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Times Square Magazine June 2013


Times Square Magazine June 2013


Liz Belilovskaya

Sarah-Louise Jean-Louis

Megan Lohne

Rachel Farber

Lorenzo Tartamella

Peggy Hogan

Anna Chiazzese

Karen Holly Berliner

Deborah Jacob

Seth Walters

Joey Franco

Brooks Williams

Larry Hargrove

Rich Monetti

Alex Zaglin

MASTHEAD Times Square Magazine | Vol.2 No.3 | June 2013






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Jake Silbermann















Times Square Magazine June 2013

Publisher’s Note The summer has finally arrived and millions of tourists will begin their adventure in Times Square this season. There is no better city than New York when it comes to summer living. Tourists and New Yorkers alike can enjoy a slew of festivals, concerts, events, fairs, or something as simple as a walk in the park. If you are looking for a gastronomic adventure, our “four corners of the world” food feature will inspire your journey this summer. We also feature a brilliant Broadway star on our cover, Jake Silbermann. Jake, a native New Yorker, will celebrate his 30th birthday the day this issue is released (June 1st). Happy birthday Jake!

Lorenzo Tartamella, Publisher Times Square Magazine /

Photos by Sophie Elgort

New York’s Own Jake Silbermann Makes His Broadway Debut By Alex Zaglin

Times Square Magazine June 2013


ake Silbermann is a through-andthrough New York actor who is hitting a milestone in his career as he makes his Broadway debut. Silbermann is currently performing with Broadway veteran Jessica Hecht in the play The Assembled Parties at the Samuel J. Friedman Theater. Silbermann did not reach this point in his career by good looks (although he definitely has those) and luck alone. Both his extensive training and passion for his craft emanate through his performances, even when he is simply talking about them.


Photos by Sophie Elgort

29-year-old Silbermann was born and raised in New York City. His exposure to the great wealth of theater New York has to offer was a huge influence on him in his youth. He credits his parents for having the guts to take him to shows when he was quite young. “Throughout my childhood, my parents brought me to plays. I remember seeing Closer and The Blue Room when I was too young to fully understand them. My parents never shied away from taking me to theater regardless of subject matter.” He embraced the opportunities to go to the theater so much that he started craving them. “As my interest in theater grew, I started requesting to go see the shows, whereas before I was brought.” At the tender age of twelve, Silbermann knew that he wanted to act professionally. Soon after Silbermann decided he wanted to follow the acting path, he began his serious training. He started taking improvisation classes and studied at the renowned Stella Adler School of Acting. He continued his training in college at Syracuse University, where he earned his BFA. “There’s a lot of technical work an actor can learn in those [different places of training]. Like anything, it takes time. I love that quote where they say it takes ten thousand hours to master anything. You learn different techniques the way a painter does, and I think people naturally absorb the ones that they connect with. I like to think that I incorporate what works for me.” Whatever techniques Silbermann has absorbed have

worked tremendously, as he has gotten a multitude of work in film, theater, and TV since his time at Syracuse. Not exactly every job has been a winner, but he has the ability to make lemonade out of theatrical lemons. In fact, such is the story with Silbermann’s own theater company, Camisade. “I did a play that was a horrible experience, but I made a really good friend there. We thought we’d make up for that and do something good. We decided to produce a play, but we weren’t setting out to have a theater company. In New York you do so much to be able to produce a play, it’s almost worth it to start a theater company. That’s honestly how it came about.” Camisade Theater Company is currently raising money on Kickstarter for its upcoming film project called Revival, and Silbermann has the hope that it will transform from theater into a full-blown production company. Silbermann’s most iconic role to date was not only highly visible to daytime TV watchers, but was also incredibly significant to the LGBT community of soap fans. He portrayed the character of Noah Mayer, half of gay power couple “Nuke” (short for Noah and Luke) on As the World Turns. Fans of the show were sucked into the drama of Silbermann’s character. He made history in August of 2007 when he and his “Nuke” co-star Van Hansis engaged in the first gay male kiss in daytime TV history. Silbermann looks back fondly on such a monumental role, and can easily simplify what the most rewarding part of the playing the character has been, “My favorite thing about [playing Noah] was that I was able to help a few people. It’s way more than I could ever have

