Inside this infamous steakhouse's newest location, upscale decor and fare go hand in hand.
The new restaurant features dark tones and an intimate aesthetic.
When Bastille Kitchen closed its doors in 2021, locals wept for its traditional French fare—but not for too long. Restaurateur Seth Greenberg had other plans for the previously renovated Seaport space, and it included moving the infamous Mooo… (mooorestaurant.com) in with a whole new look. “We wanted to convey an image of a gentleman’s lounge, if you would, with dark smoky colors and interesting lighting… something that had a casual elegance so people could feel comfortable getting dressed up or coming in business casual,” Greenberg, who is co-owner along with chef Jamie Mammano, says. When it came to bringing this vision to life, Greenberg looked no further than Petra Hausberger, who had been the face behind Bastille’s interior design. “When designing Mooo... Seaport, my main objective was to create a sophisticated and luxe restaurant evoking the Mooo... brand,” the designer explains of the Columbus Hospitality Groupmanaged restaurant. “The unique interior space with its very high ceilings, complete with original beams and brick walls, was the perfect backdrop for designing a classic and elegantly modern environment that guests can feel great in.” This was achieved in a number of ways, including dark walls, black stained oak millwork and wood-veneered wallpaper. Keeping everything upscale, Hausberger opted for Holly Hunt fabrics to upholster the furniture, tile from Ann Sacks and handmade cement tiles in the entryway with brass inlay. “I just paid a lot of attention to those kinds of details, making sure that the fabrics are very rich and luxurious... making sure all the banquettes were beautifully upholstered and stitched,” she adds. It’s this attention to detail that makes the space so special—promising memorable and delectable dinners all around, whether it be for a special occasion or a bite with friends. While the primary floor is stunning to say the least, it’s in the lower level of the restaurant where Hausberger’s favorite part of the project can be found. Downstairs, one of the three private dining rooms awaits guests (the other two are on the primary floor), which Greenberg believes is going to rise in popularity once everyone starts to crave intimate and private dining again. In the lower-level space, a long banquette awaits, nestled under a built-in library comprised of hundreds of antique books and a display of fine cognac. Also used in the private dining rooms was a stunning wood-veneer wallpaper in black, brown and charcoal gray—evoking a cool-kid, sophisticated aesthetic. Of course, the menu at the restaurant still features Mammano’s coveted delicacies like sea bass crudo and Japanese A5 wagyu sirloin… just within a whole new atmosphere that’s bound to impress.
A juicy tenderloin of beef Wellington
Photography by: Brayan Mesa
