Hasta La Ideas

A fine selection of rare brews and comfort foods from the owners of NYC’s art gallery and pub

Hidden among the slender streets of NYC’s Lower East Side, Culturefix stands as a haven for beer snobs, foodies, art aficionados and really just anyone looking for a good time. The slightly labyrinthine multipurpose space splits its talents among three floors, starting with an impressive selection of nearly impossible-to-find beers and curious dishes at the bar downstairs. A ramp at the back of the bar leads you to the ground floor, which is home to their event space and gallery. Work your way upstairs from there and you’ll come across the Recession Art at Culturefix storefront, which peddles a discerning range of original works by an array of emerging artists.

Within moments of exploring the space it’s easy to see owners Cole Schaffer and Ari Stern have a firm grasp on the finer things in life, namely food and drink. To take advantage of their vast knowledge and overall generosity we asked Schaffer to suggest five of his favorite rare beers from Culturefix’s rotating selection of international craft brews. Stern, a “retired chef”, balanced that out with insights into what would be the perfect dish to accompany each ale, all of which we highlight below.

Professor Fritz Briem’s 13th Century Grut Bier

One of the most interesting beers found at Cutlurefix, Professor Fritz Briem’s Grut is soft, smooth and incredibly delicious. Dating back to the 1500s, before the widespread use of hops, the traditional grut brewing style leaves little more than locally grown flora like bay leaves, ginger, caraway, rosemary for flavoring— remnants of which can be found in each unfiltered bottle.

CS “This sour, gingery and floral beer has found its way into many dishes and our hearts since the very beginning.”

AS “It goes great with our Miso-Mussels, the base for which is made with Korean fermented miso, grut, chili paste, onions and garlic. The slow cooked mussels retain their tenderness while soaking up the delicious liquid.”

Bayerischer Banhof Berliner Style Weisse

Another ancient beer, the weissbier style originated in the 1600s, leading to a time where an estimated 700 weissbier breweries existed in Berlin alone. The unconventional brewing process renders the beer extremely acidic, which is commonly cut with a syrup mixer.

CS “The Bayrischer Bahnhof interpretation is a slightly softer, more mellow version of the “Berliner Weisse” style with a beautiful balance of tartness, fruitiness, and sweetness. Mellowed only by a mixture of Guava puree and honey—its a great spring and summer refresher. “

AS “Along side our Goat Cheese polenta with tomato braised mushrooms, the Berliner Weisse becomes a relief from the richness of the polenta and the earthiness of the mushrooms, making each bite and sip combination a new treat.”

Bayerischer Banhof ‘Leipziger’ Gose

Falling out of favor over the last 30 years, the Gose style is extremely difficult to find outside of the two German cities where it originated, Goslar and Leipzig, although it is currently experiencing a small resurgence thanks to three European breweries. One taking it up again is Bayerischer Banhof, which produces a top-fermented wheat beer made only from traditional ingredients—oats, coriander and salt for flavoring.

CS “Salty and Citrusy, the Gose is Ari’s favorite summertime beer. I think of it as hard lemonade for someone who hates hard lemonade. “

AS “This beer goes well with any food, which makes for an easy pairing, we usually will suggest our empanadas with homemade sofrito as a natural choice. The peanuts and raisins in the empanadas are brightened by the citrus notes of the beer, and the crisp dough is lightened by the bitter finish of this southern German classic.”

Brasserie Die Du Ciel

Earning it’s beautifully rich color and soft, slightly acidic fragrance from the use of hibiscus flowers in the brewing process, the Rosée d’Hibiscus is a humble wheat beer with plenty of body.

CS “On first sight, this beer looked thick and viscous, but it drinks light and refreshing with only a hint of hibiscus sweetness (not to mention the most beautiful color a glass has ever held). Its the perfect thirst quencher on a hot summer day.”

