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Restaurant Design Trends 20 Tasting Table.

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“We are seeing a lot of landscape elements coming into the interior space, whether a living green wall or potted plants, from fast-casual to specialty restaurants. At La Centrale Miami, we’ve even gone as far as designing a seasonal vegetarian-focused restaurant inside its own serra (Italian for ‘greenhouse’)—which features a gabled ceiling and hanging planter baskets suspended from the ceiling that recall the winter gardens of northern Italy.”

Andrew and Briana Volk, owners of Little Giant and Portland Hunt + Alpine Club

The black marble (or just black) bar also signals a turn back towards decor that used to be the mark of an ’80s restaurant, along with that era’s polished wood and hints of brass. Yet unlike other seemingly un-updatable things from that decade—like scrunchies, songs with saxophone solos and trickle-down economics—the look seems fresh now that time has passed. 

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“A lot of restaurants over the past few years have used handmade plates and bowls, and what I think we’ll see next are . . . handmade artisan tiles by local artists. Kelly Wearstler has her own line of tiles that Ann Sacks put out, and I think it’s just really hitting. I think we’re going to see tiles on backsplashes on bars and accent walls in restaurants; they’re too nice for bathrooms.

“At least in New York, I’m seeing a massive break from the sharp and clean aesthetic that took over the restaurant scene for the past few years. A return to the bold color schemes of the 60s—millennial pink and bright red, turquoise and jet black, forest green and muted gold, to name a few—has arrived on the East Coast.” 

Food Halls Aren’t Going Anywhere, but They Will Be Less Themed

Jonah Freedman, owner and designer of Freedman’s Los Angeles 

Jeremy Levitt and Andrew Cohen, Owners, Parts and Labor Design

Matthew Maddy, Designer, Sweet Nuthin’ Hospitality and American Construction League

Brie Dyas is a contributing writer for Tasting Table and an avid collector of your grandmother’s fine china. You can find her occasionally sharing photos on Instagram at @briedyas. 

Brie Dyas is a contributing writer for Tasting Table and an avid collector of your grandmother’s fine china. You can find her occasionally sharing photos on Instagram at @briedyas.

Giancarlo Pietri, architect/designer for Urban Robot Associates 

Your Burger Joint and Special-Occasion Restaurant Will Share an Address

As anyone who has ever worn eyeglasses for more than six consecutive years can attest, fashion is fickle. What once was cutting-edge now seems quaint, and just hearing the words “tortoiseshell wire rims” makes you cringe.

“It’s not time to dust off the old Nagels quite yet, but neon is making a huge comeback. Neon has both a slightly dirty, retro feel, which we all love, of course, but also can channel a contemporary, edgy, artful angle along the lines of neon pioneers Bruce Nauman and Tracey Emin. The right color choices can also, and maybe surprisingly, create a very moody and surreal atmosphere, which reminds us of our favorite Chinese director, Wong Kar-wai and his movies like In the Mood for Love and 2046.”

We poll some of the hottest architect and design firms to identify which trends will pilot restaurant design in 2017 and which formerly popular movements are going the way of those Oliver Peoples bifocals you wore in the 90s. Here, nine designers share their predictions for the hottest restaurant trends in the months to come.

“The biggest trend in food has been accessibility to amazing chefs and fantastic food that wasn’t as accessible to as many people as it is now. [Before], when you thought about a great restaurant (with amazing food), you thought about a stodgy, special-occasion place. More and more, as [great food] becomes accessible, we feel the design trends are the restaurants opening up that flexibility to people.”

“The elements of wood and stone will dominate over manufactured metal, glass and ceramics, which we use as subtle accents. . . . At Leuca, the rich oak wood paneling is illuminated by soft cove lighting and custom-designed sconces wrapping the room in a red amber glow, both unexpected and comforting. KŌST, which just opened in Toronto atop the luxury hotel Bisha, is another great example. Featuring extensive white oak wood paneling complemented by exotic marbles in shades of jade, peach and ivory, our dining room is modern yet inviting with a bright and relaxed atmosphere.” 

