2024 Yellow Cargo
This is a culinary space that reinterprets the raw atmosphere of 1930s New York’s Meatpacking District through So Nori’s unique colors and sensibilities. It proposes a new gastronomic experience through the fusion of rough textures, sophisticated details, and diverse styles.
The space distinguishes the first and second floors through contrasting concepts: Cold, Cargo, Present, and Hot, Cave, Past. It is designed to allow a sensory experience of the temporality and materiality inherent in meat by composing the processes of dismantling, aging, and delivery of fresh meat into a visual sequence.
This is a culinary space that reinterprets the raw atmosphere of 1930s New York’s Meatpacking District through So Nori’s unique colors and sensibilities. It proposes a new gastronomic experience through the fusion of rough textures, sophisticated details, and diverse styles.
The space distinguishes the first and second floors through contrasting concepts: Cold, Cargo, Present, and Hot, Cave, Past. It is designed to allow a sensory experience of the temporality and materiality inherent in meat by composing the processes of dismantling, aging, and delivery of fresh meat into a visual sequence.
1930년대 뉴욕 Meatpacking District의 Raw한 정서를 쏘 노리만의 색채와 감각으로 재해석한 식문화 공간이다. 거친 물성과 세련된 디테일, 다양한 스타일의 융합을 통해 새로운 미식 경험을 제안한다.
공간은 Cold, Cargo, Present와 Hot, Cave, Past라는 대립적 개 념을 통해 1층과 2층을 구분한다. 신선한 육류의 해체, 숙성, 전달의 과정을 시각적 시퀀스로 구성하여 육류가 지닌 시간성과 물성을 감 각적으로 경험하도록 설계하였다.
Project: Yellow Cargo
Client: UNIPS
Location: Anseoung, South Korea
Area: 245㎡
Typology: Commercial space
The first floor is the Cold Zone, where meat shipped directly from the source arrives and is immediately dismantled. By borrowing the spatial language of "Cargo," it visualizes freshness and the immediacy of logistics. It proposes a sensory retail space where the process of meat arrival, dismantling, and delivery is revealed as a single performance.
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1층은 산지 직송 육류가 도착해 즉시 해체되 는 Cold Zone으로, Cargo의 공간 언어를 차 용해 신선함과 물류의 현장감을 시각화하였 다. 육류의 도착, 해체, 전달 과정이 하나의 퍼 포먼스로 드러나는 감각적 리테일 공간을 제 안한다.
The second floor is the Hot Zone, inspired by the primal scene of grilling meat around a fire in ancient caves. Through a spatial structure embodying warmth and ancient time, it proposes an immersive dining space where groups can linger and enjoy their meals.
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2층은 고대 동굴 속 불을 중심으로 고기를 구워 먹던 원초적 장면을 모티브로 한 Hot Zone이다. 따뜻한 온 기와 오래된 시간성을 담은 공간 구조를 통해, 그룹별 로 머물며 식사를 즐길 수 있는 몰입형 다이닝 공간을 제안한다.
