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w42st

ISSUE 01 NOV/DEC 2014

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MAKE PIZZA THE AMY’S BREAD WAY

Step-by-step instructions p52

LOFTY AMBITIONS

If you want to get ahead get a HUGE space to live p68

FITNESS - SURFILATES Get Hip Daddio – it’s Pilates meets surfing. Obvs p81

THE $85M VIEW The story behind the Atelier penthouse p32

BUILDING ILLUSTRATION - JAMES HANCOCK

W MONTHLY YOUR BRAND NE & DRINK, GUIDE TO FOOD EATER, PROPERTY, TH DOGS. FITNESS AND HEN! IN HELL’S KITC


welcome to

W42ST Welcome indeed! Welcome to us and welcome to Hell’s Kitchen. The most vibrant and exciting area in the most dynamic city on the planet. Where else were we going to launch a magazine? Yet despite the area’s undeniable verve this remains one of the least talked-about neighborhoods in New York. Why? We have no idea, but we do know we’re putting that right. And we’re starting... NOW. THE TEAM THAT BROUGHT YOU W42ST PUBLISHER PHIL O’BRIEN phil@w42st.com

EDITOR-IN-CHIEF SIMON KIRRANE simon@w42st.com

OPERATIONS MANAGER CAROLINA PAULINO

LAUNCH EDITOR TALLULAH SPEED tallulah@w42st.com

STAFF WRITER TIM JONES

CONTRIBUTOR JEREMY KAPLAN

SENIOR ART EDITOR LEE CAPLE

THEATER EDITOR HILLARY REEVES

CONTRIBUTOR MATT ROBINSON

PHOTOGRAPHER RICKY CAMP

CONTRIBUTOR REBECCA PADDICK

CONTRIBUTOR TAMA LANE

PHOTOGRAPHER SEAN TURI

CONTRIBUTOR CIERA COYAN

CONTRIBUTOR LISA WOODS

All rights reserved. No part of this publication may be used without written permission of the publisher ©2014. Please note: Every effort has been made to avoid errors, misspellings, and omissions in this publication. However, if you spot one please accept our sincere apologies.

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THIS IS NYC’S FASTESTGROWING NEIGHBORHOOD


IMAGE: RICKY CAMP PHOTOGRAPHY


MAIN FEATURE

THIS IS MANHATTAN’S RISING STAR


IMAGE: RICKY CAMP PHOTOGRAPHY

MAIN FEATURE


MAIN FEATURE

THIS IS HELL’S KITCHEN


IMAGE: RICKY CAMP PHOTOGRAPHY

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CONTENTS Nov/Dec 2014 COMMUNITY 13 WHAT LIES BENEATH

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The Turnstyle shopping corridor at Columbus Circle nears completion.

15 STREET SMART

Manhattan Sideways is turning the city on its head.

COVER FEATURE 17 QUICK DRAW

Cover illustrator James Hancock has set himself the task of drawing all the buildings in New York – we check how he’s getting along.

18 COMIC CON

The weird and the wonderful came out to play last month.

21 MY HELL’S KITCHEN

Local playwright Kim Davies tells us about her favorite Hell’s Kitchen haunts.

WHAT’S ON 23 MUSIC & THEATER

Sam Shepard has got a premiere at Signature, Joely Richardson has a solo show at the Westside, Interpol are playing two nights at Terminal 5... this is going to be quite a busy month for all you culture vultures. Also: Drunk Shakespeare!

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28 WHAT’S ON

Your local social calendar.

30 MAIN FEATURE THE RISE OF HELL’S KITCHEN

Hell’s Kitchen is moving up – so we talk to some of the people who are leading the way with its rejuvenation.

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32 THE $85M VIEW

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Dan Neiditch is offering up a 360º view of Manhattan – right at the top of Atelier tower.

34 URBO The UBER Restaurant

FOOD & DRINK

47 HELL’S PANTRY NEWS

Westway Diner opens its doors once more. We’ll have two eggs over easy with bacon...

We chatted to restaurant maestro Eugene Kadomskiy and quizzed Executive Chef Michael Gibney on the new multi-faceted foodie heaven on 8th & 42nd.

50 KALE & HEARTY

40 GOTHAM WEST MARKET

We filled the office with cupcakes, ate them, then said what we liked best about them. This job is grueling!

Chris Jaskiewicz and Julian Hitchcock tell us about the most talked about food court in the city...

44 THANKSGIVING GIFTS A selection of curious curios and handy essentials to assist you in the organizing – and devouring – of your Thanksgiving feast.

Introducing the cruciferous family – no, it’s not out of Harry Potter, it’s the new superfood.

51 FLOUR POWER

52 AMY’S PIZZA

Amy’s Bread invited us to learn the tricks of the pizza trade and we learned well.

54 AROUND THE WORLD IN 80 BLOCKS

A look at some of the world cuisines on offer across Hell’s Kitchen.

56 THE ART OF CRAFT

The Pony Bar’s Ciera Coyan tells us which beers we need to be drinking this season.

57 ON THE GRAPEVINE

Jeremy Kaplan of Veritas Studio Wines suggests some unexpected wines for your Thanksgiving feast.

58 STAFF SURVEY

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84

Chloe Houston tells us about her job at Bareburger and Macbeth in a shipping container.

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59 THE FILTER

Coffee expert Matt Robinson tells us which roasts we should be buying this season.

60 CHEMEX GUIDE

Green Nature Coffee House barista Bukurije Gashi gets to grips with this elegant coffee brewing system.

361 West 36th Street offers some lucky soul the opportunity of space exploration... lots of space.

70 BEHIND BRONZE DOORS

A 4,200 square foot rooftop garden seals the deal on this opulent new development.

72 THE STYLE FILES

A look at the furnishing trends identified at last month’s High Point Market.

74 BUY BUY, BABY

Stay ahead of the crowd and get an on-trend interior with these fashion-forward furnishings.

76 GALLERY

We took the Internet and printed it out on paper – just for you. Get in next month by hashtagging your shots #W42ST.

HEALTH & FITNESS 79 FITNESS

It’s Pilates, it’s surfing – it’s surfilates! We find out about this new fitness mash-up.

82 MINDFULNESS

Discover a new way of experiencing your daily life by bringing your focus into the present, says Dr Tama Lane.

PETS 84 WAGGING TALES

We interview some of the canines enjoying a stroll down the Hudson River Park.

86 CREATURE COMFORTS

PROPERTY

‘I say. I say I say... my dog’s got no four-poster bed!’ – solve that issue here.

65 PROPERTY NEWS

89 DIRECTORY

Property prices continue to rise – but sales are slowing.

66 540WEST

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68 LOFTY ASPIRATIONS

We get the latest on this pair of slick new seven-story twins.

67 W57

The skyline’s most orange block gets topped out.

Local businesses that have signed up to the #W42ST get listed here... if you want to sign up too, email news@w42st.com

90 PHOTO FINISH

Before the Intrepid there was another big ship at Pier 86... we take a look at the life and times of the Leviathan.

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COMMUNITY

what lies beneath

The only way is down as impending underground shopping complex Turnstyle fills up

Above: Turnstyle will branch off of the Columbus Circle subway station. Above right: renderings depicting how the new marketplace will look.

“Confidence in the market is high, with the project being driven by several key members of the team behind Grand Central Terminal’s revitalization.”

Elevated walkway the High Line has inspired worldwide imitation They say that imitation is the sincerest form of flattery. With this in mind, High Line visionaries Joshua David and Robert Hammond, the creators of the 2.33km long park created out of a repurposed elevated railway track, must be blushing into their coffee. The lofty, linear park and pathway only completed its final phase two months ago, which opened on September 21 of this year. The third section runs from West 30th–34th Street, connecting Chelsea and West Village pedestrians with the Javits Center and southern edge of Hell’s Kitchen. However, with five million visitors annually already using the park, far before completion admiring city planners have been stopping in their (railway) tracks and looking at implementing similar structures. In Philadelphia, plans rumble on for the Rail Park, slated to begin production next year. The Chapultepec Project in Mexico City is creating an elevated pathway from scratch. Closer to home, the Lower East Side is turning the idea on its head with proposals for the Lowline, an underground park in an unused former trolley terminal space. It’s perhaps no wonder, for while repurposing a railway line don’t come cheap (phase three of the High Line alone costing $76 million), the effects of gentrification and the tourist dollar introduced to the neighborhoods the overhead park runs through has been palpable. With Hell’s Kitchen now a primary entry and exit point for high-rise ramblers, it seems likely the neighborhood will enjoy similar advantages – thanks to the vision and perseverance of David and Hammond.

NY-based eyewear chain Specs and Studio Manhattan, who already have two stores Downtown. The project is being driven by several key members of the team behind Grand Central Terminal’s revitalization, and is due to open in spring 2015.

IMAGE: JOSIAH LAU PHOTOGRAPHY

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nderground shopping corridor Turnstyle is inching towards vendor capacity as more and more retailers sign up to become a part of the subterranean marketplace. The complex will comprise between 30 and 34 shops, set underground within 14,750 square feet, and will be connected to Columbus Circle subway station, the Time Warner Center and various office buildings. Such auspicious positioning will provide an unending procession of commuters and travelers – the subway station alone bringing in 90,000 people daily – right past the doors of the retailers. The stores will centrally cater to impulse and last-minute shoppers, such as ‘grab & go’ foodies and eleventh-hour gift purchasers. Already penned in for presence at the subsurface shopping center are portable electronics company Bluwire,

HIGH & WIDE

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COMMUNITY

STREET SMART W ithin a borough of wonders, Manhattan’s grid system is iconic in and of itself, a show of far-reaching forethought and elaborate city planning rarely seen since the Roman times. However, while the original grid system (spanning 1st–155th Street) envisioned the streets as vital thoroughfares leading to the riverside, it is instead the avenues that are the focus of commerce while the treasures of its side streets, just footsteps away, remain largely undiscovered. It was this that inspired Betsy BoberPolivy to begin her project Manhattan Sideways: the roads less traveled. Beginning on a whim, she soon realized the reach her project could have and its potential to invigorate smaller businesses by broadening people’s horizons in even their most immediate locale. Betsy says, “If you get the subway you never vary your route – New Yorkers always say they had no idea what was one block away. People say I’ve got them to explore more.” Betsy spent a year researching the project before she took the leap and

Clockwise, from top left: Cakes ’N Shapes; Sam

Vasili Shoe Repair; Suzy from Pocket Bar; W57;

W57 nearing completion; Belvedere Hotel; Stiles Farmers’ Market.

launched the website, which went up two summers ago. Since then, she and her team – which includes her son, daughter and husband, photographer Tom Arena and numerous university interns – have traversed the streets of the city, compiling information on every single business in the area, documenting people’s stories where they find them, and shining a spotlight on the wonder of even the most unprepossessing of alleyways. “I love what I do. I work seven days a week,” says Betsy. “I love to hear the stories. It’s not just a listing – it’s about telling the story. My goal is to tell everybody’s.” The site now has more than 8,000 posts, over 50 videos and a loyal following online. Betsy is up to 53rd Street – but her task is growing exponentially as she continues to update the site to keep listings and vacancies up to date. But while she’s a “walking encyclopaedia” when it comes to the grid, Betsy refuses to play favorites when asked her bestloved street. “I never like to answer that,” she says. “I tend to be able to find something magical in every single street.”

No place like home Need a break from the city? Then why not try a city break? ‘Staycation’ is the buzzword on New York City’s tourism agency’s lips as they launch their new tourism campaign, ‘See Your City.’ With the city drawing a record 54.3 million tourists from around the world in 2013, it seems the only vacationers who haven’t discovered the perks of Central Park or surrendered to the blare of Times Square are the New Yorkers themselves. This new campaign – splashed on bus shelters, swung from light poles and looping on TV screens in cabs – sets out to change all that, encouraging locals to branch out and discover the treasures of a neighboring area. With some boroughs a far harder tourism sell than others – Manhattan comes out on top and Staten Island and the Bronx the least-visited areas – it is hoped that as locals discover the hot spots in their own backyard, foreign tourists will follow. www.nycgo.com/ seeyourcity

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COMMUNITY

Quick draw

Cover artist and blogging illustrator James Hancock discusses his mighty mission to draw all the buildings in New York What is the inspiration behind this mammoth project? Apparently there are hundreds of thousands of buildings in New York, 900,000? So it’s going to take a while. I’ve done over 1,000 drawings so far, including the blog and the book (All the Buildings in New York – That I’ve Drawn So Far). I’m really drawn to this idea of setting fabulously fanciful goals. Of setting out on the seemingly impossible and seeing where it takes you. The project started when I first moved to New York and wanted to record all the amazing buildings I saw around me everyday. It was kind of like a diary/ mapping project that helped me come to terms with my new surroundings. Did you visit Hell’s Kitchen to draw the buildings? I do try to get to all the different neighborhoods to draw. Drawing outside is always fun, and you see different things than when you draw in the studio. How long does a single drawing take? It really depends, if I draw just black and white on the street and do a simpler sketchy drawing, usually only a few minutes, but I typically take these back to the studio and work them up and add color, which can take anywhere from a few more hours to part of the whole day. What has the response been? People LOVE this project. I get emails and commissions from people around the world. I think New York holds such a strong set of associations in people from all walks of life that a project like mine allows them another way to access the city. It’s lovely how locals and tourists alike get a lot from it, seeing the buildings in new ways thanks to my personal visions and ways of seeing the structures and their quirks.

Pencil pusher: James has drawn over 1,000 New York buildings so far, and says the public response has been superb.

A LITTLE BIRD TOLD ME…

If you like W42ST magazine, then why not get involved and talk to us through Twitter @w42st? Full of top tips, fun facts and community news, our online channels feature up-to-theminute information for the Hell’s Kitchen area.

Has there been a clear, stand-out building that people love above all others in your book? People always love the classics like the Empire State Building and the Chrysler Building, but people really love when there is a building they either live or work in or just walk past all the time. It’s lovely to get emails from people saying my drawing made them pay attention to these seemingly familiar buildings in a whole new way. What are your plans for the future? I’ll be taking this project further and further, all over the world. The response to the book has been so great too, and it’s lovely to take a personal, diary-style project all the way to international publication, which I hope to do more of. James’ illustrations feature on the cover of W42ST. All the Buildings in New York – That I’ve Drawn So Far, can be ordered online at Amazon. www.allthebuildingsinnewyork.com

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COMMUNITY

OUT & ABOUT Halloween came early at the Javits Center as hordes headed to Comic Con from October 9–12

More than 151,000 keen comic fans were in attendance at this year’s New York Comic Con, 18,000 more than last year and a huge rise on 2006’s inaugural figure of 33,000. Among the costumes on show was Harley Quinn (left), a Jedi (above) and Ash Williams (above right), Captain Jack Sparrow (above far right), Ken Masters (far center), and Domino (far right center).

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COMMUNITY

One noticeable absence was that of Stan Lee, after it was announced the 91-year-old former chairman of Marvel Comics had to pull out due to a filming schedule. Lee also missed San Diego Comic Con in July when he had to pull out after contracting laryngitis. Famous names who did make the event included Hugh Laurie, director Brad Bird, Bryan Lee O’Malley, Gail Simone and George Clooney, who interrupted his honeymoon to attend.

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COMMUNITY

My Hell’s Kitchen Local playwright Kim Davies tells us about her life in the neighborhood Kim Davies is living the dream. She’s just moved to Hell’s Kitchen where she’s a member of the Ensemble Theatre’s Youngblood collective, and her play Smoke has just been given a second extended run at Flea Theatre in TriBeCa (www.theflea.org). She talked to W42ST about her own, personal Hell’s Kitchen. You’ve just moved here from Brooklyn. How do the two areas compare? Working in theater, I often come home really late and in Brooklyn it was always quite eerie. But here there’s always someone around – there are more bars and restaurants and there’s just a lot more happening. I really, really like this neighborhood. I’ve been coming here for years for theater things so it’s amazing to live here. I used to live an hour and something away from the Ensemble Theatre and now I can just walk there. What makes this area special for you? Architecturally it’s interesting because you have these buildings like Mercedes House, that looks like a spaceship, and then tenement housing from 1910. Hell’s Kitchen is the first place I’ve lived [in New York] where that mix is still there. How are you getting on with the people here in Hell’s Kitchen? Everyone’s nice here. I get different levels of street harassment wherever I go in the city but the street harassment in Hell’s Kitchen is so polite: on my first day here I was running errands in a red dress and some construction worker shouted, “I love that color on you honey!” Where do you go out and socialize? I’m pretty boring, I don’t go out a lot, but I have a friend who lives a couple of doors down from Hibernia on 50th and if I go out for a drink in the neighborhood I’ll often go there–it feels very local.

