Surface Magazine

This February, the Surface team will handpick a selection of elevated objects of affection for our exclusive Valentine’s Day Gift Guide. Expect a mix of sophisticated curiosities, housewares, fine art prints, and other covetable gifts that reimagine the holiday with a highbrow slant and represent worthwhile purchases that your Valentine will truly treasure. Reach out to learn more about inclusion: giftguide@surfacemedia.com.

"Another new members-only app, Dorsia, works with restaurants to score prime reservations at places like the supper club space 9 Jones and even the impossible-to-get-into Carbone in New York. (The site, whose name has a clear American Psycho connection, also covers cities like Miami, London, the Bay Area and Los Angeles restaurants.) But a diner must agree to a certain prepaid per-person spend when they book: For example, dinner at Cote Korean Steakhouse might cost $125 per person on a weekday night at 5 p.m.; on a weekend at 9 p.m. that figure might be $175. The benefit is that, although the seats might cost more, the extra money goes to a diner’s food and drinks as opposed to a reseller’s pocket." Great Bloomberg News piece about the hospitality industry's biggest pain point: the restaurant reservation blackmarket fueled by bots. Dorsia's mission is to transform the industry by providing passionate diners with prime reservations and a frictionless experience while ridding the world of parasitic bots forever. Download the Dorsia app and apply to see for yourself how we're elevating the art of eating out. https://lnkd.in/eiNkRYn4

“A Mexican restaurant should be high-energy. When you think of Mexico, you think about partying,” says Enrique Olvera, founder of Cosme. A household name for the culinary crowd, Olvera is best known for redefining Mexican cuisine at Pujol, a longtime resident of the World’s 50 Best Restaurants list. At his New York City restaurant Cosme, contemporary Mexican fare takes on new cultural influences. Fluke aquachile is topped with thinly sliced radishes and cucumber and dusted with grated wasabi; sweet potato tamal is flavored with guajillo chilis and Japanese togarashi. Rohan ducks are cured for three days, seared to golden brown, and braised with Mexican Coke and ancho chili pepper to create Cosme’s signature carnitas. The cornhusk meringue, an Instagram darling, combines savory corn mousse and burnt vanilla ice cream topped with sea salt and pulverized corn husk. The menu is bolstered by an agave-forward beverage program from Jorsand Diaz that hews traditional with palomas and margaritas, though some cocktails play with global ingredients like yuzu and Calpico. The space, designed by Mexico City–based architect @Alonso de Garay, embodies the same philosophy as the food: simple, elegant, and clean. Soft beams of light directed at each table illuminate the dimly lit dining room, where the wine list are curated to ensure the labels complement the dishes. Despite the carefully crafted experience, this meticulous culinary temple isn’t afraid to let its hair down. In the latest installment of our Designing Delicious series, produced in partnership with Surface Magazine, we visit Cosme in New York City. Get access to Cosme and more hard-to-book restaurants by downloading the Dorsia app and applying for membership.

We've been lucky to partner with ROOM on a few occasions over the last few years, but working with the team to outfit the new Surface x Dorsia office in the Miami Design District takes the cake. Functionality is top of mind when designing an office, but we didn’t want to sacrifice beauty as a result. In addition to a mix of individual and multi-person pods, we incorporated unique design furniture from Luminaire and art-forward wallpaper by Flavor Paper to create the ultimate work-meets-hangout space. Read more about the design process here: https://lnkd.in/ekzpPFK9. #officedesign #futureofwork #designfurniture #miamioffice #officeinspiration

At Dorsia, we’re lucky to work with top minds from the best restaurants, which inspired us to create Designing Delicious—a docu-style series that explores culinary craftsmanship through the eyes of some of the world’s most acclaimed chefs—in partnership with Surface Magazine. We recently visited farm-to-table haven Rich Table, located in San Francisco’s Hayes Valley neighborhood, to see its philosophy of simplicity in action. When Chef Evan Rich says “I like to keep it really simple,” he means it. The interiors of Rich Table, the restaurant he co-owns with his wife, Chef Sarah Rich, are as earthy as a dewy spin around a Napa vineyard, with their tables made of salvaged wood and locally hand-hewn pottery by Jered Nelson. The food is just as evocative of a pastoral time and place (no surprise, given that Evan and Sarah both honed their knives in The MICHELIN Guide-starred restaurants before earning one themselves). “We go to the market, we see what’s good, and we cook it,” Evan says. “We really focus on the details of being true and honest to our experiences.” You won’t want to miss the sardine chips with horseradish crème fraîche, “the only dish that’s been on our menu since day one,” says Evan, who co-authored The James Beard Foundation–nominated Rich Table (Chronicle, 2018) cookbook with Sarah. “It’s a dish we love to start the meal with because it’s finger food, and something really light and fresh.” The pastas, too, are pure California, including a sea urchin tonnarelli cacio e pepe with pressed idiazabal cheese. Possibly taking home the prize for prettiest plate is the peaches and cream dish with black truffle crème fraîche, flower, and coriander. The cocktail program channels the same farm-to-table ethos, including The Forager, a blend of gin, vermouth, strawberry balsamic shrub, and rosemary. “The focus here is the food, and the vibe is definitely lively,” Evan says. “People are having a good time.” Cue the classic rock soundtrack 🎸, and check out the episode here: https://lnkd.in/dyFJCX3u. #SanFranciscoEats #SFRestaurants #SFFoodScene #DineInSF #SanFranDining #BayAreaDining #BestOfSF #SFFoodTrend #FarmToTableSF #TasteOfSanFran #HospitalityTech #DesigningDelicious #HospitalityDesign #BehindTheScenes #ChefLife