Food

August 9 2012

Niche “bars” are the new Third Places. Your preferred, distinctive, highly specialised places between work and home.

We’ve noticed restaurants, bars and services specialized in a not just a specific style of cooking, but on one ingredient, or one way of preparing an ingredient . Or one essential service. Or establishments that are taking the typical environment in a new direction. Doing something new, with a bold, clear focus. Not following others.

The images in this post are of BeefBar in Montre Carlo specialising in meat and established by European meat importer Riccfardo Giraudi who needed an uboring meat restaurant to showcase the best of meat and to entertain his clients.

The fairly recently refurbished interior is by Monaco-based Humbert & Poyet Agency. Especially impressive in the Monte Carlo BeefBar are the custom-made Murano glass chandelier and the marble bathrooms.


 
In our search for specialisation, we’ve encountered the Obika Mozzarella Bar in Rome/Florence/London/Milan/New York/Los Angeles/Toronto/Istanbul/Tokyo. We fell in love with their website’s sensuous Fabrizio Ferri-directed intro video about the art of making those delicious orbs of Mozzarella di Bufala Campana DOP, mozzarella made from the milk of the domestic water buffalo.


 
And the Poncelet Cheese Bar in Madrid with its cool, angular interior by Gabriel Corchero Studio.


 
Or San Francisco’s Coffee Bar, a coffee bar decidedly moving away from the atmosphere of scruffy armchairs and permanent residents with their laptops, to creating an elegant, minimalist stage for making an espresso drink .

We’ve also noticed the Asian Noodle Bar, Zozobra, in Kfar-Sabba, Israel, where chef Avi Conforti prepares Asian food based on centuries-old recipes in a shockingly vast and modern environment, designed by BK Architects.


 
And let’s not overlook the Japanese-style “nap bar,” Zen Bar à Sieste at 29 Passage Choiseul in Paris, where a moment of rest is on offer. - Tuija Seipell

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