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Michael Stillman, president and founder of Quality Branded restaurant group 

“In 2018, you’ll see more food halls that are platforms for great ideas. Collaborative environments spread out the financing risk, and that creates a space for creativity. I also think that food halls are increasingly growing into simple, beautiful spaces. I believe that the food and the people are the pallette.”

“It feels to us that restaurant design is moving into more of a contemporary architecture phase. The era of the overstuffed, busy, classic restaurant look seems to be receding in favor of a much more streamlined, spare, luxury residential vibe. One trend we think will continue and that we enjoy working on ourselves is customized open flame, wood-burning cook spaces, like the hearth at Lilia. There is a lot of fun to be had in customizing those elements.”

“We’re going to see restaurants incorporating soundproofing materials into their style and design from the get-go. This is something that we did at Don Angie by hand-stitching a unique fabric into a fluted design pattern.” 

We get the scoop from the experts on what 2018 has in store for restaurant design.

The Bennett in New York also tempers dark with light, though the balance is achieved through a white ceiling and aged mirrored panels that reflect the modern chandeliers and sconces. The black bar and flooring bring an element of warmth to the open room. Basically, it’s the modern interpretation of cozy.

William Harris, Kristina O’Neal, Adam Farmerie, Greg Bradshaw, Principals, AvroKO

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Restaurant design seems like it’d be one of those topics that appeals only to industry insiders or those who want to location-scout for their Instagram posts. But there’s a good reason to be in the loop: The decor trends you see now in “hot” restaurants are the ones you’ll see in your living room in the coming years.

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A post shared by Le Coucou (@lecoucou_nyc) on Jul 26, 2017 at 1:56pm PDT

“There’s so much trendiness going on; I think people want what they know and love. So we’re seeing more classic, timeless interiors. Our goal now is to not be able to tell when a restaurant opened, so we’re not using any light fixtures that are going to end up at Design Within Reach in a few years. . . . More and more, my favorite restaurants are ones where you can tell the owners have worked on it—things have gone in and out of style, they’ve kept things, they’ve added things, they’ve edited it over the years. There’s a lot of layering, and to me, that’s what makes a great interior.”

After years of witnessing the knee-jerk preference for dark granite in nearly every home makeover show, white marble became the go-to choice for countertops. The change didn’t happen overnight. First came the faux brasserie restaurant decor trend, then came Instagrammers who posed their lattes just-so on white marble counters, and next came Joanna Gaines, who included white marble in her holy trinity of home decor (along with unusually large old-timey clocks and shiplap).

Farsighted interior designers are constantly seeking aesthetic evolution. The best in the business maintain their distinct points of view while incorporating local tastes, global influences and, in some instances, à la minute cultural conversation.

While we’d never say that white marble is completely “out,” its ubiquity might have led to a reactionary trend towards the dark side, with counters and other surfaces in varying shades of black popping up in design-conscious restaurants and bars. Usually paired with an overall dark interior color scheme, the look is a drastic turn away from spare, white, bright hyper-modern interiors—also known as “what every juice bar looks like now.”

Besides, the overall look of a restaurant’s interior actually does impact the experience of dining out. An interesting plate can enhance a thoughtfully assembled dish, dark materials can make a space seem cozier and seating upholstered in luxuriously soft fabrics can make you feel briefly like a member of the 1 percent.

“What I see having a place, certainly in the Miami scene, is something I refer to as tropical modernism. You’re seeing light/airy tones in spaces, furnished in a curated bohemian style in terms of furniture. We see a lighter, brighter and calmer vibe than the heaviness we have been getting for the past five years or so. A touch of midcentury, embracing playful colors and connecting the interior with the exterior. I’m seeing it nationally as well, and I have to think there’s a little Miami influence when you see lighter pastels and seafoam green and natural textures in places like New York.”

