Riscala Agnese Design Group

Creating Memorable Dining Experiences: Riscala Agnese's Hands-On Approach to Restaurant Design in NYC:Top Restaurant Designers in NYC & the NY Metro Area

Capretta Restau

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Creating Memorable Dining Experiences: Riscala Agnese's Hands-On Approach to Restaurant Design in NYC:

Top Restaurant Designers in NYC & the NY Metro Area

Riscala Agnese is a hands-on boutique restaurant design studio in NYC. We advise on site selection, lease negotiation, concept creation, naming, budgeting, and execution to build profitable, neighborhood-driven restaurants.

Riscala Agnese: Why Our Hands-On Studio Ranks Among the Top Restaurant Designers in NYC.

The restaurant business is as much about place and experience as it is about food. At Riscala Agnese, we combine strategic thinking, deep neighborhood knowledge, and highly personalized service to turn culinary dreams into profitable, operational restaurants across New York City and the surrounding metro area. Our reputation as one of the top restaurant designers in the region comes from one simple difference: we are a small, hands-on studio that stays with a client from the earliest site scouting through the final design and opening.

What "hands-on" means for our clients

Single-point accountability: you work directly with senior designers and principals throughout the project rather than being passed between juniors and account managers.
Practical, buildable design: every creative choice is cross-checked against budgets, code, buildability, and long-term operations — not just aesthetics.
Rapid iteration: small teams make decisions quickly, which reduces delays and keeps projects within schedule and budget.

Comprehensive, service-oriented approach

Our process is structured to de-risk the restaurant development journey and create concept-driven

spaces that perform in their neighborhoods.

Market-led site advisory and location analysis

We work with clients to identify neighborhoods and specific sites that match the concept and target customer. Our site advisory includes:

Foot traffic, daytime/nighttime population, and demographic profiling
Competitive & complementary business mapping
Block-level visibility, access, and delivery/servicing analysis
Estimation of build-out complexity and likely costs by site

Lease negotiation support.

Leases can make or break a restaurant. We assist clients in negotiating tenant-friendly terms with landlords by:

Identifying key lease clauses (protection for change of use, tenant improvement allowances, exclusives, signage, termination/assignability)
Estimating realistic TI budgets and phasing options to negotiate higher allowances or rent abatements
Preparing landlord-facing design narratives and build scopes to support TI requests and expectations

Concept development informed by area and target demographics A successful restaurant

Expectations Concept development informed by area and target demographics. A successful restaurant fits the market and the people who live and work there. We synthesize market data with culinary vision to define:

The operating model (fast casual, full service, bar-forward, takeaway, ghost kitchen hybrid)
Menu footprint and kitchen efficiency requirements
Guest experience zones: arrival, ordering, dining, waiting, bar, outdoor seating
Visual identity cues rooted in neighborhood character and customer expectations

Budget-driven design decisions We help clients translate concept ambition into a realistic capital plan:

Phased build strategies to prioritize revenue-generating elements first
Value engineering and material alternatives that preserve design intent
Life-cycle cost considerations (durable finishes, maintenance, energy efficiency)
Vendor and contractor budgeting to avoid surprises at permit and build stages

Naming and brand initiation A compelling name and clear positioning amplify customer recall and search visibility. We collaborate on:

Naming and brand initiation A compelling name and clear positioning amplify customer recall and search visibility. We collaborate on:
Naming workshops tied to concept, neighborhood, and target customer
Early brand architecture and tone to guide signage, menu design, and digital presence
Search-friendly naming considerations (distinctiveness, local relevance, SEO/URL availability)

Design options that integrate all decisions With site, lease, concept, budget, and brand aligned, we produce:

Schematic design options showing spatial flow, seating mix, and service logic
Material and lighting studies that match operations and maintenance budgets
Renderings and mood boards for landlord approval and investor confidence
Construction documents and contractor coordination to drive efficient build-outs

Why this approach ranks us among the best in NYC

Outcomes-focused creativity: we measure design success by guest experience and operational performance, not just awards.
Local expertise: years of projects across Manhattan, Brooklyn, Queens, Long Island and the Hudson Valley give us a nuanced read on micro-markets and their customers.
Client education: we bring owners up to speed on leasing pitfalls, operational constraints, and financial implications so they can make informed decisions.
Scalability: while boutique and hands-on, we tailor the scope for single-site owners and multi-unit operators alike.
SEO & online visibility: building your digital presence from day one
Design and concept choices also affect discoverability. From naming to website structure, we advise on digital-first decisions:
Brand names that are unique, pronounceable, and SEO-friendly
Simple, location-rich URL and site content
Content-ready assets (high-quality photos, concept descriptions, menu thumbnails) to populate Google Business Profile and directory listings
Guidance for structured data and local schema so search engines better classify your restaurant

Reference & best practice

Industry frameworks such as those in John R. Walker's The Restaurant: From Concept to Operation provide useful operational and concept-development principles that inform our planning and ensure our designs align with best practices in operations, staffing, and financial modeling.

