Campsite is a New York based design blog and studio run by visual designer Max Ritt.
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 »)
Concrete created this powerful, and playful brand for Canadian celebrity-chef Mark McEwan and his new concept restaurant Fabbrica.
(via Design Work Life »)
