1 / POPL餐厅(2020)(Spacon \ u0026 X)设计
4年前|archdaily|建筑|100%...dow flowers to reflect both Denmark’s four seasons and POPL’s seasonal menu.，“We have been asked by René Redzepi to design noma’s new restaurant concept. We have always admired noma’s approach to its products - from the individual ingredients to the holistic experience, each element dem...
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2 / 现代菜单：乔恩·罗瑟兰和汤姆·哈里斯在哈克尼的神枪手那里做了一个节日盛宴。
5年前|TheModernHouse|餐饮|100%...around the corner, we’re bringing you a festive helping of ‘The Modern Menu’, our series that takes us into restaurants owned by our favourite chefs to talk to them about how home cooking has influenced their food.
Here, Jon and Tom tell us about their childhood memories of food and what th...
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3 / 法国品酒大师空间(2019)(Elluin Duolé Gillon architecture)设计
4年前|archdaily|建筑|100%...oated with calamine.，The cellar masters reveal their art and explain the menu of vintages set into a tasting table made of balanced layers of sheet steel, with a matte white surface on top to enhance the amber hues of the cognac that are also reflected in a copper chandelier. The work on the light...
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4 / 安特卫普和根特设计爱好者指南
5年前|TheModernHouse|软装|100%... Map
This bijou eatery serves up French fare in small-menu iterations during lunch, and options for two, four and six-course dinners. We like the simple, light-filled interior, the work of local studio Van Staeyen, who retained original wooden panelling and mosaic floors, and in...
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5 / 现代菜单：厨师尼古拉斯·巴尔夫在佩克汉姆的莱文用豌豆、辣根和庞祖来制作鳟鱼克鲁多。
5年前|TheModernHouse|餐饮|100%...up crowd-forming brunches, inventive bar snacks and casual evening tasting menus since 2012. A next-door wine shop has sprung up since then and, in 2018, a new venture, Levan in Peckham, opened on Blenheim Grove.
The second incarnation of Nicholas’ no-pomp approach to serving European fare bill...
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6 / 斯德哥尔摩设计周和2020家具展的亮点。
5年前|Yellowtrace|产品|100%...adrat’s textiles, and hardness and solidity from surface designer Mutina.Menu and Dux joined forces with Norm Architects to create The Sculptor’s Residence, an exclusive atelier installation that transformed a period apartment into the eclectic home of an artisan collector. ，摄影 @ Monica S...
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7 / 澳大利亚厨师Ben Shewry正在推出Attica工作室陶瓷。
5年前|Yellowtrace|产品|100%.... The first is a versatile set that compliments the pick-up and delivery menus the restaurant has become known for during the Covid-19 pandemic. The latter will include the ceramics specifically designed for tasting menu courses, set to become unique conversation pieces.The Attica four-piece dinner ...
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8 / ambiente 2014 the frankfurt design fair casts a spotlight on japan amid its new
6年前|duanyaolin123|产品应用|100%... company Timbre
Shelves and accessories by Swedish brand Menu
'Yeh' wall tables by Kenyon Yeh for Menu
'Babula' pendant lamps by Krools
'New Old Light Outline' by Kimu Design combines traditional Asian elements such as paper lan...
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9 / 现代菜单：詹姆斯·劳伊在肖雷迪奇的莱尔餐厅做了多宝鱼、茴香和土豆，配上苦叶和血橙。
5年前|TheModernHouse|餐饮|100%...all of food tourists from America to Japan look like? Never-ending tasting menus, gimmicky presentations, snooty sommeliers and chichi interiors? Not so, at least not at James Lowe’s Lyle’s in Shoreditch.
Rather, a reassuring lack of theatre is performed in Lyle’s airy dining room. There ar...
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10 / 日本 | siki Salon | 理发店 | 2021 | FATHOM
3年前|archdaily|康乐|100%...50 m²，年份：2021，摄影：Tatsuya Tabii，供应商： Artek, HAY, Menu, TAKARA BELMONT，设计师：Hiroyuki Nakamoto，绿化：Kenzaburo Oshio，铁艺：KAMO CRAFT, Susumu Murata，标志设计：Listen, Kentaro Ooi，沙龙椅选择：E., Taichi Enomoto，设计师：FATHOM，城市：...
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11 / 印度尼西亚巴厘岛的阿里拉苏里渡假村Alila Villas Soori Bali
14年前|keylin|酒店|100%...ne the moment you arrive to get you super relaxed.
We loved the breakfast menu that changed daily offering small servings of delicacies. The fresh juices are amazing as was the omnipresent Mangosteen fruit.
This is the kind of resort you don't leave or explore purely due to its location because ev...
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12 / 现代菜单：Tomos Parry厨师在Shoreditch的Brat烧烤野生蘑菇，配以鸡蛋黄和大麦。
5年前|TheModernHouse|餐饮|100%...urbot), in Shoreditch, serving up a grill-focused, Basque country-inspired menu. What has happened since then is remarkable.
For one, Tomos food has garnered deep adoration, with reviewers drawing comparison to Fergus Henderson’s legendary St. John, and one even calling it the ‘most exciting ...
