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Otium by Sagmeister & Walsh, United States

Opinion by Richard Baird.

Brand identity, logo and stationery design by New York based Sagmeister & Walsh for contemporary restaurant Otium

Otium is a contemporary restaurant developed by American chef and restaurateur Timothy Hollingsworth. It is located in downtown LA and has a menu of rustic dishes made from sustainable ingredients grown on its mezzanine level and cooked over a wood fire. The restaurant features an open kitchen that merges indoor and outdoor spaces, created with the communal areas of its neighbours, The Broad Museum of Contemporary Art and Grand Avenue, in mind. This is also expressed in the name, rooted in Latin, which describes a place of leisurely social activity, and throughout its brand identity, which intended to bring the outdoors in. This is achieved using a mix of materials across packaging, menus, stationery, coasters and business cards, subtly expressed by a simple logo, and more explicitly as a large and detailed mural, all created by New York based graphic design studio Sagmeister & Walsh.

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Forgotten Boardwalk Brewing by Perky Bros, United States

Opinion by Richard Baird.

Brand identity and packaging for craft beer brewer Forgotten Boardwalk by Perky Bros

Forgotten Boardwalk is a New Jersey microbrewery producing uniquely flavoured, year-round and seasonal craft beer. It was set up by Jamie Queli, one of the youngest female brewery owners in the US, and draws its name from the folklore of the Jersey Shore Boardwalk. This is the foundation of an extensive new brand identity, designed by Tennessee based Perky Bros, which brings to life the sideshow oddities, historic events and darker side of the boardwalk’s past through quirky and well-realised illustrative detail and storytelling component. This runs across cans and growlers, business cards, coasters and tap handles.

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Nota Bene by Blok, Canada

Opinion by Richard Baird.

Branding for Toronto restaurant Nota Bene by graphic design studio Blok, Canada

Nota Bene is a restaurant, located on Toronto’s Queen Street West, with a menu made from locally-sourced and seasonal ingredients. It was opened by chef David Lee and business partners Yannick Bigourdan and Franco Prevedello in 2008, and was awarded “Best New Restaurant” by Toronto Life and enRoute Magazine soon after.

To coincide with the restaurant’s 2016 relaunch—which saw David Lee take sole ownership and the unveiling of a new menu and interior—Nota Bene worked with Canadian graphic design studio Blok to develop a new visual identity. This was inspired by David Lee’s approach to food and the restaurant’s new environment; a marriage of organic detail and contemporary materiality created by +tongtong, and runs across menus, stationery, business cards, postcards, coasters, packaging and website.

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