Dom is located at 287 Park Avenue South. Trummer’s previous ventures include the ultimately headline making Apothéke. The cognac-flavored cigar leaves in the barrel-aged negroni (a Pain Killer), and unspecified herbs from the South of France in the large-format house absinthe (a Euphoric Enhancer) are among other noteworthy ingredients. Many drinks incorporate liqueurs like walnut elderberry from owner Albert Trummer’s own eponymous line. Dom’s opening cocktail menu is divided into the categories Health and Beauty, Pain Killers, Stress Relievers, Aphrodisiacs, Pharmaceuticals, Stimulants and Euphoric Enhancers. Art programming across various mediums is planned for a gallery space and exhibition wall. It feels good to be in these spaces to work.Dom (styled as DOM), a subterranean cocktail lounge in Gramercy, is a " retro-future" space, replete with high ceilings and fancy furnishings intended to evoke “the image of a modern age La Dolce Vita lifestyle” seats 50, exclusive of a private tasting room. "We like the fact that it’s different," he says. Being in a well-designed restaurant space can be a nice break from office life, Pesek says. Some of the more than 100 people who have already signed up to use Spacious work as freelancers and seek alternatives to coffee shops, but many also work from an office and use it a public meeting space. "We really want to make sure all the partners we select have really spent some time thinking about creating a great environment," he says. Plus, he wants to make sure all the restaurants involved feel proud to be in the same "peer group" of people. "What we really want to do is curate and showcase some of the best spaces in every city where we operate, almost giving people an opportunity to learn that these spaces exist," he says. "Our customers become their customers, and their customers become ours."īut smaller, "divey" restaurants are out of the question, he says, though several have already reached out to them. "We have a symbiotic relationship with our restaurant partners," Pesek says. They’ve already started to see some Spacious members return for dinner service, and a taste of lunch adds to the experience. Spacious members would order it from an app on their phones and pick it up themselves, as to avoid table service. Most of the kitchens open early for prep work anyway, and it would be a way to showcase what they’re working on, he adds. 'Why not pick a place that's beautiful and inviting?'Įventually, Pesek envisions some of the restaurants offering limited small plates during the day only for Spacious users. Spacious members pay $95 per month to work in the spaces during the day, and restaurants are part of a profit-sharing partnership with the start-up. All of the eventual participants will have a minimum of 60 to 100 seats. DBGB has about 180 seats, and L’Apicio offers about 190. "A restaurant is a highly evolved environment that is designed specifically to be inviting and comfortable and nice."īesides being dinner-only restaurants, the restaurants involved with Spacious also need to be near public transit, be well-designed, and be big. Why not pick a place that’s beautiful and inviting?" Pesek says. "Technology allows us to work from anywhere we want. A good restaurant, he says, works perfectly as a good meeting space. It must be beautiful, and even though they won't be serving food immediately, the menu must be delicious, he says. They plan to announce partnerships with restaurants in Williamsburg, Chelsea, Tribeca, Upper West Side, and even San Francisco and Los Angeles soon, but Pesek says they’re not targeting just any restaurant. New coworking start-up Spacious launched earlier this month by using DBGB Kitchen and Bar as a meeting and office space - and now, they're adding L’Apicio in the East Village and Public in Soho to the available work spaces, too, founder Preston Pesek says.
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