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Adventures in Eating The most exciting destinations, dishes, and chefs in the culinary world right now. M AY 2 0 1 8
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F E AT U R E S
Adventures in Eating Whether they are cooking for us, transforming the direction of dining across the country, or leading us on a tour of night markets or Chicago’s famed hot dogs, the chefs featured in our culinary issue are driving the next wave of gastronomy in America. SPECIAL SECTION BEGINS ON PAGE 83
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THE FUTURE IS NOW Julia Sullivan, Joseph “JJ” Johnson, and five other standouts are the nation’s best young chefs staking their claim in the kitchen. BY JEREMY REPANICH
92
FRENCH REVIVAL America is in love with oldschool French food again, and we have Daniel Rose to thank. BY JEREMY REPANICH
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TASTE ADVENTURES
KELSEY FAIN
From a helicopter tour of Italy’s wine country to an Amazonian foraging cruise to a dinner of oysters kneedeep in a Tasmanian bay, here are 10 excursions to some of the world’s most delicious destinations.
Le Coucou’s chef Daniel Rose.
R O B B R E P O R T. C O M
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RICHARD MILLE BOUTIQUES ASPEN • BAL HARBOUR • BEVERLY HILLS • BUENOS AIRES • LAS VEGAS • MIAMI • ST. BARTH • TORONTO NEW YORK CITY FLAGSHIP BOUTIQUE OPENING SOON
F E AT U R E S
108
REACHING NIRVANA Take to the seas this spring by chartering CRN’s heavenly 243-foot superyacht Cloud 9. BY MICHAEL VERDON
115
STRUCTURALLY SOUND From geometric earrings to pendant necklaces, these diamonds shine brightly in daring and diverse ways. BY CAROLYN MEERS PHOTOGRAPHY BY JOEL STANS PAPER ART AND STYLING BY LOU BLACKSHAW PROP STYLING BY PETER TRAN FOR ART DEPARTMENT
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DRIVE: 2019 ASTON MARTIN VANTAGE The 2019 Aston Martin Vantage is a throwback sports car with two seats and a muscular architecture. BY JASON H. HARPER
Home + Design:
INTEL AND INSPIRATION
ANSON SMART
An Australian estate built around an art collection and steeped in black, luminary lighting, a Manhattan residential tower designed by David Adjaye, and news that will bring artistry to every interior. Designer Greg Natale may have reached the ultimated expression of his aesthetic with this opulent Australian home.
SPECIAL SECTION BEGINS ON PAGE 131
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L U X U R Y R E S O R T + 2 0 B E S P O K E R E S I D E N C E S | O N LY 5 R E M A I N A V A I L A B L E | N A P A L U X U R Y L I V I N G . C O M | 7 0 7 . 6 3 7 . 6 1 2 3
DEPARTMENTS A record-setting McLaren hits the auction block. Curios, page 74. S
N Find Alex Israel’s SelfPortrait (Still Life) in Paola Russo’s collection. Source File, page 40.
N The Foiler flying yacht gains speed. Beta, page 46.
Marantz’s audio explorations. Time Piece, page 176. S
26 28 30 32
ON THE WEB EDITOR’S NOTEBOOK QUANTUM VIEW PERFECT 10 This month, our editors are obsessing over a $2,500 mint julep, new running shoes from Louis Vuitton, a converted Tuscan castle, an A. Lange & Söhne timepiece, and more.
Paris’s Hôtel Lutetia reopens. Perfect 10, page 32. S
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SOURCE FILE Paola Russo, the creative force behind an LA style boutique, shares her top choices for dining in Milan, staying in Paris, and scoping new artists in Los Angeles.
COVER ILLUSTRATION: CHRIS BUZELLI
BY SANDRA RAMANI
171 73
CURIOS
BY ANGELA M.H. SCHUSTER
165
TIME WELL SPENT From chef René Redzepi’s Noma 2.0 to the Louisiana
A R T I C L E S O F TA S T E Accessories to match the look of styles from sporty to Silicon Valley CEO chic.
The artworks, auction items, and manuscripts that collectors will covet this month.
B E TA Visionary ventures include an ultrathin timepiece from Audemars Piguet, a hydrofoil yacht from Enata Marine, and a sci-fi motorcycle from designer Daryl Villanueva.
Museum of Modern Art, here’s a must-have map for a journey to Copenhagen.
Jewelry made from Jurassic fossils, Baglietto’s new yacht, and other cutting-edge creations and experiences launching now.
BY CAROLYN MEERS
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G A L L E RY
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TIME PIECE The enduring legacy of Marantz’s high-end audio artifacts. BY ROBERT ROSS
R O B B R E P O R T. C O M
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FA I R M O N T G R A N D D E L M A R , S A N D I E G O , C A SEPTEMBER 22-24, 2018
DANIEL BOULUD
WILLIAM BRADLEY
PAUL BARTOLOTTA
THOMAS KELLER
JOSIAH CITRIN
JÉRÔME BOCUSE
GAVIN KAYSEN
MING TSAI
A N E X T R A O R D I N A R Y D I N I N G E X P E R I E N C E P R E PA R E D BY E X T R AO R D I N A RY C U L I N A RY M A S T E R S . Join Robb Report and some of the most celebrated chefs in the world for a culinary experience like no other. Headlined by Daniel Boulud, Thomas Keller, and Jérôme Bocuse—world-renowned culinary masterminds will gather at Addison, Southern California’s only Five-Star and Five Diamond restaurant, to create an unforgettable dining experience paired with the most exquisite wines. The following day, guests and chefs will take to The Grand Golf Club for a friendly tournament. For guests who prefer the kitchen instead of the links, engage in a hands-on cooking experience with Chef Paul Bartolotta and Urbani Truffles. Don’t miss this deliciously inspiring and masterfully crafted experience that benefits the ment’or BKB Foundation.
RR1.COM/EVENT/CULINARY
ON THE WEB R O B B R E P O R T. C O M
Up in Smoke Hand-rolled, boxpressed, or barrelfermented, these new Nicaraguan cigars ofer bold avors and premium binders and wrappers. robbreport.com/ nicaraguancigars
STORY OF THE MONTH
Baja Reborn How a host of resorts are ushering in a new era for the beloved Mexican retreat. robbreport.com/ bajanewresorts
READER SURVEY RESULTS
Which famous architect would you commission to build your dream house? Our readers rendered their verdict, homing in on a perennial Robb Report favorite.
60% Richard Landry
19% Guy Dreier
10% Roland Schallibaum
11%
Kobi Karp
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Instagram @robbreport
Facebook Facebook.com/robbreport These sprawling, stunning estates no doubt compelled many of Robb Report’s Instagrammers to want to move to Ireland.
SOCIAL STANDING Popular posts @RobbReport
Twitter @robbreport
Readers found details about an incredible 910-carat diamond on Robb Report’s Facebook page.
WEB EXCLUSIVES
MEMORIAL DAY FIELD GUIDE DESTINATIONS, FLAVORS, AND ENTERTAINMENT TO MAKE THE HOLIDAY WEEKEND EVEN MORE MEMORABLE.
Twitter followers eagerly shared details about the four-wheeled beauties at Artcurial’s Rétromobile auction in Paris.
The High Five MECHANICAL MASTERPIECES COME IN ALL SIZES
Q&A: Apollo IE’s Dynamic Duo on Why Their Creation Could Be Supercar Salvation robbreport.com/apolloieinterview Dodge Demon, Begone: Hennessey’s Exorcist Looks to Expel the Competition robbreport.com/hennesseyexorcist
GWEN BUTCHER SHOP: WONHO FRANK LEE; GRAND CANYON NATIONAL PARK: SHUT TERSTOCK
High-End Butcher Shops That Will Ensure Your Summer Barbecue Is a Hit robbreport.com/highendbutchers
Oceanco Launches Superyacht Project Shark robbreport.com/oceancoshark Design Q Takes a Fresh Approach to Jet Interiors robbreport.com/designqinterior
America the Beautiful: The Best Places to Stay While Visiting the Country’s National Parks robbreport.com/nationalparkslodging
Play the Ultimate Grill Master at Your Memorial Day BBQ robbreport.com/memorialdaygrills
10 European Villas to Rent for the Long Weekend . . . or the Whole Summer robbreport.com/europeanvillas
C Seed’s Giant Outdoor Yacht TV Will Keep You Entertained on Your Holiday Excursions robbreport.com/giantyachttv
Richard Mille and McLaren Collaborate on a Timepiece robbreport.com/ richardmillemclarenwatch
R O B B R E P O R T. C O M
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EDITOR’S NOTEBOOK
Brett Anderson Executive Vice President, Editor in Chief
Adventurous Tates
In the early months of my tenure as a member of the Robb Report team, we sought to perform our own feat of visual and textual alchemy in an efort to refresh the veneer of the then-25-year-old publication. During a quarter century, topics and tastes had evolved. What began as a utilitarian newsletter for Rolls-Royce collectors enlarged its scope, encompassing first additional automobile marques and soon thereafter, a full complement of categories—from watches and jewelry to antiques and art. Boats, planes, and a panoply of lifestyle-related categories joined the pageant, and by the 1980s the brand had emerged as an encyclopedia of that decade’s excesses. After the Internet bubble
“Everyone carries his own inch-rule of taste, and amuses himself by applying it, triumphantly, wherever he travels.” — H E N RY A DA M S 28
M AY 2 0 1 8
CORDERO STUDIOS
October 2016 in Napa Valley, the setting of Brett’s next adventure in taste.
of the late 1990s burst, attitudes and interests shifted, and in the new millennium I began to apply myself to the challenge of keeping our audience absorbed. Interestingly, the first issue with which I was directly involved concerned— like this month’s “Adventures in Eating” (page 83)—the culinary realm, and the cover mock-up featured a dish of caviar accompanied by sundry other delicacies that might have been fastidiously laid out by a liveried server. Stufy stuf. To lighten the mood, we considered showing a Krispy Kreme glazed jelly donut on a tray beside a decanter of rare Cognac—a study in contrasts that, we soon realized, was more humorous in concept than in execution. It is therefore somewhat fitting that the last issue of Robb Report that I will oversee is also one with a substantial culinary emphasis, particularly because one of the key features, “Taste Adventures” (page 100), suggests in part the reasons for my departure from the position of editor in chief, which I’ve held for close to 17 years. The twin passions of my professional life have been the printing press and the wine press, and after 30 years in the media business, I have made the decision to undertake a taste adventure of my own in the world of fine wine. The decision is a bittersweet one: Few individuals have the opportunity to work with so talented a group as I have come to know here. Thanks to their dedication and discernment, our audience’s trust will be safeguarded, and the pages of Robb Report and RobbReport.com will continue to delight and inspire. And so I go, taking with me, in the words of Henry Adams, my well-worn inch-rule of taste, which I will again apply (triumphantly, I hope) wherever life’s journey leads me next.
SEA
NAVITIMER 1
AIR
D L AN
BREITLING BOUTIQUE NEW YORK • MIAMI • ORLANDO SAN ANTONIO • LOS ANGELES LAS VEGAS • WASHINGTON DC DENVER
Quantum View
Chris Kajioka Melissa King
Chris Bleidorn
John Fraser
Scott Clark
Edouardo Jordan
Ron Siegel
Salare, JuneBaby
Dovetail, Nix
Corey Lee
Rodney Wages
Madcap
Brandon Sharp
Daisy & Greg Ryan
Benu, In Situ
Melissa Perello
Julia Sullivan
Ari Weiswasser
Jef Cerciello
Henrietta Red
Joshua Schwartz
Thomas Keller
Sung Anh Matt Louis
The French Laundry, Per Se, Bouchon, Ad Hoc
Matt Orlando Andrés Lara
Claus Henriksen Slotskøkkenet
Max Robbins
Ben Devlin
Ryan Fancher
Timothy Hollingsworth
Uncle Boons, Uncle Boons Sister
Ben Greeno
Christian Puglisi
René Redzepi
Relæ, Manfreds
Daniel Burns
Torsten Bachmann Vildgaard
Matt Danzer & Ann Redding
Victor Wagman
Noma
Ryan Poli
Samuel Nutter
Jesper Kirketerp
Studio at the Standard
Rosio Sánchez
Mads Refslund Robert Jakobsen
Søren Ledet
Lee Wolen
Robert Trzópek
Somerset, Boka
Geranium
Johan Erikson Oaxen Krog & Slip
James Knappett Kitchen Table at Bubbledogs
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Gaetano Nardulli
Blaine Wetzel The Willows Inn
Anthony Wells Brandon Gauthier
Richard Blais
Kevin Binkley
Juniper & Ivy, Crack Shack
Mike Brown
Duncan Holmes
Binkley’s
Lachlan MackinnonPatterson
Jared Sippel
Frasca Food & Wine, Pizzeria Locale Boulder, Tavernetta
Steve Redzikowski
Alex Stupak Brad Kilgore
Greg Baxtrom
David Posey
Daniel Puskas
Olmsted
Elske
Grant Achatz
Dave Beran
Alinea, Roister, Aviary/The Oice
Jordan Kahn Vespertine, Destroyer
John Shields
Josh Habiger
Ari Kolender
Smyth, the Loyalist
Karl Deuben Michael Pagliarini
Michael Carlson
Michael Carroll Band of Bohemia
Eric Ziebold Kinship, Métier
Curtis Dufy
Iliana Regan
Grace (closed)
Elizabeth, Kitsune
Michelin stars James Beard award winner James Beard finalist
Keller’s Culinary Universe There is little debate that Thomas Keller is one of the most influential modern chefs. To quantify that, we took an empirical look at the generations of talented chefs who have graduated from his Michelin three-star French Laundry and Per Se kitchens and gone on to open their own lauded establishments. Chefs such as Alinea’s Grant Achatz, Noma’s René
Redzepi, and Benu’s Corey Lee all trained in Keller’s kitchens and then groomed a generation or two of protégés themselves. The French Laundry has been the place in the States where serious cooks gain world-class experience, attracting the ambitious and creating a “concentration of talent,” says Lee, who trained under Keller for nearly a decade.
Keller’s influence is owed not just to his three decades of mentoring, but rather to helping rookies shift their mind-set. “He’s the kind of chef who empowers young cooks to start thinking like a chef, even when they are just starting in their career,” says Lee, who recalls being responsible for ordering his own products and developing his own menu
items even as a newer team member— a rare occurrence in a top kitchen. Still, that’s not to say tasks like cleaning dishes or mopping floors were overlooked. “Chef Keller set the example that, as chefs, there shouldn’t be any job that’s beneath you,” says Lee. “It’s one of the most important things I learned from him.” —NICOLE SCHNITZLER
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Perfet 10 WH AT TH E E DITO RS ARE OBSESSING ABOUT TH IS MO NTH .
KEYS TO THE CASTLE VILLA GEORGIANA “I’m getting a head start on summer this month with a late-spring jaunt to Tuscany. My home base will be the new Villa Georgiana, a medieval castle turned over-the-top retreat that can be booked through my favorite villa-rental gurus, Cédric Reversade and Paul-Maxime Koskas of London’s Unique Properties and Events. I’ll spend my days exploring the surrounding vineyards and nearby Santa Maria Novella Castle, and my nights sipping Chianti by the estate’s chic rooftop swimming pool.” —JACKIE CARADONIO
W H AT T H E E D I T O R S A R E O B S E S S I N G A B O U T T H I S M O N T H
D A N I E L A V I L L E G A S M AA’ AT R I N G “Daniela Villegas is an LA-based designer whose jewelry is imbued with such delightful energy—her designs always make me smile. I particularly love this rubyand-sapphire Ma’at ring. It’s named after the Egyptian goddess of peace and inspired by flower beetles, which symbolize renewal—and it makes a colorful, summery style statement.” —CAROLYN MEERS
:
4 DESIGNER DRAM BONHAMS HONG KONG 1926 MACALLAN AUCTION “Scotch aficionados in search of an artful dram have a chance to score two gallery-worthy bottles of 60-year-old Macallan at Bonhams’ May 18 auction in Hong Kong. Distilled in 1926 and bottled in 1986, the whiskey is contained in two limited-edition pop-artistdesigned vessels—one by Peter Blake, illustrator for the Beatles’ Sgt. Pepper’s Lonely Hearts Club Band album cover, and the other by Italian painter Valerio Adami. The Macallan produced only a dozen bottles with each label as gifts for its most loyal customers. Both bottles carry estimates of $460,000 to $586,000.”
2 OPEN-AIR OPERATIVE : ASTON MARTIN DB11 VOLANTE
“Topless beauties are nothing new to Mr. Bond, but the new Aston Martin DB11 Volante convertible is enough to turn even the superspy’s head. After all, who could resist the aluminum-bodied vehicle’s elegant curves, distinctive aerodynamics, and 503 hp, 4-liter, twin-turbo V-8 engine? As for me, a ride through Malibu in the refined roadster—which will be delivered in the United States starting this month—is my next mission.” —VIJU MATHEW
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—ANGELA M. H. SCHUSTER
2: MA X EAREY; 4: MARK FRENCH
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CALIBER RM 037
RICHARD MILLE BOUTIQUES ASPEN • BAL HARBOUR • BEVERLY HILLS • BUENOS AIRES • LAS VEGAS • MIAMI • ST. BARTH • TORONTO NEW YORK CITY FLAGSHIP BOUTIQUE OPENING SOON
W H AT T H E E D I T O R S A R E O B S E S S I N G A B O U T T H I S M O N T H
5 KENTUCKY
GOLD WOODFORD RESERVE MINT JULEP “As Bolt d’Oro runs the Derby on May 5, I’ll be sipping a mint julep, of course. But this year’s is special. Kentucky bourbon distiller Woodford Reserve has created a $2,500 version that will include roses and a single petal from the winner’s garland, served in a solidgold cup handcrafted by a Louisville jeweler.” —JANICE O’LEARY
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6 TO THE LEFT HÔTEL LUTETIA “Once the epicenter of Left Bank cool, Hôtel Lutetia is reemerging this month after 4 years of renovations. Now a member of Leading Hotels of the World, the Art Deco grande dame features 184 airy rooms—many with 360-degree views of Paris—brought to life by renowned architect Jean-Michel Wilmotte. You’ll find me doing my best James Joyce impression at the swanky new Jazz Bar or the famous Lutetia Brasserie, where the writer, along with Picasso and Matisse, often held court.”
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—PHOEBE NEUMAN
7 BIG LOTS A U C T I O N N A PA VA L L E Y “For me, the first rite of summer is Auction Napa Valley, the American wine industry’s oldest and, in my opinion, coolest charitable event. Held the first Saturday of June, the live auction features some of the rarest vintages in collectible formats from the valley’s finest producers. Bidders must choose from among not only the incomparable lots but also an assortment of extraordinary vintner-hosted dinners on Thursday and Friday nights. This year, I’m leaning toward Swine and Dine with Promise Wine and Lokoya’s Supper on Spring Mountain.” —BRETT ANDERSON
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7: BRIANA MARIE
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Words don’t do it justice.
Some things in life just can’t be described. And to truly understand them, you must experience them yourself. Join us on the beautiful Palos Verdes Peninsula, a hidden gem on the Los Angeles coast.
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W H AT T H E E D I T O R S A R E O B S E S S I N G A B O U T T H I S M O N T H
8FAST FASHION : VUITTON NEW RUNNER SNEAKERS
“Men are building wardrobes of high-end sneakers—some want stylish or playful trainers, others look for performance. Louis Vuitton has combined both with its Vuitton New Runner Sneakers ($1,170), which arrive in stores this month. The brand’s technical sneakers have a sleek gradient hand-painted sole and are made with a seamless knit upper that delivers socklike comfort and flexibility. Only those in the know will spot the graphic LV on the back of the shoe that JILL NEWMAN identifies tifi it its V Vuitton itt pedigree.” di ” —JILL
PRACTICAL COMPANION A . L A N G E & S Ö H N E 1 8 1 5 H O M A G E T O WA LT E R L A N G E “The recently passed Walter Lange spearheaded the revival of A. Lange & Söhne in the 1990s. But rather than a grandiose complication to commemorate his legacy, the company elected to produce a relatively modest, practical, and precise timepiece— more like the man himself. A unique steel version of the 1815 Homage to Walter Lange, featuring jumping seconds via a remontoire spring and a stop-seconds pusher for precise setting, will be auctioned at Phillips’ spring sale May 12 and 13. Proceeds will benefit the Children Action foundation.” —JAMES D. MALCOLMSON
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10 FRENCH CONNECTION N O TA S T E F O R B A D TA S T E “I missed the globetrotting design exhibition No Taste for Bad Taste when it was in Los Angeles this spring. Thankfully, my second chance arrives this month when it lands in New York during the ICFF fair (May 23–28). A collaboration between two French cultural organizations, VIA and Institut Français, the showcase stars 40 cross-disciplinary designers and masters of savoir faire whose irresistible creations—from Jean-Paul Gaultier’s Ben-Hur armchair for Roche Bobois to Ora Ïto’s futuristic OraGami set for Steiner—have been deemed cult classics.” —ARIANNE NARDO
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10: MIK A LARSON
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Some watches tell time. Some tell a story
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Alongside the beauty of nature brought to life thanks to seven stunning automaton animations comes a grand horological complication, the minute repeater. Tropical Bird Repeater Automaton
The Source File
Eye of the
Beholder PAOLA RUSSO fell for Los Angeles at age 20 during her first trip out from France. Years later, she served as fashion director for the city’s überchic retailer Maxfield before opening her own boutique, Just One Eye, in 2011. In the 5,000-square-foot Art Deco building in West Hollywood, Diane Arbus prints rub shoulders with leather Prada blazers, and cases of glittering jewelry stand just down the hall from Edwardian-era piano benches and bold rhino sculptures. Russo is expanding into a new space next year, but for now, the jetsetting curator extraordinaire is scouring fairs and flea markets from Pasadena to Paris looking for unique designs to add to Just One Eye’s inventory. We caught up with her fresh off a European tour to learn more about her distinctive style, favorite galleries, must-have meals in Milan, and more. —CAROLYN MEERS 40
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PHOTOGRAPHY BY JESSICA SAMPLE
W Venyx’s Reptilia rings
At Home in Hollywood I love my neighborhood, which is near La Brea and West Hollywood. I walk Runyon Canyon every day—it’s 2 minutes from my house and 10 minutes from my work, which in LA is crazy! I walk up and down those hills, take in the nature, and enjoy the view of the Hollywood sign. When I have free time, I go to yoga classes on Abbot Kinney in Venice and take walks in Malibu Canyon. I also enjoy going to the flea market in Pasadena, spending afternoons at Soho House’s Little Beach House Malibu, and grabbing dinner at Chateau Marmont and Matsuhisa. Art Smarts LA is happening right now. Gagosian, Maccarone, Regen Projects, Hauser & Wirth, and Marciano Art Foundation are some of my favorite galleries. And there are lots of cool underground galleries, artists, and studios—Night Gallery has great emerging
gypsy-style pieces. For jewelry, Daniela Villegas is one of my favorites. Her designs have beautiful colors, and I love mixing all of her rings— you can wear them every day or at a special event. I also love Venyx’s sophisticated point of view, and Mimi So’s jewelry has a good vibe.
artists, including Mira Dancy and Sean Townley. Nearby is Ghebaly Gallery, which has a young up-andcoming French artist named Neïl Beloufa. Artists to Admire—and Acquire I like Alex Israel and Mike Kelley, but my favorite LA artist is Ed Ruscha. I love his unique pop art and conceptual art and his perspective on Hollywood. I would love to own something by Adam McEwen, Picasso, Pollock, Brancusi, or Warhol. There are so many works of art I want—the list is long!
