Wyndham Grand Rio Mar
One of three distinctive culinary escapades curated for a 500-acre resort in northeast Puerto Rico, this cozy farm-to-table restaurant manages to blend all the creature comforts of your grandmother’s kitchen with visual whimsy. Libations chill in a claw-foot tub, tapered rolling pins dangle above diners, and an assortment of antique knick-knacks immerse guests in an enchantingly relaxed experience. Working in tandem with two “Top Chef” finalists and James Beard Award nominees, the design embodies a new wave of southern hospitality. A lengthy communal table with a splash of greenery anchors the open interior, framed by four reclaimed timber-wrapped columns and suspended metal display cases screened with chicken wire. A skillful floor-to-ceiling layering of patterns, textures, and materiality bring charm and warmth. Framed artwork won’t be found here. Instead, art is curated through architecture. Answering the call for Hurricane Maria’s relief effort, the design of the resort’s three-story banquet captures the ocean hues and the push and pull of the nearby Atlantic tides. Abstract fish scales adorn the walls, a backdrop to the glazed tile stacks towering over the column-wrapped banquette seating.