Our studio was featured as part of Architectural Digest’s 4 Restaurant Designers to Know:
Williamsburg-based Crème has designed some of the most intriguing restaurants in New York City—L’Amico (shown), RedFarm, Irvington, and Marc Forgione, to name a few. “When we design a restaurant, we feel we are telling a story, which is much stronger when each layer has the same thread—whether it’s lighting, landscaping, or graphic design for menus and business cards,” says Aizaki. “Every layer helps tell the same story.” The studio’s latest projects include the renovation of the historic Miami property the Greystone Hotel, and the transformation of a neglected Denver alleyway into a space for alfresco dining, public art, and studios for local artisans. “We saw a city block and breathed life and soul into it,” says Crème design director Jose Achi.
L’Amico restaurant designed by CRÈME featured in Architectural Digest’s 12 Most Stylish Restaurants in New York City.
Hospitality Design Magazine features Crème’s work at Eventi – A Kimpton Hotel:
Headed by Brooklyn-based design firm Crème Design, the project includes a new black steel façade, living room lobby concept, and upgraded F&B options led by James Beard Award nominee Laurent Tourondel and Michelin-starred George Mendes.
One of our most recently opened projects, Mr. Purple, is featured on Trillist as part of their NYC’s Best Restaurant and Bar Openings in November. Read the full article here
Mr Purple opening featured in Hospitality Design Magazine:
Brooklyn, New York-based Crème Design has completed the Mr. Purple rooftop bar and restaurant for the Hotel Indigo Lower East Side New York. Located on the hotel’s 15th floor, the indoor-outdoor F&B outlet is the Gerber Group’s first downtown property and nods to the neighborhood with locally inspired dishes, loft-like interiors, and a creative concept based on Mr. Purple—a fictitious local artist who is a mysterious and free-spirited loner.
The recently opened L’Amico restaurant is featured in the November 2015 print issue of Architectural Digest.
“An open kitchen is the heart of the 2,300-square-foot space, which has a mod-meets-farmhouse vibe- lots of reclaimed wood and graphic tile flooring-courtesy of Brooklyn design firm Crème.”
Our design for Lupulo is featured in Interior Design Magazine as one of the 12 NYC Restaurants that serve up Hot Design.
Check out the full feature and more images on Interior Design.
Check out our various designed spaces at the Eventi Hotel in New York City’s Chelsea district.
We are super excited to have our latest retail project featured on Cool Hunting!
Lupulo, Crème’s latest collaboration with Chef George Mendes, gets reviewed by the New York Times.
“An interactive wall features cubbies full of knickknacks (an old radio, antique scale, a birdcage, etc.) and toys and games for kids. A full chalkboard wall displays the menu of breakfast, salads, the soup of the day, and sandwiches on fresh Balthazar bread.”
We were so excited to be involved in the branding of the new pop-up restaurant at the High Line Hotel – Alta Linea. Crème designed the identity including brand manual, logos, menus and coasters. The space is open for the summer, we hope you visit!
Irvington, our latest project with the W Hotel and Gerber Group, was profiled for New York Spacer mag.
“The restaurant’s design, taken on by the Brooklyn-based, yet internationally known design firm, Crème, infuses the space with a cozy, inviting ambiance. Organic elements such as wood and leather commingle with blackened metal and glass—providing an industrial yet warm palette that reflects a farm-to-table approach. An open kitchen with views of the brick oven, rotisserie, and culinary suite are a welcome trend the design firm played up to full tilt. You can watch the restaurant’s signature flatbread pizzas go from oven to mouth.”
Our founder Jun Aizaki was recently profiled for Metropolis Mag in a feature titled “Just Getting Started”.
Jun Aizaki is a young man in a hurry. “He’s made amazing, amazing progress in, really, no time,” marvels Diego Gronda, the creative director of Rockwell Group Europe. This is an understatement. Since starting at Rockwell’s New York office in 1998, two years out of Pratt Institute’s architecture program, the now-38-year-old Aizaki has designed more than 20 restaurants, first at Rockwell, then through his own Williamsburg, Brooklyn–based firm Crème Design, as well as retail spaces in his native Japan and several residential projects. “Seventy-five percent of it all in the last five years,” Aizaki declares.
Jun Aizaki talked to Culintro about Crème’s most recent projects, the studio and working in hospitality design.
Jun Aizaki always knew he wanted to be an architect. After studying at the Pratt Institute in Brooklyn, New York, he cut his teeth at the Rockwell Group, before starting Crème in 2005. “I always had the idea of having my own studio,” he says. “I always thought the sooner the better. I like to be responsible for my own decisions.”
Jun Aizaki talks to Tim McKeough from the New York Times about the use of screens as room dividers.
Since he founded Crème Design in 2004, Jun Aizaki has designed dozens of restaurant interiors, including Red Farm and Danji in Manhattan, JG Domestic in Philadelphia, and multiple locations for Distrito. Each space is different, but most share a theme: the use of screens as sculptural room dividers.
“To divide a space, you can use a solid wall or glass partition,” said Mr. Aizaki, 39. “But there are so many different levels of transparency in between those things. You can do a lot with the interplay of what you can and can’t see.”
Farm-to-table Chinese inspired restaurant on the West Village gets reviewed on Fine Design.
“Bringing in a touch of Asian flavor, Aizaki created open wood-beam structures that not only house the booths, but add valuable storage space above them. Along with actual product cases, fanciful vintage wood crates — more of Schoenfeld’s flea-market finds — double as charming storage bins and add a fun visual element. A similar arrangement of beams, shelving and crates also tops the small brick-faced, four-seat bar at the back of the restaurant.”
“The Kachina concept — reminiscent of “mystical spirit beings of Southwestern Pueblo cosmology that personify the belief that everything in the universe has an interwoven essence and life-force” — combines industrial, rustic, and modern styles (thanks to New York City’s crème design) while adding a tinge of Southwest flare.”
Creme’s work for Journal Standard was featured in Japanese publication Shotenkenchiku