I mean they got so popular they made two and they’re a block away from each other! There’s a place called Afghan Kebab House that’s so good. Mee Noodle Shop, again that’s on 9th... there’s just so much good stuff on 9th Avenue! Then there’s Tulcingo Del Valle on 10th and 47th and there’s Ponche Taqueria & Cantina on 49th and 9th – that’s where I take my parents. They do kind of like Oaxacan food... they are so good, it’s my favorite Mexican restaurant. They do this corn and mushroom soup that is the best thing.

“My first day here I was running errands in a red dress and some construction worker shouted, ‘I love that color on you honey!’” McCoy’s on 9th is another local bar and that’s very much the place for Ensemble Theatre people. Youngblood is a writer’s group for playwrights under 30 and after our meetings everyone goes to McCoy’s. Also, American Retro on 11th Avenue and 51st is another Ensemble Theatre bar – the tech people there joke that because American Retro is just about as easy to get to as the sixth floor performance space in EST’s building, they might as well do their work from there. Which local restaurants do you frequent? Wondee Siam is a great place to go,

Where do you go for coffee? I don’t have the Internet yet so I go to a lot of coffee shops in the neighborhood. REX on 10th and Kahve on 9th... they are both really tiny and at Kahve you have to wait in line for a seat sometimes, but it’s worth it. REX is the only place that has WiFi, and feels very much like a Brooklyn coffee shop. You know where just go to the coffee shop with your laptop and just park. It’s social but there’s no pressure to be social and it feels a bit like you’re drinking in someone’s living room but where they have this apparatus for making great coffee. I also go to Amy’s Bread. They are awesome. They don’t have WiFi but if they did have I’d be there all the time, which is probably why they don’t have it. It’s so good and the people are just so nice there. What theater are you into in the area? One of my favorite theatre groups is The Debate Society and right now they are doing a play at Ars Nova called Jacuzzi. It’s so hard to describe why they are amazing but they really are – everything they do sells out. In fact I have to buy my ticket right after this because they got an extension and I bet it’s going to sell out again!

BIOGRAPHY Kim Davies lives in Hell’s Kitchen and is a member of Ensemble Theatre’s playwright collective Youngblood and an affiliated artist with New Georges. Her most recent play, Smoke, was a New York Times and Time Out NY Critics’ Pick and is playing an extended run at the Flea Theatre in TriBeCa. Kim’s Hell’s Kitchen: BARS Hibernia W50th, 9th/10th McCoy’s 9th, W51st/52nd American Retro 11th & W51st RESTAURANTS Wondee Siam 9th, W52nd/53rd Afghan Kebab 9th, W51st/52nd Mee Noodle Shop 9th, 52nd/53rd Tulcingo Del Valle 10th, W46th/47nd Ponche W49th, 9th/10th COFFEE SHOPS REX 10th, 56th/57th Kahve 9th, 51st/52nd THEATRES Ensemble Theatre 52nd, 10th/11th Ars Nova 54th, 10th/11th BAKERY Amy’s Bread 9th, 46th/47th

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MUSIC & THEATER

IMAGES: ROS KAVANAGH

CHOICE

A PARTICLE OF DREAD

Playwright Shepard herds audiences in droves with new US premiere

M

ost artists spend their entire lives working toward an award-winning piece that will define their career. But occasionally, things work in the reverse. Occasionally, there’s a talent so undeniable that an early work sets a precedent that’s nearly impossible to maintain. Even rarer, someone rockets to acclaim in their youth and maintains that level of artistry into old age. Sam Shepard falls into that final category. The American playwright won the Pulitzer Prize in 1979 for Buried Child. Now 71 years old, he has written over 40 works and shows no signs of slowing down. On top of his prolific writing career, he’s never quite rid

“A disjointed reimagining of Oedipus Rex with a murder mystery feel.” himself of his rockstar ways. His current work, A Particle of Dread (Oedipus Variations) is making its US premiere this month following an acclaimed run in Ireland. The show features actors from both sides of the Atlantic, with Irish actor Stephen Rea in the central role. Brid Brennan, Lloyd Hutchinson, Jason Kolotouros and

Matthew Rauch also star. The play is a disjointed reimagining of Oedipus Rex with a murder mystery feel. And it epitomizes the chill that makes Sophocles’ Greek tragedy, and much of Shepard’s later work so memorable. With the initial run being extended by two weeks after tickets sold out in less than 24 hours, Shepard’s skillful take on the timeless tragedy seems certain to be a hit.

Tears of a crown: Stills from the show’s acclaimed prior run in Ireland.

A PARTICLE OF DREAD NOVEMBER 11–JANUARY 4

SIGNATURE THEATRE’S THE ALICE GRIFFIN JEWEL BOX THEATRE, W42ST, 10TH/9TH WWW.SIGNATURETHEATRE.ORG

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MUSIC & THEATER QUICK LOOK IMAGE: CAROL ROSEGG

SAX IN THE CITY

Preview HELL’S BELLE Joely Richardson is currently starring in a run of The Belle of Amherst at the Westside Theatre, which opened on October 19. The actress, most famous for her roles in Nip/Tuck and 101 Dalmatians, is no stranger to the stage, with Madame Melville, Ivanov and The Lady Under the Sea all under her belt (as well as stage magnate Vanessa Redgrave for a mother), but this revitalized production offers a rare challenge, and one Richardson swore she would never undertake – that of the solo production. William Luce’s beloved play invites theater-goers into Emily Dickinson’s Massachusetts home, with the reclusive 19th century writer’s poems, diaries and letters seamlessly woven into a one-woman show. The original Broadway production became a favorite when it opened in 1976, earning Julie Harris a Tony Award for her origination of the role. Hopefuls and skeptics alike are ready and restless to compare it to the original. Snag your tickets and judge for yourself, whether you’re eager for a glimpse into a dramatized version of a prolific writer’s private life, or are curious to see what the hype is all about.

Preview SHAW THING George Bernard Shaw is a lifestyle – at least it is for the team of die-hard fans at Gingold Theatrical Company, under the direction of David Staller. Most famous for Pygmalion, the turnof-the-century Irish playwright wrote over 60 works, all of which Gingold Theatrical Group has staged with their

“Delightfully preachy, yet impishly funny – as is Shaw’s signature style.” Project Shaw festival. Now it’s your turn to become a fan when you see Major Barbara at the Pearl Theatre. Steeped in humanitarian themes, the play tells the story of a determined Salvation Army officer who is presented with the troubling proposition of accepting a large ‘dirty money’ donation from her arms-manufacturing father and a local whiskey distiller. Expect a work that feels sandwiched between Downton Abbey and Guys & Dolls. Delightfully preachy, yet impishly funny (as is Shaw’s signature style), Staller’s expert hands will assuredly craft a version of the beloved play that’s reverent, yet relevant.

THE BELLE OF AMHERST

MAJOR BARBARA

WESTSIDE THEATRE, W43ST, 9TH/10TH WWW.WESTSIDETHEATRE.COM

PEARL THEATRE, W42ST, 10TH/11TH WWW.PEARLTHEATRE.ORG

OCTOBER 19–JANUARY 25

NOVEMBER 4–DECEMBER 14

Saxophonist Joe Henderson’s fourdecade career will be honored from 18–22 Nov, by Renee Roses and with Randy Brecker, Jimmy Greene, Al Foster and George Mraz. Birdland, W44TH, 8TH/9TH

POL-ING STATION Formed at New York University, Interpol return to the city that birthed them from 24–26 Nov for three nights of high-octane indie rock – the third date added due to overwhelming demand. Terminal 5, W56TH, 11TH/12TH

CHRISTMAS CHEER Workshop Theater Company host Christmas yet to come with their festive turn A Christmas Carol: The Musical, running 11–21 Dec. Workshop Theater Company, W36TH, 8TH/9TH

Preview WATER FALL When superstorm Sandy devastates Marty and Mary Murphy’s Staten Island town, families, homes and whole neighborhoods begin to crumble. In a story that will come close to the bone for every New Yorker, Sharyn Rothstein paints the picture of what can happen when the natural world

“Sharyn Rothstein paints the picture of what can happen when the natural world interrupts the life you’ve built.” interrupts the life you’ve built, and floods the closets in which you’d stored your skeletons. By the Water is the first production out of this year’s The Writer’s Room, a partnership between MTC and Ars Nova that commissions new work from promising playwrights. Despite the natural disaster in its backdrop, Rothstein writes a tale filled with compassion and moments of humor. Deirdre O’Connell will star and Hal Brooks directs this world premiere at New York City Center.

BY THE WATER

NOVEMBER 4–DECEMBER 7

NEW YORK CITY CENTER W55ST, 7TH/6TH WWW.MANHATTANTHEATRECLUB.COM

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MUSIC & THEATER QUICK LOOK SWITCHED ON

Preview Preview STRAIGHT TO THE CITY SHE LEFT ME THE POINTE Celebrated playwright Samuel D. Hunter (2014 MacArthur Foundation ‘Genius’, 2013 Drama Desk Award, 2013 Lucille Lortel Award, 2011 Obie Award) debuts his latest work, Pocatello at Playwrights Horizons this month.

As with most of Hunter’s work, the play is set in northern Idaho and is based on a character’s dissatisfaction with modern life. Eddie, Pocatello’s anti-hero protagonist, deals with the all-too-familiar reality of a changing town leaving its most loyal residents in the dust. He struggles to keep himself afloat in a place where strip malls and franchises have become the norm. Hunter and Eddie both romanticize and cling to the disappearing, blue collar towns of the midwestern yesteryear. Directed by David McCallum, the show is equal parts devastating, laugh-outloud, and empathetic. Pocatello is playing as part of Playwrights Horizons’ 2014–15 season.

Trainor Dance returns to New York for their fourth annual concert, a diverse program held at the stateof-the-art venue of the Manhattan Movement and Arts Center. The company, youthful both in age (founded by Caitlin Trainor in 2008) and in art (Trainor’s choreography often feels innocent, yet eager), introduces a new program next month, comprised of three pieces. The first, Faux Pas, features seven dancers in voluminous, jewel-toned drapery, set to Mozart concertos. Images of matadors are juxtaposed against dance moves you’d find at a rave, in a piece that draws unexpected parallels, a recurring theme for Trainor. Next, Courante is inspired by the varied sounds of contemporary, Pulitzer Prize-winning composer Caroline Shaw. The final dance is a solo work performed by Trainor. Photographs of the New York skyline, as well as mirrors and water, create a reflective visual space that becomes more personal, as a self-portrait, as the event goes on. Look forward to an artful, yet cheeky night of dance, followed by a wine reception for all audiencemembers to unwind and discuss the performances.

POCATELLO

TRAINOR DANCE

PLAYWRIGHTS HORIZONS, W42ST, 9TH/10TH WWW.PLAYWRIGHTSHORIZONS.ORG

MMAC THEATER, W60ST, 10TH/11TH WWW.TRAINORDANCE.ORG

“Equal parts devastating, laughout-loud, and empathetic.”

OCTOBER 13–28TH

DECEMBER 4–6

Hell’s Kitchen sees the premiere of Phyllis Chen’s Lighting the Dark on Dec 10, with spellbinding compositions created on unusual instruments. Baryshnikov Arts Center, W37TH, 9TH/10TH

SPOILER ALERT In spring 2015, Jesse Eisenberg, made famous by his Zuckerberg turn in The Social Network, will star in the world premiere of The Spoils. A tale of a bullying bottomfeeder’s attempts to destroy an ex’s relationship. New Group, W42ST, 9TH/10TH

A LOTTA LIP America Ferrera’s 2010 move to New York “for career reasons” is paying off as she returns to 2econd Stage following 2013’s Bethany with Lips Together, Teeth Apart, which runs until Nov 23. 2econd Stage, W43ST, 8TH/9TH

Review THE BEERED BARD Immersive experiences are all the rage right now in the theater world, and if you ask us, few shows will actually immerse you quite like Drunk Shakespeare. Though the Bard has become highbrow through the years, the word ‘Shakespearean’ now synonymous with Elizabethan pomp and pageantry, the real Shakespeare and his body of raunchy work would probably feel way more at home at Drunk Shakespeare than in the King’s Court. Due to popular demand, the night of debauchery has reopened, after relocating from Quinn’s Bar to the more conducive Roy Arias Stages. Audiences can sit back and see what happens when a band of “professional drinkers with a serious Shakespeare problem” take shots and then attempt to perform a selection from the Folio. Shakespeare’s words provide a loose structure as spills, thrills, improvisation, jokes and general madness take over. Audiences are provoked to participate throughout the performance (congratulations, you’re practically a groundling!), but then perhaps Iago sitting down at your bar table will seem a little less wacky when you’ve got your beer goggles on.

DRUNK SHAKESPEARE ONGOING

ROY ARIAS STAGES, W43ST, 8TH/9TH WWW.DRUNKSHAKESPEARE.COM

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NOVEMBER DECEMBER

IMAGE: WHITNEY BROWNE

whats on in

Every day’s a playday with our calendar guide to key events around Hell’s Kitchen

14–16 Nov ModERIN: Darrah Carr Dance

20 Nov The Great American Smokeout

21 Nov Stalking the Bogeyman

US-wide, all day

The third Thursday of November each year The American Cancer Society kicks your butt about kicking your butt habit. See their site for details. www.cancer.org

Irish Arts Center, various times

Darrah Carr Dance present a fusion of traditional Irish dance with contemporary modern movement. Includes the NYC premiere of Rakastava. www.irishartscenter.org

17 Nov Flow Fundamentals Sonic Yoga, 6pm

Linda Bloom assists beginners and advanced beginners in stepping into the flow of yoga, increasing awareness and instilling a sense of peace. www.sonicyoga.com

18 Nov Teen Book Club Columbus Library, 4.30pm

Young bookworms have the opportunity to meet with fellow 13–18-year-old fiction lovers to discuss David Grann’s The Lost City of Z. Snacks included! www.nypl.org

New World Stages, 8pm

Based on a true story, Markus Potter’s adaptation of David Holthouse’s tale of vigilante vengeance translates beautifully to stage. www.newworldstages.com

22–23 Nov Pier Antique Show 25 Nov New York Comedy School The Broadway Comedy Club, 6pm

Al Hirschfield Theatre, 2pm & 8pm

27 Nov Thanksgiving

28 Nov Sex on the Table

Comedy professionals Al Martin and Chris Murphy teaches fledgling funnymen and women the art of delivering knockout gags to a crowd. www.broadwaycomedyclub.com

US-wide, all day

Give thanks for the harvest by staying in with family and stuffing yourself silly before a round of rummy, during this quintessential American holiday. www.thanksgiving.com

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26 Nov Kinky Boots the Musical Winner of six Tony Awards, if you haven’t yet seen the story of a struggling shoe factory owner’s change in fortunes then maybe now’s the time. www.kinkybootsthemusical.com

The Kitchen, 7pm

This aphrodisiac cookery class schools participants in the curation and creation of sensuous servings sure to seduce whoever’s coming to dinner... www.cheffedny.com

Pier 94, 10am both days

New York’s largest vintage, art and collector’s event returns, with more than 400 exhibitors trading pieces from the 18th century through to the 1980s. Head online now for a merchandise preview ahead of the weekend. www.pierantiqueshow.com

29 Nov The Gazillion Bubble Show New World Stages, noon

If you think the big-scale bubbles in Central Park are impressive, this family act featuring mind-blowing bubble art, lasers and lighting, is sure to floor you. www.gazillionbubbleshow.com

30 Nov Advent begins Christian observation, all day

Whether you’re a calendar or a candle person, make sure you have them ready by November 30 when advent begins, on the fourth Sunday before Christmas Day.


