The Bungalow Kitchen: Tiburon’s Newest Waterfront Restaurant And Social Dining Experience

The Sea Fire Grill, a new restaurant by the Benjamin Restaurant Group, is slated to open in October on the Yonkers waterfront. This new establishment aims to combine a contemporary American seafood menu with panoramic views of the New York City skyline and the Hudson River. The restaurant has undergone a comprehensive renovation, resulting in a completely transformed space. The redesign of The Sea Fire Grill began with a strategic relocation of the host desk to the ground floor, ensuring guests are greeted immediately upon entry before proceeding to the main level via stairs or elevator. Upon reaching the main floor, visitors are met with an impressive wine wall that displays the restaurant's extensive 3,000-bottle collection. The layout was specifically reconfigured to optimize the scenic views, featuring a spacious new bar capable of seating 30 guests. This bar area, which includes high-top tables and plush half-circle booths, now occupies the space where the bathrooms of the previous establishment, X2O Xaviar’s on the Hudson, were located. The bar seamlessly transitions into the main dining room. The main dining room, designed to accommodate 200 diners, has been updated with modern lighting and a refined aesthetic. The removal of high-back booths has created unobstructed 180-degree views of the Palisades and the Mario Cuomo Bridge. The original carpeted floor has been replaced with a light-finished wood floor, further enhancing the contemporary feel of the space. The area that formerly housed X2O’s bar has been converted into one of three private event rooms. These rooms can each host up to 30 guests and are designed with textured walls featuring wavy lines, intended to evoke the imagery of the Hudson River. These private spaces can also be combined to accommodate larger gatherings. This project marks the latest venture for restaurateurs Benjamin Prelvukaj and Benjamin Sinanaj, founders of the family-owned group known for Benjamin Steakhouse and Benjamin Prime in New York City, as well as Benjamin Steakhouse Westchester. The architectural and interior design was a collaborative effort with Masakazu Abe of Pico Innovate, Inc., who previously collaborated with the owners on the Benjamin Steakhouse in Roppongi, Japan. This specific project represents their first joint endeavor in New York. Executive Chef Arturo McLeod is at the helm of the kitchen, overseeing a menu that focuses on contemporary American seafood. Signature dishes include chilled whole lobster, Spanish octopus, and roasted Nova Scotia halibut. The menu also offers a selection of steaks, chops, and pasta dishes, catering to a diverse range of culinary preferences. The Sea Fire Grill is located at 71 Water Grant St in Yonkers, with updates on its opening available through its Instagram page, @theseafiregrillny. #RestaurantOpening #Yonkers #WaterfrontDining #SeafoodRestaurant #InteriorDesign #NewYorkCitySkyline #HudsonRiverViews #BenjaminRestaurantGroup #ExecutiveChef

Bungalow, a new restaurant by Michelin-starred chef Vikas Khanna, offers an immersive Indian dining experience in Manhattan. The restaurant, a collaboration between Chef Khanna and Bombay House Hospitality founder and CEO Jimmy Rizvi, aims to transport diners to the nostalgic atmosphere of Indian country clubs. The interior design of Bungalow is a key element of this immersive experience, featuring rich fabrics, jewel tones, welcoming pastels, brass, glass, and wood. This careful curation creates a sophisticated atmosphere that evokes the aesthetics of vintage Indian living, effectively making guests forget they are in New York City. The ambiance is further enhanced by traditional Indian music. The culinary offerings at Bungalow are a central highlight, showcasing the diverse flavors and heritage of Indian cuisine. Chef Khanna and Rizvi have meticulously crafted a menu that reflects the post-independence culinary influences and the vibrant club culture that shaped modern India. The dishes are sourced from various regions, ranging from the Kashmir Valley to the pepper estates of Tamil Nadu, ensuring a broad representation of regional favorites. Attention to detail is evident not only in the flavors but also in the presentation, with gorgeous plating and strategically mismatched dinnerware contributing to the overall aesthetic. Several dishes stand out on the menu. The Kiss of Kashmir features lotus roots, kidney beans, pickled turnips, and walnut raita, offering a unique blend of textures and tastes. The purple sweet potato chaat is another notable item, prepared with green mango sauce, yam chips, and chickpea droplets, providing a refreshing and complex flavor profile. The yogurt kabab presents a novel texture, skillfully crafted from kataifi, purple cabbage, ginger, and spicy mango caulis, defying expectations of a traditional kabab. For dessert, the Dil Mango More is a highly sought-after item, served in limited quantities each evening. This dessert uses exclusive Alfonso mangoes imported directly from Devgarh, India, promising an unparalleled mango experience. The beverage program at Bungalow complements the food with equally bold and flavorful concoctions. The Chai Paani is a clarified chai masala milk punch served with toasted Parle-G crumble, offering a comforting yet sophisticated drink. Another notable drink is the Kaali Peeli, a turmeric-infused tequila and mango cocktail, whose name translates to “black and yellow” as a tribute to the iconic yellow taxis of both Bombay and New York City. Overall, Bungalow provides an escape from the urban environment, inviting diners into a richly themed Indian experience. The combination of its meticulously designed interior, the authentic and diverse menu, and unique beverages aims to create a memorable culinary journey, evoking the charm of India’s social clubs and offering a distinct cultural immersion without leaving Manhattan. #ChefVikasKhanna #BungalowNYC #IndianCuisine #FineDining #ManhattanRestaurants #ImmersiveExperience #CulinaryJourney #NewRestaurant #FoodAndDrink