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13 / 现代菜单：厨师大卫金格尔在纽因顿格林的Jolene餐厅用鼠尾草黄油做里科塔水饺。
5年前|TheModernHouse|餐饮|100%...sourced from small-batch English farmers.
This edition of ‘The Modern Menu’ series takes us into the kitchen at Jolene to ask David about his formative culinary experiences, how he approaches home cooking and to get his recipe for ricotta ravioli with sage butter. Tuck in.
David, what did ...
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14 / 捷克巴洛克餐厅 | 三朵玫瑰 | 2018 | ADR
4年前|archdaily|餐饮|100%...ished vaulted spaces bring the experience of tasting the traditional local menu to the next level.，项目完工照片 | Finished Photos，转载自：Archdaily，设计师：ADR，分类：Restaurant，语言：英语，编辑：序赞网，翻译：序赞网，声明：如有翻译，严禁转载...
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15 / romanian design week 2016 the highlights
6年前|nestnall|产品应用|100%...ecture and even video games. Pictured: 'On the Edge' lamp, by Noi Doi, for Menu A/S
布加勒斯特可能似乎是一个设计节日的不可能的目的地，然而，由该研究所主办的一个想法的种子——追溯为“罗马尼亚创意产业生态系统”——自201...
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16 / 现代菜单：厨师EdWilson在哥伦比亚路的布朗餐厅做Gazpacho。
5年前|TheModernHouse|餐饮|100%...s for something more momentous.
In this instalment of ‘The Modern Menu‘, were meeting chef and Brawn owner Ed Wilson to get a sense of his approach to food and home cooking, while also getting a seasonal recipe for gazpacho, the Spanish soup that tastes of summer. Enjoy.
Ed: To be ...
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17 / 安缦奇岭 | Luxury Frontiers & Wendell Burnette Architects
5年前|LuxuryFrontiers|酒店|98%...餐厅细部，dinging room ©Amangiri
Presenting sustainable, seasonal menus inspired by the culinary heritage of the Navajo and the American Southwest, Amangiri’s main restaurant and dining venues are open to resort guests and non-residents with reservations. Looking out across the plains thr...
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18 / Steinbeiser的实验性美食活动。
5年前|Yellowtrace|软装|94%...design and architecture, of course! I may know my way around a degustation menu but every dining experience can be evocative and sensorial whether you’re indulging in a street-side dirty kebab (don’t lie we’ve all been there) or a fancy foam-filled dessert. We tend to have strong memories that...
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19 / SHH设计巴比肯中心
14年前|caozhaoming118|餐饮|83%...venues, as well as a range of brand applications, including point of sale, menus, coasters, takeaway cups, bags and a ‘bag for life’.
The new identity for the Foodhall uses black and white photographic building icons and seeks to sit within the current Barbican brand family, although uniquely d...
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20 / 局部装饰复古给予追忆生活与乐趣
4年前|TheModernHouse|软装|72%...s quite involved. I’m quite an organised cook, and I’ll always do the menu in advance.“I like the whole process from inviting people, writing a list, going shopping, preparing the food and then eating. I’ve never done an online shop in my life, and I like the slow journey of going to local s...
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21 / 现代菜单：Jeremy Lee在Soho的Quo Vadis制作无花果和杏仁馅饼
5年前|TheModernHouse|餐饮|68%...ally got my first gig doing my own restaurant, which was in Islington, the menus I wrote harked straight back to Elizabeth David, that was the immediate thing.
“I wasnt interested in emulating anyone but I was hugely impressed and inspired by chefs like Michel Guérard and Alain Chapel, all tho...
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22 / 现代菜谱：二陈昌在宝区做虾仁松饭和豆蛋
5年前|TheModernHouse|餐饮|64%...ow
it goes. We started doing popups and thats how we began.
“With the menu, we always
start by looking at a dish in its most authentic form. Thats to begin with,
when were doing research. We always start with something that already exists
in Taiwan or Asia, but we tend not to really stick with ...
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23 / 现代菜单：肖恩·西尔利在法林顿的优质杂烩店烹制另一种圣诞午餐。
5年前|TheModernHouse|餐饮|62%...nch of sea salt and some freshly ground
black pepper.
LifestyleThe Modern Menu，转载自：The Modern House，语言：English，阅读原文
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24 / 现代菜单：Seppe Nobels在安特卫普的Graanmarkt 13制作菊苣塔丁和芥末叶沙拉。
5年前|TheModernHouse|餐饮|55%...ould all be promoting our local heritage. I get really nervous when I read menus from around the world and see that everyone is working with the exact same ingredients: wasabi, soy sauce, ceviche of avocado; all the same things. Lets share recipes and ways of preparing but please, lets work with loc...
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25 / 现代菜单：爱丁堡家庭经营的Timberyard餐厅的安德鲁和本·雷德福的菜谱。
5年前|TheModernHouse|餐饮|52%...how we want to spend our time and money. So, weve deliberately reduced the menu and focused on à la carte options.
“As times change, I think it will be seen as probably quite ‘now to eat less expensively. In London, places like Westerns Laundry, Bright and The Laughing Heart have really ...
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