1 Dec World AIDS day

3 Dec CUT WORK

Worldwide, all day

KTCHN Restaurant, until Jan 1

Elizabeth Gregory-Gruen’s series of imagery created using a surgeon’s scalpel is emotive, compelling, and well worth a look. www.ktchnnyc.com

IMAGE: ERIN KESTENBAUM

Get involved or donate to support this campaign, which aims to get resources to the people who need them, worldwide, without discrimination or judgment. www.worldaidscampaign.org

2–24 Dec Columbus Circle Holiday Market 4 Dec Big Smoke New York Pier 92, 6pm

Cigar lovers unite in December for an event filled with premium quality cigars, to be enjoyed alongside good drinks and a buffet. www.bsny.cigaraficionado.com

6 Dec Saturday Morning Cartoons Irish Arts Center, 11am

‘Handmade’, ‘artisan’ and ‘gift’ are the buzzwords of this annual market, which is perfectly timed for holiday gifts in the season of celebration. Shop ’til you drop, or simply soak up the holiday vibes with a hot chocolate in hand. www.urbanspacenyc.com

5 Dec Claymation Movie Making Columbus Library, 3.30pm

Will New York Public Library ‘mold’ the new 13–18-year-old Nick Park or host the creation of the next Wallace and Gromit? And could it be you? www.nypl.org

8 Dec New Territories Exhibition

9 Dec Spanish/English language exchange

W39th, 9th/10th Avenues, 9am

Museum of Arts and Design, 10am

Hartley House, 6.30pm

11 Dec New W42ST out

12–14 Dec Ready and revving

7 Dec Hell’s Kitchen Flea Market All things bright and beautiful, for all budgets great and small, await at this eclectic jumble of jewelry, furniture, food, fashion and more. www.annexmarkets.com

This ongoing exhibition examines the smaller craftperson in cities throughout Latin America, and how their work impacts contemporary globalization trends. www.madmuseum.org

Brush up on your Spanish or English with this ‘intercambio’ (or ‘exchange’), a free meet-up which brings mother-tongue speakers of the two languages together. www.meetup.com

IMAGE: PROGRESSIVE INTERNATIONAL MOTORCYCLE SHOW

With Ireland famed for its animation, Irish Arts Center shows shorts from three of the leading names: Cartoon Saloon, JAM Media and Brown Bag Films. www.irishartscenter.org

Columbus Circle, 10am daily

10 Dec Infinite Worlds Intrepid, 7.30pm

Using photographs and essays, Michael Soluri and Miles O’Brien paint a picture of life at NASA during preparations for the STS-125 Hubble Servicing Mission. www.intrepidmuseum.org

All around Hell’s Kitchen

The newest edition of W42ST comes out today. And if you want YOUR Hell’s Kitchen event on these pages next month email news@w42st.com www.facebook.com/w42st

Javits Center, various

The Progressive International Motorcycle Show offers three days of access to street bikes, dirt bikes, cruisers, scooters, side-by-sides and ATVs. www.motorcycleshows.com

13 Dec Flosstradamus Terminal 5, 9pm

Chicago duo J2K and Autobot bring their killer sets to Terminal 5 with a highoctane stage show and widely inspired tracks. www.terminal5nyc.com

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THE R OF HE KITCH MAIN FEATURE

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RISE ELL’S HEN The whole ethos of W42ST Magazine is to impress upon people that Hell’s Kitchen is something to shout about and you know what? That’s an easy gig. Hell’s Kitchen is packed with personality: there are talented, creative people everywhere you go. The vibrant and diverse artery that is 9th Avenue can’t be matched anywhere else on the island and developers and businesses are noticing as the planning applications pour in and the new towers rise up. We think it’s time to celebrate Hell’s Kitchen so we sought out a few of the movers and shakers who are making great strides in the neighborhood and causing the rest of Manhattan sit up and take notice.

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IMAGE: RICKY CAMP PHOTOGRAPHY

MAIN FEATURE


THE $85M VIEW

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Dan Neiditch, President of the Atelier tower, tells us about his love of Hell’s Kitchen and the new luxury penthouse he’s put on the market

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s one of the most expensive apartment buildings in New York, Atelier tower brings luxury, prestige and a top-of-the-line condo to Hell’s Kitchen. We spoke to Dan Neiditch about the building’s $85m penthouse, and what it has to offer. So what do you get for $85m? A 10,000 square foot space with a 360º unobstructed view of the whole city, for starters. Sitting at the top of the Atelier tower, the luxury 46-story residential building on Manhattan’s West Side, is the penthouse. Perfect for someone who wants, as Neiditch terms it, “a trophy apartment in a growing area.” “There is nothing like it still available in New York that has this view. The possibilities are endless, the buyer will have full rein to construct the entire floor as they desire,” explains Neiditch. Potential buyers from all over the world are showing interest in 45 Atelier, and negotiations are currently ongoing. Neiditch believes that the location is a key selling point, as he says: “The area has been on a steep rise for the last 10 years and has made tremendous strides the last few. It has a lot more room for growth and expansion.” Neiditch has personally invested well over $100m into the Hell’s Kitchen area over the past decade. “This is one of the only untapped areas in the city and will be a permanent fixture in Manhattan for years to come,” he says. “The possibility of further expansion is imminent.” One of Neiditch’s many ventures, River 2 River Realty, focuses on sales in the area, and has been the top real estate brokerage in Midtown West for the last eight years – and Neiditch has been the top producing salesperson. He adds: “With many large corporations like Neiman Marcus coming to invest in the area as well as the 7 train extension and High Line Park... it all brings significant substance to the area and we will continue to see more companies come over this way, with further investment from major real estate players such as Related, Silverstein and Extell.” Neiditch believes that in the coming years more developments like Atelier tower will hit the market in the area. “This was the first but there will be many more to follow,” he says.

ATELIER CONDOS – just some of those extras keeping residents happy Tennis court Basketball court Bocce ball court 
 Golf driving range 
 Daily breakfast Indoor pool
 Residents’ Sky Lounge Billiards room State-of-the-art fitness center Fully landscaped terraces/sundeck Indoor children’s playroom Outdoor children’s playground

Dan Neiditch On top of the world at Atelier’s Sky Lounge.

“The area has been on a steep rise for the last 10 years and has made tremendous strides the last few. It has a lot more room for growth and expansion.”

Atelier offers residents dramatic views of both the Hudson River and the Manhattan skyline, but to truly make this ultra-luxury apartment block outshine the competition Neiditch and his team are continuously adding new and enviable amenities to the existing ones. To name just a few: a 2,000 square foot health club, 10,000 square foot rooftop lounge, tennis court, movie theater, free ‘city bike’ usage, a cross-town shuttle bus and free daily breakfasts are all available to residents. And for the holidays, an Ice Rink! “As a condo we want to re-invest in our building to make it more appealing to all the renters in the area that are looking to buy,” he explains. “To attract those buyers you’ve got to give them a reason and our reason is our amenities and the luxurious finishes inside the apartments.” Neiditch has also installed solar panels on the roof of the building in order to make Atelier tower as green as is humanly possible. “We’ve also put sensors in the stairwells, and LED lights in the lobby. We’re going to install them across the whole of the building as part of the next phase this year,” he adds. Neiditch has been following the rise of Hell’s Kitchen longer than most. Just 10 years ago things were a lot quieter on the investment front but that was when he spotted the area’s true potential. When the penthouse sells, and we don’t think it will be long, Hell’s Kitchen will take another step forward into the spotlight.

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URBO


URBO

The UBER Restaurant Russian restaurant maestro Eugene Kadomskiy takes a huge bite out of the Big Apple with two new restaurants, a bar and a coffee shop on the edge of Hell’s Kitchen

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ith more than 70 eateries in Moscow and St. Petersburg, Russian restaurateurs Eugene Kadomskiy and Mikhail Tevelev were inclined to think big when they came to NYC. Here, Kadomskiy tells W42ST about URBO, the 26,000 square foot dining experience on Times Square. For the duo’s New York debut no expense was spared. The newly opened URBO restaurant, on the corner of 42nd Street and Eighth Avenue, has five distinct restaurant and retail concepts. Spread out within 26,000 square feet over two stories and a separate mezzanine are two restaurants celebrating “quality food from local farms, artisanal food products and the city’s constantly evolving food trends”. “In my mind it’s not just a restaurant,” explains Kadomskiy. “It’s about food, it’s about the sounds of the kitchens, it’s about the fact that you see the food as real ingredients that are being prepared. It’s basically somewhere you could eat every day regardless of what mood you are in.”

SPACE APLENTY

URBO Kitchens on the first floor is a casual space, with an all-day menu and three open kitchens representing different culinary styles: raw; poaching and steaming; and grilling and flame roasting. In contrast, URBO Loft on the second floor, accessible by either the spiral staircase or glass elevator, is

“Celebrating ‘quality food from local farms, artisanal food products and the city’s constantly evolving food trends’.”

quieter, designed to look and feel like one of the city’s rooftop gardens. URBO Loft currently caters dinner, with plans to offer lunch and special tasting menus. Bar URBO also sits on the second floor and serves a mix of classic and house cocktails. “We also have URBO Grind, the coffee shop where we serve Blue Bottle Coffee, which I personally like very much,” Kadomskiy adds. And if that isn’t enough, there’s URBO Supply, a shop selling kitchenware, ceramics, souvenirs and artisanal foods from the boroughs. Oh, and not forgetting the to-scale water tower that dominates the interior. Made by Rosenwach Tanks, one of the two surviving wooden tank builders in the city, it houses the water filtration system for the eatery.

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URBO – a portmanteau of ‘urban’ and ‘boroughs’ – holds 600 seats across its five outlets, but as Kadomskiy explains, he didn’t set out looking for a vast space. “It was a certain serendipity, a unique opportunity – at the time we were able to rent it, but now I don’t think we would stand a chance. Even at the very beginning when this space came into being and was brought to our attention, I don’t think we took it really seriously until we came up with a basic principal concept. And then it started a chain reaction, a huge team was assembled, and then the concept developed into a plan, and after that what happened, happened.”

A JUGGLING ACT

URBO’s kitchens, bar, loft and coffee shop all offer something new and tasty for eyes and appetites alike.

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“The taste of the food, the sound of the music, the light, temperature, humidity, the hissing sounds from the kitchen, and the noise of the people talking. All this is merged into some united symphony.”

No two spaces look the same, but as Kadomskiy emphasizes, the rich variety on display had to come together to form a coherent whole. “I don’t know any other business where there are so many things that need to be delivered simultaneously. The taste of the food, the sound of the music, the light, temperature, humidity, the hissing sounds from the kitchen, and the noise of the people talking. All this is merged into some united symphony. But the sound is only good if everything forms the same rhythm. And then the magic appears, which people call the ‘mood’ or ‘atmosphere,’” he recites. “A friend of mine calls it the atmosphere architecture. Here you are simultaneously an architect, a businessman, and, to a certain extent, an orchestra conductor.” And they say men can’t multi-task!

Above: Shots from URBO’s interior reveal spaces that are at once unified and discrete.


INSPIRED BY THE CITY

URBO has an industrial yet glossy feel and manages to be both airy and intimate, where raw meets polished. As Kadomskiy says, URBO’s style was very much inspired by the city. “We gave a lot of thought to how to connect these two floors. New York is the city that is always changing. On the one hand one wants to change constantly, and on the other hand everyone in New York wants to become a New York classic. I think that within URBO we have tried to assemble some classical things that are a feast for the eyes of New Yorkers.” While we’re on the subject of New Yorkers, many often need a very good reason to go to Times Square, and Kadomskiy was all too aware of this when scouting for venues. “In this particular neighborhood it’s really hard to find good restaurants. I also think

there is a certain sort of desire by New Yorkers to avoid this area, and tourists see a totally different sort of New York, not the one we are so proud of. I think we need to reinstate some kind of balance, between people who live here, who work here, and tourists. It takes a lot of time to achieve the balance where all the sides are satisfied. That’s probably the most challenging thing in this project, and I think that goes for any project in New York.”

WHAT LIES AHEAD

As far as the food is concerned, Kadomskiy and the team plan to change the five disparate menus often, reflecting the trends in the city at the time. “No matter how they change and how they develop, we will bring the best trends, and the best that New York has to offer,” he ensures.

Above: A portmanteau of ‘urban’ and ‘boroughs’, URBO prettifies exposed construction with post-war colorization.

“We have tons of plans as to how we want URBO to be. The most important thing should still be the approach to food, to products. I think we are at the very beginning of the road.” Kadomskiy also says the space has “a lot of potential for change,” and it “needs to reflect the trends that will develop in food, events, mood and music.” URBO offers a welcome respite from the noisy world outside, and a longawaited new venue for New Yorkers and tourists alike. Kadomskiy knows the Times Square area isn’t currently considered a cutti’ng-edge culinary destination, but he and his team are hoping to change that. URBO 8th & 42nd 212.542.8950, www.urbonyc.com

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1 3

Number of maNagers with beards

Number of unique chevron tables on the first floor

NUMBER OF HOURS GRIND IS OPEN DAILY

Number of tables fabricated from walnut and spalted maple

Feet of custom shelviNg iN URBO Supply

NUMBER OF TREES

200 6 Number of d custom-desigNe d re te aNd uphols baNquettes

13’H X 5’L9 Number of floors

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Number of URBO cocktails at Bar URBO

NUMBER OF OPEN KITCHENS

1

Number of reclaimed viNtage radios

NUMBER

aNd Number of chairs OF GLASS e first ELEVATORS bar stools oN th floor

OVER 10,300

Number of glass Number of beams pods iN staircase on trellis made out of wood salvaged from a speedway in northern CT

1

8

Number of fire escapes salvaged from a turN of the ceNtury NYC building

NUMBER OF ‘UNUSUAL PROTEIN’ CUTS ON THE LOFT MENU

Number of different edible goods in Supply

6

2 10,000

Number of ovens

Size of eNtraNce doors, featuriNg haNd-paiNted desig N oN reclaimed wood

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60 12

16 200

KITCHENS

40250

3

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26,000

Number of water towers Square footage NUMBER OF Different NUMBER OF EMPLOYEES types of FISH ON SUSHI/ Scotch SASHIMI LIST IN

Square footage of reclaimed wood flooriNg from MaiNe factory

NUMBER OF SPIRAL STAIRCASES

Number of beers on tap

Number of solariums NUMBER OF UNIQUE COFFEE BEANS BREWED AT GRIND


COLOSSAL COOKING

With two restaurants, a bar, a coffee shop and a retail store inside 26,000 square feet, URBO Executive Chef Michael Gibney has plenty on his plate Can you talk us through the idea for the different elemental zones in URBO? Our mission at URBO is to offer something for everybody. Whether it’s a casual work lunch in URBO Kitchens, a cup of delicious coffee to start the day in URBO Grind, an extravagant party in Bar URBO, or an intimate fine dining meal in URBO Loft, we have the perfect venue.

“It’s difficult to say which ‘cuisine’ we subscribe to most faithfully. We’re not so much one or another. But I think that might be the very definition of contemporary American food.” What do you want to achieve with the menu? The food at URBO Loft borrows ideas and techniques from many cultures and eras. It’s difficult to say which ‘cuisine’ we subscribe to most faithfully. We’re not so much one or another. But I think that might be the very definition of contemporary American food – we take what seasonal items we have in front of us and make the loveliest thing we can out of them. One thing we’ve been exploring a lot lately is the boundaries between different ingredients. For example, why can’t lamb and seaweed be paired together? Who says tuna and foie gras don’t play well?

If you don’t genuinely care about doing that right, what’s the point? Tell us about your background – where did you develop your love of food? I was never the sort of boy who clung to his mother’s apron, or stood on a footstool stirring sauce with his grandma. But I have always worked in kitchens, if only as a matter of circumstance. It’s something that I’ve always felt naturally inclined to do. But it wasn’t until I graduated art school, when I found myself unemployed and penniless, that I began to envision professional cooking as a possible career path. Fortunately for me, it’s turned out to be quite a satisfying endeavor.

Above: URBO Executive Chef Michael Gibney.

Can you give us a sense of the scale of URBO in terms of the amount of food you are dealing with? We are constantly turning over a huge amount of product – in a given week we spend tens of thousands of dollars on fish and meat alone. But it’s not only the volume that makes our purchasers’ jobs difficult, it’s the complexity. We currently have five active menus, all of which vary greatly from one to the next. As a result, our inventory sheets are thousands of items long. What motivates you as a chef, and what are you aiming to achieve with your menus? You have to care about the products you’re handling, about the work you’re doing, about the people you’re cooking for. It’s a fabulous opportunity to share something with someone, to feed someone.

