Designing a room that invites you to stay
Light, sound, material and distance all shape how a dining room feels long before the first course arrives.
Read moreNotes from the restaurant
Journal
Inside the cellar: bottles for the table
The sommelier’s approach to familiar regions, small growers and bottles that become part of the evening.
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How the menu follows the market
A look at the quiet decisions that turn peak-season produce into a coherent menu.
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