Brass

About the project

A gastronomic proposal focused not only on offering a unique culinary experience but also on providing a memorable multisensory experience that allows the user to connect with spaces designed from a perspective of sophistication and naturalness, with the aim of presenting authentic dishes resulting from responsible consumption of the food resources offered by nature.
It is a restaurant created by the life of Chef Antonio Garza, a fourth generation rancher, where respect for the land and the care of his cattle in the state of Nuevo Leon have been the inspiration and motivation to open a space where he can share each dish that was born from that environment and the perfect cuts from the finest selection of Mexico. With this foundation, we set out to design a space that could provide the best pairing. The fusion of materials of natural origin and top-notch finishes combines beauty, sophistication, and authenticity. Marble, reclaimed sleepers, wood, black limestone, polished concrete, glazed panels, and textiles filled with neutrality and texture become the conduit through which an extraordinary message is conveyed.
We faced the challenge of a very narrow plot of land with limited frontage. We had a spacious corridor that needed to be transformed into a usable space, avoiding a mere passage feel. Another challenge was the design of the furniture, everything was custom made and specifically tailored for this project.

The project aims to offer the user not only a boutique meat space and restaurant but also a profound connection with the consumer and a transcendence in the perception of the product itself. Every detail, material, and interior proposal has been conceived with the firm intention of enhancing and paying a worthy tribute to a product that is a fundamental element in our life process: meat Each area of the restaurant and boutique has been redesigned to provide spacious, functional, and accessible circulation areas for different types of users and the activities carried out on-site. The furniture and equipment proposal encourages a versatile, adaptable, and functional workflow and utilization, which will have a direct positive effect on the operation of the different environments.
One of the biggest challenges was the time spent recycling wood, crafting custom made furniture, and designing the artisanal tableware.

Nyra Troyce Studio

Hospitality Consultant.
The balance between handcrafted detail and industrial production; between high and low technology.