Anto, designed by the DESFA GROUP firm, is the creation of a new dynamic dining experience that will expand the successful offerings of the Antoya family of brands. This exciting new venue will tie together a cocktail bar, an omakase bar, and a Korean steakhouse concept all in one location, while remaining true to the brand’s welcoming, and timeless spirit.
Without moving away from its traditional Korean barbecue roots, Anto wants to focus on a new enhanced dining experience. The space was designed with a minimalistic approach in which materials such as rustic metal tile, solid wood, and bronze mirror are showcased.
Given the challenges of traditional building architecture in New York City by having overly narrow and deep structures, DESFA GROUP created a sequence of dedicated spaces that served as a visual queue for each particular dining experience. To avoid the traditional repetitive dining setting, each space has a unique element to drive the design. One room revolves around an oversized skylight that interplays with natural light during the day. Within the same space, an infinity art installation uses the Korean national flower as an inspiration. In one very sophisticated room, a colorful Pojagi screen is used to bridge its Korean roots with a minimalistic modern palette seamlessly.
Hanji is traditional handmade paper made from the inner bark of paper mulberry, a tree native to Korea that grows extremely well on the rocky mountainsides. It is famous across Asia and holds great cultural value for its stunning white color, ventilation and insulation properties when applied on traditional doors during the summer/winter seasons, and extreme durability.
The geobukseon, or turtle ship, was one of the most instrumental pieces of military technology in Korea during the Joseon era. With its name derived from its protective shell-like covering made up of iron plates, the turtle ship was used by the Korean Royal Navy to defend the country from foreign attack and invasion for 400 years. It’s famous today for its role as a symbol of strength and Korean military power.
Andong Jebiwon has a 100-year old tradition of making artisanal Korean sauces and pastes, including soybean paste and soy sauce. The company uses the most traditional method developed by Korean Food Grand Master No. 51 Choi Myung Hee. The process involves carefully selecting healthily-grown soybeans and maturing them for more than 2 years to produce deep, naturally rich flavors and nutrition.
The national flower of Korea’s significance stems from the Korean word 'mugung' (eternity or abundance). It is a symbol of the people and culture. The infinity art installation using the Korean national flower as its centerpiece evokes the inexhaustible passion of its people and rapid proliferation of its culture worldwide.
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