A Portrait in Design
Restaurant Architect Adam Tihany Captures Personality in His Work, Redefining the Spaces in Which We Live
From the Print Edition:
John Travolta, Jan/Feb 99
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"This year in Monte Carlo we had a James Bond theme, with a gala dinner at Alain Ducasse's restaurant, followed by nine silver convertible Mercedes going on a road rally through the hills of Provence to St. Paul and the La Colombe d'Or restaurant. Next year we meet in Havana."
Tihany's love for cigars has also led him to design the new Freyboy cigar store. The New York City shop is small, only 700 square feet, but Tihany talks of it with the same excitement he musters for his major restaurant projects. "It's a completely different look for a cigar shop," he says. "It's very contemporary. No more of that fuzzy English wood paneling and leather couches. It's really cutting edge. The tiles on the floor are smoke-colored. We tried to bring cigar smoking to the year 2000 in one brush stroke. I really believe in cigar smoking. I really enjoy it. I think it should be here to stay."
The tiles are indeed the creation of a true cigar aficionado--photographs of seemingly endless permutations of gray and white smoke, wafting, not in the air, but on the shining floor. At one end of the room is a large walk-in humidor, the cigars all on open display behind a glass wall; at the other end, behind a nine-screen video display of movies and cigar-themed quotes, is a smoking room with starkly modern and comfortable high-tech black chairs, white tables, black laptop computers and white computer mice, where patrons can light up, relax and browse the Internet at their leisure. "It's a place where a commuter can take a break at the start of the workday or at the end," Tihany says.
Tihany's other hobby is cooking. With his partner, Antonucci, and the food writer Florence Fabricant he has written Venetian Taste, a cookbook geared to the Venetian theme of Remi.
"I am by no stretch of the imagination a great chef," he says, "but I can cook a decent meal for as many as 12 people, something simple. One of my favorites is a penne with fresh tomato, basil and mozzarella. I've been cooking as long as I've been smoking cigars. I find it very relaxing. I'm an instinctive cook--I cook by instinct, not education. I have a very interesting taste memory. I can taste something, go home and reproduce it without ever having the recipe. And I also have a very keen sense of what kind of food sells, what people like. Francesco and I do a tasting of new dishes for Remi four times a year, and I can usually say by taste whether or not a dish will do well. When it comes to that, I'm pretty much on the money."
Tihany and his wife of three years, Marnie Mass-- "It's my third and last marriage," he says--have an apartment in Greenwich Village, down the block from his office, and a house in the suburbs. They stay in the city during the week and go to their country home on the weekend, in time for Sabbath dinner Friday night, which they share with Tihany's son and daughter from his second marriage--Bram, 17, and Sarah, 13. "The kids are our lives," he says. "Everything we do is geared to them." The talent for design runs in the family. "Bram is a fine artist," Tihany says. "He designed some of the china for Le Cirque."
Tihany has accomplished much in his 51 years, but, he says, there is much more he would like to do. "My life's ambition," he says after one final puff on his cigar, "is that every great city in the world will have one great hotel or restaurant designed by me.
"I'll have to live at least a few years more to fullfill this goal," he says with a laugh. "But that's what I really want." And knowing Adam Tihany, he's not just blowing smoke.
Mervyn Rothstein is an editor at The New York Times and a frequent contributor to Cigar Aficionado and Wine Spectator.
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