W42ST Magazine Issue 6 - What's Cooking In Hell's Kitchen

APPETIZERS

1,600 The temperature KRico’s plancha grill reaches to lock in a steak’s flavor.

300

The weight – in pounds – of produce delivered locally by the Hell’s Kitchen Farm Project.

300,000 The number of visitors who attend the Ninth Avenue Food Festival.

417

150,000

The price, in dollars, paid for 42nd Street Pizza in 1980.

The owner later turned down an offer of $10m to buy the site.

26,000 The square footage of Urbo.

The number of pupils enrolled at the Food and Finance High School.

Every recipe needs ingredients – this is what it takes to make the area such a hot foodie spot

8,000 20

How much extra bread, in pounds, that is donated to Fountain House and City Harvest every month by Amy’s Bread.

42

The number of years the Ninth Avenue Food Festival has been going, making it the oldest continuous festival of its kind.

The number of craft beers on tap at any one time in The Pony Bar.

45

The number of cookie flavors – and growing – at Schmackary’s.

2

The number of times the Baron, Rudy’s piggy mascot, was stolen before he had to be bolted down.

7

The number of metric tons of soil it took to create the Hell’s Kitchen Farm Project on the roof of Metro Baptist Church.

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COMMUNITY

NEXTYEAR’S MODEL Safety and luxury were key trends at the International Auto Show. Leslie Woodruff was our designated driver

W

INSET IMAGE: SHEBUYSCARS

hile all New Yorkers look forward to the annual New York International Auto Show, nobody feels the energy more than Hell’s Kitchen residents and businesses.

Having begun in 1900, the show is not only North America’s first automobile exhibition, but still one of the largest in the world, and this year’s affair took place at the gargantuan Jacob K Javits Convention Center. We gOt a sneak peek of the hottest new 2016 car models from our friends at SheBuysCars.com.

Founders Scotty Reiss and Kim Orlando host a Girls Night Out party on opening night each year, and one of the most eye-opening aspects of the evening was getting behind the wheel of Toyota’s virtual reality demo car, which simulates all sorts of distractions to test the driver’s safety habits. Other key trends included: NEW TECH Chevrolet is doing its part to help keep teen drivers safer by introducing technology that limits stereo volume while a youngster is behind the wheel.

The 2016 Chevy Malibu has a built-in sensor that recognizes when safety belts are not buckled, so that stereo audio stays muted until belts are latched.

Cautious parents can also pre-set the volume to max out at certain levels, preventing teens from blaring the radio and being distracted. More importantly, several safety features have been added which can provide diagnostic reports to parents on distance and speed traveled.

Coming soon

TOP OF THE CLASS

Above: The new Lincoln Continental debuted at the show; Girls Night Out presents too many selfie photo-opps.

The film by Malini Goel, about her father’s paralysis and subsequent desire to have life support withdrawn, is now coming to New York. Should Tomorrow Be, featured in last month’s W42ST, has its Manhattan premiere at the 15th Annual New York Indian Film

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LUXURY ON THE RISE, AGAIN Each year the winner of the 2015 World Luxury Car award is announced at the New York International Auto Show, and Mercedes-Benz continues to blast the competition with its S Coupe. Runnersup included the BMW i8 and Range Rover’s Autobiography. Other luxury premieres at the show included the new Lincoln Continental. With Mercedes-Benz boasting a 15 per cent increase in sales for Q1 over last year, we know the luxury market is rebounding nicely.

THE FUTURE IS COLORFUL Toyota showed off its FV2 concept car.

While the auto had its debut at the 2013 Tokyo Motor Show, it is still gaining traction. The car can not only determine direction based on body movements, but the driver’s mood and facial expressions are reflected in the ever-changing outer colors of the vehicle. While this seems like something out of a futuristic movie, this vehicle is going to market now! www.autoshowny.com

Go to the top of the class! PS51, the Elias Howe School, has been recognized by the Department of Education as having a stellar arts education program, and has also been named an Outstanding School by the Blackboard Awards.

It has just launched its biggest ever annual fundraiser to enable it to maintain its excellent reputation.

The money raised will go towards the school’s American ballroom dancing program, theatre education, classroom books, musical instruments and art supplies and peer mediation, which helps resolve conflict and prevent bullying.

Once they reach their goal of $30,000, everyone who has helped with a donation of $25 or more will be placed into a raffle to win a $12,000 Vespa – donated by Vespa Brooklyn.

To find out more about fund PS51, see www.fundps51.com.

To learn more about the school and its achievements, check out its Weekly Wonders blog (www. ps51manhattan.com/weeklywonders-blog), sharing and celebrating the children’s journeys. www.ps51manhattan.com

Festival. It plays on Saturday, May 9 at 12:30pm at the Village East Cinema in the Family and Short Stories block, along with films Mardistan and Family Party. Best book your ticket soon. www.iaac.us

COMMUNITY

Have you got something going on in Hell’s Kitchen?

Tell us all about it news@w42st.com

GOOD VIBRATIONS Tinder A new EP by Don Puglisi is music you can breathe by

D

IMAGES: ORTAL MIZRAHI; IGNACIO GUEVARA

on Puglisi is in a happier place these days. The singer/songwriter recalls the post-breakup “let’s slit our wrists” tunes on his 2010 debut Goodbye New York with a fond smile.

For all of that release’s critical acclaim, his new four-track EP has a much more upbeat vibe – Bubbles of Light is the expression he likes to use when sending friends good will.

A longtime Hell’s Kitchen resident – and “the Sunday guy” at Scallywags Tavern on 9th Ave – he refers to the tracks on the project as “songs in the key of moving forward”, mixing folky elements of classic 1970s rock with heartfelt emotion.

Ricochet Girl talks about his affection for a troubled friend who lives far away; Bubbles of Light is about helping someone (perhaps himself?) find joy and peace in a troubled world; and Summer Ends celebrates finding redemption and forgiveness through painful memories.

The hard-working musician – whose work appears on the soundtrack of the Ang Lee film Taking Woodstock – gigs all over New York, while tours regularly take him on the road, most notably in 2012, when he headlined Morgan Freeman’s club Ground Zero in Clarksdale, Mississippi, as part of The Sharecroppers.

He’s also played in front of 12,000 at Redbird Stadium in Memphis with The 253 Boys. He’ll be bringing his new material soon to Hell’s Kitchen.

“Just as reading great literature can evoke a feeling of great empathy,” he

Above: Happy days!

Don has moved on from his post-breakup downer.

says, “songs have the ability to bring out unexpected emotions that stop the listener in their tracks to think, ‘Ah, I didn’t realize that I needed that’.

“These new songs are my most empathetic. Ironically, I find that the deeper I go into my soul as a songwriter, the deeper a listener can follow me to a place that is personal to them.

“Because of the overall vibe of the first album, I consciously didn’t want them to sound like downers. I wanted them to be uplifting as a genuine reflection of where I am in my life.”

Which is?

“These days, I’m more about enjoying what it’s like to live in the moment. I like to call it ‘music you can breathe by’ and to me that’s the reason people listen to music in the first place.”

You can see Don every Sunday at Scallywags, 9th Ave - 38th/39th St, or listen to him at http://bit.ly/ bubblesoflight

tales

Married at 21, divorced at 26, Mary Geneva started to take her first tentative steps back into the dating pool.

Her tales are so horrific, they simply had to be shared with the world. Her newly published book, Nicknames, is so titled because each of the protagonists is so awful, he must be given a nickname to protect his guilt.

Meet Crazy Eyes, the man who didn’t just resemble an escapee from the local mental hospital, but proved he probably belonged there; James Bond, the mysterious South African with the secret life; and Germ Sperm. Yes, this guy was so classy, he actually named himself that!

By day, Mary is a sales professional. By night, she lives, dates and blogs out of Hell’s Kitchen. You can read about her exploits – and dip into her book – on www.nicknamesnyc.com.

HOPE IN A CUP Handing out a hot meal to the poor and homeless is only part of the story for New York City Relief. Over 20 years, its teams have helped transform the lives of 191,000 people in hardship, by helping them out of addiction, finding them shelter, medical care and training for work.

Its Relief Bus – an old school bus now turned into a mobile care center – is around Port Authority (40th St - 9th Ave) every Saturday night, 8pm-10pm, offering soup and hot chocolate to those in need.

Since arriving in Hell’s Kitchen mid 2013, their volunteers have dished

out approximately 12,000 servings of food and helped approximately 3,200 people with one-on-one care.

If you can help, they’re always looking for volunteers – contact volunteer@newyorkcityrelief.org. Or see www.newyorkcityrelief.org to find out more.

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JACI STEPHEN

HELL NO? HELL YEAH! In a new column, Jaci explains why all the best parties end up in Hell’s Kitchen

W

elcome to Jaci’s Hot Kitchen, the column that’s bringing you everything that’s hot (or not) in Hell’s Kitchen.

I am a UK journalist and broadcaster and, for the past 30 years, have been writing about TV, film and show business for many newspapers and magazines, and presenting on TV as a critic. I’ve interviewed many celebrities, from the US’s own Judge Alex and Hugh Hefner, to the UK’s greatest export, Simon Cowell.

After five years in Los Angeles, last spring I moved to Hell’s Kitchen, where you might recognize me as being small, dark and Welsh. Failing that, you might hear me first. I like talking. A lot. And singing. I am also invariably the last person to leave the many great places this fantastic, vibrant area has to offer. I hope you enjoy the column. If you like the heat, come into my kitchen.

THINGS I’VE LEARNT TO SAY NO TO IN HELL’S KITCHEN

1

Men who ask: “Will you join me in a shot?” It sounds a quicker operation than it is. Four hours later, expect to be engaged.

2

Anyone who says: “Come on, we’ll walk; it’s just a couple of blocks away.” It’s not. It’s Canada.

A FEW OF MY FAVORITE THINGS

Above: Rocking the Hell’s Angel look.

Left: Any more hot dogs from Rudy’s and I’ll start resembling this guy ...

machine message to wake up to.

AND THE THINGS TO SAY YES TO

1

Extra white sauce on the fries from the great food truck on 45th and 10th. How do they make that stuff? Please, someone tell me.

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2 3

4

4

A second free hot dog in dive bar Rudy’s (9th Ave - 44th St). I am getting to look more like the giant designer pig that guards the door.

All e-mails that beckon me out of the area with phrases along the lines of: “Hurry down to the final Macy’s sale.”

