DOWNTOWN THE HEART OF THE CITY
NYC
KINGS OF THE KITCHEN Wolfgang Puck, Jean-Georges Vongerichten, & Tom Colicchio OPEN UP
DYLAN LAUREN'S CANDY OBSESSION ESSEX CROSSING ARRIVES!
Plus Chef David Teyf, Insta-foodies, and Barclay!
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DOWNTOWN Grace A. Capobianco Publisher
Editor-at-Large Mike Hammer Executive Editor Deborah L. Martin Executive Editor Jill Sieracki Creative Director Franci Berman Senior Editor Laurie Russo Senior Food Editor Karine Bakhoum Digital Managing Editor Samantha Mills Multimedia Director Eddy Garay Contributing Family & Lifestyle Editor Denise Courter Senior Landscape Photographers Kirit Prajapati, Tony Shi CONTRIBUTORS Joe Alexander Nicholas Appice Lionel Atzas Mandira Bahl Marina Barlage Stacy Beneke Maria Campitiello Joseph Chen Bochun Cheng Robin Claes David Cotteblanche R. Couri Hay Eddy Garay Siobhan Gunner Eric Hason Billy Jim Jonzu Jones Harold Julian Caroline Mullins Tafadzwa Munyati
Matt Kapp Anna Koblish Ryan Liu Patrick McMullan Barbara Novak Philippe Reynaud Agata Smentek Eric Vitale Joe Woolhead
INTERNS
Stephanie Brooks Alyssa Cook Chloe Friedman Brittany Smith Ashley Tucker
TECHNOLOGY
Bradley Kirkland Neal Marshad Mariusz Borowicz Romeo Marra
BUSINESS
Chief Executive Officer Grace A. Capobianco Executive Vice President John ‘Cap’ Capobianco Executive Publisher Will Candis Chief Financial Officer Jeff Fields Advisor To the Publisher Andy Wheatcroft Finance & Tax Consultant SpearCPA Corporate Attorney Matthew Heerde Copyright 2018 by Downtown Media & Production Inc. All rights reserved. Downtown (ISSN2164-6198) is published four times per year in Spring, Summer, Autumn and Winter for $36 per subscription by Downtown Media & Production Inc., 380 Rector Place, Suite 15F, New York, NY 10280. Application to mail at periodical postage rates is pending at New York, NY, and additional mailing offices. POSTMASTER: Send address changes to Downtown, 380 Rector Place, Suite 15F, New York, NY 10280. Reproduction without permission of the publisher is prohibited. The publisher and editor are not responsible for unsolicited material. Return postage must accompany all manuscripts, photographs and drawings. To order a subscription, please visit downtownmagazinenyc.com. For customer service, please inquire at customer@downtownmagazinenyc.com. To distribute Downtown, please email distribution@ dtnycmag.com
Downtown Media & Production Inc. downtownmagazinenyc.com
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Whether you live here, work here, or PLAY HERE, New York’s #1 Hospital is always here. NewYork-Presbyterian Lower Manhattan Hospital With state-of-the-art facilities, and world class-experts from Weill Cornell Medicine, New York’s #1 Hospital is only two blocks south east of City Hall. Access to our hospital and a large network of physician practices is just a short walk from your home or office in lower Manhattan. Located at 170 William Street. Find a doctor at nyp.org/lowermanhattan or call 855-969-7564.
SPRING 2018
DOWNTOWN
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HUMANS OF DOWNTOWN 16 Scene 21 Profile 26 Philanthropy 28
Skyline View
CULTURE 32 Carte du Jour 34 Architecture 36 Endurance 40 Environment 42 Carte du Jour 44 History
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LITTLE APPLE 47 Learn 48 Little Style 50 Mom Talk with Cat Greenleaf 52 Barclay’s Spot FEATURES 54 Kings of the Kitchen 68 The Reigning Queen of Candyland 72 After Midnight 82 Table for 2.5M ESCAPE 92 Aruba 96 St. Lucia 100 Àni Villas EN VOGUE 106 Les Notres 108 Home 112 Nouvelle Beauté 116 The Last Word
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IN THE
NEIGHBORHOOD
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Designed by the renowned French designer Jacques Garcia, CUT draws influence from his Parisian roots and melds those with his modern-day interpretation of the Gotham City. Chef and restaurateur Wolfgang Puck now oversees six CUT restaurants across the globe including locations in Las Vegas, Singapore, London, Bahrain, and the flagship in Beverly Hills. For additional information on our restaurants and private dining capabilities contact us at 646.880.1995. WWW.WOLFGANGPUCK.COM
@CUTNewYorkCity @CUTNYC
PHOTOGRAPHY BY PHILLIPE REYNAUD; MAKEUP BY MARCI NIKAYDO; JEWERLY BY BARBARA NOVAK.
Located at the Four Seasons Hotel New York Downtown, CUT’s New York outpost is Chef Wolfgang Puck’s first Manhattan restaurant. For breakfast, lunch and dinner daily, and Sunday brunch, Executive Chef Raymond Weber presents guests with a contemporary twist on the classic steakhouse. The menus highlight various cuts of the finest beef from regions across the globe, a wide selection of seafood, seasonal vegetables, handcrafted cocktails, and an extensive international wine list. Diners can also enjoy a more casual bar menu in the adjacent lounge area.
t’s spring, time to shed our bulky outer layers and all-black uniforms, and look for lighter— and brighter—attire. It’s time to get outside, bask in the sun, and enjoy all the city has to offer. For this issue, we are taking you on a culinary tour. Downtown is becoming a dining destination and we had a chance to talk to three worldrenowned chefs—Wolfgang Puck, Jean-Georges Vongerichten, and Tom Colicchio—who are taking up residence in our ‘hood. We photographed these iconic chefs in the stunning penthouse of the Four Seasons Residences, and it was such a privilege to watch them interact. There is always room for respect, friendship, and good competition in any industry. While on the subject of food, writer Matt Kapp takes us back to the 1940s to explore what it was like to live with food rationing; nothing at all like the present housewives of New York. And here in 2018, food is not always readily available for all— we had a candid conversation with Margarette Purvis, head of the New York Food Bank. If you are looking for a place to volunteer, consider a food bank. We also took a walk on the digital side: meet food bloggers, Instagrammers, and fitness gurus who are winning the internet, and disrupting their industries. And for pure guilty pleasure, head to Dylan Lauren’s world of sugary nostalgia. This month’s fashion feature, shot by photographer Joseph Chen in Four Seasons Downtown, pairs sexy, edgy couture with food, of course! Downtown continues to grow, adding more outdoor farmers markets, retail, and the longawaited Seaport District by Howard Hughes Corporation. I'm not going to give this one away; you will just have to read all about it. And Martha Stewart gets this issue’s last word. Don’t miss it! Here at Downtown, we are passionate about our neighborhood and we thank you all for your support. We are so grateful for our board and our chairman, Dara McQuillan. And of course, a huge thank you to our advertisers for making it possible to do what we love, every single day!
Grace A. Capobianco CEO/Publisher Downtown Magazine DOWNTOWN NYC SPR I NG 2018
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ADVISORY BOARD Maria Castelluccio
Maria Castelluccio joined Léman Manhattan as Head of School in July 2016. A proven educational leader and visionary, Castelluccio has dedicated her career to driving student performance and building community in PreK–12 schools in the U.S. and internationally for more than 25 years. Originally from the Bronx, Castelluccio raised her four children in Fairfield County, Connecticut.
Samantha Cox
Samantha Cox is Assistant Vice President of Writer/Publisher Relations at Broadcast Music, Inc. She has worked closely with many prominent artists including Lady Gaga, Halsey, Shinedown, 3 Doors Down, and Flyleaf. She also provides advice and supports myriad projects at the Center for Performing Arts at New York Presbyterian/Weill Cornell.
DESTINATION Dr Frank Celenza, DDS, PC
Dr Frank Celenza is a second-generation dentist, and is dual certified in Orthodontics and Periodontics, which enables him to have a deeper understanding of the adult dentition, from treatment planning through execution. He has taught at the post-graduate level for over 20 years at institutions such as NYU, and currently at Rutgers University. He is widely published and has pioneered techniques and innovations in his field. He resides in New Jersey with his children, and has offices in New York City, Scarsdale, and New Jersey.
Dr. Laura L. Forese is Executive Vice President and Chief Operating Officer of NewYork-Presbyterian, an integrated delivery system in the New York Metro region that includes NewYork-Presbyterian/ Lower Manhattan in addition to academic medical centers and regional hospitals, in collaboration with Weill Cornell Medicine and Columbia University College of Physicians & Surgeons. An orthopaedic surgeon, Dr. Forese is responsible for operating the system ,which is one of the largest in the U.S. and is recognized as one of the nation’s leaders in quality, safety, efficiency and service.
Catherine McVay Hughes
Benoit Lagarde
Doug Smith
Kirk Myers
Rory McCreesh
Jeff Simmons
Catherine McVay Hughes was unanimously elected Chair, Manhattan Community Board 1 in June 2012. She previously served six years as the Vice Chair and seven years as the Chair of CB1 World Trade Center Redevelopment Committee. Following Superstorm Sandy, Hughes worked with officials and agencies at the city, state, and federal levels. She made recommendations for both the public and private sectors in a report called “Emergency Preparedness: Lessons Learned from Superstorm Sandy,” released in January 2013.
Doug Smith is the principal owner of World Trade Gallery, a Financial District art and framing studio since 1981. His vision is to see the arts flourish in Lower Manhattan where he lives and works closely with clients such as the NYSE, American Express, AIG, NASDAQ, and S&P Global. He was the head curator for the 69th floor of 4 World Trade Center—on Architectural Digest's list of 12 NYC office buildings with the most incredible artwork, and now Spotify’s new home—as well as for the Vandal Gummy by WhisBe in the lobby.
Rory McCreesh founded Duce Construction Corporation in 1990. Today Duce specializes in maintaining, managing, designing, constructing, and renovating high-end homes and apartments in Manhattan, Westchester, Connecticut and New Jersey. His projects have been featured in top architectural and home magazines including Architectural Digest, Elle Décor, House & Garden, Metropolitan Home, Traditional Home and The New York Times. He was named one of the Top Building Pros in America by This Old House magazine.
DOWNTOWN
Laura Forese, MD
I
Benoit Lagarde is the founder of Splashlight, a visual content studio based in New York City, Miami and Montreal. Splashlight offers creative development, production, digital and studio services for top fashion brands and retailers. His creative vision has been integral to Splashlight’s growth into a multimillion-dollar corporation over the years. Benoit studied at the International Center for Photography in New York, where he is now a member of the President’s Council.
The CEO of The Dogpound, Myers was a shy kid from Kansas City who fed his personal insecurities with candy bars and junk food, ballooning to more than 300 pounds on a 5’7” frame. He struggled to keep up socially and athletically, and when his poor dietary habits finally made his health hit rock bottom, his doctors placed him on a diet of green vegetables. After completely changing his lifestyle and focusing on fitness, Myers lost 125 pounds and built an impressive body of work. Myers is a top trainer to celebrities, athletes and professionals.
Every time relatives and friends visit New York City, Lower Manhattan is one of the key neighborhoods Simmons recommends. Within one square mile, it has everything from history to ingenuity. He’s lived in NYC for nearly two decades, working with the Downtown Alliance and now The Rink at Brookfield Place. He has discovered that it’s only a short brisk walk to find a cozy eatery, exquisite gift items, or a watering hole to celebrate with friends.
One of New York’s most accomplished and renowned restaurateurs, “The Mayor of Wall Street” opened his first downtown restaurant in the ’80s. Drew Nieporent has devoted his efforts to growing his brand, the Myriad Restaurant Group, which includes the TriBeCa Grill and Nobu, while maintaining his connection to the community, which he supported through 9/11, and in his efforts to launch the TriBeCa Film Festival.
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PHOTOGRAPHY BY PHILIPPE REYNAUD
Drew Nieporent
Dara McQuillan Chairman of the Advisory Board Chief Marketing & Communications Officer Silverstein Properties, Inc.
f you want to know how a neighborhood is doing, follow the restaurants. Back in 1984, Nobuyuki Matsuhisa, Robert De Niro and Drew Nieporent opened Nobu on Hudson Street in TriBeCa. Nobu was awarded Best New Restaurant by the James Beard Foundation and three stars by Ruth Reichl of the New York Times. The queues were so long they opened Nobu Next Door. Early last year, after 23 years in TriBeCa, Nobu moved Downtown, into two levels at 195 Broadway, a beautiful commercial building in the heart of the financial district, and a block east of the new World Trade Center. Lower Manhattan has become one of the country’s top restaurant destinations. According to the Downtown Alliance, the past year saw 80 new eateries open in the neighborhood with many more on their way. Some of the world’s top chefs, including Daniel Boulud, Wolfgang Puck, Tom Colicchio, and Jean-Georges Vongerichten have recently opened restaurants here. Since 2001, Downtown has emerged as a model of what is best and most dynamic about New York. The population has tripled, and the residential neighborhood around the new World Trade Center is now one of the city’s most desirable places to live and raise a family. Incredibly creative people are flocking to our new offices as well as to our shops, bars, and restaurants. New parks and open spaces are coming online seemingly every week. We are adding hotels at breathtaking speed. Over the past 10 years, the educated professional workforce has moved to neighborhoods in and around Downtown and we have vastly improved the transportation experience, making it easy for those workers to come to work here. Nearly everyone who works Downtown either walks or takes mass transit to work. That makes Lower Manhattan one of the greenest neighborhoods in the country. The bottom line is that Downtown New York – a place many had written off – is now the City’s hottest neighborhood. And an amazing place to eat.
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CONTRIBUTORS Joseph Chen
Matt Kapp
Ryan Liu
Stacy Beneke
Agata Smentek
Marina Barlage
Philippe Reynaud
Eric Hason
Jonzu Jones
Bochun Cheng
The love of beautiful women is the driving force behind New York photographer Joseph Chen’s images. His work is motivated by freedom, empowerment, and sexuality. "Women inspire my photographic passion and continue to be my primary motivation.” Through his images Joseph tells stories that are inspired by film, artworks, people, or by stories born out of his wild imagination.
Born in a small country of Malaysia, Ryan Liu moved to New York City right after college. Once here, he put his degree in business communication on the shelf to pursue a career as a photographer. When not in photo studios, Ryan can be found enjoying the diverse cuisine in New York City.
Born in Poland, Agata attended art school and then traveled to Europe where she developed a passion for fashion. After working in Milan and Paris on shoots and the catwalk, she moved to the United States to begin building a client base in New York City. Makeup and hairstyling was a natural progression, and allows her to express her creativity on a new canvas. She has worked for clients such as Dolce Gabbana, Versace, Laundry, and Etam France.
Discovered by famed photographer, Mario Testino in Paris, Reynaud has modeled for top global brands including Louis Vuitton, Ralph Lauren, Rolex, and Calvin Klein. He has become a top photographer, learning from such luminaries as Bruce Weber, Peter Beard, and Patrick Demarchelier. He's shot several features and covers for Downtown.
New York Based fashion stylist, Jonzu Jones, offers a unique and distinct vision and aesthetic. Jonzu is well-versed in fashion design, merchandising, and the arts. Blending his brand of dark avant garde mysticism with high street cool, Jonzu has made a name for himself working with renowned artists, talents, and celebrities. He continues to expand his craft to critical acclaim.
David Cotteblanche
This talented Parisian hair stylist to the stars launched the concept of late-night pampering when he opened the Red Market Salon in Miami and New York in 2005. Cotteblanche’s work has been seen in high-end fashion shows and in top titles such as Marie Claire, Allure, and Elle. His talents are called on often by Splashlight Studios.
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An award-winning documentary filmmaker and writer, Kapp most recently wrote and co-produced the critically acclaimed documentary 16 Acres, which told the inside story of the monumental collision of interests at Ground Zero in the decade after 9/11. Kapp is currently working on a book about the history of Lower Manhattan.
A New Yorker whose mother was an interior designer, Stacy's fascination with fashion and design eventually led to a career as a hair stylist. She loves New York’s complexity and diversity, and believes her life as a native New Yorker has allowed her to see culture and architecture to its fullest. For the past decade, Stacy continues to expand her appreciation for the artistic and creative world she inhabits.
Originally from Brazil, Barlage is a well-respected creative director. She is the founder of creative22, a boutique design studio based in Manhattan, which serves international fashion, beauty, and design clients. Her recent work includes the launch of two fragrance campaigns for Oscar de la Renta. Barlage is also a jewelry designer with a self-titled collection.
