Michael’s
NEW YORK
Your Every Day for all Occasions
By Penelope Herrera
Photos courtesy of Darren Friedman
Michael’s—the restaurant that takes pride in delivering great food, great drinks and great service. Michael McCarty, the founder and proprietor of Michael’s, has immense experience in knowing what works to keep a restaurant successful, with Michael’s of Santa Monica celebrating 45 years in business and Michael’s of New York celebrating 35 years in business. McCarty’s ability to know a customer’s wants and needs while not spreading himself and the restaurant thin has been remarkable. His journey of discovery and plan of action has led to Michael’s being what it is today—a sought out establishment with delicious food.
At Michael’s, you can find it all: Breakfast, Lunch, Dinner, Desserts, Happy Hour, Cocktails and Drinks, and most importantly, a feel-good enjoyable time. There’s a reason why those who go there build life long relationships, from eating there regularly, to having birthdays, weddings and all types of events catered. At Michael’s, you can find Blueberry Pancakes, Brioche French Toast, a cobb or Niçoise salad, Korean BBQ Steak Lettuce Wrap, Dry Aged NY Strip Steak, a variety of wine— do you prefer Italian or French, maybe even Malibu?— and numerous other options. You might as well look at the menu now. And when discussing the items on the menu, McCarty stated,“ We never do fancy, we do solid, simple, beautiful looking. We let the ingredients speak for themselves and the way we combine them. Everything we do is perfectly ripened, ready to be served.” He continued with,”They’re all on the menu because they’re equally as good. I’m not going to tell somebody who feels like they want fish to eat the steak, or those who want the steak to eat the fish. Trust me when you can’t go wrong. And if that strikes a chord, you should order that. And by the way, come back next week and order the other one.” McCarty does not want a customer to come once a year, designing the menu 45 years ago so that it wasn’t formal, fancy or pedantic. It was—and still is to have food brought out, people to have a good time and taste a wide variety of sorts.
Now, McCarty’s interest for the restaurant/ hospitality business began in September of 1969. McCarty grew up in Briarcliff Manor, witnessing his parents and their friends entertaining each other with parties of all types. He said “They threw wild parties of all sizes and shapes—from black tie, all the way down to casual barbecues, parties at the beach, parties in the forest, parties in the mountains. They [his parents] just had a great group of friends, and they embodied this sort of joie de vivre.” So, rolling around to 1969, that was the time when McCarty was going off to spend his junior year
of high school in Rennes, Brittany, in France. Right before his trip, his parents took him to Laurent—a classic French restaurant in NYC. It had beautiful decor with the sorts of likes of Maxine’s in Paris. There, McCarty had the epiphany that his experience at Laurent was like the parties his parents and their friends had. McCarty’s epiphany continued when he saw his father and mother’s best friend fighting over the check, having stated, “This is like throwing one of my parents’ parties except for at the end of the night, you give everybody a check. In the middle of the meal, in walks the owner— Laurent himself. You could feel the energy in the room go through the roof. It’s like you took a dimmer and just flashed it up to full power; he was working the floor, everybody’s talking and everybody’s laughing, having a great time.”
After dinner at Laurant’s, it was time to take an 11-day student boat ride to France. From what McCarty had known growing up—food was food; simple and good. He stated “ Food and cooking wasn’t the intellectual insanity that it is today. It was just a matter of course. You always had good food and it was always extremely simple. In other words, nobody spent a lot of time futzing around on the plates. It was just, they bought good, great ingredients.” His experience had transformed on the boat, having met the Dolce Vita, as the Italian chefs of the boat met him and all those on it, with a five meals a day: breakfast, lunch, dinner, snack in the morning, snack in the afternoon. McCarty said, “Even though we were students, they [the chefs] still adhered to. And that was something which I really learned from them. I said ‘you know, they didn’t care if we were rich adults on some cruise line. These are a bunch of scraggly kids with backpacks and no money.’”
A year had passed and McCarty had learned that France had a hotel and restaurant school— the Ecole Hôtelière de Paris—, that there was another route in life to learning, other than getting a degree, as there was a bigger selection of trades. With the knowledge of the Ecole Hôtelière de Paris, McCarty’s interest for the restaurateur life had developed. He went back to the U.S., getting his high school diploma but returned to France to enroll in a three year program at the Cordon Bleu. He also attended the Ecole Hôtelière de Paris, a school for French students—all the while he became fluent in French when staying with a family in Brittany— and Académie du Vin, a wine academy.
