Commending the Conceptual Design of Chef Cedric Vongerichten’s Wayan

The ethos of the restaurant's cocktails and cuisine weave into a Rockwell Group-designed space that we can't wait to revisit

In early February, chef Cedric Vongerichten’s NYC hotspot Wayan hosted an extravaganza for its first anniversary—a milestone that oftentimes ushers in one of the most challenging times for restaurant, after the allure of “brand newness” fizzles out and strength of reputation and seasonal menu changes act as traffic drivers. Wayan easily weathered the transition as many sought out its delectable Indonesian cuisine, prepared with French flair, …