“You have to buy what you like and stay true to yourself, especially when it comes to art.”
Tahiti Time The world is so busy— everyone everywhere is trying to make it happen! I appreciate slowing down, which is why I go to Tahiti. I understand why Gauguin ended up there. It’s one of my favorite places on earth. Europe Calling My last trip was to Paris, Milan, and London. My favorite hotel in Paris is Le Bristol, and while I’m there, I always try and eat at Lapérouse in the 6th [arrondissement]. When I’m in Milan, I stay at the Four Seasons and eat at Il Baretto al Baglioni—I order the squid pasta and the artichoke salad.
N Matsuhisa restaurant
Eyeing the Future When I opened Just One Eye, there was nobody else around! Now Jefrey Deitch is opening up a new gallery nearby, and new restaurants will be coming in—the area is going to be more of a destination, with lots to do and see. I’ll be opening a bigger store in an old factory. It’s going to be a completely new adventure. I want to try to take some risks and do something diferent—I’m going to do something even a little more out there. S A display at Just One Eye
S Nate Lowman’s painting Ask the Dust
ALEX ISRAEL: JOSHUA WHITE
N Alex Israel’s Self-Portrait
True Colors You have to buy what you like and stay true to yourself, especially when it comes to art. I like a mix of everything—I’ll buy a $200,000 chair and put a $10 chair next to it. Our last purchase [for Just One Eye] was a painting from Nate Lowman called Ask the Dust from Maccarone gallery. All of the art in Just One Eye’s collection is on view in the store. We’re constantly switching around pictures, from Nobuyoshi Araki to Thomas Ruf to Marilyn Minter. Jewel Tone Like my taste in art, my personal style is eclectic. I tend to play with colors and fabrics and mix chic and
INTERSTELLAR STUNNER B A N D I T 9 L- C O N C E P T DESIGNER: DARYL VILLANUEVA ODDS OF PRODUCTION: AS SURE AS THE SUNRISE Influenced by galaxies far, far away, futurist and motorcycle builder Daryl Villanueva tapped into his favorite tales of tomorrow when he and the Vietnam-based team at Bandit9 developed their latest terrestrial transport—the L-Concept. And its design direction goes where no bike has gone before. “The suspended engine is borrowed from Star Trek’s USS Enterprise, the maneuver controls were derived from those on a Star Wars speeder, and the rear lighting is reminiscent of HAL from 2001: A Space Odyssey,” says the former advertising art director and creative director. “I wanted a sci-fi cycle through and through.” His vision for the vehicle—which resembles a fusion of phaser and retro-rocket—was slow to materialize, however. “It’s such a complex machine that we had to shelve the idea for a couple of years until we gained more experience with our craftsmanship. All the shapes, including the unibody tank—made from a single sheet of steel—and intricately curved engine cover, needed to fit with purpose, like a jigsaw puzzle.” Each of the nine examples planned (seven have already been produced) will be as operational as they are visually sensational. —VIJU MATHEW
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JEREMY WONG/NEMESIS PICTURES SING APORE
CONCEPT:
AN INSIDE TRACK ON THE POSSIBLE AND PROBABLE FUTURE
B E T A
R O B B R E P O R T. C O M
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BETA
AN INSIDE TRACK ON THE POSSIBLE AND PROBABLE FUTURE
TICK AND THIN R O YA L O A K R D # 2 DESIGNER: AUDEMARS PIGUET O D D S O F P R O D U C T I O N : B E P R E PA R E D T O W A I T AT L E A S T A Y E A R CONCEPT:
DENIS HAYOUN/DIODE SA
One of the most coveted timepieces shown at the latest Salon International de la Haute Horlogerie watch show in Geneva was a tantalizingly slim Audemars Piguet Royal Oak perpetual calendar that measures nearly 2 mm thinner than the brand’s basic Royal Oak “Jumbo” model. But while collectors won’t be able to get their hands on the final version of this special RD#2 model until next year at the earliest, the new perpetual provides an interesting glimpse into the rapidly evolving complicated watchmaking techniques at the company. “The perpetual calendar has been part of our range since the company was founded,” says Claudio Cavaliere, Audemars Piguet’s global brand ambassador and former head of development. “Part of the genius of this approach is that there is no perpetual plate.” Instead of a separate plate for the calendar, the 5133 base movement inside RD#2 features an enlarged mainplate that was designed with recesses to host the various components of the perpetual calendar. The company also dispensed with its bulky three-level wheeland-cam construction—to account for the difering lengths of months and leap-year cycles—for a flatter design that is sometimes used in other perpetual-calendar constructions. Having thinned out the system’s levers, Audemars Piguet will use the next few months to ensure they operate reliably over time. —JAMES D. MALCOLMSON
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BETA
AN INSIDE TRACK ON THE POSSIBLE AND PROBABLE FUTURE
RUNNING ON WATER F O I L E R F LY I N G YA C H T
Hydrofoils can lift racing sailboats to impressive speeds, as the last America’s Cup demonstrated, but no powerboat builder has been able to combine hydrofoils, tight turns, and stability at high speeds. But at the Dubai boat show in March, the Foiler proved that it could be done, and with panache. The 31-foot sport boat, carrying models in formal dress, lifted itself out of the water at 18 knots, quickly hitting 40 as it hovered above the water. The slender foil handled tight turns with precision. A hydrofoil uses water pressure, as an airplane does wind, to lift it out of the water as
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DESIGNER:
E N ATA M A R I N E
ODDS OF PRODUCTION:
H A V E O N E B U I LT I N 8 T O 1 2 M O N T H S it gains speed. The Foiler can handle waves of up to 5 feet in 30 knots of wind, with a smoother ride than a traditional boat because the hull is not battling waves. Its hybrid diesel-electric propulsion has two BMW engines that power electric generators. It also runs silently at 10 knots on battery power. Beyond its race-boat build quality (a carbon-fiber hull mated to steel and titanium), the Foiler uses an onboard computer that adjusts the foils so the owner can just focus on driving. Even the foil controls are easy—one button says Fly, and the other Float. —MICHAEL VERDON
GUILLAUME PLISSON
CONCEPT:
You can find a two-story home anywhere. Here, youâ&#x20AC;&#x2122;ll find a lifetime of stories. Enchanting family moments are part of everyday life at Golden Oak at Walt DisneyWorld Resort. Right now, you can live in this luxurious private community with legendary Disney service featuring custom homes from $2 million. Welcome home to where the magic is endless. Golden Oak Realty | 407.939.5713 | DisneyGoldenOak.com/Inspired Obtain the Property Report required by Federal law and read it before signing anything. No Federal agency has judged the merits or value, if any, RI WKLV SURSHUW\ 7KLV GRHV QRW FRQVWLWXWH DQ RijHU WR VHOO RU D VROLFLWDWLRQ WR EX\ UHDO HVWDWH WR 5HVLGHQWV RI DQ\ VWDWH RU MXULVGLFWLRQ ZKHUH SURKLELWHG E\ ODZ RU ZKHUH SULRU UHJLVWUDWLRQ LV UHTXLUHG EXW KDV QRW \HW EHHQ IXOıOOHG )RU 1< 5HVLGHQWV 7+( &203/(7( 2))(5,1* 7(506 )25 7+( 6$/( 2) /276 $5( ,1 7+( &36 $33/,&$7,216 $9$,/$%/( )520 2))(525 *2/'(1 2$. '(9(/230(17 //& ),/( 126 &3 3KDVHV DQG DQG &3 3KDVH )RU &DOLIRUQLD 5HVLGHQWV :$51,1* 7+( &$/,)251,$ %85($8 2) 5($/ (67$7( +$6 127 ,163(&7(' (;$0,1(' 25 48$/,),(' 7+,6 2))(5,1* 3$ 5(*,675$7,21 1R 2/ .< 5(*,675$7,21 1R 5 2./$+20$ 2))(5((6 6+28/' 2%7$,1 $1 2./$+20$ 38%/,& 2))(5,1* 67$7(0(17 )520 7+( '(9(/23(5 $1' 5($' ,7 %()25( 6,*1,1* $1< '2&80(176 7+( 2./$+20$ 6(&85,7,(6 &200,66,21 1(,7+(5 5(&200(1'6 7+( 385 &+$6( 2) 7+( 3523(57< 125 $33529(6 7+( 0(5,76 2) 7+( 2))(5,1* 9RLG ZKHUH SURKLELWHG E\ ODZ (TXDO +RXVLQJ 2SSRUWXQLW\ %URNHU SDUWLFLSDWLRQ ZHOFRPH Å© 'LVQH\ *2
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AN INSIDE TRACK ON THE POSSIBLE AND PROBABLE FUTURE
GREAT WALL DESIGNER:
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SAMSUNG
CONCEPT:
THE WALL
ODDS OF PRODUCTION:
EVEN BIG DREAMS CAN COME TRUE
At the annual Consumer Electronics Show (CES) in January, along with touting their newest production models heading to showrooms, the major television manufacturers often attempt to grab headlines by showing of their ambitious visions for the future of visual displays—dazzling concepts that aren’t quite ready for prime time. This year, Samsung went big—literally—by introducing the Wall, a gargantuan screen measuring more than 12 feet diagonally and composed of an array of micro-LED panels. However, unlike other multiscreen displays, it is almost completely seamless—one has to walk right up to the screen to even notice the faint line between panels. Because they are modular, the micro-LED panels—which use light-emitting diodes (LEDs) smaller than a micrometer to produce a vibrant 4K picture—can theoretically be arranged in any configuration and to any desired size. Though the Wall was still a prototype at CES, a few weeks before our press date Samsung revealed that the 146-inch modular TV would be released in August. —JOHN LYON
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Récital 22 Grand Récital 6-patent timepiece developed and manufactured in-house. Limited edition of 60 movements. 5-year international warranty. Hours around the hand-painted hemispherical Earth. Retrograde minutes. :LJVUKZ VU [OL KV\ISL MHJL Å`PUN [V\YIPSSVU +V\ISL MHJL KH[L Tri-dimensional precision moon phase. 9-day retrograde power reserve. Retrograde perpetual calendar on the reverse side.
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A T R I O O F S A N TA B A R B A R A R E T R E AT S A R E R E I N V E N T I N G T H E C L A S S I C C A L I F O R N I A N G E TA WAY
riviera
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Santa Barbara has long drawn comparisons to France’s flashy Côte d’Azur, thanks to its dazzling combination of mountains, sea, and sand. This year, the American Riviera may well outshine its European counterpart, as a host of new hotels and resorts open along the California city’s breezy shores. Set just of the wharf in Santa Barbara’s buzzy Funk Zone, the Hotel Californian (shown; thehotelcalifornian .com) first opened in 1925 but was forced to shutter just 1 week later when an earthquake damaged the property. Nearly a century on, the hotel has at last been reborn, this time with Martyn Lawrence Bullard– designed interiors featuring a mix of clean lines and playful Moorish accents. A splashy rooftop pool ofers some of the city’s best views of the Santa Ynez Mountains and Pacific Ocean. Up the coast, the Bacara Resort & Spa—for years a favorite weekend escape for overworked Angelenos— was given a new lease on life last fall, becoming the Ritz-Carlton Bacara, Santa Barbara (ritzcarlton.com).
The 78-acre oceanfront resort has a new Californiacool design in its 358 rooms and suites as well as a sprawling 42,000-squarefoot spa complete with an adults-only pool. Later this year, Santa Barbara will see its most ambitious new opening yet with the arrival of the Rosewood Miramar Beach Montecito (rosewoodhotels
.com). A reinvention of the city’s beloved Miramar Beach Hotel, the chic resort will evoke a true sense of American Riviera glamour with its charming garden bungalows, two palm-treelined swimming pools, and members-only Miramar Beach Club. —PHOEBE NEUMAN
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GALLERY
P Y R I T I Z E D D I N O S A U R F O S S I L S A R E T H E M A I N AT T R A C T I O N I N M O N I Q U E P É A N ’ S L AT E S T D E S I G N S
jurassic
spark When Monique Péan (monique pean.com) was crafting her first collection of responsibly sourced jewels, she traveled from her home in New York to the Arctic Circle in search of fossilized wooly-mammoth tusks that she later paired with recycled gold and conflict-free diamonds. The prehistorically chic line, which debuted in 2006, quickly established Péan’s reputation as a luxe jeweler for conscientious collectors. This spring, her love afair with primordial remains—and the creatures from which they are derived—goes full tilt with a collection of some 25 pieces featuring rare pyritized dinosaur-bone fossils from the Jurassic era. Sourced from the banks of the Volga River and the Caspian Sea, the fossils bear Jurassic minerals and traces of glittery pyrite, also known as fool’s gold. Péan describes the pieces— which come in a palette of whites, blacks, and grays—as “nature’s paintings” for their
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unique iridescent sheen. “They remind me of [avant-garde Japanese artist Kazuo] Shiraga’s performative pieces,” she says. The necklaces, earrings, and rings also feature elements such as agatized and fossilized dinosaur bone from the Colorado Plateau (near the Four Corners region of the Southwestern United States) and fossilized walrus ivory. In one standout piece—a necklace on a chain of antique natural Champagne diamonds—Péan complements the pyritized dinosaur bone with a delicate slice of meteorite, allowing its eventual owner “to wear something of the earth and the cosmos,” she says. For Péan, the ancient relics are more than just interesting-looking rocks; they’re time machines to a distant past. “Pyritized dinosaurbone fossils have this mirrored holographic quality,” she says. “They are literally mirrors from the Jurassic period. How fascinating is that?” —VICTORIA GOMELSKY
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GALLERY
C O S E N T I N O P R E S E N T S A S T Y L I S H B AT H R O O M VA N I T Y W I T H A B A C K S T O R Y
figure The new DeKauri credenza-inspired vanity gives a chic revision on first impressions. A collaboration between high-end Spanish surfaces brand Cosentino (cosentino.com) and Italian furniture company Riva 1920 (riva1920.it), the fetching piece, with its slender legs and simple lines, conceals a complex design inside. Open the doors and you reveal the unexpected: a self-contained vanity with an integrated washbasin, a mirror, ultra-slim tubular LED lighting, and storage shelves tucked into the sides. Designed by Daniel Germani, the DeKauri is also a story about material. One version of the design ($25,000) is made with kauri wood from New Zealand, harvested from giant trees whose genus dates to the Jurassic period. Stands were felled by forces of nature 50 millennia ago and buried in peatlands near present-day Auckland. The massive logs—some nearly
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230 feet tall—were wonderfully preserved, with a rough beauty that seduced Germani. “[They] are true natural sculptures,” says the Argentinian architect. “How often does one get to work with 50,000-yearold wood?” The transformative material “sparked my vision for a freestanding piece of furniture that both houses and conceals a bathroom vanity,” he says. Germani chose Dekton by Cosentino for the sink, Fantini Rubinetti’s Aboutwater faucet by Naoto Fukasawa in matte British gold, and Juniper Design lighting for ultra-minimal illumination. A second version of the cabinet (shown, $20,000) has the same interior fittings, but its exterior is a geometric patchwork of wenge, walnut, and cedar, completing the “modern-day heirloom” of Germani’s vision. “It’s almost like a private sanctuary,” he says, “where you can be messy or organized as you wish.” —ELAINE MARKOUTSAS
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The Tonella family can speak to “Rutherford dust,” that almost mythical expression of terroir ascribed to the central Napa Valley region. “After more than 100 years and four generations of growing,” says Steve Tonella, “I thought it was time to make the finished wine.” The four-generation pact with Rutherford fruit began with a serendipitous meeting between Tonella’s great-uncle Joseph Ponti and Georges de Latour himself of Beaulieu Vineyard. A relationship was born, and Ponti spent 43 years at BV, becoming chief of operations and acquiring his own vineyards along the way. Tonella’s grandfather eventually took over those vineyards, and the rest, as they say, is history. With his first vintage under the family label— 2010—Tonella went his own way. After 18 months in barrel, his Cabernet goes into bottle, but he doesn’t even start tasting it until 3 years after harvest to decide when it’s ready to release. He wants to encourage buyers to drink the wine upon release, and cellar it only if they want to. In the vineyard, he prunes late to encourage late bud break for more hang time at the end of the season. Thus, in the cooler temperatures of fall, the fruit can develop complexity (and retain acidity) without sugar levels spiking. In these maverick tendencies, Tonella might feel a bit like David to Napa’s Goliaths, but his wine shows the value of hand curation by a small grower-producer. The 2014
star dust
S. R. Tonella Cellars Cabernet Sauvignon ($88; srtonella
cellars.com) opens with whifs of spiced plum and mocha followed by layers of generous but bright blackberry and cassis wrapped in fine-grained tannins and a hint of earthy minerality— call it Rutherford dust.
ROCCO CESELIN
—SARA SCHNEIDER
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T H E U R - 2 1 0 B L AC K H AW K HOUR SATELLITE INDICATION WITH AUTOMATIC WINDING REGUL ATED BY TURBINES W W W.URWE RK.COM
LACKHAWK
GALLERY
B A G L I E T T O M A K E S A P O I N T W I T H I T S E L E G A N T, A R R O W - S H A P E D V - L I N E YA C H T
sharp ship The newest boat from Baglietto (baglietto .com) was born of a desire to reinterpret the stolid semi-displacement yacht. In an efort to upgrade the genre—traditional examples of which have plenty of space but lack pizzazz—the Italian yard commissioned three design firms to come up with new interpretations. The project’s most recent and final product—the 164-foot Baglietto 50m SD by Santa Maria Magnolfi, from the eponymous design team—completes Baglietto’s V-Line series of yachts. “We wanted something that was totally diferent than any boat on the market,” says
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the brand’s CEO, Michele Gavino. “It had to be sporty, with good volume, and ofer excellent views of the water—but fast, too. Its top speed of 20 knots is faster than most other semidisplacement yachts.” The boat resembles a massive, elegant arrow, featuring a plumb bow with straight, aerodynamic lines along the hull and upper deck. The slender superstructure, framed in tinted glass, was inspired by older Bagliettos like the 85-foot Chato from the 1980s. The interior, however, is unmistakably 21st century. The upper deck showcases a spacious inner saloon that leads out
to an overhang for alfresco dining and then onto a large sundeck. On the main deck is a 650-squarefoot master suite with a generously sized separate oice, walk-through dressing room, and fullbeam bathroom with skylight. Owners can opt for a large gym or VIP cabin on the main deck behind the master. Four guest staterooms are on the lower deck. “The internal spaces for a 50-meter boat are exceptional,” Gavino says. The yachts’s spaciousness—and pizzazz— extends to its ample storage for toys, which can include a 20-foot tender, personal watercraft, and a rigid inflatable boat. —MICHAEL VERDON
U R W E R K G O E S AT O M I C W I T H I T S L AT E S T T I M E K E E P E R
ALEX ROSE
GALLERY
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With its bulky aluminum body and constantly running digital milliseconds indicator, the latest timepiece from Urwerk (urwerk.com) wouldn’t look out of place as a nuclearbomb prop in a James Bond movie. That comparison proves apt upon closer inspection of the 81-pound clock—the Urwerk AMC is indeed atomic. A high-precision rubidium clock inside the AMC powers the display and synchronizes, regulates, and winds a removable wristwatch that is attached to the top of the device via a complex mechanical linkage. This marvel of modern horology may seem like a novelty, but the AMC is rooted in tradition. In the 18th and early 19th centuries, the legendary watchmaker Abraham-Louis Breguet made a number of Sympathique clocks that similarly mated with pocket watches. “Breguet’s most advanced Sympathique was able to regulate, synchronize, and wind its watch,” says Dominique Buser, head of Urwerk’s R&D department, which worked on the AMC over a 10-year period. “This is really Urwerk’s modern interpretation.” Urwerk has experimented with interactive links to the timekeeping vitals of its wristwatches for several years, and the AMC’s functionality is a logical extension of those capabilities. The development team was able to place many of the key mechanisms inside the wristwatch itself. Nevertheless, the complexity of the atomic clock—which runs at a temperature of 103.1 degrees—means that the company will produce only two or three at most, with delivery beginning at the end of the year at the earliest. Pricing has not yet been determined, and it will likely run well into the seven figures. But for lovers of precision timekeeping, the clock may be the ultimate possession. “The rubidium element has a precision of 1 second every 317 years [at least],” says Buser. “I think it’s enough for us.” —JAMES D. MALCOLMSON
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GALLERY
R E V O LO G Y C A R S C O N T E M P O R I Z E S A 1 9 6 0 S C L A S S I C
Though the 1960s were a time of great automotive artistry, many of the memorable muscle cars of the day required a fair amount of muscle to drive. A machine that married the bygone beauty of that era with contemporary convenience, performance, and safety features would be an automobile for the ages—and that’s exactly what Revology Cars (revologycars.com) has created with its latest release, the Revology 1967 Shelby GT500.
