Having spent over a year immersed in a ginormous "restaurant" design project to graduate with my master's, I find myself looking at restaurants in a new light. What type of lighting? How are they defining the space? How successful is the table arrangement? What is the traffic flow pattern? How do diners understand what the restaurant is all about? I just cannot help it!
I recently visited Local 147 in Southie with a dear friend, and was happy to be sitting facing this colorful and fun collection of antique inspired soda bottles. I loved the playful colors and they way the were casually laid out.
And yes, the food was good, too:)