The New Museum is set to open its first on-site restaurant by chef Julia Sherman, within a 60,000-square-foot expansion. This sustainable, 100-seat eatery will focus on zero-waste practices, offering a menu based on vegetable dishes and local seafood. Art will play a significant role in the presentation of the food. The beverage offerings will include classic cocktails and botanical non-alcoholic drinks from regenerative wineries. Easily accessible, the restaurant aims to be both part of and independent from the museum experience, designed to reflect downtown New York's vibrant energy.
The still-unnamed, 100-seat restaurant will incorporate sustainable materials and practices in both its menu and design.
Diners can expect bright colors and playful eating, emphasizing that the dishes will be visually striking.
We imagined the restaurant both as part of and independent from the Museum.
The space will be a zero-waste destination serving vegetable-based dishes and local seafood, drawing inspiration from local purveyors and growers.
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