New York-based designer Billy Cotton blends Art Deco, Futurist and brutalist references within restaurant In Lower Manhattan.
For the first restaurant interior in his two decade career, cotton is designed bridges As a tribute to the lively Parisian bistro with plenty of “New York character”.
The restaurant team said, “The space blends Art Deco history with a more innovative futuristic edge, creating an ambiance with the old-school charm of many classic Parisian and New York restaurants – but with a decidedly memorable, new With the turn of the times.”
Named for its Chinatown location between the entrances of the Brooklyn and Manhattan bridges, the French-Basque restaurant is owned by chef Sam Lawrence and operator Nicolas Mouchel, with creative direction by Josephine Stuart.
The glass-block partitions around the entrance are influenced by the geometry of Chatham Towers, a nearby Brutalist development by Japanese-American architect George Shimamoto.
A gap in the translucent blockwork leads to the bar, which is almost entirely made of cherry wood and has curved edge detailing.
In contrast, a pair of booths made of the same type of wood and with black leather cushions on top are placed against a textured concrete wall.
Another glass-block partition demarcates the entrance to the 50-seat main dining area, where black leather upholstery is repeated in the banquettes running along the walls. Here, textured, minimalist wallpaper Gracie Studio The textured concrete at the front is visible.
Polished concrete floors throughout the space are inlaid with vibrant red tile, playing off the warm tones of the wood that pop against the white tablecloths.
The Bridges also includes a private dining room with 10 to 14 covered seats, with an additional 12 seats available in the bar area.
The 2,300-square-foot (214 m²) restaurant is illuminated with chrome light fixtures, some of which are vintage and others sourced from locally based studios. blue green works,
According to the team, these “play against the overall design schema of the space to create a unique and cohesive dining experience”.
Other relative newcomers to New York City’s culinary scene include san sabino in the west village and Sechis In Chelsea.
We recently published a round-up of Nine design-forward eateries In the city, which also includes Italian-influenced Cucina AlbaKorean place Oiji Mi and fried-chicken expert kokodak,
by photography Adriana Glaviano,