Navy Blue, a restaurant located in Houston's Rice Village, offers a sophisticated Gulf seafood experience with a focus on casual fine dining. The restaurant, led by chef Aaron Bludorn and executive chef Jerrod Zifchak, has been operating for nearly two years and has become a prominent fixture in the area, known for its urban ambiance and accessibility to surrounding neighborhoods such as Bellaire, West University, and the Museum District. The walkability of Rice Village is highlighted as a key attraction for both diners and Bludorn, allowing for integrated experiences like shopping followed by a meal or dessert. A signature offering at Navy Blue is its oyster selection, served raw, fried, and baked. The restaurant emphasizes sustainability by partnering with the Galveston Bay Foundation to recycle oyster shells, contributing to the restoration of oyster reefs. The dining environment at Navy Blue is characterized by an ocean-inspired decor, with options for indoor seating or al fresco dining along Times Boulevard. The menu is globally inspired, incorporating sustainable seafood from the Gulf and beyond, and evolves seasonally. Culinary influences from various cultures such as Viet-Cajun, West African, and French are present, reflecting Houston's diverse cultural landscape. Notable dishes include Swordfish Au Poivre, Raw and Baked Clams, Clam Fritters, and a Creole-style Crawfish Risotto, which chef Bludorn identifies as a prime example of Navy Blue's culinary philosophy—blending refined techniques with robust Gulf flavors. The restaurant also features a brunch menu on Saturdays and Sundays, offering items like Cinnamon Rolls and Crab Benedict. The hospitality at Navy Blue aims for fine dining standards delivered in a comfortable, approachable manner. The wine list, curated by sommelier Molly Austad, comprises approximately 160 bottles and is presented accessibly by the service team. A playful cocktail menu, including a martini program and creatively named drinks like “Hold Me Closer, Tony Danza,” is also available. Executive pastry chef Marie Riddle is responsible for the dessert offerings, which include dishes like Chocolate Coulant with salted caramel and Scotch ice cream. Navy Blue regularly hosts weekly specials and chef collaborations. Examples include Seafood Paella on Mondays and Tuesdays, Lobster Thermidor on Wednesdays, and special menus for holidays such as Thanksgiving, Christmas Eve, and New Year’s Eve. A notable upcoming event involves a collaboration between Chef Bludorn and Chef Philip Speer from Austin’s Comedor. This four-course dinner, paired with zero-proof cocktails, is scheduled for October 24, with proceeds benefiting Ben’s Friends, an organization supporting hospitality workers dealing with substance abuse and addiction. Tickets for this event are available through OpenTable. Navy Blue offers conveniences such as free valet service and street parking meter validation for evening diners, with additional free parking available in Rice Village garages for up to two hours. The restaurant is located at 2445 Times Boulevard. Whether for lunch, brunch, or dinner, Navy Blue strives to provide a reimagined Gulf Coast dining experience in Houston. #RiceVillage #NavyBlueRestaurant #AaronBludorn #GulfCoastCuisine #CasualFineDining #HoustonRestaurants #SeafoodDining #OysterBar #SustainableSeafood

Fifth Group Restaurants, known for establishments like La Tavola and Ecco, is set to transform its Midtown seafood restaurant, Lure, into Lure Saltwater Kitchen and Bar. The original Lure will close on September 2nd, with the new concept opening just a week later. The renovation reflects changes in the dining scene and habits within Midtown, aiming to inject new excitement and energy into the space that has been operational for 13 years. Lure Saltwater Kitchen and Bar will maintain its focus on sustainable seafood, but with a revamped approach centered around small plates prepared on a newly installed wood-fire grill. The interior will undergo a refresh, and a new patio bar is being added to enhance the dining experience. The beverage program is also being updated to complement the new culinary direction. To lead this transformation, the team has brought in chef de cuisine Olivier Reedholm, formerly of The Grey in Savannah and the Michelin-starred Under in Norway. Reedholm will collaborate with Fifth Group's vice president of culinary, Mark Jeffers, and director of culinary, Brandon Chavannes, who was involved in the initial opening of Lure. This culinary trio is partnering with Farmers & Fisherman Purveyors to ensure that all seafood items adhere to the Monterey Bay Aquarium’s Seafood Watch List, promoting sustainability. A key feature of the new menu will be the daily-to-weekly changing “Fleeting Moments” selection, offering fresh oysters, aguachile, crudo, ceviche, and tartare. This ensures a dynamic menu, encouraging repeat visits. A unique shared plate option, the “Tackle Box-Chef Assortment,” will present raw bar items in a vintage tackle box. The small plates section will feature imaginative dishes such as mussels in Thai coconut broth, blue crab tamale with pumpkin mole, and crispy shrimp with Chinese chili garlic crunch, peanuts, and seaweed. For diners preferring more traditional entrees, five options will be available, including pork shank, wood-grilled chicken, wagyu steak frites, and a filet of fish in brown butter sauce. These dishes aim to provide a classic yet approachable dining experience, distinct from a formal chop house. The wood-fire grill is expected to impart unique and dynamic flavors to these offerings. To cater to health-conscious guests, Lure Saltwater Kitchen will offer “Breadless Service” with house-made kimchi, pickles, and spicy condiments, alongside gluten-free anchovy garlic bread. Salads and vegetables will be available from the “From the Soil” section of the menu. A notable dessert item will be wood-fired, slow-roasted pineapple in rum caramel, served with house-made ice cream. The beverage program, curated by Fifth Group head of beverage innovation Ian Mendelsohn, will feature cocktails designed to complement the kitchen’s bright and exotic flavors. Options will include a frozen “creamsicle” cocktail and drinks incorporating shochu, yuzu, lemongrass, and chili. The wine list will expand to about 50 sustainable, biodynamic, or organic varieties, and eight beers will also be on offer. The aesthetic changes, guided by design team ai3 (who also designed the original Lure), will introduce new pops of color, including red and green, throughout both the indoor and outdoor spaces. New patio furniture and murals by a local artist will contribute to the refreshed ambiance. The new patio bar will host a happy hour from 4 p.m. to 6 p.m. daily, featuring half-price oysters. Beyond culinary and design enhancements, Lure Saltwater Kitchen emphasizes environmental sustainability. The restaurant will collect rainwater for toilet flushing and plant watering. It has also partnered with Shell to Shore, a nonprofit organization that repurposes oyster shells to rebuild reefs, thus contributing to marine ecosystem restoration. The new Lure will soft-open on September 10th, with its official grand opening slated for September 16th. #FifthGroupRestaurants #LureSaltwaterKitchenAndBar #MidtownAtlanta #SustainableSeafood #RestaurantRedevelopment #WoodFireGrill #SmallPlates #EnvironmentalSustainability

