Restaurant Design that Works
When it comes to restaurant design, being gorgeous isn’t enough. A restaurant is a living, breathing space with a distinct personality, concept, and cuisine philosophy. And while there are countless factors involved in successful design—a great architect, interior designer, and space—the most important is an understanding of the restaurant’s vision. From Chicago’s relaxed, 30-seat owner-operated Ruxbin, to the big, sexy, and red space of New York’s Rouge Tomate, restaurants across the country are marrying beauty and brains by tapping into the restaurant concept and creating a space that’s not just stunning, but apt.
High-end JapaneseBrushstroke – New York, NY
The space formerly known as Secession recently was re-jiggered as David Bouley’s Brushstroke, for which he has paired Japanese Chef Yoshiki Tsuji and 2009 StarChefs.com New York Rising Star Isao Yamada. Under the care of Japanese design firm Super Potato, the space went from tall and skinny to angular and expansive, setting the scene for a kaiseki-influenced dining experience. In kaiseki cuisine, the dining experience doesn’t stop at the plate. The whole dining aesthetic extends beyond cuisine to tableware (ceramics are as much a part of the discipline as the food itself) and décor. At Brushstroke, the design resembles Japan’s top kaiseki restaurants. Its neutral color palette and clean lines serve as the most appropriate backdrop we can think of for serene and balanced plates. Books stripped of their bindings and leeched of all color are combined to create a collage wall in neutral tones. Despite its calm, the space invites you in. Dioramas in the bar area show Lilliputian scenes of everyday Japanese life, and the open kitchen removes the barrier between chef and diner, coaxing customers to share the kaiseki experience.