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YOD Group has completed a new restaurant located in the historic sector of Kyiv, next to Arsenalna square in Ukraine. The new project occupies a basement and ground level of a building that used to be a mansion, built in 1797, called "Ypsilantis House." © Andrey Bezuglov Solid brick walls and... View full entry
In case you haven't checked out Archinect's Pinterest boards in a while, we have compiled ten recently pinned images from outstanding projects on various Archinect Firm and People profiles. Today's top images (in no particular order) are from the board Eating & Drinking Spaces. Tip: use the handy... View full entry
The pandemic accelerated a need for digital menu boards, artificial intelligence, expanding drive-thrus into dual lanes and adding drive-thru only units where available. Many other fast food restaurants like Wendy's, Taco Bell, Del Taco, Burger King, KFC and McDonald's have also shown interest in developing many of these concepts. — Construction Dive
With indoor dining areas closed in many, if not most, restaurants since the beginning of the pandemic, the nation's fast food and fast casual franchises are rethinking fundamental design concepts of their operations that will likely become part of the American vernacular for decades to come, such... View full entry
Gusto 501, designed by PARTISANS, is the latest bar and restaurant by restauranteur Janet Zuccarini located in downtown Toronto. The new restaurant takes inspiration from its surrounding industrial neighborhood, utilizing the footprint of the car garage that previously sat on the site. © Nic... View full entry
The ghost kitchen is an increasingly crowded space. In addition to Reef, there are Zuul and Kitchen United in the United States, Deliveroo in London and Paris, and Panda Selected in China. CloudKitchens, the new venture run by Travis Kalanick’s City Storage Systems, buys real estate, brings in kitchen facilities, and leases them to chefs and small-business owners, most of whom do not have other brick-and-mortar spaces. — The New Yorker
Anna Wiener, a contributing writer to The New Yorker, surveys the landscape of delivery- and takeout-only "ghost kitchens" that have taken root in American cities following the COVID-19 pandemic by focusing in on kitchen pod start up company Reef Technology. View full entry
In case you haven't checked out Archinect's Pinterest boards in a while, we have compiled ten recently pinned images from outstanding projects on various Archinect Firm and People profiles. Tip: use the handy FOLLOW feature to easily keep up-to-date with all your favorite Archinect profiles... View full entry
A large-scale wire-mesh sculpture, suspended from the ceiling of Cathédrale restaurant in New York City, is the first commissioned artwork by Tresoldi Studio, the new design outlet founded by Italian artist Edoardo Tresoldi. Dubbed Fillmore, the installation takes inspiration from the historic... View full entry
In case you haven't checked out Archinect's Pinterest boards in a while, we have compiled ten recently pinned images from outstanding projects on various Archinect Firm and People profiles. (Tip: use the handy FOLLOW feature to easily keep up-to-date with all your favorite Archinect profiles!)... View full entry
With the restaurant's completion in March 2019, Europe's first underwater restaurant was a highly anticipated project from none other than Norway's Snøhetta. After Archinect's coverage of the restaurant opening, we take a peek inside this one of a kind gastronomical experience. Now three months... View full entry
Many may remember playing with cardboard boxes as children. The material is widely common and found almost everywhere. However, it is rarely seen in a contemporary design setting. Now imagine having coffee in a fully functioning cafe built almost entirely out of cardboard. Thanks to Mumbai-based... View full entry
This week, Europe's first underwater restaurant (and the largest of its kind in the world) will open its doors to its first set of diners. Guests will be treated to a 15 to 18 course set menu featuring dishes that showoff locally sourced ingredients like sea arrow grass and Norwegian berries, as... View full entry
The World Restaurant Awards reviews restaurants all over the world and considers not only food taste and quality but also recognizes the restaurant as a culture. Created by IMG, the awards celebrate establishments in 12 "Big Plate" categories and 6 "Small Plate" categories. This year it has been... View full entry
In case you haven't checked out Archinect's Pinterest boards in a while, we have compiled ten recently pinned images from outstanding projects on various Archinect Firm and People profiles. (Tip: use the handy FOLLOW feature to easily keep up-to-date with all your favorite Archinect profiles!)... View full entry
Five meters below the surface of the North Sea, near the southernmost tip of Norway, Europe's first underwater restaurant is nearing completion [...] The restaurant was built in about six months on a barge near the coast, then towed into position -- about 600 feet away -- with a heavy-lift vessel. To submerge the structure, containers filled with water were placed inside, before securing it to the sea floor with a total of 18 anchoring points. — CNN
In the southernmost tip of the Norwegian coastline, Snøhetta is in its final stages of completing the world's largest underwater restaurant. Submerged five meters below the North Sea, the restaurant appropriately named Under is preparing for its debut in Spring 2019. This 110ft-long structure... View full entry
Since Archinect spoke with All Square founder Emily Hunt Turner in 2017, the nonprofit civil rights social enterprise now has its first brick-and-mortar gourmet grilled cheese restaurant that opened in Minneapolis earlier this month. Located along Minnehaha Mile, All Square's mission — which... View full entry
