Old and new: Tihany’s challenge at Le Cirque 2000 in New York City was to install a new restaurant without disturbing the landmarked structure. Photos by Peter Paige and Mark Balogg.
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Interiors for Extroverts

James Hull - March 2014

New York City—Presentation is not just for plating a dish, which may explain why Adam Tihany has garnered attention designing some of the most lavish spaces in the hospitality industry. His recently published Tihany: Iconic Hotel and Restaurant Interiors showcases eye-popping ideas, like the wine tower at Aureole Las Vegas, alongside more nuanced projects such as the renovation of the King David Hotel in Jerusalem. The author credits his early success to studying in Italy, where cash strapped designers wore many hats. That inspired Tihany to manage a restaurant’s conception entirely, from architecture to uniforms. The goal is not only to attract customers’ gazes, but also to reflect owners and their spaces. A design for Le Cirque 2000 used tents assembled inside New York City’s historic Villard Houses, echoing the establishment’s circus theme and avoiding altering a landmark structure at the same time.

The volume is peppered with anecdotes about noteworthy chefs and includes detailed interior photos of spaces designed for greats like Thomas Keller and Daniel Boulud. The photos are a treasure trove of ideas, illustrating the colors, furniture, and fabrics central to Tihany’s work. The book highlights 15 projects from the hundreds completed by the designer over more than 30 years.