Besides his passion for photography, and Prospect Park off-leash with his vizsla, photographer Hason is committed to giving back to the community and has been working with children and teens. He is the NYC Chapter Director for Flashes of Hope, a nationwide charity that brings commercial photographers into pediatric cancer treatment centers to photograph patients and their families.
Bochun Cheng is a New York-based photographer specializing in fashion and fine art. Most of his work focuses on creating conceptual images that explore the interactions between the subjects and the photographer. His goal is to capture and reveal the true beauty.
JUNE 2018
ADVERTORIAL
Scene | Profile | Philanthropy
Humans OF DOWNTOWN
Culinary Force Majeure SHERRY YARD Welcomes Friends to the Seaport
F
orty plus years ago, Sherry Yard could have never imagined when her Grandfather handed her a wide-eyed bluefish that she would be in that very same spot serving up her craveable American Cuisine at The Tuck Room. Grandpa Yard was a fishmonger who immigrated from Newfoundland in the 1920’s to work the Fulton Fish Market dock at Wilkisson in the historic Tin Building No 16. Since then the Seaport District has faced Sandy head on and has been undergoing an exciting renaissance, starting in Fall 2016 with Yard’s passion project with iPic Entertainment, and continuing to add world-class dining destinations. Yard is known as a culinary disruptor, celebrated chef and restaurateur, and newly appointed COO of iPic Entertainment (girlpower!). From Los Angeles to New York she leaves trails of culinary mastery in her wake. Sherry began her career in NYC’s beloved Rainbow Room, and refined her skills in celebrated eateries such as Le Cirque, Montrachet, Tribeca Grill, and Wolfgang Puck’s Spago, before opening several restaurants of her own. In addition to these accomplishments, Yard also authored The Secrets of Baking, an instant-classic cookbook, which inspired a generation of culinary professionals. Her mission to give back includes involvement in Careers through Culinary
Arts—alongside fellow industry veterans like Marcus Samuelsson and Philip DeMaiolo—a program that culinary scholarships to underserved high school students. Her latest endeavor is the opening of luxury escape iPic Theaters and the acclaimed Tuck Room, which is regarded as one of the new Seaport’s most sought after hotspots. Her “Dine in the Dark” menu revolutionized the culinary industry by reimagining chef-driven restaurant dishes as hand-held, and easy-to-eat in the dark. Sherry’s signatures include the not-to-be missed short rib, carrot, ginger bao, “naan-chos," green goddess, reuben croquettes, and lobster rolls. The Tuck Room—a snug and comfy hideaway—is a spirited destination on its own, and is Yard’s claim to the district that is reinventing “dinner and a movie”. Located on the 2nd floor of iPic, Yard’s Tuck Room presents a unique, unexpected, art-loaded experience worth the trip. And pro tip, ask Max to see the mind blowing Green Room! Next up, ESPN headquarters, Smorgasburg, and the arrivals of Yard’s longtime culinary friends and restaurateurs like Jean-Georges and David Chang, both are expected to open restaurants in the area in the coming months. As the changes in the Seaport District unfold and the neighborhood rises to new heights with new developments, Seaport’s force majeure Sherry Yard will be welcoming her industry peers to this vibrant neighborhood with open arms.
Alejandra Alonso Rojas in her SoHo atelier. Photography by Eric Hason
A la CARTE
Rising star New Yorkers are adding a whole new flavor to Downtown, including Lox chef David Teyf pg. 21, fashion designer Alejandra Alonso Rojas, pg. 22, restaurateurs Rob Ceraso and Jason Mendenhall pg. 23, the entrepreneurs behind Well + Good, Alexia Brue and Melisse Gelula, pg. 24, and Food Bank President Margarette Purvis, pg. 26. DOWNTOWN NYC SPR I NG 2018
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Scene | Profile | Philanthropy
Helen Yarmak and Patricia Field
Mary-Louise Parker, Susan Sarandon, and Padma Lakshmi
ART & APPRECIATION
Natali Yura
Dottie Herman
By Joe Alexander
Paris Hilton and Isabelle Bscher
Art-loving New Yorkers made their way to South Florida for the city’s annual Art Basel in Miami Beach. Gallerist Isabelle Bscher joined Paris Hilton at the opening for Jean Pigozzi’s photo exhibit featuring his dogs, Charles and Saatchi, at Galerie Gmurzynska. And Art Miami founder Nick Korniloff, Pamela Cohen, Amar’e Stoudemire, Joe Namath and Metallica’s Jason Newsted attended the Art Miami opening. Meanwhile up north, Patricia Field hung with designer Helen Yarmak, whose pink marabou-feathered coat Heidi Klum wore to Oscar parties. Helen is selling Heidi’s coat with the profits going to the Elton John Aids Foundation. Douglas Elliman CEO Dottie Herman spoke at the United Nations where she received the Pioneer Award for Business during Women’s Entrepreneurship Day. Mayor Bill de Blasio celebrated attorney Arthur Aidala’s 50th birthday at the Dream Hotel.
Ivana Trump and Robert Cenedella
FILM Forum
Bill de Blasio and Arthur Aidala
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PHOTOGRAPHY BY PATRICK McMULLAN
Nick Korniloff, Amar'e Stoudemire, Joe Namath, Pamela Cohen, and Jason Newsted
Dr Sherrell Aston and Muffie Potter Aston
Here in Manhattan, movie lovers gathered to toast exciting new projects in film. Natali Yura, who has a breakout role in the upcoming Bruce Willis film Reprisal, received the Rising Star Award at the New York City International Film Festival. Mary-Louise Parker joined Susan Sarandon and Padma Lakshmi at the premiere of Soufra, a documentary by Thomas Morgan about women struggling to open a food truck in a refugee camp in Lebanon, at The Park on West 18th Street. Ivana Trump met up with controversial political artist Robert Cenedella, who’s satirical painting “End of The World” about Ivana’s first husband, Donald Trump, was shown at the Cornelia Street Café to benefit their new Underground performance space. And plastic surgeon Sherrell Aston (who has reportedly done the faces of Anna Wintour and Carolina Herrera) and his wife, Muffie Potter Aston, attended the premiere of his film Take My Nose…Please, directed by Joan Kron at the Village East Cinema. DOWNTOWNNYC SPR I NG 2018
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Scene | Profile | Philanthropy
Tony Ingaro and Randy Kemper
Jay McInerney and Anne Hearst
Alec and Hilaria Baldwin, and Gwyneth Paltrow
Herb Karlitz and Marcus Samuelsson
June 23 The American Heart Association’s 22nd Hamptons Heart Ball This year’s honorees include Audrey and Martin Gruss who donated $5 million to create their eponymousl-named Heart and Stroke Center at Southampton Hospital. heart.org
Brooke Shields and Audrey Gruss
SAVE the DATE
July 14 Parrish Art Museum’s Midsummer Gala Keith Sonnier and Chad Leat will be honored at this year’s event, which last year welcomed artists Ross Bleckner, Donald Sultan, and Eric Fischl, Douglas Elliman CEO Dottie Herman, and interior designers Tony Ingrao and Randy Kemper. parrishart.org
IT’S HAMPTONS SEASON! Mark your calendars now for these see and must-be-seen East End events. By Joe Alexander
Alexandra Milicevic and Dr. Kenneth Mark
Caroline Avedon and William Avedon
Jack Lenor Larson and Martha Stewart
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Jean Shafiroff
PHOTOGRAPHY BY PATRICK McMULLAN
Robert Downey Jr., Robert Wilson, and Susan Downey.
July 21 LongHouse Reserve Gala LongHouse Reserve founder and artist Jack Lenor Larson welcomes guests to his garden, which is filled with world-class works by Buckminster Fuller and Yoko Ono, to honor artist Dustin Yellin and curator Joe Molinaro. longhouse.org July 21 Southampton Animal Shelter’s Unconditional Love Gala Chaired by Greg D’Elia at the waterfront home of Sharon McDonnell, this annual event raises money for the foundation that cares for homeless animals and places them in forever homes. southamptonanimalshelter.com July 28 Watermill Center Summer Benefit & Auction The 25th anniversary of avant-garde director Robert Wilson’s never-to-bemissed party and art auction is dubbed Time Bomb. This exciting “happening” features performance pieces by more than 100 artists from 65 nations. Past attendees have included Lady Gaga and Robert Downey Jr. watermillcenter.org
July 28 James Beard Foundation’s Chefs & Champagne This annual event at the Wolffer Estate Vineyard in Sagaponack will feature tastings from more than 40 chefs. Last year, Harlem EatUp! co-founders Marcus Samuelsson and Herb Karlitz were among the VIPs sipping champers and chowing down. jamesbeard.org August 4 Southampton Hospital Summer Party This year’s gala will take place in an air-conditioned tent on the corner of Wickapogue and Old Town Roads. Margo and John Catsimatidis, and Wendy and Bruce Mosler will be honored. southampton. stonybrookmedicine.edu August 5 Hope for Depression Research Foundation’s Walk of Hope + 5k Run to Defeat Depression Writer Jay McInerney was last season’s Grand Marshall at this fundraiser walk that is sanctioned by USA Track and Field. hopefordepression.org August 10 Guild Hall Summer Gala Last year, guests received a preview of “Avedon’s America,” an exhibition featuring the work of photographer Richard Avedon. guildhall.org August 11 East Hampton Library Author’s Night Meet and greet more than 95 authors at this booklover soiree. Past attendees have included Gwyneth Paltrow, and Hilaria and Alec Baldwin, who served as last year’s Honorary Chair. authorsnight.org DOWNTOWNNYC SPR I NG 2018
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Scene | Profile | Philanthropy
Chef
FEEDING TRADITION Chef DAVID TEYF’S cuisine
SWEET START Each meal at chef David Teyf’s café, Lox, and his bar and restaurant, 2nd Floor at the 2nd Avenue Deli, starts with a complimentary matzo babka bite—a modern twist on a traditional dish.
combines his heritage with the culinary history of New York. By Jill Sieracki
B WEDDING STYLE... REIMAGINED.
PHOTOGRAPHY BY RYAN LIU
For enquiries, please contact the Events Department on 646.880.1925
y David Teyf’s hand, even a simple potato latke is a labor-intensive dish, but it’s all part of the chef’s mission to serve meals inspired by his heritage, done just as they were in the old days, but updated with his own creative flair. Potato is hand-grated at the finest setting, and there’s no added flour or matzo. “A lot of the foods produced today in the Jewish community and restaurants, it’s all lost in translation,” says Teyf. “Chefs are not staying true to the way things were originally done because I’m not sure they know how they were originally done. They weren’t exposed to seeing grandparents and great-grandparents making things from scratch and not taking any shortcuts.” It’s a belief he’s followed since his earliest days in New York’s food scene. Teyf started his career 20 years ago wholesaling hand-rolled, kettle-boiled bagels, which quickly popped up on the menus of the city’s most exclusive dining destinations. Many years later, he sold the business, but never lost the appreciation for cooking traditional Jewish dishes in the way of his ancestors. Even the name of his café, Lox, is a nod to that heritage—it’s an homage to how fish was salt cured before refrigeration. Lox’s location at the Museum of Jewish Heritage is just as
influential to the chef as its menu—Teyf’s great-grandfather started a matzo factory in the 1920s that was repeatedly destroyed. Each of his grandparents were the sole family survivors of the Holocaust. “Growing up and listening to these stories and the tears, and my grandmother having numbers tattooed on her hand—being a part of a museum that focuses on life and the Jewish movement was so special,” says Teyf. Teyf was first approached about opening a café at the museum when his catering company, now named Madison & Park Hospitality Group, worked an event at the space. A boutique kosher caterer, Teyf uses seasonal and locallysourced ingredients, a style of cooking he learned in Italy. He also trained under Japanese masters, which is what inspired his passion for fish dishes. Teyf's catering menus, while planned, are never set and can change up to the day of, just based on daily trips to the markets. “I always tell my clients just to trust me, because I’m not going to use something if I’m not proud of it,” he says. “(The clients we work with) have to understand it’s more of a tasting dinner. I’m very picky about the ingredients we use, but clients love the last-minute creativity of something that excites me.” DT loxnyc.com DOWNTOWN NYC SPR I NG 2018
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Scene | Profile | Philanthropy
Designer
Impresarios
NEW YORK MEETS MADRID IN STYLE
THE WILD SONS OF A VENUE C Restaurateurs ROB CERASO and JASON MENDENHALL are building an empire, one watering hole at a time.
With her namesake brand, designer ALEJANDRA ALONSO ROJAS has created a collection that combines her Spanish heritage with New York’s fastpaced lifestyle.
By Deborah L. Martin
By Lynn Kirschhoch
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There’s a different shape for women — you know bust and waist, but in terms of construction, it’s really the same,” she explains. “And I really love having that knowledge of construction.” Spain is the backdrop to her craftsmanship, and it's influence is evident in her designs. “Since I moved, I’ve really realized all the influence from my mom’s closet, all the colors I saw on the street, the culture,” says Alejandra. “I think it was good to take a step back and see it from afar, not to have it in front of me every single day. I got inspired.” Alejandra’s sources of inspiration seem endless. “The mix of cultures, the mix of languages, art galleries. I can never catch up with everything that is going on, so I can never just sit back and relax,” she says. “But to me, that’s what I love the most about the city.” DT
STYLISTA Alejandra Alonso Rojas's bright and fluid designs combine elements from her native Spain, and her adopted homeland, New York City.
PHOTOGRAPHY BY THIS PAGE: ERIC HASON, OPPISITE: PHILIPPE REYNAUD
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ocated in SoHo, on a picture-perfect cobblestoned New York City street, lies Alejandra Alonso Rojas’s bright showroom. And it’s clear to see that the city has inspired the designer. “This city has really influenced my designs with the movement and the fast-paced, dynamic energy,” Alejandra explains. “You may have to run somewhere, jump on the subway, a change of plans last minute, but it doesn’t mean you can’t wear beautiful clothes.” Besides the city, Alejandra has always found inspiration in her heritage and stayed loyal to the three pillars she’s created within the brand: hand-knitwear, prints and leathers. With her latest collection, she’s been able to bring the heritage component to the next level by collaborating with her mother on the floral prints, as well as knitwear, also inspired by her grandmother.. “I’ve been knitting since I was four years old,” she says. “My mom and my grandmother taught me; her great grandmother taught my mom.” It’s evident that fashion and an urge to create played a big role in Alejandra’s life from an early age. As she grew older, her interest in fashion grew as well. She apprenticed with a master menswear tailor in Madrid, to whom she credits her solid design foundation. “Tailoring is something so unisex in a way.
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ith backgrounds in the hospitality industry, it is safe to say that Rob Ceraso and Jason Mendenhall have put their skills to good use. The duo have opened The Wayland, Good Night Sonny, The Wild Son, and The Lost Lady, all in the last five years. They each started bartending in college as a necessary means to an end, but they wound up falling in love with the industry. “It was the perfect job to do to save up and then take off for a month and be able to come back and find work again,” explains Rob.
CHEERS! LEFT: Rob Ceraso and Jason Mendenhall behind the bar at The Lost Lady; A quiet corner at The Wayland.
“There always seems to be work for a good bartender.” Sooner or later, these gigs turned into more than just a way to pay for travel. “I spent a lot of years traveling the world experiencing new foods and environments. This ultimately helped lay the foundation and desire to open a bar or restaurant,” Jason says. Eventually, Rob and Jason met and bonded over their mutual interests. “I had always assumed I would open a bar someday. But I had never planned for it to be my career,” Rob admits. “Sometimes you just need a like-minded person to fan the flame.” Their meeting not only fanned the flame, it started a fire. In 2012, they opened up their first bar, The Wayland in Alphabet City. “It seemed like providence when that space came to us, and we started creating The Wayland from there,” remembers Rob. Before long they opened their second bar, Goodnight Sonny, followed by The Wild Son, a restaurant in the Meatpacking District. “Coming off of two successful bar openings in the East Village,” says Rob, “we were ready for something new.” But, he laughs, “restaurants are a much bigger pain in the ass! All the things that we knew would be challenging, were. Sometimes multiplied by ten.” Despite the hard work, this too was a success. It wasn’t long before the boys were itching for something new — they opened their third bar, The Lost Lady, in September. As Jason explains, the last five years of their lives have been ”busy. Very busy,” so it looks like they might be slowing down. Or are they? “We are definitely taking a break,” agrees Rob, before adding, “Well, unless we see something we really love, or a space that needs saving. Then you never know.” DT DOWNTOWNNYC SPR I NG 2018
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Scene | Profile | Philanthropy
THE WRITE STUFF Alexia Brue and Melisse Gelula are disrupting the wellness industry— with fact based journalism.
