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new whitney ready to take on moma 38377

The Whitney Museum of American Art is preparing to move into a new Renzo Piano-designed building in New York's Meatpacking District, set to open to the public about a year from now. The new downtown location is vastly larger than its current Marcel Breuer building on Madison Avenue, with 50,000 square feet of indoor exhibition space—a 33 percent increase—and a total of 220,000 square feet, nearly triple the size of the old space. The museum's best attendance year was 372,000 visitors in 2009-10, far below MoMA's 3.22 million that same year, but the new building's proximity to the High Line and tourist-heavy neighborhood is expected to dramatically boost visitor numbers.

Sotheby’s Unveils Plans for Breuer Building, Announces Opening Date

Sotheby's will open its new global headquarters in the Marcel Breuer–designed building at 945 Madison Avenue on November 8, 2025, after a renovation by Herzog & de Meuron with local partner PBDW Architects. The Brutalist landmark, originally completed in 1966 for the Whitney Museum of American Art, later housed the Met Breuer and the Frick Collection during its renovation. The project restores Breuer's original open gallery floors, adds state-of-the-art lighting and climate control, and preserves period details like the lobby's domed ceiling lights. The opening will feature a free public exhibition of Modern and Contemporary art ahead of marquee auctions starting November 17, with design sales and Luxury Week following on December 5, and a fine-dining restaurant by Roman and Williams opening later in the winter.

food marcel sothebys restaurant roman williams

Marcel, a new restaurant, opened on April 17 in the lower level of Sotheby’s new home at the Marcel Breuer building on the Upper East Side. Designed by Roman and Williams in partnership with the auction house, the space features walnut-paneled walls, an open kitchen, and a pâtisserie. Chef Marie-Aude Rose, who also oversees La Mercerie downtown, created a “continental” menu rooted in French technique but influenced by Breuer’s Hungarian heritage, with dishes like chicken paprikash and lobster bisque with turmeric and ginger. The wine list comes from Sotheby’s own collection, allowing guests to purchase bottles they enjoy during their meal.