Meacham Nockles McQualter Designs Bills Restaurant in Tokyo’s Ginza.Bill Granger’s latest Tokyo restaurant has been designed to reflect the luxurious spirit of the thriving Ginza...
Mulberry & Prince Restaurant in Cape Town by Atelier Interiors.Atelier Interiors have designed Mulberry & Prince – a white-wash restaurant and bar in Cape Town, South Africa. To compliment the modern style of the share-cuisine served at the restaurant, the designers set out to create a space of...
‘Del Popolo’ Restaurant in San Francisco by Jessica Helgerson Interior Design.We're back with another killer project by our San Francisco-based friends at Jessica Helgerson Interior Design (JHID). After introducing their work via this amazing office in Portland, followed by this stunning mid-century house remodel,...
Zushi Barangaroo by Koichi Takada Architects.Koichi Takada Architects merge the refined Japanese sensibility with Australian architecture, creating a stylish yet welcoming outdoor...
Victor Bozar Café at the Fine Arts Centre in Brussels by Robbrecht and Daem.Located in the Bozar arts centre in Brussels, this renovated café/restaurant has been named after the Belgian art-deco architect Victor Horta who designed the building in 1928. The refurbishment was handled by the internationally...
The Athenaeum Hotel & Residences in London’s Mayfair by Kinnersley Kent Design.Kinnersley Kent Design has completed the multi-million-dollar refurbishment of one of London’s most iconic hotels with an illustrious entertainment...
St Hugo Wine Cellar by Studio-Gram with JBG Architects.Located in Barossa Valley in South Australia, St Hugo's design brief to Studio-Gram called for the ultimate high-end wine...
Stories On Design // 3D Grids.Today we celebrate 3D Grids in a Story that brings together many inspiring projects from around the world, ranging from architecture, interiors, furniture, art and installations. 3D Grids have proven to be the perfect building-block...
Luke’s Oyster Bar & Chophouse in Singapore by HASSELL.In a city where change is commonplace, building a strong reputation and a clientele is an achievement. The owners of Singapore institution, Luke’s Oyster Bar and Chophouse, took the brave step of moving from its existing restaurant to...
