Restaurant Design Los Angeles

In Los Angeles, now one doesn't have to go to Paris for an authentic bistro experience. At Comme Ça, the award-winning chef David Myers prepares traditional French cuisine in a unique setting. With the ambiance of an urban brasserie, there is chic black painted panelling against white tufted banquets, and authentic bistro chairs. An LA designer created a winning look to match the terrific food.
The Lounge of a sushi restuarant where the colors were inspired by the cherry blossoms of Kyoto.
Located in San Jose, Ca., this project includes indoor-outdoor dining, an exhibition kitchen, and a bar-lounge, rendered in a style that is both modern and uniquely South-East Asian. The exhibition kitchen along the rear wall animates the deepest area of the dining room with the action of the chefs against a vivid backdrop of red anodized aluminum panels.
The black painted open shelf display at restaurant Comme Ça where award-winning chef David Myers presents traditional French cuisine with a modern twist. Bistro tables and chairs sit adjacent to the eclectic objects that make the restaurant feel warm and inviting.
Reds, white and pinks, inspired by cherry blossoms trees in  Kyoto, helped influence the accents to the natural wood, in a sushi restaurant.
Hundreds of internally lit lanterns hang from the ceiling of the bar, while Mahogany and rich leathers help create a romantic and sophisticated vibe. Young Yi Ting restaurant at the Mandarin Oriental, Shanghai.
Comme Ça in West Hollywood wanted to retain a minimalist color palette, with its black wainscoting and the mixed vintage french-inspired bistro. Perfect for any occasion, it maintains its sophistication while providing a friendly atmosphere.
A vibrant bar with jewel tones that are backlit, adds a romantic atmosphere to a sushi restaurant in L.A.
At Comme Ça in West Hollywood the look is created through a minimalist color palette, with black wainscoting, and white furnishings. The mixed vintage French bistro furniture creates a sophisticated but relaxed atmosphere.
China Beach in Sydney, Australia, is light and fresh, in keeping with its beachside location. Its interior fuses ‘white on white’ timber-lined walls and ceilings with a vivid pattern in the form of a Vietnamese stenciled concrete patchwork tiled floor. A series of whitewashed vintage Chinese screens allows views through to the kitchen and whitewashed vintage furniture mixes with classic white French café chairs and molded plastic models. <br />
The coffered ceiling is a series of 25 grid-aligned paper lanterns.
On Lusk Alley, in San Francisco's South of Market district, a 1917 smokehouse and meat-processing facility has been renovated to become Twenty Five Lusk. The lower level lounge, seating extends the length of the space, each with a suspended, stainless steel fire orb.  The orbs act as a focal point for each seating area, much like camp fires, and their reflective flues extend up through the restaurant's open spaces to the 20-foot-ceiling above.<br />
An innovative idea, a blackboard with white chalk drawings in a hallway at Comme Ça restaurant in Los Angeles. The color palette is black and white throughout, so this smart touch was an interesting one added by the designer.
Custom stitched and printed sheers hang from the ceiling to create semi-private dining. Light fabrics and colors are used to reflect light in the basement level Young Yi Ting restaurant at the Mandarin Oriental, Shanghai.
RM Seafood is designed to be experienced as an epic, which will set a new standard for international seafood dining.  The restaurant comprises 16,000 square feet spread over two floors. The main floor contains the larger-scale, casual RBAR & Cafe.  Multiple columns clad in modern white tiles divide up the space into discrete areas for drinking and dining.  This is played off of marble, mahogany, chrome, and leather.
The restaurant's true focal point is the large "Colombino" stone fireplace, in the Exedra Hotel, in Nice, France.
Terzo's “wine room,” offers regular seating and a setting for private parties of 20.  Wall cabinets of wine and Edison light bulbs continue the warm look of the dining room. A large, vertical window on the south side of the room gives diners a close-up view of the olive tree planted outside.<br />
Perbacco is a downtown San Francisco  restaurant and bar, richly and minimally dressed for modern times. A slide-away facade opens the bar completely to California Street. The bar itself—like much of the space—is crafted from walnut and Carrera marble.  Raised Pullman booths for bar seating are covered in burgundy, ostrich-patterned leatherette.<br />
In The Hampton's, where upscale restaurants rule, Townline BBQ, in Sagaponack, NY is a welcome change in attitude and aesthetics. It's really a small roadhouse BBQ spot with a warm, casual design, relating to BBQ joints found in the south. The small bar is separate from the dining area, with its own tables and a fireplace. Exposed bare Edison lamps and galvanized fixtures illuminate the space.
Terzo is a San Francisco neighborhood restaurant inspired by European wine and tapas bars. The warm, understated, 80-seat space uses a palette of natural materials to create a casual, modern interior. <br />
The front portion of the restaurant resembles a European tapas bar with a modern façade.<br />
At Perbacco, the bar at the front of the space, bringing the entire space to life, with the large open kitchen and windows at the back. At the front corner, an antipasti bar serving crudo and charcuterie merge with the wine and liquor to bring food out of the bar.
Within, the white theme interior at Canteen, accents in black, white and grey are present in the graphic 1970s Marimekko fabric and cushions that line the banquette. A central, round Carrera marble-topped table acts as a foil to the otherwise square tables in the main dining area to prevent the space feeling “overdesigned”.
In Oxbow Public Market in Napa, Ca, Folio Enoteca and winery places an actual 800- square- foot micro-winery within the market walls. The inviting space also contains a wine bar, take-out offerings, and a café. The long, curved bar is made with recycled oak tank planks from Folio's main winery in Carneros. There are 13 seats at the bar and detachable table.  The steel frame that defines the micro-winery extends up and over the bar to store and display wine bottles within wood boxes.  A rich, red, pre-surfaced plywood called "finply" is used for built-in cabinetry with walnut edging.