Ready to build something that fits its neighborhood?

If you're planning a new restaurant, relocating, or re-branding a concept in NYC or the NY metro area, Riscala Agnese offers the hands-on design and advisory services that reduce risk and accelerate openings. Visit riscalaagnese.com to view our portfolio and schedule an initial consultation.

Contact: riscalaagnese.com — where concept, location, and design meet to create memorable dining experiences.

indikitch murals

More than a decade ago, we were commissioned by a new client to develop a fast-casual Indian restaurant concept, from its inception. The client's prior experience had been in manufacturing and distributing packaged Indian foods, and he was now looking to branch out into the restaurant industry, modeling the brand after concepts like Chipotle and Qdoba. Having developed one other quick-service concept to that point, we understood that the approach to be taken for this type of venue would need to be very different than that of a full service restaurant, for many reasons, and in many ways. A main differential is the importance of the brand's image, from the name, to the logo, marketing attitude, and all elements of the store design itself. A successful approach is a wholistic one, where everything that the customer will encounter leads them back to a center point. In blogs to follow, we will explain more our involvement in naming the concept, developing the logo, our experience in the brand's marketing, as well as the actual store design. Here, we will focus on one aspect of the design, the murals.

With this particular brand, we felt that it was important to detach from any potential stereotypes that could be assigned to the brand, prematurely. There are known associations that even our client recognized, that could create an unapproachable vibe for the Western audience, if we were to utilize some of the more commonly seen and used elements of what makes something "Indian". The client had some ideas prior to our involvement, and even some name choices, but we wanted to strip it all down, and start from scratch. We did a considerable amount of research into the culture, most of it visual, to be able to create a relatively simple store design, while capturing some sense of what would indicate to customers that this would be an authentic Indian experience. One of the ways that we expressed the culture was through a series of custom designed murals, inspired by some of the images we had encountered during our research. Below, you'll see some of those inspirational images, as well as our initial sketches, and a few of the murals that were ultimately installed into various locations. We created these murals both by hand and computer, and sent them to an artist, who would then project our art onto the walls, and hand paint them - some of which spanned 2 stories in height. As you'll see, the look of the murals evolved, as did the design of the stores.

mural sketch

first installed mural

last mural installed

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What a Project, the end

As the project progressed, we moved from the Architect's office, to an on-site trailer for weekly meetings. We endured extreme cold and extreme heat, as the seasons passed. The collaboration between myself and every tradesperson involved during these meetings, and the client, was beyond anything I had experienced in the past, with all of us working to achieve the best possible with whatever element we were tackling at that very moment. You say you want to carve the master tub out of a single chunk of marble? Let's see what we have to do to make that happen in terms of sourcing the stone, finding the person and tools that can create such a thing (in India), shipping it here, supporting its weight in place, and installing it. Yes, we did it for the tub, along with many other seemingly unattainable items, such as the dining table made much in the same way as the tub, as well as the bar in the music room, a fireplace surround, and the main kitchen island.

Prior to my involvement in this project, I was a designer who would arrive at my decisions in a very singular way, sometimes in collaboration with my partner. I would attend meetings with preset notions that I would hold to strongly, for fear that outside influence could possibly dilute the idea, and weaken the end result. The experience here, because it was a private home and not a restaurant project, invited me to both consider ideas coming from the outside, and open my own up for discussion at the table. Every element of the home was custom or customized, so it did require an enormous amount of involvement from everyone. From the HVAC contractor customizing the exterior vent covers for minimal visibility on each of the various materials, to the plumber who was tasked with creating a central water feature within a custom granite enclosure, and everything in between, it all required patience, understanding, determination, and know-how, to achieve mostly what I had envisioned, more than anyone else on the project. The client did some heavy lifting himself, designing and directing the fabrication of a few of the more traditional elements, like a limestone screen and female figure which sat in front of the main bedroom water feature, the carved teak dining ceiling, and the brass bells hanging in the central "chowk". With those items, it was my job to offer detailed input and direction, and incorporate each in the best way possible, within the overall aesthetic.