Based on McCarty’s experiences, during the time he was learning about the restaurateur life, all the restaurants were the same—the same menu based on the Escoffier cookbooks and recipes, being that whether you were in Berlin. Rome, London, Paris, Chicago, Boston, New York, you would find the same style of cooking. McCarty said, “ If you were the best restaurant in the city, you were a classical French restaurant. It was like the Olympics, everybody ran the same race. It was who could do it better, but there was no inventiveness. There was no fusion. Your goal was to perfect it.”
McCarty wanted to be different. He moved to California in 1975 and that’s when he told himself, “Ok, what’s happening here?” He proceeded to call up the food critic for the LA times, and asked her who knew the most about food and the most about wine. The woman gave him the name of Jean Bertranou from L’Ermitage, the best French restaurant in the city. At the time, Bertranou was the only one who had begun to move away from Escoffier and at the same time, not 100% embrace Nouvelle Cuisine, which to McCarty, started to become ridiculous, having stated, “You know, a 16-inch plate with one scallop on it and a leaf of chervil.”
With continued research, McCarty was strengthening his knowledge on how to make a California restaurant successful. About starting his business, McCarty said, “California was phenomenal. The climate is excellent. and with Jean, I began to study the local ingredients,
what grows here, how often it grows here, what the different seasons are.” After learning much about California, McCarty then decided on how he wanted his restaurant to be. He said, “ I want to make a new American restaurant. I don’t want to have waiters in tuxedos. I don’t want the design to look like Maxine’s. My wife’s a painter and we had a lot of friends in the art business and the art gallery business— we want it to look like that. We wanted the music to not be classical, but contemporary jazz, and to be outdoors.”
Michael’s has a long proven success story, having flourished how it has after so many years. McCarty said, “The key to my restaurant, when we opened [Michael’s of Santa Monica] in 1979, was that it was virtually 60% outdoors in a beautiful lush garden and very few restaurants had that in LA.” He also said that word of mouth has always been the success of his restaurant. “Publicity is great—and now with all this social media, but the number one reason why we’re still 35 years in New York and 45 years here [in Santa Monica], is because we have a consistent package, the whole thing.” McCarty also attributes timing and location to his success, as he truly was in the right place at the right time, including going with his gut— waiting 10 years to open up his New York restaurant, because he knew the spot he wanted was going to be available, he just had to wait his turn. 35 years and still succeeding proved him right.
When discussing decor for Michael’s in New York, McCarty said, “We have almost a timeless look—like an art gallery, and that look has never changed and most likely will never change. The garden room there has like a pavilion, and it goes out and overlooks a fabulous garden with the light coming in, so it’s like California in New York. We didn’t go the route that all these fancy restaurants have done where they spent $20
million in the basement of a $3 billion dollar building. That’s all great; that’s just not us.”
For Santa Monica, McCarty said, “We had a distinct style 45 years ago. Fancy flowers, great silverware, china from France, beautiful garden, lots of art on the walls, indoor, outdoor. We evolved with the time back in 2016, from a white tablecloth restaurant to a more casual, still elegant, still professional look. I was also able to open up the entire restaurant. We have a history, rotating our art consistently. We have beautiful private rooms upstairs. My wife always curates shows. She knows how difficult it is to get a gallery. Whether it was famous artists like Ed Ruscha and his best friend, Joe Goode or it was John Baldessari, or it was Lori Precious, which is up right now, or it was John Baldessari’s eight assistants, it was always a combination of the local artists that we knew here. One of the reasons why people go to the restaurant is because they’re always looking to see what our art is.” The clientele at Michael’s includes many notable individuals such as Martha Stewart, Bette Midler, all the art gallerists and more.
Photos courtesy of Darren Friedman
When discussing adapting to current times and what is being done to keep business going, McCarty said, “ We’re always on the lookout for great stuff. With the weird climate stuff going on, so many things are different that you’re constantly sourcing—new ingredients, new farmers are coming to us with stuff, new fishermen bring stuff. However, McCarty stated, “ We’re very conscious, but at the end of the day, the number one thing is hospitality. It’s taking care of people. People want to be taken care of.” One of the many ways to make that happen is by looking at the overall setting, every member on the team. McCarty added, “I always say this, it’s like when they used to publish a big picture and say, ‘What’s wrong with this picture?’ And you’d have to go in there and figure out what was wrong. That’s the one thing I teach my managers—attention to detail. They look at the dining room and go, okay, what’s wrong with the dining room right now? It’s the observing eye on the eight ball.”
