The project is the brainchild of Ken and Chris Himmel, their team at Himmel Hospitality and their chef-collaborator, Michael Lomonaco. From the outset, the goal was to create a large high-volume restaurant which delivered great food quality in an engaging, energetic environment.
Service was to be fast paced but not rushed and catering to a diverse community of diners, from families visiting from out of town for lunch, couples living locally for dinner, shoppers and single diners during the work week and on the weekends.To accomplish this task, they imagined a restaurant built around fixed tables of seating, for the most part, two, four or six guests maximum, to ensure that servers were not challenged with a changing landscape of tables or overly large parties of diners.
The interior experience was to be grand on first impression as suits a restaurant of almost 250 seats. But they also wanted the table experience to be intimate, marked by beautiful materials, great art and the buzz of an open kitchen. The 10,000 square-foot project completed in March 2019 was designed to bring the liveliness and allure of the city into a comfortable dining space.