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“The 1967 GT350 and GT500 were the last Shelby Mustangs built at the Shelby facility in Venice, Calif.,” says Tom Scarpello, owner of the Florida-based low-volume vehicle manufacturer. “We take the GT500's 50-year-old platform and redesign it for improved functionality, while keeping the basic architecture and looks of the original car.” Revology’s take on the GT500 features an oicially licensed reproduction body (made of
steel), a double-wishbone front suspension, a three-link rear suspension, rack-and-pinion power steering (hydraulically assisted), and a Roush Performance all-aluminum, 5-liter supercharged V-8 engine that churns out 600 hp and 475 ft lbs of torque. The modernized Mustang, which also includes high-tech touches such as Bluetooth connectivity and remote keyless entry, has a starting price of $219,000. —VIJU MATHEW
YOSHI AMANO
memory
L U X U R Y P E R F O R M A N C E P A S S I O N
Argentinian-style Gaucho Grill by Kalamazoo
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kalamazoogourmet.com
GALLERY
H O L LY W O O D A P P E A R A N C E S A R E P U T T I N G T H E S P O T L I G H T O N A LO W - P R O F I L E LO N D O N S H O P
leather bound On London’s upscale Chiltern Street resides Cromford Leather
JKF MAN
(cromfordleather.co.uk), a small artisanal shop that has quietly been the go-to source for custom leather jackets, alterations, and repairs of fragile vintage pieces since 1971. Founded by Savile Row–trained tailors Alan Sprooles and Peter Goodall, Cromford started creating its own ready-to-wear leather pieces in the 1970s. One of its signature pieces is an Eastwood three-quarterlength sheepskin military coat that was worn by actor Idris Elba at Sundance earlier this year. The discreet brand also found its way onto the big screen recently when Brad Pitt and Colin Firth wore its jackets in Allied and Kingsman: The Golden Circle, respectively. The Hollywood cameos have helped fuel demand for Cromford’s bespoke designs (starting at $4,200), which include a newly completed navy-blue snakeskin dinner jacket with blue suede lapels. “The beauty of bespoke is that the world is your oyster,” says Cromford’s director, Pauline Harris. “The quality of the skin is what makes our garments unique, and it’s lovely to pick the finest leather and create an original piece which showcases that ability.” —PAIGE REDDINGER
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GALLERY
T H E N E W AV E N T H O W I R E L E S S H E A D P H O N E S C A N B E C U S T O M I Z E D T O Y O U R U N I Q U E A U R A L P R O F I L E
selective
While no two ears are the same, most headphones are one-sizefits-all when it comes to audio output. The German audio manufacturer Beyerdynamic (beyer dynamic.com) is out to address this incongruity with its new Aventho wireless headphones, whose output can be personalized based on data collected from a brief hearing test. The Aventho headphones sound impressive right out of the box, but the company’s Make It Yours app (available for Android and iOS
devices) enhances the experience by analyzing your aural profile. After asking your age, the app plays a series of tones at varying pitches and volumes. You indicate which tones you hear by pressing a button on the screen. The whole process is quick and easy, and the diference is apparent immediately, with the headphones delivering richer and more nuanced sound. The app stores your personal data inside the headphones, so they can deliver the full benefits of your custom profile no matter what Bluetooth source they are paired with. If there’s a drawback to the technology, it’s that the Aventhos can store only one profile at a time. But once you listen to your customized headphones, you won’t want to share anyway. —JOHN LYON
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BR-X2 TOURBILLON MICRO-ROTOR EXTRA-THIN BR-CAL.380 MANUFACTURE CALIBRE - LIMITED EDITION OF 99 PIECES
The movement and case of the BR-X2 form a single mechanical unit encased between two sapphire crystal plates. This innovative design gives the appearance that the case is invisible and that the wearer has the unadorned movement on the wrist. The BR-X2 calibre is equipped with a mechanism regulated by an automatic tourbillon, wound by a micro-rotor. Bell & Ross Inc. +1.888.307.7887 · e-boutique: www.bellross.com
GALLERY
G O R D O N & M A C P H A I L’ S N E W R E L E A S E M I G H T B E T H E L A S T S I N G L E - M A LT S C O T C H F R O M T H E 1 9 5 0 S
nifty at 60 Linkwood single malt is a hearty, resiny Speyside whisky that is most commonly used to add depth and finesse to Johnnie Walker and other scotch blends. But Gordon & MacPhail (gordonandmacphail.com)—one of the world’s leading specialists in the maturation of single-malt Scotch whisky—knew it had something special with Cask 20 from the Linkwood Distillery. A first-fill sherry hogshead, Cask 20 was laid down at the Linkwood Distillery on January 3, 1956, and carefully watched over by generations of the Urquhart family, owners of Gordon & MacPhail. Early on, the whisky had become so extraordinary that it was earmarked to be an ultra-aged single cask. “The structure was sound, and the flavors were still developing,” says Stephen
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Rankin, Gordon & MacPhail’s director of prestige and a member of the fourth generation of Urquharts. “We felt there was still more to be gained from this cask, and more importantly, more to be learned from it.” Finally, in June 2016, the decision was made to bottle the whisky, which represents the last 1950s cask from the Linkwood Distillery in Gordon & MacPhail’s inventory—and potentially the world’s last remaining single malt from that decade. Fragrant with dark cherries, maple syrup, smoke, and toasted almonds, the Private Collection from Linkwood Distillery 1956 filled just 56 individually numbered decanters, though only 53 have been released, priced at about $31,000 each. —RICHARD CARLETON HACKER
NEW
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SCHEDULE A FITTING
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GALLERY IN BRIEF
have a blast The Blast Golf (blastmotion.com) training system from motion-capturetechnology company Blast Motion measures nearly a dozen aspects of a player’s swing via sensors that attach to the top of any club’s grip. The data syncs with the company’s recently updated Blast Golf mobile app, through which users can access a virtual training center complete with tips, drills, and tutorials. With their weak areas pinpointed and analyzed, golfers can more effectively focus their training, which will help develop greater consistency—especially on the greens. —SHAUN TOLSON
signature shades
—PHOEBE NEUMAN
—VIJU MATHEW
How does your space differ from other automotive museums? Our concept was to create a purpose-built facility just for cars. I’m an engineer by training and was the CEO of a high-tech company for many years, so technology is my forte. I contacted curators of museums and asked them, “How do you keep a painting for 1,000 years?” What I learned was that it’s all about controlling humidity and temperature. This facility has temperature control, humidity control, dust control, and antibacterial control. It’s essentially on par with a hospital operating room.
hot seat Brother-and-sister duo Aaron and Miranda Jones of Galanter & Jones (galanterandjones.com) are a hot topic in outdoor furnishings. Each of their pieces, when plugged into a regular 110-volt outlet, can be heated to between 0 and 120 degrees for supreme comfort. Galanter & Jones’s latest design, the Kosmos chair ($1,700), is a sleek number made of high-tech cast concrete and powder-coated stainless steel. The San Francisco–based brand also does custom projects, promising that your personal temperature is paired with a personalized piece. —ARIANNE NARDO
a sure bet
number is up After just 3 years of production, Lotus (lotuscars.com) will soon bid farewell to its much-loved 3-Eleven model—but not before unveiling a final version. The 3-Eleven 430 boasts increased power, lighter weight, and improved aerodynamics. Propelled by a 430 hp, supercharged 3.5-liter V-6 engine, the 2,028-pound featherweight flies from zero to 60 mph in 3.1 seconds and to a top speed of 180 mph. Production of this last-of-the-line roadster is limited to just 20 examples, each priced at about $142,500. —HOWARD WALKER
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A racecar driver with two Masters Championship titles in the Porsche Pirelli race series, Steve Goldman is also a major automobile collector who built a private museum in Malibu, Calif. Now his museum is on the market for $10 million.
The only Irish whiskey named for an 18th-century racehorse is back in the saddle with a new chestnut-colored beauty. The Tyrconnell 15 Year Old Madeira Cask Finish ($100, thetyrcon nell whiskey.com) spent its final months of aging in flavor-rich wine casks from Portugal, which imbued it with saltiness and pleasant notes of cocoa, toffee, and nutmeg. The finish is long and powerful. It’s a flat-out winner. —DAN DUNN
Why is humidity control so important? The research that I did suggested that what damages rubber, belts, and plastic components is fluctuating humidity levels. At high levels, humidity gets absorbed into these materials, and then it evaporates when levels are low. After thousands of such cycles, materials crack. If you take a look at even my oldest cars, every piece of plastic is in perfect condition, every belt is fine, nothing fails—because of the humidity balance within the building.
L.G.R: ILARIA MAGLIOCCHET TI LOMBI; G ALANTER & JONES: STEVEN KILZNER; LOTUS: JAROWAN POWER
After stumbling upon his grandfather’s stash of 1940s sunglasses, Luca Gnecchi Ruscone was inspired to start his own line, engaging three Italian artisanal eyewear makers outside Rome to make his frames. Now, L.G.R (lgrworld.com)—whose classic silhouettes and fashionforward details garnered almost instant popularity—is celebrating its 10th anniversary with the opening of its first-ever flagship in Milan last November and the launch of the Heritage Limited Edition collection. The collection features new variations on four of the brand’s signature frames, including the Asmara ($470) with sporty acetate eye guards.
Q& A: STEVE GOLDMAN
Life Inspired
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A Grand Gesture $10 million– $15 million “Using thick lines and monochromatic spaces as his central compositional elements, [Joan] Miró fully explored the possibilities of movement within a twodimensional field,” says Lisa Dennison, chairman of Sotheby’s North and South America, of the artist’s oil on canvas Femme, oiseau (1969). Executed relatively late in Miró’s career, the expressive work leads an offering of 26 blue-chip pieces hailing from the collection of Morton and Barbara Mandel of Cleveland, Ohio, at Sotheby’s New York on May 16. sothebys.com
Curios /Autions & Fairs
BY ANGELA M. H. SCHUSTER
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Curios /Autions & Fairs
In Top Gear Estimate Upon Request “The prospect of acquiring the late Ayrton Senna’s recordbreaking 1993 Monaco Grand Prix–winning McLaren MP4/8A on the 25th anniversary of his win is causing tremendous anticipation within the international car-collecting community at its highest level,” says Mark Osborne, global director of motorsports for Bonhams. Considered to be the most significant Grand Prix car to hit the block since the house sold the ex–Juan Fangio 1954–55 Mercedes-Benz W196R in 2013, the car leads Bonhams’ Monaco sale on May 11. In contrast to the Fangio car, Osborne explains, Senna’s MP4/8A Chassis No. 6 is both fully operational and still equipped with the same engine and gearbox that propelled it around Monte Carlo in 1993 to his recordbreaking sixth win there. “Without doubt,” Osborne says, “Senna was the most charismatic Formula 1 driver of the modern era.” The car is expected to race past an unpublished estimate of $6 million. bonhams.com
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Le grand déjeuner $15 million–$25 million “On the heels of the recordsetting sale of Fernand Léger’s Contraste de formes (1913), which realized $70,062,500 at our house this past November, we are thrilled to be offering his 1921 oil on canvas Le grand déjeuner—one of his most celebrated motifs—in our May 15 evening sale,” effuses Max Carter, head of the department of impressionist and modern art at Christie’s in New York. The painting is closely related to Léger’s monumental Three Women (1921–22), now in the collection of the Museum of Modern Art in New York. Other notable lots include Vincent van Gogh’s Vue de l’asile et de la Chapelle de Saint-Rémy (1889), formerly in the collection of Elizabeth Taylor. The movie star’s art-dealer father, Francis Taylor, had purchased the painting at auction in 1963 as a gift for her. He paid a seemingly paltry £92,000 for the works, which is about $2.5 million in today’s dollars. The Van Gogh carries an unpublished estimate in the region of $35 million. christies.com
“Man needs color to live; it’s just as necessary an element as ire and water.” — F E R NA N D L É G E R
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Roman Bronze Table Price P i U Upon R Requestt “This unique bronze table is of the highest of Roman luxury in antiquity and is a perfect example of where modern artists like Alberto Giacometti may have found inspiration for their similarly beautiful works in bronze,” says Hicham Aboutaam of Geneva-based Phoenix Ancient Art. He is offering the 2,000-year-old table with legs in the form of wolves at TEFAF New York Spring, the second edition of which runs May 4 through 8 at the Park Avenue Armory. phoenixancientart.com; tefaf.com
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Con Macchie Vase $90,000–$120,000 “With his painterly con maccia series and iconic Pezzato works, Fulvio Bianconi expresses the best of the Italian spirit in all its passions and joys,” says Richard Wright, president of the eponymous Wright auctions. On May 23, the Chicago-based house is holding a single-owner sale of more than 100 pieces, including Bianconi’s con macchie vase in transparent glass with dark amethyst decoration, which was blown at the Venini workshop on the Venetian island of Murano in 1950. According to Wright, the collection, built over the course of more than two decades, constitutes the finest selection of postwar Italian glass to ever come to market. wright20.com
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Urban–Járay Armchairs $435,500 Wolfgang Bauer of the Vienna-based Bel Etage gallery is presenting a pair of beech armchairs at TEFAF New York Spring that were designed by Austrian Josef Urban and Romanian collaborator Sándor Járay for the 17th Hagenbund exhibition in 1905. The chairs have a pearwood veneer, are inlaid with mother-of-pearl and white metal, and have cast white-metal cuffs. beletage.com
Bicho (maquette) $1 million “Lygia Clark’s Bicho (maquette) (1960) is a stellar, iconic work by one of the preeminent artists of the 20th century—not only in her native Brazil but globally,” says Donald Johnson Montenegro, director of the New York– based Luhring Augustine, who will have the aluminum sculpture at the gallery’s stand at TEFAF New York Spring this month. Constructed of hinged metal planes, Clark’s kinetic pieces enable the viewer to arrange them in any number of configurations, such that they become, in essence, performative, time-based events. luhringaugustine.com
“Flexible is a true masterwork by JeanMichel Basquiat, created in 1984 at the pinnacle of his career after he had been rocketed from the New York City underground scene to international fame,” says Scott Nussbaum, head of 20th-century and contemporary art at Phillips in New York, adding that it is among the most ambitious works the late artist undertook. Consigned by Basquiat’s estate, the 8.5-foot-tall panel painting in acrylic and oil stick headlines the 20th Century & Contemporary Art Evening Sale at the house on May 17. It carries an unpublished estimate in excess of $20 million. phillips.com
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CLARK: O MUNDO DE LYGIA CLARK-ASSOCIAÇÃO CULTURAL, RIO DE JANEIRO; COURTESY OF LUHRING AUGUSTINE, NEW YORK, AND ALISON JACQUES G ALLERY, LONDON; LICHTENSTEIN: ESTATE OF ROY LICHTENSTEIN
Flexible Estimate Upon Request
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Amlash Zebu Bull Rhyto Rhyton Price Upon Request A well-provenanced 3,000-year-old Near Eastern terra-cotta libations vessel in the form of a Zebu bull, a species native to the Indus Valley, is being offered by London dealer Charles Ede at the spring edition of TEFAF New York this month. charlesede.com
Imperfect Sculpture Price Upon Request Roy Lichtenstein’s cast-iron and painted stainless-steel Imperfect Sculpture (1995), No. 1 of an edition of six, is among the blue-chip works available from New York–based Castelli. (No. 4 in the series sold for $506,500 at Christie’s New York in November 2011.) Castelli is one of more than 190 dealers exhibiting at the Frieze Art Fair in New York, the seventh edition of which runs on Randall’s Island May 3 through 6. castelligallery.com; frieze.com
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Curios /The Collector
TEXT
PHOTOGRAPHY
ANGELA M. H. SCHUSTER
KRISTINE LARSEN
“If only for a brief moment, you become party to an intensely personal transaction that was never meant to include you.” —PEDRO CORRÊA DO LAGO
“Autograph—the very word that
defines what I collect—is misleading,” says Pedro Corrêa do Lago. “As I often say, every signature may be an autograph, but not every autograph is a signature.” ¶ For the Rio de Janeiro– and São Paulo–based publisher and art historian, who for more than 26 years was the local representative for Sotheby’s in Brazil, collecting autographs has become an obsession—a “voyeuristic fetish” that provides an intimate window into the thoughts of others. “If only for a brief moment,” he says, “you become party to an intensely personal transaction that was never meant to include you.” It is also a passion that by his own admission borders on madness: “Luckily for me, Bia, my wife of 24 years, is a trained psychoanalyst.” The son of a Brazilian diplomat who for a time was his country’s ambassador to France, Corrêa do Lago began building his collection at the tender age of 11, chasing down artists and writers in search of pen pals. In the half century since, he has amassed more than 100,000 documents. These include letters, literary works, drawings, and musical scores penned over the course of nearly a millennium by such noted thinkers as Albert Einstein and Isaac Newton, writers Marcel Proust and Emily Dickinson, and composers Wolfgang Amadeus Mozart and Ludwig van Beethoven. On June 1, a tightly curated selection of 140 works from his collection—considered by many to be the largest Pedro Corrêa do Lago at the Morgan Library, where an exhibition of autographs from his collection goes on view June 1.
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Other works in the collection include a letter written byy Louis Pasteur in which the French physician complains to a friend off an intestinal malady that only Champagne seems to cure, and a bill for psychoanalytic services from Sigmund Freud.
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in the world—will go on view in The Magic of Handwriting, an exhibition at New York’s Morgan Library that runs through September 16. Among his favorites is a letter written by Vincent van Gogh to the Ginoux, his innkeepers in Arles, just 2 months before his death in July 1890. In it, Van Gogh is arranging for the shipment of furniture and other personal efects from Arles to Paris— specifying the items he would like returned to him and those that the couple may keep to ofset any expenses. To save money, he suggests that the Ginoux empty his mattress of straw to reduce its weight and thereby its cost of transport. “Had the letter been written by Claude Monet, Camille Pissarro, or any other artist, it would have been quite banal,” says Corrêa do Lago. “The great point of this letter is that Van Gogh ends up providing an inventory of the contents of arguably the most famous room in the history of art.”
A letter from Wolfgang Amadeus Mozart to his father, Leopold, in which he describes “Mademoiselle Weber’s greatest merit, which is her superb cantabile singing.”
SUCCESSION H. MATISSE /ARTISTS RIGHTS SOCIET Y (ARS), NEW YORK. COLLECTION OF PEDRO CORRÊA DO LAGO
E In an 1890 letter to the innkeepers of the Yellow House in Arles, Vincent van Gogh arranges the return of the contents of his bedroom, which was the subject of his famed painting from 1888.
E An illustrated letter from Fauvist Henri Matisse to the art publisher Albert Skira, dated February 16, 1949.
While many of Corrêa do Lago’s most prized autographs have been acquired at auction and from private dealers, others have been picked up as bargains in local bookshops. A case in point, he says, is a letter from Mohandas Gandhi, written 10 months before the Indian
activist’s assassination in 1948. “It is a moving and prophetic letter in which he says, ‘I must quench a fire but the odds are so great against me that the fire may quench me.’ I could not have paid more than $5 for the letter, which I happened upon in a Portuguese bookshop, of all places.” The documents, he says, have not only brought him a great deal of pleasure but also given him a profound sense of purpose in his travels, for one can always find an antiquarian bookseller—be it in Prague, Barcelona, Lisbon, or Naples. “And how else,” he asks, “can one have such close contact with those whom you admire but to hold in your hands an incredible, ephemeral fragment of their life, especially when reading between its lines can lead to the discovery of the unexpected?”
E A bill for psychiatric services from Sigmund Freud: 20 sessions for 2,000 schillings.
E In a letter from January 1889, Paul Gauguin expresses concern over his friend Van Gogh’s mental breakdown, writing that he “feared there would be a fatal or tragic accident.”
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Curios /Books & Manuscripts
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Notable Discovery $147,700–$221,500
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A musical score by Claude Debussy for Hymnis, a lyrical comedy by Théodore de Banville, leads a sale of rare books and manuscripts at Christie’s in Paris on May 25. “Composed circa 1882, the early work is a musical love letter to muse Maris Vanier, who was married and 14 years his senior,” says Adrien Legendre, head of manuscripts for the house, adding that about a third of the signed score’s 29 folios have never been published. christies.com
Pious Must-Have $49,000 “With its grotesque ornamentation and mythical creatures as border decoration, this Book of Hours, with text in Latin and French, was among the most luxurious produced by the Maître de l’Échevinage de Rouen, a noted miniaturist of the second half of the 15th century,” says Christoph Calaminus, head of rare books at Ketterer Kunst. The richly illustrated work, executed at Rouen circa 1470, headlines a sale of books and manuscripts at the house in Hamburg on May 28. kettererkunst.de
“Music is the silence between the notes.” — C L A U D E D E B U S SY S
Limited Run $210,000 “Printed by William Morris at the Kelmscott Press in 1896, this edition of The Works of Geofrey Chaucer is one of just 425 copies on paper, from the total edition of 438 copies,” explains London dealer Peter Harrington, who will be presenting the work at the Antiquarian Booksellers’ Association Rare Book Fair in London, which runs May 24 to 26. Its 87 woodcut illustrations are by Edward Burne-Jones. rarebookfairlondon.com; peterharrington.co.uk
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Cosmic Vision $494,000 “Andreas Cellarius’s Harmonia Macrocosmia of 1661 is without doubt the finest celestial atlas ever realized,” says dealer Daniel Crouch of London and New York. The rare volume, bound in a contemporary red Morocco binding, is available at his stand at the Antiquiarian Booksellers Association Rare Book Fair in London. crouchrarebooks.com
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The Meaning of Life $185,000–$245,000 A collection of letters written by Parisian publisher Gaston Gallimard to Marcel Proust goes under the gavel at Sotheby’s in Paris on May 24. The letters pertain to the publication of the novelist’s serialized seven-volume opus À la recherche du temps perdu (In Search of Lost Time). A cerebration on the meaning of life, the novel—written between 1909 and 1922 and published between 1913 and 1927—is Proust’s best-known work, having garnered him the prestigious Prix Goncourt in 1919. sothebys.com
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Adventures in Eating The Best Young Chefs: 84 | The Return of Classic French: 92 | Culinary Destinations: 100 R O B B R E P O R T. C O M
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The Future Is Now From LA to New York, Minneapolis to Nashville, we found a talented new generation of women and men telling their stories through cooking. With exceptional skill, regional and global influences, and an eye for great ingredients, they’re showing that the country’s culinary future is bright. These are the seven best young chefs in America. By J E R E M Y R E PA N I C H
Photography by M A R K M A N N
JIMMY PAPADOPOULOS CHICAGO AT HIS RESTAURANT, Bellemore, Jimmy Papadopoulos quickly made an impression on Chicago—and Instagram—with a showstopping starter. “I’m a big believer that first impressions matter,” Papadopoulos says. “What is that first impression going to be? I want to serve something grand.” Grand but in a tiny package, his miniature custard pie topped with caviar, an oyster, and crisp green apple to cut through the richness is a luxurious and inspired little bite that’s as beautiful as it is delicious. And yet there’s another, humbler starter on Papadopoulos’s menu
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that is perhaps an even greater testament to his creativity and craft: his dinner rolls. Back in 2016, as he was brainstorming for his New American restaurant, Papadopoulos was snacking on some sweet, flufy, store-bought rolls when he had an idea. “Growing up in the Midwest, we’d have King’s Hawaiian rolls served with my mom’s molasses ham,” he says. “They’re the most basic, delicious roll.” Indeed, it’s hard to improve on the Hawaiians—but Papadopoulos has. Not only do his staf members bake fresh rolls in house, they also create their own butter, by steeping
ham scraps in Wisconsin cream to make a salty, smoky cultured spread. “The magic is the butter,” he says. The real magic is Papadopoulos’s entire menu. The same care he takes in making butter is seen throughout the selections at Bellemore. From his rolls to his steak tartare (made with venison, not beef) to his hamand-cheese sandwich made with broiled raclette and shaved country ham to his duck breast dry-aged for 21 days in house, he has an ability to take a familiar dish and add a twist that’s clever without being obnoxious— even if it is a social-media star.
