Table Basse Métamorphosable en Table à Manger et Vice-Versa
Table basse design convertible table de salle à manger. Avec la table transformable Boulon blanc, fonctionnalité et esthétisme avancent ensemble
Wall-Mounted Media Cabinet
This wall-mounted media cabinet takes a new approach to the traditional “entertainment center.” It hangs on the wall, allowing you to mount your TV to it, and then keep small media components on the shelves below. Wires hide behind the back panel. FREE PLANS at buildsomething.com
Commercial Chairs & Restaurant Furniture | Restaurant Chairs and Barstools
Restaurant Furniture Supply is a leading manufacturer for all your restaurant furniture needs. Restaurant chairs, commercial barstools, booth seating, table tops and bases.
Woodworking Tips And Techniques
With a unique style Piotr Wojtanowski is an artist who made so many furniture with amazing details. From beds, tables, bookshelves … his artistic work would look great in every house. These items are just unique and beautiful. Photo 1 / 9
Coffee Shops Around The World And Their Eye-Catching Interior Design Details
There’s something very special about a good cup of coffee, especially when you enjoy it in a public space and not at home. Coffee shops feature all sorts of interesting interior designs, often meant to make your experience special and unique. Some feature coffee-related accent details, other focus on architectural details. There’s no rule to...
This amazing furniture by Floortje Bijvoet bends and transforms to meet any configuration you need.
This amazing furniture by Floortje Bijvoet bends ..... product design news and 😎 for buyable designs.
Restaurant Find: Llama Inn NYC - Melting Butter
...impossible to forget the food at Llama Inn NYC - the new-ish Peruvian restaurant on a sunny corner in Williamsburg that everyone's talking about...
spotted sf: barzotto. (sfgirlbybay)
Hello – Leslie from Spotted SF here. Allow me to introduce you to the newest dining spot in San Francisco’s Mission neighborhood: Barzotto. Brought to you by Mark Sotto, veteran restaurant operator, a