NZ vs NY
ONE IS A TAD GATSBY, THE OTHER A BIT Hotere. One was aiming to be fine dining without the fuss, the other feels comfortable towing the line between fine-casual restaurant chain and flamboyant cocktail bar. One of the challenges, however, has more to do with casino hospitality interiors (à la Learning from Las Vegas) than it does with mall food courts: how to behave like sophisticated, destination restaurants without dismissing the more casual foot traffic that the retail precinct could potentially dish up (window-shoppers, office workers and those-formerly-known-as tourists).
Both restaurants were designed in a pre-Covid world, their construction halted and restarted within the same pandemic. Ahi – an expensive labour of love for its owner/chef – was forced to ask some very serious questions about the future of hospitality and its place within it. As a result,
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