EXPERIENCE 31
the intricate bamboo-laminated lattice with a motif inspired by the Lexus spindle grille and the collage of whitewashed Lexus vehicle parts. The design is more than just aesthetics. Each of the three – New York, Dubai and Tokyo – have design elements that impact your physical experience of the venue. The inspiration behind the concept is simple. Katayama shares that he initially “imagined a space that your typical Lexus owner might design, one in which elements of Lexus could be seen, in a very subtle way, wherever you look”. However, this concept evolved. “I decided I wanted to create somewhere that might see all kinds of communication; in a sense, a place where new culture might be born.” He adds: “First and foremost I wanted
to create a space that I myself would want to come to. I believe it’s the same for most people, that you have a home and a workplace, but also a place in between where you might stop by in your spare time. I designed this space for that role.”
RESTAURANT AND LOUNGE NYC is the first of the three iterations to
have a full-service restaurant. In keeping with the overall theme, the restaurant will showcase a rotating line-up of top chefs from around the globe – each of whom is invited to bring their own unique culinary story. The restaurant aims to launch a fresh concept every quarter. French chef Gregory Marchand is the first global chef- in-residence. Marchand has been hailed as the man who “reinvented French bistro fare”, infusing classic dishes with an international flair. “People’s mentalities are evolving; people’s tastes are evolving – so you need to evolve too.” His inaugural menu contains starters such as baby leeks with parmesan sabayon, smoked egg yolk and puffed barley, with mains like cauliflower curry, nuts, seeds and dates and monkfish matsutake celery root, coffee and black garlic sabayon. Desserts include warm chocolate mousse served with hazelnut and smoked bacon ice cream and rice pudding with pineapple and jasmine ice cream. Adjacent to the restaurant is the
cocktail lounge, featuring a 360° round bar in the centre. Union Square Hospitality Group’s mixology strategists are working closely with the chefs- in-residence to create cocktails that complement the menu. This quarter, visitors can enjoy Harvest Thyme, with vanilla-infused vodka, pear, thyme and lemon; Pardon My Frenchie, containing Acqua di Cedro, Pommeau, Earl Grey tea and lemon verbena; and Smoked and Salted, with bourbon, maple syrup, smoke and salt bitters.
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101
