Deborah Wilk -- Interior Design, 12/1/2007 12:00:00 AM
Bamboo, tree branches, slate, pebbles, sand, water. These elements of traditional Japanese gardens were principal William Lim's inspiration for the 5,400-square-foot restaurant, part of a new tower at the Shangri-La Hotel. Natural materials, however, are given a contemporary twist. Most notable is the central wall, 30 feet long and 4 feet deep. Constructed of stacked sheets of laminated plywood, sanded and waxed smooth, this innovative partition conceals structural elements as well as separating dining areas from the sushi and sake bars. The wall's two oval apertures offer glimpses of the various dining scenes, each catering to a different mood.
PROJECT Borough Food & Drink, New York.
STANDOUT Reclaimed wood, vintage industrial hooks, and salvaged subway signs fill this homage to the five boroughs' bygone nosheries.
Elliott + Associates Architects
PROJECT Fuel Café at Chesapeake, Oklahoma City.
STANDOUT The rainbow-bright employee cafeteria at the Chesapeake Energy Corporation was inspired by crayons.
PROJECT Bluprint, Chicago.
STANDOUT At the Merchandise Mart's first fine-dining restaurant, distinct zones pay homage to influences as far-flung as punk opera and Casablanca.