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Read more about France’s restaurant revival » Read more about chef Nobu Matsuhia in our cover story »Ī much-needed face-lift by Danish-Italian duo Gamfratesi has transformed this grande dame on the Champs-Élysées into one of the most forward-looking concepts in Paris, featuring two restaurants with contrasting personalities. This summer, the first-ever Nobu relocated from Manhattan’s Tribeca to a gorgeous Neoclassical building in the Financial District, designed by longtime collaborator David Rockwell. and Tribe Studio, the 350-seat bistro inside the Dubai Opera House takes its cues from the seafood-heavy menu and the coast of Australia, where its eponymous chef has lived for almost 30 years. Read more »ĭesigned by Sydney-based firms Alexander & Co. But one thing is for certain: it’s as artful as it is homey, as clever as it is intimate, right down to the serve-yourself pre-batched cocktails. The conceptual space from Studio Aberja defies easy classification. The synergy of setting and sensory delights at this highly conceptual restaurant, designed by architect Eric Owen Moss-like a 31st-century time warp. Winner of the first-ever Surface Travel Award for best restaurant, Flora Bar honors its setting in Marcel Breuer’s Brutalist masterpiece now housing the Met’s contemporary exhibitions, while adding a touch of elegance for museum patrons and neighbors.
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The Norman Foster –designed dining room in the historic Kulm Hotel in the Swiss Alps balances contemporary style with regional materials, allowing for just enough kitsch to solidify its ski chalet credentials. Commune Design’s open-plan format for the space a clear line of sight into the kitchen, and a glimpse into the famed bakery’s bread-making process. Housed inside Heath Ceramics’ San Francisco outpost, the coolest thing behind this restaurant is its views. Here, our all-encompassing look at the most stylish restaurant and bar designs of 2017. Home Studios’ sophisticated take on an Irish pub and a Blade Runner -esque scotch den by Avroko are proof of that. Finally, either we’re drinking more or bar design is becoming increasingly enlightened. A few of our favorites: Maison du Danemark’s dual-concept remake in Paris, the resurrection of a legendary 1930s Athens café, and the relocation of the original Nobu in Manhattan to a stunning Neoclassical space in the Financial District. Sometimes all it takes is a new gloss to recapture diminishing relevance, which is why we enjoyed the influx of storied restaurants showing off major facelifts this year. At barman Ryan Chetiyawardana’s and chef Doug McMaster’s London collaboration, The Cub, the line between food and drink is blurred altogether. The boundaries of dining continued to expand into new realms this year. “The synergy of setting and sensory delights recalls the fully realized sets of Westworld and Her ,” is how our writer described a meal there. The debut of L.A.’s Vespertine, in October, ignited a fierce debate inside the culinary world about excess and conceptual overreach.