本帖最后由 yanqihu 于 2012-10-24 21:03 编辑
由 MINAS KOSMIDIS 事务所设计,Think Beer 是坐落于佩里斯特里一处宁静街道的希腊啤酒屋餐厅。
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...o visitors about the innovation that happens at Digi.Recognizing that good thinking is cyclical, the workspace will emphasize the connection between discovery and refinement. This unveiling process allows guests and team members to engage with Digi in an entirely new way. The Studio BV design team f...
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...and facing out – book in hand, blanket at the ready, wine poured: we can think of nowhere we’d rather hunker down.
Marcia Mihotich’s Summer House by the Sea
“It’s a simple space but it’s the most amazing privilege to have a house on the beach....
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...thin a conventional industry; delivering financial services with a forward-thinking mindset. When divulging on brief specifics for their new officespace – it was important that this unique industry approach was translated into both design and workplace strategy. Wanting to encompass their untradit...
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...ctive is the activation of the area, the building and the people who work, think, learn and manufacture here together. Space was even found for a small museum that narrates the history of Werkspoor and Zuilen, the neighbouring working class district.,The idea was to create a new structure within t...
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...wo walked over to the fridge pulling out a beer, the whiskey would like to think that you are done she asked me how she could feel it swelling against her. Thank god wore wedding bands, and asked as started to feel of me inside with the question about whether Jenny was still up in the air and am fuc...
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...re but we don’t necessarily spend a huge amount of time in them.
“I think it’s not just the increased size that this place gives us in comparison to where we were before. One of the difficulties with living in a small cottage was that we always felt a little bit disconnected from each other...
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...and nicely roasted meat. So those are my home cooking experiences.
“I think those memories have
informed what I do now. Theyre simple things done well, and thats what we try
and do here, and at home too.
“My general approach to food is to do rustic, seasonal, fresh food with local or homeg...
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