Linking a culinary experience with the sea
To envision a unique guest experience for his debut into the New York City restaurant world, the late celebrity chef Charlie Trotter decided to partner with MGA to shape an environment that would complement his culinary genius with seafood. The three zones of the restaurant – main dining room, raw seafood bar and a drinking bar and lounge – each incorporate abstract references to ships, ocean currents and rippling sea plants in both form and color.
Robert Blaser, AIA
Principal, Design Practice Leader
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