At a new New York restaurant, Il Fiorista, florals are everywhere — even on the plate. Its team shares tips and recipes for bringing the garden to your own kitchen.
How do you create a flower-centric restaurant that doesn’t feel like a bridal shower? If you’re Alessandra and Mario De Benedetti, you ask your good friend, the artist and writer Leanne Shapton, to paint your walls with a geometric watercolor mural, and you ask Elizabeth Roberts, the architect known for her light-filled, thoughtfully reworked Brooklyn brownstones, to design the rest. The result is a high-ceilinged oasis on 26th Street in Manhattan, a stone’s throw from the flower district, bedecked in pale wood and Patricia Urquiola chairs imported from Italy. The space, Il Fiorista, which opened yesterday, doesn’t so much look like a bouquet of flowers — rather, it offers the calming, rapturous effect of smelling one…[READ MORE]
Source: How to Cook a Meal (Almost) Entirely Out of Flowers | nytimes.com
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