Yeah. Till the next one in three minutes’ time.

5

Strangers who ask for my phone number at 4am. “Hi, I met you on the sidewalk earlier” is never a cool answer.

Men who tell you they’re single, rich and straight (OK, it’s never happened, but I’m just putting it out there on the off-chance).

5

Adella wine bar membership (W43rd St - 9th Ave). Just $20 to join, then everything between 5pm and 7pm just another $20. Worth setting your stopwatch for.

Garlic potatoes at El Colmado (W45th St - 11th Ave). A destination for great tapas and wine in Gotham West Market.

The people you just bump into

Every time a bartender says: “It’s on the house.”

Any sentences containing the words “discount” or “free”. Unless it relates to a hot dog.

FAVORITE RECIPE: The Bulldog/ Coronarita, Mr Biggs (10th Ave - 43rd St) Take one bucket of frozen margarita, add bottle of Corona.

Drink. (And thanks to the bar’s Richie Friendly for letting me be a biker chick.

Wisely, the key was not in the ignition. I rock, though. Don’t I?)

Alan Cumming

Director/writer Richard Curtis and Mad Men’s Jon Hamm

My fellow Welshman Michael Sheen

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what’s on in

MAY

Every day’s a playday with our calendar guide to one-off events and ongoing offers around Hell’s Kitchen

1 May Andrew Bayer Pacha

The superstar DJ was last seen in NY when he played Madison Square Garden; now it’s Hell’s Kitchen’s turn. www.pachanyc.com

4 May Jim Caruso’s Cast Party 2 May Women’s HK Writers/ Art Salon Manhattan Plaza

Featuring authors Carol Hollenbech, Deborah Gregory and Sandra Harmon. The fun starts at 7.30pm, Ellington Room.

5 May Cinco de Mayo Anywhere you can buy tequila

Arriba! A day of national pride for all Mexican Americans, this is a time to party as only Latinos know how. Eat, drink and dance ... anyone for salsa?

10 May Mothers’ Day Everywhere there are mums

Flowers, chocs, breakfast in bed – or at the very least a big hug and an “I love you, you’re the best” should make your mum’s day. Go on, she deserves it!

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3 May Si Llama Cristina Intar Theatre

A powerful, uneasy one-act play

by Octavio Solis in which a couple awake from a drug-induced dream not knowing who they are.

Birdland

A very special open-mic night, when the biggest stars on Broadway relax on their night off, performing their favorite songs in an informal setting in an evening that is a mix of networking event and party. Every Monday. www.birdlandjazz.com

www.intartheatre.org

6 May Nevermore New World Stages

Beautiful and bizarre, playful and perverse – what else can you ask for from a Wednesday night out?

Runs until 31 May. www.nevermoreshow.com

11 May Robouniverse

7 May Walking tour Washington Jefferson Hotel

Complimentary, leaving the hotel at 9.30am, wandering the hidden gems of the neighborhood. Sign up in advance. www.triumphhotels.com/walkingtours

13 May Churchill

9 May The Lion, The Witch And The Wardrobe St Luke’s Theatre

An inventive adaptation of the CS Lewis classic suitable for ages five and over. www.narniaoffbroadway.com

14 May Art Miami New York

Javits

New World Stages

Pier 94

www.robouniverse.com

www.ChurchillThePlay.com

www.artmiaminewyork.com

Driverless cars, 3D printing, retail robots – this trade show examines the future of robotics in the workplace and in life.

Extended due to overwhelming popular demand, you now have a chance to see this new play until 12 July.

A new contemporary art fair hosting 100 galleries showing never-before-exhibited work in an intimate setting.

17 May Painting New York City

15 May Melissa’s Choice

16 May Ninth Avenue Food Fest

Lion Theatre

Ninth Avenue of course!

MAD Museum

www.theatrerow.org

www.ninthavenuefoodfestival.com

www.madmuseum.org

23 May That Bachelorette Show

24 May Hell’s Kitchen Flea Market

A lawyer is passionate about women’s rights, the environment, population control … and two men.

What happens next?

21 May 24th Annual Salute to Freedom Gala Intrepid

Black-tie event to honor the recipients of Intrepid’s Freedom and Salute awards. www.intrepidmuseum.org

Sample the wares of HK’s cafes and restaurants. The road is closed to traffic over the next two days for a celebration of international food.

42West

Bachelors vie for the audience’s votes in dance contests, ab-offs and more in the race to win the heart of single girl Adriana. www.ThatBacheloretteShow.com

A full range of Richard Estes’ paintings and works on paper, including photographs, silkscreens and woodcuts.

Live Music Every Night

Stage 48

This 40th birthday bash includes a concert by rap legend Kool G Rap, hosted by Da Inphamus Amadeuz. www.stage48.com

27 May Next W42ST out All around Hell’s Kitchen

Make your way here every Saturday and Sunday for the best in vintage finds and collectibles. www.annexmarkets.com

The May issue, packed with news and things to do, comes out today.

If you have anything you’d like featured, contact us at news@w42st.com.

28 May Hyperactive

30 May My Park Day

W39th St - 9th Ave

Irish Arts Center

Scallwag’s Welcomes Fleet Week!

20 May DJ Mike Nice

Five male dancers, from Broadway to theater to street dance, present this energetic show as part of La MaMa Move Dance Festival. www.irishartscenter.org

De Witt Clinton Park

Live music, free food, games and a volunteer planting activity all going down in your local park. www.nycgovparks.org/parks/ de-witt-clinton-park

Two Happy Hours Every Day 4pm-8pm, 12am-2am

Brunch from $11 Bottomless Brunch add $15 11am-4pm Saturday & Sunday

508 9th Ave, (Bet. 38th & 39th Street) (646) 490 4803 scallywagsnyc.com www.facebook.com/scallywagsnyc

31 May Sunday in the Park with Clowns Studio Theatre

Ninety minutes of family fun featuring clowns, magic, hula hooping, juggling and comedy. www.theatrerow.org

31 May Art show ShopStudios

An opportunity to see the work of artist Jacques Rosas in this unique show space. Every Saturday and Sunday, 11am-4pm. www.JacquesRosas.com/paintings

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MUSIC & THEATER

OVERNIGHT SUCCESS

From his early days as a Hell’s Kitchen neighbor of William H Macy to working with Jesse Eisenberg on what promises to be the hottest ticket in town, The New Group’s Scott Elliott tells Simon Kirrane about 20 years of theatrical invention and success.

E

ven before Scott Elliott started the acclaimed New Group theater in Hell’s Kitchen, he was part of the neighborhood landscape. “One of my first apartments was on 42nd between 10th and 11th – The Armory – and we rented when I was 21 years old and there was nothing here.

“I remember my parents begging me not to live there … I lived across the hall from Bill [William H] Macy and Felicity Huffman and they weren’t Bill Macy and Felicity Huffman then! It was kind of funny that way.”

Scott Elliott never really had a plan ... then again, he didn’t need one.

Two things reveal themselves very quickly in my interview with Scott: 1.

When he started out with The New Group he didn’t have a plan. 2. He really didn’t need one. His passion for theater certainly helped him along the road to success, but his artistry is also plain to see in the breakthrough performances he has coaxed out of a diverse stable of performers.

Back in 1995 he was preparing his debut show Ecstasy by Mike Leigh with a tiny staff. “It was a very, very different sort of thing, in that there was no ambition around it.”

He laughs: “Really. It was sort of like ‘Let’s make a play’. It was in the

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IMAGE: SERGE NIVELLE

“I got a call from the New York Times.

The next thing you know we got this rave review and we got discovered. It was bizarre.”

IMAGE: MONIQUE CARBONI

MUSIC & THEATER

Above: Stephen Tyrone Williams and Vladimir Versailles in Burning. Opposite: Andrew Garman, Evan Johnson and Danny Mastrogiorgio in Burning. Above right and below: Both Burning and Blood From a Stone were critically acclaimed productions

IMAGE: MONIQUE CARBONI

basement room of the Houseman, which was a 74-seat black box with toilet pipes above you and you could hear the toilets flushing if it was a bad day. And I was so naive and idealistic and it cost $10,000 and I thought, ‘I’ll make this play then I guess I’ll have to hang it up and figure out something to do with my life’. We did it and it got discovered and took off and it was a weird overnight occurrence.”

Ecstasy is an ensemble piece surrounding a party in the UK and it took New York by storm. “We opened the play and I don’t think we had a press agent and I got a call from the New York Times and they [said], ‘Can you bring a picture over?’ And I walked it over there and the next thing you know we got this rave review and we got discovered. It was bizarre.”

To leave you in no doubt as to the quality of the review, this is one of the things the New York Times had to say about the performance: “The party that follows is choreographed by the director, Scott Elliott, with such microscopic perfection that the actors no longer seem to be playing roles. You are looking through a keyhole into an impromptu bash that could erupt in any number of ways.”

And it didn’t stop there. People continued to laud the play, the New Group and Scott. “People kept writing

about it and it ran for like six or eight months. Everyone came to see it because it was so heralded and then everybody started hanging round the New Group. Every actor, every director, everybody came to see it all of the time and it’s what started the theatre.”

The fact that from that one play Scott has managed to form and maintain that acclaim, however, is another massive achievement. And he’s done it by time and again choosing the right material and finding the perfect cast.

For The New Group’s latest performance, both material and cast

continued over

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MUSIC & THEATER KEY

PERFORMANCES If there is one thing that sums up the success of the New Group in the last 20 years it is an uncanny ability to pick the best new material, new voices and new talent in American theater. This is just a handful of plays that have been stand-out performances by the group.

IMAGES: RON REEVES; SERGE NIVELLE

Ecstasy (1995) - Mike Leigh John Houseman Theatre This is the first play by the New Group and a dramatic success. It started the whole thing rolling 20 years ago.

OBIE - Outstanding Excellence

come rolled into one in the form of the playwright, Hollywood star and long-term New Group fan Jesse Eisenberg, whose play The Spoils opens at The Signature this May. “I’ve known Jesse for a long time, in that I directed his little sister in The Women on Broadway. Hallie Kate Eisenberg was her name and she played Cynthia Nixon’s daughter. She was eight years old and she was the Pepsi Girl and I got to know her and her family. Jesse was hanging around the theater all the time so I’ve sort of known him since 2001. And I watched from the periphery as he’s ascended and I’ve seen him over the years he’s come to the plays here. We

Above: Caroline Seymour, Patrick Fitzgerald, Marian Quinn and Jared Harris in Ecstasy, the play that started it all. Below: Michael Zegen, Erin Darke, Jesse Eisenberg, Kunal Nayyar, and Annapurna Sriram in rehearsals for The Spoils.