Gurus
OBSESSED WITH HEALTH & WELLNESS In a sea of workout advice, nutrition do's and don’ts,
and mental health talk, ALEXIA BRUE and MELISSE GELULA created WELL+GOOD to sort through the noise. By Jill Sieracki
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important to us from day one,” Melisse explains. “This wasn’t something silly yogis were up to, or just another cleansing fad. We were really journalistic about it, and I think we’re really known for it — and our hardcore New York audience loves us for that.” In a time where anyone can be called an “expert,” it’s proving to be more important than ever to have a source of thoroughly researched information that can be trusted. To ensure this quality, the two founders don’t depend on themselves alone. They’ve put together The Well+Good Council, which counts highly trusted authorities such as Candice Kumai and Joey Gonzalez. “Our council really helps us hold standards high, which in wellness is essential,” says Melisse. “It’s also important to keep journalism in play at all times, because journalists keep it neutral and well-researched.” They hold their readers in high regard; though not all are New Yorkers, the duo still couldn’t imagine doing this anywhere else. Despite the high cost of living, they find the city’s talent and drive to be incomparable. “It’s an asset more than a challenge to be in NYC.” DT
Free Consultation PHOTOGRAPHY BY RYAN LIU
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oming from the wellness industry, albeit through the travel lens, Well+Good founders Alexia Brue and Melisse Gelula know how to spot a trend when they see one. And that’s exactly what happened in NYC, around 2008. “It was at a moment in New York City where working out was becoming social,” says Alexia. Before that, there was yoga and a handful of juice bars, but change was in the air. Instead of tired gyms with treadmills and a few weights, there was a steady uptick in studios with innovative workout group classes offering more than just exercise. “We like to tell people that we launched when there was only one SoulCycle, because it really gives a sense of how long ago that was, and everything that’s happened in the wellness landscape,” she adds. When they launched the website in 2009, it was just the two of them writing about the city’s growing options for fitness and healthy eating on the go. Since then, as the health and wellness scene has exploded, so has the publication. “Not treating wellness as something fluffy was really
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Scene | Profile | Philanthropy President
ANGUILLA DOMINICAN REPUBLIC SRI LANKA THAILAND
BANKING ON GENEROSITY
Food Bank For New York City is celebrating 35 years of helping New Yorkers struggling with food insecurity. MARGARETTE PURVIS is leading the charge.
A COLLECTION OF PRIVATE RESORTS
By Laurie Russo
BANKER'S HOURS Margarette Purvis, President and CEO of Food Bank for New York City, is tackling the changing face of food insecurity.
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nection to our mission,” says Purvis. “Whether they’re a home chef or are paid for their culinary artistry, they never require a ton of data to get it and decide to make a difference.” The organization also has a Culinary Council, made up of over 50 of the city’s top chefs, restaurateurs, authors, and industry leaders. This council works to maximize recognition, talent, and connections to raise funds and awareness. Besides the council, the Food Bank is always focused on new programs. One of them is called "Green Sidewalk." According to Purvis, the most nutritious food is often unaffordable and hard to find. Storage limitations at pantries compound the problem. “In the morning, we load up trucks with fresh produce and bring it directly to their sidewalks,” she explains. “We set up a ‘shopping’ experience under a tent, along with nutrition information, recipes, and other activities.” The food is distributed the same day it’s delivered, and any leftover produce heads to the next stop. And, while many people are inspired to volunteer or donate during the holiday season, Food Bank needs volunteers year round. Because, as she says, “hunger doesn’t take a holiday.” DT
FAMILY ESCAPES, MILESTONE CELEBRATIONS, CORPORATE RETREATS
PHOTOGRAPHY BY PHILIPPE REYNAUD
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hirty-five years ago, the founders of Food Bank For New York City believed they were building a temporary solution for hunger among homeless men. Today, the organization is a vital resource for the city’s needy. “While the public perception of hunger may not have changed much in the decades since our founding,” says president/CEO Margarette Purvis, “the reality has evolved. Among those struggling to afford food are working people, seniors, veterans, and children. There’s no single face of hunger in New York.” Food Bank provides charities with more than food. They’re not only strengthening their network of soup kitchens and pantries, but they also work with non-traditional partners like schools and city agencies. “If it weren’t for public policies designed to reduce food insecurity, our city’s hunger problem would be unimaginable,” she says. “Partnership with government has been essential from our earliest days. Charity cannot replace the resources that government provides.” Food Bank’s donors are “a dedicated bunch.” One group that stands out, though, is the culinary community. “Foodies have a special con-
WWW.ANIVILLAS.COM
SkylineView
Photography by Kirit Prajapati
After MIDNIGHT
It’s still possible to find a quiet spot for contemplation, even in the city that never sleeps. Take in the view from BROOKLYN BRIDGE PARK.
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n the last decade, lower Manhattan has become the city’s hottest destination as innovative restaurants, intriguing architecture, and buzzy public artworks pop up at lightning speed. And as you’re eating and drinking your way through the Lower East Side, shopping in the Meatpacking District, or having a culinary adventure in Chinatown, it’s easy to get swept up in the excitement. But here
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in the big town, taking a step back and viewing it all at arm’s length allows you to really appreciate what Downtown has become. From Brooklyn Bridge Park you can see our heritage in the iconic Brooklyn Bridge, and our future in the mirror-finish facades of the Financial District. The continuous merging of the past and present is the lifeblood of New York, and we wouldn't have it any other way. DT
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Culture
Carte du jour | Architecture | Endurance | Environment | History
The new 242 Broome, at Essex Crossing. Photography Courtesy of QuallsBenson
Building up DOWNTOWN
Inside the Market Line, a world-class grocery and dining destination on the LES, pg.34, Tone It Up’s Karena Dawn and Katrina Scott shape up for summer pg.36, A new culinary program at an unexpected venue pg.43, & more...
DOWNTOWN NYC SPR I NG 2018
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Carte du jour | Architecture | Endurance | Environment | History
East Side, West Side, don't miss these WARM WEATHER highlights all around Downtown. By Stephanie Brooks
SHIP AHOY Come aboard the Kingston, a 54-foot 1920s-inspired yacht, or the Full Moon, a 65-foot restored 1950s Grebe Yacht, for a cruise around Manhattan. Now sailing from North Cove Marina or Pier 62 at the Chelsea Piers Complex, the 10-ship fleet is available for chartered cruises and sightseeing tours. sail-nyc.com
BROOKLYN REPRESENTS The outer-borough’s summer concert series celebrates its 40th anniversary this summer with a free concert by Common in Prospect Park on June 5, as well as a kickoff gala the same evening. Afterwards will be a year of music and events, including benefit concerts by Grizzly Bear and Spoon, and Jason Mraz and Brett Dennen. bricartsmedia.org
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ROLLING ALONG Take a guided bicycle tour on the gently rolling roads through Mattituck, with stops at local wineries and boutiques on Long Island's North Fork. Choose from Classic Wine Country Bike Tours, or new this summer, Paint n’ Sip tours. Downtown readers can use the code PSYCHED to get 44 percent off your tour. eastendbiketours.com
DINNER AND A MOVIE The French Embassy and NYC Parks presents the 11th annual Films on the Green. This year's theme is gastronomy, and there will be a full buffet of classic and contemporary films including Le Grand Restaurant (Jacques Besnard), The Rules of the Game (Jean Renoir), The Bourgeoisie (Luis Bunuel), and The Grocer’s Son (Eric Guirado). frenchculture.org
raymond-weil.com | freelancer collection
Reinventing OUT & ABOUT
LIVING HISTORY The Seaport District is getting a facelift this year. Some of the highlights will include Pier 17, featuring a 1.5 acre rooftop; Pier Village, including restaurants from bold-faced names such as David Chang and Andres Carmellini; and a 50,000 square foot food hall in the restored Tin Building by Jean-Georges Vongerichten. The District will also feature the only U.S. location of Carla Sozzani’s pioneering concept store, 10 Corso Como. seaportdistrict.nyc
PHOTOGRAPHS: CLOCKWISE: CELEBRATE BROOKLYN © DAVID ANDRAKO; COURTESY MR. C; COURTESY THE HOWARD HUGHES CORPORATION.
LAP OF LUXURY When you are done taking in the sights and sounds of Downtown and the new Seaport District, you can relax like an Italian Doge at Mr. C Seaport (left) at Peck Slip, the first New York City hotel by Maggio and Ignazio Cipriani, the fourth generation of the famed Cipriani family. The hotel will have 66 guestrooms, including six suites with balcony terraces, featuring panoramic views of the Brooklyn Bridge and the East River. mrcseaport.com
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Carte du jour | Architecture | Endurance | Environment| History
FIVE DECADES in the MAKING The new ESSEX STREET CROSSING is bringing together the Lower East Side community with a forward thinking look at the way New York lives, works, and shops. By Jill Sieracki
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ILLUSTRATIONS BY MOSO STUDIO
"WHAT MAKES NEW YORK SO GREAT IS THE DIVERSITY AND PROXIMITY OF DIFFERENT PEOPLE LIVING NEXT TO ONE ANOTHER." — Ben Baccash
t’s hard to imagine there was even one acre of vacant land in Lower Manhattan let alone six. But there it sat, mostly vacant for 50 years until 2008, when then-Mayor Michael Bloomberg put out a call for development proposals. The challenge was that it had to offer mixed-income residential and office space, as well as room for the longstanding community grocer, Essex Street Market. Taconic Investment Partners answered the call, and with a team that included L+M Development Partners and BFC Partners, offered an RFP that included luxury living and rental units, a senior living facility, a museum space, and the Market Line, a 700foot subterranean stretch from Essex Street to Clinton Street, filled with food purveyors, retail shops, and restaurants. “What makes New York so great is the diversity and the proximity of different kinds of people living next to one another,” says Ben Baccash, Assistant Vice President at Taconic Investment Partners. Bloomberg’s team spent five years doing community outreach to develop the specifications for what must be included in the developments. “One thing our development team worked on in this first phase is hitting as many of the commitments to the community as we can,” says Rohan Mehra, a principal at the Prusik Group, which is spearheading the Market Line and other retail components. Some of the nine sites that comprise the full $1 billion Essex Crossing project include The Rollins, a residential unit (including both market rate and affordable units) and the Frances Goldin Senior Apartments, a senior living facility, both currently occupied. In addition, there will be luxury units, with everyone having equal access to the site’s amenities. “Overall this makes Essex a very forward-looking development,” says Baccash. Essex Crossing will also include office space, and the International Center of Photography (ICP), which will combine the
museum’s current Uptown and Downtown locations into one centralized space. “The best buildings are where different programs and people collide. This building was so exciting to work on because it has so many programs and you can choreograph how they are organized and how they mix,” says Dana Getman, associate principal at SHoP Architects, which designed the site’s first condominium, 242 Broome. “We pushed the building in [because] we want people to use the sidewalks, there’s retail and cafes, and the museum. [People are] going to meet on that corner so opening that space up was really important to us.” The most exciting draw of the project is the 150,000 square foot Market Line, which will be the city’s largest marketplace, a world-class food and retail destination. “Inspired by Essex Street Market, and the fact that we’re in the heart of this historically significant gateway to immigrants for the past 150 years, we wanted to create New York’s first worldclass market,” says Mehra. “There is a proliferation of food halls, but those are places to eat. This is a market.” Phase one of the Market Line includes approximately 75 vendors—grocers, butchers, and fishmongers—all are carefully curated small businesses. “As we dove into it, we knew we needed a good representation from the Jewish, Chinese, Italian, and Latino communities," says Mehra. A design feature, the “light scoop,” will soar above street level to give the subterranean space an airy feel. In 2020, the next phase will honor the arts and textile heritage of the Lower East Side by including a music venue, gallery, maker space, and local fashion designers. Finally, a food hall with 45 vendors and seating, will bookend the development. Mehra says, “This whole project is really an incredible example of a partnership between developers, the city, and the community.” DT DOWNTOWNNYC SPR I NG 2018
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Carte du jour| Architecture | Endurance | Environment | History
PRETTY & POWERFUL
With TONE IT UP, friends and fitness fanatics Karena Dawn and Katrina Scott have built an inspiring community of health-minded women.
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e believe in the power of visualization, and from the very beginning, we envisioned creating a community where women could come together to support, motivate, and uplift each other to achieve all their dreams,” says Katrina Scott, one of the founders of the online fitness phenomenon, Tone It Up. Launched in 2009 by best friends Katrina Scott and Karena Dawn, Tone It Up reaches across all social media channels with content covering weekly workouts, meal plans and healthy recipes, and motivational messages from the founders. Plus, there’s an app “studio,” athleisure fashion advice, meditations, and nutritional products. “We
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wanted to create a place where women from around the world could come together, bond through fitness and nutrition, and find positive girlfriends, just like we did,” says Karena, who first met Katrina at a California gym. “We instantly connected over our passion for health and wellness. We wanted every girl to have that same opportunity and experience!” Since its launch, Tone It Up’s Coachella vibes and bodypositive messaging has created a cult-like following of nearly 1.5 million. “A key element to our success has been creating an authentic community built on trust,” says Katrina. “Our community inspires us to work hard every day.” The founders are also passionate about connecting in person with their TIU squad; last summer, they hosted a cross-country tour that included heart-pumping outdoor workouts (led by Karena and Katrina and a club-worthy DJ), sexy Braid Bar, and Rosé Garden. The tour stopped in NYC’s Central Park before hitting other major cities like Nashville, Chicago, Miami, and Boston. “The most amazing part of the Tone It Up Tour was that we were able to connect directly with thousands of women,” says Karena. “We worked out, danced, sipped rosé together, and heard so many inspiring stories, which we’ll cherish forever.” A new line of protein powders and bars is available at Target, with more exciting announcements to come later this year. The women’s trajectory is not unlike one of their own fitness world inspirations, Jillian Michaels of Biggest Loser fame, who has worked with the
PHOTOGRAPHY COURTESY OF TONE IT UP
By Jill Sieracki
WE INSTANTLY CONNECTED OVER OUR PASSION FOR HEALTH AND WELLNESS. WE WANTED EVERY GIRL TO HAVE THAT SAME OPPORTUNITY AND EXPERIENCE!” — Karena Dawn
duo. “The first time we met her was actually at a small concert at Hotel Cafe when we first started Tone It Up,” remembers Karena. “We were super excited and blurted out that we were starting a fitness community. She was really nice, but we were too scared to ask her for a pic! Years later we connected on Twitter and went out to dinner. We talked about our upcoming tour and in between some sushi she goes ‘count me in!’ Never would we have imagined Jillian Michaels would come on tour with us!” Until the tour comes through town again, the sense of community is carried through the Tone It Up app. “What makes it so different and special is that you can take fitness classes with your girlfriends from anywhere and connect with women before and after class,” says Karena. “You're never alone working out in Studio Tone It Up. Plus, you can choose from so many different workouts like HIIT, yoga, toning, barre, dance, and strength training, track your workouts and goals, and receive texts and motivation from us.” In addition, the women often launch seasonal motivational challenges, like last winter’s Holiday Hustle; there’s also an online five-day detox diet,
or bridal bootcamps for the women “shedding for the wedding.” But both Katrina and Karena constantly practice what they preach, following a healthy lifestyle year round. “Ironically, whenever we’re traveling, we have to be on our ‘A-game’ and feel our best for photo shoots, interviews, or workout video segments,” says Katrina. “No matter where we are, we keep it Lean, Clean, 'N Green and follow the guidelines of the Tone It Up Nutrition Plan. When we're following the Nutrition Plan, we look and feel our best and most confident.” “When you're dining out, our best tip is not to be afraid to ask for substitutions! Ask for grilled or steamed options instead of fried. Even veggies like brussels sprouts are often fried. At Italian restaurants, I like to order chicken cacciatore. At Japanese restaurants, sashimi is always a great lean protein option,” adds Karena. “My best tip is to stick to a healthy daily routine and make some time to prioritize yourself first thing. I wake up earlier every morning so I have time for coffee, a workout, and a few minutes of meditation. That way, no matter what else happens that day, I feel balanced and centered." DT
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Carte du jour | Architecture | Endurance | Environment | History KINGII Stay safe in the water with the Kingii Flotation Wristband, a low-profile emergency inflatible that can pull you to the surface, is brightly colored for visibility, and comes with a built in compass and whistle. kingii.com
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UNDER ARMOUR Under Armour’s newest shoe collection, HOVR, provides runners with a “zero gravity feel” and the latest syncable technology to track and analyze your daily mileage. underarmour.com
Tech TALK
These cool new GADGETS are made to put a spring in your step, snag the perfect action shot, or just sail away.