“Everyone is getting sick of Edison bulbs and barnwood and industrial chic—that dark, heavy look from Grandpa’s house. . . . People are looking for something new, and a healthier slant on cuisine has made people look more at California. The white, bright, fresher look, the California boho-chic look, is the trend. We’re] going away from dark and going toward lighter colors.”

“We’re working a space right now where there’s a big lounge area, and you go through a secret passage. Then you’re in a game room where you can get burgers, and you go through another passage and you’re in a fine dining restaurant. It’s like, how much fun can we have with this experience?”

At the Cold Drinks bar at China Live in San Francisco, a slab of black marble tops the wood bar (and, if you look closely, another also stands in as a footrest). Together with black leather and brass-finished high-back stools, dark flooring and walls, the detail gives the 50ish-person-capacity Scotch bar an opulent feel in keeping with its Shanghai jazz-era theme.

“You’re seeing plants everywhere: Everyone’s gardening out of their restaurants. Either a full-on greenhouse look with the arched roof and glass and tons of plants, or, if not [actual] plants, you’re seeing floral or plant wallpaper.”

“All the reclaimed wood, bare light bulbs and exposed brick feels overdone. These were all definitely design choices that were part of a huge trend but are starting to feel dated and overused. There is a very monotone feeling to walking into a space that’s all wood, exposed brick and off-white.”

Studio Munge, the interior design team for Leuca at The William Vale

Larry McGuire, CEO and Cofounder, McGuire Moorman Hospitality

“We’re also going more towards the 70s and 80s. The expanded use of chrome, plexiglass, linoleum, neon colors is more and more present. This year, in line with the design trends, we assume we’ll see more of these influences in branding, too, including: more flashy colors, metallic touches, gradients, patterns on patterns and risographs.” 

This is particularly evident in restaurants. The space where guests eat plays a major role in how they experience the menu. Outdated decor can eclipse innovative cooking, and that taxidermied stag head can seem startlingly out of place when the chef embraces a plant-centric ethos.

Though it may be awhile before black counters come back into the home kitchen, there are some signs that show shifting tastes. At Anthropologie and Crate and Barrel, you’ll now find serving trays and decorative accessories in black marble. From the tabletop, it’s only a short jump to the table itself.

“I think black marble is coming back into fashion now because white carrara is so loved. People are already comfortable with marble as an option. Using black marble on table tops and and consoles feels familiar because it’s marble, but creates an unexpected drama,” says Alessandra Wood, design historian and director of style at the high-tech home visualization site Modsy. “It’s slightly more unique and certainly a statement piece, which aligns with how people are curating their own spaces. Also, in general, we’re seeing trends speak to the luxe vibes of 70s and 80s high design, and black marble certainly fits that bill as well.”

The effect isn’t as dark at Le Coucou in New York,— mainly because of the huge windows that flood the space with light. Yet, the black bar still lends an element of drama that complements the gray walls, whereas a white counter would distract from the beautiful mural behind the bar.

“Perhaps as backlash for how unstable we feel things are politically and socially, we seek comfort in what has stood the test of time. Not only do we seek comfort, we praise it. It becomes cool. The steakhouse reemerges, classic French cooking comes back into fashion, and the ‘dad’ and ‘grandpa’ aesthetic are seen on runways worldwide. . . . Go to any Houston’s in L.A. It’s equally populated by older people as it is tattooed hipsters. Dan Tana’s. Lawry’s. To me, it’s all the same story. It’s about a new demographic’s appreciation, acceptance and delight of things classic.”

Will Donaldson, founder of St. Roch Market Miami and St. Roch Market New Orleans

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“In 2018, we will see the design of restaurants pull influence from culinary trends like it has with our newest project, Scampi. The food is top quality but very approachable. We were able to mimic this within the restaurant’s layout by creating a flow and separation between the two distinct areas within the space—a more casual walk-in-only bar and communal dining experience at the front, and a more formal and intimate dining setup toward the back. This plays into another trend that we see taking shape—creating a warm and inviting restaurant that enables a space to transition from daytime to nighttime with ease.”

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