‘People kept writing about it and everyone came to see it and then everybody started hanging round the New Group.” have the same agent now and they sent me this play and I got excited by it.”

It’s also recently been announced that the role of an earnest Nepalese immigrant in The Spoils will be played by the brilliant Kunal Nayyar from The Big Bang Theory. There surely will be no hotter ticket in Hell’s Kitchen this summer.

What most drew him to The Spoils was, he says, the thought that he would be cheating himself as an artist “if I didn’t work on a play that a guy wrote that I really admire that’s based on his own emotions and I got excited about it and I said ‘Sure, I’m doing it.’” www.thenewgroup.org

This is Our Youth (1996) - Kenneth Lonergan Intar Theatre This witty play about Reagan-era teenagers open-end with Mark Ruffalo and has seen stars of the silver screen fill its roles in its many, many subsequent performances.

Burning (2011) -Thomas Bradshaw Acorn Theatre, Theater Row A searing satire that pushed boundaries with its investigation of self-invention and psychosexual mores in intersecting stories.

Blood From a Stone (2011) Tommy Nohilly Theater Row A dark comic family saga in which tensions start to literally break apart the setting as a feckless Vietnam vet, originally played by Ethan Hawke, tries to leave the disintegrating family home.

OBIE - Outstanding Performance, Ethan Hawke The Spoils (May 5-June 28) - Jesse Eisenberg Signature Theatre The World Premier of Eisenberg’s probing comedy concerning Ben, the grad school drop out who is trying to destroy his grade school crush’s relationship.

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MY HELL’S KITCHEN

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MY HELL’S KITCHEN

Know someone cool who’d make a great My Hell’s Kitchen? Put us in touch, we’ll do the rest.

Email news@w42st.com

I’VE FOUND MY CENTER

When you’re a theater professional like Jared Fine, where else would you choose to live? Seriously …

How long have you lived in Hell’s Kitchen?

I first moved here back in 2004. After a few years I relocated to Harlem, then spent the past few years in Boston. I recently moved back to Hell’s Kitchen this past November, just about 10 years since I left it and directly across the street from my old apartment.

IMAGE: GRAHAM TROTT

What brought you here?

My whole life I always knew I wanted to live in New York City. My family is from Boston and Long Island and I spent most my life going back and forth between the two.

In 2001 I moved into the city and never thought I would leave until a great job opportunity took me to Boston in 2009 to work at the American Repertory Theater at Harvard. Five years later, I was asked to join the team at the Broadway production company NAMCO and now I’m back.

Since my passion is in the theater (producing and marketing), New York City is the ultimate place to be as it’s the center of the theater universe (and the center of everything else in my humble opinion).

What has your experience of the neighborhood been?

Very positive. I really love how central it is to everything, especially given the fact that I work on Broadway and our office is in Times Square.

Unfortunately, beyond my microcommute, this winter has been so cold that the desire to explore streets and areas has been curbed these past few months, but I am enjoying springtime, now I can wander around the neighborhood with my headphones and ride my bike along the waterfront.

“What I love about Hell’s Kitchen is how quickly it turns from the lights and tourists of Times Square to the personal, intimate streets of old and new residences, restaurants and shops.”

How has it changed since you came here?

When I first lived here there was no park on 47th St. I remember when they were building it back then. It’s great to see it now and to see so many families and small businesses still around and thriving.

The amount of bars and restaurants has grown exponentially and just the sheer number of people you see walking down the street at any given point in the day – it’s really wonderful.

What do you eat in the area?

There are so many options here, now more than ever. I have my standards that I have been frequenting for many years, Vynl (for good food with a bathroom décor that is a must see), Ariba Ariba (its chimichangas and margaritas are always a winner), Ollie’s and Westway Diner (the matzo ball soup there would make my grandmother proud).

I also love the food and ambience at 44&X, the small plates at Anejo, and have become a big fan of the wings at

Hell’s Chicken (spicy Hell’s Sauce all the way!).

How do you think the neighborhood compares to other areas of Manhattan?

There is a distinct charm and beauty that is a part of each Manhattan neighborhood. What I love about Hell’s Kitchen is how quickly it turns from the lights and tourists of Times Square to the personal, intimate streets of old and new residences, restaurants and shops.

You can feel a different energy surround you as you cross each avenue just going down one street.

Who do you admire in the neighborhood?

The local businesses that have been here for as long as I can remember, like Mud, Sweat & Tears and Delphinium Home. Both places have such a distinctive feel and following. I love the personal vibe they both give off and how welcoming they are when you go in. It gives me great pleasure to see how active they always seem to be and to know that I can support these businesses as my one-stop-shop for birthdays or housewarmings, or to steal away on a weekday night for some social pottery making with a glass of wine.

Do you have an HK secret? You can trust us, we won’t tell a soul …

I don’t know if it’s a secret or just something not a lot of people are aware of, but there are certain times of the year when you can go to the Clinton Community Garden on W48th St and get a key to the gate.

No matter where I have ever lived, I have proudly kept that garden key on my key chain as a member of the Hell’s Kitchen community.

BIOGRAPHY Jared Fine is creative director of marketing for National Artists Management Company and Chicago, the longest running American musical in Broadway history.

Jared’s Hell’s Kitchen RESTAURANTS Vynl 9th Ave - 51st St Ariba Ariba 9th Ave - 51st St Ollie’s W42nd St - 9th Ave Westway Diner 9th Ave - 44th St 44&X 10th Ave - 44th St Anejo 10th Ave - 47th St Hells’ Chicken 10th Ave 45th/46th St STORES Mud, Sweat & Tears 10th Ave - 46th St Delphinium Home W47th St - 8th/9th Ave

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ART PREVIEWS

HOME IN THE HOOD It’s summer, people! No excuses for staying in. History is being made on our doorstep, and Hillary Reeves would hate you to miss out LORIN COHEN Birdland

May 21

There are few things that feel as quintessentially New York as going out for a jazz show. Sure, things have changed since the days when Charlie Parker was a regular at Hell’s Kitchen hangouts, but the world’s top jazz musicians can still be found freestyling around the city on any given night, from Harlem to the West Village. And we’ve got a great jazz club right here in our ‘hood, with Birdland. This month, stop in to see Lorin Cohen. The acclaimed bassist will be playing favorites from his debut album, Home. See him at the legendary club which, during its lifetime, has seen jazz legends from The Bird himself, to Miles Davis, to Thelonious Monk. (As an audience member, you’re in the esteemed company of music-loving celebs of yore including Frank Sinatra and Marlene Dietrich.) www.birdlandjazz.com

“The world’s top jazz musicians can still be found freestyling around the city on any given night.”

FROM DUSSELDORF Sean Kelly Gallery

In addition to our usual theater events round-up, we thought we’d throw this art show into the mix this month. Sean Kelly Gallery, on 10th Ave - 36th/37th St, presents established artists’ work, particularly installations or performancebased work. This month, it’s From Dusseldorf, by Candida Hofer. This is the German photographer’s first showing in the space. The exhibition will consist of her photographs of Dusseldorf, a town where Hofer studied and came into her own as an artist. The show’s description says: “Höfer’s latest compositions focus primarily on architectural detail and structure, color and form, utilizing extreme angles and close-ups to interrogate abstract forms.” Try to get there for the opening night of the

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IMAGE: ORTAL MIZRAHI

May 8 - June 20

ART PREVIEWS exhibition on Thursday, May 7.

Hofer will be present for the showing from 6pm to 8pm. www.skny.com

THE OTHER THING 2nd Stage Theatre

May 12 - June 7

WHAT I DID LAST SUMMER Signature Theatre

April 28 - June 7

When we heard the title of this one, part of us hoped and prayed it would be a stage show prequel to 1997 slasher film classic I Know What You Did Last Summer. Turns out we were way off, but that’s probably for the best.

What I Did Last Summer is actually the second piece in AR Gurney’s residency at Signature. The play, set during a 1940s summer, involves a family coping

IMAGE: GREGORY CONSTANZO

With the X Files reboot heading our way, plus the fantastic-ness that is paranormal crime dramas like True Detective, we’re psyched to see the genre make its way to the New York stage. In The Other Thing, what begins as the protagonist’s routine pursuit of a journalistic lead turns into way more than she’s bargained for. She gets caught up in tracking down phantoms alongside a father-son team of ghost hunters about whom she’d been reporting.

We’d especially recommend buying tickets to attend one of 2nd Stage’s Talk & Taste events. On select evenings this month, audience members can stick around after the show for a talkback with members of the creative team. Plus, enjoy snacks from Hell’s Kitchen-area food providers. What better excuse do you need, right? www.2st.com with the uneasiness of having a father/ spouse off at war.

Acting as a single mother to two teenagers, Grace tries to keep up appearances when her son befriends the outcast in their Lake Erie vacation town.

But things get set off-balance precisely as she attempts to find some peace and normalcy during the tumultuous time in her family’s life.

One of our faves, Kristine Nielsen, is set to co-star. www.signaturetheatre.org

“The play, set during a 1940s summer, involves a family coping with the uneasiness of having a father/spouse off at war.”

Above: AR Gurney continues his residency at Signature with What I Did Last Summer.

Left: Slash strikes a pose with his co-Conspirators.

SLASH FEATURING MYLES KENNEDY AND THE CONSPIRATORS Terminal 5

May 7

For whatever reason, it’s never been tricky to re-live the 1980s as a New Yorker. You can attend an awesome prom set in that decade, take a tour of the sites seen in When Harry Met Sally, or hear all your favorite hair metal tunes at a variety of Broadway and OffBroadway shows… not to mention, every two minutes, someone is singing Don’t Stop Believing in an East Village karaoke bar. But for those of you craving a more authentic blast from the hairsprayfogged past, now’s your chance. Slash –

continued over

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Join The Community ‘Like’ W42ST on Facebook and join the the rest of the neighborhood to see and share what’s happening in Hell’s Kitchen go to WWW.FACEBOOK.COM/W42ST or search W42ST FACEBOOK

ART PREVIEWS yes, of Guns N’ Roses fame – will touch down in Hell’s Kitchen this month, with Terminal 5 as a stop on his World on Fire Tour. The top hat-wearing maestro looks like he hasn’t aged a minute since his Sweet Child O’ Mine days and we’re sure he, with the help of Myles Kennedy and the Conspirators, won’t disappoint. www.terminal5nyc.com

THE QUALMS

Playwrights Horizons Remember a little play called Clybourne Park from a few years back? The masterpiece (if you ask this writer) followed the same home through two different generations, illuminating how one building, over the course of 50 years, remained the constant in a rotating tide of evolving race relations. The play, by Bruce Norris, premiered at Playwrights Horizons back in 2010 and eventually won the honor of Best Play when it transitioned to Broadway in 2012. All that’s to say, Norris’ next endeavor hits PH this month and, if history is any indicator, this is one to catch.