AS “This combination of sweet and sour, goes great with our XO marinated shrimp and kimchi bok choy. The ultra-savoriness of the shrimp and intense spice of the bokchoy and tempered by the weight of this beer. The hibiscus flavor seems to lessen the spice and allow the eater/drinker to do more of both.”

Fantôme Saison

Founded in 1988, Brasserie Fantôme has gained international attention and somewhat of a cult following among craft beers enthusiasts for its secret combination of herbs, spices and fruits that fall in accordance with the season, allowing each beer to be unique and made only once.

CS “Far and away the best beer we have ever had, always consistent, always incredibly complex and different from year to year. The First year we carried the Fantome summer saison, it was smooth with light hop and berry notes. This year, we are carrying the Hiver, and it is more aggressively hopped and less fruity, as if the brewer knew how MY tastes changed and created a beer for ME. “

AS “Pairing food with such a complex and rich beer can be challenging, and for its size we needed to think of a dish that eats a bit ‘longer’, our enchiladas made with a traditional salsa verde from puebla, roasted chicken and its crispy skin, and queso cotijo was the perfect fit. The richness of the corn tortillas, and the ‘brown’ flavor of the cheese, makes for a great combination with the real ‘King of Beers’.”

Photos by Graham Hiemstra

Five-metre-high wicker baskets hang as lampshades from the ceiling of this Barcelona restaurant.

Named El Japonés@22, the restaurant was designed by Spanish studio Sandra Tarruella Interioristas.

The handwoven baskets are suspended above the wooden tables and chairs and prevent echoes from bouncing off the exposed concrete walls and ceiling.

Different weaves give varying levels of opacity to each of the baskets. Some of these are square in profile, while others are round.

A floor-to-ceiling framework of red power-coated metal at the end of the dining room accommodates the kitchen and storage areas.

You can see more restaurant and bar interiors in our dedicated category.

Photography is by Meritxell Arjalaguer.

Here’s some more information from Sandra Tarruella Interioristas:

El Japones@22

The latest venture of Grupo Tragaluz is the new restaurant El Japonés@22, located at the Barcelona district 22@, in the Poblenou area. This area of the city is undergoing a major transformation as many office buildings, universities, public facilities etc. have been recently built. El Japonés@22 is situated on the ground floor of the Mediapro building.

When designing the space, it was interesting to observe the area, the flows of people, businesses and activities nearby, and understand the potential future clients who might use the restaurant. Another key element was the space itself. The existing structure, nearly seven meters high and with concrete walls and ceiling, was decisive for the outcome of the project.

The overall height of the space was preserved in order to keep the existing concrete ceiling visible, as well as the full height of the concrete walls. We felt that this was an essential aspect of the project, in order to respect the character of the space.

The visibility of the kitchen from the dining room – another important conceptual element of the restaurant and hence, of the design project – was achieved by means of a structure of metal pillars completing an existing mezzanine (the current storage area) already built in the same way. From the entrance, one can see how the whole cooking activity is enclosed within the structure, coloured red, with pillars spanning from floor to ceiling. The washing area of the kitchen is situated within a volume of iron also contained within the metal structure.

The length of the space determined its final layout. Right next to the entrance, on the left side, is the bar for drinks and breakfast, followed by two large communal tables. The wooden shelves on the concrete wall provide storage space for some of the products used in the restaurant. The remaining tables were placed along the facade, taking advantage of the natural light and offering the possibility of playing with their distribution according to needs. Over these tables, the four- to five-metre long wicker lamps hanging from the ceiling are the key feature of the project.

The tradition of hand-made basketry, used in some Asian cultures such as the Japanese, was reinterpreted using wicker of different shapes and thickness, here used for sound absorption and to provide a sense of comfort and protection to the clients. They all punctually illuminate the tables with a warm light. The design of these lamps was adapted by the artisans, resulting in different forms and heights that add great dynamism and order to the facade. Some of the lamps also have a warm light inside, thus functioning as a great eye-catcher from the outside. The intention that this would be a youthful, dynamic and fresh space is also reflected in the choice of materials. A combination of natural oak flooring, tables and shelves, birch plywood planks, iron, and white Corian provides the necessary balance and neutrality and act as a background for the large wicker lamps.

