A Luxe Sushi Supper
Michael Bargo’s home is more than just his abode. The interior designer, stylist, and furniture dealer’s apartment doubles as both a gallery and showroom and as the backdrop for an array of gatherings both professional and personal.
“I don’t cook, but I entertain a lot,” says the seasoned host. Instead of toiling in the kitchen, Bargo prefers to focus his energies on setting the ambiance and keeping the drinks flowing. For his intimate dinner with friends, Bargo ordered in a low maintenance feast. On the menu? “A lot of different sashimi, rolls, and edamame,” Bargo says, adding that his philosophy is to “keep it simple.”
Still, this wasn’t your standard takeout affair: cardboard boxes and standard issue bamboo were swapped for silver trays and lacquered-silver chopsticks, sculptural candelabras from Christofle’s Vertigo collection mingled with an assortment of painterly ceramic plates and wabi-sabi napkins. To further elevate the meal, Bargo mixed up a batch of sake-tinis and a pot of Japanese tea.
Bargo drew inspiration for his casually chic dinner from glamorous Asian dining. The refinement of Bargo’s service, which included pieces of Gallia and Fjerdingstad, was tempered by an unfussy, modern ambiance of informality. To encourage a sense of laidback comfort, Bargo prefers to skip a traditional dining room scenario: “I set it up on my coffee table and we sat around on my floor, which was nice.
MICHAEL’S CUCUMBER SAKE-TINI
-Cucumber, cut into 1.5-inch slices
- 6 fluid ounces vodka
- 6 fluid ounces medium-dry sake
- 1 fluid ounce simple syrup (2:1)
- Ice, for shaking
(Serves 6 to 8)
In a cocktail shaker, muddle four cucumber slices.
Add vodka, sake, simple syrup, and ice.
Shake well and strain into martini glasses.
Garnish with remaining cucumber slices
Discover the selection of products Michael used to create his art on the table:
Other Guest's Art on the Table
Discover our other hosts and their endless combinations and reinterpretations of tabletops for this holiday season.