长沙排名第一的西餐厅-埂上出品
牛排或者说西餐，在餐桌上动刀切割的这种饮食方式，在刚传入国内时，被认为是粗鲁的行为。当时的人们认为，怎么能把应该在厨房完成的部分放在就餐的台面上来进行呢？之后我们的生活被逐渐西化，以及文化不自信的影响。吃牛排这项行为，被认为是高级与文雅的用餐方式。现如今，一是，这已经成为一种普及的可供选择的食用方式，二是民族自信心被鼓舞。吃牛排这项行为，终于回归到了它的本质，不用被看不见的压力与偏见所裹挟，仅仅是让食客放下一切包袱去体味肉食的美好。The way of eating of cutting on the table ,is considered rude when it is first introduced to the country. At that time,people thought that how can the part that should be done in the kitchen beplaced on the table top?After that, our life was gradually westernized and thenational culture was not confident. The act of eating steak is graduallyconsidered to be a high-class and elegant way of dining.Nowadays, frist it hasbecome a ordinary way of eating, and the second is that nationalself-confidence is encouraged. The act of eating steak has finally returned toits essence, without being overwhelmed by invisible pressure and prejudice,just to let the diners put down all the burdens to taste the goodness of meat.出于我们实验性想法，也为回应这种单一的本质，去体现空间的纯粹性。我们把空间构成中“杆件”这一项单独拎出，作为唯一的变量进行探讨。让材料与色彩同质化，退在“杆件”的后面。我们也是幸运的。此空间三面都是环绕的玻璃幕墙，环绕的玻璃肋已经为我们的“柱林”形成了第一阶段的包裹感与层次。与我们在内部因为道路系统设置的“柱林”形成的其他层次叠加在一起，就很容易让人模糊室内与外界的边线。这种模糊，无形中放大了空间的场地与氛围。视线上通透的用餐环境也会让人有种开阔与放松的心境。从而把人们的注意力引到牛排的本身。Because of our experimental ideas, we also respond tothis single essence to reflect the purity of space.Than, we explore the "stick"in the space composition as the only variable.Let the material and the color behomogenized and retreat behind the "stick".We are lucky. The threesides of the space are surrounded by glass curtain walls, and the surroundingglass ribs have formed the first stage of wrapping and grading for our"pillars".It is superimposed with the other layers that we forminternally of the “pillars” set by the road system,which makes it easy to blur the edges of the interior and the outsideworld.This ambiguity invisibly magnifies the space and atmosphere of the space.A dining environment that is transparent on the line of sight also gives afeeling of openness and relaxation.Thereby bringing people'sattention to the steak itself.
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