Kathryn Heinauer, a designer with Barrington Homes and a real estate agent, and her husband Grant, who oversees construction management, collaborated to create their ideal kitchen in their Pine Township residence, which was recently recognized as the 'Best New Kitchen' by Pittsburgh Magazine. The design concept for their kitchen was inspired by the coastal aesthetics of Cape Cod and Nantucket, aiming to provide a year-round beach-like ambiance. The couple prioritized a gathering space for family meals, leading to the incorporation of a large, functional island. This island features cabinetry painted in Sherwin-Williams’ Interesting Aqua and extends into a lower tabletop with a furniture base, complemented by wicker seating from Serena & Lily. This setup ensures the main seating area feels more like a comfortable furniture piece, catering to their family's dining habits. Key design elements in the kitchen include a custom walnut sink base, set beneath quartz countertops and large windows that offer views of the yard. A notable feature is the marble tile mosaic backsplash from Artistic Tile, which was sourced through Splash/Nicklas Supply. Heinauer considers this mosaic a favorite element, enjoying its intricate design daily. Complementing the mosaic, Carrara subway tile is used throughout the rest of the kitchen, creating a harmonious look. Beyond the main countertop area, a barrel ceiling defines a short walkway leading to the mudroom. A sliding barn door, matching the island's blue hue, conceals a walk-in pantry. Glass cabinets are adorned with wallpaper that reinforces the blue-and-white color scheme, adding visual interest. The kitchen's material palette was carefully selected to ensure perfect harmony, as noted by judge Stephanie Schill Hayden of Schill Architecture. Gold sink faucets and light fixtures contribute a luxurious feel, contrasting with the black hardware on the sink base and the brushed nickel on the cabinets. The light blue island and the wood sink area cabinetry collectively create a cozy and inviting atmosphere, suitable for a family home. The project was a collaborative effort, with Barrington Homes handling both architectural design and general contracting under Grant Heinauer's supervision. Kathryn Heinauer was the primary designer. The article also lists various vendors and suppliers who contributed to the kitchen's construction and aesthetic. These include B&B Electric and Cardello Lighting for electrical work, Splash/Nicklas Supply for plumbing and the Artistic Tile backsplash, Hunter Douglas from Nest Expressions for window treatments, Masterbrand Cabinetry and H&M Builders for custom cabinetry, Top Knobs and Atlas Hardware for hardware, Bridgeville Appliance for Monogram & Capital appliances, Newport Brass and Kohler for fixtures, Savoy House and WAC Lighting for lighting, Paracca Flooring for Hallmark Engineered Wood flooring, Premier Granite for MSI Calacatta Leon Quartz countertops, Pella Windows, and Dambach Lumber for doors. This comprehensive list highlights the many components and professionals involved in bringing the Cape Cod-inspired kitchen to fruition. #KitchenDesign #HomeDesign #CoastalInspiration #InteriorDesign #Renovation #BarringtonHomes #PittsburghMagazine #LuxuryKitchen #FamilyHome

Bungalow, a new Indian restaurant in New York’s East Village, is a collaboration between acclaimed chef Vikas Khanna and restaurateur Jimmy Rizvi of the GupShup team. The restaurant aims to redefine Indian country club cuisine, drawing inspiration from aristocratic lodges and members-only clubhouses in India during the British Raj. The name "Bungalow" is an anglicization of the Indian word "bangla," referring to such lodgings, and reflects the establishment’s sophisticated yet approachable concept. The restaurant opened on March 23, a date chosen by Khanna as it coincides with his late sister Radhika's birthday, adding a personal dimension to the project. The concept of Bungalow involves reclaiming and elevating clubhouse cuisine, moving beyond the traditional British-influenced fare to offer a more authentically Indian experience. While classic club favorites are referenced, the menu emphasizes a modern and diverse culinary journey across India’s regions. For instance, dishes like aloo tuk and sweet potato chaat are reimagined to fit this elevated vision. The restaurant also subtly integrates Indian cultural elements, such as the auspicious number “101” on its stationery, housemade mouth fresheners, and a nostalgic take on Indian chips. The interior design, crafted by Jimmy Rizvi’s sister Shaila Rizvi, further enhances this theme, featuring a facade resembling the Golden Temple's stairs and a lounge reminiscent of a clubhouse library, filled with Indian rattan furniture and cookbooks. Chef Khanna brings extensive experience to Bungalow, having previously earned a Michelin star as the executive chef at Junoon. He views Bungalow as one of his most personal and innovative projects, highlighting his commitment to showcasing the breadth of Indian cuisine. Rizvi and Khanna emphasize that their goal is not to compete with other New York Indian restaurants but to contribute to and elevate the city's diverse Indian dining scene. They aim to present a menu that resonates with Indian diners while also appealing to a global palate, with dishes spanning from Kashmir to Kerala. The menu at Bungalow is thoughtfully curated, featuring lesser-known regional Indian dishes. Highlights include chicken tikka prepared with three marinades and Amul cheese, a six-layered seekh kebab with minced lamb and Amul cheese, and a purple sweet potato chaat with ashwagandha pearls. Traditional dishes like home-style lamb chops from Lucknow are pan-fried, reflecting family recipes. The "Kiss of Kashmir" offers a vegetarian galouti kebab made from kidney beans and fried lotus root, while sheermal, a sweet, saffron-infused bread, is also available. Khanna’s reinterpretation of ghee roast uses fried plantain instead of meat, paired with a zingy banana ketchup made from the peel, embodying a zero-waste philosophy. Other notable dishes include chicken Chitranee, representing the cuisine of Baghdadi Jews in India, and shrimp balchão cones from Goa. The beverage program at Bungalow is equally innovative. Naeem Lama Khan, the beverage director, developed unique cocktails like the clarified chai Old Fashioned, named "Chai Pani," which uses Old Monk rum and a special clarification process to maintain the rich mouthfeel of chai. Another cocktail, the "Holi Moli," is a spicy mezcal margarita infused with Kashmiri chile oil and Thandai spice mix, served elegantly without ice. The "Coco the Elephant," a white rum and coconut water cocktail, draws its name from artwork within the restaurant. The bar also boasts a selection of tequila, mezcal, and Indian single malts such as Amrut and Rampur. Looking ahead, Khanna and Rizvi plan to introduce a chef series featuring prominent Indian chefs and a book club for cookbook launches and readings, further engaging with the culinary community and promoting Indian food on a global scale. #NewYorkRestaurants #IndianCuisine #VikasKhanna #GupShupTeam #EastVillageDining #FineDiningNYC #CulinaryInnovation #RestaurantOpening

