News
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The Arboretum at Press
Philip Tessier: "We have to exercise some significant restraint not to use them for each and every dish :)"
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Butter Press for TAK Room NYC
After many iterations at the Chicago studio, the Butter Press for TAK Room NYC nods to the past while immersing guests...
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Driverless City
Flying vehicles dominated the visions of futuristic transportation decades ago, but a society without human drivers seemed never to be...
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Jamon Serrano Consommé by Bradley Kilgore
Our favorite fine dining memories are often built on the unexpected moments. Chef Bradley...
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Past and Present
Notion of time as a medium – as an active ingredient – is something we continuously consider in our design practice. Recently,...
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2017 in Review
This year, we helped put the United States on the culinary map of the world, contributed to transforming the way we cook at...
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2017 Holiday Video
Over the past several weeks, we focused our Porthole recipe development efforts on vodka’s versatility. We emerged with 8...
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The Tools Behind Team USA's Gold Win
The winning platter tends to get all the glory and attention, but we find the cooking tools behind the scenes equally exciting.
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The Pitcher Story
Every design has a story. In our practice, the story always revolves around function, or more specifically, a problem. We might...
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Chef's Table Season 2: Chef Grant Achatz of Alinea
Check out season 2 of Chef's Table on Netflix featuring Chef Grant Achatz of Alinea. You'll see many of our Read more
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Interview with Martin Kastner on The Heritage Radio Network's The Food Seen | May 24, 2016
Host Michael Harlan Turkell spoke with Martin about his background, philosophy, and some of his projects on an episode of The Food Seen. The archived episode can be found on