Norris has a gift for turning over tricky topics through characters’ personal experiences, so we look forward to seeing how he tackles the subject

IMAGE: MICHAEL MULLER

May 22 - July 12

Above: Billy Idol - moody as ever.

Left: Bruce Norris returns to Playwrights Horizons.

“The proceeds from this concert will support all the free events planned for the rest of the summer.” matter promised in The Qualms – swingers and sexuality in the ‘burbs. www.playwrightshorizons.org

BILLY IDOL Pier 97

May 29

Ah, New York in the summertime … when every pier and park turns into a hub for concerts and movie showings. Sure, we’re the city that never sleeps and if you make it here you can make it anywhere.

But we’d like to petition for a new NYC slogan. Something along the lines of “if it’s May or June, there absolutely IS a show in your neighborhood park, so make sure you get yourself a decent picnic blanket”.

All joking aside, Billy Idol is a pretty neat concert to plan for if you’re marking your calendars. Find him at Pier 97 in late May, meaning he’ll be one of the first shows in the area – definitely a

perfect way to kick off the season. Plus, the proceeds from this concert, which is co-presented by Hudson River Park and Live Nation, will support all the free events they’ve got planned for the rest of the summer. www.hudsonriverpark.org

HELL’S KITCHEN ARTS FESTIVAL May 17 - 19

Hell’s Kitchen sure is a haven for NYC’s best artists. With Lincoln Center to our north, the Garment District to our south, and Broadway all along our eastern exterior, it’s no wonder all that talent flocks to this historic neighborhood.

Presumably this is what inspired the Hell’s Kitchen Arts Festival, which enters its fifth year this month.

The festival is completely free and supports arts and artists of all shapes, sizes, and disciplines. Artists present their work in theaters, galleries, studios, local businesses – even their own homes! Plus, the festival is conveniently timed to correspond with the 9th Avenue International Food Festival, so you can get your nosh on while you enjoy all that the neighborhood’s artists have to offer.

(Don’t forget to support the festival, if you can. They’re currently accepting donations.) www.artistsinthekitchen.org

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COMMUNITY

OUT & ABOUT

From TV and film stars to Broadway big names, W42nd St dazzled on the red carpet this month ARS NOVA

S

arah Jessica Parker was there.

So was Sister Act actress Kathy Najimy, New York Musical Theater Festival director Isaac Hurwitz, musician Dan Finnerty, Modern Family producer Jeffrey Richman and ‌ OK, you get the picture. Who did they want to see? Why, Bridget Everett, of course, at her dazzling benefit gig for the gang at Ars Nova.

All images by Ignacio Guevara

IMAGES: NACHO GUEVARA

Above Sarah Jessica Parker and Jeffrey Richman Left Molly Pope Right Isaac Hurwitz and Philip Rosenberg Below left Derek Smith, Jessica Goldschmidt, Chris Tyler, Alex Rodabaugh and Jamie Wright Below right Murray Hill and Champagne Jerry

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COMMUNITY

Top right Varsity Interpretive Dance Squad Above right Dan Finnerty Above left Renee Blinkwolt and Jason Eagan Above right Bridget Everett and the Tender Moments Far left Kathy Najimi Left Jill and Evan Shapiro Below left Cole Escola Below right Jim Andralis and Larry Krone

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FOOD & DRINK

LIFE ON THE VEG Community farming has come to Hell’s Kitchen – and you don’t even need to get your fingers dirty to get involved

W

e may be blessed with some of the best, most varied food options in New York City, but in a survey of Hell’s Kitchen residents, up to 14 per cent had consumed no fruit or vegetables the previous day.

Worse, according to NYC Department of Health, up to 6% of residents have diabetes and up to 18% are obese.

In an effort to clean up our diets and provide fresh vegetables to those most in need, the Hell’s Kitchen Farm Project was established – growing crops in kiddie pools on a church rooftop.

Its Community Supported Agriculture program is just about to launch again this year, its fifth year giving residents, and those who work in the neighborhood, the chance to buy weekly or bi-weekly boxes of fresh vegetables grown locally.

“We have beans, peas, greens of all sorts, tomatoes, herbs, blueberries, carrots, radishes, apples, potatoes and more,” says the project’s spokesman AJ Walton. “We’re adventurous here at HKFP. If it works, we continue it. If it doesn’t, a fun lesson has been learned none the less.

“Not only are we reconstituting our kiddie pool beds this year, which will allow us to grow more food more efficiently, but we’ve also expanded what we’re able to grow by adding more railing planters. In short, the farm is getter bigger and better.”

It costs less than $13 a week to be a

OUT TO LUNCH There has been a buzz surround Añejo since it opened on 10th Ave - W47th St in January 2012. And with a Michelin recommendation in the 2014 guide, Angelo Sosa’s Mexican restaurant has since won

Above: The crops are grown in kiddie pools on the roof of a Hell’s Kitchen church.

half member; less than $25 a week for a full member. “By purchasing a share,” says AJ, “we support – and receive – local, fresh produce from farmers with whom HKFP has a relationship. We know them and their product, and they know us, which is rare in this day and age.

“Second, when members purchase shares at the start of a season, it allows farmers to diversify their crops, and it

official foodie seal of approval.

Now, by popular demand, it’s doing lunches too. Tacos, empanadas, salsas and steaks are available for delivery only via Seamless, Grubhub and delivery.com.

They don’t deliver their famous margaritas, unfortunately, but you can get a refreshing Mexican cola … www.anejonyc.com

HAPPY TRUCKING The annual Choice Streets Food Truck event returns to the

lets them actually do the work of farming, rather than having to market their product on an almost regular basis.

“And finally, not only are CSA share prices cheaper than the farmer’s market, but members can purchase additional shares that go directly to the Rauschenbusch Metro Ministries Food Pantry that gives emergency food aid every Saturday.”

If that doesn’t convince you, he adds: “On a base level, we see both the farm and the CSA as a means to shed light on the importance of fresh fruits and vegetables – knowing where our food comes from, knowing that it’s done with dignity and fairness in mind. More importantly, perhaps, we realize that fresh food isn’t something we should take for granted, especially in Hell’s Kitchen, where lots of our neighbors are being overlooked or pushed out because of increased rent prices and more expensive grocery stores.

“Lots of people don’t have access to or can’t afford healthy food, so we try to address that, both through awareness and HKFP’s direction connection to the food pantry. And as always, we’re eager to partner with businesses and organizations in our community.”

Register before May 17 and you’ll be entitled to a bonus share. The first pick-up is on June 3. www.hkfp.org

Intrepid on May 5, 7pm-11pm.

More than 20 of some of the city’s favorite food trucks will set up their stalls on Pier 86 for an evening of fabulous food, complimentary drinks and incredible views.

Tickets, from $50-$70, are now sold out, though some will be available on the door so make sure you arrive early. But only if you’re aged 21 or over.

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Kitchen

craft

Neighborhood chefs dish up the detail on the essential tools of the trade that help them cook up a storm Images by Ortal Mizrahi

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PHOTO

ESSAY

chef

Neil Arthur Ross (alias Neil Rocks) El Colmado, Gotham West Market Can’t cook without: A custom-made apron/knife roll made by Blunt Roll.

“This apron is a big part of my everyday life,” he says. “If I’m traveling to do events or going between kitchens I can easily pack up my knives in it. I always keep a Moleskine notebook in the pocket for writing recipes and have all my tools on hand for just working the line. It is a part of everything I do in the kitchen. It’s handmade and super durable. And it can withstand the heat from the grill at El Colmado’s sister restaurant Tertulia, which is saying a lot.”

chef

Jonny Giordani Jonny’s Panini

Can’t cook without: The panini machine.

“It’s my best friend,” he says, “and my partner in this new adventure. I can put a full lamb on it, cook the chicken or the egg, make a full dinner from appetizer to dessert. It is not just a panini machine.”

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chef

Dave Pasternack Esca

Can’t cook without: His Freddy Bridge knives. “They’re really good, high carbon steel and last forever. The last Freddy Bridge knife I had lasted me 20 years until it was done. I just started with my other one about a year ago and I’m hoping I retire before it does.”

chef

Frank Diaz Chez Josephine

Can’t cook without: Wooden spoon. ”We’ve had it for 15 years. Our beloved Jean-Claude Baker, who opened Chez Josephine in 1986, came into the kitchen one day holding up the spoon and said, ‘Here, use this.’ It is even more cherished now. I am not sure where he got it, but I suspect Jean-Claude might have seen his dear friend and mentor Pierre Franey using the spoon. I guess Jean-Claude thought we should be using the same tool that the legendary French chef was cooking with. It does a great job scraping the bottom of the 20-quart stock pot when we start the stock by sauteing the vegetables.”

chef

Lili Fable Poseidon Bakery

Can’t cook without: Baklava knife. “I’ve had it for 50 years and it’s now held together with duct tape. Who knows what I’ll do when it eventually falls apart!”

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PHOTO

ESSAY

chef

Charles Rodriguez Print, Ink48

Can’t cook without: “A 10-inch Friedr Dick slicer knife. It’s a fully forged chef’s knife made from high alloy stainless steel, forged from a single piece of steel, made in Germany. It’s so versatile, I can use it to fabricate a fish or slice steaks, or I do finer jobs like peeling an orange and cutting supremes with it.

I’ve had it since my first culinary class so it’s about 24 years old.”

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chef

Oscar Lorenzzi Marseille

Can’t cook without: “The Vitaprep is a very versatile machine – powerful but gentle. It purées and emulsifies like no other, it powders spices without burning them, and makes the silkiest soups. It is super useful when you are making a a forced meat (like a bratwurst) and it makes the mix super even and smooth.”