Are you still able to connect with all the chefs and the dishes or are you in more of a management role now? I do find myself in the most administrative role I’ve been in my entire career. Which, of course, means I don’t get to spend as much time as I would like to on the line. That said, I make it a point to have my eyes on everything, and to have personal contact with all the cooks and chefs and all the food, on a daily basis. Finally, what is the most exciting thing about opening such a huge place as URBO? The most exciting thing for me is the challenge. In such a large operation, new, interesting problems arise every day. This can be difficult, of course, but every day I also have the chance to solve those problems, the chance to think outside the box and right the ship. URBO 8th & 42nd 212.542.8950, www.urbonyc.com

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AN INSTANT ICON

Christopher Jaskiewicz, COO of Gotham Organization, tells us about his vision for Gotham West Market, the dining experience with a difference putting 11th Avenue on the culinary map

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lmost a year ago, Gotham West Market, a first-ofits-kind retail and dining destination opened at the base of a luxury high-rise in Hell’s Kitchen. The 10,000 square foot retail and dining court is divided into eight culinary stalls, each providing a unique amenity for residents and the surrounding community. We caught up with Gotham Organization’s COO Christopher Jaskiewicz, to find out if his plans for an original, upscale food court have taken off. “We knew we wanted to do something special,” says Jaskiewicz. “We have a very unique, high-luxury, residential rental building that might be the nicest in New York City, so we wanted to match the uniqueness of the building with the retail space.” GWM has become an important part of the fabric for tenants of the high-end high-rise that sits atop the retail space, but as Jaskiewicz explains, to sustain a big business like this you need more than just tenants dining in. “We’ve designed this so people come in and have an experience – at the very beginning, we were really focused on that. We were aware of the sightlines and that’s why we’ve put all of the back of house, all the storage, in the basement.” Inside the market visitors can sample the cured meats and international beers at The Cannibal, slurp on some classic and very tasty Ramen noodles from Ivan Ramen, and wash it all down with a Blue Bottle Coffee. Five other vendors complete the food hall, and each stall has communal tables, with garage doorstyle windows opening to seating outside.The system also allows you to roam as you’d like... buy a drink from one vendor then wander to another to to eat. Something that seems obvious

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“It seems like we’ve created almost an instant icon in Hell’s Kitchen, for quality food, beverages, entertainment and events.”

but when considered with an eye on New York’s alcohol laws actually took a lot of finessing to pull off. When choosing the experts to help create this mini foodie community, Jaskiewicz had his sights set on market-leading chefs, highlyrespected in their field, with a track record of success in New York. “They also had to provide offerings that complemented each other,” he explains. “We probably interviewed 50 different potential operators before we settled on this group.” Jaskiewicz is proud to admit that, a year on from opening, the project has replicated its blueprint… well almost: “We never used the term food court until a major publication referred to us as ‘the best new food court in America’ so ever since then we’ve been fine with it.” So, 12 months on, what impact has this unique dining experience had on the neighborhood? “I don’t want to be too self complimentary, but it seems like we’ve created almost an instant

Above: Chris Jaskiewicz says the aim of Gotham West Market was to reflect the quirkiness and quality of the apartments above in the retail space below.

icon in Hell’s Kitchen, for quality food, beverages, entertainment and events,” adds Jaskiewicz. “We were very fortunate to find operators who had a vision and could recognize the future growth points and important things happening on this side of town.” Jaskiewicz is a strong advocate for the growth of the surrounding area and is keen to highlight some of the location’s strong points. “I think Hell’s Kitchen is a fascinating area with a lot of history. My favorite spot is the Intrepid Museum, that’s an important museum to the US. That ship has served us through four wars, and survived five kamikaze attacks.” He is also a fan of the nearby Hudson River Park and the 30-mile bike path that stretches around Manhattan, sitting just a block away. He adds: “We are not in the middle of Midtown but many, if not most people, don’t want to live right in the middle of Midtown. They want to have a little bit of an adventure to get to their apartment, but still be very convenient to other amenities.” During the past year, Gotham West Market has delivered a successful world-class food hall which is today renowned for its cutting-edge cuisine. We sense many more years ahead for America’s foremost food court.


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See you in court: The Market features eight different food vendors plus a bicycle shop

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THE FANTASY FOOD COURT Gotham West Market’s Julian Hitchcock describes how he found the perfect recipe for Hell’s Kitchen’s high-end food hall

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eal estate consultant Julian Hitchcock helped attract top-notch vendors to Gotham West Market, the first-of-its-kind retail and dining destination in the heart of Hell’s Kitchen. We discover how he got the project off the ground and how he thinks the unique eatery is giving the neighborhood a boost. When Julian Hitchcock first met Manhattan property group The Gotham Organization, he discovered their plans to do something creative with their retail space. Hitchcock, as managing director at KAM Hospitality, worked to secure Gotham West Market’s eight food vendors. “They tapped me to help fine-tune the concept, and eventually to place all of the chefs and restaurateurs that we ultimately have here. That was the fun part, but we took it very seriously,” he says. He studied places like the Ferry Building Marketplace in San Francisco, Pike Place Market in Seattle, Les Halles in France and Boqueria in Barcelona, Spain. “We wanted to be as good as them,” Hitchcock recounts. “I sat up a lot of nights thinking about it, and I envisioned it as a sort of ‘fantasy food court’ – the most amazing chefs and restaurateurs all in the same space, all at the same time, each one of them a destinationworthy place on its own.” The criteria was to find a collective of independent operators, all food driven, ‘food-first type’ restaurateurs. The team specifically didn’t want anyone who had too many locations already: “We wanted the next Danny Meyer, the next Mario Batali, and this group I think has a lot of potential to be that,” he adds. But the team found it difficult getting that first eatery to sign on the dotted line. In order to get the project

Above: Julian Hitchcock has described his role setting up Gotham West Market as “a dream job”.

“When Gotham West Market first moved into the neighborhood, 11th hadn’t really happened yet, but it’s happening now.”

off the ground, it needed some credibility, as Hitchcock explains: “To walk up to these restaurateurs and say ‘hey, I’m going to put this and this and this all in the same room, and you guys are going to share and it’ll be a lot of fun,’ they weren’t sure that what we were describing was going to actually come to fruition. So we needed to get someone really incredible and spectacular in, and that person was Ivan.” World-renowned ramen expert, Ivan Orkin, went on to open one of his first restaurants outside of Japan in Gotham West Market – Ivan Ramen Slurp Shop, and it’s proven extremely popular with visitors (and W42ST). It’s one year on since the market opened its doors, and Hitchcock says the project was more than anyone hoped for, with the impact on the neighborhood clear to see: “There’s foot traffic on 11th Avenue now. That didn’t exist when we were leasing this up,” he recalls. “11th Avenue is really the final frontier of New York and definitely of Hell’s Kitchen because 9th and 10th have all these cool places that have been here forever. When Gotham West Market first moved into the neighborhood, 11th hadn’t really happened yet, but it’s happening now.” Now the market has paved the way for this creative retail model, Hitchcock hopes to see more of the same across the city. “I really think it’s such an exciting way to approach retail from a developer’s perspective,” he says. “But it takes a lot for a developer to say ‘okay, instead of just doing the safe thing, I’m going to throw all that away and work 10 times as hard, and do these things that are riskier and take more work,’ but ultimately these are the kinds of ideas that build neighborhoods and make New York, New York.”

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MOST WANTED

Thanksgiving essentials

GET SOME REST

Turkey potholder, $2.42, Kmart With dozens of dishes all vying for counter space it’s essential you leave room for goods exiting the oven‚ or endure making room with your elbows with two hands full of hot food. This potholder is a smart way to reserve space at your workstation‚ and the price is right, too.

www.kmart.com

hosting to From table setting to turkey getting, plans go off toasting, ensure your Thanksgiving rtant party pieces without a hitch with these all-impo BIRD IN THE HAND

Metal turkey, $29.95, Pier 1 Hand-crafted metal tail feathers, rusty fall colors and and a big, bauble-shaped belly: this fun table decoration has a cheering charm your guests are bound to fall in love with‚ topped off by a jaunty pilgrim’s hat.

www.pier1.com

CUTTING IT FINE

Block knife set, $56.47, Sears Slice, dice, chop and julienne your way to a hearty meal with a little help from this set of shiny knives. Their durable frames mean even butternut squash slices like, well, butter, and the one-piece molded metal means even clean up is a breeze.

www.sears.com

FOR RICHER, FOR POURER

Stainless steel jug, $29.95, Life Without Plastic When it comes to the mania of the Thanksgiving table, a covered jug is imperative to stop falling food and gravy slops contaminating drinks. You can trust your liquids to this stainless steel jug‚ and with a two-liter capacity it can comfortably cater to a crowd.

www.lifewithout plastic.com

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FALL OR NOTHING

Felt leaves garland, $49, Pottery Barn You’ll surely ‘fall’ for this bright and bold garland, which pays tribute to a childhood seasonal highlight – the crunchy piles of leaves just waiting to be kicked up in loud clouds. A simple yet effective tribute to the season.

www.potterybarnkids.com


MOST WANTED

THE PLATTER OF TINY TREATS

Gobble wobble platter, $42, Kelly Hughes Designs A bright and fun tray in fall colors, this melamine platter is the ideal way to carry the spirit of the occasion from one room to another.

www.kellyhughes.com

WHAT A CARRY-ON

TAKE COVER

Smafolk apron, $22, Copenhagen Styles When the children start wandering underfoot it’s time to get them involved and set them to work. This adorable apron will ensure your little chef feels adequately suited, booted, and ready to provide kitchen assistance.

Casserole Carrier, $30, GreatUsefulStuff If you’ve made the effort to create a delish dish to bring around to your host’s home, don’t stumble at the last post with grubby tupperware. This carrier makes transporting dishes a cinch, while its insulated interior keeps your home cooking hot.

www.greatusefulstuff.com

www.copenhagenstyles.com

SPARE OR DESPAIR

Folding chair, $42, Crate & Barrel Catering to a crowd? Don’t forget to check ahead of time you’ve got enough cutlery, glasses, and of course chairs. This folding number is a stylish model of its kind but can be tucked away easily after use.

www.crateandbarrel.com

MAKE IT SNAPPY

Autographer, $399, B+H, 9th/W34th Make sure you capture everything‚ and we really mean everything, with this new wearable, continuously shooting camera. 2,000 shots a day without having to ever say ‘cheese’!

www.bhphotovideo.com

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Pantry Hell’s

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Chewing over the best of Hell’s Kitchen food and drink

GET IN LINE SEE PAGE 54 Japanese noodle house Totto Ramen has customers queuing out the door in both its Hell’s Kitchen locations. We take a look at this and other locally based eateries serving cuisines of the world in Around the World in 80 Blocks.

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FOOD & DRINK

ICONIC ‘SEINFELD’ DINER REOPENS Ninth Avenue’s Westway Diner is back and looking better than ever following a two-month renovation

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LIFE OF PIE

CAKE AND WINE

Happy birthday to Ardesia Wine Bar, which turned five on October 13. To celebrate, the historic 52nd Street venue served small plates dishes from their 2009 opening menu, as well as happy hour drinks popular during their fledgling months. With a reputation for friendly service, elegant surrounds (including Italian marble bar) and over 30 wines at any one time, Ardesia’s next five years seem assured.

FOOD FIGHT

Freshening up: The diner is hardly recognizable after a complete facelift.

The 24-hour, family-owned venue, once voted Daily News’ ‘Number one diner in Manhattan’, has enjoyed an exciting history and has a place in the Hell’s Kitchen annals. We look forward to seeing what the eatery does in this next chapter.

The Pie Face chain suddenly and mysteriously shut six of its seven locations last month, leaving the Hell’s Kitchen branch on 36th and 9th as the only one remaining in NYC. The Australian brand came to the US in 2011, with outlets opening quickly opening in Midtown, Chelsea, Union Square and Murray Hill. However, in mid-October the stores shut in quick succession, leaving a sign directing people to the Hell’s Kitchen branch. Dropping into our local Pie Face, we were told the closures were part of a “big renovation”, and that the brand has a “big surprise” in store for customers following the reopenings, estimated to be mid2015. Exciting times – watch this space!

New York City’s Wine & Food Festival enjoyed another successful iteration this year. The October 16–19 event brought some of the world’s top chefs and restaurateurs to the city (centrally around Hell’s Kitchen and Midtown) uniting them with New York’s hungriest connoisseurs for cookery demonstrations, markets, dinners and, of course, free samples. All profits raised went towards charities No Kid Hungry and Food Bank for New York City to help those in need.

THAI CHI

The owner behind the Wondee Siam chain has opened a restaurant in Queens, Paet Rio. Phimploy Likitsansook might not be a household name in Hell’s Kitchen, but Wondee Siam certainly is, if only for its litany of eateries clustered across a few blocks on Ninth Avenue. Likitsansook now only runs the original two Thai resaurants, and while for many of us that would be quite enough she has thrown the doors open to a new venue in Elmhurst, Queens. The relocation is an indication of Likitsansook’s confidence in her venture – with over half of New York’s Thai population residing in the borough.

FOOD FIGHT IMAGE: GETTY IMAGES FOR NYCWFF

estway Diner, most famously known as the venue where Larry David and Jerry Seinfeld decided to create their iconic ‘show about nothing’, closed its doors on August 4 of this year to undergo a thorough refurbishment, with everything from the signage outside to the artwork on the walls replaced. Gone is the gridded picture window, replaced with bi-folding doors, which during summer will open out into 9th. Gone too is the casino-esque diamond flooring, ceiling fans and spotlighting, replaced with wooden floors and large lamps, while the seating has been re-covered but remains arranged in booths. Luckily, one thing that has remained is Westway Diner’s extensive menu, featuring city favorites like blueberry pancakes and rib-eye steak and eggs.

BITESIZED

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FOOD & DRINK

KALE & HEARTY

With kale going from Z-lister to A-lister faster than Jennifer Lawrence, W42ST charts the reasons behind its meteoric rise

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he cruciferous family of vegetables – a green and leafy assembly that includes the likes of cauliflower, Brussels sprouts, cabbage and broccoli – has endured much persecution on the surface of the dinner table, with children and adults alike reviling everything from texture to taste. With this grouping surely the most disliked of any class of salad-stuff, it has been a shock to see a break-out star of the family emerge in 2012, its popularity rising ever since until it’s become an expected sight or noticeable absence in salad bars across the city. That vegetable is of course kale, a onceobscure crop which has exploded into our consciousnesses following its promotion to ‘superfood’ status alongside a keen variety of new preparation techniques that take the bitter edge from its taste. So exactly what has earned kale a place amongst the pantheon of potent produce? Similar to its cruciferous brothers, it enjoys high levels of phytochemicals, vitamins and minerals, but has a particularly high degree of vitamin K, essential for blood coagulation (clotting, to prevent blood loss). More than 45 flavonoids offer antioxidant and anti-inflammatory benefits to the consumer, both of which reduce ‘risk factor’ symptoms in the development of cancer. Kale was once one of the staple foods of Scotland, and like the Scottish has a reputation for hardiness. Light frost, which brings the reaper to so many crops, can not only be borne by kale but will actually result in a sweeter yield, and additionally means it is suitable for freezer storage at home. Additionally, while the benefits of many vegetables are greatly diminished by cooking, kale’s cholesterol-lowering qualities

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THEN THERE WERE THREE Convinced? Join the revolution at one of these Hell’s Kitchen eateries Blossom Du Jour

9TH/W43ST This rapidly growing vegan fast food mini-chain features kale heavily on its menu. Try it in their Karmic Kale Wrap or go the whole hog with a Power Up! Kale Salad featuring quinoa, black beans, avocado, peppers and more. www.blossomdujour.com

Annabel

9TH/W54ST Above: Kale features an unusually high level of vitamin K, as well as over 45 flavonoids.

actually increase when steamed, as in this state its fiber binds more easily with the bile acids in your digestive tract. For those willing to set aside bygones with the salad green and create their own kale dish, there are a few key tips to bear in mind. Modern wisdom now dictates removal of the stems, the bitterest part of the leaf, while using fresher kale will also reduce acridity. Additionally, many advise massaging the leaves before serving, either with oil or just your fingertips, which breaks down its structure and improves the taste. If you’re not already on the kale bandwagon, it’s time to toss aside your misgivings and toss a side dish to go with dinner, as this is one superfood that’s here to stay.

