What if the walls between the chef and the dining room could disappear?
With a refined industrial aesthetic, a turn-of-the-century space is a new model in dining. Its orchestration plays to a New York audience eager to learn about the world’s culinary personalities.
The first-floor dining space is organized into four areas.
A new perspective on open-kitchen dining.
UPON ARRIVAL, A WINDOW INTO THE KITCHEN PROVIDES GUESTS A VIEW OF THE ACTION.
Guests can sit at a round chef’s table adjacent to a four-seat counter height table.
Another four-seat counter looks into the prep area.
Cooking and dining are artfully combined around the perimeter of an open-kitchen.
The space breaks down the notion of boundaries between the chef and guests, with several opportunities for diners to get an inside look at the action.
“Here you’re truly part of the performance. ”
Representing the diversity of the restaurant’s food, a series of vitrines co-curated by design tastemaker Murray Moss are strategically placed to create unexpected moments for diners.
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