Additionally to how he operates, McCarty said,“Make sure the whole thing is like you’re the conductor, the director of the movie, the conductor of the symphony, the director of the Broadway play. You’re open for business every night. It’s always a party, but it’s a show and you want your clients to give you a standing ovation when they walk back out the door.”
Providing above board hospitality.—that’s how passionate McCarty is about what he offers— the Michael’s way.
Michael McCarty
Dish at Michael’s
Michael McCarty
Magma Monthly Getaway
For 12 years, Magma Global, an independently owned and globally recognized luxury travel agency, has been dedicated to crafting unforgettable experiences with highly personalized service and unparalleled access to unique destinations. In every issue, we take you to some of our favorite places and share what makes them so special. As an independent company, we are here for you 24/7 via phone or email.
In March 2023, St. Regis Kanai marked the brand’s debut in Mexico. Just a short car ride from Cancun Airport, you’ll find yourself transported to the Riviera Maya and the secluded Kanai development. This architectural marvel was designed by the worldrenowned Mexican architectural firm Edmonds International, with interior design by Chapi Chapo. The St. Regis Kanai Resort is suspended above a mangrove forest, with various elements of the hotel connected by elevated walkways. Guests are welcomed into the magic of Kanai with a multi-story open-air water installation leading into the main lobby. Floor-to-ceiling panoramic views of the mangroves transition seamlessly into lush gardens and an expansive outdoor lawn with direct access to two miles of pristine white sand beach.
The hotel features 124 guestrooms, including 19 suites and a 2,300 sq. ft. Presidential Suite, each offering ocean views and a private terrace or plunge pool. The spacious guestrooms incorporate design elements and rich materials inspired by the surrounding environment, from the mangrove trees and nearby cenotes, to the stars above. Thoughtful details include custom hanging mirrors, bedside tables, ceramic light pendants and intricately carved walnut wood headboards. Guests of all room categories enjoy access to the St. Regis Signature Butler Service.
Email ellie@magmagt.com to plan your next getaway!
www.magmaglobaltravel.com @MagmaGlobal @MagmaGlobal assistance@magmagt.com
Photos courtesy of the St. Regis
3 Reasons We Love It:
Easy Getaway
A quick three-and-a-half-hour flight from New York lets you escape the cold and be dining on the beach by lunchtime.
Boutique-Size Hotel
With just 124 rooms, the hotel offers an intimate atmosphere that is never overcrowded, ensuring you’re always just a two-minute walk from the beach or pool.
High-Touch Service
The signature St. Regis Butler Service ensures every room has a dedicated butler to cater to your every need—whether it’s more towels, sunscreen, or a dinner reservation.
3 Things to Do While There:
Dine at Toro by Richard Sandoval
This beachfront restaurant and cocktail bar features a menu that combines local Riviera Maya ingredients with culinary elements rooted in Eastern Mediterranean traditions.
The Spa Indulge in signature treatments like the Secret Garden ritual, where you handselect ingredients from the hotel’s garden to personalize a body scrub and mask. Another standout is the Celestial Energy treatment, inspired by Mayan cosmology, which uses herbal cleansing, hot stones energized under the moon and stars, and aromatherapy aligned with the moon’s phases.
Cooking Class by the Pool
Participate in daily cooking or cocktail-making classes by the pool, or visit the live grill station offering freshly caught seafood made to order.
3 Magma Insider Tips:
Explore Kanai’s Development
Kanai also hosts the Edition and Etero hotels, each featuring exceptional restaurants just a quick two-minute golf cart ride away. Your butler can help you secure reservations at either.
Family-Friendly Convenience
The kids’ club is located next to the main pool, making it easy for both kids and parents to enjoy the day while you relax poolside.
Room Recommendations
Opt for a room with a heated plunge pool on the main level—perfect for couples or families seeking added comfort and luxury.
ASPEN ART MUSEUM’S SLOPESIDE SOIRÉE
SEASON
Luana Seu, Ali James, DJ Watkins
Nick Hissom Atmosphere
Sharaya Kortus, Jamie Contractor, Eryl Masters
Over 300 guests gathered to support the Aspen Art Museum’s educational programs and initiatives. The soirée successfully raised vital funds while offering an evening of art, celebration and
On December 30, 2024, the Aspen Art Museum hosted its beloved annual winter celebration, The Slopeside Soirée, on the museum’s Rooftop Café. The event, themed “Aurora Borealis,” brought together over 300 guests to usher in the winter season while supporting the museum’s curatorial and educational programs. Co-chaired by Alexander Hankin, Sterling McDavid and Makenzie Moon Phelan, the benefit featured music by seminal, chart-toping musician Cedric Gervais, with an opening set by Natti. Guests enjoyed a sparkling, memorable evening replete with champagne, cocktails, hors d’oeuvres and desserts set against the scenic Aspen mountain backdrop.