Times Square Magazine June 2013

asked out of a role like that. It was part of this growing movement of acceptance and tolerance, and I’m proud to be a part of that.” As the World Turns was canceled in 2010, but “Nuke” has acquired a loyal fan base that has lived on past the show’s final episode. Silbermann is no stranger to the stage, but his current dual role as Scotty/Tim in Richard Greenberg’s The Assembled Parties marks his first time on the Great White Way. Broadway has welcomed him with open arms, and it has been an extraordinary experience thus far. “From the beginning, this has been a different experience for me than any other show. The care put into the show has been wonderful, and the talent is great. The crew, sets, and costumes are all amazing. It’s a top tier production all around, and everyone just cares so much and is doing the best of his or her ability.” Silbermann is the only actor in the show to play two characters and is enjoying the challenge. “I was so set on making them different at first, I played around with a lot of stuff, and then Lynne [Meadow], the director, just said to play each of them as they are written. I just need

to be true to each character. Even though they’re brothers, they’re completely different people. I set out to play them differently, but it’s going to happen naturally because they’re written that way. I was able to navigate my way clinging onto that.” Even though there are endless things to do in New York City, East Village resident Silbermann really has one thing on his mind. “I couldn’t think of anything that would make me happier than performing in this play and going out for a drink with my friends afterwards.” He doesn’t try to set specific goals in terms of his career, but he certainly has a general direction in mind. “I just hope to get to play new and surprising roles. You never know what’s going to come next, and I hope the future holds lovely experiences with other talented actors and directors. I want to make sure I have fun with roles and am challenging myself. With every performance, I try to find something new, and I want to continue to play roles where I can do that.” With Silbermann’s dedication, direction, and talent, he has all the makings of a star that can shine brightly for decades to come.


DONNELL RAWLINGS: PROFESSIONAL HECKLER Donnell Rawlings never thought he would become a stand-up comic, but somehow his tremendous heckling skills brought him to his true calling. Most recognized him from his turn as “Ashy Larry” on The Chappelle Show and more recently his work on such shows as The Wire, Hip Hop Squares and his new MTV2 series Guy Code, his humor is edgy and undeniable. He recently played a three-night run at Caroline’s. Times Square caught up with Donnell to talk about life, comedy, and hecklers. By Megan Lohne

Times Square Magazine June 2013

TIMES SQUARE (TS): How did you get into comedy to begin with? DONNELL RAWLINGS (DR): Do I get a prize if I do it in under thirty seconds? I started as an asshole. I was a heckler in a comedy club and the owner wanted me to shut up, so they wanted me to go on stage so I would quit. But it backfired because I was funny, because I was a heckler, an asshole. TS: How old were you at the time? DR: I was probably twenty-three, twenty-four. TS: What were you doing before that? Did you ever want to be a comedian when you grew up? DR: No, I never had aspirations to be a comedian. I always appreciated comedy but I never thought about being a stand-up. I was probably a year out of the military waiting to be a DC police officer and a part-time job that I worked led me to the comedy club and to me doing comedy. It was all by chance. TS: Who are some of your comedic influences? DR: Because I never was a huge fan of stand-up I don’t really have influences. I have people that I appreciate and respect. Eddie Murphy, George Carlin—I never really looked at who I wanted to be like because it was all just by chance, but after I started doing it, I started appreciating how difficult and tough it is to maintain a solid routine and constantly switching it and making it relevant, fresh, and funny. TS: What do you think makes a great joke? DR: When I first started I didn’t really write jokes. I was just recreating things, things from every day. If I thought it was funny I’d start talking about it and then I used to do a lot of improv, and that improv would lead me to a place where I could process construction. TS: How did you get involved with The Chappelle Show, and how much did you write and bring your characters into it? DR: Well, my relationship with The Chappelle Show... Neal Brennan brought me, and I knew Dave—we both had mutual respect for each other as comedians, but it was Neal Brennan who referred me to the show. And when I was in the show I never really got a lot of words— I never really got a lot of dialogue so it was very important for me to really get into my characters’ specific things that would make me funny without actually saying too much. As far as writing, I did more punch-up work and I pitched ideas. I was responsible for the “keeping it real goes wrong” stage. I did some punch-up on some scenes. Dave was the main writer—I consider myself one of the contributing writers to the show. TS: How did Ashy Larry come about? DR: He’s funny. You should have said, “Donnell, when’s the first time you knew you were going to be an ashy mother f-er for the rest of your life?” First, I knew it was going to be a strong character because I’ve been ashy basically my entire life. It was interesting because the character when we first did it, he was just Larry and I wanted to do something that made him stand out. I was like, why not have a dude in boxer shorts? And for some reason America loves an ashy mother f-er. They love it. TS: You followed it up with doing some short videos featuring him after that that kind of advanced him a little bit. DR: It was a continuation of his story. At the point when I did From Ashy to Classy short film, because I was trying to let people know it was a transition from the ashy mother f-er on The Chappelle Show to a more refined... he’s Ashford now, you know.


