Chipotle Mexican Grill today unveiled what it is calling a new “responsible restaurant design," which uses energy-efficient equipment and systems, and 100% renewable energy from wind and solar power ...

The definition of the restaurant is evolving. Spaces are becoming more creative and efficient as operators cite more multifunctional models as key to maximizing functionality. According to Toast’s ...

For most diners, selecting a restaurant boils down to food and ambiance. The menu is created by the chef, but the real stars might be interior designers, who touch all of your senses and keep you in ...

In the theater world, there’s a saying that no one leaves a show humming the scenery. While it’s true that great performances usually take precedence over set design, the latter can still have a ...

In November, Kimmie Chang opened Okonori Japanese High Kitchen in The Corner, a new mixed-use development by ...

Kona Grill Inc. has raised the curtain on the newest design for its American sushi-grill chain at a remodeled unit in the Chandler Fashion Center in Arizona. The company has refreshed the 10-year-old ...

Judging from the restaurant designs up for recognition at Chicago's local Jean Banchet Awards, what we all seem to need right now is aspirational escape.

Part I: Industry Perspective—The Shift Toward Adaptive Culinary Ecosystems The modern Chinese restaurant is no longer a ...

“You can’t just have good food and good service. You need a well-designed space, too. You need the whole package, especially as the restaurant scene grows in Denver. You can’t get away with just ...

ST. HELENA — Diners at Charlie’s, St. Helena’s newest restaurant, often remark on its homey, inviting atmosphere. A lot of the credit for that ambience goes to the interior designer Amelia Robison, a ...

Jaya Saxena is a former correspondent at Eater, and the series editor of Best American Food and Travel Writing. She explores wide ranging topics like labor, identity, and food culture. My first time ...