The article announces the opening of The Gnome, a new restaurant in St. Paul, Minnesota, owned by Brian Ingram. The establishment is set to open on Tuesday, August 4, during the challenging period of the COVID-19 pandemic, a venture that Ingram himself acknowledges as ambitious given his wife's pregnancy. The restaurant is located in the former space of The Happy Gnome, a well-known local spot. The central feature of The Gnome is its expansive patio, which can accommodate approximately 200 guests. This large outdoor seating area is highlighted as a significant advantage for social distancing, a crucial consideration during the pandemic. The culinary concept for The Gnome is described as “supper-club-style,” with Chef Justin Sutherland serving as the culinary consultant, instrumental in developing the menu. The menu features a range of distinctive dishes designed to appeal to a broad clientele. Noteworthy items include poutine made with potato wedges, fried curds, and a rich veal demi-glace. Another highlight is a 30-ounce braided pretzel, topped with shaved raclette cheese and served with pimento cheese. The article specifically mentions the tableside shaving of raclette with potatoes, ham, and bread, anticipating it as a popular item. Affordable pricing is a key aspect of The Gnome's offerings. Sandwiches such as carved beef barbacoa and slow-roasted pork dipped in au jus, served with fries, are priced at $12. A beer can chicken is available for $15, and a whole grilled branzini, served with polenta, is offered at $21. The restaurant plans to operate as a patio-only establishment from Tuesday through Sunday, serving both lunch and dinner until 10 p.m. The beverage program is extensive, boasting 100 drinks on tap, including local beers, wines, cocktails, sodas, and cold brew. Additionally, there is a selection of tiki cocktails. Brian Ingram and his wife are also known for their philanthropic efforts through their ownership of Hope Breakfast Bar, where a minimum of 3% of proceeds are donated to charity. In addition to The Gnome, the Ingrams are preparing to open another restaurant, Elotes, later in the month. Elotes will be situated in the former In Bloom space at the Keg & Case Market, further expanding their presence in the local dining scene. The Gnome is located at 498 Selby Ave., Saint Paul, and its website is thegnomepub.com. #RestaurantOpening #StPaulDining #PatioDining #BrianIngram #JustinSutherland #SupperClub #NewRestaurant #FoodAndDrink #MinnesotaMonthly

The V’Randa, a waterfront patio restaurant located in Beaver Island State Park on Grand Island, is set to reopen for the season on Wednesday, May 14th. This establishment is known for its open-air, covered patio which offers views of the Niagara River, making it a destination for brunch and dinner. The reopening marks the return of a popular spot for outdoor dining in Western New York. To commemorate the start of the season, The V’Randa is offering several specials on its opening night, May 14th. These include half-price prime rib, half-price glasses of wine, and half-price beer. Additionally, since the opening falls on a Wednesday, the restaurant will feature its regular $100 Dinner for Two promotion. This package comprises one drink per person, a shared appetizer, a choice of one salad per person, a choice of one entree per person, and a shared dessert. The menu for this special includes a variety of dishes such as crispy brussels, Mexican street corn dip, glazed salmon, marsala mushroom risotto, and chicken milanese. Desserts are provided by The Village Bakeshoppe, with weekly rotating features. Throughout the season, The V’Randa plans to host a range of weekly specials and events. "Prime & Wine Wednesdays" will continue to offer prime rib and half-off glasses of wine. "Wings & Things Thursdays" will feature 10 wings for $10 and a dollar off all alcoholic beverages. Fridays will be dedicated to "Fish Fry Fridays," with Guinness beer-battered fish fry and live music. Saturdays will host "Spritz & Sips Saturdays," providing brunch with a dollar off The V’Randa Spritz. Sundays will conclude the weekend with "Sunday Brunch with Live Music," offering another opportunity for patrons to enjoy the ambiance and culinary offerings. The V’Randa operates from Wednesday to Friday, from 5 PM to 10 PM. On Saturdays and Sundays, it is open for brunch only, from 10 AM to 3 PM. Saturday evenings are reserved for private parties and are not open to the public. The restaurant encourages reservations, particularly for the opening night, to ensure a table. The establishment is presented as a prime location in Western New York for those seeking a dining experience with scenic water views. The article is presented as a paid promotion sponsored by an advertiser, designed to inform readers about the reopening and specials at The V’Randa. It highlights the restaurant's location, its culinary offerings, and the weekly events planned for the season, positioning it as a significant local attraction for dining and entertainment. #GrandIsland #WaterfrontDining #PatioSeason #RestaurantReopening #DiningSpecials #NiagaraRiver #Brunch #LiveMusic

Bohlin Cywinski Jackson designed the San Marino Residence, a waterfront property on Miami's Biscayne Bay for clients who own a California winery. The clients sought a home that would emphasize lush tropical surroundings and facilitate indoor/outdoor living directly on the water. The residence is situated on a narrow, wedge-shaped lot, and its design expands towards the waterfront, maximizing views and access to the bay. The architectural composition consists of three distinct linear elements. A two-story volume accommodates the primary living spaces, providing ample room for daily activities and relaxation. Adjacent to this, a single-story wing houses a guest suite and an office, offering privacy and dedicated workspaces or accommodations for visitors. A key architectural feature is the elevated lap pool, which extends dramatically into the backyard, providing a striking visual element and an elevated recreational space. The most distinctive aspect of the design is the cantilevered pool, which projects an impressive 18 feet over the home's main entry and walkway. This bold design choice creates a memorable visual statement and an architectural landmark for the property. The main living and sleeping areas are housed within the primary structure, designed to integrate seamlessly with the outdoor environment. Floor-to-ceiling glass doors are a prominent feature, allowing for abundant natural light and enabling ocean breezes to circulate throughout the interiors, which is crucial for maintaining comfort in a tropical climate. To mitigate direct sun exposure and prevent excessive heat gain, the design incorporates large roof overhangs, which provide shade and contribute to the home's energy efficiency. Inside, a large expanse of windows illuminates the staircase, connecting the sleeping quarters on the upper level with the living spaces below. This design choice ensures that even transitional areas within the home are bathed in natural light and offer visual connections to the surroundings. The overall design prioritizes a contemporary aesthetic while addressing the specific environmental conditions and lifestyle desires of the homeowners. The blend of sleek architectural lines, thoughtful material selection, and strategic orientation towards the water creates a residence that is both visually stunning and highly functional for its Miami Bay setting. The home serves as a luxurious retreat, embodying modern indoor/outdoor living with a focus on both comfort and innovative design. #WaterfrontHome #BiscayneBay #ModernArchitecture #CantileveredPool #IndoorOutdoorLiving #TropicalDesign #BohlinCywinskiJackson #MiamiHomes #LuxuryResidence