Team: Sandra Tarruella and Ricard Trenchs
Project leader: Laura Muñoz
Collaborators: Catina Verdera, Elsa Noms, Anna Badia, Olga Pajares, Albert Martin and Marta Cirera.

Although it may look a canteen somewhere in south-east Asia, this informal restaurant is actually located in central London.

Completed by designers ‘i-am’ Associates, who are based in the London borough of Hackney, the East Street restaurant has illuminated advert-style signs hanging from the ceiling.

It’s furnished with long wooden tables, patterned stools and brightly coloured chairs., while condiments are presented on the tables inside plastic baskets.

Food products for sale are arranged on green-painted bookshelves with brown paper labels, behind a series of tables and chairs by Swedish furniture brand Massproductions – see our earlier story about the collection here.

See more stories about restaurants and bars here.

Here’s some more text from the designers:

East Street is the latest project by Nick Jeffries and David Fox, founders of restaurant chain Tampopo, and offers a diverse and unique take on Pan Asian cuisine, inspired by the pair’s own food discoveries during their travels across East Asia.

‘i-am’ Associates were appointed during the evolution stages to help develop and build a completely new brand identity for the launch of East Street in London. This included the creation of a new name and logo, graphic elements and complete interior design for the site.

We took bold steps to ensure that East Street had a solid brand proposition that resonated with their customer base. The tone of voice is friendly, warm and open the core value was to create a Pan Asian food odyssey. The sourcing of staff, the creation menu’s and the overall delivery of the brand message had to be unified and relate to the brand values of food and travel.

Everything was a direct take on travel, specifically Asia. We wanted to emulate the raw vibe of a South East Asian market and street cafe. From the very beginning we didn’t want to lose sight of how intimate the restaurant should feel, you should be totally immersed in the street market experience. The long benches and plastic tables recreate the feeling of being sat in a busy café in Hong Kong or Vietnam under a low glow of light surrounded by the sights and sounds of the kitchen.

Nick Jeffery and David Fox of Tampopo comment, “To launch a new restaurant in an already overcrowded London restaurant community you have to demonstrate diversity and a clear point of difference. With East Street, ‘i-am’ have helped us to create a brand identity and values that are instantly recognisable from moment you enter the restaurant right down to the service and the food and drink consumed.”

South Africa’s rural oasis offering a garden of earthly delights

Located about 40 miles outside Cape Town in the renowned wine region of Franschhoek, the lush 500-acre Babylonstoren feels more like a utopia than a farm. Originally cultivated by French Huguenot refugees in the late 1600s, today the former estate’s historic grounds house a staggeringly beautiful maze of gardens and vineyards populated by crisp, traditional Cape Dutch-style buildings.

As the name suggests, the ethereal landscape is inspired by “the mythical garden of Babylon”, as well as its geographic heritage as the halfway point for merchants traveling between Europe and Asia. Diverse vegetation containing more than 300 varieties of organically grown plants, including prickly pears, peach trees, indigenous passion fruit and water lilies, pumpkin and more, supplies Babylonstoren’s restaurant, Babel, which offers up a rustic menu of seasonal fare in its glass-enclosed dining room or outside on the lawn.

On a recent trip to Babylonstoren, we noshed on a feast of sausages, beef and fish, along with fruit, vegetables and wine, a vibrant spread that reflects what you’ll find walking around the functional “werf” (farmyard). Meanwhile, free range pigeons, turkeys and other birds roam around their whitewashed fowl house in a sunny courtyard.

If you walk past the petanque court and into the well-structured garden labrynth, you’ll also come across several of Porky Hefer‘s cocoon-like woven nests. The South African designer based the large-scale nests on those typical of the weaver bird, and climbing inside one gives you a bird’s eye view of the delicately towering flowers surrounding it.