▲ DJI The Osmo Mobile 2 handheld turns your smartphone into an action cam with panorama, live streaming and cinematic zoom capabilities. dji.com
By Kiev Broadwater ▼ GARMIN Crank the tunes while tracking your fitness with the Forerunner 645 Music running watch, Garmin’s newest addition to their smartwatch collection. garmin.com
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AKG Experience your music at a whole new level with the N5005 Earbuds, AKG’s latest innovation, featuring studio-sound qualities and customizable filters. akg.com
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▲ TIWAL The most convenient way to skipper into summer, the Tiwal 3 packs into two easily transportable bags. tiwal.com
Carte du jour | Architecture | Endurance | Environment | History URBAN FARMING In between the sky-high towers and the historic streets of Downtown, greenmarkets provide bucolic respite.
Skip the plastic straw and bottle New York City’s water system moves over a billion gallons a day, nearly all of it unfiltered, and continued investment aims to keep it that way. The Last Plastic Straw “strives to educate the public about the absurdity of single-use plastic, its effects on our health, our environment, and our oceans,” and they “aim to eliminate from the source, the use of singleuse plastic.” Green your kitchen Buy produce with no or little packaging to prevent excessive trash and recycling. Although plastic and paper containers not contaminated by food can be recycled, it is best to avoid packaging entirely, buying in bulk or using reusable grocery and produce bags, according to the NY League of Conservation Voters.
FOOD for THOUGHT New York City is a buffet of GREEN INITIATIVES; here’s how to get involved. By Catherine McVay Hughes
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iving in our great city means living in the beating heart of the global networks of commerce, science, and the arts. These networks enrich our lives as we play our part on the world stage; and New Yorkers celebrate living and working in this vibrant epicenter. In this city of foodies and entrepreneurs, we think constantly about where our food comes from, and the purity of our water. In fact, New York City has committed $1 billion to making sure that New York's "city gin"— widely touted as the "champagne of drinking water" — remains clean and pure. But as New Yorkers, we are always looking for ways to make these networks stronger, more resilient, and more accessible to all our fellow citizens. Big, dense cities like New York outpace the rest of the country in sustainability; by escaping suburban sprawl, we use more mass transit and burn less fossil fuels, and high-rise life means we
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use energy more efficiently. New Yorkers know that we can do more. Here are some ideas to help us enjoy this city to its fullest, while making sure the networks that support our lives here continue to thrive and prosper. Shop at your greenmarket GrowNYC has created a network of greenmarkets so all New Yorkers can access the freshest, healthiest local food. Downtown Manhattan has three year-round greenmarkets in TriBeCa, City Hall and Bowling Green, and seasonal markets with locations including the Oculus at the World Trade Center and Water Street Greenmarket at Coenties Slip. Locally sourced food means local jobs, preserves precious open space, and keeps family farmers on their farmland. It also decreases the distance that food travels. Bonus: some markets have cooking clases so you know what to do with all that kale.
Compost Almost a third of the waste that the NYC Department of Sanitation collects is food scraps, spoiled food, food-soiled paper, yard trimmings and plants. Instead of throwing away organic waste as garbage, you can separate it for composting. This waste happens at every stage of the journey from farm to fork, sending millions of pounds of food to rot in landfills and releasing methane, a highly potent greenhouse gas.
Educate yourself Take a cooking class in Battery Park City at the Institute of Culinary Education (ICE), which offers a diverse range of classes including cooking seasonal food that you buy at the local greenmarket. There are also classes for seniors offered through the Battery Park City Authority or local community centers. Vertical urban farming TriBeCa’s two-room hydroponic farm supplies top chefs Downtown and around the city through its basement herbary, Farm.One. This yearround farm supplies unique herbs and greens and fills the gap for locally sourced leafy greens during the winter. Research for Farm.One started in April 2016 by growing products at The Institute of Culinary Education. Soon it had its first client, Daniel Boulud, and the first crop was sold out.
GREEN IS GOLD Besides delicious seasonal fruits and veg, the city's greenmarkets provide social and educational opportunities.
Volunteer and make friends NYC is home to some great local farming, gardening, and composting opportunities, such as Battery Park City Parks Conservancy Horticultural Volunteers Program and Liberty Community Gardens, Governors Island GrowNYC Teaching Garden, and Randall's Island Urban Farm and Earth Matter NY - Compost Learning Center. These are not only great ways to get involved – they’re also fun social activities. DOWNTOWNNYC SPR I NG 2018
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Carte du jour | Architecture | Endurance | Environment | History
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SO GREEN At Ancolie in Greenwich Village, it isn't only the food that is green. They have a four-star rating from the Green Restaurant Association and are carbon-neutral. Their delighfully healthy meals are served in reusable glass jars and use local and sustainable ingredients. ancolie.co
▲ SAY CHEESECAKE For six years, chef Raffaele Ronca has been serving his classic cheesecake, enhanced with specialty ingredients like cheese made with fresh buffalo milk from Southern Italy. This past fall, a $5,000 version made with 200-year-old cognac, white truffles, and biscotti, was inducted into the Guinness Book of World Records as the most expensive treat. rafele.com ▲
LET'S GO CRAZY Enjoy sweetness without the added sugar—Crazy Richard’s Cashew Butter is a creamy combination of ground cashews and sunflower oil, giving you a natural sweetness that works as a low-carb, high protein snack. Available at Whole Foods; crazyrichards.com
Flavor FAVE
These new DOWNTOWN DELICACIES are a must-try for summer. ▲ BELLA ITALIA
FEEDING Your RECOVERY
The new Room Service at NEWYORK-PRESBYTERIAN helps you heal, one gourmet meal at a time. By Jill Sieracki
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By Stephanie Brooks
▲ SEE OF LOVE Until recently, West Coast expats and New Yorkers in the know had to travel to California to get their See's Candies fix. Now, they need only travel to West 8th Street. The first East Coast stand-alone shop carries all the delicious treats the 95-yearold company is famous for, including those decadent Scotchmallows! sees.com ▲ ICE CREAM DREAMS Owners Sandy and Marc Roth were inspired to create this ice cream collection for a nephew who has a nut allergy. All the sweetly named kosher flavors, like Pink Sprinkle vanilla or Speed Bump dark chocolate with marshmallow, are nut-, sesame-, and egg-free. Available at Morton Williams; alamodeshoppenyc.com
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PHOTOGRAPHY BY: THIS PAGE, SENZA GLUTEN; RYAN LUI, SEE'S CANDIES; JAMES & KARLA MURRAY @JAMESANDKARL, OPPOSITE PAGE: MANDIRA BAHL
This West Village eatery serves gluten-free versions of classic Italian fare, including pizzas, pastas, and desserts. There’s also a delectable weekend brunch menu! senzaglutennyc.com
hen we say that we put patients first, we mean every aspect of patient care, including our patients’ dining experience,” says Patrick Brice, chef at NewYork-Presbyterian Lower Manhattan Hospital. Chef is a title more commonly found at a restaurant, but the hospital has taken unique steps to provide 360-degree care to patients with the introduction of Room Service, a dining program offered in conjunction with the hospital's Department of Food and Nutrition that creates carefully curated gourmet meals, made-to-order to suit each patient’s dietary needs. “Our goal is to make a difference in the way patients view hospital food,” says executive chef Ross Posmentier, a former private chef who trained in Italy, Spain, and South Korea. “We want all patients to know that trained and talented chefs working with members of the healthcare team created their meal.” “Food truly is medicine in the hospital environment,” echoes Brice, who formerly worked in the kitchens of fine dining restaurants like ESM Cafeteria and Tavern on the Green. “Our menu items must be compliant to the patient’s dietary needs, and we achieve this through collaboration
with our registered dietitians and other healthcare providers. While we know that food plays a major role in healing and in health maintenance, we also know that food has the potential to harm, particularly if the patient has a food allergy or a swallowing disorder. We follow our nutrition guidelines and safe food handling practices to ensure that the meals we prepare are safe for our patients." The program also operates under the mission of sustainability, sourcing ingredients from New Jersey, the Hudson Valley region, and New York State, whenever possible. Creating meals ondemand cuts down on food waste by nearly 30 percent, and using reusable silverware will also reduce the hospital’s environmental footprint. “We work with our culinary and clinical nutrition teams to develop recipes that maximize flavor and nutrition using herbs, spices, and non-processed foods,” says Posmentier. “We believe that freshly prepared meals, madeto-order, will improve our patients’ stay, and
improve their health and healing.” So far, feedback from patients on the restaurant-quality meals—such as teriyaki salmon with stir-fry vegetables—have been positive. The chefs also consider different cultures in their menu selections, including offering a Chinese rice porridge, congee, at NewYork-Presbyterian Hospital. “In healthcare, we have the opportunity to create a positive experience for our patients,” says Posmentier. “By providing comfort food in a healthy and nutritious way, we can improve their whole stay.” DT DOWNTOWN NYC SPR I NG 2018
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Carte du jour | Architecture | Endurance | Environment | History
SADLY THIS KIND OF UNITY SEEMS A FAINT NOTION IN THE BITTERLY DIVIDED NATION WE’VE BECOME TODAY.
How RATIONING—and a healthy dose of PATRIOTIC FRUGALITY—united the country during the Second World War. FOR THE BOYS During World War Two, Americans united in a common cause, adopting the frugal measures and rationing policies set out by Roosevelt's Executive Order 8875.
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By Matt Kapp
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t’s December 1942, a year after the Japanese attack on Pearl Harbor killed 2,335 United States servicemen, and the war effort is in full swing. A woman we’ll call Mrs. Andrews, middle-class wife and mother of three, is planning her weekly trip to the local supermarket. She gathers her purse, keys, grocery list, and a recipe for oatmeal raisin cookies torn from the previous day’s edition of The Saturday Evening Post. Lastly, and crucial to the day’s expedition, is a large manila envelope, brimming with bundles of government-issued coupon booklets: blue coupons for canned, bottled, and dried foods; red for meats, butter, cheese, and oils; a sugar book; and a packet of basic mileage gasoline coupons. On the way to the supermarket, Mrs.
Andrews is diligent in keeping the needle under the nationwide wartime speed limit of 35 miles per hour, promoted as America’s victory speed, intended to spare precious rubber tires undue wear and tear. After the Japanese invasion of the Dutch East Indies cut off 90 percent of the country’s rubber supply, a five-tires-per-driver cap was levied so that what little rubber remained in the supply chain could be diverted to military use. Surplus tires were subject to government confiscation. Many drivers wore their tires down to the rims by the end of the war. Such was life under President Roosevelt’s Executive Order 8875, which curbed consumption of anything considered essential to the war effort, a motley medley
PHOTOGRAPHS, CLOCKWISE FROM LEFT; LIBRARY OF CONGRESS, PRINTS & PHOTOGRAPHS DIVISION, NATIONAL ARCHIVES (3), LIBRARY OF CONGRESS, PRINTS & PHOTOGRAPHS DIVISION (2).
COOKING with COUPONS
of goods and materials including rubber, tin, gasoline, silk, firewood, bicycles, red meat, butter, cheese, and typewriters, among others. First to be rationed was sugar, vital for the candy used to maintain troops’ energy and morale. Mrs. Andrews stops at the local Sunoco gas station to fill the family’s 1936 Buick Special. Only about a dozen cars are on line ahead of her, not bad for a Sunday afternoon. The Andrews’ car displays a “Class A: Basic Mileage” sticker on the windshield, rendering it “nonessential,” and worthy of a meager three-gallons-a-week quota. Class B drivers (business owners, factory workers, traveling salesmen) get eight gallons. Class C drivers are deemed “essential” (doctors, dentists, clergy, postal workers) and entitled to unlimited rations based on mileage. The Andrews have to make do on about 50 miles a week, enough to get them to doctor appointments, church, and the supermarket, but few other destinations. The Andrews aren’t alone: tens of millions of American families are making similar sacrifices. As she navigates her shopping cart through the supermarket’s crowded aisles, Mrs. Andrews glances down at her grocery list. Sugar, in short supply since the Japanese took the Philippines, is at the top, so she makes a beeline for the confectionery aisle,
where she’s lucky to scoop up enough to fulfill her biweekly one-pound ration. But she won’t be using any sugar in the oatmeal raisin cookies—instead she’ll save it for the upcoming holidays—so she picks up a bottle of corn syrup as a substitute. Next stop is the meat counter, where a line of weary shoppers winds out into the store’s teeming aisles. Eventually, she’ll hand over a batch of red coupons for a 28-ounce cut of beef, her maximum weekly allowance. She’ll use half for Sunday dinner and freeze the rest. Finally, she picks up her one-pound-per-five-weeks ration of coffee, only enough for a cup a day, and heads for the checkout lanes. Three hours later, Mrs. Andrews arrives home, with fewer groceries than she’d have liked. But like most Americans, she thinks it’s a small price to pay. Ubiquitous wartime posters featuring coffee-drinking soldiers cheered, “Do with less—so they’ll have enough!” and Mrs. Andrews and millions like her feel it's the right thing to do. Though rationing had its skeptics and conspiracy theorists, Executive Order 8875 succeeded in unifying the country, if only temporarily, in the pursuit of virtuous frugality to help fight for democratic ideals abroad. Sadly this kind of unity seems a faint notion in the bitterly divided nation we’ve become today. DT
OATMEAL RAISIN COOKIES SUNBEAM’S SUGAR-FREE “VICTORY RECIPE” INGREDIENTS:
1$2 cup shortening 1 cup dark corn syrup 1 egg 1 cup flour 1$2 teaspoon cinnamon 1$4 teaspoon cloves 1$4 teaspoon soda 1$2 teaspoon baking powder 1$2 teaspoon salt 1 1$2 cup quick-cooking oatmeal 1 cup raisins Cream the shortening while gradually adding corn syrup. Add egg and combine well. Scrape bowl and beat for a few seconds. Add sifted dry ingredients. Add oatmeal and raisins. Again scrape the bowl and beat another minute. Drop small half-spoonfuls on a greased cooking sheet and bake at 350F for about 10 minutes.
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Learn| Little Style | Downtown Mom | Barclay’s Spot
Little Apple
Learn | Little Style | Downtown Mom | Barclay's Spot
Splash Zone Summer is also the perfect time to enroll your child in swim camp. Swimming is a great way to get active, and with some extra lessons under your child’s belt, parents can rest easy at public pools, beaches, or on a tropical family getaway. Fear is the biggest barrier to learning how to swim, so the earlier children are exposed to water, the easier it is to overcome that instinctive fear. Asphalt Green’s curriculum is unique because it focuses on comfort above everything else. The program was developed in partnership with Milt Nelms, who has coached some of the best in the sport, including Olympians Missy Franklin, Dana Vollmer, and Ian Thorpe. If your child feels at home around the water, swimming technique will come naturally.
Photography Courtesy of Asphalt Green
Lovin' SUMMER
Create a memorable summer with OUTDOOR ACTIVITIES that are fun for the whole family. By Sarah Bennett
Let's PLAY
Find the perfect summer camp for your kids pg.47, For Laudrée's Elisabeth Holder, family time is sweet pg.48, Cat Greenleaf jumps off the stoop pg.50, Barclay’s “pawfect” pals are enjoying the season, pg.52.
I
t's summer, and after a long, hard winter, little ones are ready to stretch their legs and explore the great outdoors. Without the restrictions of regular school schedules, there are lots of opportunities to be creative, explore interests, develop social skills, and get moving. Pools, parks, and beaches are excellent places to get exercise with your family during the summer. Be sure to pack a ball or frisbee, and you’re good to go! A great camp experience can be a fun way to shake off the winter blues.
Try Something New At Asphalt Green, kids participate in daily instructional swim, sample a variety of sports, and exercise their creative sides in urban gardening, science, or arts and crafts. Two of the most popular and exciting events this summer are color war and the carnival. Color war is a weeklong competition; kids participate in a variety of activities and earn points for their team based on spirit and sportsmanship. The camp carnival is an endof-summer celebration, with sprinklers, bounce houses, carnival games, and special treats to end summer with a bang. Stay Safe As your family spends more time outdoors, it’s important to keep a backpack stocked with water, sunscreen, and a healthy snack. If you’re in the park, note where the water fountains are located to refill your bottle. Be sure to reapply sunscreen regularly—a sunburn can really put a damper on summer fun. And a healthy snack rich in potassium like a banana is perfect when hunger strikes. DT
Camp it Up! Look for a camp that fosters an environment that supports your child’s interests and ask lots of questions besides the standard dates, rates, and day-to-day activities. At Asphalt Green, for example, all of the instructors are experts in the activities that they teach. Camp values are focal points of every activity. Each week, they focus on a specific value—community, empathy, independence, energy, respect, confidence— and then bring all of the principles together on the final week of camp. Children take the life lessons they learn at camp and apply them to school, sports, and social settings.
