Interview with designer joshua weiselberg (jw), regarding views on design, and for the award-winning design Grey/Salt Restaurant.

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Interview with joshua weiselberg at Monday 22nd of February 2016: DI: What is the main principle, idea and inspiration behind your design?
jw : To create a light and airy space, reminiscent of seaside dining, to be enjoyed as an oasis.

DI: What has been your main focus in designing this work? Especially what did you want to achieve?
jw : A warm an inviting space that was both bright and airy while being dynamic and exciting. Authentic use of materials to express simplicity.

DI: How long did it take you to design this particular concept?
jw : Concept design lasted about four weeks. Design development and documentation lasted about five months.

DI: Why did you design this particular concept? Was this design commissioned or did you decide to pursuit an inspiration?
jw : This was a commissioned project.

DI: Is your design being produced or used by another company, or do you plan to sell or lease the production rights or do you intent to produce your work yourself?
jw : No, not applicable.

DI: Where there any other designs and/or designers that helped the influence the design of your work?
jw : We looked at lot of Mediterranean seaside architecture and environments in Italy and Turkey. We became very interested in various displays that might be found at a market or bazaar. We used obscure glass at the fish and meat displays as US culture is not used to seeing the fish displays one might find in a vitrine at a sea side restaurant - the obscure glass still shows the vibrant colors of the products but only those who are really interested enough to come look and peer over the glass actually have to look their meal in the eye. We also looked to talented product designers around the globe for furniture and lighting.

DI: Who is the target customer for his design?
jw : This is a casual / fine dining establishment.

DI: What sets this design apart from other similar or resembling concepts?
jw : The singular most unique element about this design from its immediate surroundings is how simple it is. It is very subdued in terms of decoration. For example, the wood clad wall behind some banquettes is simply painted white and butt joined. The natural variation in the joints creates a texture. This is actually quite striking relative to the casino just outside which is full of extremely stimulating blinking lights.

DI: How did you come up with the name for this design? What does it mean?
jw : “I grew up throughout Europe – predominantly in Southern France and Italy where grey salt is a staple,” says Murphy. “When I was thinking about the menu for this restaurant, I decided to incorporate the finishing salt into some of my dishes to serve as a reflection of my childhood and when it came time to think of a name, I realized that the words, Grey Salt, felt very in tune with my concept to open something that is tranquil, soothing and calm.”

DI: Which design tools did you use when you were working on this project?
jw : AutoCAD, SketchUP Pro, Adobe Suite

DI: What is the most unique aspect of your design?
jw : The most striking element may actually be the subtlety of the design and its dependence on the richness of the material palette.

DI: Who did you collaborate with for this design? Did you work with people with technical / specialized skills?
jw : Klai Juba Wald Architects, Architect of Record. GSA Consulting Engineers, MEP. DeSimone, Structural Engineers. The Ruzika Company, Lighting Consultant. Turner Construction Company, Contractor.

DI: What is the role of technology in this particular design?
jw : Solid Burning Cooking Equipment is old technology. The food is simple, cooked with fire. The design reinforces that.