Oberon, an innovative fusion of architecture and dining, emerges as OMA’s first restaurant endeavor in the United States. Nestled within the New Museum’s latest extension, this freestanding marvel is thoughtfully crafted using black expanded cork, transforming the ground floor into an enchanting, standalone spectacle.
A freestanding masterpiece in the museum’s lobby
Designed by OMA under the guidance of Partner Shohei Shigematsu and Associate Architect Jake Forster, Oberon is the brainchild of The Oberon Group, famed for ventures like Rhodora and June. Officially launching on June 26, it stands as the New Museum’s first-ever full-service restaurant, challenging typical hospitality spaces by blurring the boundary between the museum and its own distinct identity.
“We envisioned the restaurant to both integrate with and stand apart from the museum,” Shigematsu explains. The freestanding concept allows it to serve visitors and locals, accessible from the front and back of the building.
Ingenious dual-access design
With accessibility from the atrium during the day and a unique entrance through Freeman Alley at night, Oberon transcends typical definitions. This duality allows the restaurant to welcome both museum-goers and neighborhood diners seamlessly, maintaining its independence and character.
Inspired interiors and adaptive design
Oberon’s interior echoes the charm of a classic New York diner. A ribbon window embraces the open dining space which can be easily reconfigured. The blend of a flexible core and a fixed perimeter crafted from singular materials enhances the overall design.
Cork: sustainable elegance
Black expanded cork, sourced from Portuguese manufacturer Sofalca, covers the walls, ceiling, and banquettes. It’s a sustainable choice, regenerating every 9 to 12 years, carbon-storing, and biodegradable. This material, typically seen in smaller formats, gives Oberon its unique texture and warmth.
Custom craftsmanship meets functional art
Designer Minjae Kim introduces a suite of ash furniture with a distinct lacquer finish. Resin-dipped fiberglass lighting accompanies his tables and bar, creating harmony throughout the space. Kim reflects, “The challenge was to complement the space rather than dominate it.”
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Artistic ambiance and culinary innovation
The restaurant is adorned with Ian Cheng’s digital piece, Shrine Oberon, which functions both as art and ambient lighting. Laurie Anderson’s custom chocolate concludes meals on a sweet note. Adhering to sustainable practices, the kitchen, led by Executive Chef Julia Sherman and Chef de Cuisine Ali Ghriskey, features a plant-focused, zero-waste menu.
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Intertwined art and architecture
With 120 seats sprawling across 2,500 square feet, Oberon includes a 24-foot bar, modular tables, and custom booths. This density, brimming with commissioned works, transforms the space into a gallery-like environment. Oberon doesn’t just extend the museum’s appeal but creates a compelling destination on its own terms.
Source: urdesignmag.com