The Pairing:
John Ruble, Moore Ruble Yudell Architects and Planners
Mark Simon, Centerbrook Architects and Planners
Paul Makovsky, Metropolis

Cocktail designed by:
Toby Cecchini, Bartender + Author

John Ruble, FAIA, Partner, Moore Ruble Yudell Architects and Planners
View Moore Ruble Yudell Architects and Planners Projects

John Ruble began his career as architect and planner in the Peace Corps, Tunisia, where a profound experience of culture, climate, and place provided lasting influences on his work. Moving to California in the mid-seventies, he studied and associated with Charles Moore at the University of California, Los Angeles. In 1977, John, Charles, and Buzz Yudell formed Moore Ruble Yudell, a partnership based on shared humanistic values. As Design Partner, John has helped realize some of the firm’s best-known international work, including Moore Ruble Yudell’s competition winning design for the United States Embassy in Berlin and the National AIA Honor Award-winning Dublin Institute of Technology Campus Master Plan in Dublin, Ireland. John holds degrees from the University of Virginia School of Architecture and from the School of Architecture and Urban Planning at UCLA. Together with Buzz Yudell, he was awarded the Los Angeles AIA Gold Medal in 2007.



Mark Simon, FAIA, Principal, Centerbrook Architects and Planners
View Centerbrook Architects and Planners Projects

Mark Simon received his B.A., cum laude, in 1968 from Brandeis University with honors in sculpture, and his Master of Architecture from Yale University in 1972. In 1974, he went to work with architect Charles Moore, his former dean and teacher at Yale. Over the next five years, they collaborated on a series of houses, several of them “solar houses”, pioneering what is now known as sustainable design. He became a principal in Moore Grover Harper and subsequently co-founded Centerbrook in 1982. His practice today ranges from private residences and furniture to large academic, commercial, and institutional buildings. His most recent built designs include an alumni conference center at Duke University, a residence hall at Sacred Heart University, a synagogue in Ohio, an ocean view residence in Mexico; he is also in the early stages of a complete renovation and expansion of Yale’s Peabody Museum. His work has been noted for innovative design by publications worldwide and has received over 100 awards for design excellence. In 1990, he was advanced to the AIA College of Fellows.

Paul Makovsky, Editor-in-Chief Metropolis Magazine

Paul Makovsky is Vice President of Design at the award-winning Metropolis, an award-winning magazine that examines architecture and design at all scales. A graduate of McGill University and the University of Toronto, he has also curated numerous exhibitions on design and architecture, including “Canadian by Nature”, which showcased over 60 emerging designers and studios of Canadian architecture and design. For the forthcoming May issue of Metropolis, he produced the cover story that reexamines the legacy of Post Modern architecture in Los Angeles between the 1970s and the early 1990s, and features the work of Moore, Ruble, Yudell.



Toby Cecchini, Bartender & Author

Toby Cecchini is a writer and bartender based in New York City. He has written on food, wine and spirits for GQ, Food and Wine, and The New York Times. His first book, Cosmopolitan: A Bartender's Life, was published in 2003. He is currently at work on his second book, a travelogue of spirits based on his travels for The New York Times' Living and travel magazines. He began bartending at the Odeon in 1987, where he is credited with creating the internationally recognized version of the Cosmopolitan cocktail in New York. He followed that with stints in several bars including Passersby, which he owned until 2008. In 2013 he reopened the shuttered Long Island Bar in Cobble Hill Brooklyn.

• 2 oz. Plymouth gin
• 1 oz. Dassai 50 Junmai Daiginjo Sake
• 1/2 oz. Lustau Vermut Blanco
• 1 barspoon (7 ml.) Tincture of bergamot and pomelo

Combine all ingredients in a mixing glass over ice and stir well to chill, up to one minute. Strain into a chilled cocktail coupe. No garnish.