Empire State South

Square Footage

4,300 SF | Build-out

Chef Hugh Acheson’s restaurant was built from a blank slate and features an all new kitchen, dining area and bar. Features high-quality materials such as tile kitchen walls, a granite bar top, and reclaimed wood floors and wall features; the space is welcoming and functional. MEP systems include eight water source heat pumps, a high-end lighting control system, and all new plumbing.