Mariam Issoufou Architects unveils "zero-waste restaurant" Gourmega in Manhattan

Niger-based Mariam Issoufou Architects has designed the darkly toned Gourmega restaurant in New York around a series of connecting circular tables.

Described as a "zero-waste restaurant", Gourmega is located on the ground floor of a 19th-century building in Manhattan's South Village Historic District.

The restaurant's dark and layered interior was informed by Mariam Issoufou Architects' research into the history of the site.

"In the 1700s, the site for Gourmega was called the Land of the Blacks, and approximately 30 African-owned farms existed in the neighbourhoods around Greenwich Village, Soho and Washington Square Park," Mariam Issoufou Architects founder Mariam Issoufou told Dezeen.

"The area also housed Stephensons's The Black and Tan, one of the first saloons to cater to African Americans," she continued.

"In reference to this history, the interior facade wall anchors the room with layered depth and dark textural contrast."

The studio chose to create a dark-toned interior with black, lime-washed walls and a black-stained cork floor. The walnut chairs were upholstered with black, vegan leather seats and backs.

In contrast to the dark feel of the main dining area, a translucent yellow, circular glass swivel door terminates the space.

"A circular yellow glass pivot door leads to the kitchen, offering a translucent view of the cooks in motion," said Issoufou.

"This threshold functions as both spatial divider and performative element, casting silhouettes that animate the room and blur the boundary between preparation and experience."

The 670-square-foot (62-square-metre) space was created in collaboration with Rethink Food to engage the local community and provide a steady revenue stream to a connected soup kitchen that delivers free meals across New York.

The space was designed to be used as a cafe during the day and a supper club at night.

To allow this transformation, the studio designed a rounded communal table with an alabaster and travertine top that can be split into seven smaller tables.

"The custom table at the center of Gourmega is meant to disrupt the often hierarchical seating logic of its long rectangular counterpart, which carries built-in signals of importance based on one's proximity to the head or the center," said Issoufou.

"I wanted diners to feel comfortable no matter where they are seated and feel a real sense of sharing a meaningful experience with one another."

According to the studio, the walls of the space were designed to act as "exhibition canvases" and will be used to display local African American artists.

One of the walls also includes 14 small bronze panels created by Nigerian designer Nifemi Marcus-Bello.

All of the materials used in the renovation were sourced from within the US, with the space fabricated by contractor TW2M.

"The materiality choices came from not only budgetary constraints, but it also has a poetic layer to it," Issoufou said. "It speaks to making do. When Black people first settled in these places, they had to make do."

"I wanted to create this dialogue between the luxury and the promise of the future – embedded in the materiality of the table – and this almost makeshift material on the sides," she continued.

"But all of it was processed with dignity to give the place presence rather than bringing it down."

Other recent restaurants in New York on Dezeen include the art deco-informed La Tête d'Or steakhouse in Manhattan and the "relaxed and warm" Cove restaurant in the Hudson Square neighbourhood.

The photography is by Seth Caplan.

Project credits:

Interiors: Mariam Issoufou Architects
Client: Jon Gray, co-founder of Ghetto Gastro; board director of Rethink Food
Contractor: TW2M

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