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The SWEETEST THING
PHOTOGRAPHY BY RYAN LIU
Learn | Little Style| Downtown Mom | Barclay’s Spot
LADURÉE’S Elisabeth Holder is shepherding the family business from one generation to the next. By Kiev Broadwater
I
t is not a question of quantity but quality,” says Elisabeth Holder, the co-president of Ladurée U.S. and the mother of twin boys. “When I am with my twins, I just stop everything else to be with them in the moment.” Elisabeth grew up surrounded by delicious and elegant confections. Originally, it was helping her grand-maman at the family bakery in the north of France. Then, after her father bought the original Ladurée Rue Royale Paris teashop, her family — including her brother, and her husband — took over the business. Today, Ladurée is synonymous with its beautiful macarons (which had just four flavors when her father bought the café), as well as its pain perdu, their signature French toast. At its helm, Elisabeth helped the company open dozens of locations all around the world, bringing their “EACH MEAL IS AN OPPORTUNITY tasty creations and elegant style to discerning patrons everywhere from Paris to Saudi Arabia to right here TO SHARE IDEAS, in New York City, with locations both Uptown and Downtown. The newer Soho location is a beautiful jewel TO HAVE AN box that offers delectable treats up front, while the back of INSPIRATION, the house is a plush dining room decorated with familyTO TASTE owned portraits and antiques. “We never finish our workday,” she says. “Each meal is SOMETHING NEW.” an opportunity to share ideas, to have an inspiration, to — Elisabeth Holder taste something new—it never ends.” It’s a lifestyle she calls “a new kind of balance—integrate your work in your life so one does not start or finish.” For Elisabeth, a typical day includes managing public relations, overseeing menus, facilitating openings, and the dizzying array of responsibilities involved in running an international company. “Seeing a small kid taking the time to choose his or her favorite macaron,” she explains is the highlight of the job, as well as “hearing and seeing the satisfaction of clients.” At home, she enjoys cooking with her twins and catching up over a meal with her family and friends. And while the boys are aware of the family business, right now their future plans are ever changing. “They want to be actors, dancers, painters, architects—it changes often,” says Elisabeth of her sons, Nathaniel, whose favorite new Ladurée macaron flavor is green apple, and Joseph, who is leaning towards chocolate banana. “Now at 9 they understand more and more it’s a business, like the equivalent of your parent being Willy Wonka… I want them to understand what we do so one day they’ll come to help.” DT
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Learn | Little Style| Downtown Mom | Barclay’s Spot
DOWNTOWN
FAVORITES
MOM TALK with CAT GREENLEAF
By Denise Courter
CAT GREENLEAF IS THE HOST OF NBC’S EMMY AWARD-WINNING SERIES “TALK STOOP.” And with it, this married, working mom of two has created a unique niche on television that allows her to work from home… literally. Cat films the show on the front stoop of her charming Brooklyn brownstone with a variety of celebrities and well-known guests, ranging from Rosie Perez and Moby, to Dan Rather and Kim Kardashian. She and husband Michael Rey call Brooklyn home, but also maintain a beautiful event space in upstate NY known as The Catskill Mountain House. The multi-tasking host and TV producer also works with notfor-profit organizations and lends her support to Casa NYC and Spence Chapin. As the parent of adopted children, she encourages others to consider adoption as an option for family planning. On the off-chance that she has downtime, her favorite thing to do is spend time with her two boys and to play Legos. Denise Courter, Downtown’s family contributor, had a chance to sit down with Cat on that very stoop – but this time, the roles were reversed and Cat was the one answering the questions. DENISE COURTER: WHAT WAS YOUR INSPIRATION FOR “TALK STOOP”? CAT GREENLEAF: In 2009, I was a features reporter on WNBC’s Today in New York. I realized there were several people doing features in NY, and everywhere! I shared that with my husband at 8 o’clock one evening, and by the next morning, the concept and the title seemed to be waiting for me there on the stoop; even the
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title was ready to go. And you can’t underestimate the value of a strong title. DC: “TALK STOOP” IS FILMED AT YOUR ACTUAL HOME, A BROWNSTONE IN BROOKLYN. WHAT DO YOUR NEIGHBORS THINK? AND WHAT DOES YOUR FAMILY THINK ABOUT YOU WORKING FROM HOME? CG: “Talk Stoop” was born the very same week as my oldest son, Primo. My family knows no other way of life. And just think about how dope their bar mitzvah slideshows will be, since both boys have been photographed with some of the world’s all-time greats. Of course, the kids couldn’t care less right now… oh, but they will! As for our neighbors, imagine if you got to meet your favorite celebrities every week? My neighbors are an eclectic mix just like the Talk Stoop guest lists, so everyone loves someone on either side of this equation. DC: WHO HAS MADE YOU LAUGH THE MOST DURING AN INTERVIEW? CG: Steve Harvey. He reciprocated by having me on his show. Quid pro quo? Maybe. But he’s a champ and a pro. DC: WHAT HAS BEEN THE MOST SURPRISING ASPECT ABOUT INTERVIEWING CELEBS ON YOUR STOOP? CG: How hard they work. I had a car battery-sized chip
on my shoulder about celebs before I truly took a look a few years into the show. I envy their talent and am so honored that they speak with me about their work. DC: AS A WORKING MOM, WHAT IS THE BEST PARENTING ADVICE YOU WERE GIVEN? CG: Award-winning childcare. When you know in your bones that the most precious people in your life are well taken care of every day, you’re free to be present in all you do until you’re back in ‘the kid zone’, which can sometimes feel like The Twilight Zone!
DC: WHAT IS YOUR FAVORITE OUTDOOR FAMILY ACTIVITY? CG: Running our Great Danes along NYC beaches. DC: DESCRIBE A PERFECT DAY. CG: A day spent with my husband, our sons, and our three dogs, cuddling by the fire, watching the ocean, reading a truly great book. Add some Di Fara’s Pizza, and I just might never need anything else!
DC: WHAT IS THE BEST-KEPT SECRET OF NYC? CG: Sea Gate, Brooklyn. A breathtaking gated community on a private beach at the tip of Coney Island. Wait, does this mean it’s not a secret anymore? DC: WHAT IS YOUR FAVORITE THING ABOUT BEING A CITY MOM? CG: The subway. My family is hardcore about the MTA. Like a gang of train spotters. DC: WHAT IS THE BIGGEST SURPRISE ABOUT RAISING KIDS IN THE CITY THAT YOU DIDN’T ANTICIPATE, PRE-KIDS? CG: That they’d love Hebrew School over any other amazing activity we’ve tried. Amen.
“MY NEIGHBORS ARE AN ECLECTIC MIX JUST LIKE THE “TALK STOOP” GUEST LISTS, SO EVERYONE LOVES SOMEONE ON EITHER SIDE OF THIS EQUATION.”
PHOTOGRAPHY BY RAQUEL SALAZAR
Downtown turned the tables on talk show host CAT GREENLEAF, as we dished with her about city life, family time and “TALK STOOP.”
FAVORITE DOWNTOWN PLAYGROUND? Ba!ery Park City FAVORITE MODE OF TRANSIT, CAB OR WALKING? Walking FAVORITE PLACE FOR DINNER WITH FRIENDS? At my home FAVORITE NEW YORK CITY DESTINATION? City Island, especially off-seasons as there are no crowds, a great playground and beautiful views of the Big Apple FAVORITE SHOPPING DESTINATION? Build It Green, also known as BIG FAVORITE SECRET SHOPPING DESTINATION AND ULTIMATE GO-TO? Buffalo Exchange and Dr. Jay’s
DC: YOU HAVE BUILT AN INCREDIBLE EVENT SPACE IN UPSTATE NEW YORK. WHAT HAS THAT PROCESS BEEN LIKE? CG: We bought The Catskill Mountain House as a family retreat in 2016, but the keen eye of a local woman sold us on doing minimal work for maximal effect. She was right and now we have this amazing place. Almost all the decor has been gathered from trips to local thrift shops and lurking around other people’s barns to see if they have anything they want to get rid of. Sounds nuts, but it works. DC: YOUR CAREER HAS MOVED FROM AIR TRAFFIC REPORTER, TO RED CARPET TO A SYNDICATED TALK SHOW. WHAT IS NEXT? CG: Whatever it is, may it please be indoors! DT
Learn | Little Style| Barclay’s Spot
Are you ready for the DOG DAYS of SUMMER?
Our resident pawblisher talks to other cute canines about DINING, WALKING, and PLAYING Downtown.
1| What's your favorite walking route?
SAFETY FIRST Designed in partnership with Walks ‘N’ Wags, an organization to promote shelter dogs, this travel-friendly kit has everything you need to provide emergency first aid to your pet. zoopar.com
▲
Barclay asks
▼ CHARMED, I’M SURE London Jewelers’ Cause for Paws charm bracelets are available in sterling silver or 14k yellow or rose gold and raise funds and awareness for no-kill shelters. londonjewelers.com
▼ LIFE'S A BALL Bedtime can be fun time with this squish pillow (with a machine washable cover). wagwear.com
2| What's the best pup friendly restaurant in Downtown NYC?
3| What snack can you not live without?
By Barclay Hudson Capobianco Sponsored by Le Pet Spa and Citipups
▼ WALK THIS WAY A limited edition Buttero leather collar and leash, for strolling in style. zoopar.com
4| What's the best thing about summer? ▼ IN THE DOGHOUSE This indoor hideaway has a fleece covered sleeping pad. wagwear.com
▲ LIGHT BRIGHT Play all night with the LED motion activated Nite Ize Glow Streak ball and collar tag. zoopar.com
Name: Bentley Breed: French Bulldog Parents: Lisa Bevilacqua and JT Beissel 1 | Anywhere near the NYSE because my security guard buddies always have treats for me! 2 | All of the places on Stone Street— lots of tables outside and a decent dog-to-human ratio. 3 | Rachael Ray’s Nutrish Burger Bites! I even learned to give paw for them! 4| No coat or booties necessary for walks! That, and Mommy will take me for longer walks because it’s nice and warm outside. This will be my first summer in the city so I’m looking forward to exploring the Esplanade and the Seaport.
Name: Chopstick Breed: Shih tzu Pekingese Parent: Tommaso Mongini 1 | Around the neighborhood because everybody knows me, so I stop at every corner to play with people and get treats! 2 | Rafele Restaurant in the West Village— there’s a huge patio where I can lay down and enjoy “water on the rocks.” 3 | Homemade grilled chicken. 4 | Long walks and finding new parks where I can run around and meet new friends.
▲ CARRY ME This double layered canvas zipper tote is strong and snuggly. wagwear.com
WELLIE, WELLIE WONDERFUL All rubber, slip-on boots are sustainable, eco-friendly, and so cute for rainy day walks! wagwear.com
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Name: Charlie (left) and Bailey (right) Breed: Maltese and a Cavachon — both are rescue dogs! Parent: London Jewelers’ Candy Udell 1 | Hudson River Park. 2 | Cipriani Downtown where I can sit outside, on my mom’s lap. 3 | Freeze-dried chicken treats and Milk-Bones. 4 | Sitting and running in my yard in The Hamptons with my whole family— we are five dogs all together! There are lots of trees, flowers, and bushes to conquer. It's a big sleepover all summer long!
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kings OF THE KITCHEN MEET THE THREE MASTER CHEFS WHO HAVE MADE DOWNTOWN A GLOBAL DINING DESTINATION. By Mike Hammer Photography by Philippe Reynaud
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New York
is the world’s melting pot, and that pot is boiling over with the finest culinary options, reflecting its great and wide-ranging menu of people and cultures. Driving this simmering cornucopia of culinary diversity is the reality that Lower Manha!an has become a mecca for some of the greatest chefs in the world. Whether it’s from as far away as Austria and France or from right next door in New Jersey, the kings of the kitchen have selected this city as the serving table for the most delectable dishes on the planet. Culinary giants WOLFGANG PUCK, JEAN-GEORGES and TOM COLICCHIO have established their reputations as three of the greatest tastemakers in the world and all three are se!ing their tables right here in Downtown. We pulled up a chair with each of these culinary giants to get a taste of what drew them Downtown and why Manha!an’s ho!est neighborhood has become the ultimate dining destination.
A Frenchman Who Calls DOWNTOWN Home An internationaL
culinary icon, Jean-Georges has been a New York fixture since bursting onto the Manha!an dining scene more than 30 years ago. “I instantly fell in love with the city,” he says of moving here in 1986 and making an immediate splash with his work at the Lafaye!e in the Drake Swissotel. “I found it so different,” he admits. “So much energy in the city — and such an amazing culinary challenge.” “There seemed to be a new culinary movement here. This is a global community and I simply wanted to bring what I had learned with traditional training in France and Asia and make it something new here.” He had li!le trouble accomplishing his goals.
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Hailed by critics
as formidably gi$ed, a “residential genius” and the “enfant terrible of modern French cooking,” his culinary vision has consistently set new standards and helped define today's generation of chefs. Lafaye!e’s classic French cuisine instantly drew four stars from The New York Times — and he was only 29 at the time. But he wanted to stretch even further — opening the casual bistro Jo Jo, and then the Asian-flavored Vong, which racked up even more accolades for the young genius. By 1997, his New York City credentials were complete when he threw open the doors to Jean-Georges in the Trump International Hotel and Tower, earning him another 4-star review from The New York Times less than three months later. He earned the coveted Chef of the Year award from John Mariani at Esquire magazine, and the Best New Restaurant award from the James Beard Foundation. But his a!entions turned Downtown when he opened the renowned, chic, and sophisticated Mercer Kitchen with its novel American-Provencal menu, warm surroundings, and communal tables. He also ventured into the carnival atmosphere of Meatpacking District with Spice Market. “I was dying to come Downtown,” he says. “Spice Market was only the second restaurant in Meatpacking. I lived in TriBeCa at the time.” Now he’s come even further Downtown with a spectacular 10,000-square-foot casual Fulton Fish Market restaurant similar to his ABC Kitchen in the historic Tin Building next to Pier 17. “My partner Phil Suarez and I have agreed to this extraordinary project,” he shares with great excitement. “It means a lot to me,” says the super-chef whose resume now includes 36 restaurants. “When I first came to New York, I used to buy fish at the Seaport for my restaurants. It’s wonderful to see it reborn this way.” The French native now calls Downtown his home and says he was inspired to become a part of it by the resurgence of the community a$er 9/11. “I travel the world for my work,” he said. “It’s all very exciting, but I wouldn’t live anyplace else.”
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A TOP CHEF From Across The RIVER This local boy
brought his love of cooking from his New Jersey kitchen and found a voracious global appetite for his talents. The Top Chef judge is a worldwide culinary figure who comes from simple beginnings. Born in working-class Elizabeth, Tom Colicchio started cooking at home — simply because he loved it. It wouldn’t take long for him to discover that millions of other people would fall in love with his creations, though he never imagined just how much. “I had no idea that I could be this successful,” he admits. “My dad suggested I become a chef, because he saw how much I enjoyed it.” “At first I struggled, but I picked up a book by Jacques Pépin on techniques,” he said. “Once you learn that, you can do anything.” Though it’s not all techniques, it’s clear that chef Colicchio has a knack for all sides of the restaurant industry. While he’s never trained at culinary school, his talents were obvious to restaurant owners he worked with, and he made his way to New York to prove himself on the grand stage. “Growing up in Jersey, you feel like you need to prove yourself in the big city,” he says. And that didn’t take long for Tom. He began working in a string of New York City restaurants starting with The Quilted Giraffe, where he was promoted to sous chef a$er just four months on the job. “That was a big deal,” he says. “You know you’re in one of the best restaurants in the world and hanging with the big guys. It meant a lot.”
