A menu redesign project I worked on at Areas USA.
Objective: To design a new menu that would be more cohesive to the restaurant.
Solution: This was my first time designing a hi-end menu and I was pleased with the results. Upon looking and analyzing the design and architecture of the restaurant, my design decisions were informed by the circular aesthetic that was throughout Chef Bruno Abate’s Chicago Tocco restaurant. It is rare to see round menus due to the lack of surface space to maximize food information. Due to the minimalist approach to the brand, this was the perfect opportunity to apply the round aesthetic to a menu.