The Slopeside Soirée was supported by the host committee of Lauren Allday, Jayma Cardoso, Kelcee Corwin, Tom Ferder, Avery Freedman, John Giordano, Erica Jackowitz, Ryan Jensen, Yasmin Kazeminy, Fraser Olender, Oyin Olowokere, Noor Pahlavi, Joseph Spieczny and Chloe Woods.
The evening featured a warm, vibrant atmosphere and entertainment, with notable guests including Victoria Brito, Cathy Guetta, Sailor Brinkley-Cook, Nick Hissom, Isabelle Trapnell Marino, Brooks Marks and Kameron Ramirez. Attendees also enjoyed the museum’s current exhibitions, Heji Shin’s America: Part One, Ugo Rondinone: the rainbow body, Shuang Li: I’m Not and Megan Marrin: Austerity.
The benefit was made possible by the generous support of Moncler, with additional backing from Chase Sapphire Reserve. Special thanks to The Snow Lodge, Pearl Street Caviar, Kemo Sabe, Cultured and Lalo Spirits. Desserts were provided by Rayo Events.
Proceeds from The Slopeside Soirée directly support the Aspen Art Museum’s educational initiatives, such as the Youth Art Expo, helping ensure that art remain accessible, inclusive and inspiring for local residents, students and visitors alike. Youth Art Expo 2025: Architecture & Imagination invites over 1,000 K-12 students throughout the Extended Roaring Fork Valley to engage their creativity as they reimagine spaces, buildings and cities in response to creative prompts with no assigned limits. The Museum provides participants with all necessary materials, and showcases their artwork in an exhibition to be enjoyed by the entire community from April 16 through May 18, 2025.
Makenzie Phelan, Alexander Hankin, Sterling McDavid
Lauren Allday
Augustina Mistretta, Tim Sack
Photos courtesy of Madison McGaw/BFA.com, courtesy of Aspen Art Museum
Hortus Unveils a Fresh Take on Dining with a New Korean-Casual Concept
Hortus transitions from its formal fine-dining roots to a more relaxed, Korean-inspired menu with a casual dining approach. The new menu, crafted by Co-owner and General Manager Suhum Jang (formerly of Per Se, Daniel and Jung Sik) and Consulting Executive Chef Youjin Jung (formerly of Del Posto, Babbo and Boulud Sud)—both Culinary Institute of America graduates—reinvents Asian cuisine. Guests can expect a bold, fresh take on Asian flavors served in a refined yet welcoming atmosphere that perfectly complements the innovative dishes.
Hortus, meaning “garden” in Latin, reflects the emphasis on freshness, and the garden’s theme runs throughout the interior. The contemporary design balances style and comfort across four distinct areas. The first floor features a vibrant bar dining space, complete with an open kitchen and a Chef’s Table, perfect for intimate group dining and special tasting experiences. Upstairs, the main dining room offers a sophisticated ambiance with hunter green walls, unique lighting fixtures, plush silver-blue chairs and cozy round banquettes, creating an inviting setting for sharing food and conversation. The lounge area features live jazz performances, while just beyond, a glass-enclosed atrium dining room offers year-round comfort with air conditioning for summer, and heating for the winter months. This versatile space is ideal for large groups and private events.
Small plates take originality to the next level. Created for sharing or sampling, these items include: Tempura Trio, consisting of lightly panfried calamari, softshell crab and cod croquette; Salmon Crudo, with umeboshi “Japanese plums” crème fraiche, pickled mushroom, yuzu kohso vinaigrette—a paste made from chili peppers, yuzu peel and salt—which is then allowed to ferment a complex combination of layering flavors and spices), Korean N’duja—fusilli pasta with Korean smoked pork sausage, smoked paprika, grano padano cheese and gochujang butter that has a bold crimson color and is deeply rich in flavor and Wagyu Gui—an A5 wagyu beef seared tableside served with a mixed combination of hot chili oils and fried crispy onions. Guests are instructed to roll the Wagyu like a cigar and pop the buttery soft meat that melts in their mouth.
Larger plates are generous and meant to be shared: Steak Frites, galbi marinated and served with smashed peewee potatoes and a side of shiso butter; Fresh Cod, poached and cold smoked, served with potato, fried leek and a yuzu ikura velouté; Sauteed Duck Breast with sweet potato
puree served alongside an arugula and fennel salad and Abalone Sotbap with abalones from Wando-Korea served with soy butter and Korean radish.