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He got a THREESTAR review
working at the Mondrian, and was named one of the Top 10 Chefs in America by Food & Wine magazine — when he was only 26. Not long a$er, he connected with Danny Meyer, and together they reinvented 4-star American-style dining at the Gramercy Tavern. But he wanted more, and wound up opening his own place — the legendary Cra$ — featuring a basic concept with an unparalleled execution. As Tom’s team describes it: “It is a restaurant that mimicked the experience of dining in someone’s home — simply prepared dishes highlighting pristine, seasonal ingredients served family-style; guests building their own plates from dishes brought to the center of the table.” That concept earned Colicchio, and Cra$, a James Beard Award for Best Restaurant in 2002. By this point, Tom had already fallen in love with Downtown, moving to Greenwich Village and being a big advocate for the community — especially when tragedy struck. He had also fallen in love with his wife-to-be and planned a wedding for Sept. 15, 2001 — just four days a$er the tragic events of September 11. Devastated by the a!acks, Tom canceled his honeymoon so he could volunteer to feed the first responders at Ground Zero. “Helping those people meant everything to me,” he says. “They were my neighbors. I wanted to be a part of the revitalization of this community — my community.” Today he sees a reborn Downtown as a monument to those we lost, and a vibrant example of how resilient his neighbors are. “I’m proud to be a part of this place — it’s not only a great culinary destination, it’s a great place to live.
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A man for FOUR SEASONS A CHILD from
humble beginnings in the Austrian countryside — Wolfgang Puck’s life story reads like the classic American Dream. He began cooking as a child in his mother’s simple kitchen, with li!le idea that his name would become synonymous with culinary excellence. “We were very poor, but we never realized it,” he reminisces about his childhood. “We cooked everything fresh from the garden and the forest.” And while his early days were simple, he had a sense there was something more out there for him. “I couldn’t wait to get out of the house,” he remembers. “My mom found me an apprenticeship and a$er three years, I went to France and worked in some of the great restaurants of Europe!” As a young chef, he excelled at such marquee destinations as Maxim’s in Paris, the Hôtel de Paris in Monaco, and the Michelin 3-starred l’Oustau de Baumanière in Provence. With a solid foundation, he was convinced he was ready to conquer not only Europe, but the rest of the world, too. At just 24, he was invited to work at La Tour restaurant in Indianapolis, before heading out west for Hollywood stardom. Opening in 1982, Puck’s Spago became the gathering place for Hollywood stars on The Sunset Strip. His unique combinations of classic French techniques with California and Asian influences put his name at the top of the marquee — though his clientele was strictly Tinseltown A-Listers.
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“when i opened SPAGO,
I thought it would be a li!le neighborhood restaurant,” he recalls. “But it became an overnight sensation!” The restaurant became the annual home for the famed Oscar party hosted by movie industry icon Swi$y Lazar, and is now in its 36th year of unparalleled success. “Spago made me famous and provided even more opportunities to progress and grow as a chef,” Wolfgang says. He then spread his culinary empire throughout the country with such fine dining destinations as Lupo by Wolfgang Puck at Mandalay Bay Resort, and the Postrio Bar & Grill at the MGM Grand. His fruitful relationship with the Four Seasons, where he has many restaurants around the country, gave the nowquintessential California kid the chance to come east to conquer Manha!an. “I’d always wanted to come to New York,” he confesses. “It is where so many fine dining options live, and I wanted to be a part of that.” “I love the city, but it took much longer for me to get here than I thought it would.” He’d had opportunities to open in New York over the years, but "the location was not right, or we as a team were not ready." But when the Four Seasons came calling, all the ingredients were just right and he set his sights on Downtown. “The space was perfect, we had a great designer, we have a beautiful bar, and I love this part of the city.” “I feel a sense of community here, like no other neighborhood in Manha!an,” he says. “There is a sense of history…and since the horrors of 9/11, there is a sense that it is stronger than ever before.” The result is Cut — which he describes as a “modern steakhouse,” and diners describe as “heaven.” “I tell everybody we are in the hospitality business. When you walk in you have to be greeted with a smile and they want to know your name. I try to make a connection with the community around us.” And since being here, he couldn’t imagine a be!er place, nor a be!er community, to connect with. “I love Downtown. It’s a perfect marriage.”
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The Reigning QUEEN of CANDYLAND SWEET-SHOP ENTREPRENEUR DYLAN LAUREN CONTINUES TO EXPAND HER FASHION-MEETS-CHOCOLATE EMPIRE WITH NEW LOCATIONS AND COLLABORATIONS. By Jill Sieracki Photography by Philippe Reynaud
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,,
My true passion is designing and color, with candy ,, as the main medium.
M
y stores are what I imagine Willy Wonka's Chocolate Factory would look like in real life meets Candyland and Disneyland,” says Dylan Lauren, the founder of Dylan’s Candy Bar. The fashion-forward sweet shop is filled with a global array of chocolates, gummies, and other treats made by everyone from large-scale companies to mom-and-pop shops, chefs and new vendors like DO and Cracked, now available at the Union Square store. “I have added elements that are inspired by modern and pop art and increase the retail-tainment factor: oversized lollipop trees, a staircase of backlit candy, walls with vibrant candy pa!erns, giant cupcakes you can dine in, a light changing ceiling of rainbow colors, spinning candy cane columns….” Lauren opened her Manha!an flagship in 2001, and has since expanded to 21 locations, including Chicago, Houston, and Toronto. New this year are pop-ups at Madame Tussaud’s in Times Square and a boutique
at Woodbury Common in Upstate New York. Another addition, Dana’s Bakery, which is known for its delectible macarons, is opening a shop-in shop on the bo!om floor of Lauren’s Third Avenue flagship. “Yes, it can be a bit overwhelming, but what keeps me grounded and focused is being consistent with my mission for the company and staying true to the brand,” says Lauren. “Our mission is to merge fashion, art and pop culture with candy to awaken the inner child and creative spirit in all. I love looking at candy and seeing all its beauty with the bright colors, unique shapes, sizes, awesome packaging and graphics, and then designing using those elements for bags, jewelry, spa products, mosaics, and cocktails.” Creativity is something that runs in Lauren's family—she is the daughter of legendary fashion designer Ralph Lauren and his wife, Ricky, an artist and author. “My parents understood the concept of Dylan’s Candy Bar from the very beginning, and knew that this was my passion,” Lauren says. “Growing up, I was obsessed with visiting unique candy shops while traveling around the world, and I loved creating candy
art projects. They’ve always encouraged me to do what I loved because if you do what you love, you will be most successful.” At Dylan’s Candy Bar, the founder’s fashion-family influence can be seen everywhere from the array of branded clothing and accessories to the cohesive blend of art, culture, and candy. “I enjoy learning from my father by watching him create collections or develop ideas for new products,” says Lauren. “While I have spent my life at Ralph Lauren events and o$en offer my suggestions for clothing, my true passion is designing and color, with candy as the main medium.” Both of Lauren’s parents contributed to her entrepreneurial spirit. “My dad encouraged me to follow my gut and dream big, and urged me to create something that would wow people. He understood that this wasn’t going to be a typical candy shop, but instead the world’s largest candy store and lifestyle emporium,” she says. “My mom is very creative as an artist, photographer and author. I was exposed to her appreciation of beautiful colors, gorgeous photos, and intelligent style of writing. Her creativity continues to help me formulate ideas, and it also inspired my book, Unwrap Your Sweet Life (Random House). And as a chocoholic herself, my mom has also introduced me to some great companies.” Also important to the entire Lauren family is philanthropy—Lauren launched Dylan’s Candy BarN, a foundation aimed at helping animals through raising funds and awareness for rescue organizations and hosting adoption events, including a recent drive with New York City shelter pets at the Union Square boutique. “Animals have always been a cause close to my heart, and this lifelong passion inspired me to launch Dylan's Candy BarN,” Lauren says. “My grandparents would regularly give me a few dollars, and let me choose to either spend it or to give it to someone in need. My grandmother was a supporter of the ASPCA, and my parents have always placed an importance on giving.”
Recently, Lauren appeared on an episode of Toy Box, coaching kid entrepreneurs—an exercise that inspired her to create more candy toys for her stores. Next up, she has her eye on more locations, including shopping destination SoHo. “I would love to have another New York City store, and design it to have its own unique aesthetic representative of the neighborhood,” she says. “I enjoyed designing the Union Square store with its downtown aesthetic, which is very different from our Third Avenue Flagship. The downtown store has black walls, silver gli!er floors, light-changing ceiling, light up rotating rock candy and candy canes, and we play remixed dance versions of candy tunes. I like to think of it as a candy disco. "Since 9/11, it’s been amazing to see the revitalization of New York,” she continues. “From FiDi and TriBeCa to NoHo and SoHo, there are new shops, restaurants, and activities that have brought Downtown back to life. New York City is a very different landscape than it was when I opened Dylan's Candy Bar 16 years ago!” She also makes an effort to encourage women entrepreneurs. “The candy industry is mostly dominated by men, so I made sure to surround myself with inspiring women with diverse backgrounds,” Lauren says. “Regardless of what industry you’re i n, I recommend doing the same. When forming support systems, prioritize those who believe in you and your goals. Don’t be afraid to take risks. If you truly believe in the concept, and surround yourself with a steady support system, anything is possible. Be confident and always trust your intuition.” DT
SWEET DREAMS A childhood passion for creative candy became a thriving and innovative business for Dylan Lauren.
Dylan’s DOWNTOWN favorites ■ I LOVE THE FARMERS MARKET BY MY STORE IN UNION SQUARE. I LIKE FEELING A SENSE OF NATURE IN LOWER MANHATTAN THROUGH SEEING FARMERS, FRESH VEGETABLES AND PRODUCE BROUGHT IN FROM PLACES LIKE CONNECTICUT, VERMONT, AND NEW JERSEY.
I LOVE THE STORES AROUND PRINCE STREET. THE AREA REMINDS ME OF EUROPE WITH THE COBBLESTONE STREETS AND UNIQUE SHOPS YOU CAN’T FIND ANYWHERE ELSE.
■
SOME OF MY FAVORITE PLACES TO EAT AND ENJOY A COCKTAIL INCLUDE GEMMA AT THE BOWERY HOTEL, THE LIBRARY AT THE NOMAD, ACE HOTEL BAR, AND WAVERLY RESTAURANT. I LOVE PLACES THAT ARE TASTEFULLY DONE AND COZY WITH AN OLD WORLD FEEL, WITH A HIP, MODERN TWIST.
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I LOVE THE BOUTIQUES, GIFT SHOPS AND ESPECIALLY THE BAKERIES OF CHELSEA MARKET.
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I ENJOY VISITING MEMBERS OF SOHO HOUSE BECAUSE IT HAS THE MOST INTERNATIONAL AND CREATIVE MIX.
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AFTER
Midnight Jackets and dresses: Ana Ljubinković
PHOTOGRAPHS BY J O S E P H C H E N STYLING BY J O N Z U J O N E S LOCATION F O U R S E A S O N S H O T E L N E W YO R K D OW N T OW N
OPPOSITE: Top: Arthur Arbesser Skirt: Saku Necklace and ring: Barbara Novak RIGHT: Top: Archive Gianni Versace Couture Necklace and ring: Barbara Novak
OPPOSITE: Dress, bracelet, and ring: Helen Yarmak RIGHT: Top: La Perla Skirt: Saku Bracelets: Barbara Novak
Gowns: Constanza Oquendo Bracelet and rings: Barbara Novak
HAIR: BY STACY BENEKE, MAKEUP: BY AGATA ZMUDKA USING GIORGIO ARMANI, PHOTOGRAPHY ASSISTANT: MARIO DE LA ISLA, STYLIST ASSISTANTS: LAURENCE BRODERICK AND JESSICA SATIZABAL, MODELS: JUDITH BUSTAMANTE (SUPREME) AND JULIA RIETHOF (INDUSTRY MODEL MGMT), MANICURE: NAILSBYCLIVE, VIDEOGRAPHER: EDDY GARAY, SPECIAL THANKS TO HELEN YARMAK AND BARBARA NOVAK
OPPOSITE: Ring: Helen Yarmak Earrings: Barbara Novak
RIGHT: Dress: Prabal Gurung Necklace, Bracelet, and Earrings: Barbara Novak
TABLE FOR 2.5M
THESE CITY-CENTRIC FOODIES HAVE TURNED THEIR PASSION FOR EATING AND INSTAGRAM INTO SOCIAL MEDIA CAREERS. MEET THREE OF MANHATTAN’S NEXT-GEN INFLUENCERS THAT YOU NEED TO FOLLOW NOW. By Kiev Broadwater Photography by Ryan Liu
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THE TERM “INFLUENCER” CARRIED A DIFFERENT MEANING before social media
started turning likes, follows, and @ mentions into cold, hard cash. And businesses have had to pivot how they advertise in the face of this growing trend. Influencers exist on every platform and seemingly every industry— particularly food and hospitality, where these three New Yorkers have turned a massive Instagram following into a multi-faceted career. We met up with them, where else, but at some of their favorite Downtown dining destinations, to get a first-hand look at what it’s like to be in the social media spotlight, and to be!er understand how their snaps influence the culinary world.
@
CHEATDAYEATS Jessica Hirsch ( 369k Followers)
A$er consistently growing her brands over four years, Jessica le$ her job as a high school math teacher last year to focus on building her business full time. “As I grew my audience, the business side of Instagram started naturally,” says Jessica. “Not only was I able to create the content for the business, but I was able to distribute it to a dedicated audience.”
HOW DID YOU DECIDE TO TURN YOUR INSTAGRAM HOBBY INTO A CAREER?
I'm a content creator, social media/brand development strategist, digital storyteller, brand ambassador, videographer, photographer, and much more. I have a wide array of skills pertaining to social media development that I feel confident in, and that was one of the driving factors in me leaving my high school teaching position.
WHAT DOES YOUR DAY-TO-DAY LOOK LIKE?
What's great about this career is that every day is different. A good percentage of my time is spent on content creation; usually early in the morning or late at night, I'm behind the computer editing and answering emails. CheatDayEats is a two person team and I could not do this without help from my partner, Brian. He acts as my videographer/photographer when I'm on camera and manages the website content.
WHAT MAKES NEW YORK CITY A GREAT PLACE FOR FOOD?
It's a melting pot of all cuisine. You can walk down the same street and eat at a high-end restaurant or a dive bar, grab a slice of pizza or do a Korean BBQ for a group dinner. I also love how there's always a new restaurant to visit.
WHAT ADVICE WOULD YOU GIVE TO SOMEONE WHO IS LOOKING TO TAKE A SIMILAR PATH? It takes time to build an audience; don't try and take shortcuts or quick fixes. I also believe it’s key to find something unique about your brand and portray your voice in both your photos and your captions that people will recognize and identify with.
WHAT DO YOU SEE AS THE NEXT BIG THING IN THE NYC FOOD SCENE? I think there is going to be a shi$ back to simplicity and more healthy plant-based food. I need something to balance that slice of pizza.
* Favorite Downtown Restaurant: DELMONICO’S
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FOOD PHOTOGRAPHY THROUGHOUT, COURTESY OF EATALY NYC DOWNTOWN,; THE TUCK ROOM/IPIC; NORTH SHORE POKE CO.; VAN LEEUWEN ICE CREAM.
JESSICA HIRSCH STARTED HER ACCOUNTS @CHEATDAYEATS AND @YOURROOMSERVICE BECAUSE SHE WANTED TO SHARE HER LOVE FOR FOOD AND TRAVEL WITH PEOPLE ALL OVER THE WORLD.
WHAT DOES YOUR DAY-TO-DAY LOOK LIKE?
JEREMY JACOBOWITZ WAS NO STRANGER TO THE RESTAURANT INDUSTRY BEFORE BECOMING ONE OF THE BIGGEST FOODFOCUSED INFLUENCERS ON SOCIAL MEDIA. A$er transitioning from
sports television, he worked as superstar chef Bobby Flay’s personal assistant before rising in the ranks to several production roles for the Food Network. Eventually, he stepped away from television once @brunchboys took off. “I got home from being on the road producing food travel shows, and just needed a mental break,” Jeremy says. “I figured I’d play with Brunch Boys for a few months since it was starting to grow, but by taking off and pu!ing my full time and effort behind it, the account exploded. A$er a few months, I realized that I didn’t have to go back to television.”
HOW DID YOU GET STARTED WITH THE BUSINESS SIDE OF BEING AN INSTAGRAM INFLUENCER?
* Favorite Downtown Restaurant: FUKU
@
It just started happening. People starting emailing me and wanting to pay me for posts, so I had to learn and adapt.
BRUNCHBOYS
I’m pre!y much on my phone and computer 24/7. My days are pre!y structured and the same—I start with a workout, then get some work done over coffee. Next, I set up one photo/video shoot a day with a restaurant, and then the rest of the day is spent editing, going through emails, and just running a business.
