Great restaurants exist to deliver an experience for all senses. Beyond the mouthwatering dishes, every aspect of the design, décor, ambiance, and sounds must coexist to create a one-of-a-kind universe that will plunge diners into a world that makes time stand still, if only for a few hours. Keep scrolling to read what we learned from restaurant design and how you can apply it to your own dining rooms.Assessed supplier has been assessed by giving buyers in-depth details and authoritative information about suppliers for free, to help buyers source smarter and safer. will match suppliers for you! Subscribe to product alert and stay updated to what's new and popular on the market.We are proud to be the US home of Colli Furniture, a leading Italian furniture manufacturer located in San Giovanni al Natisone Italy. Colli is recognized for it's metal, wood and leather chairs and office furniture. We work with designers and others to provide Italian seating for college chapels, synagogues, theater projects, corporate offices, hospitality, libraries, restaurants and country clubs.
We will work with you to modify our products or work from your seating designs. These Italian leather chairs and other products are the perfect addition to your next hotel, office, restaurant or other design project. Pieces are made of selected wood that is dried and handcrafted by our artisans. Solid stock is used and is curved, turned and carved by hand with patience and attention to detail. Walnut, mahogany and feather veneered mahogany - all noble types of wood - alternate with the refined types of lacquer as an interpretation of the forms and lines that belong to the most authentic of Italian furniture traditions. Colli USA uses new technologies in the manufacturing of our prestigious Italian furniture. We embrace new processes that improve quality and value while retaining the skilled craftsmanship which Italian furniture manufacturers are known for. The Colli philosophy focuses on rigorously elegant styling with close attention to the quality of the product. We provide the finest quality materials and choice of materials, fabrics and workmanship are an essential part.
From it's furniture manufacturing HQ in Italy, Colli distributes its own products in over fifty countries around the world. Our leather Italian chairs are considered some of the best chairs on the market because of the high quality of the various components used in our manufacturing process. Italian furniture is famous for its attractiveness and often cutting edge design aesthetic. Italian furniture has many of the characteristics of the broader Italian design and fashion worlds. There are long traditions of furniture making in Italy. The main areas of Italy where furniture is manufacturing are the Veneto, the Brianza and the Marche. Italian Furniture has been known for ages as the leading edge of furniture design. Italian furniture designers are recognized for their skill in balancing classical style with modern appeal. Italian furniture has been popular since the 1400's - with designs often influenced by classical art. Elements from this time frame include scrolls, shells, any columns type designs.
In recent years Italian furniture designs have favored a more modern look. Smooth, industrial lines, metal and minimalistic designs are typical of Italian furniture design. Decorating with Italian furniture and accessories can cover a vast assortment of design styles and project types. Consider chairs and tables with a Renaissance, Traditional or Tuscan flair. Furniture manufacturing in Italy is a skilled trade that has been handed down from father to son and from era to era for hundreds of years. Benefit from generations of Italian furniture craftsmanship in your next project. We are pleased to manufacture and supply the following types of Italian furniture to our clients: Add items to your online shopping cart ~ Click a Price of the item you Dining chair seat shells Dining chairsDining chairs don’t just have to feel good when you sit on them, they need to look good, too. They come in different styles so you can find what best suits you. And we’ve designed them to match our tables if you want to coordinate your dining area.
The swell little bar at the Barn at the Bedford Post Inn has a row of tractor-seat stools that descend in height from left to right, like a scene from “Goldilocks and the Three Bears.” Even the famously fussy heroine might settle happily here in one of the iron seats — they can be raised or lowered to suit — and eat the fluke crudo (so much better than porridge!).She certainly could not complain about the pink-at-center beef filet with tender gnocchi, glistening pearl onions and toasted hazelnuts. And for a happy-ever-after ending, she could not possibly find fault with the old-fashioned strawberry shortcake, with its sugar-crusted biscuits, local strawberries, fabulous drizzles of green basil-and-mint syrup, and puffy clouds of whipped cream.The fairy-tale setting at the recently spruced-up Barn — inside, a working fireplace and cocoa-brown leather chairs; outside, fashionable wicker seating under a wisteria-covered pergola — is part and parcel with the merry woods and greenswards of Bedford.