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PHOTO

ESSAY

chef

Holly DeSantis Bis.Co.Latte

IMAGE: HELEN BRANDSHAFT

Can’t cook without: Biscotti knife.

“Each of our biscotti is hand cut,” she says. “Without my knives they couldn’t be created so precisely and individually. Over the eight years our bakery/café has been open I have had numerous knives. Most have had to be replaced after endless hours of workouts cutting each biscotti. There have been many cuts to the fingers along the way but, fortunately, none too gruesome to report.”

chef

Luis Uruchima Tir Na Nog

Can’t cook without: A pair of tongs takes Luis from flipping food on the grill and in the sauté pan to removing hot sizzle platters from the oven without having to use a towel. They prevent his hands from touching food items. They are, in fact, like an extra hand, he says.

chef

Charlie Marshall Marshall’s

Can’t cook without: “A really hard choice, but I would have to say my wood oven, of course,” he says. “That’s for several reasons: almost no one else has one, it operates at a temperature that gas and electric ovens just can’t compete with, its old world one-temperature setting means it forces creativity in menu design, and it is carbon neutral since we burn wood from trees that are replanted. We cook everything from frittatas to short ribs in it.”

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FOOD & DRINK

NINTH

WONDER The 9th Ave International Food Festival is 42 years young this year – help her celebrate, won’t you?

R

ather than slip into her comfy slacks and start looking up cosmetic surgeons on Craigslist, the 9th Ave International Food Festival – celebrating 42 years this year – has never looked so good.

Taking place on Saturday, May 16 and Sunday, May 17 on 9th Ave, between 42nd and 57th Streets, it is New York’s oldest and largest continuing food festival, known and respected around the world for its diverse and inclusive environment.

Considered the mother of all foodie events, each year it attracts more than 300,000 visitors from all over the US and even further afield, all coming to eat up the dishes and the atmosphere – many taking a large slice of it home in their Tupperware.

This year, along with all the stalls and entertainment, you’ll be able to refresh yourself with massage from the team at Massage Envy and pick up free bottles of water from those considerate guys at Kiehl’s. Oh, and we’ll be there too, so come up and say hello, won’t you?

Happy 42nd birthday from W42ST. www.ninthavenuefoodfestival.com

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Not just about food: Visitors come from all over the country to sample 9th Ave’s wares and to enjoy the international flavor of the entertainment.

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FOOD & DRINK Expect special deals from these participants: RED HEN FRUITSTAND 43 1 THE BREAD FACTORY CAFE MASSAGE ENVY 2 POSEIDON BAKERY 3 TURCO 4 PATRON DALTONS 5 RUDY’S DIVE BAR 6 5 NAPKIN BURGER 7 OBAO 8 DAISY MAY’S BBQ 9 CITY SANDWICH BALI NUSA INDAH MESON SEVILLA 10 BREEZE THAI AND FRENCH 18

KIEHL’S LEONS MEXICAN BAKERY 11 THE DELTA GRILL MICKEY SPILLANES TAGG MENS BOUTIQUE 12 VIV THAI RESTAURANT 13 UNCLE NICKS GREEK RESTAURANT 14 THE CANNERY 15 GREEN RANCHO 16 AMISH MANHATTAN FARMERS MARKET 17 GOSSIP BAR AND RESTAURANT 18 RICE AND BEANS 19 BAR BACON 6

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9 7

Information booths 42nd and at 57th St Festival information, neighborhood merchant information tote bag, giveaways, maps, guides and general HK info.

Kiel’s W47th St - 9th Ave Store-front hydration station with complimentary bottles of water and skin hydration testing.

Main Stage W55th St - 9th Ave Second stage W54th St - 9th Ave Children’s entertainment zone W54th St - W53rd St - 9th Ave Children’s rides, games, face painting, family-friendly entertainment.

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FOOD & DRINK

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FOOD & DRINK

SHOOTINGS, SEINFELD AND SINATRA It was all going down in the Market Diner’s heyday – and Asher Zelin has the signed menus to prove it

MARKET DINER, 42 X72”, OIL ON CANVAS, 1976, BY JOHN BAEDER

T

he orange booths, the hanging lights above the counter, the parking lot – all is pretty much as Asher Zelin remembers it from the 1960s. Even the menu looks familiar.

“It was all-American diner food,” he remembers. “Your pot roasts, your roast beef, your turkey, your stews, your soups, and breakfasts of course.”

One of the original owners of the Market Diner chain, he is now approaching his 80s and living in Florida. But his memories of those days are still vivid; the signatures on his souvenir menus a little faded with time. Frank Sinatra. Bette Midler. Diane Keaton. Kate Smith.

The rest of Hell’s Kitchen, however, is almost unrecognizable from the days in 1962 when Asher opened what was to become an icon.

“It was certainly different,” he says.

“The area was nowhere near as residential as it is now. It was strictly all business – warehouses, printing companies, automobile dealerships. The UPS trucks came about a year after we opened up.

“We had a tremendous cab driver audience, because we had a parking lot all around the place and next door also. We had a parking lot attendant so we got a lot of customers that way.”

It attracted actors, actresses, musicians. There’s a now infamous Seinfeld episode in which Jerry, Kramer and Newman meet there to talk to a dealer of black-market shower heads so powerful they are only used for circus elephants. “I think the diners really did make history,” he says.

There were eight Market Diners in total – the one on 11th Ave was the last to be built; the original was in the Gansevoort Market, hence the name.

“Sinatra used to call me at night saying he was coming over with about 30 people at 3am or 4am after the bars closed.

”Sinatra used to call me at night saying he was coming over with about 30 people at 3am or 4am after the bars closed.”

Whenever he was in New York he came there.

“It was very lively. Don’t forget we were in the middle of Hell’s Kitchen, so there was a lot of action. And we knew everyone.”

The diner was a regular hangout for the notorious Westies gang, and in the early 1970s there was a shooting in the parking lot. The trigger was pulled by one Francis (Mickey) Featherstone, who was to become the gang’s second-in-command and, eventually, the informer who helped bring the group down in 1988.

In 1978, the gang were busy dismembering an unfortunate victim in an apartment on 10th Avenue when they took a break to visit the diner for something to eat before dumping the body in the East River.

“We knew who the Westies were,” says Asher. “They hung out in the bar mostly – we had a big alcohol bar there – and they knew that any trouble in the bar that happened, we’d lose our license. We lose our license, they lose a place to hang out.

So any fights that broke out were taken outside, not inside.

“There was very big animosity between the Jersey kids and the New York kids. We were very close to the Lincoln Tunnel so we used to get a lot of Jersey kids because you couldn’t drink in Jersey, whereas in New York you could. There would be a lot

of fights, a couple of shootings, everything else. But it all happened outside.”

The Zelins sold up in 2004 and the new owners closed down in 2006. Then in 2009 it was announced the Market Diner was to reopen. Today it remains one of the few standalone diners left in Manhattan.

“I’ve got a lot of happy memories,” says Asher.

ABOUT THE ARTIST John Baeder is famed for his detailed, evocative paintings of America’s roadside diners, capturing a rapidly disappearing element of US culture and its architectural landscape.

As an art director for New York advertising agencies in the 1960s, he drove around Hell’s Kitchen often, not even knowing that’s what it was called.

“I did like the dive bars along 8th Ave to 12th Ave in the 20s to 40s. Now, they’re all a goner, like anything of character. If there’s any vestige from past, I’m not aware of it.”

Perhaps ironically, he wasn’t even in the city when he painted the iconic Market Diner on 11th Ave - 43rd St. “I had spent a glorious month in the Bay Area in August, 1975 – it’s a long, romanic story – and returned to the city, bummed out, renting a house in Westhampton Beach. I did the painting there around February/March 1976.”

The work will form part of his forthcoming book, featuring 282 lush illustrations across 272 pages. John Baeder’s Road Well Taken will be published by Vendome Press in the fall. www.johnbaeder.com

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FOOD & DRINK

HELL’S KITCHEN

CLASSICS The diner is true Americana, its checkered floors and vinyl booths etched into the nation’s culinary history. These ones belong in the hood’s heart.

Images by Rick Campanella

T

he opening scene in Reservoir Dogs. Danny and Sandy’s first date in Grease. Where the residents of Twin Peaks go to consume coffee and pie. Where Sally demonstrates to Harry just how girls can fake it.

Ladies and gentlemen, we give you the mighty American diner, where all human drama is played out amid its pleather seats and well-worn floor tiles.

“The Westway is famously the venue in which Larry David and Jerry Seinfeld first hatched the idea of making a show, in one of its booths.”

An essential part of the country’s culinary landscape, it has been providing round-the-clock sustenance for generations of hungry souls.

Along with the traditional, hangoverbusting fare diners are known and loved for, these days you can also expect to find health-food options (protein shakes and egg white omelet anyone?). But, at their heart, they remain a dietary staple that has stood the test of time. Here, we celebrate a few of those historic eateries; the classic HK diners that have never gone out of fashion.

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SKYLIGHT DINER

W34th St - 9th Ave An old-school diner serving up roadside staples in a retro vision of what the future might look like. Since 1996, it has been delivering its recipe of Greek diner food to a hungry Hell’s Kitchen.

So, along with the usual breakfast staples, you’ll also come across menu delights like roast chicken, grilled tuna and penne with sausage and broccoli rabe.

Try: Skylight’s famous vegetarian chili, with black beans, chopped onion and shredded cheddar. www.skylightdinerny.com

TICK TOCK DINER

8th Ave - 34th St The largest diner in the whole of New York City (at least that’s its claim!), Tick Tock opened in 1997 and, while it may not have the mobster history of the Market Diner, it is a true taste of classic Americana. Think black checkered floors and gleaming chrome columns and you’ll have the picture in your head. Breakfast is served 24 hours, with a choice of more than a dozen omelets.

FOOD & DRINK Try: Its famous ‘disco fries’, served with mozzarella and brown gravy – perfect night on the tiles fodder. www.ticktockdinerny.com

WESTWAY DINER

9th Ave - 43rd/44th St Opened in 1988 and recently refurbed, the Westway is famously the venue in which Larry David and Jerry Seinfeld first hatched the idea of making a show, in one of its blue vinyl booths. Family owned and operated, it’s stood the test of time and remains popular among local businesspeople, tourists and late-nighters.

