand new Tableau building on N 34th Street, the 4,300 square foot space offers an ideal environment for the wood-fired pizza and beer-centric restaurant.The Collaborative team was brought on the project before the building was built which allowed for greater design flexibility. The major elements of the space including the wood-fired pizza oven, kitchen and bar with custom keg storage, were put in place before completion and act as the building blocks for the restaurant’s layout.The L-shaped restaurant is divided up into stations including... More