He did a lot of tests to get the colours we were after and Nathan collected stones from local beaches for the shapes. “Our head chef Nathan Sasi and I designed the plate ware and Malcolm Greenwood was receptive to what we wanted and then made it happen. The seating provides the perfect match for the A-Joint tables by Sydney-based designer Henry Wilson. “I had noticed Ross Didier’s work in Shannon Bennett’s Vue de Monde restaurant in Melbourne and loved the attention to detail”. Littlemore wanted a solid timber chair that was designed in Australia. “The timber has been wire brushed so you feel the grain, the metal mesh and our solid steel I beam,” explains Littlemore. The bar is constructed from solid concrete and American oak timber. Any design comes together right at the last minute though – it wasn’t until the furniture arrived that it looked remotely like a restaurant!” says Littlemore. Working within a commercial building had restrictions and we were very conscious of our neighbours throughout the process. “The most challenging part was turning the space into a restaurant – with kitchen, services, grease trap and air conditioning. “I wanted a foot rail that was really comfortable and looked amazing.” Littlemore says her favourite feature in the space are the I-beam foot rails around the bar and kitchen. The hardwood columns were left in their original state and concrete, timber, steel and glass were introduced. Rendered brick walls were stripped back and floors polished. She also wanted to use natural materials and local Australian designers. When it came to designing the restaurant, Littlemore had a few priorities on her list. I knew that if the original timber columns were as beautiful as they are, that if we stripped back the surface finishes we would end up with a beautiful space.” “It was a furniture showroom with a painted white asbestos ceiling. Littlemore recalls that she knew she had found the right place when she saw the solid ironwood columns and the ceiling height. Originally a bingo hall for the Air Force Association, then a Chinese lodging house and brothel, it became a garage, and then most recently the Spence & Lyda furniture showroom. Built in 1927 the space has a colourful history. The food has its own cult following thanks to head chef Nathan Sasi reviving old world techniques such as pickling, curing, cheese making and whole animal butchering.Īl and Rebecca worked with architect Annie Snell for the warehouse conversion in Surry Hills. Since then the 150-seat Nomad venue has gained its position as being the place to go for boutique Australian wines. The pair managed to secure the perfect site in Surry Hills and they opened the fabulous Nomad restaurant in October 2013. No restaurant today could have that same impact.After travelling around Australia’s best wineries, restaurateur Al Yazbek and Interiors architect Rebecca Littlemore returned home to Sydney with plans to set up a vineyard-style “cellar door” in the city. He helped pave the way for so many in the country, and Spago changed dining in America. He is as humble and kind as any chef could be, and he was so supportive to me as a young chef. “Wolfgang was part of the reason I came here. “When I was 24 just getting started in Switzerland, someone told me I should go to America and look up Spago,” Humm said. to oversee the restaurant operations, including executive chef Chris Flint, who has worked for Make It Nice for almost 10 years. There are several private rooms throughout the space, and the rooftop with its own kitchen and food and drink menus, which will open a few months after the rest. The mezzanine will be a more formal setting for menus that feature signature NoMad dishes along with new items that fit the seasons and tastes of L.A. On the ground floor, the all-day cafe will serve breakfast through dinner, with light wine-bar fare in the later hours. “Here, it was an Italian building, and you can really see those details, so we’re leaning a little Italian.” But in New York, it was in a French building, so we went a little more French,” Humm says. “We used the same architect, Jacques Garcia. Even the old bank vault finds reuse as a hallway. A lot of the original decor has been retained for the project, Humm says. The Gianni Place building was built in 1923 to house the Bank of Italy, and features tall Doric columns, soaring and ornate ceilings, and marble floors. The NoMad Hotel, located at the bustling corner of Seventh and Olive streets in Downtown, will feature 241 rooms and several eating and drinking options, including an all-day Italian-inspired cafe a formal dining room and a lounge around the rooftop pool.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |