Vol. 1 #6 | November 2015
Lidia Bastianich Everyone’s Italian Nonna! Plus:
Manhattan’s Trendy Cuisine Magical Holiday Shopping It’s London
Dancing Into New York Michael Flatley’s Genius
CENTER SECTION FEATURE: Lincoln Center t The King & I t Big Apple Circus
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Feature
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Table of Contents
6 11 95 96
Editor’s Letter Lidia Bastianich: Everybody’s Italian Nonna! Letters To The Editor Bumps, Ruts and Bouquets
Theater
17 22 25 29 33 36
Oh My, London For The Holidays Vero’s Kimpton St. Kitts: Caribbean Golf On The Upswing Langkawi: A Magical Destination Belize: Paradise Found Steamboat Springs: Ski-Town USA
Spas & Health
57 58 62 64 67 68
Emeril: Kick It Up A Notch The City’s Top Chef ’s Holiday Choices Estiatorio Milos: It’s Greek To Everyone Miss Mamie’s Spoonbread: Soul Food For The Soul Station LIC: Tom Cruise’s Last Cocktail Andiamo: A Draw For Manhattanites
Travel
Dining
Real Estate
70 Williamsburg : The Hottest Destination 75 One57: Pure Luxury At $35.2 Million 4 | NEW YORK LIFESTYLES MAGAZINE | NOVEMBER 2015
41 45 46 51 54
Michael Flately: Final New York Tour Lincoln Center: Beating Heart Of Culture Big Apple Circus: A Show With Heart The King And I Hits Its Stride The Making Of A Show
83 85 87 89
Your Smile Can Affect Your Life And Your Career Dealing With Personal Issues Guardians Of The Mountains: National Ski Patrol Still Skiing At 70 +: Seniors Ski Free
Finance
79 Resorts Expands Amenities For Business
New York, New York
91 New York’s Hometown Airline Helps Kids Read 92 NY Yankees & Starkey Help Kids Hear Again Cover photo courtesy of Lidia Bastianich Pg. 15: photo of Rockefeller Plaza by Nicholas LabyrinthX
From the Editor’s Desk hings just keep getting better and better. Since our inception just a few short months ago, New York Lifestyles Magazine has become, arguably, the hottest new publication in the Big Apple. The credit for that is two-fold. First, we have to give a big Shout-Out to our amazing staff of writers. We are fortunate to have contributing writers from across the country who have been journalists for decades. They are experts in travel, real estate, health, finance, theater, dining out, entertainment, sports and much more. They cover areas that are of interest to New Yorkers and, we are pleased, New Yorkers are increasingly looking to us for information on those areas. Simply by looking at the issue covers you’ll see the “Names” who participated. Look inside and you’ll see an eclectic cross-section of people and interests. Our covers have featured well-known New York TV newsman, Ernie Anastos. Magicians Penn & Teller appeared on the cover without making anyone disappear and tennis star John McEnroe cooperated without throwing a tantrum. Major TV personality Joan Lunden shared her inspiring story with us and Broadway icon Daryl Roth talked about her amazing career. One of our inside main features was Paul Teutel, Sr., the irascible, but incredibly pleasant head of Orange County (NY) Choppers and a familiar face on TV. This month we feature TV personalities and restaurateurs Lidia and Joe Bastianich on the cover and within their story, star of The Chew, Mario Batali adds his words of wisdom. It is with pride that we say no other New York magazine has brought to its readership such prominent and interesting people and stories. As we speak, some of our writers are visiting Vietnam, Cambodia and India to bring us the flavor of those countries. Others are researching real estate and business themes as well as the top eateries in and around New York. In the coming months we will feature both on the cover and inside pages some of the most well-known and iconic figures in finance and business, sports and theater, dining and health and much more. We are also working on creating some amazing giveaways exclusively for our readers. Check upcoming issues for details. We value your ideas and comments. If you have anything you would like us to know about, please drop me an email at bobn@newyorklifestylesmagazine.com. I look forward to hearing from you.
Bob Nesoff Executive Editor
6 | NEW YORK LIFESTYLES MAGAZINE | NOVEMBER 2015
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Check us out on the web! Vol. 1 #6 | November 2015 President / Publisher Bill Mason Executive Publisher Ernie Anastos Executive Editor Bob Nesoff Vice President of Sales Lyle Seltzer Director of Operations Kurt Nesheim
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Art Director Eric Duncan Travel Editor Sandy Nesoff Photographers Maybelle Webster, David Handschuh Medical Editors Peter Schmaus, MD Dr. Timothy Chase, DMD Contributing Writers Northeast Jon Haggins, Jeff Sylva, Stephanie Sylva, Ross Warren, Ed Curtis, Sandy Roberts, Dale Reynolds, Jason Wolfgang Gehlert, Jim Kierstead, Irwin Nesoff, Lucy P. Derm, Keri Zane, Stan Popovich Midwest Pacific Northwest Mira Temkin, Jodie Jacobs Curt Winston South Southeast Mona Hayden Pam Barker, Gerry Barker Real Estate Daniel J. Bollinger Webmasters Scott Cuollo, Richard Austin Sales Bill Mason Sr. - Director of New Business Development Ellen Marra - Director of Sales - Real Estate John Miller - Director of Sales - Travel Michael Stulmaker - Senior Sales Manager New York Sales Office (646) 259-2651
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Super Chef & Everyone’s Italian Nonna By Bob & Sandy Nesoff itting down to lunch with Lidia Bastianich in a crowded room has the feeling of a private meal with her at home. Lidia exudes warmth, a wonderful personality and makes guests feel right at home. And to top it off, she’s one heck of a chef. At 68-years-old she has the energy of someone half her age. She is the owner of several restaurants, including Felidia and Eataly; the latter with another celebrity chef, Mario Batali of TV’s The Chew. On a recent day Lidia greeted guests to a private luncheon at Felidia, organized to welcome Angelo Gaja, a vintner from Italy who produces an amazing variety of quality wines. She greeted the nearly two dozen guests as if each and everyone was a personal friend of long standing. Everyone immediately felt at home. Most of the guests were highly knowledgeable wine merchants who listened raptly as Gaja described the wine pairings set out with each dish. The whites were amazing and one person, who was not a fan of red wines, commented that Gaja’s product was both smooth and delicious. “One of the highlights recently was the opportunity to cook several meals for His Holiness, Pope Francis, during his visit to New York. We prepared baked goods, fruit, frittatas, yogurt and crepes for him.”
“My father saw what was coming and wanted to get us out. He sent us supposedly to visit relatives in Trieste while he remained behind. The Communists refused to let an entire family leave. They felt that by keeping at least one member behind, there was little chance they would defect to The West.” “Almost immediately after we were out of the country, he slipped out in the middle of the night and joined us.” Lidia’s early years were the antithesis of her life today. The family, along with many others fleeing the communists, ended up in the Risiera di San Sabba refugee camp. The camp was an abandoned rice factory partially destroyed toward the end of the war and had been converted by the Nazis to a concentration camp. While in the camp her mother was hired as a cook for a wealthy family and her father became their chauffeur. They remained in the camp for two years until their application to migrate to the United States was granted. Lidia was 12-years-old at the time. They moved to North Bergen, NJ and later to Queens, where she lives to this day.
That’s pretty high society for a girl born in Marshal Tito’s Communist regime in what today is Croatia. The city changed hands from Italian to Yugoslav and the Croat.
NOVEMBER 2015 | NEW YORK LIFESTYLES MAGAZINE | 11
“We were helped by Catholic Relief Services. We came to New York knowing no one. But they found a home for us and got a job for my father. And here I am today, the perfect example that if you give somebody a chance, particularly in the United States, they can find their way.”
After Tanya was born, Lidia began to train as a chef at Buonavia and was named assistant chef for the restaurant.
Lidia must have been a celebrity magnet. At age 14, the earliest age for a work permit in New York, she was employed at a bakery in Astoria owned by actor Christopher Walken’s father. After high school graduation she moved on to work full-time at an Upper West Side pizzeria.
“The restaurant became so popular that we came to the attention of some of the major food critics in New York. I started to give cooking demonstrations.”And that may have been the catalyst for her later career as a television chef.
Lidia had settled into the American way of life and had become a typical teenager. At her own sweet sixteen she was introduced to a fellow émigré from Croatia, Felice (Felix) Bastianich, also a restaurant worker. They were married in 1966 and two years later Lidia gave birth to her son, Joe. Four years later, daughter Tanya, was born. Both, years later, decided to become involved in the restaurants. “We opened a restaurant, Buonavia (Good Road) in Forest Hills and I was the hostess. We developed our offerings by copying the menus of some of the best Italian restaurants in New York. Then my parents went out and hired the best Italian-American chef they could find.” 12 | NEW YORK LIFESTYLES MAGAZINE | NOVEMBER 2015
“We did so well that we opened a second restaurant, also in Queens, Villa Secondo.”
“My father passed away in 1981 and we sold the two Queens restaurants. Then we bought a small brownstone in Manhattan that already had a restaurant located there.” The couple named the eatery Felidia, a contraction of Felice and Lidia. Although they later parted ways, the restaurant is still a reminder of the couple that started Felidia. The restaurant was an instant hit and received a coveted three-star rating from the very critical New York Times. Lidia and Felice wanted their children to have a solid education and made sure both went to college. Joseph had a very successful Wall Street career as a bond trader and Tanya, a summa cum laude graduate of Georgetown University, earned a Ph.D.
Joe, who had worked for his parents, convinced them to become partners in Becco (Italian for peck or nibble), which was opening in Manhattan’s theater district. Much like Felidia, Becco was an instant success and led to the opening of other restaurants in Kansas and Pittsburgh.
Try One of Lidia’s Recipes
By now her star was rising and her name was known as an excellent restaurateur and hostess as well as a chef. Julia Child, the world famous French chef, who also served with the famed OSS (Office of Strategic Services-the forerunner of the current CIA) during World War II and was now a TV personality, invited Lidia to tape a segment of her show. Child’s show, “Cooking With Master Chefs,” was on PBS and invited some of the top chefs to make an appearance. That appearance gave Lidia the confidence to expand her horizons. Unfortunately It came at a price. Felice and Lidia had serious disagreements over the pace of expansion and they split. Felice gave his shares over to Joe and Tanya. He passed away in 2010. In the last decade of the 1990s Lidia’s restaurants had grown into a family owned and operated business. “My mother had a big garden behind the home with a great variety of vegetables. I was able to pick totally fresh produce there and used them in developing recipes.”
Orecchiette with Clams and Zucchini Orecchiette con Vongole e Zucchine
SERVES: 6 People 1 teaspoon kosher salt, plus more for the pot ¼ cup extra-virgin olive oil, plus more for drizzling 4 garlic cloves, thinly sliced 3 medium zucchini, cut into ¼-inch-thick half-moons (about 1 pound) ¼ teaspoon crushed red pepper flakes ½ cup dry white wine 24 littleneck clams, scrubbed 1 bunch scallions, trimmed and chopped (about 1 cup) 1 pound orecchiette ½ cup chopped fresh Italian parsley Bring a large pot of salted water to a boil for the pasta. Heat a large Dutch oven over medium-high heat. Add the olive oil. When the oil is hot, add the garlic. Cook until the garlic is light golden, about 2 minutes. Add the zucchini, and season with the salt and crushed red pepper. Cook until the zucchini just begins to wilt, about 4 minutes. Add the white wine and bring to a simmer. Add the clams and scallions, stir, and cover the pot. Begin cooking the pasta in the boiling water. Cook the clams until they all open, about 5 to 6 minutes, discarding any that do not open. Uncover, and increase the heat to high to reduce and concentrate the sauce while the pasta finishes cooking. When the sauce is ready and the pasta is al dente, remove the pasta with a spider and transfer directly to the sauce. Add the parsley and a drizzle of olive oil. Toss to coat the pasta in the sauce, adding a splash of pasta water if it seems dry. Serve immediately. If you happen to get your hands on some zucchini blossoms, you can chop them coarsely and add along with scallions.
NOVEMBER 2015 | NEW YORK LIFESTYLES MAGAZINE | 13
Meanwhile, Joe had expanded his horizons and became a wine expert and was the head sommelier of their growing restaurant empire. “While Wall Street was certainly a valuable experience, it became clear to me early on that a career in finance was not going to be fulfilling,� commented Joe. “I knew what the odds of success were in food and wine, but you can’t put a price on getting up every morning, happy to be going to work.�
Try One of Lidia’s Recipes
“I’ve always loved wine,� he said. “I started working with the wines at my parent’s first restaurant when I was just 14. My mother used to call me a ‘born taster.’ The fact that we spent our summers in Italy visiting some of the best wineries in the country was a plus.� “Working with the family was great. My sister and I even wrote a book together last year: ‘Healthy Pasta, The Sexy, Skinny, Smart Way To Eat Your Favorite Food.’ We worked very well together as have Lidia and I over the years.� Joe recommends an affordable white wine, Villa Sparina Gavi di Gavi from Piemonte. “It’s easy drinking and available on a national level. For a red, I really like Fontodi Chianti Classico. If I was to splurge, I would have Cascina Francia Barolo.� The family thing must be working out well as Joe is a frequent guest on Lidia’s PBS program. Joe expanded his own horizons a bit by combining with Lidia and his friend, Batali, to open Eataly, a massive 42,500 square-foot restaurant in the Flatiron District at 200 Fifth Avenue. As usual, it was a resounding success, so much so that there are branches in Chicago and Sao Paulo, Brazil. Tanya put her Ph.D. in Italian Art History to use, opening a travel agency with Lidia, Esperienze Italiane. As with everything else they do, friends and family are all involved. Lidia, Tanya and Shelly Burgess Nicotra, executive producer of Lidia’s TV series, offer tours throughout Italy. Tanya’s husband, Corrado Manuali is the restaurant group’s chief legal counsel. Lidia has become somewhat of a conglomerate. In 2010 she offered an exclusive line of commercial cookware and serving ware on the QVC channel. She is also the author of 13 books. Lidia has served as a celebrity judge on MasterChef USA. Joe later served as a MasterChef judge as well. There are a number of Lidia Bastianich television specials and now she has her own television production company, “Tavola Productions.� She still lives in Queens with her mother, Erminia Motika Bastianich. Her mother’s kitchen was the stage setting for all four of Lidia’s television series. “Grandma� Erminia often steps in as sous chef in some of the TV episodes. Tanya and Corrado live only a few blocks away with their two children. Tanya is involved as well, serving as owner and executive producer of Tavola Productions, producing Lidia’s shows. She is involved, as well, in the daily activities of the family’s restaurants. “Food for me,� Lidia said, “was a connecting link to my grandmother, my childhood and my past.� Always family and friend oriented, Lidia ends each episode of her show with an invitation for her audience to join her family for a NFBM i5VUUJ B UBWPMB B NBOHJFSJ &WFSZPOF UP UIF UBCMF UP FBU w t
14 | NEW YORK LIFESTYLES MAGAZINE | NOVEMBER 2015
Grilled Shrimp with Arugula Sauce Gamberoni Scottati con Salsa di Rucola
SERVES: 4 People 32 extra-large shrimp in the shell (about 2 pounds) 8 sprigs fresh thyme ž cup extra-virgin olive oil 6 garlic cloves, crushed and peeled ž teaspoon kosher salt Ÿ teaspoon crushed red pepper flakes 1 large bunch arugula, stems removed, washed and dried well (about 3 cups)
Split the shrimp down the back with a paring knife, and devein. Cut almost all the way through the shrimp to butterfly them open, but leave the shells on. Toss the shrimp in a large bowl with the thyme, Ÿ cup of the olive oil, four of the crushed garlic cloves, Ÿ teaspoon of the salt, and the crushed red pepper. Marinate in the refrigerator for 1 hour. Meanwhile, in a food processor, combine the arugula, remaining two garlic cloves, and remaining ½ teaspoon salt. With the machine running, drizzle in the remaining ½ cup olive oil to make a smooth, thick sauce. Pour into a bowl, and set aside. When you are ready to cook the shrimp, heat a large nonstick skillet over high heat. Remove the shrimp from marinade, and add in batches, butterflied side down, until they are cooked through and just begin to pull away from the shell, about 2 to 3 minutes per batch. Add the shrimp to a large bowl, and repeat with the remaining shrimp. When all of the shrimp are cooked, add about half of the sauce to the bowl with the shrimp and toss well. Mound the shrimp on a serving platter, and serve with the remaining sauce on the side for dipping.