For those seeking a curated dining experience, the Three-Course Prix Fixe Menu offers the perfect solution. Priced at $63, guests can choose their first two courses from the small plate selections, followed by any main dish for their third course.
To enhance the meal, wine pairing options are available with each course for an additional $37.
Suhum Jang curated Hortus’ specially selected wine list, which includes bottles of fine sparkling wines and champagne, and red and white wines from France, Italy, New Zealand and the United States. Also on the menu are Japanese and Taiwanese craft beers, seasonally rotating bottled beer selections, premium soju and an extensive sake list.
Hortus offers several Sotbob options for lunch, translating to “Korean rice pot” for takeout or dine-in. The rice’s distinct taste and texture come from the pot, which distributes heat evenly, allowing the rice to cook perfectly. 12 premium selections are available, including Uni and Ikura, Wagyu, Charred Eel, Spicy Pork and Eggplant. Complementing the protein are four banchans, curated to rotate seasonally, which include kimchi, shishito peppers, soft tofu with Bordeaux and a refreshing house salad.
Indulge in the ultimate dessert experience with Hortus’ exquisite offerings: the Matcha Tiramisu, paired with creamy vanilla ice cream, the warm and comforting Mango Bread Pudding with golden raisins and the refreshing Yuzu Panna Cotta topped with raspberries and a buttery crumble.
Live Jazz performances can be found in the lounge every Wednesday, Thursday and Friday from 7-10pm. No cover charge, walk-ins are welcome.
HOURS:
Lunch: Tuesday – Sunday 11:30 am to 3 pm
Dinner: Every day from 5 pm to 11 pm
SEATING CAPACITY:
Bar: 10
Lounge: 18
Main Dining Room: 40
Atrium: 22
Photo courtesy of Balenciaga and WGSN Catwalk Library
FROM ONLINE MICROTRENDS TO IRL SPACES
The breakneck proliferation of online-generated microtrends has been falling from the heights of their TikTok zenith—where a new “core” was once seen every few weeks and embraced by an increasingly online audience, particularly among Gen Z. As WGSN Senior Strategist for buying, Jessica Seddon explains, “They were too saturated in the market between 2023 and 2024 and it wasn’t sustainable, in terms of the environment but also personal spending. Consumers’ spending power isn’t strong enough to keep up with all the changing trends so it has driven them to return to personal style and more considered consumption.” As the pendulum swings toward an eager return to IRL spaces and experiences—for work or pleasure—consumers are planning their looks and wardrobes around the practical implications of what or where they’d be needed and not necessarily to fit into a purely online aesthetic. Their looks will need to be seen in the wild—not just on a screen.
What are the opportunities?
without diluting the brand’s core product and aesthetics. “Retailers are increasingly embracing cross-category merchandising which creates stories that speak to these lifestyles and offers versatility to respond in-season. This will continue to provide plenty of opportunities to drive upselling in future seasons,” said Clare Scullion, strategist, WGSN retail and buying.
Catwalks
Brands and retailers can capitalize on this change by creating captivating stories that speak to their consumers and their needs. The tricky question is—how will they know what the pivotal influences for those stories should be? The first step should be to clearly understand which trending aesthetics have short- or longterm potential. WGSN’s TikTok analytics score gauges the strength, lifespan and investment scale for a particular trend, equipping clients with a valuable tool for deciding how best to respond to it. Another factor in building an enticing story is authenticity. For shoppers basing their purchasing decisions on their lifestyles beyond mere aesthetics, being sure of a brand’s design direction is vital. Brands should always ensure that product direction and collaborations stay true to the ethos that garnered their customers’ loyalty. Ralph Lauren, for example, recently infused its classic Americana collections with sportier elements through strategic partnerships with the US Open and the Yankees. These collaborations provided an opportunity for cross-category merchandising
We also see this cross-category merchandising played out in the Pre-Fall 2025 collections. WGSN’s Nu Eclecticism for A/W 25/26 explores how consumers crave individuality and reject standardisation, prioritizing key items and how they could be styled rather than limiting the items to individual aesthetic trends. Take the poet blouse, for instance. For Pre-Fall, the top has broken free of its cottagecore styling. At Max Mara, it’s part of sleek, cosmopolitan city looks. At Kallmeyer, its look is more laid-back and paired with slouchy trousers. At Valentino, it’s used to pull together eccentric maximalist looks.
