Restaurants around the country have shown their ability to be flexible and remain creative as COVID-19 has altered the landscape over the past nine months. From a total shutdown to a brief moment when indoor dining was reintroduced at a limited capacity, and now to an outdoor-only restriction during the coldest months, New York restaurants, especially, have proven their resourcefulness and gusto to prevail.

When chef and restaurateur Daniel Boulud decided it was time to reopen Daniel after a six-month hiatus, he enlisted architect Stephanie Goto to create an entirely new experience within the Michelin-starred restaurant on Manhattan’s Upper East Side. The pop-up concept—dubbed Boulud Sur Mer—melds a casual, festive vibe with the flavors of the South of France. (Boulud Sur Mer takes its name from Beaulieu-sur-Mer, a small coastal village between Monaco and Nice.) “We all have experienced firsthand the stress of distance and separation this world has pressed upon us,” says Goto. “My vision was to create a holistic experience that allowed guests to be transported to a different place and for a moment forget about the barriers.”

The structures transform fine dining restaurant Daniel into a more relaxed, approachable atmosphere

With indoor dining barred in the city once again in December, patrons can still encounter the chic design via 17 bungalows installed along the terrace just outside of the restaurant. The outdoor structures feature slanted roof lines and porthole-shaped windows installed at the end of each group, “allowing passersby a glimpse into the special experience,” Goto describes. In order to bring the simple construction to life, the bungalows are bedecked with “beautiful fabric, charming lighting, and just the right heating, insulation, and privacy for all diners,” Boulud says. “Toning down the expectation and raising the excitement really was the right thing to do.” Deviating from a prix fixe menu, which is typical of Daniel, fare is offered à la carte within the bungalows—another way to entice diners into a more relaxed atmosphere and respond to current challenges.

“It is critical now more than ever for the restaurant to extend their hospitality to the outdoors to welcome guests,” Goto explains. “It is undeniable that restaurants are essential to connect, share, experience, celebrate, and that they undoubtedly brings happiness to our lives.”

The chic private outdoor dining modules are sheathed in red and white striped fabric