January 2006 • Features
The Art of Dining Act Three: The Food
By Paul Makovsky
At the Rockwell Group there’s often an intimate connection between food and the architecture where it is served. “One of the keys to designing a successful restaurant is to create the story,” Rockwell says. Part of that process here involved talking to chef Nobu Matsuhisa about his influences. Here’s how some culinary ideas ultimately inspired the design of Nobu 57:
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