Beyond 2025
As we look beyond 2025, the importance of personal styling and the influences that shape it remain important. As discussed in WGSN’s Big Ideas 2027: Fashion report, differentiation will be crucial for maintaining consumer interest as they face overstimulation and ongoing caution about spending habits. To cut through this overstimulation and target consumers’ true interests, brands keep abreast of trending cultural influences which have long-term appeal in their market. To differentiate between microtrends and those with true staying power, keep up to date with WGSN’s analysis on trend shifts. Get ahead with the forward-looking forecasts and scoring of current online content in WGSN’s TikTok Analytics reports.
Photo courtesy of Chloe and WGSN Catwalk Library
Photocourtesy
COLLABORATIONS, ACTIVATIONS AND A FASHION SHOW LAND IN NEW YORK WITH THE RETURN OF CURVE; NORTH AMERICA’S LARGEST INTIMATES SHOW
Curve New York’s biannual event at the Javits Center’s River Pavilion brought together domestic and international lingerie brands from 19 countries. With over 150 exhibitors, including 20 new brands, showcasing Autumn/Winter 2025 collections, retailers, buyers and editors were offered a chance to discover the latest in intimate apparel, swimwear and accessories. “The intimates industry has seen a major shift from the rise of pandemic pajamas to a resurgence in luxury lingerie, with lace, silk and high-end pieces booming again,” said Raphael Camp, CEO of Comexposium North America. “International brands now start their buying season at Curve New York, as the lingerie market, valued at over $70 billion, continues to grow. Buyers return season after season to discover new brands and trends, and the industry is projected to grow 7% through 2030, driven by inclusive sizing, diverse fabrics and innovative products.”
For the first time, Curve introduced Object of Desire, an exhibition curated by Igor Pacemski, founder of Noblesse Oblige. This luxury experience allowed attendees to explore new collections in an atelier-like setting, catering to those with a passion for high-end design. The co-op included six emerging brands, Culture Tree Designs, Jessica Russell Flint, MilaKrasna, Ms A London, Noblesse Oblige and Scandale.
“Object of Desire created a platform brands will love to return to until they graduate into fully fledged Curve exhibitors,” Pacemski mentioned. In reference to his own fashion label, Noblesse Oblige, Pacemski noted how the brand had grown. “This brand originated from unusual prints and color combinations. The Curve team’s support helped the brand flourish—and we’re forever grateful,” remarked Pacemski.
Curve’s VIP Fashion Show at the Hard Rock Hotel offered a preview of FW25 collections ahead of New York Fashion Week (NYFW) over cocktails and hors d’oeuvres. The runway dazzled attendees with a range of designs, from delicate lace lingerie to activewear and sequined pieces. The show celebrated 18 standout brands: Anita, Aubade, Chantelle Pulp, Chantelle X, Cosabella, Dita Von Teese, Elomi, Lascana, Leonisa, Lise Charmel, MeUndies, Montelle, Natori, Noblesse Oblige, Oh la la Cheri, Rosa Faia, Simone Perele and Skarlett Blue.
Among the new brands featured at Curve was Fima, a Peruvian brand known for its use of organic pima cotton to create natural fiber underwear. Fiorella Magan, co-owner of Fima, emphasized their commitment to women’s health through cotton-based garments.
“We are actually the only brand with pima cotton today. We are from Peru and our main goal is for women to be taking care of their health. That is why we only produce garments that are made of cotton. Fresh, all the way from Peru!” Magan notes.
Other new brands discovered at the show include: After9, Archipelago Botanicals, Chicback, CLoud, Denise Rae Designs, Eroe, Esteem Apparel, Floruisse, Gisela, Item M6, Jackie London Shapewear, Katie Kime, Lascana, Marietta Baderna, Milakrasna, Ms A London, Scandale, Self Collection, Ubras, Valnue and Yang.
Curve featured an array of engaging panels and workshops, starting with The Fashion Edit, led by Trendalytics’ Kendall Becker and editor Amber Rambharose, which explored the latest fashion trends from B2B and B2C professionals. Clientbook’s “Clientele Like A Rockstar!” offered strategies to enhance client connections, and Speed Dating, hosted by Curve, provided networking opportunities in a matchmaking environment. National fit specialist Freddy Zappe of Eveden certified attendees as fit professionals in her Fit Workshops & Bootcamps. In collaboration with the Fashion Institute of Technology, Curve also showcased FW25 collections with on-floor visuals curated by FIT students. Eveden’s Daily Runway Shows returned, highlighting fuller-figure lingerie from brands Freya, Elomi, Goddess and Fantasie. Meanwhile, Revealed Issue No. 12, featuring industry insights, lingerie trends and retailer highlights, was available at the show, with Curve exhibitor Ajour gracing this season’s cover.
