Corporate Design in 5 Minutes

Strategic Communications Projects Faris Habayeb

© 2014 Faris Habayeb for Columbia University
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Sartorial Peeping Tom: Meanwhile at the Airport

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He was clearly oblivious to the polar vortex that smothered most of North America not too long ago. While his sensibility was very Miami Vice, he was a self-assertive Arab, headed for Dubai or perhaps Beirut with a crackerjack audacity. He donned a white blazer, blue shorts, and a hot pink pocket square to match for the jaunt.

© 2014 Faris Habayeb

Symbol Design: Green Fund, Columbia University

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In late 2013, the Office of Environmental Stewardship at Columbia University introduced a $25,000 fund to support student-led projects that advanced the University’s commitment to sustainability. To position the initiative in a clear, logical, and inspiring manner, a symbol was exclusively designed to usher communications around the fund. The creation of the mark also helped promote the Office of Environmental Stewardship, a new comer to the department of Student and Administrative Services at Columbia University.

Final Mark: Black and White

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Final Mark: Color

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Further Iteration

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© 2013 Faris Habayeb for Columbia University

Burrd Coffee Company: Branding

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Burrd is a playful coffee brand that’s currently incubating. Upon inception, it will serve as a local, New York enterprise that will offer an exciting addendum to the coffee market. A coffee weathervane, Burrd will begin by featuring beans curated from established and up-and-coming roasters around the country. Coffee picked by Burrd will be carefully assessed according to provenance, roast, and preparation method. The nomenclature behind the brand is a play on the burr grinder, the industry standard to mill coffee beans.

Final Mark

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Logo Simulated on a Cup

Burrd Coffee Cup Simulation
Style Sheet

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Mark Exploration

Preleminaries

© 2013-14 Faris Habayeb

Chez Sardine

Gabriel Stulman has built a burgeoning restaurant empire in New York’s Greenwich Village. His assortment of diminutive but bold establishments continue to grow, each kitchen unique with its own perspective. Of his most recent experiments, Chez Sardine, proves to be a success.

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An unapologetic take on an izakaya, the traditional Japanese establishment popular for after work drinks and casual eats, Chez Sardine packages elements of hipster and traditional Japanese cuisine, dedicated to tingle the palettes of those who seek the thrill of the food scene. Employing equal ratios of kitchen novelty along with an impressive French wine and innovative cocktail list, Chez Sardine is not the sort of place to seek a crude piece of hamachi. Here Pacific Yellowtail comes with chicharron and ginger. Sake is limited to one offering, and almost everything is tampered with, served with a twist on the conventional. Sometimes the results are successful, think Smoked Arctic Char, gorgeously treated with sugar, zest of citrus, and crispy rice. However, there are moments when this sort of dramatic composition comes across as offensive. Fois gras grilled cheese will not strike every gourmand’s fancy, no matter how hardly the dish may be marketed.

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As a rule of thumb, virtually everything from Chez Sardine’s sushi bar will not be spurned. Oysters are beautifully rendered with vermouth and brine. Sea urchin is sensuous and delicate. The raw chopped beef it is cinched with surprisingly complements the buttery notes of this culinary delicacy. Pete Wells of the New York Times described the Breakfast Pancakes as “silly and luxurious.” This description is befitting of a whimsical dish that incorporates three tiny pancakes, stacked with raw fish, salmon roe, and lime yogurt. The Miso Maple Salmon Head is menu highlight at Chez Sardine. It is not necessarily the most satisfying, but it is a prototype of what an alternative izakaya may serve. There is much to pick through, a little meat, lots of skin, bone, and even eye to poke about. Using your hands is recommended. Damp towels are available for clean up, and the Molton Brown hand soap in the bathroom is there for a posh hand wash after.

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For those looking to truly bask in the unconventional fusion that makes up this izakaya, opt for the Wagyu Hanger Steak. Served with sherry vinegar marrow butter, and charred romaine, is an American rejoinder, that asserts itself amidst a Japanese atmosphere that boasts French varietals.

Chez Sardine
183 W 10th St
(between S 7th Ave & 4th St) 
New York, NY 10014

© 2014 Faris Habayeb

Soundtracking Moments: January Jam

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1. Bedbugs – The Limousines
2. Boy in Paris – Diana Vickers
3. Crystal Balling – Jackie Onassis
4. If You Didn’t See Me – Dale Earnhardt Jr. Jr.
5. I Need Answers – Asta
6. Circles and Triangles – Alison Valentine
7. Don’t Call It Love – 12″ – Zero 7
8. Sweater Weather – The Neighborhood
9. Changing of The Seasons – Two Door Cinema Club
10. Gotta Stay High – New Radicals

© 2014 Art by Faris Habayeb