Daniel O'Connor has been at the forefront of the NYC restaurant scene.

His intense passion for food and wine developed while growing up in Italy.

At DOARC we admire the culinary process, where innovation is rooted in culture and tradition. It is similar to the design process in architecture. Just like a for a chef, it is like alchemy. The transformation of raw humble materials into something magical and beautiful, when the whole becomes more than, and transcends, the sum of its parts.

The New York scene has always been particularly dynamic and competitive with new players entering and exiting the field every day.

From the smallest start-ups to multimillion dollar steak houses, we have covered

a wide variety of building types, scales and ethnical themes.

An extensive experience with foreign clients and in the food industry, have favored a great familiarity with the specific rituals and traditions of this unique industry. Over the years, some of the top chefs in town, who are continuously elevating the ever-changing gastronomic experience, have indeed chosen to work closely with DOARC: Francois Payard, Michael Mignano, Cesare Casella, Anne Burell, Missy Robins, Jodie Williams, Alain Coumont, just to name some…

From a strategically composed street presence to a carefully curated palette of color and materials, combined with a harmonious sequence of spaces, all of these venues have the capacity to uplift their occupants and offer an unforgettable experience. And that is what every restaurant owner, top chef or passionate newcomer can expect with DOARC.