If you have tuned in to campsite for a while you already know that I have a penchant for cargo container architecture. This new outpost of the Mexican food chain Wahaca in London’s Southbank Centre is a pretty cool dinning space. The stacked shipping containers create a cozy modern interior and a vibrant billboard like look from the street. The restaurant was designed by SOFTROOM architects. My only wish is that the photos captured the hustle and bustle of the restaurant at the dinner rush, which I am sure would get across the more lively day to day operation there.
Category filter: Food
I have long admired the work of Big Space Ship and for maybe even longer enjoyed the eatables at Shake Shack. So of course when I saw the new Shake Shack website they designed I was tickled medium rare(pink). The site features an extremely bare bones design with some dynamic scrolling and slide show elements interspersed to give the page a nice amount of depth without too much clutter. Also in the same manner as Danny Meyer’s restaurants the site has a basket of small touches which combined really make the user experience. The custom icon set created for the site is amazing, a huge variety of iconography and rendered in a perfectly uniform style.
Just in time for lunch I figured some insight into a great new lunch spot in Chelsea would be helpful. Working in the Chelsea neighborhood of Manhattan can make it surprisingly difficult to get a really awesome takeaway lunch. All the gallery staffers have made Bottino the singular beacon for such a meal west of 9th avenue from 18th to 30th. Just last week Ralf Kuettel the chef and owner of Trestle on Tenth opened a rad little sandwich shop in the former stable in Trestle’s backyard. The new operation is named Rocket Pig as the mainstay of their menu is the Rocket Pig Sandwich. The menu is short, but the finger-licking sandwich of smoked spice-rubbed pork with red onion jam and mustard sauce on a ciabatta roll served with a house-made pickle and a side of house made hot sauce holds it’s own.
The new one-piece kitchen by Valcucine and Alessi is the dream of any minimalist individual or a cleanly home chef. Rounded corners, a lacquered sheen, and lines akin to that of a futuristic car make the kitchen unit equal in value as a cooking surface and as a sculptural object. Design for LaCucinaAlessi was tasked to Wiel Arets Architects who specialize in clean and minimal design for structures, furniture, and interiors.
(via Minimalissimo »)
Anderson Design Group was approached by architect/farmer Michael Rahal with the awesome and unique opportunity to create the brand and packaging for Rahal Farms. The resulting designs are a full dose of classic typography and imagery offset with a modern and engaging style and color palette. Were I to happen into Fernvale, Tennessee I would definitely stop off to check out Rahal Farms. There are some great sketches which provide insight into the process behind their work after the jump. A well deserved hat tip to Anderson Design Group for this one.
(via Design Work Life »)
Paul Lightfoot really got it right with BrightFarms. The produce/farming startup, or revolution as Lightfoot calls it starts with them. BrightFarms partners with supermarkets and food retailers to build hydroponic produce farms in their community and in some cases on the rooves of their stores and distribution centers. By cutting out the complex supply chains we have become reliant on for fresh produce BrightFarms is able to deliver higher quality food for equal or better prices. This TEDxManhattan talk is a must watch. Right now BrightFarms is working on several projects around NYC the most interesting of which is a gigantic rooftop farm in the Brooklyn Navy Yard.
Italian confection maker Sabadì recently got a brand makeover and update to their packaging. Happy Centro took the standard approach to communicate the companies values and product through the brand they developed. Sabadì has focused on creating “eatables that have a magic inside”. The designers took those magic ingredients and created fun characters of them to adorn each different package.
Jamie Oliver’s new(ish) restaurant Union Jacks in London is swathed in a sort of punk rock diner aesthetic, which helps to back up it’s classic British menu. I like the fun, sort of fucked up, and graffitied take on a takeout joint designed by British agency Blacksheep .
(via WGSN Homebuildlife »)
Vipp has become one of the most unique and amazing producers of quality kitchen products since the release of their classic bin in 1939. Now more than seventy years later they are reinventing the kitchen with Kuche P2 a new interpretation. Functionality and organization are so perfectly accentuated with stark minimalism. My mind immediately jumped to this new kitchen design being the love child of Braun(under the direction of Dieter Rams) and Bulthaup.
Kinkfolk Magazine has a wonderful vibe and a great vision for capturing crafts and curiosities. I am really in love with this new video they have made called Honey Harvest, which captures the process of making honey from hive to jar.