SWB at The Hyatt Resort & Spa at Gainey Ranch, in Scottsdale, AZ., is a casual bistro located within the Hyatt Resort.  An earthy palette of leather, wood, stone and ceramic tiles evoke the desert landscape. This approachable dining spot is energized by an open kitchen with live fire.
In San Francisco, La Mar Cebicheria, began with a tour of Lima, Peru, and an introduction to the cuisine of celebrated Peruvian chef Gaston Acurio. The breezeway is the geographic center of Pier 1-1/2 and hence the starting point for La Mar's cebiche bar.  Formerly an open air space between the buildings, it has become interior space through the addition of glass and stainless steel facades with large doors at either end, which act as secondary entrances.
Canteen is a restaurant bringing fresh, effortless dining to CarriageWorks, a restored railway workshop in Sydney’s Eveleigh area. The goal was an ambience of accessible glamour, with an interior not typical of current fashion. The scale, rusticity and antiquity of the space determined the design approach. The result is an inviting white oasis within the industrial setting. The main dining area sits stage-like on a raised podium with a banquette surround, mirrored above by a box truss holding stage lights fringed, theatre style, with slit drapes, creating a form of “vertical containment” and a sense of intimacy. <br />
Within, the white theme is accented with black, white and grey in the graphic 1970s Marimekko fabric and cushions that line the banquette.<br />
A central, round Carrara marble-topped table acts as a foil to the otherwise square tables in the main dining area to prevent the space feeling “overdesigned”.
Orange and red provide a vivid and expressive color palette for a Latin restaurant concept in NYC.
Salon Blanc, a large two-level restaurant on Sydney’s Woolloomooloo Wharf is deliberately bright and evocative of the Mediterranean, referencing specifically the 1960s and 70s fashions of André Courrèges and Emilio Pucci. White paint and tiles and an eclectic mix of white furniture are the backdrop for strong color and pattern in Missoni floral fabric and classic striped French deckchair canvas for upholstery. Central to the scheme is a huge custom-made chandelier in mirrored stainless steel.
Chef Ken Frank's Michelin Star La Toque restaurant is located in downtown Napa at the new Verasa Westin Hotel. At the entry, a 20-foot slab of Carrera marble creates an elegant, minimal barrier between the guest and the kitchen. Directly behind the host table, an eight-bottle wall display presents the wines that will be used in the day's wine pairings.<br />
A two-level contemporary Chinese restaurant was created on Sydney's Woolloomooloo Wharf. Central to the scheme is a wall based on a blue and white porcelain 'willow' pattern and executed in graphic glass panels that form a two-story screen to conceal the stair. The remainder of the space is black glass and terrazzo.
In the entry way of La Croix restaurant a contemporary wrought iron and Carrara marble side table, is juxtaposed with a vintage 19th century basket chandelier, and a modern style concrete floor.
The restaurant of the Exedra Hotel in Nice, France, uses colors that are golden, like the sun of the region. There are teak wood floors and concealed lights of warm hues and boiserie.<br />
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At Scarpetta, one of New York City's hot restaurant spots, an old bar was recycled and made more modern by the addition of a thick white marble top, along with the dark contrasting stain of the wood. It's the old and the new here that enliven the space, the aged brick wall, and new leather bar stools; fantastic lighting with pendants overhead, as well as the intimacy created by a small lamp on the bar.
The Plant: Cafe Organic. Pier 3, San Francisco, CA. occupies two historic waterfront buildings. The 1400-square-foot dining space, originally built in the early 1900s, features 18-foot ceilings, exposed timber structure, and 16-foot-high casement windows that admit natural light and stunning views of the water. The Plant is one of the "greenest" restaurants in San Francisco, and is one of the few in the country with a rooftop solar PV system for on-site, electrical energy production, which is used to power much of the kitchen.
Each private dining area is surrounded by one way mirror allowing guests to see out, while being protected from outside viewers. Each private dining room also has its own custom color palate at the Young Yi Ting restaurant at the Mandarin Oriental, Shanghai.
Polished black Venetian plaster opposite an internally lit stainless steel bamboo forest create a mystical journey into the private dining areas of the Young Yi Ting restaurant at the Mandarin Oriental, Shanghai.
A commercial tasting kitchen in Marina Del Rey ( and event space) Located in an industrial loft space, designed for Gardein Vegan Food Company.  It’s their LA headquarters where they have cooking events and videos with celebrity chefs. There are white Noguchi Akari Paper Lanterns. – Marina del Rey Tasting Kitchen Office space.  2nd floor office space with original Douglas fir wood vaulted ceilings with views on to the Marina.<br />
Chairs & Desks by Herman Miller, Red table by CB2
The Marina Del Rey Tasting Kitchen for Gardein Vegan Food Company, where an elegant green and white theme features Waterworks Architectonics Tile in clover.<br />

Restaurants have become temples of design. I actually wrote that line in an article in the New York Times Dining section several years ago. It was true then; and it’s even more true today. We now dine in restaurants that have distinctive identities created for them by top flight designers and architects, for chefs who have kitchens all over the world. This new genre, one in which we are surrounded by design elements that reflect the personality of the chef, the food being served, the location it’s being served in, is the new paradigm for restaurant design. From San Francisco–one of the best ‘food’ cities in the USA —  t0 Los Angeles, New York City,  Sydney, Australia, France or Brazil, Designer Previews can show you the work of  award-winning global restaurant designers and architects.

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