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Oh My – It’s London By Jodie Jacobs
oing to London for the holidays is like venturing to Oz. It’s full of magic. Of course, you have to visit old favorites if you have been there before, such as the Tate or Tate Modern, Portrait Gallery, Shakespeare’s Globe Theater, Tower of London (to visit the crown jewels) and the British Museum. First timers will also want to put them on the do list. However, if London is your December destination then travel your personal “yellow brick road” through the city’s shopping districts for their spectacularly decorated windows and sparkling holiday lights crisscrossing above the streets. The adventure continues inside department and specialty stores and down the aisles of food, chocolate and toy emporiums. The question is where to begin? Tip: Forget taxis. Traffic is so bad above ground that the meter runs while you wait through three
lights to proceed through an intersection. So, bring comfortable walking shoes, scarves and earmuffs. Pick up a map of the Underground (Tube - or “Subway” to Americans) stations. Check what is within walking distance of your accommodations and Tube stops. OK, you’re ready to go. Savvy visitors to London will purchase, ahead of time, a London Pass and a Travel Card. The first offers great discounts to some of the sights named above, as well as restaurants. The Travel Pass gives discounts for travel in The Tube. w w w. v i at o r. c o m / t o u r s / L o n d o n / L o n d o n - Pa s s / d 7 3 7 3138LONDON?pref=02 Some stores such as Harrods and Fortnum & Mason are likely to already be in your go-to notes but you probably won’t want to miss a fabulous toy shop or a terrific boutique so here are some shopping districts and their famed places and features.
NOVEMBER 2015 | NEW YORK LIFESTYLES MAGAZINE | 17
Knightsbridge area:
You said Harrods, right? Go to the Knightsbridgbe-Brompton Road-Sloane Street District where you can wander Harrods Food Hall, snap Egyptian motifs on the staircases, then, go into Harvey Nichols and Sloan’s high-end designers. Be sure to take pictures of the beautifully decorated holiday windows outside the shops. They often tell a story like Cinderella. Tip: You’ll see fun “crackers” which are good stocking stuffers if not flying back home. Airports started disallowing them after 9-11. If taking the Tube, get off at Knightsbridge.
King’s Road:
The high-end Chelsea neighborhood at the Sloan Square Tube stop is filled with designer and trendy shops. Include the Duke of York Square to browse. Even though it has some shops found in the United States, it also has fun boutiques, cafés and the Chelsea Antiques Market.
Oxford Street:
You’ll love the lights overhead if shopping at night and the 18 | NEW YORK LIFESTYLES MAGAZINE | NOVEMBER 2015
windows anytime of day. They all definitely set the holiday mood for stopping at Selfridges and Marks & Spencer’s flagship store. If you didn’t get chocolates at Harrods, look for a Thorton’s across from the department stores. It’s a chain with really good candy. You can also find the Debenhams Department Store and several good clothing shops on the street. Which Tube stop that accesses Oxford Street depends on what stores you want to visit. The Bond Street station is closest to Selfridges.
Regent Street:
Time to eat and play. If you don’t mind walking, you can use the Piccadilly Circus Tube stop to pop into Fortnum & Mason and go over to Hamleys and Liberty on Regent Street. Or use Oxford Circus to hit Liberty and Hamley on Regent and then Fortnum & Mason at Piccadilly. Opened in 1707 Fortnum & Mason has served the Royals since Queen Charlotte. You have to go here to admire its atmosphere and pick up something as a gift or to take home. You have to go to Hamleys to find gifts for youngsters or the child in you. Just a few years younger, dating to 1760, Hamleys is among the world’s largest toy stores. Liberty, the “newbie” of the three
“must go to” stores, dates to 1875. It’s in an elegant Tudor building that perfectly matches its elegant home accessories. But instead of stuffy, the offerings are clever and cutting-edge. While in the area of the Piccadilly Circus or Bond Street Tubes, walk down Saville Row if interested in a hand tailored suit. Among the places to visit are the Abercrombie & Fitch flagship store, Henry Poole & Co. and Gieves & Hawkes. Or go over to the boutique filled Carnaby Street area. There are several other shopping areas but don’t ignore London’s great markets.
Covent Garden Piazza:
You’ll find three unique markets here. Look for arts and crafts in the North Hall’s Apple Market. The East Colonnade Market has jewelry and handmade soap. Products in the Jubilee Market in the South Piazza vary by day from antiques on Monday to general items other weekdays and crafts on the weekend.
Camden Markets:
Save time to explore the markets in Camden Town at the Camden Town or Chalk Farm Tube Stations. There’s the Camden Lock Market at the canal which was the original craft-stall place in the mid 1970s. The Camden Stables Market has fashions. Other markets including Inverness Street and Buck Street spread out across the area with clothes and other items. It’s a fun place to browse. Visit London by starting at: www.visitlondon.com t Insider Tip: If you want lunch someplace unique that is known to locals, go over to the Café in the Crypt at St. Martin in the Fields Church at Trafalgar Square. The bonus is a free lunch-time concert. Tickets are required for candlelight concerts.
NOVEMBER 2015 | NEW YORK LIFESTYLES MAGAZINE | 19
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Vero’s Kimpton, Upscale & Friendly By Gerry and Pamela Barker impton’s Vero Beach Hotel and Spa describes itself as “boutique luxury meets miles of soft white sand.” Right, both times. Located in Vero Beach, a town of more than 15,000 on Florida’s Treasure Coast, sometimes called “the Hamptons of Florida,” it offers visitors a rare combination of upscale accomodations, beautiful seaside vistas, warm and friendly staff and here’s the bonus: It’s pet-friendly. The Staff: Prepare to be pampered. Service at this hotel is exceptional, and that starts when you pull up to the door and are greeted by the valet. We found everyone from the personnel at the front desk to the servers in the restaurants to be consistently 22 | NEW YORK LIFESTYLES MAGAZINE | NOVEMBER 2015
cheery, friendly and helpful. No wonder over 90 percent of almost 1,000 reviews on the travel website TripAdvisor rate this property “excellent” or “very good.” The Amenities: Where to start? How about a complimentary wine hour every evening in the lobby, along with morning tea and coffee service. There is an on-site fitness center, concierge and same-day dry cleaning available. And if you’re in the mood to take in the sights, grab one of the loaner bicycles. The Rooms: Appointed as you would expect at an upscale resort: Dark woods, Frette linens for the bed, spacious, a luxurious bathroom and Pam’s favorite: Animal-print robes. Take your choice of zebra or leopard. She couldn’t bear to part with it, so
they are available at $90 (she chose leopard). Most of the rooms have balconies as well. Our king room had two in fact, one off the living area and one off the bedroom. You may want to splurge and have that view of the Atlantic Ocean. The Restaurants: There are two on site - Cobalt, named for the bluish-hue ocean views from each table, and Heaton’s Reef, for casual fare around the pool area. At Cobalt, you may want to start with the cobia ceviche or gazpacho, then go for the pan-seared flounder or New York strip steak with rosemary steak fries. For breakfast, grab one of the shaded outdoor tables and soak up the dreamy ocean views. In the adjacent Cobalt Lounge, which boasts fire pits and live music, don’t miss happy hour, where you enjoy a selection of appetizers, cocktails and drinks at a special discount. Heaton’s Reef Bar and Grill is the perfect landing spot for lunch. We had the grilled chicken and fish sandwiches. The ocean breeze comes at no charge. On Sundays, there’s a live band poolside from 1 to 4 p.m. Rock on. If you just want to kick back in your room, try their room service. Fast, friendly and efficient. The Spa: The White Orchid Spa is a destination all by itself. You can personalize your own experience or indulge yourself with
treatments and options that will pamper your body from head to toe. Turn off your phone and put away your iPad. You’re here to r-e-l-a-x. Kids: A white sandy beach and a swimming pool - the kids are good. But as an added extra, the hotel offers “Guppy Love” - a goldfish delivered to your room to keep the kids company. Hotel staff will even feed and care for it during your stay. Rewards: You would be wise to enroll in their Karma Rewards program. You’ll qualify for upgrades, free Wi-Fi, bar and spa credits and more. Kimpton currently has 66 hotels in 30 cities, including four in New York. What’s Nearby: Just down the street from the Kimpton is the historic Driftwood Inn and Restaurant, on the U.S. National Register of Historic Places. Built by Vero Beach resident and colorful businessman/eccentric Waldo Sexton in the Thirties, it has a unique place in Florida history, as does his other endeavor, the McKee Botanical Garden, another Vero Beach attraction. Where: 3500 Ocean Drive Vero Beach, FL 32963 (772) 469-1060 (800) 546-7866 kimptonhotels.com/stay/vero-beach-hotel-and-spa t NOVEMBER 2015 | NEW YORK LIFESTYLES MAGAZINE | 23
42% 6 famous attractions
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Caribbean Golf On the Upswing By Sam Hogan lthough the beginning of golf is usually associated with Scotland, the fact of the matter is that it goes back further than that... far further. The first recorded game similar to golf was played in Rome during Caesar’s reign. It wasn’t exactly what you see today. There were no Big Berthas, no technologically superior putters. What there was back in the days of Good Old Julius was a ball stuffed with feathers
and knocked around with tree branches. There was also a similar game played by the Chinese during the Song Dynasty back in 1279. Golf didn’t arrive in Scotland until around 1457 and become so popular that King James II outlawed it because it was interfering with military training. It began to take off from there and moved to England where the first British Open was held in 1860. And the rest, as they say, is history.
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Today there is hardly a destination that does not boast any number of excellent courses, especially at resort areas. The Caribbean, because of its year-round sunshine and warm weather has become a prime destination for expansion of the sport. The St. Kitts Tourism Authority has partnered with the Golf Association of Ontario (GAO) to promote St. Kitts & Nevis as a golf destination. “The GAO partnership represents a dynamic opportunity for St Kitts & Nevis to showcase the beauty and challenges of our golf courses,” said the Hon. Mr. Lindsay F.P. Grant, Minister of Tourism, International Trade, Industry and Commerce. “For the GAO to select St. Kitts & Nevis as an overseas venue for a sanctioned event underscores the emergence of our islands as a premier golf destination that’s only going to get better when we welcome our new courses at Kittitian Hill and Christophe Harbour. On behalf of our stakeholders and the people of St. Kitts & Nevis, we look forward to welcoming the many GAO members and staff that will come to our shores in the years ahead.” As a result of the partnership with GAO, St. Kitts will be hosting the St. Kitts 2-ball Shootout in conjunction with the Golf Association of Canada. Taking place from December 5-12, 2015, the event will feature 2-person teams competing in a 54-hole gross and net better ball competition at the Royal St. Kitts Golf Club. Participating golfers from the GAO will travel to St. Kitts on a 7-night package that includes accommodations at the St. Kitts Marriott Resort, meals, receptions, tournament play, awards and more. “Our members are very well traveled and can get themselves to Myrtle Beach, Miami, Jamaica and many other well-known and popular golf destinations,” said Chris Osborne, President of the GAO. “What we want to give them is something new, something different, something special... and St. Kitts is all of that.”
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Golf is one of the most lucrative niche markets that can contribute to a destination’s economy. In addition to the Royal St. Kitts Golf Club on Nevis, the Robert Trent Jones II course at Four Seasons Resort Nevis Golf Club, the twin-island federation will soon be home to the hillside Irie Fields championship course designed by Ian Woosnam at Kittitian Hill, which currently has nine holes open with the remaining nine holes to open by the end of this year, and a Tom Fazio championship course at Christophe Harbour on St. Kitts’ southeast peninsula scheduled to open in 2017. Together, they create a collection of championship courses unmatched in a destination of St. Kitts and Nevis’ size. Further to the 2Ball Invitational, other signature golf events continue to be developed that showcase St. Kitts & Nevis as a golf destination. In May 2016, the island will host a second new event, the LINKS Magazine St. Kitts Couples Invitational. Entering its 6th year, the Admiral’s Cup Pro-Am is scheduled to take place February 7-11, 2016 and continues to grow in popularity among golf club teams. In 2014, LINKS Magazine included St. Kitts & Nevis in its newly created ranking of the Top 25 Islands in the world for golf travel and it is one of just seven Caribbean islands on the list. St. Kitts is currently ranked, with sister island Nevis, at #3 on a list of the Best Islands in the World, #3 on a list of the Best Caribbean Vacations, and #7 on a list of the Best Beach Honeymoon Destinations in the World, #8 on a list of Best Caribbean Honeymoons, and #8 on a list of the Best Affordable Caribbean Destinations by US News & World Report. For more information about St. Kitts, please contact the St. Kitts Tourism Authority toll free from the US at 1-800-582-6208 or email info@stkittstourism.kn, visit www.stkittstourism.kn t
NOVEMBER 2015 | NEW YORK LIFESTYLES MAGAZINE | 27
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Langkawi: The Jewel Of Malaysia Written by Jon Haggins Photos by Laurel Van Horn
angkawi is a magical destination, known as the Jewel of Kedah on the Northwest corner of Malaysia, near the border of Thailand. It lies approximately 31 miles west of the state of Kedah in the turquoise Andaman Sea. It’s the largest archipelago of a cluster of ninety-nine islands separated from the mainland of Malaysia by the Straits of Malacca.
Abdul Halim of Kedah consented to change the name to Langkawi Permata Kedah, in conjunction with his Golden Jubilee Celebration. Langkawi is also an administrative district with Kuah as its largest town. Langkawi is also a duty free island. Langkawi means reddish brown eagle in colloquial Malay. The Malay word for eagle is helang, which is shortened to “lang”. Kawi means the color reddish brown.
The interior of the main island is a mixture of picturesque paddy fields and dense jungle. On July 15, 2008, Sultan
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On June 1, 2007, Langkawi Island was given a World Geopark status by UNESCO. Three of the main conservation areas in Langkawi Geopark are Machincang Cambrian Geoforest Park, Kilim Karst Geoforest Park and Dayang Bunting Marble Geoforest Park (Island of the Pregnant Maiden Lake). One of my favorite things to do is island hop. There are a number of charter boats for excursions to cruise from one intriguing island to another. We visited Pulau Dayang Bunting Marble Park where we climbed up to a freshwater lake surrounded by lush green mountains to cool off. Then we boarded our boat and headed to Pulau Singa Besar beach where we swam in the sea and
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picnicked on the beach. There is always something to discover on each island. The Kilim Geoforest Park is lined with verdant mountains and the river is filled with yachts. I was told that “Anna and the King” was filmed there. Then we were off to see the lush mangrove vegetation along the river. (The King and I, from which the movie was taken, is now playing at Lincoln Center. Story in Editor’s Note.) The area consists of three interconnected estuaries that stretch from the Kisap Village to Tanjung Rhu. The estuaries are filled with rich wildlife, such as hairy nosed sea otters, brown winged kingfishers, monitor lizards and swimming macaque monkeys. Within the vast mangroves are cave systems winding through the inherently porous limestone. One of Langkawi’s natural beauty spots is the Pirate Lagoon. Technically the lagoon is a collapsed cave consisting of an entrance from the sea, emerging
into a hidden area with a towering limestone plateau and smaller caves. It is also a natural habitat for many species of birds. Langkawi’s rugged, unspoiled beauty and local legends offer an irresistible combination of cultural and natural attractions. It’s an ideal place to discover great dancing, food and snorkeling. Mount Mat Cinchang has the world’s highest cable car ride where one can get the best view of Thailand and the surrounding islands. Another spectacular highlight of the island is Langkawi Sky Bridge, located at the top of the mountain. It’s a 410 foot long, curved pedestrian walkway that wraps around the mountain. Langkawi is an island for romance, adventure, or just lying back and relaxing. Berjaya Hotel and Resort is a habitat of monkeys and sits in the middle of a forest of trees and plants. The resort offers chalets that sit over the Andaman Sea where the lullaby of the waves is hypnotizing. The interiors are well appointed with magnificent views of the sea. Now, what could be more romantic than that? The craft market offers opportunities to create fine Batik. Guests are allowed to take their masterpieces with them as a great remembrance.
