“A chef in his element” is a phrase we often utter, yet there are few instances where it plays out so literally. At Rhoda, the first standalone restaurant headlined by British chef Nathan Green, the surroundings are so perfectly attuned to his personality and brand of cooking that we couldn’t think of a more apt description.
A dramatic open facade is flanked by doors of zigzagging copper and glass. Hefty cedar wood tables are carved with rose insignias (a tribute to Rhoda, the name of Green’s grandmother). Light-grey concrete contrasts with deep-red leather and the oxidised copper panels found throughout the room.
The open kitchen has been constructed in the middle of the restaurant—a bar around which diners can sit and watch the meats being cooked over the charcoal grill and the dishes plated to order. This striking design of the ground-floor restaurant space has been fashioned by none other than Joyce Wang, who has already taken the Best Interior Design crown once before—in 2014, for her work on Mott 32. While Wang’s elegant signature details are there, this is one of her most experimental jobs to date.
One of the highlights of the restaurant is the dramatic centrepiece that hangs from the ceiling, constructed from reclaimed washing machine drums, while the designer has created some other fun details to highlight the chef’s signature style: barber brushes that are a subtle hat-tip to Green’s iconic beard and lightboxes featuring vintage body art as a continuation of the chef’s impressive tattoos. In our eyes, this is a partnership that amounts to more than the sum of its parts.