Branding goes a long way in the food industry. It can immediately establish trust and convey the genre and, the cuisine and the culture of a restaurant and the inverse can happen even more quickly. The rebranding of Harry’s in Kansas City’s Union Station exemplifies this idea. Tad Carpenter’s attention to detail and craft are of the sort that all designers should apply when designing for a restaurant. Harvey House Diner original opened in 1914 and has been a fixture at Union Station ever since. Carpenter was able to maintain a classic look while also catapulting Harry’s into the 21st century.
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I absolutely love coming across amazing things by my friends on the internet. This one especially. It is a photo essay and interview by my friend Fiona Breslin and Grace Villamil about my friend Mark Firth. For those of you who don’t know Mark the names of his restaurants are pretty much household names for anyone who has spent anytime in NYC. He founded Diner, Marlow and Sons and the long since shuddered Bonita(the Fort Greene one was a personal favorite!). A few years ago Mark left the urban life with his wife Bettina and two kids in tow and relocated to the Berkshires where I grew up and still spend a great deal of my time. Fiona’s article captures Mark in his element farming and hanging both on his property and on the porch of his new restaurant Praire Whale in Great Barrington, MA. Head over to Freunde von Freunden to see all the photos and read the interview.
In New York, and more recently Brooklyn it has become very difficult to forget how lucky we are to have so many great restaurants and bars at our disposal. The Haslegrave brothers and their studio Home, named for the four Haslegrave siblings has designed some of the most notable and amazing restaurant and bar interiors in Brooklyn over the past few years. Their work includes, Manhattan Inn, Donna, Duck Duck, and Tørst. The photos here, shot by Daniel Bernauer are of their most recent venture Alameda, which they are also partners in.
(via The Scout »)
Tacos have to be one of the most universally loved and enjoyed finger foods. In San Pedro, Mexico this hip young restaurant Taqueria Canalla recently opened their doors. With an identity and interior designed by Manifesto Futura your hunger for aesthetics can be satiated at the same time as that grumble in your belly. The color palette is notably subdued, but it is punctuated with some delicate punches of color in very specific spots.
(via M Stetson »)
Just behind Lygon Street in Melbourne lives, newly opened bar and restaurant The Town Mouse. The restaurants branding and collateral designs feature custom typography and patterns, which reference the cities grid and building. The custom type was based on the isometric shapes when buildings are viewed from a birds eye view. The design carried out by local studio A Friend of Mine feature some bygone techniques such as gold leafing and glow in the dark ink, which give Town Mouse a timeless sort of aesthetic.
For the new Mexican restaurant Mexout in Singapore local design studio Bravo Company dug really deep to channel the cultural vernacular of the food’s birthplace. The branding includes a family of small logo marks and type lockups, some of which reference historic events such as the 1968 Mexico Olympics and brands like Tecate which one of the most well known Mexican beers. This identity included some extremely DIY and hands on production work which is part of what makes the look and feel so consistent and successful.
(via Design Work Life »)
For Beer Friday this week I thought it would be apt to give a shout out to what will definitely be my new favorite watering hole. Wednesday night Bell & Anchor opened to an enthusiastic group of close friends and family as the newest culinary foray by Mark Firth. Mark is best known in the food world as co-founder and partner at Diner, Marlow and Sons, and the other successful off shoots.
Together with his wife Bettina Schwartz, and chef Stephen Browning, Firth’s new Berkshire haunt will be offering a seasonal menu of hearty homestyle food. Distinctly farm to table, the focus is as much on the farmers and producers as it is on the guys in the kitchen. Great Barrington and the Berkshires have been incomplete without the rustic refinement of a place like this. The interior is finished in a variety of different woods and a mix match of farmhouse tables and chairs, deco stools, and vintage light fixtures that are everything but coordinated. The wood panelling in many of the rooms is from a cherry tree off the property of Mark’s farm in Monterey, MA. The warm tone circulates through the restaurant beaming off of the flushed smiles of people enjoying food, drink, and community.
If you are in the Berkshires this fall or winter make sure to stop in to Bell & Anchor located at 178 Main Street in Great Barrington.
So for the last few years my friend Ilana has been telling me about how her brother, a former law student moved out to SF and was working on opening a pizza truck. Every time she brought it up I was like oh yeah yeah cool, just thinking great all we need is another mediocre food truck in the world. It just so happens Ilana’s brother is Jon Darsky and his pizza truck is Del Popolo one of the most interesting new culinary additions to the Bay Area food scene in the past year. Jon earned his pizzaiolo chops and title at Flour + Water another SF Italian restaurant specializing in pasta and Neapolitan style pies. Not only does the design and fabrication of Jon’s truck set him apart, but the style of pizza he creates(Neapolitan) is the most specific and surprisingly enough regulated type of pie in existence. The 5,000-pound wood-burning oven can get up to almost 1000 degrees fahrenheit and cook a pizza in almost a minute at such high temps. Next time I am in the area Del Popolo is going to be a required stop.
Smith Hanes restaurant interiors always have a way of elevating both the dinning experience and taking the style of cuisine and extended it out into the space. The new restaurant The Optimist recently opened in Atlanta by Ford Fry is a great example of this. Optimist is the third limb in Fry’s growing Atlanta chef-owned restaurant empire and with an interior like this it is most definitely not a weak link. Hanes worked with graphic designer Alvin Diec on creating the visual elements to accompany the space including signage and menus. All photographs were shot by Andrew Thomas Lee.
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.
I have admired the work of Anagrama for quite a while now, and their recent branding for La Fabrica del Taco is no exception. The work is colorful, poppy, and modern. However through the color palette and typographic references they have made, especially through the hand drawn script for the logo Fabrica is instilled with a very classic aesthetic as well.
(via The Fox Is Black »)
Jesse Campbell’s subtle and clean branding and collateral designs for the restaurant Corso 32 really caught my eye. Nice attention to detail and use of materials. I especially like the logo in the etched glass, and carved into the wooden serving board.
(via Design Work Life »)
There is a new little sandwich shop in Cobble Hill sporting a nice clean branding. The identity and custom typeface was created for Van Horn sandwich shop by Michael Freimuth. I particularly love the custom typeface called Sans Horn, which is a super clean rounded sans serif with both regular and lite widths. The great photographs here showing the shop and some of the ephemera were shot by Bob Martus.
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 »)
Interior and restaurant designer Smith Hanes recently designed a beautiful, rustic, and funky space for the restaurant No. 246. I also especially like the graphic design work for the project by Alvin Diec. Hanes incorporates found and vintage objects and fixtures into his designs, which give them a nice feeling of history and as if they have weather the storm. Photography by Andrew Thomas Lee.
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 »)
One of my favorite restaurants in the West Village, and probably the world is Mas (Farmhouse). I recently came across some information about a new restaurant in the works by their chef and proprietor Galen Zamarra. The new venture is going to be just around the corner from their Downing Street location on an otherwise rather barren section of Seventh Avenue. Cooking over an open wood fire always provides a unique, and in my opinion better flavor, and their new eatery will do just that. Following suit of Mas (Farmhouse) this grill spot will be named Mas (La Grillade). Originally they were aiming for an early summer opening, but word has changed to mid-August. Living literally across the street from it means this will become one of my regular haunts, and I can’t tell you how excited that makes me!
(via Zagat Buzz »)