In amongst the unusual toppings of this relatively new outlet is a goat’s cheese, roasted squash and spicy organic kale pizza. Now there’s one you won’t find at Dominos. www.annabelnyc.com

Al Horno Lean Mexican Cuisine

W47ST/9TH Another relative newcomer to the foodie scene, this healthy take on Mexican fare features a kick-ass kale burrito in its vegetarian section, accompanied by black beans, jalapenos, brown rice and Al Horno sauce. www.alhornokitchen.com


FOOD & DRINK

Flour power! We’ve been cramming ourselves with Hell’s Kitchen cupcakes – so you don’t have to* Cake Boss Cafe

8th/42nd Peanut Butter, $3.50 The real skill here is in how the richness is counterbalanced by the lightness of the frosting and cake. Buddy – you’ve got a friend in us.

Frosting reaches an inch at its thickest!

Rich peanut butter frosting, topped with half a Reese’s cup. Th at’s nuts!

Burgers & Cupcakes

9th, 35th/36th Red Velvet with Cream Cheese Frosting, $3.95 A thick base with authentic coloring close to the red velvet’s original hue. No room for middle of the roaders here, with cupcakes either small or large.

Multicolored crum bs run right through, with matching rainbow sugar on top! Cupcake Cafe

9th, 40th/41st Vanilla Coconut, $3 A gloriously melty mess that justifies eating straight away. Pillowy soft batter and feather-light frosting mean this artisan offering tastes entirely as good as it looks.

The Bread Factory Cafe

9th/43rd & 8th, 55th/56th Vanilla, $3.95 Less a cupcake than a mugcake, we’ve got our eyes on the size of this jumbo munch. A denser mix makes this an extremely satisfying solo snack, or perfect for staking a candle in for last-minute birthday wishes.

In 2014, several brave W42ST members undertook the challenge of unearthing Hell’s Kitchen’s best cupcakes. Caring naught for sugar crashes nor dentist tisks, their undertaking has been hailed alternately as messianic, heroic and vital. Here they present the abstract of their findings.

Baked by Melissa

8th, 57th/58th Tie-dye Vanilla, $1 Small but perfectly formed, this must be the most exciting vanilla cake we’ve ever seen! With a strong flavor, this tiny treat offers a lotta bang for your buck.

Crumb led co oki Oreo a nd coc e, half an o a yum, yum a batter – nd yu m!

kes sentation ma Gorgeou s pre ft erfect gi this cake a p Holey Cream

9th, 52nd/53rd Oreo/cookies and cream, $3.25 A heavy chocolate hit. It’s perhaps unsurprising that the cake from the shop that brought us ice cream doughnut sandwiches is the biggest in size and has the tallest amount of frosting.

*YOU’RE WELCOME

ot Sprinkles – n ju st for ice creams!

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FOOD & DRINK

AMY’S PIZZA There’s no business like dough-business: Amy’s Bread baker Omar Qazi walks us through creating the perfect pizza

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YOU WILL NEED: One batch of dough, proven Large bowl of flour Tomato sauce base (see Amy’s recipe, below) Mozzarella pieces Grated Parmesan Fresh basil A clean pair of hands

Amy’s Bread runs a range of bakery classes at their Chelsea Market location. For more information on events and times, see their website. www.amysbread.com

STEPS

AMY’S TOMATO SAUCE RECIPE

1 2

Uncover your proven dough. Using a bowl scraper, lift into a bowl of flour and coat both sides, then move onto your worksurface.

Using your fingertips, make indentations around the rim of the dough, leaving the crust untouched so it will rise. Continue this action over the rest of the base to flatten.

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The toss! To further stretch the base, throw the pizza from your hands with a rotating motion to set it aloft and spinning in the air. The force from the rotation is what will stretch the bread. Make it a little bigger than it needs to be as it will shrink when set down (more or less depending on how tight the dough mix is).

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Ingredients

3

Coat your knuckles with flour and transfer the dough to the back of your hands. Rotate it by moving your hands together and apart – a motion similar to that of feeding a steering wheel through your palms.

Remove your masterpiece from the oven. Et voila! Your creation is ready to devour.

Ladle onto the tomato base and spread it evenly using the back of the spoon. Add on roughly cut chunks of mozzarella, sprinkle over your Parmesan and add a little oil. Move to your pre-heated oven – 475–500°F for gas ovens or 450°F for electric ovens. 10–12 minutes should do the trick.

Halfway through cooking, pull out the pizza and add on the basil leaves – adding them at this stage will prevent them from burning. Check and turn the pizza around for an even cook if needed.

1 can whole plum tomatoes, preferably San Marzano (794g/28oz) 1 tsp ground black pepper (5g) 2 tsp salt (10g) Optional: 1 tsp dried basil (5g) Optional: 1 tsp dried oregano (5g) 1 large clove fresh minced garlic (5g)

Method Add all ingredients to a bowl, holding back some salt and pepper. Use your hands, or a food processor or blender, to break up the tomatoes until no large chunks remain. Just pulse it because you do not want it fully pureéd. The sauce can be stored in a covered container in the fridge for up to a week, or if you want to use some as spaghetti sauce you can simmer it over the stove for up to an hour.


FOOD & DRINK

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FOOD & DRINK

AROUND THE WORLD IN When it comes to cuisine in Hell’s Kitchen, it’s a small world after all, says Tim Jones

SCALLYWAGS IRISH PUB

Mexico

CHEZ JOSEPHINE

Choza Taqueria A genuine taste of Mexico awaits in Gotham West

CHOZA TAQUERIA

Market. Tacos and burritos made with the freshest ingredients make for a filling yet thrifty meal. 11th, 45th/44th www.chozataquerianewyork.com

USA

SANGRIA 46

44 & X Featuring a seasonal menu of reinvented American

44 & X

classics, 44 & X has built a reputation as a 10th Avenue hotspot. The cocktail menu alternates as well, themed to the biggest Broadway shows currently running – most recently, ‘Hendrick’s and the Angry Inch’. 10th, 44th/45th www.44andx.com

Peru

France Chez Josephine this re-imagining of the classic French bistro exudes the

First opened in 1994 in Queens, Pio Pio have expanded

spirit and joie de vivre of its namesake. Appropriately

their menu beyond their acclaimed rotisserie chicken

located in the theater district, the venue has an electric

and distinctive spicy green sauce to include the best of

atmosphere, live music and panache to spare.

Peruvian cuisine, with an extensive selection of seafood.

42nd, 9th/10th

10th, 43rd/44th www.piopio.com

Brazil

TRATTORIA CASA DI ISACCO

Named after the late, great stage star Josephine Baker,

Pio Pio

PIO PIO

www.chezjosephine.com

Ireland

BRAZIL BRAZIL

Scallywags Irish pub

Brazil Brazil

A warm, social atmosphere, ideal for watching the

At Brazil Brazil coconuts are the new plates. Live

game over a few ice cold beers, or a sit-down meal of

(though never intrusive) music fills the room while you

traditional Irish fare. Two daily happy hour specials and

Italy

indulge in Caipirinha happy hour and a cut top sirloin

live music every night make for a dynamic evening.

Trattoria Casa di Isacco

with some freshly made yucca fries.

9th, 39th/38th

You won’t find a more literally-named Italian restaurant

www.scallywagsnyc.com

in New York. The owner, Isacco ‘The King’, makes sure

46th, 8th/9th www.brazil46.com

Spain

Germany

that every one of his guests is entertained and provided for throughout their meal. An authentic, family-friendly

Hallo Berlin

atmosphere creates an unforgettable experience.

Sangria 46

Originating as a food truck in the early ’80s, Hallo

9th, 40th/39th

It really goes without saying what the specialty is here,

Berlin opened its doors in 2000 and has since gained

212.594.5408

but aside from various blends of sangria you won’t find

a reputation as the best ‘wurst’ restaurant in the city.

anywhere else, this establishment also features a wide-

The menu traditional German cuisine as well as an

Greece

ranging tapas menu, perfect for a post-theater bite.

outstanding selection of the finest imported beers.

Dafni Greek Taverna

46th, 9th/8th

10th, 44th/45th

In mythology, Apollo fell hopelessly in love with Dafni,

www.sangria46nyc.com

www.halloberlinrestaurant.com

and it’s fairly obvious as to why – this is the most

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FOOD & DRINK

80 BLOCKS

India Basera Indian Bistro This being Hell’s Kitchen after all, one would expect a fair amount of hot dishes. Basera certainly knows how to turn the spice up, accompanied by freshly baked

UNCLE VANYA CAFE

HALLO BERLIN

naan and a refreshing rosewater lassi. 9th, 51st/50th www.baseraindianbistro.com

Thailand

ALPHA FUSION

Thai Select An intimate venue offering generous portions of healthy, modern Thai cuisine that’s as light on the waistline as it is on the wallet. The lively ambience of Thai Select is complemented by daily drink specials.

TOTTO RAMEN

AFGHAN KEBAB HOUSE

BASERA INDIAN BISTRO

9th, 37th/36th www.thaiselectnyc.com

China Ollie’s A New York staple since 1989, this Szechuan sensation features over 200 options on the menu. Speedy service and authentic Chinatown flavor reinforce the reputation

HELL’S CHICKEN

of the ‘Grandfather of Asian Cuisine in New York’. 42nd, 9th/10th www.olliesnyc.com

DAFNI GREEK TAVERNA

Korea Hell’s Chicken Don’t be fooled by the name, this is not your average

QUEEN OF SHEBA

chicken joint, with a variety of traditional Korean fare as well as premium beers from around the world. 10th, 46th/45th

OLLIE’S

www.hellschickennyc.com

Japan Totto Ramen Blending homemade noodles with succulent pork strips

THAI SELECT

and spices, to be accompanied by premium Japanese beer on draft, you’ll soon understand why people line up outside Totto Ramen. 51st, 10th/9th & W52, 9th/8th www.tottoramen.com

BRAAI

Ethiopia

Pan-Asia

Queen of Sheba

Alpha Fusion

authentic Greek cuisine this side of Athens. The freshly

With a menu based on recipes from Chef Philipos

Sushi chef Henry Yang brings a personal touch to this

made moussaka is alone worthy of the laurel crown.

Mengistu’s childhood and spices imported straight from

fusion food passion project. Boasting dishes from

42nd, 9th/10th

source, Queen of Sheba has become local foodie royalty

China, Japan, Vietnam and Thailand, show up early to

www.dafnitaverna.com

among local eateries.

take advantage of their generous daily happy hour.

10th, 46th/45th

34th, 8th/9th

www.shebanyc.com

www.alpha34.com

Afghanistan

Russia

Afghan Kebab House

Uncle Vanya Cafe

unicorn-drawn carriage in Central Park. Braai doubles

An intimate little BYOB restaurant with welcoming staff.

If grandma’s specialty was traditional Russian dishes,

as both a purveyor of exotic cuisine, and a destination

With quick service and generous, affordable portions,

this is without a doubt how she used to make them.

that gives you the option of unlimited fruity mimosas at

it’s ideal for a pre-show meal as well, but when you taste

Enjoy borscht, pelmeni, kievs and beet salad while

brunch for an additional $12. Magic!

the yogurt sauce, you won’t be leaving in a hurry.

relaxing in this homey, romantically lit establishment.

51st, 8th/9th

9th, 51st/52nd

54th, 8th/9th

www.braainyc.com

212.307.1612

www.unclevanyacafe.net

South Africa Braai Rare as South African cuisine is, finding an affordable boozy brunch spot in Midtown is akin to finding a

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FOOD & DRINK

the art of craft Even the cool of November can’t stop the hops, says Ciera Coyan

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f ever there was a time for beer, it’s fall. The chill in the air means all of us are looking for ways to warm up and stay indoors (translation: in bars). November is a month of celebrating all things culinary. Besides just Thanksgiving, all our meals are getting warmer and heartier. Fall foods beg to be accompanied by a beer (or four). Thicker, maltier beers get plenty of attention this time of year, but don’t be too quick to dismiss the summer favorite: IPAs. One of the best things about harvest season is the harvesting of hops! Almost all the hops used in beers are picked between the end of August and the end of October. Fresh hop beers are brewed with hops used typically less than a week from harvest and are packed with juicy hop-goodness! Bright, fresh flavors like that go perfectly with the richer foods we’re all starting to crave. Curries, cheese, and anything salty and fried go exceptionally well with IPAs.

A LOTTA BOTTLE Celebration Ale

www.sierranevada.com For a great fresh hop beer, try Sierra Nevada Celebration Ale. It’s one of the originals and has a great pine flavor. This style can be harder to get your hands on, so they require a little more chasing. I would recommend checking the Pony Bar on 10th Avenue at 45th Street (where I bartend!) or Beer Culture on 45th Street between 8th and 9th Avenue. Ask a bartender for a fresh hop or wet hop IPA and they’ll have a recommendation for you.

Nut Brown Ale

Above and left: Hops are harvested during fall, meaning fresh hop beers are at their best at this time.

“Nutty, malty, and a bit dry, a brown ale can be as comforting as the first woolen sweater of the season.” 56

For those who are finished with IPAs but not quite ready for the dark richness of a stout, I recommend a classic brown ale. Nutty, malty, and a bit dry, a brown ale can be as comforting as the first woolen sweater of the season. Root vegetables, squash, and roasted meats perfectly complement the toasty, earthy, chocolatey flavors in a well-made brown ale. Of course, there is no overlooking spices. Forget pumpkin-spiced lattes! Cinnamon, nutmeg, and clove belong in a hard cider. Served hot or cold, in the afternoon or as a nightcap, there is nothing better on a crisp day than a glass of spiced hard cider.

www.samuelsmithsbrewery. co.uk A favorite brown ale of mine is Samuel Smith’s Nut Brown Ale. It’s an excellent example of a classic English brown and is brewed with water from a well built in 1758 (feel free to drop that fact while drinking to impress your friends with your nerdy beer knowledge). Valhalla Bar on 9th Avenue at 54th Street carries it in the bottle.

Seasonal Reserve

www.mckenzies beverages.com As for cider, McKenzie’s Seasonal Reserve is the last word in spiced hard ciders. The smell alone will bring to mind every stock photo of bescarved couples with labradors laughing in an apple orchard. The Jolly Monk on 9th Avenue at 48th Street has it on tap now, but it’s a seasonal release – so get down there quickly!


FOOD & DRINK

ON THE GRAPEVINE The unusual suspects: Jeremy Kaplan of Veritas Studio Wines uncovers atypical Thanksgiving tipples to match your meal

T

hanksgiving is one of those holidays where wine writers around the country wheel out the same set of wines as they make their recommendations for your Thanksgiving meal – that of Riesling, Chardonnay and Zinfandel. Undoubtedly these wines can make for great pairings, but why not use the big day as an opportunity to try some new wines and new grapes – drinks that will enhance your meal and make it that much more memorable. Thanksgiving is a large and lengthy meal, so you want to choose wines that won’t weigh you and your guests down. What ties these choice wines together is that they are all light-bodied, energetic and lively. To start: Greet guests with a bright, sparkling wine to liven the palate. Sparkling wines on their own are festive, often lower-alcohol options, and can be a great counter to whatever sort of hors d’oeuvres you may serve, cutting through stronger flavors such as cheese, charcuterie and olives. They don’t have to be expensive either: Cava, US sparklers and Cremant are all are far less expensive than champagne. Great whites: There is no question that both Riesling and Chardonnay can be made into great wines. But both can be heavy, especially Chardonnay, while Riesling may be perceived as too sweet. Instead, look towards wines and grapes which are lower in alcohol and offer bright flavors and higher acidity levels. One of my favorites is Chenin Blanc. Chenin is best known from the Loire Valley, but great bottlings can be found from all over. A highly versatile grape, like Reisling, Chenin can be perceived as sweet – so look for bottlings marked ‘sec’ or dry. Another crowd pleaser is Vermentino, or Rolle, as it is known in France. The wines offer a clean, minerally nose and feature flavors of green apples and lime zest with nice, fresh acidity.

Above: A new type of wine can be a great talking point at the Thanksgiving table.

CORK TALK

SPARKLING

We love champagne, but can’t always afford it. From VIGNETO SAN VITO comes the delightful and surprising Pignoletto Frizzante Sui Lieviti 2012 – an unfiltered sparkling wine made from Pignoletto. Alive with brioche and bready notes. Just right.

WHITE

From the virtual birthplace of Chenin Blanc, DOMAINE DE VAUGONDY Vouvray. Super lively with citrus and lime notes. Nice acidity – this wine could take you straight through dessert.

RED

LE BONNE TONNE. Morgon delivers everything you’d expect from a pric Pinot Noir. Unfiltered, this Cru Beaujolais bottling offers powerful notes of plum, blackberry and pepper. 100 percent organic.