The article highlights ten of Toronto's newest and most exciting patios for the upcoming summer season, catering to diverse preferences and occasions. It emphasizes the city's vibrant food scene and the appeal of outdoor dining and drinking. Each patio offers a unique experience, ranging from luxurious waterfront settings to casual, vibrant, and themed environments. Queen's Harbour, located at 245 Queens Quay W., is presented as a premier waterfront destination. This restaurant, occupying a previously vacant 23,000 sq. ft. warehouse, combines Mediterranean and Asian-inspired cuisines. Its standout feature is a back area with a 360-degree bar and a retractable roof, allowing the entire space to transform into a patio. Additionally, it offers chic patio seating along the east side, providing an open-air experience with views of Lake Ontario. Civil Parks at Waterworks Food Hall introduces two new patios, with Civil Parks being a key highlight. Situated on the Brant Street side of Waterworks Food Hall at 50 Brant, this patio is notable for its street-level location, which backs onto St. Andrew's Playground Park. This setup ensures a dining experience free from traffic noise, a common issue with curb lane patios. The menu features playful and unique offerings, including alcoholic and zero-proof drinks, such as Rotating Jello Shots and Smashed Cucumber Lemonade. For those seeking a more tranquil setting, the food hall also offers a secluded interior courtyard patio. Tulum Mexican Restaurant has taken over the former Casa Mezcal location on King West, known for its excellent patio. This three-floor Mexican restaurant and nightclub at 291 King St. W. is inspired by the trendy, tropical aesthetic of Tulum. The rooftop patio is particularly emphasized for its immersive design, featuring lush plant life, boho-chic accents, and Mayan-inspired decor. This setting aims to transport diners away from the urban environment, creating a vacation-like atmosphere during the summer months. Casa Mezcal Dupont represents the consolidation of the Casa Mezcal chain into a new location at 252 Dupont St. This spacious venue offers both a large front patio, serving traditional Mexican fare like tacos and fajitas, and a back beer garden. The beer garden features a selection of local brews from breweries such as Mascot, Blood Brothers, and Steadfast, alongside Mexican bites. This new location provides a comprehensive outdoor dining and drinking experience. Central Taps Ossington, the first Toronto outpost of a Calgary-based chain, has opened at 114 Ossington. While its interiors are noteworthy, the patio is highlighted as a major draw. This covered patio, equipped with built-in fire pits, is designed for year-round use. Running along Argyle Street, perpendicular to the bustling Ossington strip, it offers a relaxed atmosphere during the day and transforms into a lively spot as evening approaches, ideal for people-watching while enjoying a drink. Gochu Libre Kantina, a new venture from the team behind Project Gigglewater, is located at 815 Bloor St. W. It merges Korean and Mexican cuisines, offering unique dishes like Ramyeon Birria and Bulgogi Asada tacos. The restaurant maintains the sleek design of its predecessor, Overpressure Club, but also provides a peaceful streetside patio for outdoor dining. This patio offers a vibrant alternative for enjoying the fusion menu in an open-air setting. Rayah, a new Cabbagetown restaurant, presents a unique blend of Moroccan and French cuisine. Located at 507 Parliament St., its patio is described as visually stunning and vibrant. It features straw umbrellas, colorful outdoor furniture, string lights, and bold red paint, all contributing to a Moroccan-inspired aesthetic with subtle nods to St. Tropez style. The patio is recommended for its immersive atmosphere and is an ideal spot for enjoying a cup of mint tea. Florin Trattoria, situated in the Financial District at 80 Richmond St. W., brings true Florentine cuisine to Toronto. Despite the challenge of finding patio space in this area, Florin utilizes its available space to create a charming, European-feeling courtyard patio in the alley beside the restaurant. This patio offers a quaint and peaceful retreat from the city's hustle, and the Pepperoncini Martini is specifically recommended. Piano Piano Bloor, an expansion of a popular Toronto Italian chain, has opened a new location at 1006 Bloor St. W., adjacent to the Paradise Theatre. While the interior features the brand's signature poppy patterns and rich colors, the covered patio, extending along Westmoreland Road, offers a more refined and stylish setting. This spacious patio is suitable for casual outings, particularly for enjoying pizza. Finally, Burdock Tavern in Kensington Market combines beer and patio culture. Taking over the former Amadeu's Restaurant at 184 Augusta Ave., Burdock Brewery has transformed the space into a casual spot serving dishes made with local ingredients and beer brewed on-site. The enormous covered front patio provides a perfect refuge from the sun, making it an excellent choice for hot days. #TorontoPatios #SummerDining #WaterfrontRestaurants #RooftopPatios #MexicanCuisine #ItalianCuisine #MoroccanCuisine #FusionCuisine #OutdoorBars

This article details a luxury residential compound located on more than 150 acres in Maryland's Eastern Shore, designed by Purple Cherry Architects for CEO David Williams. The estate serves as a private sanctuary for family, friends, and colleagues, intended for holidays, celebrations, conferences, and reunions. The compound features a Georgian-inspired farmhouse-style main house, guest houses, a pool house, an entertaining barn, a pottery studio, a potting shed, and a carriage house, all arranged around a symmetrical grid of pathways. The sheer scale, meticulous attention to detail, and luxury finishes across all spaces classify it among the world's finest homes, particularly highlighting its exceptional capacity for entertaining. The owner's vision was to create a comprehensive hospitality experience, which is exemplified by the inclusion of not just one, but four dedicated cooking and preparation spaces, ensuring every guest need is met. The collaboration between David Williams and Purple Cherry Architects resulted in a magical estate. Cathy Purple Cherry, the founder and principal architect, provides insights into 10 key features that make this home ideal for entertaining, especially focusing on the four distinct kitchens. The main kitchen is spacious and impressive, designed with two expansive islands for socializing, working, and snacking. It features a custom Ann Morris pot rack with gleaming copper pans, a dedicated coffee station, a beverage area, a breakfast table, and a custom six-foot stainless sink. Large windows and an attached screened porch connect the space to the beautiful outdoor setting, while an upscaled potted plant introduces a tropical element. Cathy emphasizes that the main kitchen was briefed to offer serving, standing, and sitting spaces, creating a dynamic environment that combines all three functions effectively. The second kitchen is a dedicated pizza kitchen located in the basement, equipped with zinc table countertops for preparation, open shelving, and an authentic brick wood-fired pizza oven, catering to specific culinary desires. The third kitchen is a butler's pantry and prep kitchen, adjacent to the main kitchen, providing additional food preparation and storage space. This pantry incorporates a traditional farmhouse style with a central butcher's block, while subway tile backsplashes, stainless steel appliances, and industrial-style pendant lights add a utilitarian touch. Herringbone flooring completes the neat and practical aesthetic. The fourth kitchen, a guest kitchen, is designed for the exclusive use of guests, particularly families or those preferring to self-cater. It features pale wood open shelves and flooring, mirroring midcentury design elements found in the dining chairs and vintage lighting fixtures. A custom zinc island serves as both a dining and prep surface, reflecting the thoughtful planning of every detail to create a harmonious and comfortable guest experience. Beyond the kitchens, the estate boasts a double-height bar in the main house, envisioned as a 'playful end' for activities like darts and pool. This two-story, light-filled space features Douglas fir trusses and a hidden door to a basement wine cellar, enhancing the luxurious offerings for guests with architectural perfection and pieces from Currey & Company, Restoration Hardware, and Hickory Chair. A formal dining room, characterized by warm tones, varied textures, and natural materials, creates a cozy yet elegant atmosphere for dinner. Key furnishings include a custom table from Peterson Antiques, Ralph Lauren chairs, and chandeliers from Visual Comfort. The living room, with its ocean views, leverages floor-to-ceiling windows and French doors to maximize natural light and unobstructed water views. Its coastal-inspired decor, featuring pieces from Ralph Lauren, Hickory Chair, EJ Victor, and Visual Comfort, promotes relaxation. For quieter moments, a library offers a comfortable seating area with custom millwork, alcove shelves, and display spaces, equipped with O. Henry House wingchairs, Visual Comfort lighting, and a Lee Industries cocktail ottoman. The primary bedroom provides a relaxing retreat for hosts, featuring a private balcony with French doors, a fireplace, and a calm coastal palette that merges with the seascape. The estate's sprawling 150 acres include beautifully landscaped grounds, a large pool terrace, and a unique approach through farm fields and pastures, where pastoral sheep graze. The exterior of the main house reflects a traditional Georgian style with a casual feel, achieved through painted brick, vertical board and batten, and horizontal shiplap, with a white cedar shake roof designed to blend with the environment. The interior design cleverly uses millwork details to humanize the large-scale spaces, creating a feeling of warmth, comfort, and hominess despite the grandeur. #LuxuryEstate #HouseDesign #EntertainingHome #MultipleKitchens #MarylandArchitecture #GeorgianStyle #InteriorDesign #CustomHome #CoastalLiving

