After first opening its doors in 2010, Nusr-Et Steakhouse quickly became an industry leader with its top-quality steaks and impeccable guest service. The Head Chef Nusret Gökçe garnered attention online for his unique approach to food, which ultimately earned him the distinction of “Salt Bae.” Looking to create a new food destination in the NYC market, Chef enlisted TPG Architecture to design a new eatery in the Meatpacking District.

The design pays homage to Chef’s butcher background, taking inspiration from the dynamic character of the Meatpacking District. The sophisticated venue seamlessly transforms from day to night and captures the pulsating energy and essence of the neighborhood.

The 187 seat restaurant is framed by industrial dark metals, red brick, white subway tiles, and concrete floors, which give a nod to the local flair. The 30’ long bar is lined in copper and mirror panels, with iron rivet details, indicative of the nearby Highline’s original metalwork. Featured above the dining room is an illuminated pendant rail system that references New York’s famed subway system.

Towards the street side of the venue, a retail component echoes the aesthetic of a classic New York butchery. Dry-aged wagyu, tomahawks, and other select cuts hang from the ceiling, giving guests a true butcher experience.