The SPRING PLACE NY restaurant project implied to renovate the large restaurant and bar of the club. The intent was to create a multifaceted venue suitable for day and night as it is a co-working members club.

Its initial aesthetics were industrial and we were entrusted with bringing more glamour. By day, the restaurant can accommodate a business meeting, a casual lunch by the bar or drinks in the lounge and can turn into a festive area at sunset for the events programming of the club. While the restaurant maintains an intimacy, the bar and the lounge enable to meet people easily.

The design takes its roots from several disciplines such as the work of Jasper Johns and Donald Judd for the custom made ceiling from France or from historic fabric references with the « Moire » carpet pattern which dates back to Ancient Egypt.

The aesthetics also play around diverse elements close to the mid century furniture movement like those of Paul Evans and Edward Wormley or the 70’s furniture. I like the Pierre Cardin era with the Palais bulle interiors, it is a cool and chic combination of vintage references that could apply to this creative and glamorous venue that is Spring Place restaurant.

Almost all furniture items and lightings were custom made and manufactured in France. A few Italian pieces by Willy Rizzo and Gino Sarfatti were also added to amplify the vintage feel.

As for greenery, we insisted on a very specific type of tropical plants that were installed in minimal stainless steel pots we designed, we even planted some above the bar.

We solved all issues with the invaluable support of Spring Place CEO, Olivier Lordonnois, who has a longtime hospitality expertise.