Articles by Janice Cha
Michelin-starred Chef Daniel Boulud’s Le Pavillon serves as a featured dining destination in one of Midtown Manhattan’s newest skyscrapers, One Vanderbilt.
Auburn University’s new dining hall boasts an efficient layout with a variety of platforms, featuring a tortilla maker, Mongolian grill and other specialty equipment.
A dining facility at the Roper Mountain Science Center, part of Greenville County Schools, delivers freshly made meals to crowds on field trips while preparing students for a foodservice career.
Little changes help Fuzzy’s Taco Shop’s prototype accommodate the same amount of covers as traditional stores—but from a smaller footprint.
Kansas State University transforms its decades-old Derby Dining Center into a free-flowing, action-packed servery.
Designers find ways to incorporate challenging feature walls into bar installations.
Forward-thinking design positions many food halls for a strong post-pandemic future.
La Madeleine’s all-new prototype in Dallas boasts its first-ever drive-thru and a from-scratch bakery.
Mulberry Street Tavern produces hearty entrees from an open kitchen, complete with a wood-fired charbroiler, inside a former bank building more than 100 years old.
It’s “raining” ice at this Texas-based restaurant thanks to a custom ice system.
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