â&#x20AC;&#x153;What is that first impression going to be? I want to serve something grand.â&#x20AC;?
The Future Is Now
JESSICA LARGEY LOS ANGELES
“I don’t start with proteins and then build in vegetables, which is what you’re taught in culinary school. I start with vegetables, compose the dish, and find proteins to accent it.” 86
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“MY MOM THOUGHT it was pretty creepy,” Jessica Largey confides. “Ever since I was a little kid, I was obsessed with our small-town butcher. My dad would take me down there, and I loved watching him work.” Largey’s early fascination with food wasn’t restricted to the butcher—or to weirding out her mother. In fact, her mom played a big role in making the Los Angeles–based chef the budding star she is today. “We never had processed food,” Largey says. “If I asked for a snack, she’d give me a cucumber and a bell pepper—that’s it. I didn’t even get ranch. I love that she made us love vegetables.” Cutting her teeth at Providence in Los Angeles—and later working her way up to chef de cuisine at Manresa in Los Gatos, Calif.—Largey was a student not just of expert technique but of sourcing great meat and produce. “I shopped for vegetables at Providence; I was a produce snob,” she says. “At Manresa, my favorite way to create was to go to the farm. Being at a market or farm is when I get flooded with ideas.” That font of creativity helped earn Largey a James Beard Rising Star award in 2015 and, this year, the chance to open her own restaurant in Los Angeles. At Simone, she’s taking those fine-dining chops and relaxing a little. “It’s more stripped down and casual because that’s where I’m coming from. There’s still executing at a high level, but I don’t need a flower and a tiny garnish for every bite,” she says. “I’m making food I want to eat: clean, simple, and approachable.” And though Largey had a special cold room built into Simone to indulge her love of butchering, it’s her mother’s influence that diners most readily see. It’s also what has made her a unique talent in the culinary world. “I always create food based around vegetables,” she says. “I don’t start with proteins and then build in vegetables, which is what you’re taught in culinary school. I start with vegetables, compose the dish, and find proteins to accent it.”
JOSEPH “JJ” JOHNSON NEW YORK
“When I’m cooking, it’s ’90s hip-hop and R&B. It’s that sing-along, happy music. That’s really key when it comes to dining.”
“ THE PHOTOGRAPHER told me to bring my favorite kitchen utensil. I brought my boom box,” chef Joseph “JJ” Johnson exclaims with his ever-present laugh. “When I’m cooking, it’s ’90s hip-hop and R&B. It’s that sing-along, happy music. That’s really key when it comes to dining. It’s more now than just food and service.” It doesn’t hurt to have great food, as well. Johnson delivers on that front with a cuisine he calls Afro-Asian, a style that was inspired by a trip he took with chef Alexander Smalls. “I was truly lost before I went to Ghana. It was a pivot point for me,” he says. “I had cooked at big restaurants before and worked in the Morgan Stanley executive dining room. Ghana taught me what I was going to become.” There, Johnson saw how Chinese immigrants and Ghanaians blended their cuisines. He saw similar fusions—and the efects that migration had on food—on subsequent trips to Singapore, Israel, and India. “These cultures have lived together; I’m just bringing those flavors of food together,” he says. “It’s who I am as a person. My dad’s African-American; my mom is West Indian and Puerto Rican. I’ve been around this food, and I was never able to express it.” After garnering acclaim as chef of the Cecil and the legendary jazz club Minton’s in Harlem, Johnson left to explore the bounds of his cuisine. Last fall, he took a stint as the first long-term chef in residence at Chefs Club in New York, a run that was extended for 2 months because of diner demand for dishes like beef short rib covered in hoisin barbecue sauce with beef-fat fried rice, roti, and kimchi. He recently published the cookbook Between Harlem and Heaven with Smalls, his old mentor at the Cecil and Minton’s. Now he’s at work on his latest project: a series of restaurants—from sit-down to casual—under the company InGrained Hospitality Concepts. At Johnson’s new spots, you can be sure that R&B and hiphop will be playing. “The music and food are a perfect fit,” he says. “The ’90s was an era of expression, and Afro-Asian food is expressing food migration.”
JA MIE M A LONE MINNEAPOLIS
“We’re making fun of ourselves a bit. I like to be a little gaudy and ridiculous.” LIKE MANY CHEFS, Jamie Malone learned to cook using French technique. In fact, she fell in love. “It’s almost an emotional thing, like when you first start listening to music when you’re a kid,” she says. “And no matter what, your whole life, if you first start listening to punk rock, that’s the music you always love. And I guess maybe it’s that way with food, too.” That sentiment might explain why Malone ditched a finedining restaurant she was conceiving to devote herself to the 70-year-old Grand Café in Minneapolis. At first, Malone merely put her own project on the back burner to help the Café’s previous owners; but when they decided they wanted out of the restaurant entirely, in 2017 she saved the Twin Cities institution from closing by buying it, remaking it to her own vision, and devoting it to her first food love. “It was so obvious to me it needed to be an old-fashioned French restaurant because it’s a really old building and needed to stay that way—keep that sweet, soulful sentiment,” Malone says. “It’s really fun to go back and play with French food in a setting that makes sense.” Her menu features traditional dishes like pike quenelles, and twists on classics like a Paris-Brest that’s filled with chicken-liver mousse. The result is one of the Midwest’s most exciting restaurants. But the success is not just on the strength of the food; Malone has also created a playful atmosphere to enjoy it in. “The food is masculine—it’s meat heavy. We’re not doing tweezer food,” she says. “But the restaurant is super feminine. It’s all pink and flowers, and we’re making fun of ourselves a bit. I like to be a little gaudy and ridiculous.”
The Future Is Now
JEREMIAH STONE and FABIÁN VON HAUSKE VALTIERRA NEW YORK
“Everyone told us we need to act a little older. We don’t take ourselves seriously, but we take what we do extremely seriously.”
IN THE BATHROOM at Contra, one gets the sense that this Michelin-starred restaurant is more casual than most. Above the sink is a framed picture of the Manhattan hot spot’s star chefs, Jeremiah Stone and Fabián von Hauske Valtierra, smashing cakes into each other’s faces. “Everyone told us we need to act a little older,” says von Hauske, who with his cochef and business partner also runs critical darling Wildair and the hotly anticipated Una Pizza Napoletana. “We don’t take ourselves seriously, but we take what we do extremely seriously. We find humor in the same things, and we’re just able to channel that. That’s what gives our restaurants the energy they have.” Adding to this unique energy is the time that Stone, born and raised in Maryland, and von Hauske, a Mexico City native, spent outside the Americas. They met in New York nearly a decade ago at about the same time each of them decamped to Europe to build their culinary chops. Von Hauske explored the budding New Nordic scene at Fäviken and Noma, while Stone worked in Paris as the city’s influential bistronomy movement blossomed. “It was an exciting time,” Stone says. “It returned to cooking very humbly and simply. A sauce may not have had all the little details like you would see in New York, but man, once you tasted it, it was mind-blowing. We stripped away everything you didn’t need.” Returning to New York, they opened Contra together in 2013. The tasting-menu restaurant is rooted in European cuisine, but the chefs call it modern American. “There’s a lot of influence from France, and all these little Japanese and Spanish influences, but nothing is too ethnically driven,” Stone says. “It’s a New York restaurant.” In 2015 came Stone and von Hauske’s wine bar, Wildair, which is now beloved for its natural wines, delicious food, and lively atmosphere. “It’s not a wine bar in the sense of the American scene, but more of the really fun wine bars in Europe,” Stone says. Now they’ve partnered with esteemed pizzaiolo Anthony Mangieri to bring his Una Pizza Napoletana back to the Big Apple. There’s no word yet on whether they’ll smash slices into each other’s faces to commemorate the opening.
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The Future Is Now
JULIA SULLIVAN NASHVILLE
“We wanted something more feminine and convivial, like the kind of place that we would want to go with our girlfriends.”
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THE OYSTER MENU at Henrietta Red ofers a glimpse inside Julia Sullivan’s head. Instead of two or three options to choose from, guests peruse a selection of as many as 16 varietals sourced from around the United States, from the Atlantic to the Gulf to the Pacific. Beside each name is a place of provenance and a trio of evocative descriptors to help guide diners’ decisions. The restaurant’s meticulous and thoughtful menu celebrates great product—and comes as no surprise when you learn that Sullivan spent her formative years working for master of craft Thomas Keller and champion of farm-to-table Dan Barber. Following her time at Per Se, Blue Hill, and other New York restaurants, she returned to her hometown of Nashville, where she opened Henrietta Red in 2017. While her menu at Henrietta Red reveals the influences of U.S. culinary greats, Sullivan has a style all her own. The restaurant’s airy and welcoming design, seafood-driven cuisine, food with a touch of personal history, and beautiful wines curated by her business partner and sommelier, Allie Poindexter, stand out in food-rich Nashville. “Most of the restaurants I saw opening in Nashville were large industrial spaces with concrete floors, brick walls, exposed ceilings, serving Southern food and whiskey,” Sullivan says. “We wanted something more feminine and convivial, like the kind of place that we would want to go with our girlfriends.” The idea began as an oyster bar but grew to include a seasonal menu full of delicious and thoughtful dishes. Housemade flatbread is served with butter whipped with anchovies. An impossibly light and delicious brown-butter-and-parsnip puree comes crowned with an array of seared scallops. And a perfectly constructed salad of red butter lettuce, mustard, toasted almonds, pickled turnips, Cara Cara oranges, and Castelvetrano olives hits every note from salty to sweet to sour. Also spanning the flavor spectrum are Sullivan’s oyster oferings, which on any given night might range from briny Night Tides to creamy Murder Points to sweet Saucey Lady Shells.
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French Revival
Daniel Rose is making Americans fall in love with the classic cuisine all over again. By JER EM Y R E PA N IC H Photog raphy by K E L S E Y FA I N
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French Revival
On a Friday afternoon, Le Coucou in New York is booked solid. The dining room is full of friends celebrating a birthday, coworkers on leisurely lunches, parents treating their college-age ofspring to something superior to Kraft Easy Mac, and an enthralled couple leaning in so far across the table, there’s hardly room for the waiter to place their plates. The palpable buzz in the room is what Le Coucou’s chef, Daniel Rose, excitedly refers to as “action”—the feeling that there’s a soul to a restaurant. The diners aren’t enjoying some trendy avocado toast, and there’s no Salt Bae wandering around to spill sodium into their laps. They’re eating fusty French food and loving it. And it’s not just them. In cities large and small across the United States—and even in the suburbs—classic French is making a comeback. This isn’t your dad’s French food; it’s your granddad’s. New restaurants keep popping up showing that butter-laden sauces, pâtés en croûte, escargots, and all manner of old-school preparations are fashionable again. “A lot of chefs are trained in classic French, and we don’t want to see that style go away,” says Gavin Kaysen, who recently opened Bellecour in the Twin Cities. “It’s coming back strong. Ludo [Lefebvre] is doing it with Petit Trois in LA, and there’s Le Coucou in New York.” 94
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“People told me, ‘It won’t work, it’s too subtle. It’s not punchy enough. Critics are going to panic.’ I kept saying things like, ‘I’ve served worse food to better critics.’ ” Quenelle de brochet, sauce américaine
A few years ago, so many restaurants cooking this anachronistic fare would have seemed odd. Le Coucou and Rose helped change that perception. “In France they say le vrai and à peu près: the real and the approximate. In life we’re striving to fill it with things that are real and avoid things that are approximate,” Rose says. French food had become approximate, a shell of its former self and devoid of the character that made it great in the first place. At
Le Coucou, Rose has imbued it with spark again. He didn’t plan this when his foray into French cooking began. The Jewish kid from Chicago who moved to France as a young man has improbably become one of the great evangelists for the country’s classic cuisine. But before reviving it in the States, he had to spend nearly two decades in France— learning, experimenting, and cooking—to figure out what in life was approximate and what was real.
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“I moved to France on a whim,” Rose says. “I found it intriguing.” But curiosity alone wasn’t enough for French immigration oicials to let some American bum around the country indefinitely. In 1998, he enrolled at the American University of Paris to earn a degree in art history and philosophy. But really he was studying France, and he soon became obsessed with the culture. He found cuisine the ideal gateway drug for a Francophile: “You don’t have to speak the language to get into it, you can just go to restaurants.” The more he learned, the more his fascination deepened. After graduation, Rose left Paris for Lyon to continue his food education, enrolling in culinary school. “I didn’t know I wanted to be a chef,” he says. “I just thought, ‘Well, this is a way of getting into France in a more profound way.’ It turned out to be quite true.” The French approach to food—ample structure and endless indexing—suited his style of learning. “I couldn’t have become an Italian chef, because I’m a student. You go to Italy to hang out with a bunch of Italian grandmothers and spend 30 years trying to learn the same thing,” Rose says. “France is a very structured culture, so you can access it in very structured ways—by going to school, for example.” The home of Daniel Boulud and Paul Bocuse, Lyon and its surrounds are legendary in French cooking and a magnet for young cooks. The city has long been considered the country’s culinary capital, but Rose arrived to find that was no longer the case. “It has a mythology. There’s a strong history and identity, but it’s a little museumesque.” Yet for someone like him who was interested in learning the roots of French cooking and culture, Lyon
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more employees, and the small operation found its groove. Curiosity grew for the energetic American devoted to French food. And despite some hiccups, the restaurant started booking up months in advance. “The coolest thing anyone ever said when I opened Spring is that it’s a restaurant that resembles life. This has stuck with me ever since,” Rose says. “What is life? Sometimes it’s high, sometimes it’s low. Sometimes it’s love, sometimes it’s despair. Sometimes it’s intense, sometimes it’s boring as fuck.”
S was the place to be. Its rich history ofered him the chance to learn the old ways in order to forge ahead with his own cooking. At culinary school the traditions began to cohere, but not always in class. One day Rose saw a teacher making quenelles for himself. It was a profound moment for him. The instructor painstakingly crafted an airy dumpling by deboning a fish, mixing it with egg and cream, and poaching it before topping it with a crayfish sauce. “You take what’s essential from it,” says Rose, “the subtle taste of the river with pike, and you use technique to amplify that taste, then make a sauce with crayfish from the same place. A sense of terroir.” Years of tradition and refinement had created this classic, and Rose found himself as taken with the process of creating it as with the intended result. “French cooking has cataloged and determined what is satisfying,” Rose says. “The point of all the efort—the cataloging of these recipes, the study of technique, the hierarchy of the kitchen—was a hedonistic attempt to create a pleasurable moment. It’s a handbook
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“French cooking has cataloged and determined what is satisfying. The point of all the efort— the cataloging of these recipes, the study of technique, the hierarchy of the kitchen— was a hedonistic attempt to create a pleasurable moment. It’s a handbook for a good time.” Raie au poivron et cåpres
for a good time.” When the time came for him to open a restaurant, he decided that he would capture that essence and use food to facilitate what he regularly refers to as “life-airming moments.” In 2006, after a few years of bouncing around Brittany, Paris, and even Guatemala, he opened Spring, a 16-seat restaurant in Paris with himself as the lone employee. Though open kitchens existed elsewhere, it was revolutionary in France when he literally tore down the wall separating himself from the dining room. He did it so he could see the tables and thus not need as many employees, but there was a fortunate side efect: It was easier for him to interact as he cooked and read people’s reactions, forging a stronger connection with the diners. He also
served the same set menu to everyone at the same time to create a sense of shared experience—another feature that admittedly had a very practical raison d’être. “There was a certain energy from serving everyone at the same time that got people excited,” Rose says. “The reason I did that was not because I thought it was spectacular. It wouldn’t have been possible to cook for all those people at diferent times, because I didn’t have the skills to do it.” Not yet confident in his grasp of classic dishes, he served contemporary fare rooted in French traditions. If he ofered a quenelle, he wouldn’t necessarily create the version he saw his teacher make; he’d change the sauce to something more modern. Eventually he added
Spring ascended as Paris experienced a culinary identity crisis. The city’s grand restaurants were disappointing the populace. French fine dining lost its way, becoming overly complicated, fussy, and a little too obsessed with what a tire manufacturer turned restaurant guide deemed worthy. “I don’t think Michelin is an adequate barometer of anything that’s going on in the food world anymore,” Rose says. Chefs tried to satisfy Michelin’s definition of quality, and restaurants grew almost monastic—churches of food that sucked the life out of going out. “The greatest French restaurants are formal, but so excellent at it they put you at ease. The point of the formality was to incite pleasure,” Rose says. “But then it became formality for formality’s sake, and they forgot about the pleasurable part.” In other words, the real had become approximate, and people looked elsewhere for more creative and lively fare. Though Rose sometimes gets lumped in with the bistronomy movement in Paris, which cultivated a dining scene in which people
French Revival
is, the person who’s cooking the best French food right now is American!’ ” The success of Spring led Rose to a bigger incarnation. He spent 2 years converting a skateboard shop near the Louvre into a new, larger establishment, which brought with it new pressures. “I saw fits of rage when the quality wasn’t where it needed to be, and it drove him mad. I saw food fly in that kitchen,” Eddy says. “I LEFT: Rose, early days in Paris; BELOW: Tête de veau ravigotée
“The greatest French restaurants are formal, but so excellent at it they put you at ease. The point of the formality was to incite pleasure. But then it became formality for formality’s sake, and they forgot about the pleasurable part.”
can look back on it fondly now, but in the moment, I thought, ‘This guy’s crazy.’ ” “I was extremely intense,” Rose says. “It was like the universe was crumbling because of this one thing going wrong. I’d show people how to do things, and they didn’t do it right. It was so obvious to me and not as obvious to everyone else. That’s probably because I’d spent 5 years thinking about it.” With age came mellowing. One day Eddy’s father visited, and though the cook had a long list of items to prep before service, Rose insisted the team break for lunch. “All of a sudden this bountiful meal was created. We were eating like royalty,” Eddy says. “My dad comes in to sit with us and our 30-minute meal turns into an hour and a half. Out comes a bottle of Champagne, then another bottle of wine. Daniel was
flocked to bistros instead of the grander venues, his food was distinct from what the hip chefs in town served. Many of them had grown up in France and looked outward to Asia, Basque Country, and New Nordic cuisine. “Foodwise, he was representing more true French ideas,” says Jeremiah Stone, a U.S. chef who cooked in Paris in the early 2010s. “It resembled classic or fine dining, but with a more casual atmosphere.” Rose’s style had detractors. “The French either loved him or hated him. He’s an American coming into Paris and embracing French cooking at its core, loving it more than some of the French do,” says Daniel Eddy, a former chef at Spring. While eating lunch elsewhere on a day of, Eddy witnessed a telling exchange between two restaurant gadflies. “They were gourmands— guys who spent their time eating in restaurants and discussing food. They were having a heated discussion about the state of French cuisine in Paris, and at one point one of the guys slams his fist on the table and he’s like, ‘The worst part about it
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very much like, ‘If we’re not having fun, what’s the point?’ You have to understand what generosity feels like if you want to be generous to others. And he is one of the most generous people I know.” In 2014, as his stature and Spring’s waiting list were growing, Rose returned to New York to cook there for the first time. The night left an impression on Alex Baker, a young cook who assisted him at the event and is now the chef at Yves in Tribeca. “He was all over the place and running around, but organized and knew exactly what he was doing,” she says. When, in a pinch, he had to make a vegetarian dish, he set Baker to execute an idea he had right then that started with a vegetable stock. “He told me to put vegetables in water and simmer it. I go to the sink, thinking because we need it quickly, I’ll fill the pot with hot water,” Baker says. “And he’s like, ‘No, no, no, no. Use cold water.’ I said, ‘Why?’ He responded, ‘Because the cold water is more pure. It’s not going through the heated pipes and the hot water will taint the flavor of the vegetables.’ I’ll never forget that.