Langkawi is filled with numerous restaurants and bars for evening entertainment; several host live music and a beautiful setting to watch the sunset. There is an endless stretch of white sand beaches that are framed by tall coconut trees, ubiquitous to the island. The Pantai Chenang Night Market is where everyone goes to shop for gifts and meet the locals. I discovered a fish massage, where you place your feet in a tank of water and small fish eat away all the dead skin. It’s a tickling sensation and a very unique experience. The Oriental Village is a large shopping mall where a typical Malaysian dinner with a traditional folkloric show was featured on my last evening as a reminder of how beautiful Malaysia is. What I love most about Malaysia is the people. They are warm, welcoming and friendly and a mosaic of different cultures and people. I can’t wait to return to discover more of Malaysia. Malaysia is truly a colorful and culturally inspiring EFTUJOBUJPO t
The Westin Langkawi Beach and Spa Resort Hotel held a dinner on the beach with entertainment, great cuisine and a spectacular view of the colorful sunset. The hotel has a spa where one can simply relax. Just hearing the word Langkawi automatically conjures up relaxation. Just imagine Louis Armstrong singing, “What a Wonderful World�.
NOVEMBER 2015 | NEW YORK LIFESTYLES MAGAZINE | 31
Belize – Paradise Found By Daniel J Bollinger
lived in Belize for a year a few years ago and wanted to share all of the wonder that this Central American country holds. A few simple facts that make Belize the one and only place for Americans to visit, move to, and retire in Belize: It is the only country in Central America where the official language is English, the exchange rate of the Belizean dollar is pegged to the American dollar at an exchange rate of 2 to 1 so your money goes a lot further, and Belize law is based on British Common Law – just like the legal systems in the U.S.A. and Canada making property rights safer than other countries in the region. Other than English being the official language, the other reasons I gave above make it very attractive for many other international people of all countries to move, visit, and/ or retire in Belize. But those are just ‘facts on paper’ that make Belize attractive. Let me tell you some of the REAL things that make Belize a “Paradise Found�. Food. Belize’s number one industry is agriculture. Belizeans are proud of this fact and it is evident in all their cuisine. The food in Belize is outstanding. In America I have to go out of my way to eat organic. Belize is just the opposite; you have to go out of your way not to eat organic. From fry jacks to gibnut to tacos to the fresh produce market in Cayo selling everything from papayas to bananas to mangos to avocados you cannot beat Belize for 100% natural organic food. You will taste and feel the difference. I lost about 30 pounds (something I wanted to do) in my time in Belize and I had no special diet and did not limit my food intake. Simply
switching to an organic diet, I naturally shed the ‘chemical’ weight that a standard American diet puts on. Weather. They call Belize’s neighbor Guatemala “The Eternal Land of Springtime� because if you are high enough on the mesas of Guatemala, the breezes keep this country in a perpetual state of perfect springtime weather. Belize’s weather is very close to this. The humidity can sometimes be high, but if you are more inland in places like Cayo and Benque for example, you won’t be stymied by it. There is no comparison to the heat and humidity in places like Florida and the Dominican Republic. There is no stifling heat or humidity in Belize like in the American South or the Caribbean. Attractions/Activities. There is so much to enjoy in Belize you will never have enough time to do it all. Belize boasts the longest barrier reef in the Western Hemisphere and the second longest in the world. For scuba divers and snorkelers it is a must when they visit. The beaches on the southern part of the country are considered some of the most beautiful in the world and there is an array of fishing and boat excursions for the sea lover. All over Belize, from north to south to east to west there are Mayan Archeological sites. I recommend visiting as many as you can. If you have seen one Mayan site you have not seen them all. If you are a nature lover, most of Belize is covered with unspoiled jungle. Resorts, lodges, hotels, and tour agencies throughout the country offer a range of options, nature walks, birding trips, botanical trails and other activities for nature lovers. #FMJ[F XBT OFWFS MPTU CVU JU JT USVMZ B iQBSBEJTF GPVOE w t
NOVEMBER 2015 | NEW YORK LIFESTYLES MAGAZINE | 33
bedroom 3 bath expanded ranch on professionally landscaped acre
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Adventure on the Downhill, Ski-Town U.S.A. By Mira Temkin Photos courtesy of ©Larry Pierce/Steamboat Ski Resort lmost seven thousand feet up in the Northwest Colorado Rockies lies Steamboat Springs, a year-round, family-friendly destination that’s destined to get your heart pumping as you slalom down the mountain or thrill-ride down on bikes. Once home to cattle ranchers and gold miners, Steamboat has been a popular ski destination since the early 1960’s. The area rose to greater prominence in 1970 when U.S. Olympic Skier Billy Kidd became the director of skiing for the Steamboat Ski and Resort Corporation. Today, Ski Town U.S.A. has produced more Winter Olympians than any other town in North America, which is why so many Olympic hopefuls come here to train on the Champagne Powder snow. Throughout the year, Steamboat offers horseback riding, hiking, mountain biking, hot air ballooning, seven hot springs to relax in and a full summer of exciting rodeo events. Whenever you visit, you’ll feel the “can do” spirit in the air in this welcoming community. Where to hang your hat Whether you’re bringing family and friends, or going as a couple, there is a range of lodging options from hotel accommodations, condos, and townhouses to luxury homes. Many are close to Mount Werner, Steamboat’s main ski venue. Moving Mountains offers luxury vacation home rentals with personal chef and private shuttle service such as One Steamboat Place, Slopeside at the Gondola. The elegant Sheraton Steamboat lies at the base of the mountain with ski-in/ski-out access and offers suites and condo rentals. Guests can enjoy treatments at the Rocky Mountain Day Spa, right on the premises. Steamboat Grand is the premier mountain hotel with condos, hotel rooms and 7th floor penthouse suites. Check out their ski packages that also include Ski Valet Service at base of the Gondola. For a more homelike stay, Mariposa Lodge is a comfortable B & B near downtown, with fresh, homemade breakfast each morning. 36 | NEW YORK LIFESTYLES MAGAZINE | NOVEMBER 2015
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Elevated Dining Steamboat Springs offers many dining options that take advantage of their natural agricultural and ranching heritage. Laundry Kitchen & Cocktails is one the top choices in downtown Steamboat, actually located in a former laundry. Today, diners enjoy small and large plates with an extensive cocktail collection. Tasty authentic Colorado Angus Beef rules the roost with locally-sourced sides like Brussel sprouts hash and fried green tomatoes that complement the meal. Leave room for the chocolate espresso pudding. Laundry is the brainchild of creative chef/entrepreneur Rex Brice who also owns several other fine eateries in the area. Ore House at the Pine Grove combines the best of Steamboat cattle ranching history with Certified Angus Beef. We started out with their salad bar, big as the all outdoors, and their famous sweet cinnamon rolls. Our host recommended the prime rib, which was juicy and succulent. The Mountain Mud Pie was like an ice-cream slope that more than lived up to its name. For dining a la fresco, try the many restaurants that line the Yampa River for several blocks and more are being built. Home, Sweet Home There are ranches, and then there are ranches. Since 1986, The 38 | NEW YORK LIFESTYLES MAGAZINE | NOVEMBER 2015
Home Ranch in Clark has earned membership in the famed Relais & Chateaux small hotel association and is now considered one of the best dude ranches in the world. This all-inclusive, year round, authentic ranch experience includes chef-inspired, locally-sourced meals and all activities. Fishing, horseback riding, hay rides, campfires, cross country-skiing and sleigh rides will make your kids actually unplug from their iPods, and connect with family as well as new friends. Historic Downtown Steamboat Walk down the streets of Steamboat and you may wonder why they’re so wide. It’s because they used to drive cattle down the street. Today, you’ll find restaurants, cafes, shops, art galleries and spas. For the history of the town, check out The Treads of Pioneers Museum which offers walking tours and newly expanded exhibits. For over 100 years, F.M. Light & Sons, has been selling authentic Western-wear: Stetson hats, boots, jackets and accessories. You may see their famous yellow billboards along the roads. One sign advertises a cowboy hat for $4.99. They must keep the advertised hat in stock, although the current price is $6.99... still a great deal for a good-looking cowboy hat! The store is now under management by the fifth generation, Lindsay Dillenbeck and her husband Chris.
“Boots continue to be our biggest seller because we provide the best customer service to ensure a perfect fit,” said Lindsay. Celebrate the Winter Chill Think skiers in cowboy hats because it really does happen at the 42nd Annual Bud Light Cowboy Downhill on January 18, 2016. Watch as more than 100 professional rodeo cowboys compete in the most unique ski rodeo in the country. The annual 2016 Winter Carnival runs Wed. Feb. 3 - Sun. Feb. 7 when the entire town is taken over by racing, ski jumping and a parade featuring Steamboat’s skiing high school band (the only one in the United States). Other favorite events are kids on skis being pulled by horses. Oh yes, and the Kids Donkey Jumping Competition is great fun. At night, Steamboat lights up the sky with a spectacular night show featuring the legendary Lighted Man & fireworks display. steamboatwintercarnival.com The Best Value – Buy Your Ski Vacation Package Here Go to www.steamboat.com, or call Steamboat Central Reservations at 800-922-2722 to buy your air, hotel accommodations and lift tickets at the lowest rates. Purchase single or multi-day lift tickets
at least seven days in advance and save up to 15% on the window rate. Kids ski free with each 5-day adult ticket purchased. During ski season, skiers and snowboarders can join Kidd for a daily free, on-mountain clinic and learn about what it’s like to ski in the Olympics. Don’t miss the BOAT this season. Make your plans to ski Steamboat and take in the fresh, mountain air that surrounds this lovely Colorado town - that’s good for everyone! IF YOU GO During ski season, there are direct flights from Newark to the Steamboat/Hayden airport. Other cities also offer direct flights. Many of the resorts offer complimentary shuttle service. Editors Note: Mira Temkin has a passion for writing and sharing her adventures across the globe. She covers everything from destinations to tours to cruises in the U.S., Canada, Mexico, Central America, Caribbean and Europe. Her work has appeared in The Chicago Tribune, USA Today, Lakeland Boating, thevacationgals.com, businesstraveldestinations.com and Connect magazine. She can be reached at miratemkin@gmail.com. t NOVEMBER 2015 | NEW YORK LIFESTYLES MAGAZINE | 39
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Michael Flatley Sets His Final N Y To u r By Bob Nesoff
ichael Flatley, who wowed audiences around the world with his acclaimed and energetic show, Lord of The Dance,” is coming to New York for his final appearance before he retires. Flatley, whose feet become a blur as he stands and taps or moves across the stage, seemingly floating while a staccato from his flashing shoes runs through the audience, has sold out venues wherever he has appeared. His amazing talent has cut across all ethnic lines. While his specialty is Irish Step Dancing, a glance around any theater in which he is playing, immediately shows the nondenominational appreciation for his talent. But the years of hard-stepping have taken their toll and he wants to stop before his performances suffer. Flatley has always felt that he has to give his audiences the absolute best performance. “Physically I’m a mess,” he says. “I’ve got a bone chip in my right foot that breaks spontaneously, my hamstrings hurt and there’s spinal damage.” The 56-year-old is still able to give it his all, but he feels the aftermath. In 1989 he set a world record, dancing at an amazing 28 taps per second. In 1998 he broke his own record when he managed 35 taps per second. His feet move so fast that other professional dancers marvel at his ability. Step dancing is a staple of Irish culture, but for the most part it remained in Ireland and at ethnic festivals in other countries, including the United States. Young Irish children learned to step dance for the entertainment of their ethnic fellows. Then along came Michael Flatley and Irish step dancing became an international phenomenon. But to date, no one has been able to match his precision and ability, much less the speed with which his feet move. Following an acclaimed sold-out run in London, Live Nation and Michael Flatley present the Broadway and New York premiere of Lord of the Dance: Dangerous Games, created, directed by and starring international sensation Michael Flatley in what will serve as his swan song as a performer, celebrating his Broadway debut with the 20th Anniversary of Flatley’s Lord of the Dance global enterprise. NOVEMBER 2015 | NEW YORK LIFESTYLES MAGAZINE | 41
The limited 8-week engagement begins Saturday, November 7, 2015 at 2:00 p.m.and will play through Sunday, January 3, 2016 at 7:30 p.m. at The Lyric Theatre (213 West 42nd Street). Opening Night is set for Tuesday, November 10, 2015.
Theatre Box Office (213 West 42nd Street) is open for sales. For group sales information contact Leisure Connect by calling (877) 881-8651, or by visiting the website at www.leisureconnect.com/ lordofthedance.html.
A trailblazing Irish dancer, Flatley is making his long-awaited return and Broadway debut in Lord of the Dance: Dangerous Games. He is the creator of the internationally-recognizable brand Lord of the Dance which singlehandedly brought Irish Dance to a global audience with productions in countless countries around the world for over two decades.
Michael Flatley first stepped onto the world stage when he toured with The Chieftains. In 1994 he changed the face of Irish Dance forever with his breath-taking creation of Riverdance and then went on to create Lord of the Dance which debuted at the Point Theatre in Dublin in 1996. His name and Lord of the Dance brand have become synonymous with spectacular artistry and grand scale
The limited Broadway engagement of Lord of the Dance: Dangerous Games will feature Flatley in a special appearance at the end of each evening performance as well as a troupe of Irish Dance’s most accomplished performers, and featuring Flatley protégés Morgan Comer, James Keegan and Cathal Keaney in the title role of the “Lord of the Dance.” The show also features exciting and ground-breaking new technology, including holographs, special effects lighting, dancing robots, world champion acrobats and of course, the greatest team of Irish Dancers in the world. The score is composed by Gerard Fahy. Lord of the Dance: Dangerous Games on Broadway will play the following performance schedule: Tuesdays -Saturdays at 7:30 p.m., Wednesday & Saturday at 2:00 p.m. and Sunday at 3:00 p.m. There are no performances on Thanksgiving Day, November 26, Christmas Eve, December 24, and New Year’s Eve, December 31. There are special added performances scheduled on Monday, November 23 at 7:30 p.m., Friday, November 27 at 2:00 p.m., Monday, December 21 at 7:30 p.m., and Monday, December 28 at 7:30 p.m. The performance schedule for Sunday, December 27 and Sunday, January 3 will be 2:00 p.m. and 7:30 p.m. Flatley will not perform at matinee performances. Due to prior commitments Flatley will not perform at the evening performances on November 18, November 19, December 4, and December 5. Tickets for Lord of the Dance: Dangerous Games, priced from $57.50 - $147.50, with higher priced Premium seating, are available online at www.ticketmaster.com, or by calling (800) 745-3000. The Lyric
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productions that have mesmerized audiences around the globe. He broke the mould of traditional Irish Dancing by incorporating upper body movement and creating edgy rhythm patterns that departed from the traditional. Flatley has created, directed and produced several successful shows including Lord of the Dance, Feet of Flames and Celtic Tiger. Lord of the Dance has broken box office records all over the world. In 1998 Lord of the Dance set a record breaking run of 21 consecutive shows at London’s legendary Wembley Arena. It is a record that still stands to this day. Worldwide video sales were in excess of 12 million copies. Feet of Flames was the first show ever to be performed at London’s historic “Route of Kings� in Hyde Park. This show reached new heights as Michael took it to stadia filled to capacity at 120,000. Celtic Tiger debuted in 2005 and began a new era of dance which
combined tradition with an international flare. Michael Flatley is also a master flautist and his album On a Different Note mixes the traditional with the contemporary. He has been recognized by many establishments and received countless awards for his contribution to the entertainment industry and the promotion and enrichment of Ireland, Irish Dance and Music. His support of many causes over the last two decades has aided and encouraged countless people to embrace his motto “nothing is impossible‌follow your dreamsâ€?. In 2010 he reprised his role as Lord of the Dance which was captured for the first time in ground breaking 3D. The show was shot over 3 days at the O2 arenas in Dublin, London, and Berlin. Michael has entered into the world of art with his innovative new art form where he portrays the fluid movement of dance on canvas. ćF SFTVMU PG UIF EBODF JT B USVMZ VOJRVF WJTVBM EJTQMBZ t
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NOV 13 — JAN 3
NYLM
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Groups of 9+ Call 212-465-6080
radiocitychristmas.com/offer/nylm 866-858-0007
*Offer not valid on previously purchased tickets and cannot be combined with any other offer. 8 ticket max per order. Discount is calculated off of the original box office price. Service charges apply to telephone and internet orders. All sales are final—no refunds or exchanges. Offer may be revoked or modified at any time without notice and is subject to availability. Other restrictions may apply. Offer expires January 3, 2016. Accessible and companion seats are available via the Disabled Services Department at 212-465-6115. ©2015 MSG Entertainment Holdings, LLC. All rights reserved.