Michelin-starred chef Vikas Khanna has opened his new restaurant, Bungalow, in New York City's East Village. The restaurant, a collaboration with Bombay House Hospitality CEO Jimmy Rizvi, aims to offer an authentic multiregional Indian cuisine experience infused with nostalgia. Khanna emphasizes that Bungalow is more than just a culinary venture; it's a tribute to the legacy of Indian cuisine in the East Village, a neighborhood he deeply respects for its role in fostering cultural art and reform. The chef revealed that the restaurant received early approval from two significant figures in his life: renowned chef Eric Ripert and his mother, highlighting their critical but supportive feedback as a source of confidence. The dining room at Bungalow is designed to evoke a sense of home and celebration, featuring winding green foliage, chandeliers, colorful murals within arched panels, and orange marigolds at the entrance. This aesthetic complements the restaurant's name, which pays homage to Indian country clubs and large family gatherings, aiming to create a memorable experience for diners. The menu at Bungalow is deeply personal for Khanna, each dish telling a story rooted in his experiences and the diverse culinary traditions of India. The meal commences with crispy papadum, a reinterpretation of tapioca finger chips, designed to evoke childhood memories for many Indian patrons. Khanna recounts how this particular dish has already sparked numerous nostalgic conversations among early guests, fulfilling his vision of connecting diners with broader cultural narratives. He describes his menu not merely as a list of ingredients but as a collection of narratives, each item holding a special significance derived from his travels and life. Key dishes include the Banarasi Puri, served with beetroot and pineapple, which is inspired by the spiritual city of Varanasi/Banaras. Khanna recalls a powerful experience there, where the city's ancient atmosphere and a specific interaction by the Ganges River inspired this festive dish. He notes that New York, while a vibrant city, can be challenging for artists, and Varanasi has often served as a sanctuary for him, inspiring his 2020 film “The Last Color” as well. Another highlighted dish is the Purple Sweet Potato Chaat, accompanied by green mango sauce, which harks back to his memories of street food in Delhi during early spring. The Spice Roasted Pineapple, a large plate, draws inspiration from the harvest festivals of South India, reflecting Khanna's culinary education in the region and a memorable pineapple curry he encountered during such a festival. The dessert menu further weaves in nostalgic elements, featuring a molten Black Forest cake, a popular childhood birthday cake in India, paired with gulab jamun ice cream. This dessert is a poignant tribute to Indian parents and the joyous early celebrations they organized. Khanna's overarching goal for Bungalow is for the food to serve as a conduit for stories and cultural continuity, allowing diners to engage with the rich heritage of Indian cuisine beyond just the flavors. He aims for the restaurant to be a space where food acts as a vehicle for shared experiences and a deeper appreciation of culinary traditions. #VikasKhanna #BungalowRestaurant #IndianCuisine #EastVillage #NewYorkDining #MichelinStarChef #NostalgicFood #CulinaryArt

Tiburon Bay View, a contemporary residence on the eastern edge of California's Tiburon Peninsula, was designed by Walker Warner Architects for a family with a strong appreciation for art and nature. The clients sought a spacious home suitable for entertaining and multi-generational living, with sweeping views of the San Francisco Bay. To mitigate the visual impact of the 12,000-square-foot structure, the architects terraced the two-story property into the hillside, giving it the appearance of a compound composed of low-slung horizontal volumes. The design incorporates a natural material palette and extensive high-performance glazing to seamlessly integrate the home with its surroundings. Materials such as Aegean limestone, western red cedar, zinc, and board-formed concrete contribute to this integration. Interior designer Nicole Hollis further enhanced the indoor/outdoor connection through a minimalist approach, employing surface materials and custom furnishings that echo the exterior's palette. Rift-sawn, white-oak wall paneling and engineered European oak flooring add warmth to the modern interior. The home was also designed to complement the clients' extensive contemporary art collection, featuring pieces like a custom bronze divider by Michele Oka Doner and pendant lighting fixtures by Lindsey Adelman Studio. The main residence is oriented towards the bay views and split across two levels. The ground floor houses the primary living areas and an accessible in-law bedroom, while the master suite and a second bedroom are located upstairs. An additional guest wing provides two more bedrooms. Large glass doors from Fleetwood Windows & Doors in the great room blur the lines between indoor and outdoor spaces, facilitating an open and connected living experience. The master bedroom, with a Holly Hunt walnut bed, offers impressive bay views, and the master bath features custom teak cabinetry and Aged Petit Granit counters. A unique touch for the clients' teenage son includes a colorful bedroom with an elevated bed and a small climbing wall. Sustainability and energy efficiency were central to the home's design. A passive solar approach was implemented, featuring large roof overhangs over glass walls, automated solar shades, and an emphasis on natural ventilation. Radiant heating is installed throughout the home, complemented by Energy Star appliances, low-flow fixtures, LED lighting, and occupancy sensors. To conserve water, a native, drought-resistant planting plan with sensor-controlled drip irrigation was designed by SCDA and Strata Landscape Architecture, limiting the lawn area to less than 10 percent of the landscape. Photovoltaic panels have been installed at the pool house, further contributing to the home's energy independence. The architects highlighted that the residence's bold architectural elements create unexpected spaces, fulfilling the clients' desire for a home that celebrates both art and nature. #TiburonBayView #WalkerWarnerArchitects #EnergyConsciousHome #WaterfrontProperty #SustainableDesign #IndoorOutdoorLiving #ModernArchitecture #NorthernCaliforniaHomes #PassiveSolarDesign