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“With Dirty French, there’s a lack of understanding of the pleasures of the original dish. The grilled lamb with potatoes cooked a certain way doesn’t get better with these Moroccan spices. Sure, it gets more remarkable, in that people will remark on it.” Poireaux
He just came up with this beautiful stock and dish right on the fly, and it was just so natural for him.” The New York event did little to convince Rose to leave Paris for the Big Apple. “It did the opposite,” he says; “I knew my time in France wasn’t over.” That feeling didn’t last. Not long after New York, he acknowledged that Spring’s tastingmenu format had started wearing on him. “I had told people for 10 years to come and have dinner, but they didn’t get to choose what to eat,” he says. Eventually the idea of opening a restaurant in New York began to intrigue him. For one, “My wife always wanted to move to the States,” he says, and he was curious to see if his notion of French food could succeed
in the city. But career restlessness alone didn’t make him leave. Sheer terror played a role as well. “Charlie Hebdo, when they killed the cartoonists, I remember thinking, ‘Oh good, I’m not that funny, so this is not a dangerous place to be.’ But then late that year, on Friday the 13th, the attacks,” Rose says. Bombers and shooters struck across Paris—outside the national soccer stadium, at cafés, and at the Bataclan theater. The attacks killed 130 and injured 413 more. It made him believe that life was too short to not take this new challenge. “We were locked down in the restaurant. After that I accelerated the process of leaving,” he says. “I thought, ‘I don’t know if this is what I want to do, but life is meant to be lived. We’ve got to go.’ ”
Inside Le Coucou’s open kitchen, it’s easy to spot Rose, who stands in stark contrast to his brigade. While he’s dressed in black and gray, the remainder of the staf are resplendent in starched whites, some donning the old-school toques as if playing French chefs in a movie. Unlike many chefs, Rose isn’t stationary at the pass, calling out tickets and organizing the chaos. He is the chaos. He darts around the U-shaped kitchen stations tasting sauces, seasoning, and ofering guidance—spinning himself in circles as he tries to direct two stations at once. This wasn’t supposed to work. For a decade, the classic French he’s serving at Le Coucou wasn’t exactly cool. The public was still sort of eating French, with some chefs applying French technique to the dishes of diferent cuisines and others refracting French dishes themselves in ways that confounded Rose. “Dirty French gets it all wrong. It’s a provocative break from French tradition, but it’s just a misunderstanding,” Rose says about the popular New York restaurant from chefs Mario Carbone and Rich Torrisi that tweaks traditional French dishes with ingredients from other cultures. “It has nothing to do with the quality, it’s an intellectual problem. You have to have a deep understanding of the original thing before you go messing with it. My wife and I love their restaurant Carbone. They have a deep and fundamental understanding of Italian-American food,” he continues. “With Dirty French, there’s a lack of understanding of the pleasures of the original dish. The grilled lamb with potatoes cooked a certain way doesn’t get better with these Moroccan spices. Sure, it gets more remarkable, in that people will remark on it.”
French Revival
Coming back to the States, Rose wasn’t going to mess with the original. He felt 18 years in France had given him the understanding of French cuisine and the tools needed to execute the classics and introduce them anew in a way he couldn’t in Paris. And he wanted to test his belief that French food and great French restaurants were engineered over a century to give people a good time. Not everyone was so confident. His business partner, the successful restaurateur Stephen Starr, had ideas about the menu. “He told me ‘We’ve got to have something like this, and this, and where’s the salad?’ I said, ‘It doesn’t matter.’ People told me, ‘It won’t work, it’s too subtle. It’s not punchy enough. Critics are going to panic.’ I kept saying things like, ‘I’ve served worse food to better critics.’ ” He got his way with the menu, and the critics came down on his side. The reviews embraced his vision of oldschool French. And when the Oscars of the restaurant world—the James Beard Awards—came around, Le Coucou took home the prize for the country’s best new restaurant. Such high-profile success gives others who love the cuisine—and, more importantly, investors—the confidence to create French restaurants again. Right now, French is in the best phase in the common arc of a food trend, where a committed collection of talented chefs like Gavin Kaysen, Dominique Crenn, and Jamie Malone have devoted themselves to a cuisine with their full heart and soul behind it. Soon will come the copycats with the technical ability but not quite the emotional investment in the food, and their version will be good but not special. Then will come the bad versions, where it’s people trying to make French because it’s cool. Diners will eat enough bad quenelles that they’ll be bored with French food all over again. “When that happens,” Rose says, “the only thing I can be sure of is that I’ll be on to something else.” It won’t be an approximation.
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Shuck and Slurp Down Under
TASMANIA
Taste dventures Journey to the ends of the earth to experience the most delicious destinations the world has to ofer. Illustrations by G I A C O M O B A G NA R A
WILD, UNTAMED, and hidden away at the bottom of the planet, Australia’s southern island of Tasmania is nature as it long ago was, home to some of the purest air and cleanest water in the world, where pristine bays meet powder-white beaches and craggy mountain ranges. And just beneath the iridescent waters that fringe this primal paradise lies a wonderland of mouthwatering marine life: giant rock lobsters, succulent trout, and some of the freshest oysters on the planet. For a true taste of Tassie’s unspoiled spoils, get immersed— literally—at Saire Freycinet (saire-freycinet.com.au; available through Swain Destinations, swaindestinations .com), a super-lodge set on the secluded Freycinet Peninsula between Oyster Bay and the Hazard Mountains. Here, it won’t do to simply order the local seafood of a restaurant menu; instead, Saire takes you straight to the source. Guests suit up in rubber waders and head into the bay, where, standing at a half-submerged dinner table, they can pull handfuls of Tasmanian Pacific oysters from the thigh-high water. The plump bivalves are a revered specimen for their rich, creamy, and seaweed-infused flavor. Shuck them on the spot and wash them down with a savory Pinot Noir or crisp Sauvignon Blanc before heading back to Saire for a degustation menu of more fresh catches paired with local produce and wine. —JACKIE CARADONIO
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A Chef’s Guide to Night-Market Dining
BANGKOK
FOR NEARLY A YEAR, chef Leah Cohen lived in Southeast Asia to explore, eat, and cook. She fell hard for Thailand and her cooking was changed. When she returned, the chef who was formerly on a fine-dining track opened Pig and Khao on New York’s Lower East Side, serving outstanding versions of her favorite meals from her travels, especially from night markets. Across Southeast Asia, as the sun sets, the cities’ bustling bazaars come to life. With a mix of merchants selling wares, musicians performing, bars slinging drinks, and street-food
on larb—the traditional spicy salad made with minced meat— where instead of chopped pork, the dish is made from fried chicken. And she especially craves the mussel pancakes, where the shellfish are mixed with a rice-flour batter and then cooked in oil on a wide griddle. “The mussel-pancakes vendor also does pad thai,” Cohen says. “It’s so cliché to say, ‘Go to Thailand and eat pad thai,’ but it’s so much better than any pad thai you’ve ever had. You’ll really get to appreciate what pad thai is supposed to taste like.” —JEREMY REPANICH vendors whipping up delicious fare, the markets become a rich social hub for tourists and locals alike. Exploring them should be on any food adventurer’s list, and Cohen ofers her expertise in tackling them. Bangkok has multiple night markets to choose from, and Cohen’s favorite is the JJ Green Market. Walking in, it may be a bit overwhelming, but let the wisdom of the crowds guide you, she says. “If you see 15 locals lining up at a food stall for a specific dish, you know it’s good.” While she’s sampling food from all around the market, Cohen gravitates to a variation
HANGZHOU LONG THE TEA of choice for the Buddhist monks of the Zhejiang province, Longjing— which literally translates to “Dragon Well”—became a national treasure in the 18th century when the Kangxi Emperor of the Qing dynasty declared it an imperial tea. While some accounts credit the green brew’s sweet, rounded flavor for currying the emperor’s great favor, others claim the fragrant leaves provided a miraculous cure for his ailing mother. Thus,
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a legend was born. That legend continues at Amanfayun (aman.com), a 46-room resort set within a former tea-workers’ village among the rolling hills of Hangzhou. It was here that the Kangxi Emperor bestowed his great honor on Longjing, which today sells for upward of $100 per ounce. Guests of the resort can take guided tours to the fabled bushes from which the emperor sampled his first taste of tea before sipping their own at Tai Ji Teahouse, where tea masters clad in long blue robes and red
hats serve the region’s finest, performing choreographed movements to dramatically pour Longjing from long-stem teapots. Back at Amanfayun, visitors can live like the tea farmers of the Tang dynasty who once called it home—albeit with a few added modern luxuries—by residing in ancient cottages adorned with paper lanterns and ornate latticework, soaking in baths infused with tea leaves, and sipping more of that famous green elixir at the resort’s traditional teahouse. —JACKIE CARADONIO
BANGKOK: DYLAN KUSHEL; HANGZHOU: JOHAN SELLÉN
Drink from the Dragon Well
A Rain-Forestto-Table Adventure
THE AMAZON THE AMAZON rain forest’s cast of native characters reads like a catalog of phobias—green anacondas measuring up to 29 feet long, poison dart frogs that harbor enough venom to kill 10 men, and red-bellied piranhas with razor-sharp teeth all call this sprawling tropical region home. But there’s a delicious side to South America’s mythical land of dense jungle and
winding rivers, where fruits, fish, and rare mushrooms are all hidden in plain sight—if you know where to look. Enter Felipe Schaedler, the innovative chef pioneering new Amazonian cuisine with his acclaimed Banzeiro restaurant in the city of Manaus. A glimpse at the young chef’s menu reveals the bizarre bounty of the Brazilian rain forest: Edible flowers, rustic tubers, and murupi chiles are just a few of the ingredients that dress up rare river delights like grilled piranha and tambaqui. For one Robb Report reader and up to five friends, however, Schaedler will share more than just a meal. Along with a local member of the native Apurinã tribe, the chef will guide his guests on a foraging journey by private yacht to discover the hidden culinary wonders of this fabled region. Available through the London-based outfitter
Cazenove + Loyd (cazloyd.com), the adventure begins on the Rio Negro, home to more than 3,000 species of fish. Guests can trawl for piranha the local way—with nothing but a string and hook—before dropping anchor and heading into the forest. Depending on the season, they’ll forage for cubui (wild yellow tomatoes), mushrooms, and camu camu (a cherry-like fruit), and attempt the local practice of palm-tree climbing for açai. Then it’s of to the nearby villages to source Amazonian leaf-cutter ants (a healthy source of protein with the distinct taste of lemongrass) and tucupi (the region’s staple sauce, which, if prepared incorrectly, is poisonous). Back at the yacht, the grand finale will be a rain-forest-to-table feast prepared by Schaedler, featuring everything from passion-fruit caipirinhas to camu camu ice cream. —JACKIE CARADONIO
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Air Italia
Grant Achatz’s Epic HotDog Tour
CHICAGO TWO WINDY CITY icons, the Chicago-style hot dog and Grant Achatz’s Alinea, occupy opposite ends of the culinary spectrum. The dog started as simple sustenance for laborers, and Alinea is a Michelin three-star temple of modernist cuisine. But Achatz has found a way to bridge the gap. The Chicago dog was fusion long before the term existed. In the early to mid-1900s on Chicago’s Maxwell Street, immigrants sold clothes, dishes, toys, and food to one another
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in a sprawling open-air market. The mixing of cultures and nearby laborers’ need for cheap meals led to the dog’s creation. At the time, nearly 80 percent of the country’s beef came from the Union Stock Yards in Chicago, and Jewish merchants worked the Maxwell Street Market, so it makes sense that the German sausage evolved into the Chicago style’s core: an all-beef kosher dog. It’s nestled in a poppy-seed bun (poppy seeds are from Eastern European Jews and the bread from Germans) with yellow mustard (German), relish (English), white onions (pan-European), tomato wedges (Jewish, Greek, and Italian), dill pickle (Germans and Eastern Europeans), sport peppers (Mexican), and a dash of celery salt (celery used to grow plentifully in town). Of course, Alinea isn’t going to make just any old dog. Since it opened in 2005, Achatz has created one of the world’s most innovative and exciting restaurants, which now stands as the only three-star venue in the Windy City. Always looking to push the boundaries of what is possible in food, he’s done
it again with his Chicago dog. He and his team use a rotary evaporator to distill the essence of the dog and its component parts down into one surprising, delightful, crystal-clear bite. One Robb Report reader will have the exclusive opportunity to experience both versions of the Chicago dog with Achatz. He’ll join you and one friend in Chicago and whisk you through a tour of the city’s best purveyors, from the raucous Wiener’s Circle to
the über-traditional Portillo’s to Dog House, where you can try gourmet hot dogs made with alligator, kangaroo, and duck. After the tour, you’ll head to Alinea to see how Achatz creates his take on the Chicago classic, and then you’ll enjoy dinner for two in the restaurant’s gallery. For details and to purchase the $35,000 package, e-mail hospitality+robbreport @alinearestaurant.com. —JEREMY REPANICH
TUSCANY IS A bucket-list adventure for those who are passionate about Renaissance history, Sangiovese in its myriad forms, and plates groaning with the best steak in the world. While the cypress-lined roads, silver-green olive groves, and hilltop villages are immensely picturesque, during the bestweather months the streets are shared by multitudes. Now there’s an option to skirt the traic and enjoy sweeping views instead—by helicopter. Access Italy (accessitaly .net), a travel-management agency known for its customized, private experiences, has designed a day specifically focusing on Brunello vineyards (from $16,000 per couple). Flying over the iconic medieval town of Montalcino, the helicopter drops travelers into two of the region’s wineries: internationally acclaimed Casanova di Neri and biodynamic Val d’Orcia (both of which are conveniently equipped with helicopter pads). The chopper provides transportation to lunch, as well, at Michelin-starred Osteria Perillà. For those intrigued by southern Italian regions emerging on the international wine radar (like Puglia and Sicily), Access Italy has a second plan ($85,000) that allows oenophiles to stretch their helicopter travels over more days, interspersed with ground travel to take in natural and cultural sights. Land at Puglia’s Polvanera; the vision of Filippo Cassano, who was inspired by a love of Primitivo, the winery ofers a fascinating look at this close DNA match to California’s Zinfandel. And in Sicily, a private tour, tasting, and lunch at irresistible Donnafugata will connect wine with art and soul (its collection includes “a wine for each desire”). —SARA SCHNEIDER
GRANT ACHATZ: MARK MANN; ALINEA “HOT DOG”: BILL WISSER; SAN SEBASTIÁN: ALEX ITURRALDE
TUSCANY
Epic Surf and Turf
ICELAND FOR THE ROVING gourmand who’s tasted it all, there’s one final frontier of straightfrom-the-source dining left to explore: Iceland. The North
Go (Michelin) Stargazing
SAN SEBASTIÁN FORGET WORLD TOURS and coast-to-coast quests. Food obsessives on a mission to meet as many Michelin stars as possible need visit only one particularly decorated destination: San Sebastián. Surrounded by sprawling beaches and panoramic mountain ranges, the coastal
Atlantic no-man’s-land—known best for its dazzling aurora borealis and impossible-topronounce language—is the improbable setting for outfitter Epic Tomato’s (epictomato.com) latest journey, ofering intrepid foodies a crash course in polar culinary survival. The 3-night trip (priced from about $7,100 per person) will take travelers deep into the Land of Ice and Fire, to the base of southern Iceland’s Eyjafjallajökull volcano and into the isolated highlands of Midgard. There, guided by modern Vikings, they’ll cut through thick tundra to fish for trout and Arctic char (Iceland is the largest producer in the world of the latter), forage among the icy landscapes for lichen and
Spanish Basque town is home to 10 restaurants holding a combined 17 Michelin stars, making it one of the world’s most star-packed cities per square mile. What makes the food there so special is the fact that restaurants take the region’s amazing seafood and produce and deploy them in both traditional and modern fare alike for dishes that are playful and delicious. Start with a titan of the region: Arzak. In 1897, chef Juan Mari Arzak’s grandparents built the house that would eventually be converted into a tavern and wine shop. When the chef took the helm in 1966 he began turning it into a culinary powerhouse of a restaurant. Today he shares the kitchen with his daughter, Elena, and together they continue to ofer diners traditional Basque cooking with an elevated twist.
other local “produce,” and learn ancient practices for surviving in this famously inhospitable land. Days of hunting and gathering will be followed by evenings of traditional meal preparation, smoking the day’s catches in dung to draw out the most intense flavors, and barbecuing fresh Icelandic lamb over an open fire for the most tender results. Of course, this native feast isn’t for the faint of heart—and neither are the rough igloo accommodations, which guests can construct themselves. (A small log-fire-warmed cabin is also available.) But the bragging rights—not to mention the most succulent meat you’ll ever taste—will be well deserved indeed. —JACKIE CARADONIO
Just 10 minutes from town is Akelarre, the threestar dining destination from chef Pedro Subijana that opened its doors in 1970. Take in Bay of Biscay views in between bites of whimsypacked plates, such as roasted pigeon with mole and cocoa, or the “broken jar of yogurt,” complete with shards of violet sugar candy and seasonal berries. Chef Andoni Luis Aduriz (shown) and his team have spent 20 years delivering experimental, multisensory experiences for their diners at Mugaritz, a Michelin two-star restaurant, with the goal of feeding the mind as much as the stomach. Case in point: Courses like the Noble Rot, an apple with fungi, were created as a tribute to the beauty (despite the taboos) of foods gone bad. –NICOLE SCHNITZLER
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Taste the World’s Most Expensive Chocolate
HOW CAN A chocolate bar cost nearly $400? Spend a few hours with the team behind To’ak (toakchocolate.com) and the investment becomes obvious. The company takes one of the oldest and rarest varietals of cacao on earth and creates limited editions of single-origin Ecuadoran dark chocolate. Now chocolate fanatics have the chance to experience To’ak’s craft through its Chocolate and Art Tour, a private tour meets master class held within the former Quito home of renowned
ECUADOR
Ecuadoran painter and sculptor Oswaldo Guayasamín. Upon arrival, visitors are guided through the artist’s residence, which includes a stop in his workshop and a discussion surrounding the most significant pieces of his private collection. Next up is a visit to the wine cellar, an intimate, party-ready room where guests can taste through a plate of raw cacao beans and several editions of To’ak chocolate as they learn about preserving Ecuador’s national cacao variety from extinction. Enjoy carefully selected liquor pairings while a resident chocolate expert leads a discussion on the many variables that
influence the aroma and flavor profile of each expression of the high-caliber chocolate, from cacao genetics and terroir to fermentation and barrelaging methods. To bring back souvenirs for people at home, opt for the flagship edition, a variety that is aged for 4 years in a French-oak Cognac cask before being meticulously packaged in a handcrafted Spanish elm-wood box (complete with an engraving of the individual bar number). Make sure to help your recipients maneuver the accompanying special tasting utensils and 116-page booklet— after all, by then you’ll be a pro. –NICOLE SCHNITZLER
culinary journey (priced at about $44,000) will take travelers into the heart of the Zagora Desert to cook, dine, and stay with the nomadic people who have called this region home for
thousands of years. The experience begins with a helicopter ride through the Draa Valley before touching down near the rolling sands of the Chegaga Dunes. There, among roaming camels and colorful kilim rugs, the Berbers will provide a lesson in their ancient culinary traditions, baking khobz stufed with fresh herbs and spices in earthen ovens heated by brush fire and preparing other time-honored dishes—many of which have changed little throughout the centuries—including tagine, méchoui (barbecued lamb), and couscous. Following the feast, guests will sip mint tea from silver teacups under a sky full of stars before retiring to their tents for the night. Come morning, they can further explore the native palate with a foraging trip to the vibrant purple fields of Marrakech’s Tnine Ourika safron farms—another staple of local life that the Berbers hold deliciously sacred. —JACKIE CARADONIO
CarbLoading with the Berbers
MOROCCO FOR THE BERBERS of North Africa, bread is more than flour and yeast. The doughy daily staple, known as khobz in Morocco, is a sacred part of life. It is never thrown away, and if a piece falls to the floor, it must be picked up and kissed. The scent of freshly baked khobz is pervasive throughout the country, wafting through every narrow corridor of the
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medinas, from every casbah in the mountains, and across every desert village. Ofering the opportunity to break blessed bread with the Berbers is the Royal
Mansour (royalmansour.com), Marrakech’s mosaicked and marble-swathed resort founded by King Mohammed VI. Available to just one Robb Report reader and a guest, the hotel’s Berber
Collecting. Those who do it, must do it. We understand, because at heart, we’re collectors, too. Benchmark Wine Group helps collectors build great collections—the easiest way possible— obsessively, one bottle at a time. Start or grow your wine collection online today.
©2017 B E N C H M A R K W I N E G RO U P
REACHING CHARTER CHOICE CRNâ&#x20AC;&#x2122;S CLOUD 9
NIRVANA
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A WEEK ABOARD CRNâ&#x20AC;&#x2122;S CLOUD 9 IS ABOUT AS HEAVENLY AS A CHARTER GETS. By Michael Verdon R O B B R E P O R T. C O M
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Chartering Cloud 9 could induce, as its name suggests, a long-term state of bliss. While “something for everyone” is a cliché used to market most charter vessels, this graceful but voluminous yacht from CRN delivers on the promise with its abundance of ands. For instance, the spa on the 245-foot yacht has a massage area, a hair salon, and a foldout balcony so guests getting a haircut or rubdown can sip a posttreatment Prosecco while savoring the view. The beach club’s espresso bar is a chic, laid-back sit-down area inside the transom— and the long swim platform just behind it provides snorkeling and scuba opportunities. Cloud 9’s 2,600-gallon glass-bottom pool sits between a Jacuzzi and an outdoor cinema. And among the yacht’s navy of water toys are a 30-foot Novurania Chase 31 tender, a MasterCraft X20 competition ski boat, a sailing catamaran, and five Jet Skis. The Italian architectural firm Zuccon International packed these many bonuses into an elegant profile, avoiding the behemoth look—despite Cloud 9’s considerable length—by layering the yacht’s six decks. The foredeck works as a private gathering area and alfresco dining room under a tent designed for protection against wind and sun. Back near the pool, Zuccon worked closely with Andrew Winch, the designer of Cloud 9’s interior and exterior guest areas, for a seamless transition to the interior. The pool area is outfitted with a similar feel as the saloon, including sofas with deep cushions. The sense of being in an oasis of relaxation, inside and out, is reinforced at every turn, with calming choices in furniture, lighting, and the entertainment system. Working with an area equaling several football fields, Winch created an informal but refined interior. Brushed Douglas fir and limed oak were his team’s woods of choice, but the designers customized each area by interspersing 50 other materials throughout the yacht. The artwork is modern but also classic, with British artist Fenella Elms’s porcelain cloudscape on the walls defining the saloon area. The owners decided to do without a formal dining area, so the designers created a circular entrance on the upper deck with a table at its center, where guests have the choice of dining with the transparent glass door closed or open to the elements. Cloud 9 has eight staterooms—a master, a VIP suite, and six doubles (plus two cabins for assistants)—but it limits charters to 12 guests. The master suite on the owner’s deck measures an otherworldly 4,500 square feet and has access to a private terrace on the foredeck. Despite its cavernous spaces and overall size, Cloud 9 is at heart an intimate family yacht that pays homage to formality without being imprisoned by it. It could be the coolest charter yacht in the fleet this year.