TS: How do you handle hecklers? Do you get hecklers in your show? DR: At this point in my career I don’t really get hecklers. I think hecklers are boring when you don’t have enough confidence and enough experience. At this point in my career it’s not like I’m trying to prove anything. My shows now are true fans of some of the work I’ve done, so people are coming with a different attitude. It’s not like I show up and nobody knows who I was. I think people come to enjoy themselves. I don’t deal with hecklers so much but if I do, it’s not a good thing. TS: Oh really, what would you do? DR: Destroy. Yeah, destroy. I’ve been doing this long enough to know that once you get one heckle you just got to aggravate it so that no one else will try to do it. TS: Tell me about your new show Guy Code. DR: Guy Code is a show where men ask questions about what are the principles and the codes of being a real man. We show them, we teach them, and we give them guidance on how to represent on being a man’s man. TS: What does comedy mean to you? DR: It’s like my bloodline, my pulse. It’s the one thing that keeps me motivated. It gets me through depression, through everything. It all comes back to comedy because that’s my outlet, and that’s the first place I want to express myself. It’s the first thing I want people to know and remember me by.

Times Square Magazine June 2013


SHOWS s i r Ch lia D’E



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1626 BROADWAY | 212. 757.4100 |


Times Square Magazine June 2013

Dionne Warwick is an icon of the music industry. She later became an actress, TV show host, became a United Nations Global Ambassador for the Food and Agriculture Organization, and a United States Ambassador of Health. Dionne has been involved in music since 1962 and has had hits such as “I’ll Never Love This Way Again,” “That’s What Friends Are For,” and “Déjà Vu.” She also won three Best Female Pop Vocal Performance awards, one Best Female R&B Vocal Performance award and one Best Pop Performance by a Duo or Group with Vocal. Times Square Magazine had a chance to chat with Ms. Warwick recently. Lorenzo Tartamella


David Vance Photography

TS: Does the New York City music scene have the same charm as it did when you first started performing in the City?

TS: You’ve worked with your son, who is a brilliant producer. What is it like to work with your child… are you a mother, or is it strictly professional?

DW: It has changed a bit as the audiences have grown younger which is a really good thing.

DW: I will always be his mother but when it comes to what we do in the studio it is definitely professional...the only difference in working with my son is that instead of calling me Dionne he calls me MOMMY!

TS: In your biography you recall hopping on a bus from East Orange, NJ, to the Port Authority to get to a recording studio to perform background gigs. How different was Times Square from what it is today? DW: There were not as many lights with all of the Broadway shows and a lot has been done to make it a much cleaner place to visit. TS: You’re a humanitarian, you’ve done work for Aids Research, you’re a UN Ambassador for food and agriculture. How much good has your success enabled you to do over the years? DW: Enormous amounts of work - my celebrity status has been able to help me to continue my work. TS: You had hits in the 60s, 70s, and 80s, how were you able to maintain such a high standard of quality throughout your career?

TS: You’ve worked with or performed with so many legends in the industry that we won’t even begin to list them. Which was your favorite to collaborate with? DW: Because all that I have had the privilege of working with are fortunately all FRIENDS so... it is impossible to say one was the best to work with... they were all the best to have worked with. TS: What does music mean to you? DW: Simply put there is no way that I could ever imagine a world without music... I feel it is the breath of life for all to enjoy and that includes me.

DW: It seems I have continued to be able to give those who have been supportive of this 50 year career what they expect from me... quality music!

