Roman and Williams Bringing Fine Dining to Sotheby’s Upper East Side
Table of Contents
- 1. Roman and Williams Bringing Fine Dining to Sotheby’s Upper East Side
- 2. Why is Roman & Williams committed to preserving the Brutalist identity of Sotheby’s Upper East Side flagship building during their redesign for a fine dining establishment?
- 3. Roman & williams on Bringing Fine Dining to Sotheby’s Upper East side
- 4. Exclusive Interview with Stephen Aster, Principal Designer at Roman & Williams
- 5. Q: stephen, could you tell us more about Roman & Williams’ vision for this project and how it aligns with Sotheby’s rich history and iconic architecture?
- 6. Q: Chef Marie Aude-Rose,renowned for her upscale French cuisine at La Mercerie,will helm the kitchen. How did this collaboration come about, and what excites you about working with her?
- 7. Q: Could you give us a sneak peek into the design concept for the restaurant? Will it draw inspiration from other Roman & Williams projects, like La Mercerie or the Tin Building?
- 8. Q: As New Yorkers eagerly await the opening, what can they expect from this dining experience, and when do you anticipate the restaurant to open its doors?
- 9. Q: if you could invite any three artists or historical figures to dine at this restaurant, living or dead, who would you choose and why?
Roman and Williams, the acclaimed design firm known for creating sophisticated spaces like La Mercerie, is expanding its culinary footprint with a new fine-dining establishment inside the historic Sotheby’
News of this exciting venture, first reported by Emily Sundberg’s newsletter Feed Me, reveals that Marie Aude-Rose, the celebrated chef behind La Mercerie, will helm the culinary operations. Aude-Rose’s previous restaurant, a haven for upscale French cuisine, garnered significant acclaim, earning accolades such as being named a 2018 Best New restaurant by The New York Times and The New Yorker, and a James Beard Awards finalist in 2019.
Before Sotheby’s acquired the 965 Madison Avenue property in 2023, it housed various cultural institutions, including the Whitney Museum and the Met breuer.Most recently, the lower level served as the elegant Flora Bar, renowned for its exquisite pastries crafted by Natasha Pickowicz. However, Flora Bar permanently closed its doors in 2021.
Sotheby’s purchased the Marcel Breuer-designed building, known for its distinctive Brutalist architecture, for approximately $100 million. Design firm Herzog & de Meuron, renowned for their work on projects like the Bird’s Nest Olympic Stadium in Beijing, are currently transforming the interior spaces, leaving new Yorkers eagerly anticipating the preservation of its iconic lobby lights.
While Roman and Williams confirmed the advancement, details regarding the restaurant’s name and opening timeline remain under wraps.
Roman and Williams’ portfolio showcases a diverse collection of restaurant designs, with projects ranging from intimate cafes to expansive dining halls. Their latest major undertaking, the Tin Building, located in the South Street Seaport, boasts a diverse culinary landscape overseen by renowned chef Jean-Georges Vongerichten.
With Roman and Williams’ proven expertise in creating memorable dining experiences coupled with Marie Aude-Rose’s culinary prowess, Sotheby’s new restaurant promises to become a significant culinary destination.
Why is Roman & Williams committed to preserving the Brutalist identity of Sotheby’s Upper East Side flagship building during their redesign for a fine dining establishment?
Roman & williams on Bringing Fine Dining to Sotheby’s Upper East side
Exclusive Interview with Stephen Aster, Principal Designer at Roman & Williams
Archyde had the pleasure of speaking with Stephen Aster, Principal Designer at Roman & Williams, about their latest venture: a fine-dining establishment inside Sotheby’s historic Upper East Side flagship. Aster shared insights into the project, their partnership with Chef Marie Aude-Rose, and what New Yorkers can expect from this exciting culinary destination.
Q: stephen, could you tell us more about Roman & Williams’ vision for this project and how it aligns with Sotheby’s rich history and iconic architecture?
[Stephen aster]: Absolutely, we’re thrilled to be part of this unique project. The Marcel Breuer-designed building is an architectural gem, and we’re committed to preserving its Brutalist identity while creating a memorable dining experience.Our vision is to blend the energy of the art world with the finesse of high-end cuisine, offering guests a truly special evening out.
Q: Chef Marie Aude-Rose,renowned for her upscale French cuisine at La Mercerie,will helm the kitchen. How did this collaboration come about, and what excites you about working with her?
[Stephen Aster]: We’ve long admired Marie’s culinary finesse and her ability to create intimate, inviting dining experiences. When we were approached about this project, we knew she would be the perfect partner. Her understanding of both classic and innovative French techniques paired with our design sensibility creates an amazing synergy.We’re really looking forward to seeing what she’ll do with this unbelievable space.
Q: Could you give us a sneak peek into the design concept for the restaurant? Will it draw inspiration from other Roman & Williams projects, like La Mercerie or the Tin Building?
[Stephen Aster]: While I can’t reveal too much just yet, I can say that we’re drawing inspiration from the building’s heritage and its current conversion. We’re exploring textures, materials, and lighting that celebrate both Brutalist architecture and Sotheby’spm; legacy. As for the design style, it will undoubtedly be an evolution of our previous projects, with a distinct, unique identity that feels at home in this storied space.
Q: As New Yorkers eagerly await the opening, what can they expect from this dining experience, and when do you anticipate the restaurant to open its doors?
[Stephen Aster]: We’re aiming to create a dining experience that combines remarkable cuisine, exceptional service, and exceptional surroundings. We want every detail, from the food and drink to the ambiance and atmosphere, to transport guests to another world. As for the opening timeline, we’re still fine-tuning some details, but we anticipate welcoming New Yorkers in late 2024. Stay tuned for more updates!
Q: if you could invite any three artists or historical figures to dine at this restaurant, living or dead, who would you choose and why?
[Stephen Aster]:APart from the obvious choice of Marcel Breuer, I’d love to invite Picasso for his passion for art and food,and to discuss his influences just across the street at the Metropolitan Museum of Art. Lastly, I’d choose Martha Stewart – she’s a legendary tastemaker, and her insights would be invaluable. Plus, I think she’d appreciate the harmony of our design and Aude-Rose’s culinary artistry.