Discounts available for groups of 20+
Beating Heart Of Culture For The Arts By Ross Warren
A renovation in 1998 cost slightly more than that.
here is the famed Paris Opera House, London’s theater district of the West End, Teatro dell’Opera in Rome, all focal points for arts and culture in Europe. None of them can hold a candle to New York’s Lincoln Center complex.
Today Lincoln Center houses the world famous Metropolitan Opera. Its home is the David H. Koch Theater on the south side of Lincoln Center’s main plaza and has seating for 2,544 patrons of the arts.
Covering some 16.3 acres of the most valuable real estate in the world, Lincoln Center houses 30 indoor and outdoor performance facilities that draw crowds in the millions; something the venerable Old World venues could only dream about.
Contrary to popular thought Lincoln Center is not named for President Abraham Lincoln. The area where it sits was once known as Lincoln Square. Who and why it was blessed with that name is something lost to history. Several theories abound, but none appears to have gained any traction with historians.
Today the Center offers patrons a wide variety of activity. There is the Big Apple Circus and showings of the King and I. Students attend the Julliard School, a world famous academic center for dance, theater and most anything related to the performing arts. The dream that would become Lincoln Center took root almost seven decades ago when a group of prominent New Yorkers began to plan what would become home to the most recognizable cultural center in the world. John D. Rockefeller III headed up the group charged with planning and bringing to fruition the complex. Rockefeller is credited with raising more than half of the $184.5 million cost of construction. That’s in 1960 dollars. Translated to 2015, the cost of construction today would amount to $1,480,753,224... and 48 cents.
Lincoln Center opened piecemeal as each venue was completed. The first performance space was Philharmonic Hall that presented its first concert in 1962. That was followed by the New York State Theater, Vivian Beaumont Hall and more venues over the coming years. Today there are seats for millions of visitors each year. Lincoln Center has also become a place to visit for local residents who enjoy the sloping green spaces adjacent to the Beaumont Hall. In warm weather it’s quite common to see people taking in the sun, relaxing or eating lunch. It’s also a gathering spot for Julliard students. Take notice... one of those youngsters you may see relaxing there will one day be a Broadway star, a ballet Prima Dona, or a world famous PQFSB TJOHFS t NOVEMBER 2015 | NEW YORK LIFESTYLES MAGAZINE | 45
Big Apple Circus: By Ed Curtis
ot all that many years ago traveling circuses were a familiar sight from the corn fields of Iowa to the open grassy lots of New York. Today, for the most part they have been consigned to the dust bin of history. There were the venerable names such as Carson and Barnes, Hemmingford and Merriweather and the famed Clyde Beatty who transitioned to movies as a wild animal trainer. Now they are all gone, but the memories linger. Picking up where they left off, the Big Apple Circus has brought the grand old tradition of the one-ring circus back to life. Actually, it has been doing it for more than 38 years. “We wanted to bring the circus close to the people,” commented Mark Lonergan, the shows artistic director. “Our one-ring brings the guests right up close to all of the action. There isn’t a seat under the canvas that is more than 50-feet from the action.” 46 | NEW YORK LIFESTYLES MAGAZINE | NOVEMBER 2015
Of all places where you’d never expect to see a circus tent, Lincoln Center, in the heart of New York, the Big Apple will be entertaining ladies and gentlemen and kids of all ages, until Jan.10. You won’t find lions and tigers, elephants and gorillas at Big Apple, but what you will find is lots of heart.
Lonergan notes, “we are a non-profit and because of that we are able to do things the big boys can’t.” Among those activities is consideration for those with special needs. There are wireless audio headsets for the hearing impaired. This uses a state-of-the-art infrared transmission system that provides a play-by-play description of all the action in the ring. American Sign Language interpreters are strategically positioned in spotlighted areas to translate the auditory aspects of the performance. Audiences may also choose a large print or Braille descriptive program, each of which describes the acts and performances.
One Ring Fits All Special performances have been designated as “Circus of the Senses,” and are aimed particularly at youngsters who have been physically and mentally challenged. Special interest is taken in autistic boys and girls.
The “Big Apple Circus Embraces Autism,” provides performances with modified lighting and sound as well as a staffed calming center to meet the needs of children in the autism spectrum. Inclusion of all is a core value of the Big Apple Circus, dedicated to delivering the finest entertainment to everyone, regardless of physical or cognitive ability or economic circumstances. A “touch session” after the show offers a unique opportunity for pre-selected groups of visually impaired children to go into the ring to meet the artists and literally feel a clown’s nose, a juggler’s clubs, or the silky coat of a performing dog. “Circus for All” distributes free and subsidized tickets to schools and non-profit organizations serving children from low-income
families, enabling many of them to experience the excitement and wonder of the circus for the first time. The “Circus After School” program teaches children life skills such as teamwork, responsible risk-taking, and perseverance, through a structured program of learning and performing circus arts. Unlike Las Vegas, what happens outside the ring is as important to the Big Apple Circus as what happens inside of it. Community involvement is important. Performers brought some 225,000 children visits in hospitals by Clown Care Clown Doctors who made their lives a bit more fun, if only for a brief time. More than 10,000 seniors in residential care facilities were entertained by Vaudeville acts and children were taught to juggle, walk on stilts and develop teamwork. For information, go to: bigapplecircus.org/circus-of-the-senses
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“While we don’t have the big animal acts,” Lonergan noted, “we have major small animal performances. Jennie Zidbel is our animal trainer and does amazing things with horses and dogs. She lives on a farm in upstate New York and spends her off time working out new acts for her animals.” Lonergan noted that while every year is different, performers spend the off-season honing performances, acrobatic skills and specialties so that when the season picks up again, they are in tiptop shape to perform. There are still spectacular moments during the performances. No circus is complete without aerialists, jugglers and clowns… and Big Apple provides these in spades. Sergey Akimov is an aerialist, Alexander Koblikov is an international juggling sensation and ninth generation circus performer Chiara Anastasini does wonders with hula hoops. The Dominguez Brothers perform, defying the laws of gravity, with a thrilling act on the spinning wonder wheel. China is represented by
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The Energy Trio who balance on their hands in amazing positions. From Africa comes the Zuma Zuma acrobats and the Dosov Troupe soars on teeterboards. This year’s show, The Grand Tour, brings audiences back to the Roaring 20s, the advent of modern travel, when the most adventuresome began to tour the world in ships, planes, trains and automobiles. An international cast of professional circus performers has been assembled from Africa, Asia, Australia, Europe and North and South America where circus families are a long-standing tradition. The greater majority of circus performers come from generations who chose that life and they have been honing their craft since childhood. The Big Apple Circus has become a New York institution with national impact. It has been embraced by nearly two generations of visitors since co-founders Paul Binder and Michael Christiansen brought their juggling act to New York from the streets of Paris.
Their comedic juggling act was a hit in the French capital and they soon found themselves on stage at the prestigious Nouveau Cirque de Paris. They returned home to New York and had a vision to entertain and improve the lives of millions of American children and their families. A year later they found a site for the first tent-raising in lower Manhattan’s Battery Park. The project was so successful that it soon led to creation of the Big Apple Circus. Each year a totally new show is developed. The performances have prompted the venerable New York Times to comment: “These performers, many from circus dynasties, preserve an important tradition reinforced by the nonprofit Big Apple Circus’ commendable community-service activities, notably the Clown Care Program, which entertains hospitalized kids. This company... doesn’t only have aweinspiring acrobatic skills; it has a MPU PG IFBSU w t
For more information and run schedules visit the Big Apple Circus online at: www.bigapplecircus.org
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The King and I Hits Its Stride At Lincoln Center By Sandy Nesoff hat’s old is frequently new again and not always for the better. The first revival of Les Miz had none of the pizzazz of the original and did not last long. But there are some shows that do truly hit the mark. Lincoln Center’s revival production of the venerable “The King and I,” is right on target. It is arguably as good as the original and possibly(with apologies to devotees of Yul Brenner and Gertrude Lawrence) better. Kelli O’Hara sparkles in the role of Anna Leonowens, the school teacher who, with her young son, travels to Siam to become the
teacher and social guide to the many children of King Mongut, a man seemingly trapped in traditional ways but seeking the modern world. Hoon Lee, who had a major role in New Jersey’s famed Paper Mill Playhouse’s production of the show, as Prince Chulalongkorn (say that three times quickly), stepped into the role of Mongut with ease. In fact, his performance owns the role. “It’s not easy for an Asian male to find roles of consequence,” Lee said. “This role is very relevant today. The themes portrayed are relevant as well.”
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Lee and O’Hara are sitting comfortably at a table on the upper level of the lobby between a matinee performance and the evening show. Scattered around at other tables are some of the young actors who play Mongut’s children. One opens a bag and takes out his wrapped sandwich as though he was sitting in a school cafeteria. Below on the main level, people are making their way to the box office to purchase tickets for an upcoming performance. Outside, on the sun drenched plaza, Julliard School students hoping to take their place on the stage inside, are sitting on the grassy area, taking a break from their studies. O’Hara smiles and notes: “We only had one rehearsal together when Hoon took over the role. Hoon is an actor and he dove right into the part. He had a lot of choices to make and only one week to get into the rhythm of the show. He worked as hard as anyone and made it work.”
Lee’s background moved deftly from theater to television and back. He had roles in such popular shows as Blue Bloods, The Black List, Law and Order, and Sex and the City. “We stole him away from television,” O’Hara smiles. “We work with a lot of people,” she continued. “Many don’t want to see change in the classics, but we have to make it fit. But you have to take risks even though some people are afraid to do so.” “People are quite traditional,” Lee adds. “I agree that too many don’t want change. But others don’t want to see simply a rehash of what has been.”
The mutual admiration society between O’Hara and Lee is immediately obvious.
On stage both become the roles they portray. O’Hara is Anna Leonowens. She moves, out of necessity, from England to the unfamiliar shores of Siam, a country caught between its ancient customs and an absolute ruler with a palace full of concubines and enough children running around to fill an urban day care center.
“She’s the hardest working person I’ve appeared with. She moves into her role and makes it come to life,” Lee says. “She has a rare ability to act in a scene and take it to a crescendo. I am flabbergasted by her ability.”
She disembarks with her young son into a world that is as alien as though it was on another planet. She soon finds herself embroiled in a culture clash with King Mongut as she tries to respect his ways and at the same time keep her own equilibrium.
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Clashes are inevitable and both O’Hara and Lee play their roles expertly. The audience is drawn into their different personalities and, although you know what is going to happen, it still seems to come as a surprise. And that, in no short order, is due to O’Hara, Lee and the excellent cast of concubines, children and Major Domo who all exude gusto in their roles. Familiar songs: Hello, Young Lovers; A Puzzlement; Getting To Know You; and Shall We Dance, all have the audience humming along with considerable toe-tapping going on as well. One of the highlights is the “Small House of Uncle Thomas, a Siamese ballet takeoff of Uncle Tom’s Cabin, performed by the children, wives and concubines of Mongut. Lee’s Mongut is, at the same time, funny, caring, arrogant and officious. The scene in which he demands that Leonowens’ head never be above his, is nothing short of hilarious as he sinks, lower and lower, forcing her to accommodate him until both are flat out on the stage. The production captures the growth of the characters, particularly
Crown Prince Chulalongkorn (Jon Viktor Corpuz), who ascends to the throne on the death of Mongut. He captures the arrogant and suspicious prince who eventually befriends Anna’s son, Louis (Jake Lucas) and realizes that his country must move into the modern world. O’Hara has an impressive theatrical background and was awarded a coveted Tony for her portrayal of Anna Leonowens. In South Pacific she took honors with another Tony, Drama Desk and Outer Critics Circle nominations. Her stage credits include such shows as The Bridges of Madison County, The light in the Piazza, The Merry Widow and much more. On television she also appeared in Blue Bloods, Peter Pan Live, Numb3rs amongst others. She was in such movies as Martin Scorsese’s The Key to Reserva and Sex and the City 2. Lee makes his Lincoln Center Theater debut with the King and I. He’s appeared on Broadway in Pacific Overtures, Flower Drum Song and Urinetown. His numerous Off-Broadway shows include: Yellow Face, Love’s Labour Lost, We Own the Night and 4DIPPM GPS -JFT t Photo by Paul Kolnik
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The Making of a Show By Jim Kierstead hope you enjoyed last month’s article introducing the Fall season on Broadway and even got to enjoy a show or two. If you enjoyed it, let your friends know. “Word of mouth” is the best way for shows to succeed. I began producing shows about fourteen years ago and the very first show that I worked on was an amazing musical entitled THRILL ME: THE LEOPOLD & LOEB STORY. THRILL ME was developed by author Stephen Dolginoff and others who directed it in various incarnations, including the legendary Martin Charnin who wrote and directed the hit musical ANNIE. Having been an investor in Broadway shows before becoming a producer, I had met a number of people in the business so, when I began working on THRILL ME, I already had resources I could tap into and learn. When we finally put the show together and presented it, you can imagine how excited my friends and family were to come see it and to witness all of the hard work that made it happen.
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However, one question kept popping up over and over again: “What is a Producer?” I wish I could say that the question surprised me, but it didn’t because up until I became a Producer, I didn’t know exactly what one did either. But I sure learned fast... A Producer is a business owner in charge of running the business end of a theatre production and is responsible for putting the show together. Does this mean that he or she is an expert in every area and does all of the work himself? Of course not. But he is the person who is responsible for executing all of the jobs and tasks associated with putting that business together and making the vision a reality. These tasks include, first and foremost, deciding upon what to produce! Should it be a play? A musical? Will it be a brand new show or a revival? Is it going to be a smaller show that will run out of town or Off-Broadway or will the goal be for it to run on Broadway? The Producer is the store owner. He must decide what type of store to open. Will it be a big store or a small one? Where will it be located? How will he raise money to start the business and keep it running? What employees will be hired? How will he advertise the
business in order to bring in customers (i.e. ticket buyers!)?
sell tickets, while adhering to the allotted budget.
