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Craftsteak, New York
Article first published online: 6 MAR 2008
DOI: 10.1002/ad.651
Copyright © 2008 John Wiley & Sons, Ltd.
Issue
Architectural Design
Special Issue: Versatility and Vicissitude
Volume 78, Issue 2, pages 114–117, March/April 2008
Additional Information
How to Cite
Merkel, J. (2008), Craftsteak, New York. Archit Design, 78: 114–117. doi: 10.1002/ad.651
Publication History
- Issue published online: 6 MAR 2008
- Article first published online: 6 MAR 2008
- Abstract
- Cited By
Keywords:
- Paul Bentel;
- Peter Bentel;
- Carol Rusche Bentel;
- Susan Nagle;
- Frederick R Bentel;
- Maria Azzarone Bentel;
- Danny Meyer;
- Bentel & Bentel;
- Union Square Café;
- Larry Bogdanow;
- “Wow Look”;
- Bryan Miller ‘a part of the neighborhood but not imposed on it’;
- ‘transporting’;
- Gramercy Tavern;
- Antica Osteria del Ponte;
- Robert Kushner;
- Tom Colicchio;
- Stephen Hannock;
- Diller, Scofidio + Renfro;
- Field Operations;
- steel I-beam columns;
- acoustic ceilings of bronze insect screening, blackened oak slats and steel edging;
- two-storey glass-walled wine vault
Abstract
The most chic and beloved restaurants in New York are designed, not by black-garbed hipsters in a downtown loft, but by a family firm of suburban intellectuals on the North Shore of Long Island, over an hour from Manhattan. Craftsteak is the latest in their portfolio which includes Gramercy Tavern, Tabla, Eleven Madison Park, Bluesmoke, Craft, Craftbar, 'Wichcraft, Medi, and the restaurants at the Museum of Modern Art. Jayne Merkel discusses the challenges of restaurant design with architects at Bentel & Bentel, whose once largely local practice is now taking them all over the world, even to Heathrow's new Terminal 5 where they are designing a restaurant for Gordon Ramsay. Copyright © 2008 John Wiley & Sons, Ltd.