This article showcases a luxurious three-bedroom, three-and-a-half-bathroom condominium located on Tampa’s Bayshore Boulevard. The residence, occupying an entire floor of the Sanctuary at Alexandra Place, was designed to balance modernism with comfort for its owners, Lisa and Philip Stein, who downsized from their Palma Ceia home in 2021. Interior designer Carin Zwiebel of CZ Designs Tampa was responsible for bringing the 3,900-square-foot space to life, emphasizing customizations that maximize the stunning water views through extensive glass walls. Zwiebel's design philosophy centers on creating interiors that are both exquisite and functional. The condominium's design incorporates striking, colorful art pieces strategically placed in custom nooks against white walls. To introduce natural elements, textured stone and wood accent walls were integrated throughout the space. The furnishings include cozy upholstered seating paired with sleek, low-profile tables, contributing to the overall comfort and modern aesthetic. Various chandeliers and unique lighting fixtures were chosen to enhance the home's ambiance, creating a warm and inviting glow. The homeowners express deep satisfaction with the design, describing their residence as calming, peaceful, and a source of happiness. Key areas of the home are highlighted, including the foyer, which features marble inlay mosaic tile flooring by Artistic Tile, a clear table by Michael Dawkins, and wall lights by Sonneman. The kitchen boasts a captivating backlit bar made of Cristallo quartzite, complemented by custom marble and granite countertops, and leather counter stools from RH Modern. The dining area is equipped with a custom table featuring a metal inlay by Altura Furniture and a custom console by Berman Rosetti. Special wall nooks were designed to perfectly accommodate the owners' art collection, ensuring each piece is thoughtfully displayed, such as "The Climber." The office space includes a custom-built desk with fluted wood and painted finishes. This desk also features custom-designed bat holders by YN Design, catering to the owners' baseball memorabilia. The article credits various professionals and companies involved in the project, including Plaza Construction as the builder, Place Architecture as the architect, and Rickie Agapito of AOFOTOS for the photography. Other contributors include Ceramic Matrix and Casale Design Source for flooring and tile, Haven Smart for technology, and Hammerton for lighting, collectively contributing to the sophisticated and personalized environment of the Bayshore Boulevard condominium.

This article highlights four exquisite kitchens, each uniquely designed to maximize the stunning natural views surrounding them, echoing the timeless appeal of a "room with a view." The first kitchen, named "Joywater," belongs to David Stertzer and Susan Darby, located in Porters Neck overlooking Rich Inlet. Designed by Ocean 3 Design, built by Wesley Daniel of Sound Custom Builders, and with interiors by Hooper Patterson Interior Design, this kitchen emphasizes an unobstructed view of the water and sunsets. The couple desired to see the water from their sink, leading to the incorporation of floor-to-ceiling Marvin windows. The design blends traditional style with modern clean lines, using a neutral palette and textures that complement the surrounding environment. Key elements include handmade tile from Southeastern Tile Connection, perimeter cabinets by Hollingsworth Cabinetry, a rift sawn white oak island, quartzite countertops by Sellers Tile & Custom Counters, and backlit island and cabinets from Circa Lighting. A notable feature is a beverage station designed for morning coffee. The second kitchen, dubbed "Inlet View," offers direct views of Masonboro Inlet and was a collaboration between Laura Covington Interiors and homeowner Lindsay Wilharm. Designed by Ocean 3 Design and built by PBC, this kitchen embodies coastal living with a design tailored for a family of five. A full wall of glass subway tile serves as a striking backsplash at the stovetop, creating a water-like effect. Custom-colored island pendants from Urban Electric and a shiplap hood with accent lighting further enhance the aesthetic. Schoolhouse sconces placed between upper cabinetry add depth. The design, inspired by a magazine photo, prioritizes functionality and a happy atmosphere for the family. The quartzite island counter is by Sellers Tile & Custom Counters, and barstools by Palecek feature woven rope and white faux leather. The adjacent dining area includes a custom live edge dining table, a coco bead Patricia chandelier by Made Goods, and custom Jim Thompson fabric window treatments. A sitting room with swivel chairs offers panoramic views, allowing occupants to enjoy the sunrise in a soft, welcoming space. The third kitchen, titled "California Coastal," is situated on Pelican Drive in Wrightsville Beach and aims to seamlessly merge indoor and outdoor spaces. Designed by Frazier Home Design, built by Dennis Moeller, and with interiors by Chris Groeschen of Bridgett Mazer Interiors, this kitchen features a wide-open layout with glass across the entire back of the house, offering spectacular views of Lees Cut. Homeowner Kathy O’Leary sought a clean, modern look, achieved through white lacquer cabinetry and a custom oversized glass backsplash. The backsplash reflects the sunset over Palm Tree Island, creating a dynamic visual display. Warmth is introduced through a custom walnut veneer hood and side wall. A service window connects to an outdoor dining area. Double islands, one for prep and one for seating, feature double waterfall edge counters made of Italian marble by Bluewater Surfaces, chosen for their ocean wave-like swirls. Fleetwood doors facilitate a fluid indoor-outdoor experience, enhancing the value and functionality of the space on the water. Finally, the "Island Scenes" kitchen, belonging to Julia and Kyle Lackey, blends traditional Wrightsville Beach architecture with modern construction overlooking the Intracoastal Waterway on South Harbor Island. Architected by Cothran Harris Architecture and built by Lackey Builders, with interiors by Liz Carroll Interiors, this kitchen began with the choice of Charleston blue cabinetry from Coastal Cabinets. Unlacquered brass hardware and fixtures, a nod to traditional style, are used throughout the kitchen and the entire home. Pecky cypress walls and transoms above doorways and cased openings evoke the elegance of historic beach houses. Traditional five-panel doors further contribute to the classic beach architectural style. A functional island with Valley White quartz counters by Sellers Tile & Custom Counters provides seating for the Lackeys’ daughters, complemented by a pattern tile backsplash from Refine Tile & Design. A window above the apron sink offers water views, and front porch furniture from Leisure World of Wilmington creates a comfortable outdoor dining spot. The design successfully balances traditional beach house charm with modern elements. #KitchenDesign #CoastalLiving #HomeInteriors #ArchitecturalDesign #InteriorDecor #LuxuryKitchens #WaterfrontHomes #CustomCabinetry

