Architectural Record's Josephine Minutillo covers Chef Thomas Keller's quest for

and the precision details composing the design by Snohetta and Envelope.

"The heart of the project, though, is inside the kitchen, where design tweaks, sometimes mere inches, greatly transformed work flow and circulation. Immaculately outfitted with state-of-the-art stainless-steel equipment that seems to float above the terrazzo floor, and walls and countertops in a white, antimicrobial surface, the light-filled space is topped by a dramatic curved ceiling. Formed from GFRG panels that are hung from the wood-frame structure, the ventilated ceiling, which required special approvals, replaces traditional hoods that are often in the line of sight. 'There were a lot of inefficiencies before,' commented chef de cuisine David Breeden during a tour of the space. 'It was visually unsavory.'”

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