Pier 17, the site of the original Fulton fish market in New York, has stood at the East River waterfront for more than 300 years. In its place, Yabu Pushelberg has teamed up with Michelin-starred chef Jean-George Vongerichten to dream up an homage to the heyday of the fish market. 

The result is a modern warehouse exterior, inspired by the fish market, that shifts into an underwater theme within. The walls are covered with dream-like murals by the architect and artist collective En Viu, who have conjured up oceanic scenes that go against the usual cliches of fish-nets and sea monsters.

Envisioning a sea of ceramic buoys, Yabu Pushelberg suspended pendant lighting from the ceiling by sailing ropes at varying heights. The idea was to create a visual rhythm that resembled the ebb and flow of buoys in the harbour.

The overall scheme, evident throughout the two-story restaurant, veers in the opposite direction of what could easily become kitsch, especially when dealing with nautical treatments. Rather, the design of The Fulton demonstrates a mastery of elegant and restrained interpretation. Dock-floor patterns, wood paneling, and asymmetrical lighting play on the buoyancy of the waterline outside as indoor and outdoor seating provide unobstructed views of the Brooklyn Bridge.