Artist Sara B. Yo, also known as The Intuitive Creative, brought the event to life through live painting and personalizing Curve-inspired postcards with her artwork. Additionally, Curve partnered with Ellen Lewis and Purple Strong for the Survivor Stories exhibition, which honored domestic violence survivors wearing eight different Curve brands. The exhibition celebrated how lingerie helped these women reclaim their confidence, with photographer Jacob Miller capturing their powerful stories. Survivors shared how wearing beautiful lingerie helped their healing journey, and much of the lingerie was provided by Heidi’s Leather and Lace Boutique, owned by survivor and advocate Heidi Morrison.
Curve Los Angeles took place on Feb. 2324 at the Westdrift Hotel, where attendees connected with top brands like Entos and Scarlett Gaqsue and enjoyed manicures and a cocktail party for networking.
SNOW XUE GAO
Snow Xue Gao debuts its Fall/Winter 2025 collection, “Designed for New York Winter,” with an exclusive New York Fashion Week (NYFW) presentation at its flagship store. Inspired by how real New Yorkers embrace winter, the collection expands on the brand’s signature wool plaid coats, introducing plush faux fur, rich wool blends and sculptural vegan fur coats, redefining cold-weather dressing with effortless sophistication.
Rooted in the city’s winter energy, the collection captures the layered, eclectic style of Nolita, Soho and the Lower East Side, where fashionforward women mix statement outerwear with miniskirts, tailored separates and bold textures. Oversized faux fur coats paired with structured skirts and thigh-high boots, asymmetrical wool skirts beneath tailored jackets—each look reflects the practicality of braving New York’s cold in style.
DSW x Christian Cowan
DSW debuted their FW25 collaboration with NYC designer Christian Cowan. The collection was shown via runway format at The Glasshouse, located off the West Side Highway in New York City’s midtown district.
Following the success of their debut collaboration during NYFW last September, the FW25 collection prominently featured DSW footwear in every look. Last night’s collection also introduced six exclusive garments designed to incorporate DSW shoes directly into Christian’s creations, taking the partnership to new creative heights.
Photos courtesy of Snow Xue Gao/Ni Ouyang
Photos courtesy of DSW
Authentic Roz’
NYFW DEBUTS
Aaron Potts
Aaron Potts debuted his FW25 collection for A.Potts as part of New York Men’s Day. Taking place at Location05 in Hudson Yards, the collection was accompanied with jewelry by Tribe Aesthetic, hats by Ashaka Givens, and footwear by Andre Assous (women’s) and Florsheim (men’s).
Collection inspiration: Black panthers and spotted leopards, grey matter, black textures ... chic, progressive, modernist, unfooled, unimpressed and knows art is revolution
Authentic Roz’ unveiled the I Am Different collection, a bold exploration of personal and cultural identity through the lens of fashion. Designed by Rayane Alami, the 24look collection serves as a visual manifesto of self-discovery, challenging societal norms and redefining the intersection of heritage, philosophy and modern elegance.
Inspired by the myth of Prometheus, I Am Different is a bold statement for those who push boundaries in search of knowledge and self-expression. Blending Moroccan aesthetics, Japanese minimalism and Italian craftsmanship, Alami creates elevated, sustainable streetwear designed for a new generation of disruptors.
Each piece is a psychological tool, designed to empower the wearer to reclaim their individuality in a world of conformity.
Photos courtesy of Ned and Aya
Photos courtesy of Authentic Roz’
SIRIVANNAVARI
For Autumn-Winter 2025/26, Sirivannavari has reimagined the commanding presence of equestrian attire through an avant-garde lens, combining heritage with artistic rebellion. Strength is present in every detail, complemented by a touch of poetic grace. This season, sharp athletic silhouettes are paired with couture craftsmanship, striking a fine balance between structure and fluidity.
“Equestrianism is not merely a sport. It is a world of elegance, discipline and artistry that has deeply inspired me. From the rider’s graceful style to the horse’s powerful beauty, every element, bits, bridles, saddles and stirrups, tells a story of heritage and refinement. This collection is my homage to that world, reinterpreted through couture craftsmanship and modern sensibility,” said Her Royal Highness (HRH) Princess Sirivannavari Nariratana Rajakanya, founder and creative director of Sirivannavari.