First, he must acquire a property, obtaining the rights from the author. The Producer pays an author for the rights to present a piece (or licenses it through a licensing house, if the show has been previously published). This is done with the help of an entertainment attorney and/or General Manager who is the person who understands the ins and outs of the business of running a show on a daily basis. The right GM can make or break a show because he’s this person who helps in the creation of the budget and doing many of the tasks involved in putting the show together, getting it up on its feet, and keeping it running.
Perhaps the biggest and most challenging job of a Producer is the raising of capital. Theatre is extremely expensive to produce and Broadway productions can be upwards of $10 million. As a result, producers will usually bring in partners (or “Co-Producers”) to help in the money raising efforts.
After the piece is decided upon, you’ve got to choose a Director. Some are better with musicals while others with plays. Some have a great deal of experience on Broadway and some have none or very little.
Until next time, break a leg!
Once the Director is on board, he heads the creative team searching for the correct cast for the show, usually with the help of a Casting Director or through an audition process (or via direct offers if the team feels that a particular actor would be perfect for a role). Also, designers are chosen for set, lighting, sound, and costume. The Producer is there during the rehearsal process making sure that things are running smoothly and that the piece is shaping up as hoped. At the same time he works with a marketing/advertising firm in order to come up with the logo and artwork as well as creating the best possible ad campaign to promote the show and
Once the show is up and running, it’s the Producer’s job to be sure that the tickets continue to be sold and deal with the marketing/ad agency regarding special promos and new campaigns in order to keep the show fresh and to keep audiences coming.
Editor’s Note: Jim Kierstead is well-known in theatrical circles as a producer. He has won several Tony Awards, not the least of which was for Kinky Boots. Jim began his career in smaller venues, producing shows for patrons who came to follow his ventures from club and cabaret to the major shows he is involved in today. Jim has recently returned from London where he traveled with our cover story personality, Daryl Roth, for the opening of Kinky Boots in that city’s famed West End. Jim brings a wealth of knowledge about theater to our pages. t NOVEMBER 2015 | NEW YORK LIFESTYLES MAGAZINE | 55
“A Colossal Broadway Hit! ” Chicago Tribune
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Emeril’s Essence Kick It Up a Notch By Ross Warren
meal that is less than enjoyable.�
itting at a table in the Paramus, NJ Barnes & Noble with a stack of cookbooks in front of him, Emeril John Lagasse seems the antithesis of his TV persona. On the set he challenges the camera with his signature “BAM!� and “Let’s kick it up a notch.�
Away from his TV kitchen he cooks most all the meals at home.
At the table as devoted fans line up awaiting the opportunity to have him sign his latest cookbook, “Essential Emeril� and exchange a few words with one of the most famous chefs in the country... and arguably, one of the most recognizable faces anywhere. Off camera his exuberant personality transforms and Emeril becomes polite to the extreme and very soft spoken. No Bam, no kick it up, but a personable man who takes the time to honor the requests of those who have made the trip from New York and North Jersey to get an autographed copy of his cookbook. Emeril is quick to credit those who have inspired him, pointing to the famous Brennan family in New Orleans, owners of the famed restaurant that bears their name. He also points to a surprising chef, Julia Child, whom he says had a big impact on his life and career. “I grew up watching Julia on television and was impressed by what she was doing,� he says. “Later, when I met her, we became close friends. But if I had to pick the most influence on my life, it would have to be the Brennans.� In 2008 Emeril’s talents went, BAM!, really sky-high. He was chosen to contribute recipes for meals provided to the crew of the International Space Station. NASA was making an effort to improve the quality of food the astronauts were eating and it was hoped that his spicier cuisine would offset the reported tendency of microgravity to deaden the flavor of the food. That’s “kicking it up a notch... and a lot more.� The book signing at Barnes & Noble was Emeril’s 18th book and took more than two years to compile, develop recipes and then eat them. “What’s the point of developing all of this delicious food if you can’t enjoy it?� A winner of the very prestigious James Beard Award, Lagasse likes to keep it simple. “People like to try the recipes they see on television or read in my books. If you make them complicated, they’ll give up or prepare a
“My wife is a good cook, but she says ‘why?’ We also have a young woman working for us as sort of a nanny. I’ve taught her how to cook and I know that while I’m away, such as here, I know that my family will be well fed and taken care of.� Emeril had nothing handed to him and literally worked his way up from the bottom. At 10-years-old he took a job washing pots and pans at a bakery in his hometown of Fall River, MA. Then at 14 he attended a Culinary Arts Program at Diman Regional Avocational Technical High School where he learned the basics of what was to become his profession. A percussionist in school, he enjoyed music and was awarded a scholarship to the New England Conservatory of Music, but he, instead, chose to attend Johnson and Wales, what was to become one of the top rated culinary schools in the country. Lagasse was in one of the early classes at Johnson and Wales, but it whetted his appetite to cook. Forsaking the music scholarship, Emeril took a job at a restaurant, Venus de Milo, to pay his way through the school. His natural talent came to the fore and he rose quickly. In 1985 he was named to succeed the legendary Cajun chef, Paul Prudhomme at New Orleans top restaurant, the Commander’s Palace. New Orleans became his home base and to this day he has several restaurants located there. With Thanksgiving on the horizon he offers some accompaniments to turkey. “A savory bread pudding makes a great side dish. I also like vegetable soup. And why not try beignets for dessert?� Beignets, brought to New Orleans by the Acadians, has come to its modern form as a square piece of fried dough covered in powdered white sugar and served in portions of three. But three is never enough and people have been known to gorge themselves on beignets. “That’s enough to cap any meal.� Emeril looks up as the line begins to move toward his table, a black Sharpie in his hand. He smiles at the young man handing him a book and asks for his name so that it can be personalized. #BN )F T NBEF B GSJFOE GPS MJGF t NOVEMBER 2015 | NEW YORK LIFESTYLES MAGAZINE | 57
Our Top Chefs
Georgette Farkas Chef/Owner Rotisserie Georgette 60 St. & Central Park West 1. What inspires you as a chef? I’m inspired by the rhythm of the changing seasons. It means there is always something to look forward to as a new season approaches. In the fall there are game birds and then the arrival of white truffles. The crisp cool weather also brings the apple harvest, and with it our decadent Tarte Tatin, with deeply caramelized apples that literally melt in your mouth. 2. Is there a favorite food/dish you’d eat every day? I crave fresh vegetables. It motivates me to keep the side dishes on our menu exciting. Right now, we’re making Brussels Sprouts roasted with Chorizo and Lemon; Mushroom stuffed Mushrooms, and a Roasted Beet Salad with crunchy Prosciutto and Hazelnut Crust. 3. Aside from turkey, what would you prepare for Thanksgiving? To start with, my personal favorite would be our deeply flavorful consommé garnished with wild mushroom ravioli. Some guests may choose our house-made charcuterie such as a duck pâté. For the main course, we know not everyone is a turkey fan, so we offer our other rotisserie specialties, such as roasted prime rib with Béarnaise sauce, or a whole roasted branzino with tapenade. The most popular is our black truffle stuffed whole roasted chicken with seared foie gras. 4. What coming trend do you think will change food prep? Frankly, we embrace utterly traditional and classic cooking so we tend to ignore trends. 5. What trend do you wish would disappear? I am not a big fan of deconstructing dishes to the point where they are no longer recognizable.
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Sal Scognamillo Chef/Owner Patsy’s Italian Restaurant 236 W. 56 Street 1. What inspires you as a chef? As a chef I am driven by my family legacy. Patsy’s Italian Restaurant opened in 1944, and I love to see the generations of customers that keep coming. There are people who have been coming to the restaurant since even before I was born, and now they bring their children and their grandchildren to enjoy our classic Italian meals. 2. Is there a favorite food/dish you’d eat every day? I will always default to pasta. My favorite will almost always be Rigatoni Sorrentino! We make it with a tomato sauce, fresh ricotta cheese, parmesan cheese, and melted mozzarella. 3. Aside from turkey, what would you prepare for Thanksgiving? The Scognamillo family has a special stuffing we make every year with sausage, bacon, raisins, and pine nuts. 4. What coming trend do you think will change food prep? I have been seeing a lot of all natural options lately. Since we like to keep everything traditional, Patsy’s Italian Restaurant has always believed that all natural was the better option for quality food. 5. What trend do you wish would disappear? The food industry has become a lot more corporate lately, which has gone hand-in-hand with an increase in automation. Food just doesn’t taste the same when it loses the human touch. For us, food has always come from our hearts, our souls, and our family.
Ben O’Sullivan Chef Hunt and Fish Club 125 West 44th Street 1. What inspires you as a chef? I would say seasons, health, and nature. Nothing hit harder to me than the seasonality of food. When I walk outside on a cold crisp fall day, and feel that chill come over me, all I think about is the smell of roasted apples, cinnamon, spices and duck. The same goes for the first day of snow. I always think about a nice stew, barley, braised meats. My health has been a huge focus in my life over the last 4-5 years. I started really focusing on trying to eat and be healthy. It’s hard at a steak house, but I equate this place to a cheat day, eat a steak, have some scotch. I also have a lot of health options, simple dishes, with little to no fat. Lean items that feel rich.    2. Is there a favorite food/dish you’d eat every day? If I only had one dish, probably sushi. My father was born and raised in Japan, so it was a staple at my house growing up. I love sushi, it’s fresh, clean, simple and healthy. Seasons change and so does the fish. My favorite is Aji. It’s a Horse Mackerel, always served with thin scallions, and fresh ginger. (It’s a difficult to break down) and is as close to perfect as I have ever eaten.  3. Aside from turkey, what would you prepare for Thanksgiving? Coal roasted sweet potato. I had them on a street cart in Japan. Amazing. Frank C at Frankies 457/570 does it pretty close to how it is in Japan. He just roasts his low and slow in an oven. I finish mine on coals. 4. What coming trend do you think will change food prep? You can almost never tell! The new idea of no more tips might turn the entire industry upside own (for the better in my personal opinion). I think the emergence of Asian style open air markets like we had in Queens last summer, might be a venue for smaller chefs to showcase their skills, and style. I really think small shops are going to be the next big trend: Places like Fuku, superiority burger, Toto Ramen and other quick style shops. New York seems to be in love with that idea.  5. What trend do you wish would disappear? Fast food, and unhealthy food. The death of fine dining.
Alain Allegretti Chef Beautique 8 W. 58 St. 1. What inspires you as a chef? A good meal makes people happy and because of this, I love the entire process of creating a new dish with new ingredients. It’s a culinary puzzle that I’m constantly trying to solve; I figure out the perfect way to cook it, the right twist, and a beautiful way to plate and present it. From start to finish, I try to add something unique so that the person eating it feels special. 2. Is there a favorite food / dish you’d eat every day? If I never cared about being healthy, Pasta. In any shape or form, for breakfast, lunch, and dinner. I’m Italian! 3. Aside from turkey, what would you prepare for Thanksgiving? Turkey is the most boring part of Thanksgiving; the side dishes are where all the action happens! My favorites include a sweet potato tatin with maple syrup and candied pecans, roasted brussel sprouts with balsamic reduction and soy sauce with guanciale, a hearty stuffing with chestnuts, sausage, liver, apple & mushrooms and a bacon and aged cheddar mac and cheese. I usually get invited back when I bring these to dinner. 4. What coming trend do you think will change food prep? I grew up on a farm, so my childhood was literally farm to table. I’m so pleased to see this as a growing trend, and hope it continues. My culinary philosophy has always been centered on starting with fresh, local, and seasonal ingredients. 5. What trend do you wish would disappear? Since we are getting into the season, I’m really NOT a fan of truffle oil!!! I LOVE truffles and believe you should buy the SJHIU USVĒFT BOE UIFZ XJMM TUBOE PO UIFJS PXO t
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Photos by Rey Rosa Photography
UMBERTO’S CLAM HOUSE 132 Mulberry St, New York, NY 10013
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By Ed Curtis
Milos, It’s Greek To Everyone
ew York may be a haven to a worldwide sampling of cuisines, but every so often, one stands out above the rest. Estiatorio Milos could easily hold that title when it comes to fine dining... Greek Style. Too many people have come to be familiar with what passes for Greek food: i.e. a hunk of lamb or beef spinning on a spit with pieces sliced off and offered in a wrap. Don’t ever confuse that with the fine dining that Greeks themselves demand. Costas Spiliadis, chef/owner at Milos, has dedicated his career to bringing that fine dining experience to his restaurants... and he has succeeded. Chef Costas, calling from London where he recently opened his sixth Estiatorio Milos, near the city’s famed West End theater district. “We are working through the growing pains of a new restaurant,” Costas says. “We opened only a few weeks ago and things are coming together quite nicely.” 62 | NEW YORK LIFESTYLES MAGAZINE | NOVEMBER 2015
He manages to visit each of his restaurants on a regular basis and has never been known to run in and out, but to spend time at each to make sure everything is in proper order. With the considerable experience Chef Costas has in his restaurants in Athens, New York, Montreal, Miami and Las Vegas, those “growing pains” are well under control. “I try to bring the fine food and culture of Greece to the restaurants and keep it as authentic as possible,” he says. “Over the years I’ve developed a wonderful relationship with suppliers throughout the world.” “My restaurants are the same but different. Each one has its own personality and reflects the part of the world where it is located. They each represent the culinary heritage of the country and each represents the evolution of aesthetics, cooking and foods of each location.” Costas opened his first restaurant in Montreal in
1979 and in short order it became perhaps the most acclaimed fish and seafood restaurant north of the border. He is meticulous in bringing these items into his restaurants and in many cases he is a familiar figure at the docks when the fishing boats arrive so that he can have the choicest pick of the catch. But not all of his catch is from local waters. Chef Costas ranges far and wide to find the best suppliers and has contacts in Morocco, Tunisia, Portugal and in the New World from Pensacola, Florida to the Bay of Fundy in Nova Scotia. His restaurants feature an iced case displaying the catch of the day in a bed of ice, much the same as a customer in a seafood store would find his range of choices. To guarantee freshness and taste, his shipments literally are expedited from fishing boats to airports and flown in with regularity so that diners are afforded the opportunity to order a dish that would be commonplace in those other locales but exotic here. But his emphasis doesn’t end with just fish and seafood. Salads could not be fresher if Chef Costas had a garden in the back of each of his eateries.
For those who like to feast on meat there is grilled lamb chops at $49 to Cote De Boeuf, a prime dry aged for 4-6 weeks at $135. His signature is the simple preparation of food that preserves the distinct flavors and nutritional value of each high-quality ingredient. He views his restaurants both as exquisite dining destinations and cultural beacons. He is also involved in the communities that host his restaurants. Chef Costas serves on the Board of the Montreal Symphony Orchestra and has backed Greek composer Mikis Theodorakis as well as other performers. Decorations in Estiatorio Milos are as exotic as the food. There are huge clay jugs and amphora throughout. But check this‌they are not replicas but truly ancient artifacts that Spiliadis purchased legally and imported. His “hands-onâ€? attention has earned a ranking in the prestigious Zagat Guide as the 16th Best restaurant in New York, placing him right up there with the most well-known dining establishments.
At lunch diners can choose from a prix fixe menu for $27.50 that afford choices ranging from an appetizer of Beluga lentil salad with smoked sturgeon to a main course of Loup de Mer from the island of Kephalonia. There are supplementary options for an added cost. For dessert pay the extra few dollars and indulge yourself with Baklava; it’s well worth it.
