Best new restaurant designs
Twenty Five Lusk (Photo: Courtesy of Twenty Five Lusk)
Twenty Five Lusk, San Francisco
The Look: Located in a 1917 smokehouse in the city’s South of Market district, this expansive two-story spot was designed by local architect Cass Calder Smith. Retaining the original structure’s timber beams and exposed brick walls, Smith introduced contemporary elements such as oblong-shaped, stainless-steel “fire orbs” that are suspended from the 20-foot ceilings and sleek, cantilevered Macassar ebony tables.
The Food: Chef Matthew Dolan’s New American menus exploit Bay Area bounty in dishes like grilled Louisiana prawns with Japanese-pepper grits and yellowtail sashimi with salmon caviar and horseradish sorbet.
Tori Tori, Mexico City
The Look: Gutting a house in the Mexican capital’s residential Polanco district, local firms Rojkind Arquitectos and Esrawe Studios transformed the three-story structure into a glowing, futuristic cube of contemporary design. A fishnet-like skin of precision-cut steel encases the restaurant’s glass walls, while the striking geometric interior features floating entry staircases and a tea lounge that’s lined in boldly grained wood and has a lush vertical garden at one end.
The Food: This new branch of Katsumi Kumoto Kawasaki’s beloved Japanese restaurant focuses on traditional sushi and sashimi cut from the freshest seafood and features an extensive sake menu.
Pauly Saal, Berlin
The Look: Inspired by the golden 1920s of Weimar Berlin, this double-height restaurant occupies the former gymnasium of a Jewish girls school, built in 1928 and recently transformed by gallerist Michael Fuchs into the House of Art and Dining Culture. Restaurateurs Stephan Landwehr and Boris Radczun—who are also behind the art-world hot spot Grill Royal—introduced custom-made ceramic tiles and beech chairs, Murano chandeliers, paintings by Daniel Richter, and—perched prominently above the glass-fronted kitchen—Cosima von Bonin’s rocket sculpture, Miss Riley.
The Food: Chef Siegfried Danler serves up hearty dishes like rich stews and rotisserie suckling pig, sourcing ingredients locally and making sausage, pickles, breads, and pastries in-house.
Brushstroke, New York
The Look: When David Bouley closed Secession and decided to make over the Tribeca space as a Japanese kaiseki restaurant, he hired the hip Japanese design firm Super Potato to mastermind the refit. Featuring natural stone, reclaimed timber, and salvaged steel, the restaurant finds its focal point in the bar area, where a wall fashioned from 25,000 irregularly stacked books, pages facing outward, gives the impression of richly textured wood parquet.