Description
Since the publication of the highly successful Restaurant Design in 2004 many exciting new restaurants have opened in major cities around the world and with them new trends have emerged. New Restaurant Design is a much-needed second volume on this subject.The introduction features interviews with 11 of the world's most influential interior designers - including Adam D. Tihany, Marcel Wanders, Patrick Jouin and David Collins - who talk about their design philosophy and approach, their favourite eateries and what makes a great restaurant space.This is followed by four themed chapters: Global Views, New Baroque, modern Classic and High Concept. Featured projects include Patrick Jouin's Senderens in Paris, Christian Liaigre's Buddakan in New York and Phillippe Starck's Bon in Moscow.
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Interior design for restaurants is ever-changing, as one trend replaces another in attempt to seduce sophisticated diners the world over. This book is a celebration of the most inspirational and beautiful restaurant spaces on the contemporary scene.An introduction includes interviews with 11 of the world's most influential interior designers, who talk about their design philosophy and approach, their own favorite eateries and what makes a great restaurant space.This is followed by four themed chapters: Global Views, Modern Classic, New Baroque, and High Concept. The 45 featured projects include Bentel and Bentel's The Modern at MoMA and Christian Liaigre's Buddakan, both in New York, Patrick Jouin's Mix in Las Vegas, and Jordan Mozer's Copper Bleu in Lakesville, Minnesota. Fans of Bethan Ryder's earlier books will not be disappointed by this colorful and exciting new survey of the latest trends from the cream of the internationaldesign world.
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