QT:{{”
To descend the stairs into Marcel, the new French-continental restaurant on the lower level of the Breuer building, on Madison Avenue, is to watch a brutalist masterpiece surrender, with a kind of gracious compliance, to the softening influence of a great deal of money. The building, which now serves as Sotheby’s global
headquarters, was partially landmarked last year, so Marcel Breuer’s original concrete columns and his grid of circular light fixtures remain. But the dining room has been upholstered, metaphorically and, at times, literally, into submission. The mohair-wrapped banquettes are the minky greige of cocoa powder and have the downy hand of a Max Mara wrap coat. The walls that aren’t subject to preservation are sheathed in vast Claro walnut panels of a sinuous, almost figurative grain. A mirrored bar that anchors one end of the space is lined with Bauhaus-era leather stools, and Breuer-designed lighting sourced, naturally, at auction.
“}}
Restaurant Review: Marcel | The New Yorker
https://www.newyorker.com/culture/the-food-scene/what-marcel-is-selling
linkstream2 microblog 