A two-level restaurant and live-music venue where hospitality, food service, and performance are designed as one experience.
The project organizes a 6,000-square-foot Manhattan venue into a public restaurant and bar above, with a more intimate live-jazz experience below.
The ground floor brings together reception, general seating, dining, and bar service. The cellar contains the commercial kitchen, a second bar, audience seating, and a stage dedicated to live jazz performances.
The design had to support restaurant operations, customer circulation, food service, live entertainment, and back-of-house requirements within an existing two-level space.
The design is not about a single room. It is about the transition from restaurant to performance venue.
The ground floor establishes the first impression of the venue. Reception, general seating, dining, and the primary bar are arranged as a continuous hospitality environment rather than separate rooms.
Dark ceilings, warm wood, exposed brick, focused lighting, and deep red accents create a layered but cohesive atmosphere.
The cellar changes the tempo of the project. A second bar, flexible seating, and the performance stage create a more intimate environment centered on live jazz. The commercial kitchen is located on the same level, allowing food service and entertainment to operate together while keeping the main public spaces focused on the guest experience.
Behind the atmosphere is a highly coordinated restaurant operation. The project integrates a commercial kitchen, bar service, food preparation, mechanical systems, customer circulation, restrooms, and life-safety requirements within an existing Manhattan building.
Pattern, color, lighting, and millwork give smaller spaces their own identity. Deep green paneling, black partitions, botanical wallpaper, brass-framed mirrors, and decorative lighting turn the restrooms into deliberate parts of the venue rather than leftover support spaces.
The completed interiors maintain the material language established during design while adapting it to the realities of an existing two-level Manhattan space. The result is intentionally varied: energetic at the restaurant level, more intimate below, and operationally focused behind the scenes.
The completed 6,000-square-foot project balances atmosphere with the technical demands of a working restaurant, bar, commercial kitchen, and performance venue—creating a place that can operate efficiently while still feeling memorable to the guest.