Design

Londoner Afroditi Krassa Has An Eye On U.S. Restaurant Design

She's worked with Heston Blumenthal, so who's next?
Nov 17, 2014 10:00 am

This past summer, Afroditi Krassa, a London-based designer of Greek descent, made a big splash on the restaurant scene with The Perfectionists' Cafe, inside Heathrow Airport. It was notable in large part because the chef behind it, Heston Blumenthal, is one of the more eminent culinary figures, but also because it signaled a moment in time, when restaurant design, even in something as mundane as an airport, seriously matters. 

Art

These Are The 20 Hottest Art World Hangouts Right Now

Bars, restaurants and hotels fit for the art crowd
Nov 17, 2014 9:00 am

These days, entire festivals are dedicated equal parts to art, music and food. But where are the world’s artsy types heading during their downtime? Artnet recently published its list of the "20 hottest art world hangouts of 2014." The compilation spans 10 countries and is comprised of bars, restaurants, hotels and neighborhoods. Take a look at the full list.

Bien Fait! Maman's Interior Designer Brings The South Of France To NYC's Soho

It's "maison chic" to the max at this homey hotspot
Nov 13, 2014 1:00 pm

In an ever-evolving city like New York, creating a sense of "home" at a restaurant can prove to be a daunting challenge. We'd say the gang at Soho's new Southern French-inspired cafe, Maman, pretty much nails it. Step into their home for a croissant and cup of coffee.

Check Out The Crazy Menu For Mike's New City Restaurant, Home Of Wheat Pies

The latest artist-generated Imaginary Menu is here
Nov 12, 2014 10:00 am

Welcome to The Imaginary Menu, a series where we ask prominent artists and illustrators to dream up a fantasy restaurant, then devise a menu for it. Next up is artist Mike Houston, a frequent Food Republic contributor and resident Zero Point Zero Production illustrator. Here's what he sent us by way of explanation of his "Mike's New City Restaurant."

Set In Concrete: Artistic Centerpieces For The Tabletop

Surface treatment, substantially enhanced
Nov 11, 2014 10:00 am

Who says concrete should be relegated to flooring, pavement, and all things heavy duty? With the proper treatment and artistry, the rock solid material can take on a rather decorative effect, making it a surprisingly cool addition to counters and tabletops. Check out this spread.

Here's A Jolt: These Socks Are Made With Recycled Coffee Grounds

Odor-absorbing technology in jackets, shirts too!
Nov 6, 2014 10:00 am

For most of us, the phrase "java fresh" likely conjures up images of a freshly-brewed cup of coffee, or maybe even that revitalized feeling of having your morning dose of caffeine. At Ministry of Supply, a Boston-based clothing company, JAVAfresh refers to odor-absorbing technology made from receycled coffee grounds. Check out these fresh new threads.

Murder Was The Coaster That They Gave Me

Snoop, Dre, B.I.G. keeping the water rings away
Nov 5, 2014 12:30 pm

For some Food Republic readers, the gangsta rap movement (lasting somewhere between 1988 – 1997 or so) marked one of music’s most exciting and controversial time periods, where artists from California (Snoop Dogg, Dr. Dre, Too Short) and New York (Rakim, EPMD, Notorious B.I.G.) battled each other for bragging rights (sometimes literally), and Columbia House supremacy. Now. Reed Space is selling drink coasters to remember this.

Video: Watch The Trailer For Jeff Scott's Notes From A Kitchen Vol. 3

New art book features Chang, Crenn, Stupak and more
Nov 5, 2014 10:30 am

"It’s 768 pages, 12 pounds, it’s expensive, it’s obsessive, it matters — it challenges big ideas — it tells the truth — it’s a new vision for a new world in which quality in bookmaking and idea documentation still matters." So writes Jeff Scott, the photographer and creator of the Notes From A Kitchen book series, whose Volume Three is coming out right now. The limited-edition, massive tome sells for $125 US (more in Canada and Europe) and features behind-the-scenes, inside-the-minds looks at Jordan Kahn, David Chang, Alex Stupak, Dominique Crenn and other inventive chefs. Zakary Pelaccio wrote the foreword and narrates the video, which you can watch here. 

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