About Us

The Team

C+M is the work of husband and wife team Sarah Carpenter and Chris Horger and is run from our storefront office in Crown Heights, Brooklyn.

Sarah, 35, was born in Boise, Idaho and raised on a farm in the Oklahoma / Texas Panhandle. Upon graduation from Columbia University with a Bachelor of Arts in Art History, she received her Master of Architecture degree from Columbia University’s Graduate School of Architecture, Planning and Preservation (GSAPP) where she is currently an Adjunct Assistant Professor. Prior to joining forces with Chris to form Carpenter & Mason, she worked in the offices of OMA, Leong Leong, Bernard Khoury Architects and AvroKO.

Born and raised outside of Detroit, Michigan, Chris, 36, spent his youth at his father’s company, Horger Brother’s Masonry (the Mason of Carpenter and Mason). Chris went on to study architecture at the University of Michigan. After graduation, Chris moved to New York City, where he worked at the offices of Asymptote, Skidmore, Owings & Merrill (SOM) and Richard H. Lewis Architect until founding C&M with Sarah in 2014.

Interviews

Egg Shop

WHAT MADE YOU OPEN A RESTAURANT IN NEW YORK?

It wasn’t so much that I wanted to open a restaurant as much I wanted to have a place that was dedicated to delicious egg sandwiches! Egg sandwiches are a quintessential NY staple but nobody was offering it outside of the corner delis, or maybe a restaurant would have one offering on a menu. This blew my mind and I really felt there was an opportunity to create something special that focused on locally sourced ingredients and organic eggs only. So after years of talking about the idea, I finally pulled the trigger, along with my now husband Demetri Makoulis.

WHAT HAS BEEN THE BEST SURPRISE?

Everything about opening restaurants is a challenge. The design of the space is just as important as your menu, and as we all know building out and designing restaurants is no small feat. Our challenge has always been about timing. We had a budget and needed to get things done within a quick time frame, which of course was totally unrealistic. You run into unexpected issues on the daily! Jumping through hoops with the DOB, staying up to code, permits for everything – you have to get permits for your signage! I could never do this on my own, so it’s been a blessing to work with people who are informed, creative and understanding! As we began the process of building out Williamsburg, there were many sleepless nights. I would call Sarah hysterical and stressed out, and she would ALWAYS calm me down, and deal.

Sarah C. you only called me crying once!  That’s pretty good.  I personally enjoyed how many meetings also involved white wine.

WHAT HAS BEEN THE WORST?

The best part about opening a restaurant is the end result. When the blood sweat and tears manifests into the physical form you have been dreaming about for months! The sense of accomplishment is profound.

Sarah C. I’m always amazed at how much these restaurant spaces come together in the end.  It’s always a mad rush to the finish line.  No one can afford to lose days of rent, so it usually involves active construction happening simultaneous to staff training.  I don’t know how you did it without having a breakdown.

We are always interested in hearing how other husband and wife teams make it work, tell us about your partnership with Demetri.

D and I have very specific rolls which helps with our partnership. He handles back end finances, investors, and processes where I handle staffing, branding, creative direction etc. For us this creates a balance that works. It’s special to be able to come home at night and both be excited and stressed talking about your business with passion, both working towards the same goals. Nobody understands the good, the bad, and all of the many struggles that go into owing your own business better than your partner. It’s an amazing support system.

Tonchin + Brooklyn Kura

What made you open a bar / restaurant in New York?

brooklyn kura we love the drink. we fell in love with the process of making it. we wanted to create something to share the love.

tonchin we thought that the only way to make tonchin world wide ramen brand was to open up the restaurant in new york.

What has been the best surprise?

brooklyn kura The overwhelming support of the industry and the surprise and joy we get to see when people discover sake for the first time.  Also the ease of working with you guys. You have a clear aesthetic and a practical approach. You kept it simple. You quickly gave us the confidence that our space would be beautifully designed and that our design would be well executed. 

tonchin the fact that local people are willing to help us in any circumstance.

What has been the worst?

brooklyn kura  Making decisions that we knew were imperfect to either meet deadlines or reduce costs, although you guys helped us stay on budget and still achieve almost everything that we set out to do…

tonchin finding a space, how slow the construction process is compared japan.

 

ODIE OR YOSHI?

brooklyn kura ty sharing a leash with odie

tonchin anan: yoshi – toui: odie (hands down!)

what’s next?

brooklyn kura lots of work.

tonchin  tonchin texas? tonchin express? collaboration with highlife?