Disaster control design
London, United Kingdom, 2016-12-19 – The hotel’s design and programmatic criteria involve the effects of earthquakes, tremors and dislocations in the immediate environment. Italy has a long history of earthquakes and they are increasing in frequency, this design has been commissioned to contain and reduce the building’s destruction and fatality as a result of earthquakes in the western province near Naples.
The competition awarded the design by the Milan studio, which proposed a building with a unique territorial identity.
The competition, called by the Latteria Sociale Valtellina S.C.A. cooperative dairy, was aimed at renovating the old building, adding a new space to incorporate a sales outlet, restaurant, conference room and a small museum.
Located in the municipality of Postalesio in the province of Sondrio (120 km north of Milan), the project is an opportunity for Piuarch to make the most of the landscape and the economic and historic context of the area.
This is a Quaker Steak and Lube Restaurant created by Adam Fisler with the 3D modeling program,Trimble Sketchup. Quaker Steak and Lube is a chain restaurant that can be found all over the United States. They serve burgers, wings, salads, and various sandwiches. The interior is decorated with sports and nascar memorabilia. This model, in particular, is a replica of the Mechanicsburg, Pa location. Adam, as usual, paid attention to all the small details and gave an accurate representation of what the real building looks like.
The BELMONT is owned by Alfred Bernardin, who also owns the popular Renoma Café Gallery. For the décor of his second restaurant, Alfred Bernardin and his team have chosen an original ‘mix and match’ theme, combining different styles and materials to achieve a unique and innovative result. Decidedly singular, this new Parisian restaurant stands out for its unconventional style, breaking all the rules with its mix of vintage with contemporary.
This tourist resort is designed at the popular diving hub of Philippines. Oceo Drive is a beachfront property in Zamboanguita, Dumaguete City, facing Apo Island rated as one of top diving spots in the world. It is not just a place to reminisce the old Spanish times, rather it’s also a perfect summer getaway to relax and be in one with the wonders of the nature and a pristine coastline.
The entire resort is designed to be on an axis which aligns all its rooms and public spaces towards the overwhelming view of the beach and sea beyond. The entire public areas are connected to the beach by a series of water features which view in and out of the form with large overhanging decks and sit outs.
© Alastair Lever
Coach House, the new 6,000 sq ft restaurant and café designed by SHH at one Britain’s most historic sites – Hatfield House – has just scooped the ‘Best Café or Fast Food Award’ at the UK’s prestigious Restaurant & Bar Design Awards 2012 (‘the world’s only concept of its kind dedicated exclusively to hospitality design’). SHH was also a double-winner at the awards in 2011 for Barbican Foodhall and Barbican Lounge, with all three projects created for the same client – Levy Restaurants (part of Compass Group UK & Ireland).
For a traditional Japanese restaurant in the underground commercial space under Nagoya Station, we started by analyzing the time transversal components of architecture, themes such as metric, gradation, rhythm and transparency, giving them a contemporary twist.
We used one of the primordial volumes to spur the feeling of familiarity, the cube.
By reducing it to a framed form we were able to provide it with the transparency we wanted to achieve.
This thin frame, and the graduation of the cube size and frame thickness, creates much like a veil for the facades, one that extends inside to the walls and to the ceiling, to craft a unified whole.
This veil effect is achieved just by using sheer numbers of the framed cube, providing the intended transparency with a small degree of translucency.
To improve the familiar environment, we took up a vernacular element of the Japanese culture the Shoji, which we apply to parts of the wooden lattice.
© Pierre Soulard
The concept is well defined through the name of the restaurant, especially because the restaurant is managed by blinds and sponsored by the foundation mira. Site selection, accessibility and interior planning were the guidelines for the concept, selected to be approved by the crsss. The challenge was in the organization of two (2) types of circulation: the public and the blind waiters. The sensitive approach is perceived through the floor textures and dividing low walls.