Times Square Magazine June 2013


TOMMY EMMANUEL June 29th, 2013

SWING OUT SISTER July 9th, 2013 For more information on tickets and more upcoming shows visit

MARYMARY July 25th, 2013 B.B King Blues Club and Grill 237 West 42 St 212-997-4194 23

Times Square Magazine June 2013


ince exploding onto the scene in 2006 with their EP Put Up or Shut Up, All Time Low has been one of the most active touring bands in the pop-punk world. Now hot off their latest full-length release, Don’t Panic, the band is on a tour of North America, Europe, and South America. Times Square caught up with guitarist Jack Barakat to talk about the band’s longevity and their routine on the road.

By Peggy Hogan 25

Times Square (TS): You guys started your band in high school and you’ve managed to stay together for ten years now with the same line-up. What do you think it is that give you guys such good synergy? Jack Barakat (JB): Well, I think one thing that kind of added to that is that we’re all similar ages and we all grew up around the same people in the same schools, so that created kind of an everlasting bond between us that paved the way for the longevity of this band. We grew up together and we have all the same friends so it made it more of a friendship thing than a band or business thing. TS: You had a pretty quick ascension to success – what is the moment in your career so far that made you as a band feel like you’d really reached another level of notoriety? JB: It definitely didn’t feel like a quick ascension. We started the band when we were fourteen, so there were four or five years before we ever did a real tour. After that, you’re right; it did kind of grow quickly. I guess, like, I think the first time Alex and I went to the studio to meet Mark Hoppus, we thought, “Wow, this is it.” We get to meet our idols, we get to meet the people that got us to play music in the first place, and I guess that’s when it came full circle. TS: Was there a show where suddenly you could feel like your momentum was really building and you suddenly had a much larger audience? JB: Yeah, I think it was when we were touring in England. It was kind of an eye-opening experience for us because it grew faster there than anywhere in the world. Anytime we went there it was growing really fast and we were moving up venues. I think it was

kind of like a testament to our success and it was kind of gratifying to see something grow so quickly. TS: You’re on a pretty extensive tour of the States right now, and then Europe and then South America. What is the energy like for you guys on tour, and what do you do to keep yourselves entertained as you travel between cities? JB: There’s always a really good energy. We’re really close as a band and we’re also really close to the crew, so it’s kind of like a touring family. It creates good vibes all around. It’s really important when you’re touring 300 days a year to stay a tight knit group—it keeps everyone happy and keeps the fighting down. We definitely party a lot, we drink, we watch movies, we do whatever, I guess. It’s kind of like a big family coming together and having a good time. TS: You just released Don’t Panic—so far in your tour, what has been your favorite song on the album to perform and why? JB: I think that “Backseat Serenade” is slowly being all of our favorite song to play live off the new album. It has pretty mellow verses but then when it gets to the chorus we hit it pretty hard. No matter what city we go to, every single person is jumping up and down and singing the lyrics. It’s kind of like N’ SYNC, it’s really cool to see. TS: What does music mean to you? JB: I think music is more of a lifestyle than anything. It’s how you dress, it’s how you act, it’s who you hang out with. It kind of defines you as a person and you can tell a lot about a person by what they listen to. It has an ability to change who you are as a person and that’s a really special thing.

Times Square Magazine June 2013


photos by Seth Walters

We think about all types of stuff pertaining to life and the roles we play in it. We ponder existentialism, religion, philosophy, Teen Mom 2, and many other things, but we rarely think about our make-up. We are the biological miracles of the universe; our bodies, and how they function, are truly the most amazing things in existence, and yet we somehow don’t seem to realize this.

