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which shift from side to side to both separate the dining areas as well as list daily specials. Most of the wood is maple, which is stained dark for both provenance and durability—although the tables are painted basic white, as are many of the furniture’s trimmings. “Simple and very direct,” is how Agnese describes the design scheme. At the restaurant’s core, the vibe turns retro


thanks to felt-covered custom booths, classic Thonet dining chairs, and floors made from white, gray, and black tiles. Riscala says a wooden floor was initially envisioned, but traded for tile to help better withstand the weather.


52 GS MAGAZINE


Elsewhere, exposed piping, steel columns,


oversized white cylinders filled with caged lighting, and modern white lights jutting out from the walls further the effect. And perched on a platform in the middle of


it all is an elevated sushi area covered by a red wooden canopy. “It was a real challenge to create different


and distinctive moments throughout the space,” says Riscala of the 3,500-square-foot, 150-seat restaurant. “So this was designed as a more intimate space within the overall dining room.” • www.riscala.com


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