Try: The Westway Burger, made with feta, lettuce, tomatoes, olives, dolmada and scallions. www.westwaydinernyc.com

POM POM DINER Clockwise from top: The Skylight, Tick Tock; Theater Row, Pom Pom and Westway diners.

11th Ave - 45th St 1969 is the year Pom Pom came to town, and it’s been serving up monster-sized plates of comfort food to the nabe ever since. Don’t expect 1960s-style decor though: it’s all maroon vinyl seating, terracotta floor tiles and a giant mural of the New York skyline at night on the wall.

Try: Its cheese quesadilla, loaded with provolone, cheddar and American cheese, sour cream, salsa and guacamole. www.pompomdiner.com

THEATRE ROW DINER

W42nd St - Dyer Ave The site once occupied by the famous Kraft Coffee Shop is now a slick diner, with an interior designed by Funda Durukan. As it sits directly opposite Manhattan Plaza, there’s always the chance you might rub shoulders across the booth with a famous or up-and-coming actor.

Try: Their celebrated international frittata - a three-egg omelet with peppers, onions, mushrooms, sausage, Spanish sauce, cheddar cheese, fries and toast, all washed down with a choice of bloody Mary, mimosa or screwdriver.

SECOND HELPINGS Georgio’s Country Grill, 9th Ave 53rd St Try: Famous for its fresh juices and shakes, try the classic egg cream with icecream.

Morning Star Restaurant, 9th Ave - 57th St Try: 7oz bison burger topped with avocado and served with sweet potato fries.

Renaissance Diner, 9th Ave 52nd St Try: The wild mushroom and truffle ravioli.

The Flame Diner, 9th Ave - 58th St Try: The Flame wrap, filled with grilled chicken, tomato, mozzarella cheese and honey mustard sauce.

Galaxy Diner, 9th Ave - 46th St Try: Their Reuben specialty sandwich corned beef or pastrami with sauerkraut and melted Swiss cheese on rye bread and served with potato salad.

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FOOD & DRINK

COCKTAIL OF THE MONTH

SPRING FLING Ingredients 1½ oz American Harvest vodka ½ oz fresh lemon juice 1 fresh strawberry ¾ oz rosemary-infused simple syrup* Rosemary sprig and lemon (for garnish) Combine all the ingredients and shake vigorously. The drink should be a frothy pink color.

Garnish with a sprig of rosemary or fresh lemon.

IMAGE: ORTAL MIZRAHI

*To make home-made rosemary simple syrup, use equal parts hot water and sugar then add a fresh sprig or two of rosemary. Let the whole thing sit until it’s cooled.

Alfie’s, 9th Ave - 53rd St

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STAFF SURVEY

Know anyone who works in Hell’s Kitchen who’d be great for the Staff Survey? Don’t keep them a secret, share the love with news@w42st.com

SHAKER MAKER

The brains behind a new spring cocktail menu at Alfie’s, Jamie Monahan, talks celebrities, tourists and her latest Girls crush How long have you worked at Alfie’s?

Seven months, but I’ve been working for the owners at their sister bars on and off for five years.

Where do you travel from and how do you get to work?

I travel from Astoria Queens and I take the train to work.

What is your favorite thing on the menu?

The baby beet and goat cheese fritters salad (I’m a vegetarian).

IMAGE: ORTAL MIZRAHI

“I am an actor, singer, dancer, and producer. One day soon that will be full time but till then I sling drinks.”

Which of your own cocktails are you most proud of?

The Spring Fling is my favorite – fruity, light with a hint of savory.

What is the question you’re most often asked by customers?

“What’s your favorite drink or beer?” If you’re not sure what you’d like I can help you based on the things you’ve liked in the past. But my tastes are probably different from yours. Let me help you find something that you’ll love.

If you could serve anyone, who would it be?

We see a lot of celebrities and Broadway stars in Hell’s Kitchen and I’ve served several of them. If I could serve anyone I’d love to serve Lena Dunham – I’d love to pick her producer brain.

What is the team atmosphere like?

The bartenders and servers are great.

The kitchen staff, as well as the chef, are always very accommodating and have been really helpful when it comes to creating the new cocktail menu.

What is the most fun part of working there?

I love meeting new people, which is why I love bartending. But specific to Alfie’s it’s just a great bar with tons of whiskey, rye, bourbon and Scotch. We have a lot of rare and small batch stuff too. We are a great craft beer bar that also has really great specialty cocktails.

Are there any other places you eat and drink in Hell’s Kitchen?

My favorite place to eat in Hell’s Kitchen

Above: Jamie’s no stranger to serving celebrities. Perhaps one day she’ll be one herself!

right now is B Side pizza. I really really love that place. Incredible pizza, a truly wonderful wine selection, and really great staff.

Lots of bartenders in the area are also performers ... do you have an alternative career?

I am an actor, singer, dancer, and producer. One day soon that will be full time but till then I sling drinks for the regulars, the tourist, and occasionally the famous.

ALFIE’S 212.757.2390 www.alfiesnyc.com 9TH AVE - 53RD ST

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A wee piece of Ireland, right in Hell’s Kitchen!

Live Music - Wednesday’s 8pm (Irish), Saturdays 11pm

American Classics with Irish Influence Breakfast, Lunch and Dinner, Daily $14 Brunch on Saturday and Sunday Sunday Roast - 1pm-9pm

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FOOD & DRINK

THE HAPPY COUPLE

Pairing wine with food is a whole lot more complicated than the cliches, says Jeremy Kaplan. Then again, sometimes love is just blind

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hen asked about wine pairing, all kinds of ideas come to mind. There are so many wines in the world, and an equally large array of foods – where does one start?

There are some who will throw general, over-reaching rules like: sweet wines with Asian food; cabernet with roasts and meat; chardonnay with salmon; pinot noir with game. But consider this: does a pinot noir from Sonoma taste like pinot noir from Burgundy? A Bordeaux-style cabernet blend from Australia will be very different to one from Bordeaux. And on and on. For every rule that is right, there is one that is potentially wrong.

So without generalizing, here are some simple rules to follow:

often complex but never ponderous; aromatic, warming, palate cleansing and refreshing all at once.

Off the top of my head, I can’t think of a dish it would not pair with. Keep in mind, rosé champagne is not inexpensive – you can find many solid examples that are very reasonably priced.

Follow these rules, but experiment and, most importantly, try new things.

You’ll find wine paring is fun and an adventure. Challenge your sommelier or bartender to recommend something.

Likewise, your retailer should be able to make several suggestions. But in the end, drink what you like with what you like. If you like it, no matter if it is right or wrong, all the rules can go out the window.

GEOGRAPHY If you’re making a dish from southwest France or northern Italy, consider the wine from these regions as well.

The wines and the cuisines have been made and produced in these regions for hundreds of years, so don’t you think they go together?

CORK TALK

BOXING MATCH V TANGO It would be foolhardy to pair a spicy dish from Mexico with a light gamay; to drink a cabernet from Australia with a delicate piece of fish or sushi would be a disaster. Big dishes deserve big wine; delicate dishes something more refined.

COLOR BLIND? Consider the color of your food and the color of your wine. Dark foods – roasts, meats, stews – are best paired with red.

Light foods – chicken, fish, veal – and white is probably the way. But be on your guard: a sauce can move a light food over to the dark side.

CONSIDER THE SEASON As we move between seasons so do our food preferences. Likewise, consider changing your flavor as the days get

Dining tonight? Don’t be afraid to break the rules on wine/food perfect pairs.

“In my opinion, the wine that can pair with almost every dish on planet earth is rosé champagne.” warmer or cooler. The cabernet you enjoy in winter might not be the best match for that beef carpaccio you’re having today.

I have often been asked about the perfect pairing and the mind instantly goes to matches made in heaven. But these duos have been in existence forever and require no imagination.

In my opinion, the wine that can pair with almost every dish on the planet earth is rosé champagne. Good rosé champagne is both rich and delicate;

TERRE LAVICHE-FRASCATI This wine is made from malvasia and here it is quite neutral.

A perfect pairing with sushi when you want the fish to be the star. ($13) BEL AIR, BOURGUEIL: CABERNET FRANC, LOIRE This wine has a little bite. It’s just velvety enough and sturdy enough to stand up to spice – but a simple pasta with light red sauce and shell fish would be perfect. ($15) H GOUTORBE GRAND CRU, ROSÉ NV The ideal wine.

Period. It can pair successfully with fish, meat, sushi, roasts, cheese. You name it, it will play nice. ($69).

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FOOD & DRINK

POP YOUR CHERRY

Fruit beers. They can get a bad rap, right? But, says Ciera Coyan, maybe now would be a good time to let yourself go a little ...

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still remember the first time I had a kriek (cherry) beer. I was cocktail-waitressing at a Belgian beer bar on St Mark’s and the bartender opened a bottle by accident.

She poured all the staff samples and when I tasted mine I was blown away. I had never tasted anything like it, much less a beer!

Now that I bartend I’ve noticed fruit beers get a bad rap. Women will love them and then offhandedly say: “Oh, I don’t like beer,” as if what they’re drinking doesn’t actually count as beer. Guys will dismiss them as ‘chick beers’. In fact, fruit beers date back thousands of years, originating with those crafty beer wizards, the Belgians. Lambics are traditionally the most popular Belgian style to flavor with fruit. They’re created using a process called spontaneous fermentation. I love that phrase. It’s fun, lighthearted and playful, just like fruit beers. If someone thinks of themselves as too serious and into ‘real’ beer and won’t drink a fruit beer that’s fine: it means more delicious fruity goodness for the rest of us!

“If someone thinks of themselves as too serious and into ‘real’ beer and won’t drink a fruit beer that’s fine: it means more delicious fruity goodness for the rest of us!”

Berliner-Weisse beers hail from, you guessed it, Berlin. They’re characterized by a tart quality and in Berlin are traditionally served with essence of woodruff (a sweet, floral flavor) or raspberry syrup. Dogfish Head brewery in Maryland decided to do the sweetening for you and brew what it calls a ‘neo-Berliner Weisse’ with peaches, giving the world the lovely and effervescent

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BEER GOGGLES Dogfish Head Festina Peche

Above: Those clever Belgians teamed fruit with beer to create something that is light-hearted, playful and fun.

Festina Peche. The peach puree used in the brewing process counteracts the tart/sour quality of the beer perfectly.

It’s wonderfully balanced and incredibly refreshing, an excellent summer beer.