Times Square Magazine June 2013

BODY WORLDS: PULSE Discovery Times Square

By Liz Belilovskaya


photos by Seth Walters

Times Square Magazine June 2013


iscovery Times Square is currently showing Gunther von Hagens’ BODY WORLDS: PULSE exhibit, and it is spectacular! When you walk in between the different specimens, it’s almost as if you’re back on the Magic School Bus, as if you are traveling through your own body, one impressive stop after the next. It’s bewildering, enthralling, and a little alarming to learn about all the “stuff” we have. Our bones are harder than reinforced concrete, our skin is the largest external organ we have, our blood can circulate our entire bodies in 20 seconds, and our nerve impulses travel at 400 kilometers per hour. Most of us don’t stop to think about just how incredible these facts are; we think about other things, things that really don’t help us live longer, or healthier, or with more appreciation for others and ourselves. One of the more striking specimens was an obese man. The layer of fat surrounding his organs clearly constrained them, adding unwanted pressure and causing them to work even harder to sustain him. Another shocking example was of a smoker’s lung. Dark, tarnished and clearly unhealthy, it’s a much more serious deterrent than any of the anti-smoking campaigns seen on TV. It’s humbling to realize that we are impressive without trying, just the way we are. Hopefully, the exhibit will give this humility to most people who visit it, and inspire people to take care of their health. Gunther von Hagens is the inventor of plastination, the technique used in preserving the human body, and it is his hope to become the center specimen of the exhibit once he passes away. After spending close to thirty years collecting, fighting for, and preserving the specimens, his exhibition proudly features the bodies of donors and volunteers, rather than bodies of unknown people, or bodies whose acquisition is questionable. The authenticity and scandalous ensemble of bodies at PULSE is a testament to the hard work for the curator, and his dedication to showing us what we are, piece by piece. The exhibition reveals the power and delicacy of our bodies. It shows us just how amazing the wiring that powers us really is. But it also poses a problem: if we are the sum of our parts, and our parts are truly extraordinary, why is that some of us are so much less sensational?


Times Square Magazine June 2013


WISDOM Ron Galella

Joey Franco

Lorenzo Tartamella


I had no money to have a studio, even though I studied portraiture and studio photography, so I was forced to do paparazzi because I had no studio. I built a lab in my father’s basement, and I shot on location. And I found that it’s a great advantage to shoot on location with celebrities, because they ignore the camera for the most part, and I like to shoot off-guard and not posed. The celebrities, you know, we see celebrities as superstars in TV and movies, and we’re curious. Curiosity is what drives me. You all want to know what they look like in real life She [Jacqueline Kennedy] made me famous. I have to thank her. Two court battles in New York and then Brando slugging me and knocking five teeth out... all this drew attention to my career, and made me controversial. I never knew that all this was gonna come to me. It was, to me, a gift. But I worked for it. I worked hard, and I loved my work, and that’s the payoff. When you love your work, it doesn’t seem like work. I just shot day and night, you know, New York was a great place to shoot because celebrities are—it’s loaded with celebrities. I like, I like—E.B. White did an essay, “Here is New York,” and this was done years ago, but still... meaningful today, where he said, “Every inch of New York is saturated with celebrities.” It’s the entertainment center of the world, really, New York. I sat down at a table, and Robert De Niro was across. But I didn’t know—he was unknown then. And he said to me, “Someday you’re gonna take my picture.” So I shot two shots, and it’s in my book, one of the shots, that’s great.

JANUARY 13, 1985: New York – Andy Warhol attends the Annual Council of Fashion Designers of America Awards dinner at the Metropolitan Museum of Art. (Photo © Ron Galella)

And we were handy, my brothers and I. We would build things. We were creative. We built tommy guns out of a broomstick, you got the barrel, and you cut out... we cut rubber tubes from a tire to make rubber bands, and you stretch them to make a slingshot, sort of. We built, out of crates, we built racing cars. But I had no competition, see, and I had developed on my own without that com-

Times Square Magazine June 2013

petition, and that’s what it’s all about. I think we all are born with great talent, but we have to develop it. And I had a chance to develop it, my art and ceramics, and then the Air Force, into photography, and into photojournalism, and... that’s how my career was built, on that. Andy Warhol had the same disease that I did then. We don’t miss anything. These events, you wanna cover, you don’t wanna miss a big star here and there. And we exchanged information at the cocktail parties, who was at the last one, so you know who’s... which ones to go to. There’s so many events that you want to pick the best that have the big names. I got my greatest shot, “Windblown Jackie.” See, this has all the elements of surprise, no makeup, hair blowing, no hairdo, blowing in the wind, nice soft light in the afternoon... so, this is my greatest picture.

