Restaurant Remi in Interior+Design (Russia)

From the article: “Ester Bruzkus Architekten approached the design of this 230 square meter space with full understanding of the concept of the chefs. The architects chose to use a combination of high quality architectural materials, carefully crafted with thoughtful design details. Both the chefs and the designers agreed on a single subtle approach to "ingredients": and everyone is sure that it was the common attitude that was the successful result of the joint work of architects and chefs.''

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Restaurant Remi in Berliner Zeitung

REMI is featured in Berliner Zeitung. From the article: ''Much more than a canteen. Our critic was there and she is impressed.''

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Reimagining the Government Service Center

The work of Partner Peter Greenberg and his architecture and interiors students is featured in the new book "Reimagining the Government Service Center." The publication documents the initiative to use an academic studio course to renew the potential for Paul Rudolph's Government Services Center (1962-71) in Boston, USA. The course was co-taught with Wentworth Institute of Technology Professors Mark Pasnik and Carol Burns.

REMI in Interior Design (USA)

From the article: “An important goal of the design was to retain the feeling of openness that comes from the high exposed concrete ceilings and the expansive glass fronts on either side of the restaurant," the designers note.''

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Restaurant Remi in Welt am Sonntag

REMI is featured in WELT am Sonntag. From the article: “Eating in the house of writer and thinker.''

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Villa Kellermann in ahzg

The restaurant Villa Kellermann is featured in ahgz. From the article: “Unusual restaurant concepts have great potential if they are implemented individually, sustainably and with verve.''

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Restaurant Remi in Dezeen

From the article: "We used architectural materials that are high in quality, carefully sourced and crafted, with rigorous attention to detail," the studio told Dezeen, "this is the very approach to ingredients that the chefs bring to crafting a meal.''

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