Restaurant

The building is located in an impassable alley in Tehran Grand Bazaar. In order to reach the building, one must go through various bazaar pathways with numerous treasures of brickwork and ornamentations. The process of renovation takes place in two aspects:
1.- Creating interior space with a limited budget and the connection between the interior and exterior
2.- Reformation and renovation of the building’s surrounding

A restaurant for gathering in a garden surrounding pizza oven
It is a Vietnamese culture to connect deeply with family and friends through gathering and sharing. Family and friends always come together to share their happiness and stories over meals. Similarly, Pizza 4P’s adopts the motto of “Delivering Wow, Sharing Happiness”. As such, the challenge of this project is to combine both local culture and restaurant motto to create an appropriate dining atmosphere. Located at the center of Hanoi, the site features beautiful street plants with sufficient space for an open-space garden. Taking the site condition, local culture, and the restaurant’s motto into consideration, a restaurant with the concept of gathering in a garden was designed to provide a meaningful and pleasant dining space in Hanoi.

The story of the expendio de maiz project started from a road trip between friends, those trips when we decide to leave Mexico city for a few days, to go the rural countryside, far from our trendy urban way of life in the capital, to those simple villages, non touristic ones, where we can enjoy simple food, simple moments of authentic mexican life, just watching the people living.

Traditionally, in South India the word Darshini refers to a place that runs on the concept of ‘pay first, eat later’ Udupi style restaurants, which are similar to the fast food chains seen in the West. It was primarily intended to serve the rush hour crowd, and the dishes served were breakfast or snack items that require minimal fuss- both for the chef and the customer. A darshini set-up in Bangalore brings to mind steel tables jam-packed with customers standing around steaming plates of idli-vada, sipping a filter coffee and looking out onto the street which might just be inches away. Our clients approached us with a simple brief – “a darshini on the site along the highway in Hoskote”

The space is designed to embrace the all-time dynamic street life of Greenwich Village, which was once regarded as a paradigm of urban dwelling. Occupying a corner space with large windows stretching across the street-facing walls and an open panelized storefront folded on both sides, the dining room becomes an extension of the bustling street life outside. Flooded with natural light, the front dining room houses two communal tables at center, while birch banquette seating upholstered with light gray leather lines the back wall, accompanied by white marble tables atop mint green bases throughout the room. A bar counter at the back is tiled in mint green, with illuminated metal mesh hanging above, reflecting the street vibes of the neighborhood. The floor is primarily poured concrete that blurs the boundary between the street and the restaurant, accented by a silver-inlaid grey-and-white terrazzo tile rectangle, where the communal tables sit.

This article was originally published on April 14, 2014. To read the stories behind other celebrated architecture projects, visit our AD Classics section.

With the design for Los Manantiales, Felix Candela’s experimental form finding gave rise to an efficient, elegant, and enduring work of structural art. Comprised of four intersecting hypars, a strikingly thin roof surface creates a dramatic dining space. Built as Candela was establishing an international reputation as the foremost shell building, he demonstrated to the world his masterful combination of artistry and technical virtuoso.

The name “BAO MOCHI” speaks for itself : at the restaurant you’ll be served with light steamed buns made of delicate wheat flour with various fillings inside as well as airy, chewy mochi cakes of unique Japanese rice flour.

The interior is based on several main ideas which end the refeccon and the embodiment in decoracve recepcons and the organizacon of space.

Yufunan, rooted in Beijing Hutong, has seen its third chain store opened in Taikoo Li, Sanlitun, in the fourth year since its being established. Just like animals in migration, we’ve flooded into Taikoo Li, which is home to commerce. It is different from the Hutong-style way of life, so we’ve decided to evolve ourselves in a different designing thought.