WHAT MAKES NEW YORK CITY A GREAT PLACE FOR FOOD?
New Yorkers have such a passion for food that is pushes chefs and restaurants to always be preparing the absolute best foods. It’s too difficult to be mediocre and stay open and relevant in NYC.
WHAT ADVICE WOULD YOU GIVE TO SOMEONE WHO IS LOOKING TO FOLLOW A SIMILAR PATH?
I wake up every day and ask myself how I’m going to be different and stand out in what I’m doing, so people should think about that. Why would someone "like" your content? What are you offering to your audience that they can’t get somewhere else?
WHAT DO YOU SEE AS THE NEXT BIG THING IN THE NYC FOOD SCENE?
Just good food! I’m not really a big fan of gimmicks; food should just be good!
JeremyJacobowitz ( 447k Followers)
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@
EATINGNYC Alexa Mehraban (301k Followers)
FOR ALEXA MEHRABAN, STARTING HER OWN SUCCESSFUL FOODCENTRIC SOCIAL MEDIA BRAND WASN’T A GIANT LEAP FROM HER ALREADY ESTABLISHED CAREER.
A$er transitioning from writing about restaurants for a lifestyle website to marketing in the hospitality space, Alexa started eatingNYC as a hobby that grew into a brand which has earned her national acclaim. ”I never thought starting an Instagram account could turn into a business, but when brands started reaching out to me for campaigns and paid projects I realized the value in the content I was creating,” says Alexa.
WHAT MAKES NEW YORK CITY A GREAT PLACE FOR FOOD?
HOW DID YOU GET STARTED WITH THE BUSINESS SIDE OF BEING AN INSTAGRAM INFLUENCER?
I loved researching and writing about restaurants and decided to start the account as a hobby to supplement my work. It was before Instagram became mainstream and I never would’ve expected the thenpassion project to turn into a business. It’s been an amazing adventure!
* Favorite Downtown Restaurant: ADRIENNE'S PIZZA BAR
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WHAT DOES YOUR DAY-TO-DAY LOOK LIKE?
Everyday is different. I typically like to spend my mornings catching up on emails and am out and about at meetings and restaurants in the a$ernoon. I get back to work on my laptop again in the evenings.
The talented chefs and competition. There are so many fantastic restaurants already, so new restaurateurs are constantly working to create something new and different.
WHAT ADVICE WOULD YOU GIVE TO SOMEONE WHO IS LOOKING TO FOLLOW A SIMILAR PATH?
You definitely have to be passionate about your brand. It’s a 24/7 job that requires patience, dedication and initiative. Creating and managing a business has been a wonderful learning process filled with many challenges, which is one of the many reasons why I enjoy it so much.
WHAT DO YOU SEE AS THE NEXT BIG THING IN THE NYC FOOD SCENE?
We’ve been seeing it already, but more and more restaurants strive to create truly healthy foods that are also delicious, like grain bowls, acai bowls, and healthy-ish treats.
Escape
Aruba | St. Lucia | Àni Villas ANGUILLA DOMINICAN REPUBLIC SRI LANKA THAILAND
ÀNI SELECT
FITNESS & WELLNESS RETREATS
A unique opportunity to recharge and refocus your mind and body with a select group of trainers and wellness professionals at Ani’s remarkable Private Resorts
Personalized training includes cross fit, surfing, biking, and paddle boarding - Customized meal plan and nutritional cooking classes - Daily yoga, meditation and massage treatments. Additional Activities and Excursions – boat trip, snorkeling, local cultural activities
ALL INCLUSIVE PACKAGE 4 Nights/4 Days Master Suite Lodging All Meals and Beverages, on and offsite activities Airport Transfers Starting at $3,700 per person based on double occupancy
Each retreat limited to maximum 20 participants. Rate exclusive of local tax and service charges
ANIVILLAS.COM/FITNESSRETREATS RESERVATIONS@ANIVILLAS.COM // 1-888-302-6651
Island GETAWAY
Discover Aruba's mix of glamour and adventure pg.92; unwind at Saint Lucia’s most luxurious all-inclusive resort pg.96; or sample a customizable culinary experience at Àni Villas pg.100.
A bird's eye view of Ani Villas' Anguillas resort. Photography by Christian Gomez
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Aruba | St. Lucia| Àni Villas
GREAT escape
At first glance, ARUBA might seem like an overdeveloped tourist destination, but the island is home to so much more. By Katie McElveen
With its abundance of luxury high-rise hotels, designer boutiques, and glitzy nightclubs, Aruba doesn’t lure escapists the way some of its neighbors do.
PHOTOGRAPHY BY NAMETK NAME NAME
But don’t write off the island as an overdeveloped tourist mecca. Dig a little deeper and another Aruba – one brimming with secluded beaches, untouched landscapes, tiny local restaurants, and a kaleidoscope of cultures – begins to emerge. The smallest in a triumvirate of Dutch isles that also includes Bonaire and Curaçao, Aruba is a study in contrasts: The south and west coasts are lined with gorgeous beaches lapped by the calm Caribbean Sea; the north coast’s aggressively rugged landscape more closely
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Aruba | St. Lucia | Àni Villas resembles a dormant volcano than a tropical isle. At night, visitors dress to impress at the casinos along Palm and Eagle Beaches; days are spent on outdoorsy pursuits like hiking the trails of Arikok National Park and windsurfing the breezy coastline.
PHOTOGRAPHY BY ARUBA TOURISM AUTHORITY
CULINARY DELIGHTS Restaurants within the hotel zone are refined and expensive, often with celebrity chefs at the helm, while those in neighborhoods – called cunucu houses – are casual affairs serving Aruban specialties like Keshi Yena, which makes marvelous use of Gouda and Edam cheese shells by filling them with a flavorful chicken concoction that resembles Country Captain. All over the island, local chefs are serving up memorable meals using traditional ingredients and cooking techniques. The whole grilled snapper at Boca Prins Bar and Restaurant comes with a view of a deserted, windswept beach and a basket of the addictive fried polenta known as funchi. TROPICAL EXPLORATION Beyond the beaches, the rugged north coast is also worth exploring. Take a Jeep into Arikok National Park, and you’ll enter a world of caves, giant sand dunes, a sandless beach that resembles a moonscape and, at Boca Keto, the chance to swim in a natural pool that Robinson Crusoe would have loved. Getting there is half the fun, requiring a bumpy ride on a steep single track littered with boulders and deep ditches, then a short hike up and down a pebbled slope that ends, more often than not, with a splash in the hidden pool. Fed by rogue waves that crash without warning over the pool’s lava-like walls, the pool stays clear and cool no matter how many swimmers are paddling about. A second pool, shallow and sun-warmed, is the reward for a precarious climb up a slippery boulder; exiting requires cannonballing into the main lagoon. But
not all of Aruba’s beaches require so much exertion to reach: The island’s coastline is filled with narrow strips of sand hidden behind mangroves or set along quiet roadways that open onto clear turquoise water. RELAX AND RESET No matter where you spend your days, Aruba’s Ritz-Carlton — known for its exquisite service and its worldclass spa — is the perfect place to recharge. Spa treatments, developed with the advice of a Curaçao-based herbalist, utilize hand-gathered herbs, minerals, and botanicals. One of the most healing therapies is the Dushi Terra, a two-hour treatment that includes a body mask composed of house-made red clay to hydrate and diminish aches and pains, soothing honey and comforting coconut oil, and a rubdown with stones picked up from one of the surrounding beaches. The Candelo Deseo couples’ experience is based on an ancient spiritual bath used by the Arawak Indians and includes a scrub, massage, and bath infused with local herbs and blossoms. It was developed using an ancient blend of flowers and herbs said to balance each of the body’s seven chakras, or centers of energy. Set within a grove of sea grapes at the quiet end of Palm Beach, the RitzCarlton is both a well-positioned base to explore the island and a quiet oasis to enjoy basking on the beach. DT Visit aruba.com
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PHOTOGRAPHY COURTESY ROYALTON SAINT LUCIA
| St. Lucia|Ani Aruba|St. Aruba Lucia | Àni Villas|Necessities Villas
BESPOKE caribbean Create your dream island getaway at the all-inclusive Royalton SAINT LUCIA. By Kiev Broadwater
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Resorts are constantly raising the bar on what constitutes luxury—more exclusivity, fine dining, and over-the-top amenities dominate our “must-have” lists for potential getaways. A prime example of raising expectations: the year-old Royalton Saint Lucia Resort & Spa, an all-inclusive destination in the West Indies. Tucked between the sea and Saint Lucia’s distinct Piton Mountains, this breathtaking expanse of luxurious facilities offers an experience that transcends the buffet lines and crowded beaches of other all-inclusives. Here, visitors can take a nap on the picturesque beach, eat locally inspired food from renowned chefs, or unwind during a spa day, all with a fresh towel and cocktail at the ready. RESORT LIFE The accommodations spanning the grounds at Royalton Saint Lucia are divided into three distinct sections: Resort, Diamond Club and Hideaway. The luxurious Resort digs offer pristine accommodations, while the Diamond Club upgrade offers a destination experience that’s elevated at every turn, including butler service, an on-demand a la carte menu, and a secluded beach area. If you’re looking for an adultsonly vacation, book the Hideaway at Royalton Saint Lucia where you can enjoy a private island vibe. Each room at Royalton Saint Lucia features rain showers, bluetooth audio stations, free wifi for all your devices, a
balcony or terrace, 24-hour concierge, and the Royalton Signature DreamBed, which makes it easy to while away an entire day under the covers. When you finally muster up the willpower to crawl out of your luxurious suite, you’ll be greeted by panoramic beauty. Explore the rainforest or sail into the sunset on a local excursion with Nexus Tours, or strike out on your own to discover the natural wonders of the island. GET FIT If ziplining through the mountains and horseback riding around the island aren’t enough exercise, Royalton Saint Lucia has pioneered an in-house fitness program that’s sure to whip you into shape and give your endorphin levels even more of a boost. Royalton Fit is the hotel group’s combination of mindfulness techniques and fitness-focused movements, which was developed by their awardwinning team of health and fitness experts. The program was designed to help guests start or continue their fitness journey, as well as to promote relaxation and rejuvenation while in Saint Lucia. DIVINE DINING A full day of luxury, relaxation and adventure can work up a startling appetite and, at Royalton Saint Lucia,
you’ve get plenty of options to refuel. The resort features eight upscale restaurants, which draw inspiration from all over the globe, including the West Indies, Japan, and Italy, or try the traditional steakhouse, where sommeliers will select the perfect wine to pair with your tender brisket or juicy New York Strip. If a more elegant, epicurean dining experience is what you’re after, head to their C/X Culinary Experience, where a personal chef will take you through seven vibrant courses of unforgettable dishes inspired by locales and cuisines from all over the world. In the true spirit of experiential dining, C/X also offers a custom-selected musical accompaniment to each dish. Wrap up the evening with a nightcap at one of the resort’s 10 bars, where you can unwind, watch a game, and even take a swim. Whether you come with your own itinerary or are open to letting the adventure unfold, the staff will help you create your ideal destination getaway, set against the backdrop of one of the most beautiful locations on the planet. Adrenaline junkies, sandy sunset romantics, and flip-flopped foodies will all find their perfect day at Royalton Saint Lucia. DT Visit royaltonresorts.com/ royalton-saint-lucia.
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feed YOUR soul
At Àni Villas, a private chef can cater to your every culinary whim, bringing luxury to a whole new level. By Kiev Broadwater
With locations in some of the world’s most exotic and desirable destinations, including Sri Lanka, Thailand, Anguilla, and the Dominican Republic, Àni Villas is raising the bar on luxury travel. Founded by former Wall Streeter Tim Reynolds, a co-founder of Jane Street Capital, these award-winning private resorts take the tried-and-true concept of all-inclusives to the next level, pampering a single group in residence, with pristine accommodations, over-the-top excursions and dining experiences, and a company-wide initiative of supporting the surrounding community and its next generation of young artists. DOWNTOWNNYC SPR I NG 2018
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RED SNAPPER INGREDIENTS 4 lb red snapper 1 stick butter 4 sprigs of thyme Salt and pepper to taste METHOD Fillet red snapper leaving skin on and remove bones accordingly, score fillets and portion into a desired size. Add olive oil to a nonstick pan and sear skin side down for 2 minutes on medium high heat. Turn fish over on flesh side, turn heat down to medium low and add butter and thyme. Tilt pan and using a spoon, baste the fish with the butter constantly until fish has cooked through.
PHOTOGRAPHY BY CHRISTIAN GOMEZ
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A visit to any of Àni Villas’s tropical destinations will offer guests customizable itineraries ranging from cultural immersion activities to guided hikes through waterfalls or kitesurfing lessons. You can board a private yacht and head to some of the most exclusive sailing and snorkeling destinations on the planet, or take in unparalleled views as you enjoy a horseback ride in the sand, followed by martinis and a sunset session of stand-up paddleboarding. Best of all, Àni Villas offers an included children’s program with a customized itinerary for pint-sized travellers to enjoy, while you steal away for a little private time. FOODIE HEAVEN Another amenity that sets Àni Villas far above other resorts is the culinary department. Each one of the Àni Villas locations feature world-renowned kitchen teams that use local ingredients and culturally-inspired dishes focused on freshness, innovation, and the exploration of both familiar and not-so-familiar flavors. In Anguilla, the kitchen is under the direction of chef Kelston “Sweets” Connor, a local, self-taught toque who cut his teeth working for award-winning Anguillian chef, George Reid. At Àni Villas, Chef Connor takes his inspiration from a global array of cuisines, including the local flavors he grew up with, as well as one of his favorite foods — the delicious cheesecakes of chef Raffaele Ronca, owner of Ristorante Rafele in Manhattan’s West Village. “To this day, I don’t know how he does it,” says Connor. In his sample menu, he takes guests on a journey through international classics with a modern twist. Culinary staples like foie gras and perfectly grilled
tuna are updated with exciting additions like Riesling poached mango, coconut foam, or conch ceviche accompanied by a warm Thai coconut red curry sauce. Tiger prawn curry, Thai baby back ribs, and piña colada spongecake also appear on the display menu, demonstrating the skills on display in the kitchen of Àni Anguilla. Menus can also be developed to accommodate special requests, says the chef, who has customized meals for Passover, or whipped up island-inspired treats like his coveted coconut and limón panna cotta with passionfruit pulp and a mixed-nut brittle. “I’m always learning,” says Connor, reflecting on the flexibility and challenge of crafting a personalized culinary experience, versus the set menu of a restaurant, which, he says, mostly “stick to a script.”
GIVING BACK While the Àni Villas group uses the resources from their surrounding communitiies — including ingredients, staff and talent — they also give back. With the Àni Art Academies program, the company provides a fullyfunded education to aspiring artists in communities around the world, including areas where their villas are based. Featuring a faculty of accomplished professional artists, Ani Art Academies seeks to foster local creativity on a global scale. “Great artists are not born, they are educated,” reads the Àni Art Academies motto. And with the six academies that are completely funded through revenue from the Àni Villas, the education continutes. DT Visit anivillas.com DOWNTOWNNYC SPR I NG 2018
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En Vogue
Les Notres | Home | Nouvelle BeautĂŠ
Photography by Bochun Cheng Hair & Makeup: Willie Hunag Styling: Yian Lee Model: Sarah Gordon
BODY and SOUL
Downtown's new beauty destinations, pg.106, Time to refresh the kitchen, pg.108, Shaping the body beautiful, pg.112, Smile, smile, smile, pg. 114. DOWNTOWN NYC SPR I NG 2018
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Les Notres | Home | Nouvelle Beauté
BODY & SOUL
Rivington Tattoo Ethan Morgan’s Lower East Side studio gets a second location where everyone from rockers to billionaires to can think a little summer ink. MUST HAVE: Petite petals and basic black geometrics are always on trend and look artful on forearms or rib cages. rivingtontattoo.com
Saks Fifth Avenue Downtown’s new WELLERY SPA offers a buffet of beauty perfect for a summer upgrade. By Jill Sieracki
S
COS Encounters
Sundays This Scandinavianchic nail salon offers non-toxic, cruelty free, vegan products for manicures and pedicures. MUST TRY: A pretty pastel mani combined with guided meditation through chic hyggeesque headphones. dearsundays.com Saks Fifth Avenue Downtown, Brookfield Place, 225 Liberty St., Women’s Store on 3; brookfieldplaceny.com
The Salon Project by Joel Warren At this tech-forward salon concept from the Warren-Tricomi cofounder, stylists escort their client from start through finish, and use virtual reality to try new cuts, colors, and styles. MUST TRY: Update your color, get a facial, and then complete your look with a makeup application and new lashes. thesalonproject.com
Skinney Medspa This posh Uptown spa’s non-invasive beauty procedures cover everything from fat reduction to facial treatments to laser hair removal. MUST TRY: CoolSculpting freezes fat deposits from men’s or women’s “problem areas” like tummy, hips, upper arms and thighs. skinneymedspa.com
PHOTOGRAPHY COURTESY OF COS BAR
Martine de Richeville Martine de Richeville studied psychology, Chinese medicine, and Rudolph Steiner’s Eurythmic massage to create a cellulite busting treatment, administered by hand. MUST-HAVE: Men and women can check in to one of the two cabines for a Remodelage technique that strengthens the immune system, reduces stress, boosts muscle tone and fights cellulite. martinedericheville.com
SO SMOOTH Natura Bisse The Cure Gel Toner and Glyco Extreme Peel work wonders on pre- and post-shave skin. Infinitude Universal Facial Treatment does everything from helping with dark spots to repairing elastin. Proraso shave cream has eucalyptus oil and menthol to refresh and revitalize.
