There’s no doubt that arriving at Manhatta on the 60th floor of the former Chase Manhattan building is a very glamorous, very New York experience. But upon hearing the clinking of pots and pans, and the chefs calling tickets, it rings clear that this is a Danny Meyer establishment: warm, convivial, and unfussy.

Naturally, the design follows suit. “We saw an opportunity to add something fresh to the dialogue when it comes to New York’s sky-high dining institutions,” says Meyer of the latest addition to his Union Square Hospitality Group portfolio. Though Manhatta boasts stunning exposures of New York, the goal was not to let the lavish setting dictate the vibe. “The design intent was to create a home in the sky that feels warm and relaxed enough for casual meals and drinks, while establishing a sense of place for the jaw-dropping views,” explains Wade Little, principal at the New York office of global firm Woods Bagot.

The result is a cozy, open space that’s refined but not glitzy. Meyer’s penchant for uncluttered and streamlined design is notable in a 40-foot-long black walnut bar and bronze accents throughout. Walnut tabletops, curved leather banquettes, and plush silk rugs create intimate pockets for guests to linger over dessert. “Every material is soft and feels comfortable,” adds Little, who chose honey, coffee, and deep aquamarine tones to reflect the sky, rivers, and clouds outside. Midcentury chairs and barstools keep things casual at this no-tablecloths restaurant, which will showcase a rotating collection of artwork, handselected by Meyer, from emerging local talent as well as established international artists.

Anchoring the space is the open kitchen. Framed by a black walnut and textural petite granite bar, it puts the chefs in a starring role. For guests torn between watching the action in the kitchen or catching the sunset over the Statue of Liberty, smartly placed mirrors ensure they can do both.