New York-based designer Billy Cotton mixed art deco, futuristic and brutalist references inside this restaurant in lower Manhattan.
For the first restaurant interior of his two-decade career, Cotton designed Bridges as a tribute to vibrant Parisian bistros while incorporating plenty of “New York personality.”
“The space blends Art Deco history with a more innovative, futuristic edge, creating an atmosphere with all the old-school charm of many classic Parisian and New York restaurants – but with an unforgettable New Age twist,” the restaurant team said.
Named for its location in Chinatown between the entrances to the Brooklyn and Manhattan Bridges, this Basque-French restaurant is owned by chef Sam Lawrence and operator Nicolas Muschel, with creative direction by Josephine Stewart.
The glass partitions around the entrance vestibule are influenced by the architecture of the nearby Brutalist development Chatham Towers designed by Japanese-American architect George Shimamoto.
A gap in the translucent brick leads to the bar, which is composed almost entirely of cherry wood and features a curved edge detail.
Opposite, a pair of booths built from the same type of wood and covered with black leather cushions rested against the concrete wall.
Another glass partition defines the entrance to the 50-seat main dining area, where black leather upholstery is repeated across the banquettes running along the walls. Here, simple and textured wallpaper from Gracie Studios echoes the textured concrete of the facade.
Nine restaurant interiors in New York City
Polished concrete floors throughout the space are inlaid with vibrant red tiles, reflecting the warm tones of the wood that pop against the white tablecloths.
Bridges also includes a private dining room that seats 10 to 14, with an additional 12 spots available in the bar area.
The 2,300-square-foot (214-square-meter) restaurant is lit by chrome lighting fixtures, some antique and others sourced from local studio Blue Green Works.
These “play against the overall design scheme of the space to create a unique and cohesive dining experience” according to the team.
Relative newcomers to the New York City culinary scene include San Sabino in the West Village and Seaches in Chelsea.
We recently published a roundup of nine design-forward restaurants in the city, which include Italian-influenced Cucina Alba, Korean restaurant Oiji Mi and fried chicken specialist Coqodaq.
Photography by Adriana Glaviano.
