Grey / Salt Restaurant by TBD Architecture & Design Studio, PLLC |
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| DESIGN DETAILS | |||||
| DESIGN NAME: Grey / Salt PRIMARY FUNCTION: Restaurant INSPIRATION: Taking cues from Mediterranean seaside architecture, the walls are finished with textured white plaster. A wooden boardwalk welcomes patrons to the round zinc bar. The floor of the main dining room is a sand colored concrete and is flanked on both sides by travertine terraces. The lush upholstery of the extensive banquettes is a splash of blue sea. White painted and weathered woods provide a handmade tactility to the furniture and to the ceilings. UNIQUE PROPERTIES / PROJECT DESCRIPTION: Located within a hotel and casino, the restaurant is designed as a calming oasis in contrast to the high energy of the gaming floor. The space is defined by its bright atmosphere and restrained palette of warm natural materials. OPERATION / FLOW / INTERACTION: - PROJECT DURATION AND LOCATION: The project was designed between October 2014 thru May 2015 and was constructed from June 2015 to October 2015. FITS BEST INTO CATEGORY: Interior Space and Exhibition Design |
PRODUCTION / REALIZATION TECHNOLOGY: This project was an interior gut renovation of an existing cafe. The project is located within a 24 hour casino and hotel. There are many natural materials in the project which contrast with the more "commercial&quo SPECIFICATIONS / TECHNICAL PROPERTIES: 8890 Square Feet / 826 Sq Meters TAGS: Restaurant, RESEARCH ABSTRACT: - CHALLENGE: - ADDED DATE: 2016-02-16 23:02:16 TEAM MEMBERS (4) : Selin Semaan, Josh Weiselberg, Alex McCargar and Valentina Dellagiacoma IMAGE CREDITS: Image #1: Photographer Matthew Williams, Image #2: Photographer Matthew Williams, Image #3: Photographer Matthew Williams, Image #4: Photographer Matthew Williams, , Image #5: Photographer Matthew Williams |
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| CLIENT/STUDIO/BRAND DETAILS | |
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NAME: Grey / Salt PROFILE: CHEF MARC MURPHY Owner and Executive Chef of Benchmarc Restaurants by Marc Murphy and Benchmarc Events by Marc Murphy Ask Chef Marc Murphy where he grew up and he’ll fire off a list of cosmopolitan destinations — Milan, Paris, Villefranche, Washington DC, Rome and Genoa — “and that’s before I turned 12,” he’ll explain. This dizzying list of hometowns served as an excellent education in French and Italian cuisine, though as a teenager this was not his first passion. When the reality hit that he didn’t have the funds to become a professional race car driver, Murphy followed his brother to the Institute of Culinary Education. Following graduation, he apprenticed at restaurants in France and Italy before returning to New York where he landed a job as a line cook at Terrance Brennan’s Prix Fixe. He stayed there for almost two years, working his way through every station in the kitchen and forging a professional bond with Brennan’s Sous Chefs Joseph Fortunato and David Pasternak. Eager to return to Europe, Murphy flew to Paris and landed a position at the one-star Le Miraville, where he stayed for one and a half years. Afterwards, he staged at the famed Louis XV in Monte Carlo, where Executive Chef Alain Ducasse was so impressed with Murphy’s skills that he personally made arrangements for him to work with Sylvain Portay at Le Cirque once he returned to the States. Murphy still considers Portay to be his greatest teacher. “Sylvain was above all concerned with coaxing out the most vibrant, interesting flavors any ingredient had to offer, yet he insisted on minimal manipulation,” he recalls. Following Le Cirque, Fortunato tapped him to work as a Sous Chef at Layla, Drew Nieporent’s Middle Eastern fantasy in TriBeCa, where he met consultant Georges Masraff. When Masraff joined forces to open Cellar in the Sky at Windows on the World, he recruited Murphy to serve as Executive Chef. After receiving critical acclaim, including a two-star review from the New York Times, Murphy headed uptown to serve as Executive Chef of La Fourchette where the Times’ critic Ruth Reichl awarded him another glowing two-star review, citing his “open desire to transform food [so that] in his hands, even a simple green salad ... Looks like a ruffled hat in a painting by Renoir.” In March 2004, Murphy opened his first solo enterprise with Landmarc [Tribeca], which won rave reviews both for its eclectic French and Italian menu as well as its highly untraditional wine list. Following its success, Murphy opened Ditch Plains in the West Village in 2006 serving casual, beach-style cuisine such as lobster rolls, fish tacos and the infamous ditch dog as well as other comfort food favorites. In 2007, Murphy was given the opportunity to open another Landmarc restaurant in the prestigious Time Warner Center where he brought his bistro-style cuisine midtown. In October 2013, Murphy opened Kingside at the Viceroy New York hotel on New York’s iconic West 57th street, serving his interpretation of New American cuisine. And in Fall 2015, Murphy opened Grey Salt. Murphy’s restaurants now fall under the Benchmarc Restaurants by Marc Murphy name, where he acts as Executive Chef and Owner. In addition to the restaurants, Murphy also heads up the company’s catering division, Benchmarc Events by Marc Murphy, where his signature style of accessible contemporary cuisine transcends the boundaries of what is offered in his restaurant locations. Today, Murphy’s involvement in the industry moves beyond the restaurants as well, with a regular role as a judge on The Food Network’s highest rated hit, CHOPPED as well as appearances on IRON CHEF AMERICA, GUYS’S GROCERY GAMES, BEAT BOBBY FLAY, WORST COOKS IN AMERICA, UNIQUE EATS, THE BEST THING I EVER ATE, THE BEST THING I EVER MADE, THE RACHAEL RAY SHOW and THE TODAY SHOW among others. He is the President of the Manhattan chapter of the New York State Restaurant Association, a board member of City Harvest, Culintro and Passport NYC at the 92nd Street Y Culinary Camp, as well as a member of the Food + Finance High School’s Industry Advisory Board, a member of the Leadership Council for Share our Strength’s No Kid Hungry campaign and a national spokesperson for Share Our Strength’s Dine Out For No Kid Hungry. In 2012, Marc joined the U.S. Department of State’s Diplomatic Culinary Partnership, where he takes part in public diplomacy programs that engage foreign audiences abroad as well as those visiting the United States. |
| AWARD DETAILS | |
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Grey/Salt Restaurant by Tbd Architecture & Design Studio, Pllc is Winner in Interior Space and Exhibition Design Category, 2015 - 2016.· Press Members: Login or Register to request an exclusive interview with TBD Architecture & Design Studio, PLLC. · Click here to register inorder to view the profile and other works by TBD Architecture & Design Studio, PLLC. |
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