Book: Detail in Contemporary Bar and Restaurant Design
Regular restaurant-goers will agree that sometimes it takes more than a delectable menu to ensure a satisfying dining experience. Interior design is a vital ingredient, as extolled by new book ’Detail in Contemporary Bar and Restaurant Design’, which collates and explores the creative vision behind an array of international projects.
Those with the right recipe include Kwint by SAQ in Brussels, featuring a bar fashioned out of crumpled metal; Koichi Takada’s suitably cavernous Cave restaurant in Sydney, encased inside undulating wooden ribs; and the colourful Praq eatery by Amsterdam-based design studio, Tjep, which serves up a heady mix of geometric patterns.
The book, produced by interior design pundits Drew Plunkett (who has authored three previous books) and London-based Olga Reid, and published by Laurence King, includes an introduction written by Plunkett himself, after which each location is listed according to its genre as a bar, café or restaurant.
Practical extras include floor plans and insightful picture captions detailing construction and decoration techniques, making it a true design bible for creating social environments.