For over 10 years, the dichotomy of the space has been a physical manifestation of James Beard Award winning Chef Tandy Wilson’s culinary contrasts: Keep it simple, but keep it challenging. Keep it warm, but keep it fresh. Keep it old, but keep it new.
City House sits in a warehouse that spills into a turn-of-the-century home— it is literally a house within the city.
All of these contradictions came together to create the art direction for City House. Start with a simple cross-section of a house, then challenge that simplicity with an engraving of a tentacle. Capture the orange glow of a fiery pizza oven and snuff it with freshly cut produce. Take centuries old woodcuts and literally turn them on their heads.
Those historic woodcuts of trout, beef, octopus, and vegetables create an omnivorous backdrop to City House’s ever-changing, locally sourced menu. Printed in house daily, it was important that each menu still retain a high-quality, handmade feel and create minimal waste.