Anonymously located on the ground floor of a nondescript commercial building in the heart of NYC’s TriBeCa neighborhood, this project is an unassuming exercise in exclusive, intimate and unique dining. The design concept is purely based on our interpretation of the chef’s experimental and intensely refined approach to food. While complex and calculated in its conception and execution, the end result of the design is modern and subtle in its articulation. The details are then something to be discovered through the experience itself, revealing an undeniable connection between the design and the food. The intention is that the two should work together to enhance the total experience.
Equally important was to embrace the idea of foraging, in seeking out ideas and materials which are naturally occurring, and reinterpreting them. Our experiment was to exploit symbiotic relationships within each handcrafted piece in order to derive something unexpected and sophisticated from that which is organic, natural and familiar.
Below the restaurant exist two undisclosed experiences accessed only by a private elevator. One is the Library, which acts both as a study for the chef as well as a private dining room for clientele. The other is an exclusive lounge; an intimate subterranean room comprised of rough concrete walls, rich wood herringbone floors, custom furniture and lighting. Also in the space is a petite bar with a removable bespoke bar cart used to deliver specialty cocktails to guests. The room was designed to create a tailored and memorable departure from the communal dining experience above.