Designed, built and live in seven days. Studio Cloche makes websites for fine-dining restaurants in New York.
Three New York restaurants, redesigned. See each one
Each one is a concept: a restaurant I admire, rebuilt around the single thing guests remember about it. None of them are clients, and every one is live to click through.
Concept redesign
Korean tasting counter, Herald Square
The restaurant is hidden inside a subway station, so the site walks you there.
The name is set in subway tile, the way station names are. Scroll down and a depth gauge counts the twenty feet from 32nd Street to the door, step by step, with the route a first-time guest actually needs.
Then the door slides open on the counter, and the menu, Resy and the 30-day booking rule are waiting on the other side.
Open the Nōksu concept
Concept redesign
Gallery and chef’s counter, Greenwich Village
Dinner is behind a painting, so the painting is the front door.
The site opens on a gallery wall with one hung work and its museum label. Scroll and the painting swings open like the real door does, and you pass through it into the dining room.
Museum wall labels carry the rest of the information, from the chef to the sommelier, so the site never stops feeling like the gallery.
Open the Frevo concept
Concept redesign
Eyal Shani’s restaurant, West 8th Street
The menu changes every day, so the hero is tonight’s menu.
Shmoné prints its menu in two inks, black for the ingredient and grey for the rest. The site borrows that voice: the headline rotates through real dishes, and the “8” in the name draws itself in a single stroke.
The menu reads like the printed card, with every section a tab, so guests can see what the kitchen is cooking before they book.
Open the Shmoné conceptThe week starts once I have your photos, menus and logins.
Thirty minutes about the restaurant, what guests ask before they come, and what the site has to do. You send photos, menus and logins.
One direction, built around the thing that makes your restaurant yours, shown as a working homepage rather than a mood board.
Every page, on every screen size, with your real menu, booking and words. You see progress every day on a private link.
You and your team go through it. I make the changes the same day.
The site goes live on your domain, and I show you how to keep it current.
Too many restaurant websites feel nothing like being there. The cooking is precise, the room is considered, and then the website is a template with a PDF menu.
A cloche is the silver dome lifted at the table, the moment a dish is revealed. That’s what a restaurant’s website should be: the first look at the room, before anyone walks in.
The studio is new, so there’s no client list to show you yet. Instead, I picked three restaurants I love and rebuilt their sites the way I’d want to find them. If you run a restaurant like these, I’d like to do the same for yours.
Guraansh, founder
Restaurants where the room, the cooking and the hospitality are the point. Most of my work is in New York, but the process works anywhere.
No. They’re concept redesigns of restaurants I admire, made to show what I’d do. Studio Cloche is new, and I’d rather show the work than describe it.
No. I work with the photography you have and tell you exactly which shots would make the biggest difference. I can recommend photographers in the city.
You do. The domain, the code and the content are yours from launch day.
Because the slow parts of a website are usually waiting, not making. I work on one restaurant at a time, and the week starts once I have your photos and menu.
A thirty-minute call to talk about the restaurant, what you need the website to do, and whether a week works for you. If it isn’t a fit, I’ll say so on the call.