The commitment that everyone displayed throughout the 7 year process impressed me, as we all worked together to achieve the best end result possible, despite any and all challenges that came up along the way, and there were more than one could count. Needless to say, this was an amazing opportunity that left an indelible mark on me, personally. I am a better designer in all ways, having had this type of collaborative and immersive experience with such a great group of individuals. My level of gratitude to this client for entrusting us with such a weighty task is only matched by that of my relief, knowing how happy the family is living there every day. What a project.

carved marble tub coved into marble floor tiles

marble dining table & carved teak ceiling

marble fireplace surround

marble & granite island

screen & central water feature in traditional "chowk" area

chowk left, limestone screen & figure right

What a Project, ct'd

Our client had developed his floorplans with thoughtful intent, to capture every culturally important and functional requirement that he and his family needed and wanted. So as we continued with the design process, we took these floorplans as they were, and began elevating each of the countless walls. Through meetings with our Architect, we established maximum ceiling heights based on the total building height allowed by the Township. We maxed out the height, and ultimately the footprint, down to the thickness of the stone that we were able to use on the exterior. It was an intense and very meticulous exercise.

The house sits at the top of a hill, with an endless view of wavy farm and forestland below. It was a main goal of our client to see as much of this as possible, from the interior. Large picture windows with minimal-to-no frames were incorporated into the design, as were walls of glass in several locations.

We were given a very long leash when it came to design. And, as we had experienced with the restaurants we had designed for him, our client had access to artisans of all trades in India, so whatever we would dream up, he could execute. This was both a thrill, and a tremendous burden. The responsibility that I personally felt as the lead on the project was unlike any other I had experienced in my career. That feeling stayed with me until about a year after the project was completed. It would ultimately be a seven year process, very unlike the typical race to the finish restaurant project.

We established an overall color, finish and materials scheme rather quickly. The intention was to maintain a limited palette of materials, with almost all matte finishes throughout. The walls were meant to be as smooth as possible, with a very matte finish, and no texture at all. Almost dusty looking. Dull finished teak was the go-to wood for the upper floor as well as the custom millwork and stairs throughout. The stones used were honed and flamed black granite, honed limestone, and Lilac marble. Blackened steel and dark bronze were used, along with blackened/burnt oak, sparingly.

The overall sweep of the interior would remain relatively simple, as a main goal for me was to make this 18K SF building feel humble. Yet, there was occasion for selective details, pulled from the back of our minds as we thought of what we had seen while researching India for the restaurants, years prior. We took the bold decision to cover the main level floor in a star pattern of black granite and white limestone, which would then carry onto certain portions of the exterior of the house. Continuity was another main objective. Doors throughout were made of teak, each designed with a different number of half-sphere inclusions placed vertically in their center. General lighting was also minimal, where the wall sconces were actually inverted into the wall, with no visible source of light, and no protrusion. Ceiling lights were frameless, and continuous whenever possible. Some examples from the house:

patterned stone main floor

patterned stone exterior & teak window frames

carved teak entrance door

teak doors with inclusions & teak stair w/ recessed handrail

blackened steel cantilevered stair & pizza oven

custom limestone wall tiles

blackened steel stair

What a Project

In 2012, we were approached by a client of ours, asking if we would design his private home. At the time, we had completed a few quick service restaurants for him, and were just starting to design his corporate headquarters. Although we had been focused mainly on hospitality design projects up until that point, he said that he liked our style and that we understood him well, so had confidence in our ability to deliver. We would soon find out that it wasn't just any home, it was going to be an 18K SF, ground up, 100% custom build-out. In reality, one could argue that there are blurred lines between hospitality and residential design, especially with a home of this size, and with an open-minded client.

He had started to conceptualize the design, and provided us with a hand sketch of the exterior as he saw it, as well as floorplans of the main level, upper level, basement and sub-basement. It would include 6 bedroom suites, 3 kitchens, a theater, and several living spaces including a space called a "chowk", which would become the central point of the home.

I imagined the look of the home to be very different than what the client presented to us, and redesigned the exterior in its entirety. Upon presenting it to him, he remarked that I had changed it so much that he didn't know how to comment about it, and found no way to criticize it. So, from there, we began in earnest, in the direction that I had set.