C
CHARTERING CLOUD 9 CRN DELIVERED: 2017 LENGTH: 245 feet 12 CREW: 22 CRUISING AREAS : Western Mediterranean RATES: From about $1,104,000 per week in summer CONTACT: Burgess, burgessyachts.com BUILDER:
CABINS : 8 GUESTS:
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Reaching Nirvana
WATERING HOLE Cloud 9’s glass-bottom pool is the yacht’s natural gathering point, with a Jacuzzi and memory-foam sofas nearby to promote relaxation. The outdoor cinema (there’s a second one in the main saloon for rainy days) uses 97-inch
Stewart screens and 4K video projectors. Revolution Acoustics’ SSP6 “multi-ducers” provide surround sound around the pool. These nonspeakers actually use the aluminum panels near the pool to transmit sound. “The surface becomes
a full-range speaker, creating a 3-D audio efect,” says Maurizio Minossi, technical director at Videoworks. “It turned out to be a great listening area and, with no speakers, had zero impact on the look of the yacht.”
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WATER PARK The list of toys aboard Cloud 9 is almost unheard of, even for a yacht of its size. The selection includes a 30-foot Novurania rigid inflatable as a chase boat or landing craft, a MasterCraft X20 competition ski boat, a sailing catamaran, five stand-up and sit-down personal watercraft, diving gear, fishing gear, and a 40foot inflatable slide. There’s also a drone to record all the maritime adventures.
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MASTERFUL SUITE The palatial master suite has just about everything anyone needs, including paired bathrooms, a walk-in closet, and a bedroom surrounded by windows that ofer private panoramic water views. Master-suite guests also have access to a private deck just in front, a nice little space where they can sip morning cappuccinos.
GLASSED-IN GYM
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The glassed walls and mirrors of the gym provide brilliant waterside views, but the area is also designed for serious workouts. There are spin bikes (which can be brought up to the foredeck), a rowing machine, a treadmill, and even a Technogym kinesis machine. The area can also convert to a schoolroom when the gym is not in use.
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ADVANCED ENTERTAINMENT SYSTEM Though most of its cables and computers are hidden behind bulkheads, Cloud 9’s entertainment center is one of the most advanced ever on a yacht. “The system and servers are as extensive as any modern office building,” says Minossi, whose firm installed the system during the 3-year build. “The owner dedicated a budget so we could install a Cisco network and include the best audiovisual equipment from Yamaha, Sony, and Panasonic.” The independent entertainment zones (think saloon, staterooms, and aft exterior area) can be controlled individually by iPad, including accessing the yacht’s extensive library of music and movies. Surfing the web is also seamless. “Our goal is to design the system as if someone is at home,” says Minossi, “even when they are many miles ofshore.”
View Luxury from Every Angle
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Photography by Sam Frost; Interior Design by Willetts Design & Associates
Chanel Fine Jewelry Signature White Tie necklace in 18-karat white gold with 525 diamonds (chanel.com); Chopard diamond-and18-karat-white-gold earrings from the brand’s High Jewelry collection (chopard.com).
“There are 360 degrees, so why stick to one?”—wise words from the late design dynamo Zaha Hadid. We agree, especially when it comes to creating contemporary jewelry. Diamonds in particular shine all the brighter when set in imaginative designs that curve, feather, and spiral into graphic shapes, catching light and complementing the human form in inventive ways. The architectural pieces on these pages show diamonds in a daring light. by C A R O LY N M E E R S
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Structurally Sound
Lugano Diamonds Cognac Hidden Heart Pendant necklace in 18-karat rose gold with more than 100 carats of Cognac diamonds (luganodiamonds.com); Pomellato Tango rose-gold-and-diamond bracelet (pomellato.com).
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Nikos Koulis Oui earrings in 18-karat white gold and black enamel with 14.70 carats of diamonds (available at Bergdorf Goodman, bergdorfgoodman .com); Van Cleef & Arpels Labyrinthe ring with a 13-carat fancy intense yellow diamond surrounded by onyx and diamonds (vancleef arpels.com).
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Structurally Sound
De Beers Talisman 10 Medal pendant with rough and round brilliant-cut diamonds set in 18-karat white gold (debeers.com); Martin Katz geometric 18-karat-white-gold earrings set with more than 100 diamonds (martinkatz.com).
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Indulge in a Life of Luxury
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Graff necklace with 55.92 carats of diamonds (grafdiamonds.com); Stephen Webster Jewels Verne Hammerhead cuf in diamonds and 18-karat white gold (stephenwebster.com); Harry Winston Secret Combination platinum hoop earrings with 128 diamonds (harrywinston.com).
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Get lost and be found For the traveler in pursuit of an extraordinary all-inclusive luxury experience, we introduce The Brando. A culturally authentic getaway and world-class example of biodiversity and sustainable hospitality on Tetiaroa,
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Christopher Designs Lâ&#x20AC;&#x2122;Amour Crisscut diamond ring in 18-karat white gold (christopherdesigns .com); Messika Daria Twenty necklace with diamond-and-18karat-white-gold fringe (messika.com); Hueb emerald-and-diamond earrings (hueb.com).
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DRIVE
BY JASON H. HARPER
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In the hills of normally sunny and dry southern Portugal, a spectral fog curls around forest trees and sheets of rain cascade from the sky, causing the road to glisten with tiny rivers. The drumming bass of an engine booms through the patter of precipitation, rising to a brassy shriek as a black Aston Martin explodes around a corner, a vortex of wind and wet shedding off its flanks. Then it’s gone. ¶ It is the British marque’s 2019 Vantage sports coupe. I’ve got my own example parked on the side of the road, where I’m snapping pictures of the rain bouncing off its taut aluminum skin. I jump in, fire up the AMG-sourced twin-turbo V-8 engine— good for 503 hp and 505 ft lbs of torque—and give chase.
DOMINIC FRASER
2019 ASTON MARTIN VANTAGE
Like a rainstorm in the Algarve, the fiery new Vantage is a somewhat unexpected arrival. The name Aston Martin typically conjures up images of a stately and elegant GT, such as the new DB11. The Vantage is not that. Shorter even than a Porsche 911, it’s a throwback sports car with two seats, a muscular architecture, a potent power train, and an agile suspension—the Tasmanian devil of the back roads. It is a ground-up rethink of the previous Vantage, a model that was virtually unchanged for a dozen years and in desperate need of a new lease on life. That the 2019 Vantage is a departure from more mannerly Astons is clear from the color choices alone: Options for the car, which has a starting price of $150,000 and will begin deliveries this summer, include a startling hue of fluorescent lime green. But whatever the color, the 2019 Vantage will never be mistaken for a DB11. “This is our hunter,” says Marek Reichman, vice president and creative head of the brand. “This is the predator in the pack.” Reichman says that it was once possible to mistake one Aston Martin for another—but those days are gone. “Each new model will be visually distinctive,” he explains, citing one distinction on the new Vantage: Rather than the marque’s hallmark grille, the coupe features an open maw—which channels engine-cooling air—outlined by a fierce front difuser. “Why would we put all that extra weight on the nose? Everything here is functional, and our goal was to take away mass. We stripped away all of the jewelry.” To that point, it’s evident that the Vantage began with engineering goals, and the shape of the car came later. “Engineering solutions can be beautiful as well,” Reichman says. “We began with the lightweight bonded tub and then wrapped the beautiful body around it.” Aston Martin’s aggressive aims for the Vantage show up in telling details. The car has no comfort or normal modes—it starts up in sport.
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BY THE NUMBERS: ASTON MARTIN VA N TA G E
13 170 3,373 50/50 3.5 150,000
Years the previous-generation Vantage was on the market Pounds of downforce from the passive, rear “ducktail” wing Dry weight, in pounds
Perfect front-to-rear weight distribution (achieved by engineering tricks like mounting the ZF transmission in the rear) Seconds to hit 60 mph from a standstill Base price in dollars, putting the Vantage in contention with cars like the Porsche 911 Turbo and Mercedes GT C Coupe
The waterfall console, a long-standing feature, is gone. While that flowing surface was always a gorgeous place to showcase materials such as burled wood, it ate up space and outlived its usefulness. The Vantage’s squared-of steering wheel and no-nonsense layout are overtly assertive—in a good way. The buttons for engaging park, reverse, neutral, and drive are arranged in a triangular fashion around Mercedes’s Command controls. Aston, happily, is bucking the trend of replacing buttons with haptic touch screens, like the iPhone. There’s something reassuring about reaching over and turning of the automatic stop-start, for instance, without taking your eyes of the road. Materials throughout the interior are in line with the Aston Martin brand—carbon fiber, aluminum, and seats of grippy Alcantara or leather. (The optional red leather inserts look especially enticing in this interior.) All of that is well and good, but for the new Vantage to be successful, it has to be fun. It is plenty quick—reaching 60 mph in 3.5 seconds and a top speed of 195 mph—but it is not for people in search of the ultimate track car. Rather, it is for those looking for an entirely engaging and entertaining driving experience. To that, we find ourselves at a windy carnival ride of a racetrack—Portugal’s Algarve International
DOMINIC FRASER
From there, it can be dialed up to sport plus and track modes. The suspension’s development was headed up by Matt Becker, the former chief dynamics engineer for Lotus Cars. Weight is less than 3,400 pounds without fluids, and the car has an ideal 50/50 distribution. For the first time in an Aston Martin, the Vantage comes standard with an electronic rear diferential. It also gets a brake-based torque vectoring system that helps the car to turn. Among marquee carmakers, Aston Martin has long stood out as a protector of sporting purity. But the technology has often been dreadful— transmissions that clunked through their gears, engines that seemed reluctant to turn over, and navigation systems that barely worked. But Aston Martin has now forged a technology partnership with Mercedes-AMG, gaining its bombproof 4-liter engine and infotainment system. The car also has an 8-speed torque-converter transmission, courtesy of ZF, which is mounted in the rear for weight balance. Shifts are Sunday-morning-easy at low speeds, and fast and sharp when pushing the car hard. Aston Martin will eventually ofer the Vantage with a manual transmission, which, for true driving enthusiasts, is another reason to rejoice. The interior is businesslike by Aston standards.
You feel like you’re going fast. And trust us, you will be.
ACCORDING TO PLAN
Expect to see several more Aston Martin models in the next few years. Before the current management, led by former Nissan executive Andy Palmer, took over in 2014, the company’s release schedule
was haphazard. Palmer, though, has not only wrestled the company’s finances under control, he has also implemented an ambitious rollout directive. Along with the all-new Vantage, the marque’s firstever SUV—currently
an all-electric concept dubbed the DBX (shown)—will appear in 2019. The most exciting news, however, may be the Ferrari fighter that the company is working on as a complement to its Valkyrie hypercar.
According to Palmer, a production supercar could be seen as soon as 2020. “We’ve talked to our customers to see what they want,” he says, “and there’s a thirst for a midengine from Aston Martin.” —J.H.H.
Circuit. It is raining this day, too. A wet course can make for an uncomfortable situation, and with the electronic stability controls relaxed to track mode, the Vantage slides around the circuit. Even so, it feels pliant and mostly predictable—the kind of automotive toy that requires moderate skill and keen attention but is free of the leap-out-and-biteyou savagery of older 911s or the original Dodge Viper. The Vantage finds the sweet spot between engagement and confidence. Back roads, however, are the Vantage’s happy place. And so we sluice our way around the Portuguese byways, taking advantage of moments when the sky stops dripping and the asphalt is dry enough to allow full-on rear acceleration from the Pirelli P-Zero tires (which were specifically developed for the model). The car seems to wrap us up in a joyous embrace as we spirit down the road in an envelope of sound and sensation. But the Vantage isn’t one of those sports cars that insulates passengers from the physicality of the road. You feel like you’re going fast. And trust us, you will be. When our wet steeds are finally put away, we tell the Aston Martin folks that the Vantage more than lived up to their promises. “Just remember, this is only the base Vantage,” says one executive. “It will only get more exciting from here on out.”
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NYC’S NEW SKY TOWER
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R & CO.’S HOMAGE TO COOL
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LIGHT NOW
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AN INKY AUSSIE ABODE
Fresh Cut
Sarah Lavoine’s Parisian Oasis
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The building was already a steel-andglass paean to urbanindustrial fantasies. A former locksmith workshop in Paris’s 16th arrondissement with a courtyard, original beams, and a metal staircase, the site of the new Maison Sarah Lavoine (maisonsarah lavoine.com) boutique naturally felt cool. Within this space, Lavoine, the Paris-based interior designer with cult status, fashioned her own enticing vignettes from living room to dinner table, bedroom to closet. Furniture creations and women’s fashion mix with tabletop, decor, lighting, and all the lifestyle essentials for the sophisticated shopper. “I want to ofer an experience that is going to be uplifting and inspiring,” she says.
MAISON SARAH LEVOINE: JULIA PETROFF; OMBRÉ CHAIR: JUSSI PUIKKONEN
Well Accessorized
GAME ON X Designers Ian Flood and Chris Prosser of bespoke company Skyline Chess
(skyline-chess.com) don’t play around. Their luxury solid-bronze London edition ($3,500) elegantly showcases meticulously handcrafted bronze pieces on a special screenprinted Carrara-marble board. More cities are in the works.
The Craft
CLEAR FAVORITE
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Minimalism is design’s greatest editor. The Ombré glass chair by Amsterdam-based designer Germans Ermičs (germans ermics.com) is a stunning illustration. The laminated glass form is a tribute to Japanese designer Shiro Kuramata, whose 1976 Glass Chair is one of the most influential works of the 20th century. Ermičs’s modern exploration is distilled in a colorfully lucid collection of furniture, mirrors, and screens. R O B B R E P O R T. C O M
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Home + Design: Crib Notes
â&#x20AC;&#x153;I want everything I design and create to be the most exciting thing in the space.â&#x20AC;?
â&#x20AC;&#x201C;CAR RIE LIVINGSTON
Fresh Cut
Fashionable Address: Bottega Veneta opens the Apartment
ÂŤ On the Pulse
ELECTRIC FEEL X We live in an era when an emoji can either conĚ?Ä&#x;Ä&#x17D; Ă&#x2014; ÄŁÄĂŁĂŁĂŤÄŁÄŁĂľÄÄ&#x160; Ä&#x;Ä&#x201D;ÄÄ?ĂŠ Ä&#x201D;Ăľ QĂŤÄ&#x;ýÍģ ĂľÄÄ?ĂŠĂ˝Ä?Ăś Ä&#x201D;Ä&#x; ÄŠĂŤÄ&#x;Ä&#x17D;Ă˝Ä?Ă&#x2014;ÄŠĂŤ Ă&#x2014; Ä&#x;ĂŤÄ&#x160;Ă&#x2014;ÄŠĂ˝Ä&#x201D;Ä?ģÝýÄ?Dz *Ä? ÄŁÄĂŁĂť Ă&#x2014;ââÄ&#x;ÍĸýĂ&#x2014;ÄŠĂŤĂŠ ÄŠĂ˝Ä&#x17D;ĂŤÄŁÇł ÄšÄ&#x201D;Ä&#x;ĂŠÄŁ ĂŁĂ&#x2014;Ä? ĂśÄ&#x201D; Ă&#x2014; Ä&#x160;Ä&#x201D;Ä?Ăś ÄšĂ&#x2014;Ŀdz ĚÝýãÝ ĂŤÄžÄ?Ä&#x160;Ă&#x2014;Ă˝Ä?ÄŁ ĚÝĿ 8Ä&#x201D;ÄŁ Ä?ÜÍÄ&#x160;ĂŤÄŁÇ&#x2013;âĂ&#x2014;ÄŁĂŤĂŠ ÊÍģýÜÄ?ĂŤÄ&#x; Carrie LivingstonÇĽÄŁ Ç&#x2122;ĂŁĂ&#x2014;Ä&#x; Ä&#x;ýÍÄ&#x160;ýĸýÄ?ÜģĊÄ&#x201D;Ä?DzãÄ&#x201D;Ä&#x17D;Ç&#x161; Ä&#x160;ýÜÝĊýÄ?Ăś ÄŁĂŤĂŤÄ&#x17D;ÄŁ ÄŁÄ&#x201D; ÄŁĂŤĂŠÄãĊýĸÍDz gÝÍĊÝÍÄ&#x; ÝÍÄ&#x; Ä?ýÍãÍģ Ă&#x2014;Ä&#x;ĂŤ ÄÄŁĂŤĂŠ Ă&#x2014;ÄŁ Ä&#x160;ýĊÍÄ&#x;Ă&#x2014;Ä&#x160; ÄŠÄ&#x;Ă&#x2014;Ä?ÄŁÄ&#x160;Ă&#x2014;ÄŠĂ˝Ä&#x201D;Ä?ÄŁÇł ĂŁĂťĂ&#x2014;Ä?ĂŠĂŤÄ&#x160;ýÍÄ&#x;ÄŁÇł Ä&#x201D;Ä&#x; Ä&#x;Ă&#x2014;ĂŠĂ˝Ă&#x2014;Ä?ÄŠ Ă&#x2014;Ä&#x;ÄŠ Ă˝Ä?ÄŁÄŠĂ&#x2014;Ä&#x160;Ä&#x160;Ă&#x2014;ÄŠĂ˝Ä&#x201D;Ä?ÄŁÇł 8ýĸýÄ?ÜģĊÄ&#x201D;Ä?Çł ĚÝÄ&#x201D; ýģ Ä&#x2C6;Ä?Ä&#x201D;ÄšÄ? ĂľÄ&#x201D;Ä&#x; ÝÍÄ&#x; ãÝýã Ă˝Ä?ÄŠĂŤÄ&#x;Ă˝Ä&#x201D;Ä&#x;ÄŁÇł ÄŁÄâĸÍÄ&#x;ÄŠÄŁ ĊÝÍ Ä&#x201D;âĸýÄ&#x201D;ÄģDz ÇŚ* ÄšĂ&#x2014;Ä?ÄŠ ÄŠÄ&#x201D; Ä&#x17D;Ă&#x2014;Ä&#x2C6;ĂŤ Ä?ĂŤÄ&#x201D;Ä? Ä&#x17D;Ä&#x201D;Ä&#x;ĂŤ ÍĞãýĊýÄ?Ăś Ă&#x2014;Ä?ĂŠ Ă&#x2014;Ä&#x;ĊýģĊýãdzǧ
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Outdoor
TAKE THE EDGE OFF Italian design brands have elevated outdoor furnishings so remarkably that their indoor siblings keep checking the scoreboard. Curves continue to reign in the high-design furniture world, and that extends outdoors with softer, rounder forms. 1
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Ă&#x2014;Äż Ä&#x201D;ÄÄŠĂŠÄ&#x201D;Ä&#x201D;Ä&#x; ÄŁÄ&#x201D;ĂľĂ&#x2014; Ç&#x2122;ĂľÄ&#x;Ä&#x201D;Ä&#x17D; ČÇ&#x201E;Ç&#x2021;ÇłÇ&#x2020;Ç&#x2039;Ç&#x2039;Ç&#x161; Ă&#x2014;Ä?ĂŠ Ă&#x2014;Ä&#x;Ä&#x17D;ĂŁĂťĂ&#x2014;Ă˝Ä&#x;ÄŁ Ç&#x2122;ĂľÄ&#x;Ä&#x201D;Ä&#x17D; ČÇ&#x160;ÇłÇ&#x192;Ç&#x192;Ç&#x160;Ç&#x161; Ă&#x2014;Ä?ĂŠ WĂ&#x2014;âÄ&#x201D;ÄÄ&#x; Ä&#x201D;ÄÄŠĂŠÄ&#x201D;Ä&#x201D;Ä&#x; Ä&#x201D;ÄŠÄŠÄ&#x201D;Ä&#x17D;Ă&#x2014;Ä? Ç&#x2122;ĂľÄ&#x;Ä&#x201D;Ä&#x17D; ČÇ&#x2021;ÇłÇ&#x2026;Ç&#x2020;Ç&#x2021;Ç&#x161; ÊÍģýÜÄ?ĂŤĂŠ âĿ =Ă˝Ä?Ă&#x2014; Ä&#x201D;ģÝý Ă&#x2014;Ä?ĂŠ 4Ä&#x201D;Ä?Ă&#x2014;ÄŠĂťĂ&#x2014;Ä? 8ÍĸýÍÄ? ĂľÄ&#x201D;Ä&#x; B&B ItaliaDz âÍâýĊĂ&#x2014;Ä&#x160;Ă˝Ă&#x2014;DzãÄ&#x201D;Ä&#x17D;
MĂ&#x2014;Äš ĂŁĂŤĂŠĂ&#x2014;Ä&#x;ÄšÄ&#x201D;Ä&#x201D;ĂŠ <Ă&#x2014;ÄĂ˝ Ă&#x2014;Ä&#x;Ä&#x17D;ĂŁĂťĂ&#x2014;Ă˝Ä&#x; Ç&#x2122;ČÇ&#x2021;ÇłÇ&#x2C6;Ç&#x160;Ç&#x192;Ç&#x161;Çł ĂŁÄ&#x201D; ĂŁÄ&#x201D;þþÍÍ ÄŠĂ&#x2014;âÄ&#x160;ĂŤ Ç&#x2122;ČÇ&#x201E;ÇłÇ&#x2030;Ç&#x192;Ç&#x192;Ç&#x161;Çł Ă&#x2014;Ä?ĂŠ 8ĂŤĂśÄ?Ä&#x201D; fýĸÄ&#x201D; ĂŁÄ&#x201D;þþÍÍ ÄŠĂ&#x2014;âÄ&#x160;ĂŤ Ç&#x2122;ČÇ&#x2C6;Ç&#x160;Ç&#x2C6;Ç&#x161; âĿ MýĸĂ&#x2014; Ç&#x201E;Ç&#x152;Ç&#x2026;Ç&#x192;Çł ÄŠĂťÄ&#x;Ä&#x201D;ÄÜÝ Northerners CollectiveDz Ä?Ä&#x201D;Ä&#x;ĊÝÍÄ&#x;Ä?ĂŤÄ&#x;ģDzãÄ&#x201D;
Ä&#x;ÄŠÄ ÄšÄ&#x201D;Ä&#x201D;ĂŠÇ&#x2022;âÄÄ&#x;Ä?Ă˝Ä?Ăś Ě?Ä&#x;ĂŤ Ä?ýĊ Ç&#x2122;ČÇ&#x2021;Ç&#x2021;ÇłÇ&#x2C6;Ç&#x192;Ç&#x192;Ç&#x161; âĿ 6Ç&#x2021;Ç&#x160;Çł ÄŠĂťÄ&#x;Ä&#x201D;ÄÜÝ Design CollectifDz ÊÍģýÜÄ?ĂŁÄ&#x201D;Ä&#x160;Ä&#x160;ÍãĊýþDzãÄ&#x201D;Ä&#x17D;
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LIVINGSTON: TAYLOR AUSTIN; BOT TEG A VEN NETA: ADRIAN G AUT
The Upper East Side has a stylish new resident. For its latest maison, Bottega Veneta (bottegaveneta .com) skipped the sleek thrills of modern architecture and combined three 19th-century town houses into one lush space. The fifth floor is devoted to a new concept, the Apartment, where the Italian labelâ&#x20AC;&#x2122;s covetable furniture, lighting, and accessories are presented exactly how we like themâ&#x20AC;&#x201D;in a home setting. Creative director Tomas Maierâ&#x20AC;&#x2122;s well-appointed interior vision features not only the latest incarnations of the houseâ&#x20AC;&#x2122;s signature intrecciato weave but also Maierâ&#x20AC;&#x2122;s curated selections of fine art.