Reds for food: Zinfandel is the most often recommended red for Thanksgiving, but I think these wines are too heavy. And as much as I like Pinot Noir, they are often too delicate for this meal. Instead, look to one of two wines which should please the crowd. Gamay is the ‘baby brother’ of Pinot Noir, and when it is in the right hands can be made into wonderfully rich and aromatic wines (steer clear of Beaujolais Nouveau). Instead look for a ‘Cru’ bottling from Morgon, Brouilly or Chiroubles. You will get much more for your ‘burgundy’ dollar here and get all of the pinot pleasure you crave. An alternative are the red wines from Austria, specifically Blaufrankisch, Zweigelt and St. Laurent. The quality of red wines coming out of Austria is extraordinary and the wines are full of life and complexity. These wines will provide a nice balance to the richness of your roast turkey and all the sides without weighing you down and allow you enough room and energy for a second helping. So, no matter what you choose for your dinner, the pairing will be fine. Drink what you like but why follow the pack? Talk to your wine purveyor and have them make some exciting alternative picks to round off a memorable holiday feast.

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FOOD & DRINK

STAFF SURVEY Chloe Houston talks work, play, heroes and passions How long have you worked at Bareburger? I started mid-July, so only a few months. Where do you travel from? Washington Heights, right near the George Washington Bridge. What is your favorite dish on the menu? The California burger with the quinoa veggie patty. I’m a vegetarian and it’s one of the best veggie burgers I’ve ever had.

“If I could serve anyone it would be Alan Cumming! We get a lot of theater people in and it would be cool to serve someone I look up to as a performer.” What is the most commonly ordered dish at Bareburger? There are a handful that are pretty popular. This is probably the question I get asked most by tourists. The Original Burger is pretty popular, and same with the Country Bacon Burger, but honestly there’s so much on the menu it’s hard to have one thing that stands out as the most popular. What is the most fun part of working at Bareburger? The people I work with. Everyone is involved in the arts one way or

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another. It’s great to be surrounded by creative people. What is the question you are most often asked by customers? A lot of people have dietary restrictions: vegetarian, vegan, gluten free etc. and Bareburger provides a lot of options for them, so it’s mostly suggestions on what to order based off of those restrictions. If you could serve anyone there who would it be? Alan Cumming! We get a lot of theater people in and it would be cool to serve someone I look up to as a performer. Are there other places you like to eat in Hell’s Kitchen? Yum Yum Too has great veggie Sriracha noodles. And I’m at Juice Generation every day. Do you have a career outside of BB you are pursuing? I’m an actor. I’ve most recently been working with a wonderful theater group called Dzieci. We did a version of Macbeth in a shipping container in Bushwick last Saturday! What is the team atmosphere like at Bareburger? Really great. Most of us are friends outside of work, which makes the atmosphere at work really fun and supportive.

BAREBURGER 212.673.2273 www.bareburger.com W46ST, 9TH/8TH


FOOD & DRINK

The filter

Your guide to the best Hell’s Kitchen coffee, compiled by Matt Robinson “Right now, coffee roasters are welcoming the freshest beans from Rwanda and Burundi – both delivering bright, fruity flavors, they’re just the thing after a big night out.”

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s November creeps by, dropping temperatures and dwindling daylight force us to find solace where we can. But the forthcoming holidays aren’t the only source of comfort. Coffee goes through a complete transformation in winter, and the exciting new flavors and blends make it the ideal pickme-up to fight the drag of seasonal shut-down. Coffee is a seasonal crop, which means as beans are being planted in one part of the world they’re being picked and processed somewhere else. This creates a constantly changing line-up of flavors as coffees jostle for position in the pour-overs at discerning specialty coffee shops. The good news is you’re in the perfect place to get your hands on the best coffee in the city. To banish the winter blues, jump into Café Grind on 10th Avenue and grab a double espresso made using La Colombe’s chocolatey espresso blend. Rich and thick with decent crema, this will blow away the cobwebs on a cold morning. For something a bit more refined, go for a pour-over brew at Blue Bottle within Gotham West Market – a brand

Roast of the town: Fight the grind of winter with a winter grind.

renowned for great single origin coffee. Right now, coffee roasters are welcoming the freshest beans from Rwanda and Burundi – both delivering bright, fruity flavors, they’re just the thing after a big night out. Want to cozy up on a wet afternoon? This month fresh Colombian beans make their way to the roasters. With winter biting at your extremities, Colombian coffee is like a big hug. It’s chocolatey and well-balanced, with subtle fruity notes and a nutty finish. Try Counter Culture’s La Golondrina for a top taste of Colombia – available locally at REX on 10th Avenue. And of course, Green Nature Coffee House’s 100 percent Colombian credentials are shouted from the walls. If you’re heading home for Thanksgiving, how about taking a piece of Hell’s Kitchen with you? Empire Coffee and Tea has been in the area for more than 100 years and has even named its signature blend after the neighborhood. Perfect after pumpkin pie, it’s guaranteed to put you in the good books for the rest of the holidays.

GRAB A BAG

The chocolatey one

Counter Culture: La Golondrina The very epitome of Colombian coffee! Look for comforting dark chocolate and caramel notes in this single-origin bag from Counter Culture. Partnered with Cauca’s most dedicated farmers, this is the best of the best! www.counterculturecoffee.com/store/ coffee/la-golondrina

The taste of home

Empire: Hell’s Kitchen Blend Empire has been roasting coffee in Hell’s Kitchen for more than 100 years – and it’s so proud of this local heritage it’s named one of its edgiest blends after the area. This should be a badge of pride for all residents. www.empirecoffeetea.com

The espresso

La Colombe: Nizza Nutty, fragrant and well-balanced, Nizza makes a gorgeous espresso. It’s roasted lighter than common Italian espresso, so it delivers a bright acidity in the cup and a clean finish. Definitely one to wake up to this winter. www.shop.lacolombe.com/products/ nizza

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FOOD & DRINK

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FOOD & DRINK

MAKING COFFEE WITH A

CHEMEX

Bukurije Gashi, your friendly neighborhood barista from Green Nature Coffee House, helps show us how to brew with a Chemex What is it? Invented in 1941, the Chemex uses a thicker filter to brew pour-over coffee, just the way you want it.

Why would I want to brew this way? Brewing coffee this way creates a pure, rich flavor and of course having an elegant glass flask on your worktop lends your kitchen an air of sophistication. It’s also incredibly simple to brew this way and additionally very easy to maintain your equipment – it’s just an elegant glass flask, remember? WHAT WILL I NEED? Normal- to medium-grind coffee – 6g per 100ml Chemex filter Chemex brewer

STEPS

1 2

Fit Fit your filter with the seam lying toward the spout. Boil the kettle. Rinse Soak the Chemex filter in hot water to rid it of any paper flavours. This also warms the

flask and sets the filter in place. Pour the water into your cup to warm it, then tip it away.

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Coffee Add your ground coffee. Green Nature go for 6g per 100ml, although 7g is not unheard of. The great thing with a Chemex though is that you control the whole process so you can make it just how you want it. Once in, make sure it’s evenly bedded down with a spoon or a gentle shake.

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First pour Wait for a minute for the water to cool after the boil, then pour over enough to cover the grounds. Your coffee will ‘bloom’, which is the carbon dioxide escaping. The fresher the coffee, the better the bloom.

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Second and further pours From this point on continue pouring water over the coffee in a spiral to ensure an even covering. Try not to hit the sides of the filter.

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The discard Lift out the filter and discard – it’ll still be wet so make sure you have a place to put it already organized. Otherwise you’ll drip it all over your white rug/dog.

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“Brewing coffee this way creates a pure, rich flavor.”

The ahhh! Sit down, enjoy the coffee and marvel at the taste. The coffee – and yours.

GREEN NATURE COFFEE HOUSE 646.707.3789 W42ST, 10TH/11TH

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W42ST

PROPERTY

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Keeping it real estate with the lowdown on high rises

HIGH AND MIGHTY SEE PAGE 68 With light and space in abundance, this gorgeous 4,800 square foot West 36th Street property is divided into two distinct apartments each with their own separate entrance, giving residents a spectrum of work and lifestyle opportunities.

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Holiday Special NEXT MONTH HOLIDAY RECIPES OFFICE PARTY SURVIVAL GUIDE THEATER ROUND UP SUSHI ROLL CALL

AVAILABLE ON DECEMBER 11TH FOOD & DRINK PROPERTY WHAT’S ON GET IN TOUCH FACEBOOK: W42ST follow us on


PROPERTY NEWS IN BRIEF

IMAGE: AURELIEN GUICHARD

CBS MOVES INTO ONE WORLDWIDE PLAZA

PRICES ESCALATE IN LOCAL AREA Q3 report reveals prices in the local neighborhood have risen an impressive 62 percent year-on-year

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roperty throughout New York City has once again seen strong price rises over the last quarter, with home values in Midtown West escalating dramatically, according to the Real Estate Board of New York’s Third Quarter Residential Sales Report. Looking at all five boroughs of New York City, the report showed price rises across the board, with the average sales price of cooperatives, condominiums and one-to-threebedroom family dwellings climbing 13 percent year-on-year, from $806,000 to $910,000. Large price rises in Brooklyn, Queens and Manhattan were primarily responsible for the surge, with the latter leading the figures.

Prices in Midtown West saw some of the strongest gains, confirming its reputation as a new property hotspot. Average prices of apartments (including condominiums and cooperative units) rose 22 percent from the previous quarter and an astonishing 62 percent year-on-year, up from $1,346,000 to $2,181,000. The average apartment price per square foot is now at $1,622. While the number of sales in the local neighborhood was strong at 233, this still represented a significant decrease in comparison to previous quarters. The fall in sales volume was in step with the New York City real estate market in general, with the figure falling by 15 percent compared to the same period the previous year. www.rebny.com

Main picture: The report confirmed the rapid rise in house prices in Hell’s Kitchen.

CBS TV is moving more of its staff into Hell’s Kitchen after a deal was signed in October. The TV network has signed a 12-year lease to occupy the entire 30th floor of One Worldwide Plaza, approximately 32,600 square feet. The company joins a growing list of media tenants within the complex. CBS intends to use the space to consolidate their litany of east coast distribution offices. Already CBS Evening News is filmed on 57th Street.

MOST NYC AIRBNB ILLEGAL, AG FINDS

Airbnb has been making waves following a report claiming 72 percent of their NYC listings are in violation of laws against short-term rentals. The company, which broadcasts smaller accommodations for travelers looking for an alternative to hotels – has seen a backlash in NY following the publication of a 41-page report from Attorney General Eric Schneiderman, Airbnb in the City. The vast majority of Airbnb’s NYC business takes place in Manhattan, with the Lower East Side/Chinatown, Chelsea/Hell’s Kitchen and Greenwich Village/SoHo accounting for more than 40 percent of users’ profits.

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PROPERTY

540WEST REFLECTS ON HELL’S KITCHEN Perkins Eastman have designed two connected buildings that strive to send residents through the looking glass this January

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ell’s Kitchen is getting a little more transparent come 2015. 540West, the elegant new property on 49th Street recognizable by its inviting glass front, opens its doors to residents in January, and all reports thus far indicate very little reason for them to want to go back outside. Internationally acclaimed architecture firm Perkins Eastman crafted this complex in line with their design philosophy, of mapping out clients’ needs in unison with quality of life and future market opportunities. Notable local works include the 34-story Centria building on 48th Street as well as popular tourist attraction, the interactive NBC Experience Tour space at Rockefeller Center. The 110-unit low rises are accessed through a split-level lobby straight out

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Above: Reflected glory is available to all residents of this luxurious new build.

of an interior designer’s fantasy. Past the initial lounge area is a breezeway to connect the structures, which features shelter from the elements as well as access to a courtyard built for socializing – either around the fire pit, during a screening on the open-air movie viewing space, or just to get lost in thought by the reflecting pool. For the warmer months, access to a roof deck with plenty of space for tanning or chaise lounges or mingling with neighbors and guests by the grill. That about covers all the pampering one could ask for, right? Oh, no, wait, there’s also a spa exclusively for pets, so Fido can be treated like royalty as well. And yet, all this is only the beginning of the splendor to be found behind

the steel and glass exterior. Besides your standard studio and one- or two-bedroom units, the property is also made up from uniquely modeled duplexes, maisonettes, lofts, and five luxurious penthouse apartments each with their own private roof terrace. Complementing all units are floor-toceiling windows, allowing natural light and airiness to highlight the white oak surfaces and spacious floorplans, while naturally forming the aesthetically pleasing outward appearance of the building. Residencies in this one-of-a-kind premises are being sold in rapid succession, so one can naturally expect a full house when move-ins kick off at the dawn of the new year.

For more information, contact the sales gallery at 716 10th Avenue, 212-521-5753 or visit www.halstead.com


PROPERTY

PYRAMIDTOWN WEST Bjarke Ingels Group bring their vision to 12th Avenue

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alloween has come and gone, but this year, it wasn’t the only major event to close out October in New York. As of the 31st, awardwinning Danish architectural firm Bjarke Ingels Group, also referred to as BIG, have officially topped out their latest project, ‘West 57th Street’. Since 2005, BIG have developed an unmatched style in the ambition and modern artistry of their designs, resulting in groundbreaking ventures worldwide. BIG established a name for themselves as a result of their award-winning 2007 residential project ‘Mountain Dwellings’, in Copenhagen, which features 80 apartments, each with their own backyard, on top of the sloping roof of a multi-storey parking garage. This will be the first project the group are installing in the skyline of Manhattan as a permanent fixture – their last local appearance being the interactive LED installation ‘Times Square Valentine’ in 2012. Bjarke Ingels, CEO and founder of BIG, has always been outspoken about the importance of incorporating renewable energy and sustainable development in his projects, and West 57th will prove to be no exception. The 12th Avenue structure was envisioned to intertwine the feel of a comfortable Europeanstyle courtyard building with the spacious atmosphere of a New York skyscraper. The 43-story, 800,000-square-foot pyramid will contain 709 residential units as well as amenities for residents including an immense indoor swimming pool, premium gym facilities and a 25,000 foot indoor park. On the street level, the 130,000-square-foot space encompassing the structure will be divided up to allow different retailers to move in. This is certain to grow the level of foot traffic in the area further, which has been on the rise in recent years since the 2005 construction and

Main picture: A rendering of West 57th Street. Below: Pictures from the topping out event on October 31.

opening of The Helena, a neighboring residential tower and one of New York’s first eco-friendly sustainable developments. Similar in concept to Mountain Dwellings, which portrays a clash between nature and urban structure, West 57th Street promises to expand upon the greenery of the Hudson River Park blended with modern

urban edifices, with every apartment featuring natural air-flow and light. The soon-to-be Midtown icon is scheduled for completion by fall 2015, while the tetrahedral structure will prove a spectacle to behold as construction progresses. For more information, see the Durst Organization’s website. www.durst.org

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PROPERTY

LOFTY ASPIRATIONS This full-floor loft apartment offers unbridled opportunity

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sense of openness and tranquillity awaits as you leave the elevator and enter into loft apartment B, one half of the full-floor residence available on 361 West 36th Street. Perhaps that’s no surprise, as with the two apartments together covering a square footage of around 4,800, there’s no shortage of space in this cleanly presented abode. With two separate entrances, the potential for new owners of the residence is boundless. With enough room for a family, mom and dad can cordon off the moody teens into their own zone (thus earning the title of ‘coolest parents ever!’), or the set up could offer proximity alongside muchneeded privacy for a dependant relative. Alternatively, utilize the added space as a rental property, studio or even your own workstation – leaving your work on the doorstep come 5.30pm.

“With two separate entrances, the potential for new owners of the residence is boundless.” The 50-foot windowed wall spanning one side of the residences drinks in daylight and highlights the flush floorboards that run centrally throughout. Apartment A is south-facing and features its own darkroom and custom bookcase, while movable room dividers can accommodate any gathering. Apartment B is a painter’s loft with windowed chef’s kitchen and two full baths. Available for $5,950,000 with a monthly maintenance of $2,257, this boutique co-op is a truly stunning home that offers a level of flexibility rare in apartments of its kind.

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PROPERTY

Opposite page: Light and airy receptions set the tone for the home. This page, clockwise from top left: The quality bathroom; the floorplans show just how much space is on offer; the bedroom from apartment ‘A’; a full wall of windows gives all-natural floodlighting; wall and base units provide twice the storage.

