New York, NY
Ma-dé is an ode to the ocean in both cuisine and design. A burst of bright tones and colors, it occupies an intimate wedge of a space in NoLita. Ma-dé, meaning “second born” in Indonesian, is two doors down from Wayan, the Chef’s “first born” on lively Spring Street. Inspired by the beaches of Bali, the design of Ma-dé compliments the refined menu of raw fishes and fresh vegetables. Short of filling the space with sand, Ma-dé is a refreshing dining experience that transports you to the Balinese coast.
From the street, the minimal glass facade allows for clear views into a vibrant and colorful space. The entry door is playfully obscured with textured amber glass and is layered with leaves and palm fronds, encouraging guests to peek around to see the activity inside.
With the space being less than 10’ wide, the layout was a spatial challenge to accommodate guests, staff, and an extensive bar program. Too narrow for a traditional bar, two bartenders occupy separate stations: one facing patrons in the front and one tending to diners in the back. A shared leathered-quartzite back bar showcases an exaggerated clam shell display of garnishes, bitters, and decorative barware. A hanging metal shelf of bottles and plants hints at the hanging shelves of Wayan, tying the story of the two restaurants together. Blue, green, and beige glazed dimensional tile is a pixelated interpretation of the dynamic jungle and beachscapes that anchor the restaurant concept. Antique gold mirrors line the room and are dotted with warm capiz sconces, highlighting faces as well as the food. Above, nautical ropes decorate the ceiling while creating swooping shadows below. Seashell plaster surrounds the mirrors and holds them in place as if coastal winds eroded the surface to expose these treasures.
The stuccoed shells blend into the dining room while keeping the original urban brick walls exposed, reminding guests that they are still, in fact, in NYC. The dining space is enveloped in a gold capiz wallcovering that is layered with the dramatic, curvaceous shadows of the oyster-shaped bamboo pendants above. Guests share a long communal banquette and Bali-sourced teak tables are activated with bubbly sea glass glassware, colorful pastel plates, and delicate shell-inspired dessert bowls. An L-shaped banquette caps the dining area, culminating in front of a glass and metal screen similar to the entry door. Walls beyond are lined with beachy-washed wood millwork for server stations and display knick knacks found by the Chef and his family while on surf trips in Bali.