It’s hard to talk about fruit beers without mentioning Lindeman’s brewery.

Founded in 1822, Lindeman’s is behind the first lambics ever sold in America.

My favorite from the lineup is the Kriek. If you’re looking for balance or subtlety of flavor, this isn’t for you. Cherry sweetness is bursting out of this beer that has more in common with cherry soda than, say, a pilsner. Sometimes subtlety is overrated!

Finally, for the hop-heads who can’t be seen in public with a bottle of Lindeman’s for fear of ruining their IPA-cred, we have Ballast Point Grapefruit Sculpin. Sculpin IPA is a mainstay of this San Diego brewery and, like any good west coast IPA, it has lots of bright, citrusy hop flavor, so brewing it with bitter grapefruit is a perfect choice.

It’s loaded with juicy flavor while maintaining that hop integrity. If you’re an IPA devotee looking for something geared to summer, this is for you. If you’re hesitant to try IPAs because they’ve been too bitter or off-putting in the past, this is one to try.

Whatever brew ends up in your glass, raise it high and toast to a summer of beer.

This is a seasonal released in early June. Look for it in bottle shops, Whole Foods, and on tap at Birreria, the bar on top of Eataly (5th Ave).

Dogfish Head collaborated with Birreria and their beers are featured.

Festina Peche is an excellent outdoor beer so this rooftop bar is the perfect place to drink it.

Lindemans

These beers can be found all over the city at bars and bottle shops alike.

If you’re keeping it local, Lindemans Kriek is served in the bottle at Valhalla (9th Ave - 54th St). Try Lindeman’s Framboise and Peche there as well.

Ballast Point Grapefruit Sculpin

A limited release and very popular, this, ironically, makes it harder to find. Check your local bars with rotating tap lists like the Pony Bar (10th Ave - 45th St) or Beer Culture (45th St - 8th/9th Ave). Encourage your local bars and bottle shops to carry it.

FOOD & DRINK

COOL BEANS

Think you’re making your coffee the right way? Think again.

Tulian Sanchez explains the five ways guaranteed to make your favorite blend taste even better

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RAW MATERIALS Start with a fresh 12oz bag of coffee.

Fresh coffee should be roasted within two weeks so always buy from a reputable coffee shop to ensure you’re not getting stale coffee that’s been sitting on a shelf for months.

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GOOD GRINDER If you have a grinder at home, grind the beans yourself. But weigh them first, in grams rather than ounces so you get a more accurate reading. Play around with the weight you use each time until you find one that suits. You can produce better grinds if you use a conical burr grinder. Adjust it based on whatever brew method you’re using: fine for espresso; medium for drip; or coarse for French press. For optimal results, grind up to 30 minutes before brewing, and only grind the amount of coffee you plan to use that day. This way the coffee will be fresher and will taste better. If you don’t have a grinder, ask your barista to grind the whole beans for you, and use within two weeks.

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HOT STUFF The next step is to add water. Since 98% of the coffee you drink is water, it’s imperative to use filtered. Trust me, your coffee really will taste better as a result. Heat to between 195F to 203F by bringing it to a boil, then allowing five minutes for it to cool. If you’re serious about your coffee, you might want to

Stay fresh: Your beans should be roasted within two weeks – and don’t store them in the refrigerator!

consider investing in a timer for this scientific task (though an iPhone timer works just as well).

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HOT DATE Once the water has cooled a little, it is time to introduce it to the grinds. Grinds meet water, water … grinds. This really is a match made in heaven.

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BE COOL - BUT NOT TOO COOL! To ensure your lovely fresh coffee stays that way, keep it away from heat, light, air and moisture. The bag it comes in will do the job nicely, or place it in an air tight container at room temperature. Never store it in the freezer or refrigerator.

Tulian Sanchez started working as a coffee technician back in 2010.

He soon became an evangelist for quality coffee, introducing his best friend Robert Melo to the subtleties of America’s favorite drink. And so the pair’s journey began.

One summer day in August 2014, while driving by 326 W47th St, he spotted a store for rent.

Four months later, he and Robert were business partners, opening Frisson Espresso last December.

“No place needed this more then Hell’s Kitchen,” he says. “We talk to our customers – we literally see some of them four times a day and we love it.”

He describes the pair as “just two guys that love coffee. We drink beer, we watch sports. I love to start my day with a latte and in the afternoons with a ice latte or a cap, depending how I feel. Robert loves his mocha lattes.”

IMAGES: JAIME TORLINCASI

“Grinds meet water, water … grinds. This a match made in heaven.”

MEET TULIAN

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PROPERTY

HELL’S KITCHEN HITS THE BIG TIME This $550m project will put all others in the shade

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mages have now been released which show what the massive development at 606 W57th St will look like.

Set to become the second largest residential building in the whole of Manhattan – standing all of42 floors tall and measuring 440 feet to its roof – it will take up most of the block on the southern side of the street, west of 11th Ave.

“It is set to become the second largest residential building in the whole of Manhattan – standing all of 42 floors tall.”

Above and right: Renderings of the monster development on W57th St.

The $550 million project replaces a car dealership and garage that have now been demolished, and is set to be completed in 2017.

Its 1.2 million square feet will be split between residential apartments – 206 of

And baby makes three The imposing pyramid building, designed by Bjarke Ingels, at 625 W57th St will dominate the West Side skyline on its completion in late 2015/early 2016.

And it has now been revealed it will be joined by a little brother – another rental building, also a

Durst project. When you add that to the Helena at 601 W57th St, this means the Durst Organization will occupy the best part of a block.

The Studio V-designed project at 600 W58th St will stand ten stories tall, comprising 65 apartments, 12 of which

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NEWSFLASH

up until now that, Did you k Two, everyone r World Wa ttan who was in Manha rtments had pa moving a on May 1? to move

which will be for lower income residents – and 40,000 square feet of retail space.

A hotel originally slated in early plans no longer appears to be part of the equation.

A loan of $384 million has been secured by TF Cornerstone via a consortium of banks led by Wells Fargo.

“We’ve been working on this project for almost four years now,” said Jeremy Shell, the real estate firm’s head of finance and acquisitions. “With that came structuring a ground lease and taking the project through ULURP beginning in the prior administration and coming to a close in the new administration. We closed on the financing and are now focused on getting the project completed.

“Our current strategy for developing in the multi-family space in New York City is largely through participating in the 80/20 program and other mixed income housing models,” he added. “These programs have provided the city with much-needed affordable housing stock and historically have provided some necessary incentives to encourage rental housing production.” www.tfc.com

will be affordable. There will also be retail and community spaces factored into the plans.

Durst says it will be “a beautiful compliment to Bjarke Ingels-inspired architecture for the 57th Street building”, and is set for completion in late 2016.

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PROPERTY

A VIEW TO BUY FOR Before you go looking for your next apartment, start by working out what’s most important to you, says Ian TD Smith

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IMAGE: IGNACIO GUEVARA

K, so the rent renewal notice has arrived. I look with painfully familiar dread at what exorbitant increase my landlord has in mind for the fifth floor walk-up I have called home for five years. An apartment that started off at little over $1,500 a month is now nearing $2,500.

I survey the glory that is my 500 square feet of Hell’s Kitchen and it strikes me that I am quickly running out of space for my recent Costco haul, and am struck by the realization that it’s time to move out of my cramped apartment and find something bigger.

Luckily, I have a bit of an advantage in looking; I have pounded the pavement as a real estate broker for the past six years and have closed hundreds of sales and rentals. Being a specialist in the Hell’s Kitchen area, I have an almost encyclopedic knowledge of buildings, helping me identify the best deals for clients. This time, that client is me.

As I focus on my search I am reminded what my mother, a real estate agent for many years, would ask clients.

What are your top five things for this apartment? Everyone has his or her own individual needs, these are mine: Kitchen. I cook most of my meals so size and counter space are a must.

Size. I would like to add another 100-200 square feet, I need a second bedroom or a living room large enough to flex since I operate a home office for work.

Location. HK only – I want something between 8th and 10th Ave. Elevator. Five years of five flights of stairs is enough.

Light/view. I have looked at the back of buildings for the past few years, I now want to see my neighborhood.

Notice the order and how need/must have is in the top two and want is in the

“Figuring out what is essential for my search is exactly what I try to have my clients identify before we look at a single apartment.”

others. Figuring out what is essential for my search is exactly what I try to have my clients identify before we look at a single apartment. Now that I know what I want, I figure out what fits into my budget requirements. I am looking to spend $2,800 to $3,400 a month for my flex two apartment. This means most of the luxury buildings are out the window.

So now I’m left with five buildings I have identified through the years that fit in my list of five things and fall within the desired budget range.

In next month’s issue I’ll go into more detail about all of these and let you be the judge.

Above: Maybe it’s the location that’s the deal breaker, maybe it’s the size of the kitchen, or maybe you just want a killer view ...

Ian TD Smith is a licensed real estate broker, contact him at ian@adomee.com

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PROPERTY

MISSION POSSIBLE

Ever wondered what a concierge at luxury apartments does all day?

Wonder no more … Zayna Abdul-Wahhab reveals her secrets

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he’s the woman with the little black book to kill for. She’ll get you a table at the most in-demand restaurant; a seat in that sold-out show. She can even rent out Graceland for your birthday party!

Zayna Abdul-Wahhab is director of concierge services at Manhattan’s four Instrata residences, including Mercedes House on W54th St. And if you ever wondered what the concierge of a luxury building actually does all day, now you can find out.

“Normally I start around 10am, then I

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Above: The outdoor pool is a centerpiece of Instrata’s health club.

Left: Zayna in action.

really don’t stop … kind of like ever! But each day’s different. I work with people who have very important jobs, who have no time to find places or restaurants or anything so they depend on me.”

Regular challenges range from “I’m taking clients out and want to have a nice dinner” to “My wife wants to get dressed up this weekend” or even “I’m moving into the building and don’t know how to set up my utilities”.

“It’s a very fun job and the action never stops so I just ride that wave and am a part of it,” she says.

PROPERTY DESTINATION HELL’S KITCHEN I’m proposing to my girlfriend – where will guarantee a yes?.

Sky Terrace at Hudson Hotel, W58th St - 8th/9th Ave The perfect place to “put a ring on it”. Opening up for summer in May, this 15th-floor terrace provides captivating sunset views of the water and city. Order the kaffir limesake, then get a room!

Mom and dad are in town – where should we take them?

