Mark Brooks project {nmy opinion, restaurants attempt to please all, ‘senses, not ust taste, he fed, atrosphete Tse ‘anvdcoeareanallberefiec:edin the eiy My ‘@xceutionforths challenge wast take the four flerents ofnatureang tana them into four differen theme-based estaurants,ovredby the ‘same ostautanto.rin four ciferonteives: Tho anos ofthe restaurants caine wth ha cuisine: Earth (ogardorgan ovegotavian). Al vestock/ou), Wiater (food! ane Fire hol and sic The logos needed to ae svongindvicualy, butalsohad ts share acammen read asa group. Ireates them usingthee visual ngrecients, the firstof which was a strong sypographic presence. Ihen workedinan overall ta vite tothe desis, andincorporateda sat of representative grephic ‘eons for esch ype of restaurant. Final fades the soecia ingredient a sense of playfulness, |oecided to place the designs within ‘Seometric shapos tha: ovoks the olomont of nature ‘ortho cuisine - thoy represont. Earth isacicla roprosonting the plana. the source af orgarto food: Arisa hexagon, symbolicofbo:n a molecular structureanctne snape resemblinga chiowen wre fence Waterbecarneadrap snape as water's, ‘acommonelementtoail seafoc:finaly Fie ‘became a triangle. asthered tangle cemmoniy tepeeseens sengar anda warring sgn “These logo designs ke most of my work ateinf vanced oy both my American and uropea background Onocan,oerhaps, see European strseturoor consistancy witn an Amovican aesthetic. Livngin Now York fora whiioaiso influenced the ‘ay lapproached the creative for tse logos. Thora 's provabiyno one placein the wold with as many voriedancemuiitaly designed restaurantidentiios Inonearea. Going toa restaurant in New Yorkis ‘more hanjust aningtoa place where youl bored: ‘aeastforalloftre senses,