PHOTOGRAPHY COURTESY OF SAKS FIFTH AVENUE
pring is in the air, and thoughts turn to beach vacations, entertaining al fresco, and showing off the body beautiful. Just in time, Saks Fifth Avenue takes its Wellery Spa concept Downtown, with a full slate of chic options to beautify the body and relax the mind. The curated edit of lifestyle services includes a mash-up of mani/pedis and meditation, body sculpting, and even tattoos! Refresh after a day of shopping, schedule a CoolSculpting session before bikini weather hits, get a perfect beachto-club manicure before jumping on the Jitney, or a blowout before coctails in one of Downtown's newest hotspots. DT
Go fresh-faced into summer with Cos Bar's rules for the PERFECT SHAVE.
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s summer approaches and the mercury rises, New York's dress code starts to loosen up. Gone are the buttoned-up suits and freshfrom-the-barbershop shaves, replaced by business casual threads and a bit of scruff. But even if you are dressing for summer Fridays, you can still look polished and business appropriate. “It is important to still maintain some sort of structure to your stubble,” says Dustin Lujan a nationally recognized makeup artist and the assistant manager at Cos Bar Brookfield Place. “Trimming and shaving are still very necessary in areas around the beard line, like the upper cheeks and around the throat.” Stretching out your shaving routine can also cause some
By Jill Sieracki
men distress—think skin irritation and ingrown hairs— which means establishing a skincare regimen is paramount for maintaining your “fresh from East Hampton” look. “One of the most common mistakes men make is not exfoliating before their shave,” says Lujan. “By doing this, it allows for a closer cleaner shave that can get all the way to the root of coarse stubborn hair.” It’s also important to pay attention to your skin as the humidity rolls in. According to Lujan, it’s best to apply products right after a shower when your skin and beard are at their softest; they’ll go on easier and spread evenly across your face. Ready to get started? Here’s what you’ll SO PURE need to stay gorgeous this Used weekly, Tom Ford summer. DT
Intensive Purifying Mud Mask draws out oil and toxins and diminishes tension lines.
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Les Notres| Home | Nouvelle Beauté
An all-white, modern kitchen by Bilotta Kitchen & Home.
KITCHEN Confidence Home renovation experts RORY MCCREESH and BILOTTA KITCHEN & HOME share the inside scoop on updating your kitchen.
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What are some of the most common challenges New Yorkers run into when designing a new kitchen? Designing around and maintaining access to mechanical, electrical, and plumbing services. Also, space is never enough. New York is an incredibly dense city where every single inch has to be maximized— this is achieved through early collaboration between the design team, construction team, and the client. Often there’s additional space hidden behind walls and ceilings, but preplanning is key.
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PHOTOGRAPHY BY BILOTTA KITCHEN & HOME
f the best thing you can say about your kitchen is, “It’s functional,” it may be time for an update. It’s easy to be swept away by home design shows where happy couples go from sledgehammering dated cabinets to a fantasy chef’s kitchen filled with stainless steel appliances and a massive island in just 30 minutes. The reality is usually far from the reality television. But, with a little preparation, a pre-determined budget, and a knowledgeable team of experts, it is possible to turn a ho-hum kitchen into a welcoming space for eating and entertaining. Duce Construction Corporation president Rory McCreesh explains what you need to know before you dive into a renovation project.
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How do you best handle telling your clients when something just isn’t physically possible? We tell them the truth as soon as we find out and we’re always ready with a plan b and a plan c.
FINANCIAL DISTRICT’S PREMIER HAIR SALON | NYC
Family Affair A TRIO OF SIBLINGS IS HANDS-ON AT EVERY LEVEL OF THEIR FAMILY-RUN FIRM, BILOTTA.
What are some small updates you can do to keep a kitchen trendy and new? Caulking, oiling, and tightening hinges and hardware, re-grouting stone and tile. You can also change out light fixtures, hardware, or plumbing fixtures, or redo flooring and paint. What’s one difficult renovation challenge you have faced? We had to build an 18-month project within 8-months of onsite access. Months prior to starting, we met with every tradesperson and planned and rehearsed every step of the job. We created graphs, time charts and scripts for every trade to follow. By the time the eight months began, everyone knew exactly what to do and when to do it.
You’ve also started a company to help with maintenance management—how is it helping homeowners? They don’t have to source new staff or companies—they trust us and know our staff. Clients don’t even need to think about maintenance; it happens automatically. It also helps if they need any new construction services. They can access our highly trained technicians any time for any job. Having a tried and tested reputation gives them confidence. They know we really have their best interest at heart. DT Duce Construction Corporation, 412 W.127th St., 212-316-2400; ducecc.com
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Jim, Regina, and Maria Bilotta in their family wine cellar.
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ilotta Kitchen & Home recently celebrated its 30th anniversary and Jim, Maria, and Regina Bilotta are still as hands on as their dad was when the firm first started. “An anniversary is a good time to reflect back on who we are and what has made us successful so we can continue to capitalize on our strengths and talents,” says Regina. A carpenter and builder of suburban homes, Jim Bilotta, Sr. launched the business in Mamaroneck, New York in 1985 and with his family, grew it into an international brand with added locations in New York City and Mount
Kisco. The family says it’s their emphasis on the five “P’s”— people, product, projects, partners, and performance—that have made the business stand out from the competition. “Every kitchen tells a different story about who lives in the home and how it is used,” says Regina, who advises clients to “think ‘big’ and imagine everything you want in this kitchen because it will become the heart of your home.” Inside Bilotta’s showrooms, clients can find a wide range of products at every budget, for both single-family residences and multi-
unit developments. The company offers their own eponymous line of cabinetry as well as styles from Artcraft, Rutt, and Wood-Mode. “[We] are all in this together with one common goal: to create something beautiful, timeless, classic, and functional for our clients,” says Regina. “With this group we’ve gathered, you can’t miss!” In addition, Bilotta offers design and execution services. “Our reputation is built on trust,” says Regina. “Our reward is creating kitchens for three generations of the same families!” DT bilotta.com
PHOTOGRAPHY BY BILOTTA KITCHEN & HOME
Once your new kitchen is in, how do you best maintain it? Basic maintenance, keep things clean, fix chips and scratches right away before water and dirt make it worse. Grease from cooking attracts dirt and will make maintenance hard. Good exhaust and washable materials are also key to keeping everything clean.
Fabio Doti Salon’s expert stylists create forward-thinking sophisticated looks for men and women of any hair type and style. The salon is the Financial District’s only salon to use industry leading products from Keratase, complete with top-notch service in a modern italian setting.
40 EXCHANGE PLACE | SUITE 702 | NEW YORK, NY 10005 | 917.261.6865 | FABIODOTISALON.COM
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ody contouring is a common concern among plastic surgery patients and liposuction has consistently been the leading surgical procedure for both men and women alike. This surgical procedure permanently removes fat from the abdomen, legs, thighs, flanks, and back. A tiny incision is made in the skin to allow a cannula to remove excess fat and contour the body. It is a safe and effective treatment, and recovery typically lasts between 1-2 weeks. In recent years, non-invasive techniques are gaining popularity. These incisionless techniques require little to no downtime, pain, or recovery. These techniques use different topical treatments to injure fat cells and stimulate the patient’s own body to destroy and eliminate the fat cells. The latest devices tighten skin, melt, freeze, or blast fat with lasers, ultrasound or radiofrequency waves, all in the pursuit of the perfect body. I want to get my body ready to for summer. What are some options besides liposuction? SculpSure / Up to four applicators are secured on to the skin. A laser designed to selectively target fat cells heats up the layers of fat about one and a half centimeters under the skin, damaging these cells. The patient’s lymphatic system removes the injured fat cells over a 12 week period. The procedure lasts about 25 minutes, with no downtime or recovery. Patients can return to work and the gym at any time. Body contouring results are modest but for the right patient, well worth it. The procedure is often repeated for more impressive results. Coolsculpt / Using an applicator and controlled cooling, fat cells are removed via the patient’s lymphatic system over several months. The procedure lasts between 35-60 minutes. While Coolsculpt is well tolerated, some patients experience minor discomfort during their procedure that can last up to one week. Patients may return to work and the gym immediately after their procedure, although some may experience soreness for several days.
SHAPE your BODY
Thermi Body RF / Using electromagnetic waves, Thermi gently heats the skin and underlying fat injuring fat cells and promoting new collagen formation and skin tightening. This procedure can be used for under chin fat, abdomen, love handles, thighs, and helps improve cellulite. Each procedure lasts 25 minutes and requires 4 to 6 treatments spaced 1-2 weeks apart. The procedure feels like a hot stone massage and requires no recovery.
How to choose between LIPOSUCTION and NON-SURGICAL ALTERNATIVES. PHOTOGRAPHY BY PHILIPPE REYNAUD
By Dr. Ulysses H. Scarpidis, MD
To Liposuction or not to Liposuction, that is the question. What is right for me? Liposuction is a tried and true procedure with consistent results and is ideal for patients interested in treating multiple areas or patients with larger fat deposits. This is a more aggressive treatment and patients may experience soreness, swelling, and bruising for up to 10 days after the procedure. Recovery time, delay in returning to the gym, and price play a role in
determining if this procedure is right for you. Non-invasive fat reduction is ideal for patients close to their ideal weight interested in a modest improvement in skin tightening and body contouring. While most non-invasive treatments require no recovery, multiple treatments may be required and results may take several weeks to months to take shape. I want the best of both worlds. What do I do? New York patients want liposuction results without the liposuction. A revolutionary, minimally invasive procedure now exists that can deliver liposuctionworthy results with minimal downtime and improved skin tightening. SmartLipo Laser Liposuction / Through tiny microports in the skin, a laser fiber the size of angel hair pasta is introduced under the skin into the fat. This minimally invasive procedure utilizes two lasers; one permanently destroys fat cells while the other tightens the skin. A microcanula is used to immediately and permanently remove the destroyed fat cells from the body. Up to 30% of additional skin tightening is achieved which may make this ideal for patients with both excess fat and skin. Patients often return to work the next day following their procedure. During recovery, patients wear a compression garment for 1 month and return to the gym in 2 weeks. Results are significantly more impressive when compared to non-invasive alternatives. I need to lose fat from, everywhere! Obalon / While liposuction and non-invasive techniques can target unwanted bulges, they are not meant to help you lose weight. For patients who wish to lose weight there is a new non-surgical weight loss system, Obalon. This involves swallowing 3 pills spaced over a 2-month period that are inflated with air inside the stomach, signaling your brain that you are full. Over a six month period, patients lose between 15-50 pounds. An endoscopy is performed at the end of your 6 months to remove the balloons. Am I a candidate? Centers that offer one treatment consider each customer as a candidate for that procedure, but that doesn't mean it is the right procedure for you. The true value of a visit with a plastic surgeon is the consultation. At a consultation, you are the patient and not the consumer. Following a comprehensive discussion, you are examined by your physician who will not only evaluate your area of concern and assess the degree of excess fat, skin quality, damage, scars, stretch marks, and past surgeries, but will also evaluate your entire body for symmetry and balance. The last step in the consultation is the presentation of your options and the risks and benefits. The greater selection of non-invasive, minimally invasive, and surgical procedures a practice has to offer, the greater the number of options that will be presented to you. Not every procedure will be appropriate or ideal for every patient. DT
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Make your fitness goals a reality. Join NYC’s best sports and fitness club.
SMILE Your Heart Out With great advances in ORTHODONTICS, it’s become easier, quicker and less painful to get beautifully straight teeth.
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here are significant health benefits to properly aligned teeth. When teeth are aligned, they become more self-cleansing, as well as easier to clean. This means less plaque buildup, which is proving to have very real medical implications. Bacterial plaques that form in the mouth are very similar to those found to be problematic in the cardiovascular system, and the formation of these plaques may even be seeded in the oral cavity. Further, advances in orthodontic methods have made the process of straightening easier, quicker, and more comfortable. Traditional braces are becoming a thing of the past, as digital orthodontics have become so
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sophisticated and effective that clear aligner therapy will soon render braces obsolete. Clear aligners are digitally manufactured and fit very comfortably. They are easy to insert and remove, and are hardly noticeable when worn. Very little actual instrumentation is required in the mouth, as it’s largely done by computer at the design stage. Clinical judgments still need to be made, of course, so professional supervision is still important to ensure proper progress and sequencing. And, you no longer need to wear braces for so long! Research involving the biology of tooth movement has led to comfortable and convenient acceleration technologies that have
cut treatment time by as much as half. Micropulsation, or vibration stimulation, has proven to be effective in orthopedic healing, and has now been adapted for accelerating bone turnover, which is essential to orthodontic tooth movement. It’s accomplished by the patient wearing a simple rechargeable device for a few minutes a day, and has also been shown to promote more comfort as well. Adult orthodontics has come of age, and whether you have never had orthodontic treatment before, or could benefit from the correction of some minor relapse, a properly trained specialist can easily direct and prescribe a course of action that’s best for you, and your health. DT
PHOTOGRAPHY BY BRUCE MARS/PEXEL.COM
By Frank Celenza, DDS, PC
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THE LAST WORD
Look who's coming to Dinner
Author, TV personality, and media mogul MARTHA STEWART works—and dines—Downtown. By Jill Sieracki
Fans love your Vh1 series, Martha & Snoop’s Potluck Dinner Party. What is your relationship like with Snoop? Snoop and I have been friends since he was on my show in 2008. We have a lifetime of stories and experiences to share with each other. I respect him immensely. Snoop is smart, talented, driven, a bright businessman, funny, and a caring friend. What other new projects are you working on? In 2017 I partnered with QVC to create several different product lines. It’s been so inspiring and fun to work in the fashion space. We also have frozen foods that come from my recipes; they are delicious! That, in addition to home and garden items, skincare, and a new pets line, have made this a very exciting time for me. What food trend are you drawn to? My New Year’s resolution was to cook more
Japanese food at home. I love the fact that although it may be simple to prepare the final meal, the ingredients, such as konbu, can take over a year to make. What do you cook most at home? Eggs. We have chickens on the farm so we eat fresh eggs almost daily. I have a trick where I steam them in the cappuccino machine to make the fluffiest eggs you’ve ever had. It’s fun, quick, and delicious. Why is it important to encourage children to cook? Children should have a healthy appreciation for their food. Getting them into the kitchen at an early age will help set them up for a lifetime of informed eating. My grandchildren, Jude and Truman, are good examples of this—they aren’t afraid to try anything new and love to get into the kitchen with Alexis and me. What draws you most to lower Manhattan? I moved my offices to the Starrett-Lehigh Building in Chelsea in 2000, so I spend a fair amount of time downtown. The neighborhood ebb and flow is interesting. I remember when Downtown was for Wall Street only, but now you have luxury shopping and some of the best restaurants in the city.
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PHOTOGRAPHY BY FADIL BERISHA
What are your favorite restaurants Downtown? One of my favorites is Perry St, which is a Jean-Georges restaurant run by his son Cedric. I also love EN Japanese Brasserie and dine there regularly. It’s so delicious. DT
Timeless designs, Built for a lifetime photos: Joshua McHugh arch: Ike, Kligerman, & Barkley
General Contractors Construction Managers 412 W 127 St. NY, NY 10027 (212) 316-2400
DuceCC.com
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