Z agat w rote: “Pr ist ine� s e afo o d is t he “heavenly� specialty of this “upscale� Midtown Greek, where “consummate professionals� oversee a “spacious�, whitewashed setting with a “classy� but “convivial� mien; while the by-the-pound pricing may “make your head spin�, the lunch and pre-theater prix fixes win kudos for iPVUTUBOEJOH WBMVF w t
For dinner there are choices of fish flown in from Greece, Spain and Portugal. Diners are urged to check out the “Fish Market� and make their choice. Seafood ranges from Bay of Fundy lobster at $48 per pound to The Carabinieros, Spain’s Crevette Royal at $95 per pound.
Estiatorio Milos 125 West 55th Street New York, NY 10019 (212) 245-7000 milos.ca/restaurants/new-york NOVEMBER 2015 | NEW YORK LIFESTYLES MAGAZINE | 63
Soul Food Fit to Feed the Soul
By Jon Haggins Photos by Maybelle Webster
here are more ethnic restaurants in New York City, arguably, than any other place in the world. But one thing New York does far better than anyone else, is Soul Food. Head on up to 110th Street for a treat for your own soul. Miss Mamie’s Spoonbread Restaurant is lined with floor to ceiling windows offering the best view of Morningside Park. Its interior is beige and lined with rattan back chairs and tables. The walls are enhanced with a collection of family photos. A bar is located at the back of the restaurant providing a large selection of alcoholic beverages such as the new “Money Martini”, a combination of apple liqueur, white rum, splash of lemonade and a very special secret ingredient. Spoonbread’s signature Rum Punch is a blend of 64 | NEW YORK LIFESTYLES MAGAZINE | NOVEMBER 2015
natural fruit juices and two types of rum.
Norma Jean Darden, the owner, has truly evolved into a premiere restaurateur and caterer. Spoonbread Catering is New York’s largest African-American owned catering company. Spoonbread has a diverse and impressive client list ranging from Fortune 500 companies such as, Time Warner, Microsoft, Viacom and Citibank, to individual celebrity clientele. Oprah Magazine called Norma the “Secret Weapon of Some of New York’s Savviest Party Givers.” She has also appeared on the Food Network, Martha Stewart Living, and my show, GlobeTrotter TV. Let me not forget, she is also a consultant with New York’s largest caterer, Great Performances, at Dizzy’s Club Coca-Cola, one of three-performance venues at the world class Jazz at Lincoln Center facility in the Time Warner Center. Norma has also served three presidents: Jimmy Carter, Bill Clinton and Barack Obama.
I first met Norma many years ago when she was a model and I was a fashion designer. Her photos have appeared in Vogue, Harper’s Bazaar, Mademoiselle, Seventeen, Glamour, Ladies Journal, Essence, Esquire, New York Magazine, Life, Newsweek, The New York Times, Italian Vogue, Italian Bazaar and Elle. She was one of the models in Stephen Burrows international fashion show at Versailles in Paris. Norma and her sister Carole co-authored the award-winning Doubleday book, “Spoonbread and Strawberry Wine, Recipes and Reminiscences of a Family.” The book is a historical collection of family heritage, including recipes handed down for generations. Their work became the first cookbook to come to the live stage when she toured the country with her one-woman show, Spoonbread and Strawberry Wine, for over a year. Norma said, “The restaurant has a cozy setting, warm service with simple hearty and delicious food. It serves authentic Southern home-cooked food that is like eating at your grandmother’s kitchen table.” Warm, homemade cornbread is always offered to introduce the guests to Southern hospitality. And let’s not forget the house lemonade or ice tea. The gracious staff makes you feel as if you are down home in a southern kitchen. I ordered mac and cheese with steamed spinach as a side and delicious juicy pork ribs. They were the best ribs I’ve ever eaten.
I also ordered a side of the homemade potato salad. Every dish reminded me of southern dishes when I was a child in Florida. The portions are very generous. My friend, Lorraine ordered Miss Mamie’s sampler dish which includes a smorgasbord of southern delights: such as fried shrimp with tartar sauce, fried chicken, pork ribs with collard greens, yams and cornbread stuffing. Every dish was refreshingly delicious. Maybelle ordered Southern smothered chicken with yams and string beans. Each dish was very satisfying. I think we gained five pounds of deliciousness. Dessert included a generous slice of coconut cake covered with a creamy white icing. Boy, it was the bestest! The restaurant also offers chocolate cake, red velvet cake, and peach cobbler. Then again, how much can one person eat? The restaurant also serves stewed oxtails on weekends and turkey wings baked or smothered. Let’s not forget Sunday brunch with shrimp and grits. Wow, oh wow! For a delicious touch of the old south, visit Miss Mamie’s Spoonbread Restaurant. t Miss Mamie’s Spoonbread Restaurant 366 West 110th Street New York, NY 10025 212-865-0700 NOVEMBER 2015 | NEW YORK LIFESTYLES MAGAZINE | 65
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Station LIC Tom Cruise’s Final Cocktail By Jon Haggins Photos by Maybelle Webster tmosphere along with good food helps the ambiance of any good restaurant. Station LIC (Long Island City) restaurant is just one stop on the number 7 subway train from Grand Central Station to Long Island City. The restaurant is decorated with lots of train memorabilia behind the bar and in its bathrooms. Station LIC is a modern American eatery and bar that was inspired by an early 20th century train station as a nod to its location directly above the number 7 Vernon-Jackson subway station. It’s very much a neighborhood “joint.� The floor to ceiling wall-to-wall glass windows allows light to illuminate the restaurant. The lively recorded music sets a friendly mood. The restaurant offers contemporary American cuisine with Italian and Spanish influences. The high ceiling, exposed wood beams and original brick walls, combined with modern fixtures and oversized art, creates a comfortable, inviting space that is part dining room and part bar/lounge. It’s where Tom Cruise flung his final cocktails in the 1988 film “Cocktail.� Gregory Okshteyn, the owner, said, “People come from far and near. It’s a meeting spot where everyone comes to have a great time.� Live jazz is featured every Wednesday from 8-11pm. Phloenpak, from Thailand, our waitress was extremely friendly and helpful with our selection for the evening. We started with a crostini, the chefs choice of three seasonal spreads atop toasted baguettes and a plate of tender octopus over a bed of white beans, frisee (curly endive) and garlic with chili oil. The soup d’jour was black bean soup with feta cheese, poblano peppers, roasted tomatoes, chili and black pepper.
Our main course was a house specialty, the “Ponzi Burger.â€? The restaurant is known for it’s “Ponziâ€? Burger – grass fed beef, pepper jack, potato, bacon and secret sauce (with onion rings). It’s a play on the Ponzi scheme where the customer gets a free burger and has to buy one for someone else. We complimented our burger with a Cabernet Sauvignon. The chicken was a pan-seared breast placed over tender greens with lemon, Mache (corn salad), and a plate of seared wild Alaskan salmon, complimented with seasonal vegetable risotto, gremolata (a garnish made with chopped parsley, garlic, and grated lemon zest, served as an accompaniment) and topped with an herb oil. Let me not forget the yellow stuffed pepper filled with celeriac (celery of a variety that forms a large swollen turnip like root that can be eaten cooked or raw It’s also called celery root), sautĂŠed quinoa, spinach, feta, onion and sprouts. Our sides included crispy smashed potatoes with herb extra virgin olive oil, cracked pepper, and sea salt, crunch green salad with haricot vert (a green bean with a very narrow edible pod and very small seeds), asparagus, zucchini, lemon zest, parmesan, spicy broccoli rabe (a vegetable related to the turnip, grown for its broccoli-like buds and bitter-flavored greens), chili flake topped with an extra virgin olive oil. To complete an enjoyable dining experience, we ordered warm chocolate cake that melted in our mouths with a scoop of vanilla ice cream. We can’t forget the bread pudding, also with vanilla and chocolate ice cream on the side. It was certainly worth a short trip to Long Island City to experience BOPUIFS HSFBU EJOJOH FYQFSJFODF t Station LIC Eatery & Bar 10-37 Jackson Avenue (at 50th Avenue) Long Island City, NY 11101 347-832-0056
NOVEMBER 2015 | NEW YORK LIFESTYLES MAGAZINE | 67
A Draw for Manhattanites By Sandy Nesoff
from a wide area.
here was a time when no one would venture west of the Hudson River for a night out with dinner at a good restaurant. That began to slowly change about 15 years ago when a handful of New York restaurateurs moved across the river to Bergen County, New Jersey.
It’s not often that a family has as much input into a restaurant. New York’s Empire Steak House is one example with the three Sinanaj brothers, Jack, Jeff and Scott producing one of the finest eateries in the Big Apple.
They took a gamble because the river could be a barrier to drawing their loyal clientele, but the advantage of rents that were thousands a month less expensive, the opportunity to have beautifully landscaped areas and ample parking outweighed the risks. In large measure the loyalty remained and famous faces-Yankee baseball player Don Mattingly (now manager of the LA Dodgers), TV weatherman Spencer Christian, soccer star Pele and a host of others, found their way over. Today New Jersey dining is as good as it gets anywhere else. A new generation of restaurateurs has stepped up to take advantage of the opportunities. The Dickstein family, owners of Andiamo Restaurant in Haworth, NJ is a prime example. Literally minutes from the George Washington Bridge, Andiamo has drawn a very loyal following 68 | NEW YORK LIFESTYLES MAGAZINE | NOVEMBER 2015
Andiamo boasts host Don Dickstein, his wife and head chef, Linda, and their son, Alan who seems to know as much about the business as they do as he goes from one position to another with ease. Alan will frequently work behind the bar while Don handles host chores. Some 25 years ago Don, with no restaurant experience, took over The Antlers restaurant that had truly seen better days. In short order he learned the ropes and had Andiamo up and buzzing with diners who came back on a regular basis. Word spread to New York and the path to Andiamo’s door even helped the toll coffers of the Port Authority. Both Don and Alan continuously work the room, stopping at every table to say hello to old friends and to make new friends. Chef Linda will frequently leave the kitchen and weave her way through the dining room as well to gauge the satisfaction of her customers.
A family run operation has its benefits for both the family and the clientele because the owners want to make sure everything is in order and everyone is satisfied. The famed Zagat Dining Guide has called Chef Linda’s weekly specials: “Specials that are truly special.” She comes up with a new menu week after week offering dishes that are truly special. And she offers an extensive menu ranging from an expertly crafted thin crust pizza to sizzling steaks cooked to perfection. One of her signature dishes is a simple meat loaf that is anything but simple. When Andiamo’s web site makes note of the fact that “Chef Linda’s famous meatloaf ” is on the menu for that night, the parking lot valets get a work out as cars line up on the roadway waiting to get in. There are special events such as the regular comedy night that draws huge crowds eager to participate in the fun. There is a wide range of menu items with prices that would put a New Yorker into shock. And that’s because they are priced amazingly low compared to what they are accustomed to in The City. The Andiamo Salad can be ordered for one to three people at $9.95 per person. The Classic Caesar at $10.50 is a treat, nicely prepared and sprinkled with pepper. Fettuccini Alfredo is smooth and creamy and would please Chef Alfredo himself. Jump in for a Prime beef dish and choose from three options ranging in price from $39.95 to $42.95. Beat that. The steaks are wonderfully crafted, tasty, juicy and tender. The Veal Linda
($23.95) with beefsteak tomatoes, red onions and two cheeses in lemon butter drizzle is a classic. Alan chimes in with Veal Alan, layered with roasted red pepper, spinach, melted mozzarella and mushroom marsala at $24.50. Don is the only one who seems not to have a dish named for him. In warm weather there is an outdoor deck very popular with diners. It fills up quickly so if you’d like to dine Al fresco call ahead early. In fact, call anytime before you go because the place fills up regularly. The Dickstein’s are a community-minded family. Every September, for the past 15 years, they have sponsored a motorcycle rally to raise funds for a variety of good causes, ranging from vests for policemen to hospitals and parochial schools. The run starts at the restaurant, winds through a number of towns and then across the George Washington Bridge, making a U-turn at the far end and returning to the starting point for after-run festivities. They regularly draw more than 1,000 motorcyclists from throughout the region. Andiamo was a winner in the Best of Bergen award, an honor that was truly earned. Andiamo Restaurant 23 Hardenburgh Road Haworth, NJ (201) 384-1551 www.andiamorestaurant.net NYLM Rated: 4/5 stars t NOVEMBER 2015 | NEW YORK LIFESTYLES MAGAZINE | 69
Williamsburg The Hottest Destination By Daniel J Bollinger decided to stay in Brooklyn this month since it is, arguably, the most popular borough in the world right now when it comes to real estate. There is more construction going on in Brooklyn and Queens these days than Manhattan. Williamsburg has one the largest slices of this development pie and I had the pleasure of touring two condo buildings and one rental building this month. The three buildings I toured this month were: 190 South 1st St., The Lewis Steel Building (located at 76 North 4th St.), and 280 Metropolitan Ave. All three buildings are in a class by themselves and all have unique qualities to offer their residents. As usual I am not going to simply regurgitate square footage and layout information since you can get all that information from their respective websites. I will continue to do what I do for my readers: point out the ‘unique’ things that make each space special and highlight the great features that I think one would appreciate. 70 | NEW YORK LIFESTYLES MAGAZINE | NOVEMBER 2015
190 South 1st St. 190 South 1st Street has just recently broken ground for development. I toured their sales office. It is a 32-unit, full service, doorman condo building with amenities. Its scheduled for a fall 2016 completion. What made the most impact on me was the design of the building. The living residences sprout up on one side of the development giving its occupants possibly the best views of Manhattan, Brooklyn, and Queens. The real beauty of this development is its second story rooftop garden amenity. Stretching out from the vertical residential condos is a second floor rooftop garden above commercial units. This is the future of development throughout the city these days and 190 South 1st St. has really nailed it. The roof is comprised of a landscaped terrace and garden lounge with lushly planted seating and picnic areas. No need to worry about inviting too many people over to your housewarming party in your new apartment... simply throw a private housewarming BBQ on your communal rooftop. The only thing that might top this housewarming BBQ is if you live in the penthouse; then you can throw an even more exclusive party on your private rooftop which has plans to construct a glassed in lounge, including a kitchenette... not to mention 360 degree views of the entire city surroundings. If you would like to live in the most popular borough in the world (Brooklyn), in one of the hippest parts of Brooklyn (Williamsburg), in one of the newest, wonderfully designed buildings... then I recommend you check out 190 South 1st Street.