361 West 36th Street

W34th St

8th Ave

12th Ave

W59th St

For more information contact Libby Ryan lryan@bhsusa.com at Brown Harris Stevens www.bhsusa.com

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PROPERTY

BEHIND BRONZE DOORS Luxury lies in Hell’s Kitchen at this new renovation on West 52nd Street

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ook no further for your own piece of heaven than the vibrant heart of Hell’s Kitchen. 432 West 52nd Street consists of 55 newly renovated units ranging from studios to one or two bedrooms to the lavish elite garden collection – four multi-level homes with access to their own expansive, yet intimate outdoor space above the streets of Midtown. These luxury properties are available immediately, so you won’t have to wait one second longer than necessary to start enjoying your new home. Each unit boasts individual layouts of spectacular opulence. Natural light beams through the oversized, energyefficient windows to highlight custom lacquer cabinets and Caesarstone countertops in the kitchen, while you’ll find exquisite ceramic tile walls and radiant heated floors in every bathroom. Evidence of the cosseted lifestyle offered at the building begins from the

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“These luxury properties are available immediately, so you won’t have to wait one second longer than necessary to start enjoying your new home.”

moment you walk through the oilrubbed bronze doors of the lobby, to be greeted by concierge staff round the clock. The exclusive residents’ lounge provides the opportunity to socialize with your new neighbors over a drink, relax in front of the TV or get out of the office and finish off that last bit of work for the day in comfort. The 4,200 square foot rooftop garden caters to all dinner party requirements, only enhanced by a 365° view of Manhattan from the comfort of the grilling station under the pergola. Not to worry though, there’s also a fully equipped gym downstairs to aid in counteracting the effects of all those summer dinner parties. Minutes away from the 1, 2, 3, 7, A, C, E, N, Q, R and S trains, as well as countless landmarks and nightlife destinations in each and every direction, this prime location provides unlimited access to every corner of the city.


PROPERTY

Opposite page: Stunning vistas on the rooftop garden. Clockwise, from top left: Modern dining awaits; open-plan W/D

perfection; a floorplan from

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a one-bedroom unit reveals intelligent architecture; soft

BEDROOM 10’–7” X 13’–2”

interiors create a serene

LIVING/ DINING 14’–11” X 15’–11”

space; the exterior sets the tone of the experience.

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W59th St

432w52

Equal Housing Opportunity. All dimensions and sq

subject to construction variances and may vary

are artist renderings. Sponsor reserves the right to m

offering plan. The complete offering terms are in an offer

432 West 52ND Street

W34th St

8th Ave

12th Ave

File No. CD14-0144. Sponsor: 426 West 52 LLC, 700 P

Prices range from $600,000 to $2.4 million. Contact Jaclyn Boulan and Mike Chapman of Stribling Marketing Associates, marketing agents for the building, at 212.586.5252 or info@432W52.com

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PROPERTY

THE STYLE FILES

A look at the home furnishing trends that emerged out of last month’s High Point Market

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f you haven’t heard of High Point Market, you will certainly have felt its influence all around you, at home, in stores, even in the office. The largest trade show for the home furnishings industry in the world, vendors come here to show off their newest product lines to buyers, and as such the collected market provides a genuine insight into furniture trends past, present and emerging. With the latest iteration of the twice-annual affair having just passed (October 18–23), W42ST took a look at what’s hot in interiors right now. While ‘radiant orchid’ is Pantone’s Color of the Year, with 2014 approaching its end there was a definite decline in the plum hue’s presence. Blue and particularly turquoise have both stood the test of time however, with the latter popular in soft furnishings and as an accent color against less energetic shades. Cotton + Quill’s arrangement (pictured right) picks out turquoise in the soft furnishings, while the sofa and curtains are both tempered by white to keep the blue hue from dominating the space. While neutral colors tend to be considered timeless, even they are subject to the waxing and waning of fashions. Beige is bowing out, while gray has seen a resurgence as the current hottest neutral. Many of the vendors at High Point used gray as their base color, with their product lines standing out against it. Brass, shaking off its prior position in the fashion doldrums, has become one of the biggest interior trends of 2014, and High Point Market only showcased how this had grown. While previously brass accents would be used around cabinets or to border mirrors, the metal has now evolved to be used for whole tables, nightstands, lamps and other features. Following in its footsteps are the other metallics, including gold and silver, but this is undoubtedly the Brass Age. At the show, Jonathan Louis Furniture got a superb reaction to their main display

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“Brass, shaking off its prior position in the fashion doldrums, has become one of the biggest interior trends of 2014.”

Above: Cotton + Quill’s display matched turquoise and metallics. Left: Kobro Interiors’ ornate chandeliers are bang on trend. Opposite page, top: Jonathan Louis Furniture reported strong sales of sectional sofa designs. Opposite page, bottom: The Jamie Young Company creates vibrancy and texture with its oversized lampshade.


PROPERTY “Remember when subtle spotlights were the height of sophistication? Well, those days are gone.”

(pictured above), which incorporated several of the season’s most on-trend styles to superb effect. The room featured a rich blue sectional sofa, which they displayed with liberal brass accents, including an ottoman, side table and chairs, while the ottoman’s pillow highlighted the brass hues with a glitzy shine. It’s time for home stylists to put away their protractors, as it looks like fabric fashions will be ‘waving’ goodbye to the popular chevron pattern. More natural styles look to be coming in to replace the tessellating zig-zags, inspired by artwork, watercolors and the world around us. However, this is not to describe the newer prints as tepid, for several vendors showcased vibrant designs full of of life and movement. Florals, which seem to teeter eternally between popular and passe, were again out in force, generally in mid-sized and larger prints that reflected the bigger shapes showcased within fabrics as a whole. The catwalk has made its mark upon soft furnishings with some of the patterns following inspiration from such fashion powerhouses as Diane von Furstenberg, Yves St. Laurent and Pauline Trigere. One trend observed by vendors was the move towards higher-end products by buyers. Pricier pieces received a great deal more attention and sales than in prior

markets, with one explanation being the renewed confidence following the end of the recession. Although not strictly style, an area of growth seen within the market was that of the ‘motion furniture’ sector, ie furniture with moving mechanisms such as sofabeds and chairs with pull-out footstools. The movement towards absolute customizability is not a new one but is another pointer towards consumer confidence, as shoppers are prepared to invest in expensive pieces instead of stockpiling cash for rainy days. Remember when subtle spotlights were the height of sophistication? Well, those days are gone, and in this new era bigger is better when it comes to lighting. For receptions large enough to hold their own, chandeliers are a popular choice, ornately jeweled with gems, cut glass and other accessories. Kobro Interiors, purveyors of chandeliers and lamps based on European eighteenth and nineteenth century styles, reported a great interest in lamps pertaining to the Swedish Gustavian and French Louis XVI styles. Their Blue Gustavian (pictured, opposite page) attracted great interest, undoubtedly due to its straddling of three key trends – royal blue, use of metallics and oversized lighting. The Oscar style was also reportedly highly sought after. For a contemporary take on the style, The Jamie Young Company used oversized lighting to create texture and drama in their display (pictured left). The High Point Market offers a strong indication of what we’ll be seeing in shop windows over the next season. While fashion is no substitute for natural style, if you feel drawn to any of the discussed trends then the next months might well be the time to seek them out. Cotton + Quill, www.cottonandquill.com; Jonathan Louis Furniture, www.jonathanlouis.net; Kobro Interiors, www.kobrointeriors.com; The Jamie Young Company, www.jamieyoung.com

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PROPERTY

BUY BUY, BABY

Embrace en vogue interiors with one of these fashion-forward pieces

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ith winter ahead, it’s time to indulge your indoors and make your home a cozy space in which to hibernate. And with High Point Market highlighting new interior fashions, now is the best time to buy if you’re looking to stay ahead of the curve. Metallics are huge right now, so embrace this with a set of copper napkin rings or candlestick holders from Susan Hebert Imports. These classic shapes will brighten up your dining table and will also look great come the holiday celebrations. But metallic tones don’t have to sit on a surface – why not combine two key trends and mix them with statement lighting? The AURUM Suspension Light I from BRABBU Design Forces features a hammered matt brass shade that softens lighting, while the sublime Botti Suspension is an energetic piece certain to be a talking point amongst guests. Another lighting piece embracing the fashions of the season is the Theorum Lamp, with solid brass shade and neck. This 16-inch high design is a great choice for studies or side tables. With classic shapes and quality workmanship, this dining table from the Tritter Feefer Home Collection is a charming neutral that would work well in receptions. And to add a touch of romance, why not top it with this earthenware lace bowl from Gourmonde? Made using real antique lace as a template, strong salt glazing renders it dishwasher and microwave safe. For those that like to entertain, or at least not be caught short in case of a guest, Asher Israelow’s occasional daybed offers the practical advantages of a sofabed without the fuss of rearrangement. When not employed for sleeping, top it with cushions such as In-Spaces’ turquoise design, whose asymmetrical and untamed lime detailing is really in the spirit of the season’s style. Alternatively, get your turquoise fix with French Heritage’s Jourdan Buffet, created in cherry and mahogany wood.

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JOURDAN BUFFET French Heritage www.frenchheritage.com

BALUSTER DINING TABLE HAMMERED COPPER CANDLE STICK

Tritter Feefer Home Collection www.tritterfeefer.com

Susan Hebert Imports www.ecobre.com

COPPER NAPKIN RINGS Susan Hebert Imports www.ecobre.com


PROPERTY

AURUM SUSPENSION LIGHT I BRABBU Design Forces www.brabbu.com

THEOREM LAMP BLACK DAMM www.damm-design.com

BOTTI SUSPENSION

Delightfull www.delightfull.eu/en/

TURQUOISE CUSHION

In-Spaces www.in-spaces.com

ASHER ISRAELOW OCCASIONAL DAYBED Asher Israelow LLC www.asherisraelow.com

LACE BOWL

Gourmonde www.gourmonde.com

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GALLERY

#W42ST

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Hashtag your Instagram pics and they could star in the mag!

We think the energy, eclecticism, glamor and grit of Hell’s Kitchen perfectly lends itself to a lens, but come on! Don’t be that kid at Christmas: share. When you hashtag your pictures #W42ST they’ll be seen by our burgeoning online community, reposted and could even end up on these pages! So get into the frame game and share your view of your neighborhood.

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GALLERY This month’s images courtesy of: 1.

laureneschram #hellskitchen to the left.

2. kaineupton Our New York apartment. #hellskitchen 3.

relentlessnyc Rudy’s Bar & Grill

4. justapinchofsouth Market Diner in Hell’s Kitchen.

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5.

trevor_shane #fall #mercedeshouse #hellskitchen #nyc

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tomfervoy #hellskitchen history made on W. 47th St.

7. vinimehl #hardware & #houseware #manhattan #newyork #nyc #cityneversleeps #hellskitchen 8. globalgraphica New #skyscraper under #construction in Hell’s Kitchen.

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jill_mara #hellskitchen #watertowers

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ma_mamina #hellskitchen #fdny #firetruck #firemen #thankyou #fire

11. carinaalm123 The Westport 12. Gotham_west Gotham West It’s a good night to cozy up by the fire. 13. bxmorris Morning browse at Hell’s Kitchen flea market.

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wesluke Bea Enjoying food and beverage at my favorite place in the neighborhood, BEA.

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Established 2010

Join up now using the code

W42St T and ge $75 off!*

CrossFit Hell’s Kitchen 315 West 36th Street between 8th and 9th

CrossFit Hell’s Kitchen - one of the original CrossFit gyms in NYC. 646-234-8425 anthony@crossfithellskitchen.com *Discount applies only to “Beginner/Barbell Basics” introductory month. Valid for new members only. Other restrictions apply, email for details.


HEALTH

STRETCH YOURSELF Lisa Woods from MoveUSA looks at fitness systems designed to increase strength and flexibility

TOP OF THE CLASS

Pilates Pilates. If you’ve never heard this name before, you might be asking, ‘What in the world is this funky name for a workout?’ Rest assured, after one session of Pilates you will remember the name and be thankful that you did. Pilates is a complete exercise methodology created in the early 1990s by Joseph Pilates – an all-round Renaissance man. In his youth, Joseph suffered from many physical illnesses, including asthma and rickets, and as a result was very weak physically. Because of this, he fiercely dedicated his life to strengthening his body and sharing what he learned with others. With decades of research and application, Joseph developed

“You are only as young as your spine is flexible.” Joseph Pilates the Pilates Method – a method that connects mind, breath and body to create a more flexible frame and strong core, and correct alignment issues. Using equipment or ‘apparatus’ created by Pilates himself, the Pilates Method combines controlled movements with breathing cues so the body is strengthening as a

ROLATES PILATES

Take Pilates in its original New York City home! Rolates Pilates studio (opened in 2005) is the original studio in which Joseph Pilates taught classes. Offering one-on-one sessions as well as group classes, Rolates Pilates is a gem, upholding Joseph Pilates’ classical Method. Suite 207, 939 8TH, W56TH/W55TH 212.247.9603 www.rolates.com

Above: Precise, controlled movements are at the heart of the Pilates Method

whole. Pilates works everything: it improves flexibility and coordination, strengthens every muscle in the body, corrects alignment issues and imbalances in the body and gives you amazing core strength (Joseph called this using your ‘powerhouse’). What this translates into is a body that suffers from less back pain, ‘aging pains’ and even athletic pains through overtraining. As you can guess, Pilates is for everyone – from young to old, from those less active to professional athletes and dancers, from those coming back from injury to pre- or postnatal women. What’s amazing about Pilates is that no matter where you are in life, your Pilates practice can be adjusted over and over again – making it a real lifestyle practice that never gets boring and (believe me) stays challenging!

BEYOND PILATES

Taking it one step further, Beyond Pilates specializes in one-on-one Pilates sessions, fitness training, group classes, massage therapy and nutrition and health counseling, all to give you the best individualized program to meet your fitness and health needs. 545 8TH, W38ST/W37TH 212.216.9797 www.beyondpilates.net

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only 96 dpi!!!


HEALTH TOP OF THE CLASS

BENT PILATES

Surfilates Do you ever wish you could get out of the city, wiggle your nose I Dream of Jeannie-style and in a second’s time find yourself surfing on a wave in Hawaii? Well, Bent Pilates offers the next best thing – Surfilates. Created by Kim Kuznitz, owner of Bent Pilates, Surfilates combines the challenge of balance and coordination on the board with the core strengthening methodology of Pilates – creating a full-body workout that’s truly challenging, as well as fun and innovative. Kim designed Surfilates after falling in love with surfing in her early 40s. Already an accomplished Pilates instructor, Kim craved the challenge and feeling of being on a board while living in the urban jungle of NYC. So what better way to catch the waves, than bring the ocean to her! By balancing a surfboard on balance discs (designed and shaped by professional surfboard designer Simon Kile), Kim’s Surfilates class ups the intensity by doing Pilates exercises on the surfboard (adding the challenge of balance with the already demanding core work) and pairs it with paddling, explosive moves and standing balances to mimic and improve your surfing skills all at once. What better way to stay fit, strong and have some fun daydreaming you’re on a wave! If you’ve never stepped on a board

Bent Pilates is ‘hell bent’ on bringing you the best Pilates instruction and fitness classes. Bent Pilates offers one-on-one Pilates sessions, group classes, Surfilates, Barre-Set-Go (a ballet barre, Pilates and cardio full-body workout), Jumpboard (cardiofocused class) and TRX Pilates (ultimate core work). Right now you can try Bent Pilates classes for free with a MoveUSA trial – see www.moveusa.com 2nd Floor, 9TH, W51ST/W50TH 212.246.4556 www.bentpilates.com

Above and right: Surf’s up on 9th Avenue with this gnarly new workout.