What inspired me was the film, Cyrano de Bergerac with José Ferrer. And I went to the library to see all the outfits. I picked the best, I picked the collar, the boots from different... and I made that sculpture. But the symbol—he was a journalist, Cyrano, and the white plume symbolized freedom. And the paparazzi need freedom! And I’m more than a paparazzo. I’m an artist. And I think that my work shows that. It’s a bad name in a way, you know, paparazzi. Yeah, yeah. Well, Fellini coined a word. A quote. He called paparazzi “bandits of images.” In a way, it’s true. We steal images of the stars. And some of them don’t like it. They don’t like it ‘cause we’re exploiting them, you see. They want to get paid. They want money.

I don’t like these smiley pictures. They’re a dime a dozen. The surprise pictures are great. See, the whole idea is to capture stars as they are, and if you capture them in the environment at parties, relating to each other, they’re being themselves. Even the ones that say they don’t, they’re hypocrites. Even Jackie was a hypocrite in a way. She liked it. She was an actress, she liked it. You learn from other masters’ composition, color, and... it’s not just the equipment. Anybody could get a camera. Now that everybody has a cell phone, they’re paparazzi too. But you have to study art. Face is the most important. The eyes are the most important. Number one, the eyes. Jackie had big eyes, far apart, big. What do you think girls do today? They decorate their eyes with the mascara, the eyelashes. The eye. Second, the lips. The lips are sexy. Thick lips, like Angelina Jolie. Then the rest of the body. When you go to the body, you have tits and ass, of course, tits and butt. But the butt is the most sexiest part of the female. The figure, the butt. Never retire. Never retire, never. Retirement is bad. Retirement is... you’re gonna die. You’re gonna die sooner if you retire. You gotta keep motivated and moving around. That’s what life is about. Movement, motivation, every day do something creative. I go to bed about three o’clock, and I get up about nine. I don’t get enough sleep. The amount of photographers are tremendous. Especially L.A., there’s so many. And it becomes a gang-banging situation where they... I don’t know how they make a living! They duplicate each other’s work, you know, similar pictures. A photographer needs freedom, space to move about, space. That’s what photojournalism’s about.



Times Square Magazine June 2013

photos by Seth Walters

+A Fine Dining Establishment

Le Bernardin, 155 West 51st Street Eric Ripert’s restaurant, located right near the center of Times Square, is a delight for any upscale foodie. French-inspired tasting menus are available, and although on the pricey side, worth every penny.

+Night Life

Bar 10, 270 West 43rd Street This chic lounge in The Westin Hotel is the perfect place to find a little peace and quiet after wrestling through the chaos of midtown. Sophisticated and low-lit, the bar is open from 5pm until 12:30am daily and boasts a delicious list of cocktails.

+A Hotel

Renaissance NY Times Square Hotel, 2 Times Square, 714 Seventh Avenue at West 48th Street This luxury hotel, just steps away from the attractions and entertainment of midtown, has a relaxed and charming feel that will leave any traveler well taken care of at the end of a long day. With a AAA Four-Diamond rating, it is worth every penny.

+A Market

Maoz: Vegetarian, 558 Seventh Avenue, corner of 40th Street This falafel chain offers only the freshest ingredients. For the pedestrian on the go it’s the perfect place to get a quick bite without dealing with all that grease. Treat yourself to some hummus and pita or even get a side of sweet potato fries without wasting time.


Times Scare, 669 Eighth Avenue The tagline for this attraction is “Eat, drink, and be scary,“ and that’s exactly what you should do. The allure of a Halloween attraction open all year long, stop by the crypt café before entering the haunted house where you’ll be sure to come out shaking.

+A Café

Pax Wholesome Foods at Times Square, 740 Seventh Avenue Reasonably priced and conveniently located, this café is a great place to take a break from a long day of walking. Choose from their extensive salad bar or simply pick up a sandwich; you will not be disappointed with the selection.

+A Cheap Eat

Dallas BBQ, 241 West 42nd Street One of the landmarks of reasonably priced food in New York City-it is quick and will have you back on the streets to your tour in no time. With the charm of Texas and familiar options like Southern Fried Chicken, it gives you a little taste of down home country style.

+A Family Attraction

Matilda, 225 West 44th Street Based on the novel by Roald Dahl, Matilda is now playing at The Shubert Theater and perfect for the whole family. This story of an ordinary girl who can do extraordinary things to change her own destiny is timeless and delightful. You’ll find yourself dancing out of the theater.