The Collection: A Bold Reimagining of Equestrian Heritage
Equestrian tradition takes on a new edge, merging power with refinement. Sharp tailoring, sculpted shoulders and sweeping capes reimagine the classic riding jacket with commanding presence. Corsetry channels Gothic romanticism, shaping silhouettes with an armor-like allure, while long coats with bold lapels evoke cinematic grandeur. High-necked blouses, lace accents and flowing capes add a touch of dark poetry, contrasted with leather harnesses and gleaming metallic hardware, striking the perfect balance between delicacy and strength.
Textures are highlighted, layering rich velvet, structured jacquard and luminous leather with sheer chiffon and delicate lace, balancing strength with grace and heritage with modern craftsmanship. Embroidery and metallic details, inspired by bridles and harnesses, bring equestrian heritage into every piece with precision and artistry.
The color palette deepens this narrative as midnight blue, obsidian black and noble burgundy stand boldly against stark ivory and shimmering silver, evoking the glow of moonlight on polished saddles and capturing the timeless elegance of equestrian nobility.
Menswear: Tradition Redefined
Paying homage to equestrian heritage, the menswear collection blends classic craftsmanship with modern sophistication. Tailored mantles, trenches, double-breasted blazers and gilets exude aristocratic ease, while slim-cut jodhpurs introduce a rebellious edge. Tartan wool ponchos and cashmere jackets add distinctive character, with reimagined check prints offering a fresh, contemporary take on tradition.
Every element showcases the brand’s dedication and commitment to craftsmanship and innovation, from saddle-inspired fastenings to bridle-influenced closures. Adding a bespoke, artisanal touch, the creative director’s handdrawn horse sketch is elegantly transposed onto a silk-cotton shirt, bringing exceptional craftsmanship to the forefront.
Leather Goods: Equestrian Icons Reinvented
This season’s handbag collection reinterprets classic equestrian essentials, transforming functional riding gear into sophisticated statement pieces. Each design achieves a refined balance of structure and fluidity, crafted from plush suede and supple calfskin. Finished with the brand’s signature golden clasps, it draws inspiration from the intricate mechanics of “horse tack.”
Henry Drawstring: This supple leather bag is crafted for versatility, elegantly shifting from work to leisure. Its tubular silhouette, inspired by traditional saddle storage, blends heritage with modern functionality. The fluid drawstring closure showcases exquisite craftsmanship, combining refined elegance with everyday practicality.
Martingale Sac: This sleek, structured design takes inspiration from the curve of a saddle pommel. Its sculpted crescent form and refined lines reflect expert craftsmanship, while the contrast between soft suede and smooth calfskin adds depth and character. Thoughtfully designed, it brings a touch of heritage to modern versatility, making it a timeless companion for any occasion.
Dream Bucket: This cylindrical masterpiece is inspired by equestrian utility, designed to be both lightweight and perfectly structured. Blending form and function with precision, it features a secure top flap, a sturdy handle and a saddle-inspired strap, ensuring versatility without compromise. Signature equestrian hardware, from stirrup-shaped buckles to saddle belt-inspired straps, highlights the collection’s attention to detail.
Shoes and Accessories: The Finishing Touch Accessories elevate utilitarian riding elements into artistic expressions of refined luxury. Leather harnesses, sculptural belts and elongated gloves add a modern touch of armor. Knee-high riding boots merge practicality with high-fashion sophistication, bringing timeless equestrian style into a contemporary vision.
The shoe collection ranges from bold riding boots to architectural pyramid-heeled mules and handcrafted leather sandals. The signature
pyramid cone heel, made from transparent plexiglass and luxurious leather, blends timeless elegance with cutting-edge innovation. Pushing the boundaries of design, costume jewelry reinterprets the bold geometry of equestrian elements such as horse bits, reins, stirrups and bridle chains, transforming them into sculptural metalwork of exceptional artistry. Sterling silver is the main focus, enhanced with leather accents to add depth and complexity. The collection is further elevated by a wool cap and belt, both designed in the distinctive shapes of a saddle and stirrups, bringing the equestrian spirit to life.
Sirivannavari Autumn-Winter 2025/26 reimagines equestrian heritage with bold sophistication, bringing power and grace into perfect harmony. This season, the collection paints a timeless picture of the eternal bond between horse and rider, reflected in sculptural silhouettes, exceptional craftsmanship and cinematic allure. Each piece, blending conscious design with contemporary sophistication, is made for the modern woman, embodying the essence of confidence, elegance and command— captivating at every turn.
Photos courtesy of Sirivannavari