“I thought of the design narrative as “freshly washed, damp hair, a white shirt and a gold chain.” Our approach was three parts: celebrate the building by cleaning up the finishes and neutralizing the palette, introduce ‘high touch’ moments at human scale and height, and generate reflectivity and glow. A large majority of my projects have been adaptive reuse of industrial buildings so the space at Wythe was quickly metabolized. We front-loaded the architectural moves so the construction team could start on demolishing and disassembling walls, bidding out the custom millwork, and starting on changes to lighting and electrical.  We went to great lengths to make any preexisting Mechanical, Electrical and Plumbing work so the majority of funds could go to new fixtures, cleaning up the wall finishes and fabrication of custom furniture throughout – banquettes, mirrors, tables and chairs, etc.

Chefs Aidan O’Neal and Jake Leiber insisted on artless walls at their previous restaurant, Chez Ma Tante.  I identify with this idea – forgoing objects and decoration – and instead embracing a layering of materials that achieves a “depth of plainness.”  This idea of simplicity and warm utility isn’t a shy or easy proposal in an industry that is so hung up on a love of novelty, contrast and totems of affluence.” LD

PHOTOGRAPHY BY ERIKA VERIK, LIZ CLAYMAN, READ MCKENDREE