His was a traditional Indian family, and the restaurants that we had designed for him were Indian as well. But when we were commissioned to conceptualize the restaurants from inception, we took to the library to educate ourselves on the culture, from its depths. This allowed us to free ourselves from any pretenses that one might have when imagining what "Indian" might look like, and enabled us to play off of certain characteristics that left a mark on us during our research. Having this background within us served us well as we developed the overall look and feel of his home. It would be our interpretation of what we had seen, modernized and filtered, but still, somehow, unmistakably Indian.

Next post, I will get into more details of how the project progressed. Here are a few photos of the final outcome...

Roman & Williams

We take walks around NYC on most weekends, and one of the places we find ourselves gravitating towards is the area of Howard Street, in Soho. There you will find interesting shops like Rick Owens, Roll and Hill, BDDW, and The Guild, with La Mercerie. I personally never tire of wandering through The Guild, once through the bustling brunch crowd at the front. When we initially stumbled upon the private room in the basement, we were charmed by it and the curated objects and books surrounding it. That is certainly a place to be for any special occasion. Roman and Williams has a tremendous ability to create cravable spaces. We first noticed them when the redesigned the iconic Royalton here in NYC. They took an approach that was foreign to us, it was moody, and dark, and mostly brown with blue. We weren't sure if we liked it, but it sparked a trajectory for them that cannot be denied, and now, we are fans. They have mastered the art of capturing that subliminal it factor, which people seek, even before social media starts beating the drum. The restaurant industry, especially in NY, is brutal. It is beyond competitive, people are watching, and when you manage to not only be open but to be thriving after 7 years, you surely have done and continue to do the right thing.

It seems that we just can't get enough of certain places, mostly restaurants but sometimes shops, as we naturally absorb what makes NYC such a great scene. We have seen quite a bit here and around the world; complex and non-complex, under-designed as well as over. But it always boils down to striking the perfect balance that pleases and end user, while remaining true to itself. Many times it's in the details, layers upon layers of the right elements, resulting in a sum greater than its parts. Roman and Williams delivers that way. As an example, the tarps over the dining sheds outside of La Mercerie are tied onto tiny porcelain insulators, apropo to the history of the place where they sit, traveling along the top of its sides. This specific detail would probably go overlooked by almost everyone, who wouldn't know what that is anyway. But for us, it shows an ability and an attention to details that not many follow through with. Budgets and willing clients help in that achievement, no doubt, but they have earned their place at that table.

The area around Howard Street is undeniably special. Similar to the rest of Soho, the old NY architecture is amazing of course, but these specific few blocks are less traveled, tucked in, and feel like a secret. Last weekend my closing remark as we were leaving was, regardless of what we may have seen, it's always inspiring to be down here.

La Mercerie at The Guild

Mixed Use

Over the past 2-3 years, there has been a noticeable uptick in the amount of "mixed use" shops you may run into walking around NYC. Maybe 10 years ago, Club Monaco Flatiron was the first such place that we noticed, which housed a flower shop sitting in a room displaying books for sale, connected to a coffee shop, all belonging to their original, clothing store. All types could be seen there mid-day, browsing the books, admiring the flowers, and ultimately, chatting while sipping a coffee. Maybe one day they would buy a sweater.

I've written previously about the crossover at the Public Hotel, where Ian Schrager has clearly established a go-to spot for just about anything - stay, work, play, eat... But these smaller street level shops are beginning to morph as well, to capture one's attention with one of their many offerings. They're creating a buzz, exuding a certain lifestyle, in the hopes that they will develop a devout following of people who like what they're putting out there for one reason or another. These companies are paying attention to their store design, graphic design and branding, and of course, social media. Cafe Kitsune and Aime Leon Dore are two notable examples of this trend. Aime Leon Dore, created in 2014, this year gained a partner in LVMH. Pretty impressive for a little LES shop. It caught or attention about a year ago, as we had to find our way through a lingering crowd spilling out from their doors onto Mulberry Street in front of their pretty white storefront. At that time, we had no idea who they were or what they were doing. Once we were finally able to peer in, we saw that they were mostly a streetwear store, with of course, a hip coffee shop imbedded inside. It was a see and be seen type of vibe.

As designers, we are glad that brands like this are becoming a bit more savvy with their visual presence, after about a decade of lesser calculated, piecemeal approaches taken by many who wanted to invest much less time, money and effort, to open a place. People are stepping it up, and we are here for it.

Aime Leon Dore

Cafe Kitsune