作为一系列受东亚风格启发的庭院，Planta Queen餐厅在加拿大皇后区的新位置与原来的位置一样受欢迎。Chase Hospitality Group总裁Steven Salm对室内设计公司Nivek Remas的建议是：在他广受欢迎的素食连锁餐厅的基础上，创建一个亚洲版的餐厅。结果是：这是多伦多继Commute Design的作品Oretta之后最引人注目的大型餐厅空间。

As a series of East Asian-inspired courtyards, Planta's new location in Queens is as popular as its original location. Steven Salm, president of Chase Hospitality Group, had a piece of advice for interior design firm Nivek Remas: Build an Asian version of his popular vegetarian restaurant chain. The result: This is the most noticeable large restaurant space in Toronto since The Oretta by Pan Design.

位于大学附近的皇后大道上的Nota Bene，街道市场风格的座位正对着一条贝壳状的隧道，它通向一系列的座位区，打破了原本开放的概念，形成了独立的空间，这些空间受到东亚住宅庭院的启发，由低矮的墙壁和涂粉的钢格分隔。Oretta是一个单独的、洞穴般的房间，而Planta Queen则在通常拥挤的空间中创造出私密空间，除了物理分割外，还通过灯光吸引人们的注意力，并采用大胆而互补的调色板。在餐厅的后方，不透明的琥珀玻璃将用餐区与厨房分隔开来，作为一个大型的光扩散器。

At Nota Bene on Queen's Road near the University, street-market-style seating faces a shell-like tunnel that leads to a series of seating areas that break away from the open concept and form separate Spaces inspired by east Asian residential courtyards, separated by low walls and painted steel latrine. The Oretta is a single, cavernous room, while the Planta Queen creates privacy in a usually crowded space, drawing attention to itself through lighting and a bold and complementary palette, in addition to the physical partition. At the rear of the dining room, opaque amber glass separates the dining area from the kitchen, serving as a large light diffuser.

Planta Queen最强烈的美学声明来自多伦多的Candice Kaye定制的墙饰。它的巨型花卉形象与黑暗的腐殖质背景相映衬，点缀着锦鲤和偶尔出现的龙。主厨David Lee的Ahi西瓜寿司等菜肴，还有带有火龙果汁的亮粉色满月等鸡尾酒，以及在柔和色调中像灯笼一样的点点灯光，都体现了这些图案，在食物和设计之间创造了一种罕见的、值得体验的相互作用。

Planta Queen's strongest aesthetic statement comes from custom-made wall decorations by Toronto-based Candice Kaye. Its giant floral image is set against a dark humus background, dotted with koi carp and the occasional dragon. Dishes like chef David Lee's Ahi watermelon sushi, and cocktails like a bright pink full moon with fire-dragon juice, as well as lanternlike lights in muted tones, all reflect these patterns, creating a rare and rewarding interaction between food and design.