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Hermès is planning to open a permanent flagship in Williamsburg, Brooklyn, by 2026.
“Hermès is moving to Williamsburg. The luxury retailer has recently signed leases for two new locations in the trendy Brooklyn neighborhood, according to urban retail and mixed-use real estate investment firm L3 Capital. Executives at L3 Capital wouldn’t comment on details, such as annual rent prices, surrounding Hermès’ move to the borough. But a source close to the matter said there will be a temporary pop-up in Williamsburg in 2023’s first quarter, followed by a permanent flagship in the same neighborhood in 2026.” [H/T WWD]
A dealer in Palm Beach faces jail time for selling cheap prints of blue-chip artworks.
“The art dealer Daniel Elie Bouaziz has been indicted by the Southern District of Florida U.S. Attorney’s Office on charges of wire fraud, mail fraud, and money laundering. The disgraced Palm Beach gallerist stands accused of selling cheap reproductions of works by artists including Jean-Michel Basquiat, Andy Warhol, Roy Lichtenstein, and Banksy, but telling buyers they were the real deal. The F.B.I. raided one of Bouaziz’s Palm Beach galleries, Danieli Fine Art, in December, and police arrested the dealer in May. If convicted, he faces up to 20 years behind bars and a fine of as much as $500,000.” [H/T Artnet News]
Cooking Sections creates a new menu inspired by regenerative eating at Serpentine.
“Inside the Zaha Hadid-designed Magazine restaurant at Serpentine Galleries, a climate solution is cooking. In the face of a global food crisis, a complex set of problems around how we consume food requires an equally involved set of solutions. Daniel Fernández Pascual and Alon Schwabe, founders of London-based studio Cooking Sections, are working across disciplines with scientists, chefs, and policymakers on their ongoing research project, Climavore. As part of ‘Back to Earth’, the Serpentine’s long-term programme featuring artistic responses to the climate emergency, Cooking Sections has created a menu of three dishes: one small, one large, and one sweet. Each aims to showcase an adaptive and ecologically conscious food system.” [H/T Wallpaper]