Hospitality Design - October 2015 - (Page 168)

back space talking food with Photo by EMILY ANDREWS jun aizaki Owner and Founder, Crème Design Brooklyn, New York 1 Favorite Crème-designed restaurant > RedFarm in [New York's] West Village [1]. For a restaurant to be outstanding, the food, service, and environment must work together cohesively to tell a story. RedFarm has a classic farmhouse feel and inventive dim sum menu, bringing a refreshing green market sensibility to contemporary Chinese dining. Photo by FANNY ALLIÉ Favorite restaurant Crème didn't design > La Côte Bleue in Bouzigues, France, which is a fishing town known for oysters. My wife's family is from that region, and they've been going to this restaurant since long before she was born. It has outdoor seating that overlooks an amazing bay filled with oyster farms. Biggest restaurant pet peeve > Inappropriate sound levels-it's important to take into account the ambiance and the experience wanted for a space. First thought when entering a restaurant > 'Where do I want to sit?' When [designing a] restaurant, we aim to give each seat its own unique experience. Every seat can't be the best in the house, but they all can have something special about them. Cooking at home > I make handmade tofu. I especially enjoy cooking things we harvest from the garden. Also, my dad recently retired in Japan and he's taking cooking classes. I look forward to cooking with him. 168 October 2015 Story behind recent Crème project, the Vine 2 Photo by NICOLE FRANZEN > We wanted the Vine [2, at the Eventi Dining scene I am watching Hotel in New York] to be an extension of the wonderful outdoor space that's adjacent, and to make it feel almost like a greenhouse with a library so the design and materials complement the fresh menu by chef Laurent Tourondel. > Williamsburg in Brooklyn. It's the Secret to successful designerchef collaborations Restaurant memorabilia > It's crucial to connect on a level of depending on the restaurant-things you're allowed and not allowed to collect. craftsmanship and gain mutual respect at that hands-on level. It's also very important to listen to the ideas of collaborators to better understand their process and feed off each other's energy and creativity. We pay close attention to the details, just as a chef would. We have projects where we were so excited that we handpainted murals, or sculpted and installed signs for the restaurants. surrounding neighborhood to our studio and where I live. We're in the middle of a fast-transforming neighborhood and it's interesting to see it develop; it's like being in a social experiment. > I collect matches, cards, and menus, Greatest lesson learned designing restaurants > The power of food always humbles me. Not just restaurants, but eating in general- it's such an important part of our daily lives, it's always around us, and it concerns so much of what we talk about. I like how it brings people together.

Table of Contents for the Digital Edition of Hospitality Design - October 2015

Hospitality Design - October 2015
Online TOC
From the Editor
From the Show Director
Business Sense: Industry Insight
Sustainable Studio: Open Farm Community
Trends: Suites
Trends: Fast-Casual Dining
5 Questions for John Simeonidis
Profile: Neri & Hu
Trends: Scandinavian Inspiration
Trends: Rose Gold
In the Room
Special Feature: Chefs
Platinum Circle
Gary Dollens
Kemper Hyers
Nobu Matsuhisa
HD Visionary Award: HBA
Margherita Saint-Germain
Le Lapin
The Continental
Scone City
I Love Paris
Ad Index
Back Space

Hospitality Design - October 2015