(via The Fox Is Black »)
Currently I am sitting at my desk infatuated with the brand identity and retail space for the Baker D. Chirico an artisan bakery with a handful of locations in and around Melbourne, Australia. The branding and collateral work was all done by Fabio Ongarato Design, and the as far as I can gather the store interior was designed by March Studio. There is a wonderful juxtaposition happening between classic and collage elements, and modern components such as the organic undulating skeletal shelving which doubles as design and product display.
(via Design Work Life »)
In Yokohama, Japan sits a small locavore restaurant designed to heighten the experience through an enlightened approach to user experience. The space was designed by Kentaro Yamazaki of YKDW, is focused around a single communal dining table situated right next to the kitchen. Sakae has taken term open kitchen and pushed it to all new lengths. This creates an environment that reminds me more of my dream kitchen and dining room for a home than a restaurant. Their method makes a great amount of sense as locavore cuisine is highly impacted by preparation and cooking techniques. So every guest is involved as an observer in how and what the kitchen is concocting.
(via Spoon & Tamago »)
I am really wishing I could get my hands on some of these John & John potato crisps. Since they are based in the UK and only seem to export to Germany that appears out of reach. I have to imagine how amazing they must be since I am definitely the kind of guy who would just a book by it’s cover, or a edible item by it’s packaging. Design for their beautiful product line and website is rumored, but not confirmed to have been done by Peter Schmidt Group.
Despite all the history which has tarnished thanksgiving in our increasingly pc. world. It’s my favorite holiday by leaps and bounds. Some families have their traditions of good old fashioned American over indulgence and evenings packed with football on the flatscreen, but in my family thanksgiving has always been more about taking a break from the everyday. One day out of the year to be with friends and family to collectively create and consume a meal. The fact that at every stage in my life so far I have been a part of a family to share this holiday with is what I am thankful for. Whether it was just me and my parents, or a slew of friends from different ends of the globe. Life is all about the people you share it with and thanksgiving is a holiday to share with those people or to at least remember them. Eat well, and be well this thanksgiving and see you next Monday.
Farm Anatomy is by far the coolest book and probably even the most awesome piece of print design I have seen in the past year. It also serves as wonderful resource to help educate all the food snobs about what the farm in “farm to table” actually means and consists of. This book is a beautiful and much needed component to the current food landscape, and does with style. The illustrations and hand drawn type by Julia Rothman just sing with all the colors and funky shapes or vegetables, farm animals and such.
(via mint »)
Branding starts with a good idea, but is made with a great name and completed with perfectly executed design. Costa Chica in my opinion is a wonderful idea, a playful name and has impeccable design done by Savvy Studio. I wish this restaurant was in my town I would definitely pop in there for some Mexican food.
(via Designspiration »)
I don’t think I am alone in having wonderful memories of enamelware plates and mugs from camping adventures during childhood. Falcon Enamelware has been making the same great line of products 1920 and is going to be releasing some new stuff this year. Their utterly classic pieces are part utilitarian part high design home goods. Their bright blue rim along with the crisp white are perfect. Enough about the dishes though. Morse Studio of our very own New York City has recently launched a new website and on it is some amazing work including a holistic rebrand for none other than Falcon Enamelware. They also art directed some seriously delicious food photography by Sam Stowell.
(via September Industry »)
This building designed by bak gordon is a contemporary take on a olive oil production facility. The paved area surrounding the facility seamlessly gives way to conveyor belts of olives and a colorful industrial marvel. From the olive groves that building looks almost space like, but for some reason it does not look too out of place.
(via SUBTILITAS »)
Nosh seems like a nice fresh view both on social and food related apps. It’s downloading as I type this and I am super excited to see what it can do. The app was created by a new startup called Firespotter Labs, which is funded by Google Ventures and has a seriously stacked list of staffers.
(via iso50 »)
One sign of a great branding project to me is being able to, at a glance tell that all the elements are part of the same family, but that they are not all identical. Differing layouts and designs help each piece or element to fit it’s purpose or home. The system for the wine bottles and coffee cups are particularly striking. Their minimalist design is impeccable, but they also create a level of autonomy for the very distinct drink subcategory. All the design for London based Caravan was carried out by Inhouse. If you are in London you should pop in and grab a cup of coffee. Caravan is located on a corner in Farringdon’s Exmouth Market, and their interior looks like it does justice to the overall brand.
(via AisleOne »)