In October, Interiors & Sources introduced a new event series, entitled Food for Thought, a line of CEUs—built off of our highly popular hotel tours—that focus on restaurant design.
Our first of these exclusive and intimate events, worth 0.1 credits from the IDCEC, kicked off at sponsor showroom Lighting by Gregory in New York City, where attendees were able to shop LBG’s wide variety of high-end offerings and treated to some of Little Italy’s finest desserts from Café Palermo. Nory Hazaveh, principal of SOSH Architects, then discussed current market trends and showed how they play out in his NYY Steakhouse project. Learning objectives for the day consisted of building a comprehensive brand identity within a property, achieving varying yet cohesive ambience levels, applying the principles of quiet design to high-traffic spaces, and integrating an element of surprise.
The small group of designers was then bused over to NYY Steakhouse in Midtown where they enjoyed cocktails and hors d’oeuvres (including the signature Yankeetini) and saw SOSH’s work up close and personal. The real treat was the latter, as they were able to review and chat about the objectives, surrounded by their direct application.
To learn more about the Food for Thought CEU series, contact AnnMarie Martin at email@example.com.