The food service at both the free-standing Barn and the more formal, rebranded Campagna next door is of late in the hands of Michael White of the Altamarea Group (among Mr. White’s other restaurants, owned in partnership with Ahmass Fakahany, are Marea, Ai Fiori and Nicoletta Pizzeria in New York City); the actor Richard Gere and Russell Hernandez still own the historic property, which has Relais & Châteaux status.Mr. White trained for several years at Ristorante San Domenico, near Bologna, and this early affiliation colors his seasonal menus. We had to Google “mollica” (bread crumbs) but congratulated ourselves on knowing “treviso” (a variety of radicchio) and “mostarda” (a condiment made with candied fruit and mustard oil). In truth, Mr. White is billed as chef but is at least twice-removed from the day-to-day action at the Barn; the executive chef is P J Calapa, and the chef de cuisine is Devin Bozkaya, who cooked at the Ritz Carlton in Washington. Mr. Bozkaya runs both the Barn and Campagna, which have no overlapping hours but taken together are open morning until night seven days a week.
The fare at the Barn — which we found maddeningly up and down — is hardly parochial. American favorites included a stylish Caesar salad with crispy capers (but not the promised croutons); Another influence seems to be spa food (there’s a yoga studio upstairs). Two juices — Pick Me Up (beets, carrot, ginger) and the invigorating All Green (kale, green apple cucumber, lemon) — are offered at lunch and dinner. At lunch, vegetarians can opt for a jasmine-rice vegetable burger or a wholesome four-grain salad of quinoa, farro, barley and lentils, blended with chopped shallots, yogurt and a piercing lemon vinaigrette. On the first of four visits, we dined al fresco as fireflies emerged. Warm, fragrant focaccia arrived with drinks. A starter of asparagus baked with whipped ricotta, pine nuts and lemon in a little cast-iron pot was a splendid little dish.A young guest nailed the special-blend White Label burger — a damp, dripping handful, layered with bacon marmalade, pickles, mustard, mayonnaise and American cheese — as “a little greasy but good”;
it came with a haystack of brittle fries (but not the promised ramp aioli). I had the aforementioned beef filet — medium-rare, not rare as requested, but a winner nonetheless. We shared a beautifully realized crème brûlée topped with honey-roasted almonds and a little scoop of amaretto stracciatella gelato, and left happy.On other visits, our feelings were more mixed. At dinner, fluke crudo arrayed with bright-green Castelvetrano olives, tomato conserva, crunchy croutons, fresh basil and lemon was a flat-out delicious riff on panzanella (the summery Italian salad made with bread and tomatoes). But a lightly seasoned “mare” salad — shrimp, scallops and octopus, tossed with fennel shavings and fronds, sweet black-violet Taggiasca olives and chickpeas — could not compete with the crudo. Entrees — branzino and roasted chicken — were super salty: Both came with fregola sarda (tapioca-shaped pasta), and although the menu described the version with the fish as made with “pearl onions, Romano beans and mushrooms” and the one with the chicken as made with “runner beans and cipollini onions,” the medleys on both plates were identical, as though the kitchen was playing fast and loose with the details.
Dessert — flourless chocolate cake with candied cocoa nibs and vanilla gelato — made amends.At lunch, I ordered the spaghetti with shrimp, chiles and bread crumbs, but our very nice waiter returned to say that the spaghetti “wasn’t ready” — at peak lunch hour, in a place known for its house-made pastas. I had instead a chilled zucchini soup, thickened with cream, sprinkled with Espelette pepper, and garnished with coils of shaved zucchini stuffed with poached shrimp — a fine elixir on a muggy day.Also at lunch, house-made pork pâté on excellent toast had robust flavor; I didn’t love that it was served on a piece of slate, with a hard-to-fork onion relish and a vinegary salad of frisée and tiny, tough roasted carrots. We shrugged at a main dish of underseasoned halibut on a watery bed of Swiss chard and fennel, dotted with underripe plums and sliced almonds.The elephant in the room is the Inn at Pound Ridge by Jean-Georges, four short miles down the road, which is courting the same crowd with its casual lounge, and where the food is sharper.