At Shea, we pride ourselves on staying on top of what’s happening in design news so that you don’t have to — and we pull what’s smartest and most forward-thinking together to save you the time of sifting through it all. It helps us keep tabs on what’s fresh, inspiring, and happening in the world — and we make a few headlines of our own, too.
“Sneak Peek: Billy After Dark” – MSP Mag
While no longer really a sneak peek (it’s open!), it’s still worth checking out MSP Mag’s highlight of the Shea-designed cocktail bar, Billy After Dark – or B.A.D. – located beneath Billy Sushi in Minneapolis’s North Loop neighborhood. The successful Shea/B.A.D. partnership led to everything you could dream of; great drinks, Instagram-worthy neon signs, and the ability to sit under a starry “sky” even as the Minnesota temperatures drop.
Shea’s St. Louis Park collaboration with Hazelwood Food + Drink was named Facility Design Project of the Month by Foodservice Equipment & Supplies. As Shea Senior Architect and Senior Associate, Breana Detzler, shared with FES, “The St. Louis Park restaurant has all the warmth and texture that are at the heart of the design with an added urban flair to complement its first suburb location.”
“38 Essential Restaurants in Minneapolis and St. Paul” – Eater
Eater Twin Cities updated The Eater 38, a list of restaurants they consider to not only be great but essential to the Minneapolis-St. Paul area. Scrolling through the list, we’re happy to spot many Shea partners (Spoon & Stable, Billy Sushi, Petite León, Khâluna…), congrats to all!
“Can We Design for Happiness?” – Metropolis
The pursuit of happiness is continuous in all aspects of life, including design. So, can we design for happiness? Metropolis pulls from research studies, architecture books, philosophy, and history to find some answers.
“Franchise Interest Soars for Niche Restaurants” – QSR Magazine
The chicken sandwich wars may have had their moment in 2021, but now franchisees are craving something new and unique. QSR Magazine covers the growing interest in “atypical menu items” and niche concepts for both quick-service and fast-casual restaurants.
“How is Hybrid Work Changing Meeting and Conference Spaces?” – Frame
As office interactions evolve, office design needs to evolve with them. Frame dives into how businesses are changing, or even shrinking, their conference spaces and how the hospitality industry has seized on this opportunity to buildout spaces designed specifically for “bleisure” – business trips + leisure.
“Lessons from Higher Education to Guide Office Design” – Work Design
This feature from Work Design Magazine continues the conversation on evolving workspace design by turning to a new audience for inspiration: students. By observing how students interact with campus spaces, offices can apply their findings when designing for meeting rooms and shared spaces.