Caren Rideau, a renowned kitchen designer, undertook a significant renovation of a coastal kitchen in Pacific Palisades, California, transforming it from a space designed for a young family with three children into one tailored for empty nesters. The original ocean-blue kitchen, while still beautiful after 15 years, no longer met the evolving needs of the homeowners. It featured an open floor plan ideal for supervising children during meal preparation, but the clients desired a more adult-focused environment. Rideau's redesign involved a comprehensive overhaul of the kitchen's aesthetics and functionality. She replaced the existing cabinetry with sophisticated creamy white and cerused quartersawn white oak fronts, elevating the overall look. The homeowners, associated with Arizona Tile, influenced the generous use of stone throughout the space. Rideau incorporated bookmatched backsplashes, clad an architectural niche, and utilized slabs for all countertops, showcasing the material's versatility and beauty. One of the most notable changes was the conversion of a former bed nook, where children used to read while dinner was prepared, into a glass-door pantry. This decision, initially difficult for the homeowner, proved to be a practical and elegant solution for displaying everyday tableware and small appliances. The new design also included a larger island and a built-in breakfast banquette. These additions were strategically placed to encourage older children, two of whom are college-aged, to spend more time with their parents, fostering a communal atmosphere. Adjacent to the main kitchen, Rideau ingeniously created a dedicated juice bar. This versatile area serves multiple purposes, functioning as a smoothie station in the mornings and a wine bar in the evenings. Custom shelving, a Sub-Zero wine fridge, and Larsen shade fabric contribute to its sophisticated and functional design. The breakfast nook, an intimate corner with plush bench seating and pillows by McLaurin & Piercy, upholstered in Manuel Canovas fabric, emerged as a new family gathering spot, offering comfort and style. Throughout the renovation, Rideau paid meticulous attention to detail, selecting high-end fixtures and finishes. Circa Lighting provided picture lights, while The Urban Electric Co. supplied flush mounts and pendants. Rocky Mountain Hardware was chosen for the hardware, and Simply White by Benjamin Moore was used for the paint, creating a bright and cohesive aesthetic. The generous aisles ensure ease of movement between the main kitchen and the specialized areas, enhancing the kitchen's flow and functionality. #CoastalKitchen #KitchenRenovation #CarenRideau #InteriorDesign #HomeRedesign #JuiceBar #GlassFrontCabinets #LuxuryKitchen #PacificPalisades

Lona Tampa, the second Florida location for the renowned Mexican restaurant overseen by chefs Richard Sandoval and Pablo Salas, has crafted a dining experience that is both visually stimulating and authentically Mexican. Situated within the elegant Tampa Marriott Water Street, the establishment seamlessly blends traditional Mexican aesthetics with contemporary sophistication. This is achieved through a carefully selected color palette of warm earth tones and intricate textured details, creating an expansive indoor and outdoor dining environment that invites guests on a comprehensive culinary journey. Every element of the interior design has been meticulously planned to embody the spirit of Mexico while ensuring an atmosphere of comfort and distinctiveness. The design incorporates thoughtfully curated artwork and murals, promising an immersive experience that transports diners to the core of Mexico's vibrant cultural heritage. The interior design was developed by Bart DeLorenzo of DeLorenzo Productions, a long-standing collaborator with Sandoval. This collaboration resulted in an array of custom-designed furniture pieces and elaborate décor that pay homage to Mexico's rich craftsmanship. Upon entering, guests are greeted by wall murals depicting agave plants and other regional artifacts, leading into a grand dining room. This space is adorned with hand-carved wooden chairs, striking chandeliers, and lively upholstery, all reflecting the country's artisanal legacy. A key aspect of the design is the commissioned mural package, which decorates various walls throughout the restaurant. The outdoor dining area is equally captivating, featuring lush bougainvillea, strategically placed potted plants, and hanging greenery that enhance the overall ambiance. Beyond the decor, every dining element, from pottery to hand-blown glassware, underscores Mexico's artistic traditions. Guests can anticipate a dining experience elevated by crafted ceramics and glassware. Lona's establishment in Tampa signifies a significant expansion for the brand, known for its welcoming hospitality, innovative cocktails, and a menu that offers modern interpretations of traditional dishes from Mexico City and Latin America. The restaurant's inviting setting, characterized by its colorful decor and lively atmosphere, aims to transport diners to the bustling taquerias of Mexico. Additionally, Lona offers a thoughtfully curated selection of inventive beverages, allowing guests to indulge in expertly crafted cocktails such as the Lona Margarita and the Passion Picante. The Tampa location boasts an impressive collection of over 200 mezcal and tequila options, including Lona's private selections of Maestro Dobel Diamante and Maestro Dobel Añejo. Guests can also utilize specially designed private tequila lockers to store their personal bottles from Lona’s extensive spirits collection. Lona Cocina y Tequileria is located at 510 Water St, Tampa, FL, 33602, within the Tampa Marriott Water Street. The restaurant operates for lunch and dinner, providing an authentic Mexican dining experience. Dinner is served Monday through Friday from 4 p.m. to 11 p.m., while all-day dining is available Saturday and Sunday from 11 a.m. to 11 p.m. A daily Happy Hour is offered from 4 p.m. to 6 p.m. Complimentary valet parking for three hours is provided for all Lona guests, with tickets validated at the restaurant. Lona also caters to private dining and events, offering a versatile venue for various occasions. #RestaurantDesign #MexicanCuisine #InteriorDesign #TampaHotspot #CulinaryExperience #HospitalityDesign #TequilaBar #CulturalAesthetics #RichardSandoval