The restaurant boom of the last twenty years has led to an increase in both the volume and diversity of restaurants in the world's major cities, Consumer expectation has risen dramatically – restaurants have become so much more than simply places to eat. As living space in the city shrinks and city dwellers have less private room to call their own, they are increasingly choosing to dime out in public spaces, These arenas are where the modern urbanite 'performs' his or her identity – where we eat and drink defines, to an extent, our social selves. Modern technology and communications have made us more than ever, leading to an unprecedented awareness of other cultures. This is reflected in the rich diversity of food and design on display in today's restaurants In the twenty-first centuy eaing out is much about entertainment as nurrishment.
Now restaurants can look like anything from a bedroom (such as Supperclub) to the Arabian-style Nomads in Amsterdam or the futuristic Pod in Philadelphia. Provided there's somewhere to rest a plate, when it comes to inspiration the world is the restaurant designer's oyster. Restaurant Design celebrates the most inspirational and beautuful restaurant spaces from around the world – places built to seduce diners and truly capture the imagination. After a brief introduction tracing the history of restaurant design, the book is divded into five categories: Global, Retro-Pop, Modern Classics, High Concept and New Baroque. Internationally renowned designers featured include Christian Liaigre, David Rockwell, Philippe Starck, Kavid Schefer, Jordan Mozer, Patrick Jouin and karim Rashid. From the Modern elegance of Craft in New York to the quirky decadence of London's Les Trois Garcons, this book features dining environments to suit every mood and every taste.