Home + Design: Crib Notes
â&#x20AC;&#x153;Always, always, always candlelight. No debate. Sexiest light in the universe is the candle.â&#x20AC;?
â&#x20AC;&#x201C;JONATHAN BROWNING
The Get
Cabinet of Curiosities
ÂŤ
Ron Gilad imagines a world where storage is not a static premise. His latest concept for Teorema, a collection created for Italian brand Molteni&C (moltenigroup.com), is distinguished by its rotating natureâ&#x20AC;&#x201D;the drawers can be placed in axis or, surprisingly, at a 45-degree angle for a funky take on the business of staying organized. Finished in either Canaletto walnut (as shown) or eucalyptus, the piece is a crafted feat of engineering and will be available for purchase this fall.
INNER GLOW X Jonathan Browning (jon athanbrowninginc.com) has mastered the art of illumination with a handcrafted collection of bewitching designs that make him a favorite among interior designers and architects. His latest creation, the Glacon table lamp (price upon request), features a bulb captured between handcarved lead crystal â&#x20AC;&#x153;that appears to smolder inside the thick encasing of block crystal,â&#x20AC;? he says.
X Historians and the design obsessed will recognize the beloved LC3 chair designed in 1928. Now, Cassina (cassina (cassina.com) com) presents the LC3 Exemplaire Personnel chairs, two rousing interpretations by Le Corbusier and Charlotte Perriand, available for purchase ĂľÄ&#x201D;Ä&#x; ĊÝÍ ĸÍÄ&#x;Äż Ě?Ä&#x;ÄŁÄŠ ÄŠĂ˝Ä&#x17D;ÍDz The versions feature a green or light-blue tubular frame and natural dark-gray or supple brown leather.
Limited Edition
DOUBLE TAKE Cassina revisits an iconic chair, and only 200 are available
You are so well known for your chandeliers. How did ÄżÄ&#x201D;Ä Ě?Ä?ĂŠ ĊÝÍ Ä?Ä&#x;Ä&#x201D;ĂŁĂŤÄŁÄŁ Ä&#x201D;Ăľ ÊÍģýÜÄ?Ă˝Ä?Ăś Ă&#x2014; ÄŠĂ&#x2014;âÄ&#x160;ĂŤ Ä&#x160;Ă&#x2014;Ä&#x17D;Ä?Çş It was more challenging. To create something truly fresh and new and relevant in this table category is daunting. I love this design because it feels cutting-edge and very forward without being trendy. Timeless but cool.
The Moment
ART IMITATES ART
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Dutchmaster in Midnight Floral vessel ($1,132), g ($ , ), a Kohler collaboration with artist Ashley Woodson Bailey. us.kohler.com
The National Gallery d collection for Savoir y London Beds with Andrew Martin fabrics. Shown is Gherardo di Giovanni del Foraâ&#x20AC;&#x2122;s The Combat of Love and Pricing varies. savoirbeds.com Chastity. Ch tit P i i i i b d
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Genesis collection Limoges porcelain wall plates ($1,569 for the set) designed by Parisian tattoo artist Jeykill for Non Sans Raison. nonsansraison.com
Hand-tufted Delphine rug (from $153 per square foot) from WÄ&#x201D;Ä?Ě?Ä&#x201D;Ä&#x201D;Ä&#x; âĿ ÄŁÄŠĂ˝, after a Rebecca James watercolor Ă˝Ä? ĂŁÄ&#x201D;Ä&#x160;Ä&#x160;Ă&#x2014;âÄ&#x201D;Ä&#x;Ă&#x2014;ÄŠĂ˝Ä&#x201D;Ä? ĚýĊÝ ÄŁÄŠĂ˝ Ă&#x2014;Ä&#x;Ä?ÍģDz ÄŠÄ&#x201D;Ä?Ě?Ä&#x201D;Ä&#x201D;Ä&#x;Ä&#x;ÄÜģDzãÄ&#x201D;Ä&#x17D;
M AY 2 0 1 8
gĂťĂ&#x2014;ÄŠ Ă˝Ä?ÄŁÄ?Ă˝Ä&#x;ĂŤĂŠ ĊÝýģ ÊÍģýÜÄ?Çş The idea was to captures ĊÝýģ njâÄÄ&#x;Ä?Ă˝Ä?Üǧ Ě?Ä&#x160;Ă&#x2014;Ä&#x17D;ĂŤÄ?ÄŠ in a block of ice. Heat surrounded by cold. Fire and ice. gĂťĂ&#x2014;ÄŠ ýģ ÄżÄ&#x201D;ÄÄ&#x; Ä?Ä&#x;ÍþÍÄ&#x;ĂŤÄ?ĂŁĂŤ ĂľÄ&#x201D;Ä&#x; ĂŠĂ˝Ä?Ä?ĂŤÄ&#x;Ç&#x2014;ĂŁĂ&#x2014;Ä?ĂŠÄ&#x160;ĂŤÄ&#x160;ýÜÝĊ Ä&#x201D;Ä&#x; ĂŠĂ˝Ä&#x17D;Ä&#x17D;ĂŤÄ&#x;ÄŁÇş Always, always, always candlelight. No debate. Sexiest light in the universe is the candle. In fact, I just completed the design of my Ě?Ä&#x;ÄŁÄŠ ĂŁĂťĂ&#x2014;Ä?ĂŠĂŤÄ&#x160;ýÍÄ&#x; ÄŠĂťĂ&#x2014;ÄŠ ÄÄŁĂŤÄŁ both electric and candle Ä&#x160;ýÜÝĊ Ă˝Ä? ĊÝÍ ÄŁĂ&#x2014;Ä&#x17D;ĂŤ Ě?ĞĊÄÄ&#x;ÍDz
BROWNING, GLACON LAMP: DAVID BISHOP
From major galleries to the tattoo artistâ&#x20AC;&#x2122;s ink, design finds a worthy muse in the art world.
YOU MAKE THE MENU,
WE’LL PAVE
THE WAY.
Only Belgard provides the inspiration and tools you need to bring your outdoor living vision to life and the peace of mind to ensure it lasts. Get your FREE project guide at Belgard.com/Robb. © OLDCASTLE 2018. ALL RIGHTS RESERVED.
Home + Design: Crib Notes
Limited Edition
SLICK SURFACES AND POP-ART PUNCH Superego Editions (designdesign.it) produces only nine DNA Genetic consoles ($14,783).
The Craft
MAKING THE GRADIENT X The Brooklyn-based designer Fernando Mastrangelo’s (fernandomastrangelo.com) Escape coffee table ($60,000) is a hypnotic blue crush of silica, powdered glass, and sand.
The Get
SPACE COMMAND The Orbital armchair ( ight seem like the hi futurist, but the innovative French com y Harow w Design Studio (harow.fr) was actuall by s nd bronze solidity just so, with a patina that required special attention. The piece is handmade, signed, numbered, and limited to eight out-of-this-world editions. Customization is available. 136
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superlative universal high with French artistry and handcraft, turning out essentials in willow, rattan, treated straw, and leather—the Italian brand’s specialty. Case in point: The Zenius-style Nespresso machine ($4,291) is swathed in leather and ready to party (indoors only). Carafes, trays, and a host of delectable everyday objects await.
ESCAPE COFFEE TABLE: CARY WHIT TIER
Tableware That’s Dressed to Thrill
No one could out-picnic the Victorians. What modern society lacks in alfresco pomp, we compensate for via the alluring, envy-inducing accoutrement of Pigment France by Giobagnara (pigment france.com). Chic tableware and accessories stir the consummate entertainer, but this luxury collection hits a
«
The Craft
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Home + Design
HIGHER GROUND David Adjaye captures a New York state of mind with the new 130 William luxury tower.
“I SAW 130 WILLIAM AS AN OPPORTUNITY TO MAKE A MEANINGFUL CONTRIBUTION TO NEW YORK’S URBAN FABRIC, BOTH TO ITS GROUND PLANE AND ITS ICONIC SKYLINE.” —David Adjaye
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IF THERE IS real estate karma, it smiles favorably on New York. No other city has the audacity, the adrenaline, or the double-dog-dare-you moxie to scof at spatial constraints, city codes, architectural improbability, or list prices and turn out spectacular buildings that redefine how we want to live. While there isn’t a shortage of exceptional properties in New York, only one has the distinction of being designed by David Adjaye. That project, 130 William (130william.com), is a new 66-story, 244-unit luxury condominium skyscraper in lower Manhattan set to open in 2020. If his name seems familiar, it’s because Adjaye is in a rare class of architects. Recently knighted by Queen Elizabeth II, he is internationally noted for not only his prolific creations—museums, institutions, products, and developments that favor the soulful over the stylistic—but
also his cultural impact. An Adjaye building doesn’t scream, but it doesn’t hide, either. It captivates, like a book that is both thought provoking and a best seller. This is the first luxury residential condominium tower in New York for Adjaye Associates. It is a collaboration with real estate developer Lightstone and executive architect Hill West Architects, and the project is already living up to its mythology: Sales for the residences, which include studios (starting at just under $1 million) to five-bedroom homes, are nearly underway. While the lifestyle and wellness amenities are considerable—a swimming pool, plunge pools, a health club, a yoga studio, a basketball court, lounges, a chef’s catering kitchen, a private IMAX theater, and a rooftop observatory deck nearly 800 feet in the air—the project says more about the New York Adjaye wants to explore. “I saw 130 William as an opportunity to make a meaningful contribution to New York’s urban fabric, both to its ground plane and its iconic skyline,” he reveals. “It was important to me that the design could operate within both of those contexts. So there is an entry plaza that is very much a piece of placemaking, one intended to enhance the public realm. The choice of a concrete facade, meanwhile, hearkens back to the masonry of Manhattan’s earliest skyscrapers, intentionally contrasting with the prevailing glass constructions to establish a distinctive presence. Some of the most exciting elements of the design are loggias on the top levels, which were really about celebrating the verticality of the building and opening up unprecedented views of the city.”
RENDERING COURTESY OF BINYAN STUDIOS
By A RIANNE NA R DO
www.draenert.com ADLER - EXTENSION DINING TABLE, TOP OF OROBICO BLACK (LIMESTONE) I CHAIR - DEXTER
DDC New York/Los Angeles
ddcnyc.com
SCOTT+COONER Dallas/Austin
HOME RESOURCE Sarasota
homeresource.com
STUDIO 2B Denver
studio2bdenver.com
MOBILIMOBEL Chicago
mobilimobel.com
SWITCH MODERN Atlanta
switchmodern.com
NIDO LIVING San Francisco
nidosf.com
GERMAN MANUFACTURING
scottcooner.com
Home + Design
OBJECT LESSON With an expansive new space, New York’s smart, groundbreaking design haven R & Company pumps up the volume. By TED LOOS
FROM ITS BEGINNING 20 years ago, Manhattan’s trendsetting R & Company was conceived as something more than a gallery selling beautiful things. Founders Zesty Meyers (left) and Evan Snyderman (far left) had big dreams—namely, to erase the line between design and art and to educate collectors about the diference between a great object and a merely good one. They achieved that by presenting the work of legends like American furniture master Wendell Castle and acclaimed Danish modernist Poul Kjaerholm as well as developing the careers of now-established talents, such as artist Katie Stout, the cheeky surrealists known as the Haas Brothers, and glass maestro Jef Zimmerman. Now they’re turning the dial up to 11 with a new, 8,000-square-foot space in Tribeca around the corner from their current gallery (which will remain for special projects). Architect of the moment Kulapat Yantrasast worked his magic on the three-story venue with a 45-foot-tall atrium in the back anchored by a dramatic staircase of Portuguese marble. A massive retractable crane can dart into the main space to pick up a 2,000pound sculpture if need be. “Here we can give the program the space it deserves,” says Snyderman. “It’s taken us a while to get here, and we want to share what we’ve learned.” More than ever, R & Company will function as a mini museum of sorts, with a library and archive for scholars and an education program to boot. Meyers puts it very simply: “We’re not done. We still have something to prove.” We asked R & Company’s dynamic duo for some highlights of their last two decades in design. »
PHOTOGRAPHY BY BALL & ALBANESE
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Home + Design: Object Lesson
EVAN SNYDERMAN An all-time favorite Wendell Castle’s Reclining Environment for One (1), originally made for an exhibition at the American Craft Museum in 1969. The large stack-laminated seating sculpture is like a wooden igloo with a flocked fiberglass tail that lit up when one sat down on the shag-carpeted seat inside. I discovered the seminal work buried under bricks in a kiln shed on the artist’s property on one of my first visits to his studio around 1999. After many months of conversation, Wendell finally agreed to pull it out and restore it for our exhibition AutoPlastic, curated by Donald Albrecht. The work now resides in a permanent collection in Miami.
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Something underappreciated The Italian radical design period. In the 1960s and 1970s, a group of young architects, artists, and designers decided to change the way objects influenced the world around them, often creating happenings, performance, and theoretical works for the purpose of conversation and designed to move society forward. These objects (2) now deserve deeper appreciation and preservation.
ZESTY MEYERS The one that got away Nearly two decades ago, we came across one of the two original three-legged chairs designed by Hans Wegner at a European auction house. I still think about the significance of this original rare piece that has been replicated so many times and how the design of the form and material helped define a movement that pushed technology forward.
Collectors are hungry for The Haas Brothers’ Mini Beasts (3) are making their way into so many great collections worldwide. No two are ever the same. People go nuts for them, and they make you smile. We see them as the modern-day Lalanne sheep.
Something underappreciated
Respect it, but not for me Chrome. I just can’t do it in any capacity.
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When we first started R & Company, Charles Eames and Jean Prouvé were already famous and acknowledged as significant designers, and we knew that there were other people in those countries that were also interesting, like Greta Grossman. We’ve always sought out regions and time periods that were overlooked and found visionary designers, like Wendell Castle and Joaquim Tenreiro (4).
We have been working with Jef Zimmerman since the beginning of R & Company, and he is having a second decade that is even more successful than his first. The longevity and ability to reinvent oneself as a designer is the dream and is what has attracted so many diferent people to Zimmerman’s work (5).
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JOE KRAMM; BALL & ALBANESE
Collectors are hungry for
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Helix (short version shown, $6,900) featuring brushed brass and a white marble Ellipse counterweight designed by Bec Brittain. becbrittain.com
Paris floor lamp ($5,770) featuring black powder-coated steel with brass accents, designed by Kevin Kolanowski of Fuse Lighting. fuselighting.com
The traditional chandelier is feeling the heat. A host of modern, sculptural lighting designs scintillate with striking materials and silhouettes that ignore convention. Penumbral, artful, and dramatic, they make a brilliant new world. You wonâ&#x20AC;&#x2122;t miss the crystal. By A R I A NNE NA R DO
Home + Design: Light It Up!
Mila pendants (threependant version shown, $5,370) featuring handblown glass and metal, designed by Matthew McCormick of Matthew McCormick Studio. matthewmccormick.ca
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Otero fixtures (small: $8,500; large: $10,800) featuring copperplated steel, solid brass, and copper chains, designed by AudrĂŠe L. Larose and FĂŠlix Guyon of Larose Guyon. laroseguyon.com
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Midnight Dew ($14,169, limited to five editions) featuring cast brass and blown glass, designed by Cristiana Giopato and Christopher Coombes of Giopato & Coombes. giopatocoombes.com
Home + Design: Light It Up!
Pendant from the Arrangements collection (customizable; $3,780 as shown ) featuring matte-black aluminum, designed by Michael Anastassiades for Flos. flos.com
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True auteurs don’t play games. They know exactly when to resist convention and when to bend it for serious aesthetic impact. For a home in Australia’s rural Victoria state, award-winning designer Greg Natale began confidently (and boldly) at the end. ¶ “Usually people think about art at the end of the process and go scrambling to fill wall space,” says Natale. “We amassed the art collection right at the beginning while we were in the planning stages. “It’s unusual when a client commits to an expensive art collection in the beginning. It absolutely informed the color palette and some of our style choices.”
MATERIAL ISSUE: Greg Natale designed the interiors and architecture, imparting his expertise with materials such as sandblasted titanium gold granite flooring.
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Back to Black Australian designer Greg Natale takes his signature chic to the next level. By JORGE S. ARANGO Photography by ANSON SMART
Home + Design: Back to Black
OPENING SCENE: Standouts of the entry’s pattern and personality include Moooi’s Horse lamp, India Mahdavi’s Charlotte chairs from Ralph Pucci, and a Kelly Wearstler chandelier.
“The clients loved brass, which they consider a classic metal.”
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RISING ACTION: Lindsey Adelman’s Branching chandelier and the designer’s own custom carpet in New Zealand wool look impressive in the stairwell.
Home + Design: Back to Black
BRASS TACTICS: LE FT: Custom wine cellar. BE LOW: Brabbu armchairs
and cofee table before the anteroom’s Dale Frank work. R I G HT: Vioski sectional with a Warhol Jagger portrait in the bar.
“Because the house was so big, we needed color to break up what could have been an overly dark interior. Rooms could have just blended into each other.” 154
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MASTER CLASS: L EF T: Kelly Wearstler’s
Holmby console sits atop a Natale-designed Diane carpet in the master suite. B ELOW: Jobim armchairs from Essential Home hold court with Wearstler’s lambskin Souffle sofa.
Natale, whose studio is based in Sydney, Australia, had designed four previous residences for the client, a fashion-industry executive with a family. His singular approach would have been unthinkable without the client’s trust, which was built over several years. The home, a sprawling 16,200-square-foot dwelling, sits on 600 gracious acres that used to be a horse farm. Natale also handled the architecture, stripping everything back to its structure and cladding the exterior in black Tasmanian oak. He brought in his frequent collaborator, landscape designer Myles Baldwin, to “line up the architecture with the landscaping.” The centralized management of all these elements ensured a rare aesthetic consistency for such a huge undertaking. “The client has a real love of timber,” recalls Natale, by way of explaining the pervasive presence of wood inside and out. “Internally, it is present
SLEEP MODE: CLOCKWISE FROM ABOVE:
Scala nightstands flank the Wearstler bed; custom ebony-and-brass joinery adorns the dressing room; a Christopher Guy mirror bedecks the powder room; Porta Romana sconces illuminate the Thétis mirror by Jean-Louis Denoit for Pouenat.
in every single room.” The interior is moody and dark—partially for respite from the scorching Australian sun, but mostly because it creates the richness the clients desired, says Natale. He also happens to have built a career on his predilection for dramatically dusky interiors that serve as backdrops for a style he describes as “very tailored, layered, with a lot of subtle pattern, and a sense of glamour and contemporary opulence. I have pushed this look from day one. It started with my first apartment and evolved over the years.” Of course, there are potential hazards to a shadowy palette that only a designer as adroit as Natale can sidestep so elegantly. “Because the house was so big, we needed color to break up what could have been an overly dark interior,” he explains. “Rooms could have just blended into each other.” Fuchsia
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VERTICAL GRAPHICS: L E F T: Natale designed
the Scarpa marble mosaic tiles in the steam room. O P P O S I T E : Custom mosaics from Bisazza give the bar powder room its sizzle.
“There isn’t a surface treatment or finish that hasn’t been examined and exploited as much as possible for its decorative and visual impact.” 158
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“Who wants plain ceilings? They are such an underutilized part of the room.”
and bright blues supply the color interventions. Natale lifted the azure of the banquette and ottomans from Anna Berezovskaya’s Melody for Flute in the library; the anteroom’s chairs owe their aqua cast to a large painting by famed Australian artist Dale Frank; and Boca do Lobo’s fuchsia Diamond sideboard, as well as a Vioski sectional, draws inspiration from Andy Warhol’s hot-pink portrait of Mick Jagger. The designer’s strategies for animating the cavernous spaces included other tools. “There isn’t a surface treatment or finish that hasn’t been examined and exploited as much as possible for its decorative and visual impact,” he says. This extended to the ceilings, which were variously lacquered, cofered, adorned with patterned
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moldings, overlaid with brass grids, treated to beadboard, and more. “Who wants plain ceilings?” asks Natale. “They are such an underutilized part of the room, and I love to engage that fifth wall to create a cohesive, encompassing environment.” Extensive use of brass adds flash, providing surfaces to ricochet light around rooms. All these distinguish individual spaces, while other elements—like the wood and the inky scheme—unify them. A chain-link motif, for example, “is another tool of cohesion,” says Natale. Introduced in the groundfloor main hall’s rug (an original Natale design) and matched with overhead molding, it reappears in the Bisazza glass mosaic walls of the bar’s powder room and on the rug in the entry
FINE DINING: R I G HT: A dramatic Natale-
design custom runner from Designer Rugs and a Dale Frank painting. A B OV E : A Downtown L.A. chandelier, Boca do Lobo table, and Minotti chairs for dining.