Babylonstoren’s bucolic oasis is also home to 14 cottages among its restaurant and gardens. As a vacation destination, designer Karen Roos’ converted property goes well beyond traditional agritourism and instead offers visitors an unexpected retreat among the South African countryside.

Learn more about what Babylonstoren is growing on their blog and book a table at Babel or one of the Cape Dutch cottages on their website.

Photos by Karen Day

The heritage brand builds a uniform to outfit a San Francisco restaurant

by Yale Breslin

Orondava Mumford, Global Design Director at Levi’s, was in charge of creating the uniforms for the staff at San Francisco eatery Saison. We dug through his sketchbook leading up to the unveiling of the restaurant’s new sartorial choices and spoke with Mumford about the inspiration behind his heritage-focused design process, and his grand plans for the U.S. Postal Service.

How did this design collaboration between Saison and Levi’s come about?

The Levi’s brand has partnered with San Francisco’s acclaimed Saison restaurant to create a functional workwear wardrobe for the modern pioneers of this unique, open-kitchen environment. With this collaboration we are proud to celebrate chef Joshua Skenes and sommelier Mark Bright, who not only embody the pioneering spirit of the Levi’s brand but the most relevant expression of innovation, localism and craftsmanship.

You designed the uniforms, but what inspired the design and workmanship?

Actually we refer to it as a wardrobe rather than uniforms. When Aylin Beyce (co-designer on the uniforms) and I went on our initial research dinner date at Saison, we were impressed by the intimacy of the experience of having a meal there. While the wardrobe was designed with a singular aesthetic, we offered variations on fit for the cooks—if you normally rock skinny jeans, why should you have to come to work in loose, ill-fitting chinos?. The female servers were offered a tunic, a dress and two different pant styles, whereas the partners, Josh and Mark, have completely custom-made garments based on their respective trades and day-to-day functions.

What elements did you draw upon for the men’s design and the women’s design?

We based both the men’s and women’s designs on a coupling between our brand’s workwear heritage and the modern approach to function needed in a restaurant of Saison’s caliber. Consistent details were used such as a trupunto stitch detail, natural horn and corozo nut buttons, and a fabric and color scheme that reflected the restaurants interior. In maintaining the highest quality of fabrics, which we felt reflected the high quality of ingredients on the menu, we chose selvedge fabrics from Italy, Japan, England and the US.

What is it about this collaboration that you were most drawn to?

I am extremely passionate about Levi’s being involved in projects such as these. Saison is a local San Francisco-based concept started by young entrepreneurs innovating within their fields. Levi’s is an original San Francisco-based brand, which through the creation of the 501 supported the pioneers of the early 1800s migrating west during the Gold Rush in pursuit of the American dream. It’s what we do. If anyone from the U.S. Postal Service is reading this, I am dying to redesign their uniforms too.

Tell me a little bit about what it is you do at Levi’s.

I have the dream job. My official title is Global Design Director. I focus specifically on all menswear products below the waist as well as our iconic “trucker” jacket and versions of it. I manage a team of some of the industry’s best designers hailing from all over the world. My main responsibilities are to inspire and lead the design team in creating a compelling, yet commercially viable global product that supports and deepens the brand’s values and identity while challenging and pushing the boundaries of modern American design through craft, sustainability and innovation. I love my job.

What is it about the cuisine that you were drawn to?

It was the balance of familiarity and pure innovation. The menu never fails to thrill the palate and the execution, delivery and atmosphere surrounding each plate was such a lasting impression. We went about creating the wardrobe as such. We even went as far as to have a custom-made wardrobe unit built of reclaimed local redwood and steel to house the wardrobe, which now stands inside the restaurant. No detail was left un-challenged, as I’m sure Josh wouldn’t craft a menu any other way.