Restaurateur Ben Edgerton recalls, "On paper, it didn't make any sense," describing the disparate elements that coalesced into Gardner, his latest venture with chef Andrew Wiseheart. Yet, in the end, the various components—smooth plaster walls are juxtaposed with custom-wrought steel fenestration and flaxen-colored brick opposite scorched cedar paneling—complement each other by mingling the clean lines of modernism with nature's sublime idiosyncracies.
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