NOVEMBER 2015 | NEW YORK LIFESTYLES MAGAZINE | 71
The Lewis Steel Building (76 North 4th St.) The Lewis Steel building is a former 1930’s steel factory that has been transformed into 83 luxury apartments in the heart of Williamsburg. There are a lot of great design details incorporated into this building, including: Exposed beams from the original factory, some left in place and some beams artistically placed throughout the building in the hallways and apartments. Original oversized windows in the apartments which allow for great natural sunlight. You may notice some of the apartments’ staircases are designed to match the original windows with parallel angles, a very nice design detail. But what makes The Lewis Steel Building stand out is its private cabanas and furnished roof decks. When I was renting in New York City the only ‘furnished’ roof deck I ever encountered was bringing my own fold up chair to the roof, maneuvering around the mechanicals while walking on the graveled roof. As I said about 190 South 1st St. above, NYC designers and architects are finally ‘getting it’, they are maximizing use of the building space and developing roofs for residential use. And just as 190 South 1st St. has developed an outdoor space so has The Lewis Steel Building. There is the communal roof deck (actually, two) which are beautifully designed. No need to worry about maneuvering around the mechanicals because the designers have built tables over them to place your martinis, beers, or mimosas’ on while you play bocci ball on your brand new bocci court. There is ample space on this rooftop since the Lewis Steel building is quite large. This is a great place to meet your neighbors and their friends and build some solid positive social circles. I would recommend renting an apartment with a private rooftop cabana so when the time comes to get to know a new ‘friend’ in a more private setting... you can invite her (or him) to your own secluded, private rooftop cabana in your duplex apartment. Don’t worry about the graveled roof that I had to walk on in my day, because the whole roof is layered with a soft grassy turf material (including the private cabanas). These apartments are great for the newcomer to the city. For someone just starting out in this great city who might not have many friends or know a lot of places yet, don’t fear, just rent in the Lewis Steel Building and hang out on your new community rooftop and you will learn more about the ins and outs of New York City and make more friends than if you rented in any standard apartment. 72 | NEW YORK LIFESTYLES MAGAZINE | NOVEMBER 2015
280 Metropolitan Ave. 280 Metropolitan Ave. is a 28 unit condominium development. If I was asked to use only two words to describe 280 Metropolitan Ave. I would simply say: “Blown Away”. This is city living at its best... there are so many great things to say about this development. Let me touch on a few. One: the location; it is situated in the heart of Williamsburg. You are within walking distance to over 100 bars and restaurants and four blocks from the L train station. You are centrally located and close to everything great about Williamsburg. Two: the builder. This building was constructed by CBSK, one of the best builders in the tri-state area. If you ever have a chance to purchase something they have built: Buy It. I never point out any brand names of appliances, real estate companies, builders, designers, or architects in my articles because I don’t want you to think I am advertising for anyone. I write what the apartment encompasses in terms of location, design, beauty, and overall aesthetic. But I would like to give accolades to CBSK because their craftsmanship and attention to detail is so topnotch, especially in their development of 280 Metropolitan Ave. You can see it in their choice of materials and design decisions: triple insulated floor to ceiling windows (leaps and bounds above recommended grade), defogging mirrors in the bathroom vanities, and their oversized roof terraces on many of the apartments are just a few of the design details that show how dedicated CBSK is to quality. 280 Metropolitan Ave. is one of the best buildings I have toured in New York. That is why when I toured this building it was 80% sold already. By the time you get to read this article I would not be surprised if it was 90% - 95% sold. If you are someone who appreciates the best in life and are in the market to buy a condo, then I suggest you get on the phone with 280 Metropolitan Ave. right now and book an appointment.
If you have any questions about any of the residences I write about or are interested in anything relating to NYC real estate please contact me at (718) 662-9493 or Daniel@APGNY.com. t NOVEMBER 2015 | NEW YORK LIFESTYLES MAGAZINE | 73
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Pure Luxury At The $35.2 Million, One57 By Lloyd Frank he SingerVenekamp Team at Brown Harris Stevens, which has established itself as one of Manhattan’s most successful real estate teams, has completed the staging for Unit 54B, the 5,475-square-foot home on the 54th de Portzamparc’s iconic luxury tower, One57. “This apartment is stunning, spacious and available for immediate occupancy,” said John Venekamp of the SingerVenekamp Team at Brown Harris Stevens. “Needless to say, Leslie Singer and I are
residence with a curated blend of new, vintage and custom made furniture pieces, lighting and accessories. One of Unit 54B’s most unique selling features is the remarkable views. As such, each staging design element speaks to this. Each piece comes together to highlight the mesmerizing views through the and Empire State buildings.
NOVEMBER 2015 | NEW YORK LIFESTYLES MAGAZINE | 75
Danish architect, Thomas Juul-Hansen, was chosen to design the interiors of One57 for his hands-on approach to residential living. Recognized for his expertise in designing some of New York’s most notable glass curtain wall residences, his highly personalized style is present throughout the building. Juul-Hansen’s work has been accentuated by the pieces now staged in the residence. Interior Marking Group owns 100% of their own inventory, each piece of art displayed in Unit 54B has been commissioned specifically for this project and created by in-house artists. Unit 54B boast’s oversized doors and soaring ceiling heights, providing a glamorous stage for entertaining guests. Materials of the highest quality are provided: rich rosewood flooring in a French herringbone pattern of select rift sawn white oak, slabs of Italian marble, and custom hardware and light fixtures.
76 | NEW YORK LIFESTYLES MAGAZINE | NOVEMBER 2015
Heralded as one of New York’s most luxurious residences with just 92 homes, One57 defines the ultimate in luxury living. Residents enjoy a la carte services of the flagship Park Hyatt, located in the building through a separate fully attended lobby. With multilingual concierge services, health club with pool and spa, five-star restaurant, library, private conference rooms, screening room and attended parking, every whim will be expertly satisfied. As an added bonus, pets are allowed. About The SingerVenekamp Team The SingerVenekamp Team at Brown Harris Stevens has established itself as one of Manhattan’s most successful real estate teams that takes pride in guiding you throughout the buying or selling process. They are accustomed to providing real estate services to a sophisticated, demanding clientele who appreciate quality service.
Brown Harris Stevens Established in 1873, Brown Harris Stevens is New York’s oldest real-estate firm. With over 350 brokers, they negotiate and conclude residential transactions totaling over $3 billion. You benefit from Brown Harris Stevens’ size and market coverage and the most current, accurate information on offering and sales prices available. And because Brown Harris Stevens Residential Management, LLC, manages more than 170 luxury buildings located in Manhattan, they have access to more closing data than any other firm. They know the cooperative boards of these buildings and their policies. Brown Harris Stevens also takes a leadership role in our industry’s professional organization, The Real Estate Board of New York (REBNY). Within twenty-four hours from the time they receive your exclusive listing agreement, they invite the cooperation of other licensed real estate brokers who are members
of REBNY. The marketing reach extends nationally and internationally. Brown Harris Stevens is the exclusive New York City, Hamptons and Palm Beach affiliate of Christie’s International Real Estate, a subsidiary. About Christie’s International Real Estate Christie’s International Real Estate is a global network of 138 affiliated brokerages with 900 offices and 26,000 sales associates, the largest network of independent real-estate professionals specializing in luxury properties, representing sales of $100 billion per year. Its close affiliation with Christie’s International Real Estate and Christie’s 53 art offices in 32 countries gives their brokers direct access to the most affluent buyers of residential properties in UIF XPSME t
NOVEMBER 2015 | NEW YORK LIFESTYLES MAGAZINE | 77
AC’s Resorts Expands Amenities For Business By Lucy P. Derm usiness travelers have an added reason to focus their meetings and conventions in New Jersey’s Queen City by the sea, Atlantic City. Aside from gaming and entertainment, Resorts Casino Hotel has opened a major new facility to accommodate business meetings and conventions. Atlantic City has long been a favored destination for conventions and business meetings where people can put in a day’s work, have major accomplishments and then enjoy an evening’s entertainment with top-notch entertainers. And that’s not to mention the opportunity to wager a few pence.
Resorts was the first modern hotel to open when gaming came to Atlantic City in May of 1978 and it has remained a major force in the industry and fabric of the city ever since. The hotel, moving to expand, modernize and upgrade its business facilities has completed a major renovation and addition. Resorts Casino Hotel (Resorts) welcomed its first guests to experience the latest in audio-visual technology in a new multifaceted conference center at this world class hotel, managed by Mohegan Gaming Advisors. The resort that brought gaming to Atlantic City continues to stay at the top of its game with a new Conference Center.
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Following the opening of the $35 million Jimmy Buffet-themed Margaritaville entertainment complex, which is part of a total of nearly $80 million spent on further expansion and renovation under Morris Bailey’s ownership, Resorts continues to evolve and grow as a destination. “Resorts Casino Hotel is dedicated to ensuring that our leisure and business travelers are always offered the best that Atlantic City has to offer,” said Bailey. “We are committed to continuing to reinvest in the property and to offer the finest in meeting space, lodging, gaming, dining and entertainment.” Mark Giannantonio, president and CEO of Resorts Casino Hotel, acknowledged the Casino Reinvestment Development Authority’s approval of $9.4 million in funding from the Investment Alternative Taxes which allowed the conference center to be developed. He added, “The technical aspects of the new conference center are sure to impress meeting planners and guests.” Group meeting attendees at Resorts can wirelessly connect laptops 80 | NEW YORK LIFESTYLES MAGAZINE | NOVEMBER 2015
and personal media devices simultaneously, while sharing screens with each other and even with colleagues in remote locations. Convenient touch panel controls and built-in wireless microphones offer ease for presenters. Other highlights of the technology include full 1080P resolution on all screens and up to four devices can share the screen in QUAD view. Resorts installed higher resolution capabilities in anticipation of future needs, high capacity Wi-Fi, electrical and Telecom connectivity hidden in the floors, minimizing cables, and architectural LED lighting on dimmers with programmable pre-sets. Twelve breakout rooms keep productivity high with built-in 80” or 90” LED monitors, drop-down screens and cinema quality projection. Two theaters offer seating for 300 or 1,350 with state-of-the-art sound and light technology. In addition to the 12 new meeting rooms, the showpiece of Resorts’ Conference Center is the Atlantic Ballroom with a multi-use prefunction area, with natural lighting. Four sets of operable walls divide the main conference hall into five potential spaces and allow
groups to have an adaptable floor plan for a variety of uses. The new conference center brings the total offerings at Resorts to 24 meeting and function rooms with more than 64,000 square feet of usable space, most featuring natural light and ocean views. Giannantonio thanked members of the Resorts Conference Center project team, including architects and interior designers SOSH Architects, General Contractor TN Ward, Conspectus, Structural Engineers Conn Shaffer, MEP Engineers Giovanetti Shulman Associates, and the audio visual technology specialists Judge Unified Communications, along with The Lighting Practice. Hotel at a Glance: Resorts Casino Hotel Atlantic City is brimming with casinos and hotels, but Resorts Casino Hotel is one for the history books: it was Atlantic City’s first casino hotel and the country’s first legal casino outside of Las Vegas. Towering above the Atlantic Ocean and Atlantic City’s famed boardwalk, the hotel dazzles visitors looking to enjoy fine dining and world-class entertainment. Its 100,000-square-foot-casino is open around the clock, with thousands of slots and more than 10 styles of table games where you can try your luck.
So much space: The hotel’s stylish guest rooms are among the largest in Atlantic City. Dining options galore: There are several onsite restaurants, including an award-winning Italian spot where you can eat amid romantic lanterns and white columns. Grab a beachside cocktail at the resort’s Landshark Bar & Grill, the only restaurant on the sand side of the Atlantic City boardwalk that’s open all year. Relax and renew offer includes access for two to the spa, where you can relax in saunas and whirlpools or get a hotstone massage. Go swimming in the indoor-outdoor pool, open year-round. Find your shaker of salt at Jimmy Buf fett’s Margar it av i l l e, w h i ch comprises several restaurants, themed gaming areas, bars, and retail shops. To book a meeting or event call (609) 340-7850 or visit www. meetatresorts.com. For more information about Resorts Casino Hotel, please visit www.resortac.com t NOVEMBER 2015 | NEW YORK LIFESTYLES MAGAZINE | 81
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Your Smile Can Affect Both Your Life & Career By Dr. Timothy Chase, DMD id you know that your smile and how straight and white your teeth are can impact your career and even bolster or derail your love life? Well it can.
A recent study indicates that 40 percent of Americans would not go on a second date with someone who has crooked teeth. And in this highly competitive job market, the same study revealed that Americans perceive those with straight teeth to be 45% more likely than those with crooked teeth to get a job when competing with someone who has a similar skill set and experience. In fact, according to an independent study by the American Academy of Cosmetic Dentistry, 74% of adults feel an unattractive smile can hurt a person’s chances for career success. I see many adult patients who had lived with dental imperfections throughout their childhood. They don’t know what their options are for improving their smile. They come to see us because they believe that a healthy white smile will boost their confidence in both career and romance and will help them to exude a look of health and wellness. They’re right. So for adults with crooked or yellow teeth, what can they do to improve their smile and overall appearance? I have several recommendations for procedures that can be performed by a cosmetic dentist that will take years off your appearance and will build confidence through obtaining a healthy smile.
Whitening: Having a healthy and white smile is a significant confidence booster and takes 10 years off your appearance. Having white teeth can be achieved by home whitening kits – but a trip to your dentist guarantees you a faster better result. And there is good news for those who have previously been discouraged from whitening because of having sensitive teeth that were painful to whiten. There are currently advances in whitening formulas available at your dentist to reduce discomfort and sensitivity in whitening. Straight teeth: Invisalign remains a key and unobtrusive way for adults to attain straight teeth and a brilliant smile. There is hope for those who have had such misaligned teeth that they weren’t formerly candidates for the Invisalign process. There are now a new series of aligners that have been created to correct even severely rotated teeth. Invisalign can be used on even more complex cases now. Veneers: Veneers are a great way to create a healthy and youthful smile. In the past people worried about the amount of tooth that needed to be removed to fit the veneers, but today’s better porcelain and 3-D model technology allows for less tooth reduction and better lifelike looking porcelain that lasts longer. Dr. Timothy Chase, D.M.D., is a practicing partner in SmilesNY, a leading cosmetic dentistry practice in New York City. Dr. Chase has been practicing cosmetic dentistry in New York City for nearly 25 years. t NOVEMBER 2015 | NEW YORK LIFESTYLES MAGAZINE | 83
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Dealing With Personal Issues
By Stan Popovich ou are just diagnosed with a mental health condition such as depression, bipolar disorder, panic disorder, addiction, OCD, or some other mental health disorder. You go see a counselor to get help. Eventually your relatives and closest friends find out your condition. The problem is that some of them get on your case and do not understand what you are going through. Here are four ways to deal with this situation. 1. Listen To The Professionals And Not Your Friends Your friends may mean well, but when it comes down to it, the professionals know your situation more than anyone. They know what you are going through and are trained to deal with your situation. Your friends do not have the answers to your medical condition. When you have questions about your mental health situation consult with your counselor or other mental health professional. Listen to them and follow their advice and not your friends. 2. Your Goal Is To Get Better Your goal is to get better, period. Don’t waste your time arguing with your friends or relatives who are giving you a difficult time. This isn’t a public relations event where you need to get everyone’s approval. This is your life and you’re the one suffering. Your main focus is for you to get better. This is the number one thing. 3. Tell Your Friends To Learn About Your Condition Tell your friends and relatives that the best way for them to help
you is to learn about your condition. They could talk to a counselor, they could do family therapy, they could read some good books or join you at a support group to learn about your condition. They won’t know the pain your suffering but they will have some idea of what you are going through. If some of your friends won’t do this, then stay away from them. They will only make things worse. 4. Distance Yourself From People Who Give You A Hard Time This may seem cruel but if some of your friends or relatives are hindering your progress in getting better, then kindly tell them to follow step Three or else tell them to stay away and go bother someone else. Distance yourself from those people who won’t make an effort to understand what you are going through. You need to surround yourself with positive and supportive people. Again, if you have problems or issues with a particular person, you can always ask your counselor for advice on how to deal with them. Remember your goal is to get better. Treat your mental health issues as a medical condition. If you have a medical condition, you go see a doctor to help treat it. Same thing applies to your mental health issues. Go see a professional and focus on getting better. Don’t try to get everyone’s approval. Stan Popovich is the author of “A Layman’s Guide to Managing Fear Using Psychology, Christianity and Non Resistant Methods”. For additional information go to: www.managingfear.com t
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Guardians Of The Mountains By Peter Schmaus, MD any of us take first responders for granted, be they fire, police, or emergency medical technicians. The same extends to our guardians on the mountain, the ski patrol. What may be underappreciated is the degree of training and skill required to qualify and proudly wear the insignia. The dedication and hard work of these volunteers is epitomized in their national motto: “Service and Safety.� First founded nationally in 1938 with roots in Vermont and Colorado and expansion during the post World War Two ski boom, there are now approximately 650 patrols with 2,8000 members. And the ski patrol does far more than rescue injured skiers and boarders. Ski patrols monitor terrain, are trained in avalanche control, chairlift evacuation, sponsor educational programs and as a result, not surprisingly are ambassadors for their respective mountains. Non-skiers even function in the ski patrol as first aid providers in the first aid hut or at the base. Educational courses offered can include outdoor emergency care and mountain travel and rescue. Before the start of the World War II it was apparent to early ski pioneers and eventually the US Army that there was a need for developing cold weather and mountain warfare capabilities. Some had witnessed in their international travel the skills and
preparation of the Swiss ski patrols during the 1930s. These ski pioneers, with their alpine experience, were instrumental in the formation of forces such as the famed Tenth Mountain Division. The National Ski Patrol as a civilian agency functioned as a screening mechanism for the army, vetting the many volunteers for winter and alpine warfare training programs. After the war some of these same soldiers returning to civilian life expanded the ski industry and the requisite ski patrols. In my travels skiing throughout North America from Whistler to the Canyons to Sugarbush, Jiminy Peak, Gore and Windham, I have met with these first responders and watched them in action. They have gladly shown me and demonstrated their gear ranging from simple rescue shovels, first aid packs and moldable splints to trauma packs, rescue ropes and carabiners. I observed their rescue drills using ski toboggans and the use of tail ropes in steep terrain. They demonstrated the advances in avalanche beacons. As a physician and avid skier I have been universally impressed with their knowledge, skill, dedication and grace under pressure. Ski safely this season, enjoy the slopes and let us hope your only interaction with the ski patrol will be a greeting, perhaps advice, and an appreciation of their many varied skills. And if per chance you are in need, be reassured that you are in excellent IBOET BU UIF UPQ BOE CPUUPN PG UIF NPVOUBJO t
NOVEMBER 2015 | NEW YORK LIFESTYLES MAGAZINE | 87
Still Skiing At 70+?
