”Pass the salt… and a megaphone”

Why new restaurants are so noisy. -En artikkel i The Wall Street Journal om nytt design, overdådig takhøyde og tregulv:

”La Mar Cebicheria Peruana, a 16-month-old restaurant in San Francisco, hits every fashionable trend in restaurant design. The 300-seater occupies an 11,000 square-foot loft space in a historic converted ferry building. The floors are hardwood, the ceiling beams exposed, and the wood tables bare. It has an open kitchen and a large bar. A wall of windows overlooks the bay.

The result: It is the ultimate noise trap.

Many of the most cutting-edge, design conscious restaurants are introducing a new level of noise to today’s already voluble restaurant scene. The new noisemakers: Restaurants housed in cavernous spaces with wood floors, linen-free tables, high ceilings and lots of windows—all of which cause sound to ricochet around what are essentially hard-surfaced echo chambers.”

[les mer]

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