Times Square Magazine June 2013

photos by Seth Walters

+A TS Attraction

+A Boutique

M&Ms World, 1600 Broadway Don’t miss this attraction that is slowly becoming a recognizable home for M&Ms in midtown. Whether you’re looking for your favorite bag of M&Ms or secretly want to get that green M&M nightgown this is the place to be.

+A Bar

O’Brien’s Irish Pub, 134 West 46th Street This traditional Irish pub located in the heart of Times Square features traditional pub fare that is perfect for a quick eat or even sit back and relax and stay awhile. The cheekily named “Sin Bin” is a balcony overlooking 46th street where you can look out onto the hustle and bustle of midtown.


From the Crossroads of the World to the Four Corners of the World by KAREN HOLLY BERLINIER

Times Square’s nickname, the “Crossroads of the World”, is fitting, particularly when it comes to the foodie population. Indeed, you know who you are. You’re the ones who will jump through a hoop or two when given the opportunity to dine on wonderful foods. “The Crossroads of the World” also implies the world of food, ipso facto an absolute treasure trove of multicultural dining rooms throughout the region. Times Square Magazine decided to hit a restaurant from each of the corners of this great big world and bring our findings back to you. So Bon Appétit, Buen Apetito, and all that jazz!

Times Square Magazine June 2013

photos by Seth Walters


Europe! Old School Russian Cuisine Meets New School FlavorFirebird Restaurant

ack at the turn of the 20th century, a landmark ballet was performed by the Ballet Russe: The Firebird. A full century later, its namesake restaurant Firebird, a Russian dining spot on Manhattan’s notorious restaurant row, charms and captures all of your senses as much as the original ballet performance. From the moment you cross its stately iron gates into the foliage clad entryway, every morsel of food and drop of spirits is presented with the greatest of finesse. Enter here and find the most opulent in décor, conjuring a Romanov-esque St. Petersburg mansion via three levels of ornate period antiques, authentic nesting dolls, ancient books, gilded tableware, and rows of shadow boxes displaying costumes from the original ballet. Walk deeper into the restaurant’s library and feel the immediate shift from the noise of the exterior world to this special and serene place waiting inside. Pretty aquamarine hues, coffered ceilings, marbled columns, and animal print upholstery offset by stark white-clothed tables all come together to create an inviting ambiance. There’s an understated, almost old world elegance evident in everything here, from their impeccable service to their softly flickering table lamps, and most importantly, their expansive menu. Executive Chef Paul Joseph’s cooking, though classically French in technique is authentically Russian while at the same time a modern day fusion of other ethnic flavors. His food is simply presented and fresh tasting. Highlighting ethnic flavors from throughout Russia, he showcases the wide range of influences from neighboring regions including Asia, Austria, and Armenia in addition to the strong French influences, all once part of the Romanov era. Be sure to sample Firebird’s guided caviar and champagne pairings. Opt for the red tasting and enjoy such delicacies as Trout Roe; delicate, translucent eggs with a subtly smoky taste and mildly briny note, paired with G.H. Mumm Brut Rose NV. Or you can choose the black tasting offered with three exquisite pairings. Feeling indecisive? Opt for the à la carte caviars and champagnes, all served with blini as well as traditional accompaniments: red onion, egg white, egg yolk, and crème fraiche. Not much of a caviar fan? Order from their raw bar, which features an opulent seafood tower. If in the mood for a full meal, start perhaps with the Moscovite, a tasty salad of baby heirloom beets and mixed greens, Asian radish, and spiced walnuts topped with fresh goat cheese. Or perhaps try something a bit more substantial; the Wagyu Beef Tartar accompanied by spicy cabbage, duck egg and chai tea infused oil, reflects Indian and Asian influences. Grilled Diver Scallops are tasty and generously portioned, served with a polenta or Mamaliga Soufflé and asparagus, drizzled with an orange-scented vanilla jus; it’s a perfect choreography of textures and flavors. Each dish can be exquisitely paired with selections from the extensive wine cellar. Desserts here are sweet and lively in presentation. The Bananas Foster is prepared table-side, flambéed with brown sugar, and served over ice cream. Very dramatic, though not particularly Russian in origin. That said, I truly dare you to care!