By Bob Nesoff
ki resorts over the years have aimed at drawing a younger crowd to stay afloat. A number of ski resorts that had previously banned snowboarding have opened the trails to that group in order to increase skier visits. Many, if not most, offer seniors, generally those over 70-years-old either very deeply discounted lift tickets or free skiing as an homage to the years they’ve spent on the slopes. The free passes were extended to a group that for the most part is on Social Security and pensions, generally an income group not normally found at The Ritz. It allowed them the opportunity to continue in a sport they love and to get some fresh air and exercise. That was a boon, especially with daily lift tickets in the $60 and up range. New York State, until recently, gave the over 70 crowd a Golden Pass that provided free skiing at all state-run ski resorts. Gov. Cuomo, in what was touted as an economy move, canceled that privilege to the great disappointment of scores of older skiers. Out West where the mountains are far taller and the trails covered in more snow, providing those over 70 with a ski pass is a no-brainer. Which areas are truly trying to accommodate 50-plus skiers? To find out, a survey of 85 North American resorts was conducted. Several resorts stand out for giving senior skiers special attention and deals. They received the new SeniorsSkiing Skier Friendly Award. Those with the deepest discounts and best amenities received Gold awards. Those with better than average discounts received Silver Awards. The survey had a 34 percent response and will be conducted annually. The hope is that by asking the right questions, SeniorsSkiing.com will help drive greater recognition, discounts and amenities for senior snow sports enthusiasts. SeniorsSkiing “Senior Friendly” Gold Awards Of all respondents, six stand out with the best discounts and amenities.
Whitefish Mountain Resort, MT — Free skiing for 70-plus skiers Hood Ski Bowl, OR — Free skiing for 71-plus skiers Ski Whitewater, BC — Free skiing for 75-plus skiers Alta, UT — Free skiing for 80-plus skiers Lake Louise, AB — $20 season pass for 80-plus skiers Waterville Valley, NH — Hosts Silver Streaks, the country’s longest running senior ski program. “We provide the structure and facilities; the members organize their own events,” explains Peter Sununu, Waterville spokesman. Members gather daily for coffee and pastries in a designated meeting area; enjoy mid-week NASTAR races, complimentary clinics, preferred parking, aprèsski parties, awards banquets, other amenities.
Free skiing as a strategy to introduce the next generation The percentage of all midweek senior skiers at resorts which offer free lift tickets for seniors is estimated to be about 50 percent. Mt. Hood Ski Bowl’s Hans Wipper explains the value of providing free skiing to the older customer, “We want to reward loyal skiers, and we want them to bring their extended families.” SeniorsSkiing “Senior Friendly” Silver Award These respondents had great discounts for seniors: Sutton, QUE — 55 percent off tickets Tuesdays, January – mid February. Sugarbush, VT — $199 for Mid-Week Boomer Pass for 65+ Other Silver Awards went to: Alpine Meadows, CA Copper Mountain, CO Vail, CO Hunter Mountain, NY Windham Mountain, NY Deer Valley, UT Snow Basin, UT Snowbird, UT Red Mountain Resort, BC Whistler Blackcomb, BC Mont Tremblant, QUE NOVEMBER 2015 | NEW YORK LIFESTYLES MAGAZINE | 89
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NY Airline Seeks To Help Children Learn To Read By Sandy Nesoff etBlue Airways’ award-winning Soar with Reading® program in its fifth consecutive year is placing age appropriate books into the hands of children in need. In honor of the fifth anniversary of the Soar with Reading initiative, JetBlue has selected New York and four other cities to battle for these books -- Detroit, Houston, Fort Lauderdale, Los Angeles, and New York City. The city with the most online votes will win and the books will be donated in 2016. To quench one of the biggest book deserts, JetBlue has also launched a pilot program as an extension of this year’s Soar with Reading initiative. In an effort to make an immediate impact, JetBlue has placed book vending machines in Washington, D.C. to provide children in the Southeast neighborhood with free access to books. Washington, D.C. was chosen to launch this program after a study commissioned by JetBlue found that the Anacostia section of D.C. is a large book desert, leaving residents little or no access to purchase age-appropriate children’s books. “Innovative solutions, that involve and engage the community, are necessary to combat the current slump that happens especially in underserved communities,” said Icema Gibbs, JetBlue’s director of corporate social responsibility.
JetBlue’s book vending machines are placed in select locations in the community and allow children to receive books, free of cost. Parents can opt-in to a SMS campaign to receive reading tips, updates when new books are restocked into the vending machines and to learn about reading events. “As we celebrate our fifth year of Soar with Reading, we decided to conduct more research and devise a plan to make an even greater impact. Learning that communities right in our own backyard are in such dire need of books, we convened an advisory board, enlisting the help of top education experts to help us develop a strategy to combat this growing imbalance,” said Gibbs. “Not only do we want to combat these book deserts, but also show that there is a demand to purchase books in underserved areas.” Returning for the second consecutive year as a Soar with Reading ambassador, actress and singer-songwriter Victoria Justice will help to generate awareness for the initiatives through social media engagement, videos and an appearance in New York. Justice, who turns to reading as an escape from her hectic schedule, will encourage her fans and followers to take time to read. Since 2011, Soar with Reading has donated over $1,250,000 worth of books to kids in need. The program website and mobile app provide the latest #BookBattle and event updates, as well as features new activities and games, resources for families, reading recommendations and more. t NOVEMBER 2015 | NEW YORK LIFESTYLES MAGAZINE | 91
New York Yankees Help People To Hear Again By Charles Carsten tarkey Hearing Foundation has teamed up with the New York Yankees, the Minnesota Vikings, the Wilf Family Foundations and The Jewish Federations of North America to provide free hearing aids to people in need. The hearing mission provides the gift of hearing to nearly 100 children and adults with hearing loss, including more than 20 Holocaust survivors from the New York City area. Starkey Hearing Foundation’s team of experts provides pre-selected recipients with complimentary, customized, state-of-the-art, digital hearing devices. The team is joined by Mark and Lenny Wilf of the Minnesota Vikings, New York Yankees manager Joe Girardi, author and Nobel Peace Prize recipient Elie Wiesel, television personality Daymond John, actress Dascha Polanco and other celebrities and VIPs who assisted with fittings and signed autographs. 92 | NEW YORK LIFESTYLES MAGAZINE | NOVEMBER 2015
“Starkey Hearing Foundation has been hosting an annual hearing mission at Yankee Stadium since 2010, and we are excited to return to New York,” said William F. Austin, founder of Starkey Hearing Foundation. “Thanks to the continued generosity of the New York Yankees, the Minnesota Vikings and the Wilf Family Foundations, we are able to make a tremendous impact in the lives of nearly 100 New Yorkers. This year’s mission was especially meaningful because we were able to share the gift of hearing with Holocaust survivors, helping them to connect to their families and communities.” “Being part of a family who are Holocaust survivors, this is an extremely important cause,” said Vikings vice chairman Lenny Wilf. “There are over 30,000 survivors in the U.S. who need assistance, and under Mark Wilf ’s leadership we are raising funds to meet their social service needs through Jewish federations. Accordingly, if we can play a role in bettering the lives of these survivors and children in need, we need to participate. We appreciate the opportunity
Starkey Hearing Foundation has provided for the Vikings organization and our family to join forces with the Yankees on this endeavor.â€? “We are very pleased to have once again hosted the Starkey Hearing Foundation’s annual hearing mission at Yankee Stadium,â€? said Lonn Trost, Yankees chief operating officer and general counsel. “It is an honor to have a part in providing a better quality of life for New York-area children and Holocaust survivors. We congratulate the entire Starkey team on their tireless efforts to provide complimentary hearing devices to those in need around the world.â€?  Helping Holocaust survivors is part of Jewish Federation’s National Holocaust Survivor Initiative. By giving the gift of hearing, Starkey Hearing Foundation is providing d i g n it y a n d re du c i n g s o c i a l isolation to a particularly vulnerable population. The National Holocaust Survivor Initiative links support from foundations, private citizens, and federal, state and local governments to help aging Holocaust survivors live their final years with dignity and security in the comfort of their communities. Â
About Starkey Hearing Foundation Starkey Hearing Foundation uses hearing as a vehicle to reflect caring and change lives around the world. Disabling hearing loss affects more than 360 million people, including 32 million children, worldwide, yet many do not have access to the hearing devices that can help them. As a member of Clinton Global Initiative, Starkey Hearing Foundation has pledged to provide more than one million hearing aids to people in need this decade and currently gives more than 175,000 hearing aids annually. For more information on Starkey Hearing Foundation, please visit starkeyhearingfoundation.org.  About the New York Yankees Founded in 1903 and just concluded their 113th season, the New York Yankees are the most successful and popular team in Major League Baseball h i s t o r y, h a v i n g w o n 2 7 championships while appearing in 40 World Series and this year’s post season. As a result of their on-field accomplishments and iconic interlocking “NY� logo, the Yankees are among the most SFDPHOJ[FE CSBOET JO UIF XPSME t
NOVEMBER 2015 | NEW YORK LIFESTYLES MAGAZINE | 93
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We Got Letters! Answered by Bob Nesoff Liked Daryl Roth Article Editor: Great article on Daryl Roth. I’ve seen some of the productions she has mounted but never knew anything about her. She sounds like an ultimate professional and a nice person to boot. Gary Murray Hill
Affordable Housing? Editor: Never, no way will I ever be able to afford some of the real estate your writers feature in each issue. I’m sure “The Donald” Trump would have no problem moving in. However, I thoroughly enjoy reading about the luxurious apartments and condos that you feature. They are amazing. My condo is no slouch, but it doesn’t come close to what you’ve shown. Paul East 73 St.
A Suggestion Editor: I truly enjoy your magazine, especially Jim Kierstead’s Broadway column. I think you are missing a beat here. I would love to see you include more about Broadway, the theater and current shows as well as the stars. I think there would be a lot of interest in reading about these people and their lives. Sonia Upper East Side
Enjoy Jon Haggins Editor: Jon Haggins is a true treasure and I really enjoy reading his restaurant reviews and travel pieces. I’ve seen his TV travel show several times and he looks as though he really enjoys what he is doing. Mel Chelsea
NYL: Sonia, funny you should ask. This issue has a piece on that fabulous show, The King & I and a conversation with its two stars, Kelli O’Hara and Hoon Lee, two magnificent performers and pleasant people.
NYL: Mel, Jon is one of the most hyper people you’ll ever meet. Trying to keep up with him is a chore. But he never seems to get tired. He’s in Asia right now preparing his TV show and articles for upcoming issues. I’m sure you’ll enjoy them.
Less Expensive Restaurants Editor: You’ve run several stories on New York restaurants that are definitely in the upper brackets when it comes to cost. Granted, they are fine places to eat, but not everyone can afford them. How about something a bit lower on the economic scale. Todd Greenwich Village
Doctor’s Office Editor: One of the least favorite pastimes is sitting in the waiting room in a doctor’s office. There’s not much more to be done than sit and look at the walls. Most of the reading material is way out of date and not of much interest to begin with. I spotted New York Lifestyles in the magazine rack and was taken by the cover. The photography is absolutely beautiful. The articles were both interesting and informative and to say I enjoyed the issue is to put it mildly. Keep it up. Tessa Morningside Heights
NYL: Todd, I appreciate what you are saying. But the fact is this is not a McDonalds oriented publication. That doesn’t mean it is snobbish or any such thing. However, we do focus more on upscale places. We don’t ignore the others, however. If you check back a few issues you’ll see a wonderful piece on Katz’s, a decidedly downscale eatery.
NYL: Been there, done that. We know what you mean. Never fun sitting in the doctor’s office. Glad we made the time pass faster. t NOVEMBER 2015 | NEW YORK LIFESTYLES MAGAZINE | 95
Bumps, Ruts & Bouquets By Bob Nesoff
ew York is by far the most exciting city in the world... despite its warts and blemishes. Folks coming down the West Side Highway and passing the unique Riverbank State Park are greeted by a bouquet drifting in from the site that really isn’t all that pleasant. The park sits atop a Sanitation Department facility most likely the cause. The park is an urban gem that juts into the Hudson River. It has spectacular view across to New Jersey and the Palisades. It’s an oasis of calm in the hustle and bustle of daily city living. The park offers basketball, a 2,500 seat athletic complex, a 150-seat restaurant, picnic areas, an eight lane, 400-meter running track and a carousel for the kiddies... and those who want to be. The park looms some 69 feet over the river and has ample docking space for boats. There are tennis courts, an Olympic-size pool and a lap pool. In short, Riverbank State Park is a fantastic oasis in a crowded city. It is easily reached by a walkway over the always jammed West Side Highway and seems to have a steady stream of visitors looking for a respite from hectic city life. There is the opportunity to decompress, much the same as the High Line that is always crowded. To say that it has become a popular spot is to understate. But there seems to be one underlying problem that, fortunately, has not stopped the flow of people. Perhaps they become accustomed to it, but it is unpleasant, nevertheless. 96 | NEW YORK LIFESTYLES MAGAZINE | NOVEMBER 2015
Passersby, especially drivers on the West Side Highway, have noticed an ever-present and unpleasant odor that emanates from the site. It possibly originates from the Sanitation Department operations. Whatever, the reason, it is something that should be addressed by the proper authorities. Why offer such a beautiful park and wonderful amenities, but overlook one downside that may be easily corrected. Whoever is in charge, please take a look. *** And while we are at it, perhaps we can point to one other thing that should be taken care of. Admittedly fixing the city and its streets is a Herculean task, one that no mayor in history has ever been able to fully address. And, again admittedly, this is not meant to point a finger at the current Administration, but it is something that needs to be looked at. Driving cross-town on such streets as West 56th Street is a dentist’s delight. Too many streets have been milled in preparation for paving and then, seemingly forgotten. The ruts are jarring. This is not only a problem for drivers. Pedestrians crossing these streets risk turning an ankle and falling. Most are busy streets but many are commercial and doing the work at night would be least disruptive to the most. Even if it must be done during the day, it must be done. Let’s keep New York both friendly and inviting. -30-
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