From Dior to Louis Vuitton, fashion brands are redefining dining as a curated expression of luxury.
There was a time when Kate Moss’s “nothing tastes as good as skinny feels” defined the relationship between food and fashion. That time is over. Today, haute couture extends far beyond the runway, shaping how people dress, travel, and increasingly, how they dine.
Fashion houses like Chanel and Hermès have spent years building worlds that extend beyond clothing and handbags—into furniture, hotels, and fully realized lifestyle experiences. For those who can afford it, that world includes sleeping at places like the Palazzo Versace in Dubai or Macao, the Vermelho Hotel by Christian Louboutin in Portugal, or the Armani Hotel in Milan. For everyone else, the most accessible entry point is increasingly through restaurants, where fashion and food converge into a single, carefully constructed experience.
From Runway to Restaurant
The most recent example is Monsieur Dior, helmed by Dominique Crenn of San Francisco’s three-Michelin-starred Atelier Crenn. The restaurant opened in November 2025 inside Dior’s gleaming four-story flagship on Rodeo Drive in Beverly Hills.
“Here it’s about finding the narrative that connects Crenn and Dior together. It’s the color, the texture,” Crenn said. “It’s the Dior DNA and the Crenn DNA.”
Dining steeped in high fashion is nothing new—Armani opened Armani/Ristorante in Paris in 1998—but in recent years, it has become a bona fide trend. Gucci Osteria, led by Massimo Bottura, opened in Florence in 2018, followed by Beverly Hills in 2020 (it closed in late 2025), then Tokyo in 2021, and Seoul in 2022.
Louis Vuitton opened its first café, Maxime Frédéric at Louis Vuitton, in Paris in 2022, followed by Café Louis Vuitton—its first U.S. restaurant—in New York in late 2024. In the same city, French luxury department store Printemps debuted its American flagship last March with five dining concepts led by Top Chef alum and James Beard Award winner Gregory Gourdet. Crenn, meanwhile, expanded the concept further with Café Dior in Dallas in February 2025.
What’s changed isn’t the presence of restaurants inside retail spaces, but their purpose. Department stores like Neiman Marcus and Bloomingdale’s have long offered places to eat, once catering to a predictable “ladies who lunch” crowd. Today, those spaces are being reimagined with serious culinary ambition, from Chanel’s Tokyo restaurant, Beige by Alain Ducasse, to the Blue Box Cafe, led by Daniel Boulud, inside Tiffany & Co.’s Fifth Avenue flagship. Others have become cultural hubs in their own right: L’Avenue at Saks Fifth Avenue has hosted everything from Gigi Hadid’s birthday party to a Saturday Night Live afterparty.