September 2011

Standing The Test Of Time

How does a great designer ensure that a restaurant's design is not so trendy that it has to be redone prematurely? How do you make sure that the design will stand the test of time?

Preserving The Peace

The nation’s very public “Great Recession” has turned my very private pet peeve into a full-blown obsession.

Rebrand Comes Up Trumps

Understanding its core clientele and its branding message has been essential to the success of Axiom Sushi in Dallas.

Living, Breathing, Eating Fish

He’s a cook, he’s an author, and he’s a National Geographic fellow. Barton Seaver lives, breathes and eats sustainable seafood, and his goal now is to have more people doing so.