“Surfilates combines the challenge of balance on the board with the core strengthening methodology of Pilates.” before – don’t worry! Surfilates classes are for surfers and non-surfers alike. Because this class focuses on balance, coordination and core strengthening, it’s perfect for anyone looking to be stronger, longer and with better posture and alignment! So get ready to catch a wave and have some fun! Lisa Woods is Activity Manager for MoveUSA, a membership program that provides access to hundreds of NYC gyms. www.moveusa.com

21 PILATES

Want a dancer’s long, lean, toned body? Look no further than 21 Pilates. Founded by Youn Kyung Lee (professional dancer and ABT® Certified Teacher for dance), 21 Pilates is a welcoming studio teaching Pilates in both oneon-one and group sessions. Suite 401, 470 7TH, W35ST/W36TH 212.279.2121 www.21pilates.com

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HEALTH

The mindful way

Change your focus to alter your experience of life, says Dr Tama Lane

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IMAGE: SEAN TURI

he word ‘mindful’ has become a trendy term in our chaotic and fast-paced society. It is often portrayed as being an antidote to help us become more aware and present, in a non-judgmental and unbiased way. The ancient Sanskrit word ‘sati’, meaning the ability to observe things with a sense of bare awareness, has profoundly shaped my understanding of the concept. Mindfulness pinches us gently, but firmly, reminding us to awaken to ourselves and see things as they really are. The practice of mindfulness can also be a life preserver, keeping us afloat as we alter ‘how’ we experience the daily grind of our environment, and how we react to it internally. ‘Pay attention to what?’ you might ask. Realistically, you can only change that which you are first aware of. For instance, in order to observe our own fear, we must first recognize and accept that we are afraid. The same is true for other uncomfortable states. Mindfulness empowers individuals to firmly step

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“Mindfulness pinches us gently, but firmly, reminding us to awaken to ourselves and see things as they really are.”

into their lives with a more authentic understanding and acceptance of themselves and situations. Mindfulness is slow and deliberate, and it is easier said than done. How can we fully examine their thoughts, feelings, and bodily sensations when we rarely allow our minds to rest and focus on the here and now? Rather, we reach for our Converse (or Louboutins) and hightail it out of the present and into the past or future. It’s as if we hop into a DeLorean time machine to dissect and ruminate over our past mistakes, regrets, and errors – or alternatively, leapfrog into the future, strategically plotting and planning. Mindfulness can help us become aware of these habitual patterns of escape and reprieve to try alternate ways of being in the world. The practice of mindfulness can actually change the physical structure of the brain and how we respond to stress, pain, and chronic illness. One of the most hopeful discoveries is by a group of Harvard neuroscientists who were curious about the impact of mindfulness


HEALTH on various brain structures. After enrolling 16 people in an eightweek mindful meditation course, magnetic resonance images (MRI) revealed increases in gray matter density in regions of the brain that facilitate learning and memory, emotional regulation, sense of self, and perspective taking. Also the amygdala (the brain’s flight or flight center) shrank. Breaking this all down, mindful practice rewires the brain, reducing our primal reaction to stress and fear and increasing our ability to change old behaviors. The aim of mindfulness exercises is to increase awareness so that you can respond to situations with choice rather than reacting automatically. You do that by practicing awareness of where your attention is, and deliberately changing the focus of attention, over and over again. Mindfulness practice can take the form in many ways, from visual, verbal, kinesthetic, musical and more. The right method for you depends on your particular learning style. ‘What’s up?’ sensing anxiety in the body: As New Yorkers, we are also conditioned, sometimes rewarded, to tolerate high levels of stress and anxiety. Tightly woven, it can be difficult to sense, identify, and distinguish between physical sensations and mental awareness of anxiety. Body sensations are

fluid and always changing, like tides changing with the moon. As it is difficult to notice the changing tides, understanding your body’s language is no easy task. Your body does not scream, ‘Hey, I can’t take much more!’ Rather, it speaks to you in the form of panic attacks, increased heart palpitations, chronic illness, etc. Therefore, the practice of learning to sense, labeling, and rate your body sensation allows you to ‘drop into your body’ throughout the day to say, ‘What’s up?’ It also assists in: • Identifying external triggers and early warning signals of stress, anxiety, and depression, • Thinking of methods to reduce, manage, or prevent heightened stressful states, • Engaging the pre-frontal cortex, which will send ‘cease and desist’ signals to the part of the brain that controls anxiety and fear. Falling Awake: body scan meditation: In many mindfulness programs, meditation is the core to bare awareness. The practice of body scan meditation allows us to ‘fall awake’ and pay attention, with intent and purpose, to each part of the body and sensations. Also, the act of breathing or ‘breath’ moves throughout the body, bringing with it a direct experiential sensing and knowing the region we are focusing on.

Perhaps once a day, instead of perusing Facebook posts or viewing funny videos, ‘fall awake’ for a mere 10 minutes. To do this, find a place where you feel comfortable and safe. Close your eyes and take a few moments to get in tuned with the movement of your breath. Imagine your breath entering the lungs and passing through and expanding in every body part in turn – breathing in all sensations. As breath glides through your body, scan the body, lingering for a time with each part of the body. You will be surprised at what you discover (eg, tension and other intense sensations). Most importantly, when you notice anything, acknowledge it! It is what it is… nothing more and nothing less. Overall meditation and the state of relaxation does the body good, improving the circulation and bringing oxygen and nutrients to the organs; lowering the heart rate; boosting the immune system; and allowing the body to cope with the stresses of daily life.

Dr Tama Lane is a clinical psychologist who is a proud resident of #W42ST. She has her own private practice on the UWS www.nypng.com and operates a pro bono site for survivors of trauma at www.drtamalane.com You can email her at drtamalane@gmail.com

Mindfulness is a way of life, giving you the ability to linger, zoom in, and focus. It enables you to take the ‘Sherlock’ approach, becoming glaringly aware of the details of your life, not subtracting or adding, just taking in the scene as it is. As a result, you may be surprised to discover life situations with a fresh and clearer perspective – your new normal!

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PETS

Wagging Tales These camera-happy canines took a time out from the morning stroll for a quick Q&A with W42ST

Jordy

Joey

My human’s name: Michael.

Mignette (loosely, ‘little cutie’ in French)

Breed: Part-German shepherd, part-shetland, part-dachshund, and maybe a little black labrador, too.

My human’s name: Jenna.

My human’s name: Katherine.

Breed: Cavalier King Charles spaniel.

Breed: Maltese.

Age: Nine.

Age: Four.

Age: 14.

Favorite toy: I love water bottles.

Favorite toy: My Kong.

Best friend: Michael.

Best friend: My humans – I prefer to hobnob with people.

Favorite toy: Couches, beds, elevators… human things: I’m a real city dog.

Three words that describe me best: Loyal, curious and energetic. My confession: I’m a real connoisseur and very picky. If it’s not good enough, I won’t eat it!

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Three words that describe me best: Love-sponge and docile. My confession: I used to break into the bathroom and chew the tissue...

Best friend: Katherine. The words that describe me best: Spoilt little white dog! My confession: I didn’t eat it!


PETS

A THERAPY DOG, SPOT VOLUNTEERS AT THE MORGAN STANLEY CHILDREN ’S HOSPITAL AT NEW YORK-PRESBYTERI AN HOSPITAL

Spot

Franco

My human’s name: David. Breed: I’m a Jack Russell terrier/ pointer mix. Age: Eight. Favorite toy: Deer antler – naturally shed and organic, I can’t get enough of them! Best friend: My human neighbor Tony. Three words that describe me best: Friendly, easy-going and loving.

My human’s name: Stewart.

My human’s name: Tama.

Breed: Long-haired dachshund.

Breed: Coton de tulear.

Age: I just turned four.

Age: Two-and-a-half years old.

Best friend: Stewart.

Favorite toy: Duckie.

Three words that describe me best: Cuddler, stubborn and playful.

Best friend: Uncle Phil.

My confession: I have a crush on my human’s cat!

My confession: I leave a cloud of hair wherever I go!

SPOTTED

News

Mfundi

While toys and treats are never turned away, nothing quite compares in the eyes of your best friend like time to socialise and the knowledge they’re being looked after. New canine-club-on-the-block Spot opened on October 20, the first all-inone luxury dog experience designed to provide Fido with a safe, positive and fun environment while you’re at work.

Three words that describe me best: Protective, stubborn and affectionate. My confession: To rebel when my owner leaves, I go into her wardrobe and drag her coats off the hangers!

Services provided include stress free day care, cage-free overnight boarding, personalised walking, salon-quality grooming, expert training, transportation and a pet travel concierge. Additionally a vet is available on 24-hour call to ensure peace of mind at all times. In your dog’s eyes, nothing will ever compare to time spent with you. But with Spot Canine Club you can rest easy when you’re away from home knowing your pet is receiving first-class care.

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PETS

Creature comforts Treats for cats and dogs have moved on since the days of kippers and sticks – check out these purrfect presents for new ways to cosset your pet

IN THE BAG

F-I DO

THE AMAZING SPIDERDOG

SAGE DECISIONS

Bergan comfort carrier, $33.99, Wag.com Perfect for jet-set pets, this cute carrier is thoughtfully created with a reflective strip for safety. Available in a range of sizes, for every volume of animal. www.wag.com

MARVEL Spiderman Costume, $9.99, PetSmart Missing the Tompkins Square Dog Parade is no reason not to dress up your hound! This Spiderman outfit will keep your pet warm – and the streets safe. www.petsmart.com

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Wedding dog bed, $2,300, B*tch New York Spoil your beloved pet with spoils like this bed, ideal for four-legged divas with an eye for design. Features Swarovski crystal detailing and gold silk fabric. www.bitchnewyork.com

Burghley Square dog bed, $733, LuxDeco With this tan and sage Chesterfield-style dog bed your pet won’t be jumping on the sofa – rather you might end up cuddling up with them in here... www.luxdeco.com


PETS

TALL TAILS

I CAN HAS TUNEZ?

OH MY DOG

LOOK MOM, NO HANDS!

PEEP SHOW

ARISTOCAT

Brown cat tree, $81, PetShopUSA.com Cats love to climb, snooze and scratch, so why not cater to all three with this high-rise cat condo? The faux fur home makes for a comfortable recline, while sisal rope posts are a top target for taming talons. www.petshopusa.com

Hands-free dog leash, $27, Rei A walk in the park becomes, well, a walk in the park thanks to this hands-free leash from OllyDog Mt. Tam. The sturdy design also features a pull-reducing elastic section and reflective strip. www.rei.com

Cat DJ Scratching Deck, $26.99, SUCK UK It’s not all high tea and poor dental hygiene over the pond – those crazy folks at SUCK UK have come up with a novelty scratching post in the form of a set of decks, to keep cool cats occupied between petting sessions. www.petflow.com

SmartCat Peek-A-Prize Toy Box, $29.99, Kohls Ideal for witty kitties who like constant stimulation, the Peek-a-Prize Toy Box hinders your cat from getting at their favorite items, keeping them engaged and on their toes. www.kohls.com

DOOG Walkie Belt, $29,99, DOOG USA Carefully avoiding the term ‘fanny pack’, this walkie belt leaves hands free for essential activities like poop-scooping and ball-throwing. With multiple pockets, this holds everything you need for a dog walk (except the dog). www.doogusa.com

‘The Freshman’ cat bow tie, $8.99, PetSmart Now cats can channel that Mister Peabody vibe too, with this snazzy bow tie. The polka-dot accessory is designed to be attached to your kitty’s collar, but is easily removable for dress-down Fridays. www.petsmart.com

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#W42S T

IN AVEN IT’S HE KITCHEN HELL’S

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#Yourbiz Email us at sticker@w42st.com


Animal Care

Beer, Wine & Spirits

730 11th Ave (212) 956-5822

570 11th Ave (646) 682-9278

Coco and Toto

www.cocoandtoto.com

Arts & Entertainment Lanyon36

365 West 36th St

www.lanyon36.com

The RE Gallery 362 West 36th St

Auto Services

Cybert Tire and Car Care 726 11th Ave (212) 265-1177

www.cyberttire.com

Bars & Clubs

Grand Cru Wine & Spirits

Restaurants, Diners & Cafes

www.grandcruny.com

647 West 42nd St (212) 594-4312

Veritas Studio Wines 527 West 45th St

Delis & Food

Garden City Deli 607 9th Ave (212) 974-0573

International Grocery 543 9th Ave (212) 279-1000

www.internationalgrocerynyc.com

Port Deli

681 8th Ave

Better Being 940 537 9th Ave (212) 353-1986

Bis.Co.Latte

667 10th Ave (212) 581-3900

www.biscolatte.com

Cupcake Cafe 545 9th Ave (212) 465-1530

www.cupcakecafe-nyc.com

Dafni Greek Taverna

Sea Breeze Fish Market www.seabreezefishmarkets.com

Green Nature Coffee House

American Retro

www.americanretrony.com

Florists

302 West 51st St (212) 541-7080

444 West 43rd St (646) 473-0274

House of Brews

42nd Street Pizza

325 West 42nd St (212) 315-1010

541 9th Ave (212) 563-7537

714 11th Ave (212) 245-2203

Directory

Fresh Cut Flowers, Inc.

www.dafnitaverna.com

555 West 42nd St (917) 916-9408

www.ohmygoshcoffee.com

Hell’s Chicken

www.freshcut444.com

641 10th Ave (212) 757-1120

321 West 44th St

Health & Fitness

Kava Cafe

356 West 44th St (212) 445-0131

693 10th Ave (212) 247-3300

www.houseofbrewsny.com

New York Beer Company Quinn’s NYC Bar and Grill www.quinnsnyc.com

The Jolly Monk 701 9th Ave

The Pony Bar 637 10th Ave (212) 586-2707

Al’s Cycle Solutions

www.alscyclesolutions.com

Manhattan Plaza Health Club 482 W 43rd St (212) 563-7001

www.mphc.com

www.hellschickennyc.com

470 West 42nd St (212) 239-4442

www.kavanyc.com

La Scarpetta

423 9th Ave (646) 484-5733

www.lascarpettanyc.com

735 10th Ave (212) 581-0400

Albano Salon

Prudence Designs & Events

450 9th Ave (212) 967-4726

Sponsored by:

www.keepyourhomeclean.com

347 West 36th St

www.prudencedesignsnyc.com

362 West 45th St

www.schmackarys.com

Sergimmo Salumeria 456 9th Ave (212) 967-4212

www.sergimmo.com

Staghorn Steakhouse 315 West 36th St (212) 239-4390

www.staghornsteakhouse.com

Theatre Row Diner 424 West 42nd St (212) 426-6000

www.theatrerowdiner.com

Troy Turkish Grill 539 9th Ave (212) 465-0888

www.troyturkishgrill.com

Tulcingo Del Valle 665 10th Ave (212) 262-5510

www.tulcingorestaurant.com

West Bank Cafe 407 West 42nd St (212) 695-6909

www.westbankcafe.com

Zoob Zib

462 9th Ave (212) 971-8530

Morning Star News 412 West 43rd St

602 9th Ave (212) 265-3087

353 West 48th St, 4th Floor (646) 238-5924

495 Ninth Ave

Schmackary’s Cookies

Meemo Tapas Sport

9th Avenue Barbershop

Beauty & Well-being

www.pompomdiner.com

Retailers

Professional Services Keep Your Home Clean

610 11th Ave (212) 397-8395

Market Diner

572 11th Ave (212) 244-2888

www.theponybar.com

Pom Pom Diner

Thrift & New Shop

www.meemonyc.net

Nano Ecuadorian Kitchen 691 10th Ave

www.nanobarnyc.com

Want to meet other Hell’s Kitcheners? Connect for conversations with other locals via Climbing Fish. Join at www.climbingfish.com


LAST WORD

IMAGE: MUSEUM CITY OF NEW YORK

PHOTO FINISH

SS Leviathan docked at Pier 86, 1930

B

efore the Intrepid docked at Pier 86 we had another historical ship dominating the shoreline. In 1930, with the country on the brink of economic ruin and prohibition in full effect, luxury passenger ships like the SS Leviathan sadly proved too sizable to succeed.

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Following World War I, a full refurbishment transformed the Germanmade (and US-captured) passenger ship into a luxury cruise liner, decorated with decadent styles inspired by Edwardian and Louis XVI eras, blended with that of modern art deco nightclubs. From 1923, the transatlantic ship gained popularity

and attracted many passengers, but unfortunately this proved insufficient to keep up with expenses. Prohibition banned service of alcohol on board until legal loopholes allowed ‘medicinal’ sales in 1927, and with most voyages barely reaching half capacity, the vessel was never able to turn a profit.


Profile for W42ST Magazine

W42ST Magazine Issue 1 - The Rise of Hell's Kitchen  

W42ST Magazine is the brand new, free publication for the Hell's Kitchen neighborhood of New York. Celebrating the people, the food and the...

W42ST Magazine Issue 1 - The Rise of Hell's Kitchen  

W42ST Magazine is the brand new, free publication for the Hell's Kitchen neighborhood of New York. Celebrating the people, the food and the...

Profile for w42st