The Ferris Restaurant was created by LA-based design studio Mai and now serves seasonal New American fare in a modern and artisanal space.
The restaurant was built underneath New York's Made hotel that opened in early 2018 in downtown Manhattan. The space features French and American design elements, with white oak walls and weathered spruce beams -- setting the tone for chef Greg Proechel's one-of-a-kind cuisine. The interior is surprisingly bright and filled with natural light for a basement space, with a large sunroom that serves as a waiting area and cocktail section.
The new Ferris Restaurant boasts a luxury design with a matching menu, making it a must-see for hotel guests as well as locals.
Artisanal Basement Restaurants
The Ferris Restaurant Sits Underneath New York's Made Hotel
Trend Themes
1. Artisanal Basement Restaurants - Opportunity for creating unique dining experiences in unconventional spaces like basements.
2. Seasonal New American Fare - Innovation in offering rotating menus based on seasonal ingredients to provide fresh and exciting dining options.
3. Luxury Design and Dining - Disruptive innovation potential in combining high-end aesthetics with gourmet cuisine to create a premium dining experience.
Industry Implications
1. Hospitality - Hotels and restaurants can explore the concept of basement dining to differentiate themselves and attract customers seeking unique experiences.
2. Interior Design - Design firms can focus on creating functional and aesthetically pleasing basement spaces for restaurants, leveraging natural light and unique materials.
3. Food and Beverage - Restaurants can embrace the trend of seasonal menus and upscale design to provide an elevated dining experience and attract discerning customers.