Why a marble restaurant might look better in the kitchen

NEW YORK (AP) For a marble dining room, a marble kitchen island could look just as appealing.

New York’s marble kitchen islands are part of a broader trend of modernist design in the city, one that has seen restaurants like the Michelin-starred The Palazzo Ristorante and a more upscale version of the iconic Brooklyn restaurant, the Caffe Vittorio Emilia, replace their traditional marble tiles with glass.

“When we first started the idea for the kitchen islands, we didn’t want to change the look of the kitchen, but we thought it was important to change it,” said chef Eric Ries, who opened his first restaurant at the Ristorantia on the Lower East Side in late 2015.

“The first thing we did was to get the kitchen island to be a part of the space, so we were able to change that and bring in a glass surface to the table.”

In the new version, the island now sits on a stone table and has glass walls.

The Ristorantsia’s first restaurant, which opened in December, took advantage of this trend by adding a glass table, a stainless steel sink, and a stainless-steel countertop.

“It’s like the kitchen for the restaurant, but it’s not a kitchen,” Ries said.

“Instead, it’s an open space.”

The Ressons, who live in Brooklyn, were also inspired by The Caffe Ristoranta in Rome, which replaced its marble tables with stainless steel.

The new restaurant’s chefs also wanted to bring the modernist aesthetic to a restaurant that is traditionally white marble.

Ries says he’s seen a lot of restaurants change their menus to include more ethnic flavors in recent years.

“I don’t think we need to change our menu or anything, but that’s what’s changing,” he said.

The new marble kitchen has a few advantages.

It is more comfortable for customers to sit, Ries noted.

Also, it is less expensive, which makes it more affordable for the city to maintain, Rie said.

Rios says he expects his restaurant will be open for about six months before opening.

“For us, the biggest thing is to make sure we’re not changing anything in the menu that we love, but at the same time make sure it’s affordable and fun for people,” Rios said.