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.
A new perspective on open-kitchen dining.
“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.