IN AND OUT: The loggia was serious business. Natale cut no corners, selecting outdoor furnishings like the Rivera collection from Minotti and a graphic Hex Ed rug by Perennials.
Home + Design: Back to Black
of the garage. (Jewel-like faceted pieces such as the fuchsia sideboard and a mirrored entry sculpture by Mathias Kiss also jibe nicely with the client’s fashion background.) This family manse is arguably the ne plus ultra paradigm of Natale’s style and holistic vision that seems to have sprung fully formed from his mind like Athena from the head of Zeus. “It really is a wonderful culmination,” says Natale, “an evolution of my own aesthetic brought to fruition with the support of an incredible client eager to push the boundaries and design outside the box”— and in reverse. Greg Natale Design, greg natale.com
“My client has a real love of timber. That was nonnegotiable.”
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OUTERWEAR: Vondom seating and Tribu tables grace the south terrace. O P P O S I T E TO P : Architecture frames Myles Baldwinâ&#x20AC;&#x2122;s landscaping. O P P O S I T E B OT TO M :
Black Tasmanian oak clads the house.
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Noma 2.0
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Time Well Spent
COPENHAGEN
JASON LOUCAS
BY SANDRA RAMANI
It’s a world of foodies frantically hitting refresh on their keyboards, waiting for the next round of reservations to come online for Noma 2.0 (noma.dk). Opened in February, 1 year after the closure of the Michelin two-star original, chef-owner René Redzepi’s latest temple to New Nordic cuisine is inspiring curious diners to hop a flight to Copenhagen (assuming they can snag one of the just 40 seats available for lunch and dinner, 4 days a week). And when they get there, they’ll find a city where the passion for food runs deep—and where all the global culinary attention has engendered a creative spirit that’s grown beyond the dining table.
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Set in a former graiti-covered naval-mine depot, reenvisioned with Scandinavian simplicity by starchitect Bjarke Ingels, Noma 2.0 is spread over 11 buildings, each with a specific purpose, from butchering to fermentation. At its core are three greenhouses and a 2,100-square-foot garden—a must for a restaurant where the menus will rotate over three “seasons”: Seafood, with a focus on Scandinavian products; Vegetable, with goodies foraged from the urban garden; and Meat and Forest, a tribute to all things wild. When it first opened in 2003, Noma was considered revolutionary for this focus on fresh Nordic ingredients. “Before Noma, nobody talked about Danish gastronomy,” says Pelle Øby Andersen, founder and director of the Food Organization of Denmark, a nonprofit dedicated to promoting Nordic and Danish
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René Redzepi at Noma 2.0
gastronomy, nature, and agriculture. “Fine dining was very much French influenced, and there was more status in a carrot bought in a Paris market than one growing in a field outside your restaurant.” But today, Copenhagen’s culinary landscape is all about the hyper-local and super-fresh, even at the casual and homecook level—which may be Redzepi’s true legacy. “Almost all supermarkets in Denmark now have a local-food section, and we’ve become one of the top countries in the world for organic food sales per capita,” Andersen notes. Indeed, the Noma efect can be felt throughout Copenhagen, including at a host of new fine-dining restaurants that are taking farm-to-table to the next level. At Amass (amassrestaurant.com), American expat Matt Orlando—a former Noma head chef as well as a veteran of Per Se, Le Bernardin, and the Fat Duck—crafts dishes designed to showcase the 80-plus
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REDZEPI: JASON LOUCAS; GERANIUM: CLAES BECH POULSEN
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Time Well Spent THE NOMA GENERATION Chefs from all over the world have come to Copenhagen to cut their teeth in René Redzepi’s acclaimed kitchen. More than a few of them have made the Danish city their home. The result: a Noma family tree that branches out into some unexpected places— and cuisines. 1 GERANIUM Former Noma sous chef Søren Ledet works his magic at Denmark’s sole Michelin three-star restaurant, in this contemporary space where the dishes highlight the connection between the urban and the natural. (geranium.dk) 2 ANDERSEN AND MAILLARD Another alum of Noma, renowned pastry chef Milton Abel teamed up with local cofee master Hans Kristian Andersen to open this minimalist spot for cafeine and croissants. (andersen maillard.dk) 3 PMY Noma alums Emilio Macías (from Mexico) and Karlos Ponte (from Venezuela) joined forces with Peruvian chef Diego Muñoz to open PMY, an acronym for papa (potato), maíz (corn), and yuca— signature ingredients from each of their countries. (restaurant -pmy.com) 4 KØDBYENS FISKEBAR Noma’s former sommelier, Anders Selmer, is the owner of this lively spot, where beautifully prepared seafood dishes pair with terroir-driven wines. (fiskebaren.dk) 5 HIJA DE SANCHEZ Following her stint as a pastry chef at Noma, Mexican-American Rosio Sánchez returned to her roots to create two taquerias serving authentic flavors with gourmet flair. (hijade sanchez.dk)
Q&A Rasmus Palsgård COPENHAGEN’S eminent food journalist—and the youngest member of the Danish Food Critics—knows his way around Nordic cuisine and then some. Here, the former MasterChef Denmark star shares his short list for Copenhagen’s best dining, drinking, and more.
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“Denmark is a farming country, so we’ve always had the products. Only now, we’re using them in ways that are new and inspiring.” types of vegetables, berries, herbs, and flowers grown in his vast sustainable garden. Former Noma sous chef Christian Puglisi oversees several restaurants in town—including Relæ (restaurant-relae .dk), one of the few organic-certified restaurants with a Michelin star—as well as Farm of Ideas, an organic farm and educational center just outside the city. And over in the famed Tivoli Gardens, chef Mette Dahlgaard’s Gemyse (nimb.dk) is replacing standard amusement-park fare (no hot dogs or nachos here) with creative veggie-forward plates stocked with wild herbs and edible flowers, from both local farms and the on-site garden. “Denmark is a farming country, so we’ve always had the products,” says Dahlgaard. “Only now, we’re using them in ways that are new and inspiring.” Of course, there’s plenty more homegrown pride to go around: Copenhagen’s culinary profile is just the beginning of a new citywide scene—one where mixologists are shaking up Nordic flavors in a glass, new hotels are bringing fresh energy to classic Scandinavian living, and designers are eschewing traditional minimalism with an independent streak. Read on for the latest and greatest in this Danish capital on the rise.
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We hear a lot about Copenhagen’s culinary rise—but what to drink? The culinary scene has definitely inspired other areas to rethink what they do, and the cocktail scene is a good example. Before Noma, there was no such thing as a Nordic cocktail movement, but today, aquavit— previously seen as a second-rate spirit—has found its way back to the cocktail bar, and more and more bartenders have started foraging herbs, roots, and fruit to create new flavor profiles. Today it is not enough to swap whiskey with aquavit in a whiskey sour—they want to start a new language. What’s your go-to bar for a Nordic cocktail? Ruby (rby.dk) has an amazing ambience and menu, and the
bartenders make every guest feel at home. Balderdash (balderdash.dk) and Duck and Cover (duckandcoverbar.dk) are also experts at avant-garde cocktails. What’s your favorite neighborhood for a culinary exploration? Nørrebro is full of well-established families and a multicultural mix of bars, cafés, and restaurants. I recommend dinner at the Michelin one-star Thai restaurant Kiin Kiin (kiin.dk), followed by a beer at Brus (tapperietbrus.dk). And for a delicious souvenir to bring back home? Head to Torvehallerne (torvehallernekbh .dk), our central food market, and you’ll find everything from native oysters to local cheeses, natural wine, and handmade chocolate. Where would you go for your last meal? Søllerød Kro (soelle roed-kro.dk), located north of the city near Dyrehaven park, might be my favorite restaurant in the world. Set in an old inn from 1677, it has one Michelin star—which I think is two stars too little— for its ambience, hospitality, and spectacular cuisine.
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Time Well Spent COPENHAGEN Cold Heggem
Worth a Day Trip
4 More for Culture
N O , the Louisiana Museum of Modern Art (louisiana.dk) isn’t in Baton Rouge or New Orleans. Surprisingly, the contemporary center is set in the seaside village of Humlebæk, roughly 25 miles north of Copenhagen. It borrows its name from the residents who once called the institution home: The historic villa in which part of the museum resides was built in 1855 by the Danish officer Alexander Brun, who throughout his lifetime married three women—all named Louise. Historic in name only, the Louisiana is a true modern-art mecca, with a collection that spans movements and continents, from a two-floor gallery devoted to the works of Alberto Giacometti to a sculpture garden filled with large-scale pieces by Alexander Calder and Richard Serra, among others. Still, the museum couldn’t be more Danish in its approach to art, utilizing its “sauna principle” to divide exhibitions into “hot” (showcasing well-known artists) and “cold” (introducing guests to new and less accessible works). This month at the museum is especially “hot,” with exhibitions of Picasso’s ceramics, Ed Ruscha’s works on paper, and Yayoi Kusama’s Gleaming Lights of the Souls installation.
Glyptoteket Antiquities, impressionists, and modern art—plus a lovely winter garden. glyptoteket.com
Crafted in Copenhagen Of course Denmark is a hotbed for classic Scandinavian style—but for fashion and design that’s truly unique, take a tour of Copenhagen’s modern-day artisans. In a small shop in the center of town, Cold Heggem (coldheggem.com) creates exquisite handmade eyeglasses in unusual materials like wood and horn. At Herrernes Magasin’s (davidk.dk) Nørregade shop, browse tailored menswear in vibrant colors and unusual combinations while sipping a tap beer. Saks Potts (sakspotts.com) is also skipping the traditional clean lines of Scandi fashion in favor of colorful furs and flashy prints. And even the historic handcrafted-porcelain house Royal Copenhagen (royalcopenhagen.com) is joining the anything-goes aesthetic, ofering visitors the chance to customize their tableware at the brand's flagship store on Strøget Street.
Den Frie Centre of Contemporary Art One of Denmark’s oldest venues for contemporary art— and a favorite spot for creative types. denfrie.dk
Royal Copenhagen
Design Museum Denmark Home to an inspiring world of Danish fashion furnishings, and design. designmuseum.dk Arken Museum of Modern Art A waterfront masterpiece with works by Damien Hirst, Ai Weiwei, and more. arken.dk
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and suites with balconies overlooking the colorful Nyhavn district. And perfectly balancing old and new is the Nimb (nimb.dk), a circa-1909 palace turned hotel that last year debuted 21 new suites, each with a collection of clubby bespoke furnishings and an expansive terrace. Best of all: The Nimb books tables at Noma 2.0 several months in advance, so a stay at the hotel might just be your best shot at scoring a coveted reservation.
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the Nobis Hotel Copenhagen (nobishotel.dk) has transformed the historic Royal Danish Conservatory of Music into a contemporary downtown getaway. Still, it would be a shame to miss out on a classic stay in this historic city of neoclassical landmarks and 17th-century mansions. Our top pick is the grande dame Hotel d’Angleterre (dangleterre .com), known for its discreet service, Michelin-starred restaurant,
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Hotel Sanders
C O P E N H A G E N ’ S kitchens aren’t the only hot spots in town. The city’s hotel scene is sizzling, too. (After all, those pilgrimaging foodies need somewhere to stay in between meals, right?) Last year, the arrival of two new boutiques added some edge to the overnight oferings: The Hotel Sanders (hotelsanders.com) is a theatrical ode to Scandinavian style created by the Danish ballet dancer Alexander Kølpin, while
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GEAR, GADGETS, AND AMENITIES FOR DISCERNING HUMANS
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1 HUBLOT Hublot’s orange-hued Spirit of Big Bang All Black Orange features a microblasted ceramic case and a self-winding skeleton movement with a 50-hour power reserve. hublot.com ($26,600) 2 MONCLER Beyond its iconic pufer jackets, Moncler has been making exceptional outerwear for more temperate climates— and they deserve attention. With its orange accents, this navy Montussan nylon anorak has the right blend of functional appeal and style. moncler.com ($955)
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3 STATE OPTICAL CO. The clean lines in these sleek and sporty Dearborn frames nod to Chicago’s skyline. Shown in a rich mocha hue, these sunglasses come with crystalline smoky-ash lenses. stateopticalco.com ($405) 4 ADIDAS ORIGINALS Nic Galway is the mastermind behind some of Adidas’s greatest hits, like the NMD and the EQT ADV. His latest pair, the Propheres, experiments with proportions in the sole—a pervasive sneaker trend this year—while adding a touch of color. mrporter.com ($120)
DEFINING STYLE Clothing and accessories are the tools men use to express their individuality and inclination for a relaxed, classic, or sporty lifestyle. Discover your unique look in these four style profiles.
P H O T O G R A P H Y BY J O S H U A S C O T T , S T Y L I N G BY C H A R L E S W. B U M G A R D N E R
BY PAIGE REDDINGER AND JOHN LYON
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INNOVATOR 1 SALVATORE FERRAGAMO These cubist sneakers feature a chunky “shark tooth” sole and a lightweight black raffia upper. A versatile shoe, especially on warm days, this will add serious style to your wardrobe. ferragamo .com ($495) 2 MORGENTHAL FREDERICS Made from Japanese acetate and titanium, these clear frames with blue matte temples illustrate the eyewear maker’s inimitable aesthetic. morgenthal frederics.com ($365)
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3 GRAF VON FABER-CASTELL In contrast to our fast-paced, tech-driven world, this fountain pen is decorated with hand-applied guilloche— a labor-intensive technique typically reserved for watch and jewelry making. Each pen requires over 100 steps to make; no two are alike. graf-von-faber -castell.us ($350)
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4 GIRARDPERREGAUX First introduced in 1884, the striking Tourbillon Three Bridges design has been the Swiss watch brand’s signature piece ever since. The latest addition to the series is this Neo-Tourbillon with Three Bridges Skeleton. girard-perregaux .com ($138,000) 5 SMYTHSON The sleek printed calfleather Mara A4 Zip writing folder in navy is equipped with the British brand’s signature blue featherweight paper, six interior pockets, and a zipper to keep everything secure. smythson .com ($850)
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6 VALEXTRA This geometric-shaped pebble-grain leather holdall is roomy enough to pack your gear and neatly folds into a flat form for easy packing and storage. valextra .com ($4,000)
“Create your own visual style. Let it be unique for yourself and yet identifiable for others.” —Orson Welles
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THE 1 FRATELLI ROSSETTI A brown oxford lace-up is an essential wardrobe basic for any well-heeled man. Fratelli Rossetti’s soft leather oxford is hand-finished to portray a subtle antiqued look. fratellirossetti .com ($680)
COMPANY MAN
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2 ERMENEGILDO ZEGNA Made from thin strips of leather woven together like fabric, the Pelle Tessuta briefcase delivers on style and function. It has a padded laptop pocket, a slip that easily slides over the handle of a roller bag, a shoulder strap, and multiple pockets. zegna.com ($2,195) 3 CANALI For the businessman on the go, Canali’s pioneering new Impeccable 2.0 wool, shown in this check jacket, is a must-have. It’s breathable, creaseless, and stain resistant and has natural stretch. canali .com ($2,650)
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4 STEFANO RICCI Lighten up with Stefano Ricci’s pale-hued handprinted Italian silk necktie and cotton pocket square, which draw the eye to the finer details and deliver a subtle dose of panache. stefano ricci.com (tie, $260; pocket square, $200) 5 PATEK PHILIPPE In a tribute to the 20th anniversary of its patented annual calendar, which has an in-line double aperture for the day and month, a date at 6 o’clock, and a moon phase, the mechanical self-winding Ref. 5396R Annual Calendar with Moon Phase was made in rose gold with a silvery opaline dial..patekphilippe .com ($47,970)
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“Dressing well is a form of good manners.” —Tom Ford
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TECH TYCOON 1 BRUNELLO CUCINELLI Known for blending high-end artisanal expertise with casual elegance, Brunello Cucinelli is the understated go-to for tech-industry titans. This trio of lightweight cashmere and cashmere-and-linen crewnecks deliver luxury without the fuss. brunellocucinelli.com ($575–$1,475)
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2 BERLUTI The Parisian luxury house has taken on casual dressing to prove that its expertise in shoemaking extends beyond formal dress shoes. Its new Run Track sneakers are made in leather, suede, and nylon and lined with breathable mesh. berluti.com ($1,200) 3 TOM FORD An upscale take on the everyday utilitarian backpack, Tom Ford’s sleek navy leather Buckley bag with palladium hardware is a nonchalant way of expressing big-league status. tomford.com ($2,950)
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“Simplicity is the ultimate sophistication.” —Leonardo da Vinci
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4 B&O PLAY BY BANG & OLUFSEN A solution for the open-oice setting, the new BeoPlay H9i headphones (an update to the H9) come with improved features like increased noise-canceling capabilities and a proximity sensor that automatically pauses music when the headphones are removed. beoplay .com ($499)
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Discover your own private island at Cayo Espanto, where paradise and luxury come together as one. Our intimate, five-star, world-class resort was created for the discriminating few who demand the best in life. Full island rentals are available. Contact: (910) 323-8355; www.aprivateisland.com
JEWELRY
T R AV E L
BUY, TRADE MAJOR NAME WATCHES, DIAMONDS, AND JEWELRY Paying high prices for all Rolex, Patek Philippe, Cartier, Breguet, and all fine and complicated wrist and pocket watches. We ofer a large selection of all major name watches, both new and pre-owned, at large savings; trade-ins welcome. We also buy and sell dia-monds over 1 carat and fine estate jewelry. Payment by wire or overnight check. Contact: Tarrytown Jewelers (est. 1972), 273 North Central Ave., Hartsdale, NY 10530; Contact: (800) 552-2161, (914) 949-0481; Fax: (914) 949-0546; www.tarrytownjewelers.com
FIRST AND BUSINESS CLASS TRAVEL 50%-70% Discounted business and first class on every major airline.Flights for high end clients and corporate accounts. Our service is our specialty and we are available 24/7 for all your travel needs. Contact: (718) 208-8300; E-mail: privateair.moshe@gmail.com
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STAFFING SOLUTIONS HELEN’S AGENCY VOTED “BEST IN L.A.,” L.A. MAGAZINE For over 32 years, Helen’s Agency has provided worldwide service to clientele in search of professional household staffing solutions. Our company specializes in the placement of house managers, housekeepers, personal assistants, chefs, baby nurses, nannies, couples, chaufeurs, security personnel, and corporate administrative positions. Let our world of talent infuse your world with solutions. Contact: (818) 881-7183; E-mail: helen@helensagency.com; www.helensagency.com
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TIME PIECE
—SA U L M A R A N T Z H I G H - E N D -A U D I O P I O N E E R
The year 1948 was a milestone for music, when the invention of the long-playing record raised the curtain on a new era of high-fidelity sound. The LP not only transformed the recording industry but also ushered in an era of incredible innovation in speaker and electronics design. Brands like JBL, Altec, Fisher, Scott, Garrard, McIntosh, and Quad soon became household names. But among these stars, Marantz—the man and his products—stand apart. Born in New York City in 1911, Saul Marantz began as a graphic artist, but an interest in music and electronic design helped bring his first audio product to market in 1952. During the Golden Age of Stereo—the late 1950s through the early 1970s—two-channel stereo recording and playback challenged designers to achieve sonic excellence. In the minds of audiophiles, the vacuum-tube electronics that Marantz built during those decades are the stuf of legend. Regarded even today as three of the most outstanding electronic components of all time, the Model 7 preamplifier, Model 8B stereo, and Model 9
monaural power amplifier defined the state of the art. They were designed by Sid Smith, who moved to New York to pursue a career in opera and was hired by Marantz in 1954 to be his company’s chief engineer. The Model 10B FM tuner—created by Marantz, Smith, and Richard Sequerra, who joined Marantz in 1961—was even more advanced. Unfortunately, it was so expensive to produce that it ultimately put Marantz out of business, forcing a sale to Superscope. Other portents of doom loomed. With the advent of solid-state technology, vacuum tubes were displaced by cheap, powerful transistorized electronics, and much of the magic was lost. Most sounded awful to purists, and it wasn’t until the next decade that a transistorized design was seriously considered by audiophiles. Then and now, Marantz vacuum-tube components are prized for their richly textured, emotionally involving sound. A worldwide collector market—especially in Japan—is a testament to the enduring legacy of these eternally youthful designs. —Robert Ross
THE TIMELINE SOUND BITES Saul Marantz invents the Audio Consolette preamp. Built in his home in Kew Gardens, N.Y., it sells for $153. A wooden cabinet costs $12.50.
2 1958 The Model 7 preamplifier features excellent functionality and six 12AX7 vacuum tubes.
3 1959 The Model 8 stereo amplifier— soon to be replaced by the Model 8B in 1961—makes an impressive 35 watts per channel.
4 1960 The Model 9 monaural amplifier is a 65-pound monster, delivering 70 watts continuous and 140 peak—huge power for its day.
5 1963 Stereo FM broadcasting is in full swing, and Marantz raises the bar with a $650 FM tuner called the Model 10 (later 10B).
6 1964 Marantz is acquired by Superscope, Inc.
7 1966 Marantz starts manufacturing solid-state products in Japan through a partnership with Standard Radio Corp.
8 1980 Superscope sells Marantz to the Philips electronics company.
9 1995 The limited Classic Series Models 7, 8B, and 9 are built to exacting original specifications by the Valve Amplification Company.
10 2001 Marantz Japan Inc. acquires the brand and continues to build top-tier electronics, many for the Japanese audiophile market.
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