Latin America! - Luna Sur Latin Bistro Es Alegre, Vibrante y Delicioso!

Enter this dining spot and immediately be captured by its authentic vibe, via bamboo-lined ceiling arches, pale white cypress tree trunks with dark whorls, and wooden tables strewn with rose petals. Braai offers rare menu choices, hard to find elsewhere, such as venison and deviled chicken livers. Try their skewered meats like hearty ostrich, presented in a castiron skillet and served with papaya-coconut chutney. Or try the Succulent Pig and Spears—pork and vibrant green asparagus are accompanied by Chakalaka, a thick vegetable relish from Johannesburg. If you close your eyes, you will swear that you are there!

South AfricaBraai BBQ Restaurant

Times Square Magazine June 2013

photos by Seth Walters

It’s one thing to walk into a restaurant and get served a beautiful meal. It’s another when besides the meal, you walk into a party in progress! That is what happens automatically here upon entering this lively and energetic Latino bistro, Luna Sur (Southern Moon) in Hell’s Kitchen. Rather than simply eating, you are in a sense touring various Latin American regions like Peru, Mexico, Argentina, Cuba and other nations. Here they give a fantastic ambiance by enticing you with authenticity, a friendly staff, culturally rich décor and upbeat ethnic music. What happens after you drink in the atmosphere is what really matters: the tasting of their most extraordinary food and drink. Start with a tall and frosty “Sangrita,” a most whimsical fusion of traditional sangria and the beloved margarita. This bistro is not shy with their liquor; in fact, they are quite generous, so you may want to eat while you sip. Hurry and order a couple of appetizers to go with a drink. Small plates for sharing are far from small in flavor, like the Pulpo al Oliva, grilled octopus in a Kalamata olive sauce. Larger plates include Salmon Salcero, grilled salmon with roasted sweet plantains and spinach. Classic entrees include such delicacies as Lechoncito, tender suckling pig roasted all day long and served in a garlic mojo sauce. Looking for a light bite? The pressed Cuban sandwich with roasted pork, ham, Swiss cheese and pickles is delicious and satisfying. For dessert, try the Tres Leches Cake, a dreamy, sweet, and classic ending. There is live music six nights a week featuring salsa, merengue and jazz. Need we say more?

Not Your Grandma’s Asian RestaurantQi Bangkok Eatery

Pichet Ong is better known as a pastry chef, but his Thai restaurant, Qi Bangkok Eatery, speaks to his everexpanding culinary talent. Nestled in the Times Square region, the stark white décor, complete with simple Lucite tables, set off by ornate chandeliers enclosed in glass and Shiva artwork, and convert this spot to a virtual Thai palace. As for the food, with three distinct dinner menus, you can have it all. Though there are a few innovative fusion dishes available, the trademark Pad Thai, a mélange of noodles, seafood, bean sprouts, and crushed peanuts is consistently perfect. The Crispy Duck Salad with mangoes, pineapples, and mint satisfies cravings. Make sure to order something sweet after supper. After all, that’s what made Ong famous!




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photos by Seth Walters

Tony Nominees Red Carpet

Times Square Magazine June 2013







1. Valisia LeKae-Motown 2. Rob McClure-Chaplin 3. Judith Light-The Assembled Parties 4. Annaleigh Ashford and Stark Sands-Kinky Boots 5. Charl Brown-Motown 6. Lauren Ward-Matilda

photos by Seth Walters







7. Gabriel Ebert-Matilda 8.Victoria Clark and Patina Miller-Cinderella and Pippin 9. Tom Hanks-Lucky Guy 10. Tony Shalhoub-Golden Boy 11. Amanda on a Hardbody. Laura Osnes-Cinderella TimesGreen-Hands Square Magazine June12. 2013







13.Keala Settle-Hands on a Hardbody 14. Tom Sturridge-Orphan 15 Shalita Grant-Vanya and Sonia and Masha and Spike 16. David Hyde Pierce-Vanya 17. Danny Burstein-Golden Boy 18. Nathan Lane-The Nance



Times Square Magazine June 2013

photos by Seth Walters



photos by Seth Walters


Times Square Magazine June 2013


photos by Seth Walters



Times Square Magazine June 2013

Times Square Magazine Vol.2 No.3