Birdland, W44th St - 8th/9th Ave My parents love this place. On Mondays there’s a cabaret show then great open mic performances.

You might see some celebrities here. Monday nights are when the Broadway stars come out to play.

“There’s nothing that we can’t make happen. If it exists, it can be done. Certain things are going to be more difficult, but I like a challenge.”

One resident wanted her to recreate a scene from the movie Hitch, where Will Smith takes Eva Mendes jet skiing underneath the Brooklyn Bridge. “I did that,” says Zayna, “and I got bottles of wine for them to have after.

“There’s nothing that we can’t make happen. If it exists, it can be done. Certain things are going to be more difficult,” she concedes, “but I like a challenge.”

So when someone wanted her to come up with ideas for a child’s birthday party – all across the country! – she rose to the occasion. “He gave me a couple of states he wanted to go to and I gave him some suggestions of what he could do in those states.”

And if you don’t have access to the right people and places, you’d better make it happen. “You stay on the phone and you call that helicopter company in Arizona and you get that ride for that client and his son and his wife and make his day. And if this little kid likes Elvis and wants to do what Elvis did, you rent the mansion and you eat what Elvis ate.

Which is something I’ve done. I rented out Graceland for a birthday party.”

But while clients have wide-ranging requests spanning the country, she says she loves sending guests to Hell’s Kitchen because she believes the area is what “gives New York City that heartbeat”.

“My job is about creating an experience because here in New York, what you do defines you. People go back to their peers and tell them what they’ve done.

“So people come to me and ask for things they can’t get otherwise. Without me they would be taking a look at New York magazine and Time Out with a highlighter. With no time to do it.”

So, does she REALLY know everyone worth knowing. Without taking a breath, she says: “Yeah. For sure. We definitely have the access.” www.instrataatmercedeshouse.com

Above: Killer views from a luxury space.

My teenage son is having a party – how can we celebrate in style?

Clyde Frazier’s Wine and Dine, 10th Ave - 37th/38th Ave Leave it to an ex-NBA star to build a fine dining establishment with a basketball court. Oh, and when you’re not shooting hoops, try the delectable barbecue.

A business client needs impressed – can you help me seal the deal?

Hakkasan, W43rd St - 8th/9th Ave This top-notch, hard-to-get-into restaurant has beautiful décor and an expansive menu, and is sure to delight even the most hard-toimpress clients. Don’t worry about getting a reservation, leave the hard part to me.

I want to go dancing – where can I let my hair down?

Terminal 5, W56th St 11th/12th Ave Where else can you go with live music on one floor, a DJ on the next and multiple other lounges? The line might be intimidating, but with a concierge like me, waiting won’t be an issue. Celebrity alert: Taylor Swift and Christian Bale were recently spotted here.

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PROPERTY

WHAT’S COOKING? Design trends for the home are focused on a sense of play, American manufacturing and the kitchen becoming a sociable place, discovers Maura Lynch at the Architectural Digest Home Design Show

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Above: New Yorkbased Echo Design Group is all about the print. Right: A colorful tablescape in the charity Dining by Design display.

IMAGES: MAURA LYNCH

t the cavernous raw space of Piers 92 and 94 on the Hudson River, the annual Architectural Digest Home Design Show exhibited an impressive 400-plus booths of luxury vendors, craftsmen, artists and chefs.

Spread out over four days last month, celebrities were in attendance, industry insiders were on hand to answer questions and top chefs doled out goodies to an eager audience. Noshing on artisanal cheeses, mini ham sandwiches and samplings of melt-in-your-mouth Japanese chocolates certainly helped keep the blood sugar up.

The Master Class Studio hosted seminars, lectures and panel discussions with the likes of Martha Stewart, and HGTV stars The Property Brothers (Drew and Jonathan Scott). A one-on-one followed by an audience Q&A with David Rockwell of the The Rockwell Group gave listeners a window into the designer’s philosophy. Broadway show sets Kinky Boots and On the Twentieth Century, restaurants Nobu and the new Chef’s Club in Nolita are just a few examples of this award-winning team’s efforts.

Rockwell engaged attendees with stories of his childhood inspired by the colorful marketplace of Guadalajara and seeing Fiddler on the Roof on Broadway as a young boy. And his ‘what if?’ attitude, a ‘sense of play and curiosity’, gave insight into his process as well as emphasizing the importance of connecting with clients in real time through technology.

American manufacturing was a recurring theme this year. Scott McGlasson of Woodsport Woodshop, an independent studio out of the twin cities, works mostly in American hardwood and saves money by buying fallen trees.

Reclaimed wood is more popular than ever, he said, and not just for a rustic country home.

PROPERTY

And, whereas mixing metals used to be frowned upon, gold, copper and brass now co-exist in an endless array of decorative and functional accents. Designers are more able to make changes as needed with local materials more readily available to realize their client’s vision.

A universal trend of the kitchen being the heart of the home was reinvented by The Galley, a company out of Oklahoma.

Breaking down barriers to combine food

“Drudgery becomes a thing of the past – in the kitchen of the future there are no rules.” prep with entertaining, it produces sinks that face outward, featuring multi-tiered levels for different tasks and room for a cold bar to encourage socializing.

Streamlined to make chopping, washing and all the usual chores easy, drudgery becomes a thing of the past – in the kitchen of the future there are no rules.

The explosion of hues from candycolored toasters and appliances to sleek black refrigerators can be found in the modern kitchen but the classic

Top: Candy colors brighten up the kitchen. Right: Handcrafted furniture is front and center.

Above: A canine visitor is unimpressed.

Left: Getting a handle on design inspiration.

ivory and ever-popular stainless steel are still favorites.

Ingenious designs of convertible furniture are especially sought after for smaller spaces in New York City. The days of the old Murphy bed have been updated into beautifully painted walled bunk beds that two siblings could happily share, or a large vertical shelf that transforms like a secret passageway door into a queensized bed.

There was no shortage of gorgeous accoutrements for accenting a room.

Handblown glass pieces, candles from a 400-year-old French company, paintings, sculptures and photographs were all available for the discerning home decorator. With such creative overload, even the New York studio apartment dweller could get inspired, without considering the price tag of, say, a $10,000 made-to-order Scottish wingback chair.

One needn’t have a background in interior design or art to fully appreciate the Architectural Digest Home Design Show.

There was a palpable excitement in the air where so much creativity flourishes. For the equivalent price of two movie tickets, three full days of viewing pleasure and the frequent taste treats are well worth the price of admission. Not to mention the generous handouts from vendors which included sturdy canvas bags, pens, tape measures, T-shirts, notebooks and even a sampling of ‘sex dust’.

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PROPERTY

Taste makers

Whether you like to cook, or just like to eat, these foodie ideas bring some cool to your kitchen

ESPRESSO MAKER, $34.95, EMPIRE COFFEE & TEA CO

KING AND QUEEN CHIN BOTTLE STOPS, $31, ALESSI

This makes 12 rich cups of the black stuff.

Count ‘em! A classic aluminum espresso maker, it belongs in every kitchen where coffee is drunk. www.empirecoffeetea.com

Designed in collaboration with Taiwan’s National Palace Museum, these hand-painted bottle stops give even the cheapest bottle of plonk a regal air. store.alessi.com

HELL’S KITCHEN BEANIE, $38, TUCK SHOP TRADING

OK, so we know it’s not strictly about food but … beanie? Get it?

This cool branded hat is out of stock right now (boo!) but keep an eye on the site because we’re assured they’ll be back real soon. www.tuckshopco.com

RETRO POPCORN MAKER, $79.99, BED, BATH & BEYOND

Even if you don’t remember the 1950s, you’ll still be seduced by this retro-style popcorn maker from Nostalgia Electrics.

Turn it on, pour in the kernels and oil, then add whatever cheese powder, spices or sugar you want for the perfect pop. www.bedbathandbeyond.com

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TATTOO OVEN MITT, $18.95, DELPHINIUM

Hey tough guy, get into the kitchen and show them how bad-ass you really are. This full sleeve of arm ink, meanwhile, will ensure you don’t burn your delicate little fingers … www.delphiniumhome.com

PROPERTY SHARP ACT KNIFE SHARPENER, $15.95, DELPHINIUM

Sharpening a knife takes on a death-defying thrill when you bring a mysterious wooden box and an element of audience participation into the equation. Take a bow … www.delphiniumhome.com

SET OF SIX DEMITASSE SPOONS, $33, DOMUS

Smaller than a teaspoon, these delicate ‘baby’ spoons are generally used for coffee and to show off at dinner parties. “You’ve never heard of demitasse before? How very droll …” www.domusnewyork.com

OFFICIAL HELL’S KITCHEN CHEF’S JACKET, $79.95, SHOP FOX

Are you a demon cook? Show them you mean business with these official chef’s whites. And even if they don’t like what you serve up, they’ll be too intimidated to do anything about it. www.shop.fox.com

COOK BOOK, $35, AMY’S BREAD

FOOD PILLOWS, $65, UNCOMMON GOODS

You’ve sampled the delights of this famous Hell’s Kitchen bakery – now attempt to replicate them in your own kitchen. Rewritten, updated, and with eight new recipes – plus a chapter on sandwiches – this book caters for even the most beginner of bakers. shop.amysbread.com

On a diet? That’s cool – you can still indulge your love of food without actually indulging yourself. These pillows, designed by Ronda J Smith, combine her twin loves of photography and sewing (and, pretzels!), and are hand-made in Brooklyn. www.uncommongoods.com

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GALLERY

#W42ST Hashtag your Instagram pics and they could star in the mag!

The sun has been shining on Hell’s Kitchen – and you lovely Instagrammers have been out there capturing the start of summer, from the rooftops, on the streets ... and in the bars. Well, who can blame you?

Don’t forget, anyone can get involved – just tag your Instagram pics #W42ST and they just might end up in next month’s mag!

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GALLERY

57

HEALTH & FITNESS

Let's go outside Get in touch with your inner caveman. Trainer Louis Coraggio explains how

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inally we have the weather we’ve been waiting for. And as the temperature rises, so should your heart rate. Try to make the most of these warmer days by getting outside and increasing your daily activity. The trick to making exercise a habit is to make it fun.

Working out outdoors is a great way to discover local parks in Hell’s Kitchen, and taking your workouts from indoors to outdoors adds another dimension to your fitness routine. It strengthens the mind, rejuvenates the body and renews the spirit.

Japanese studies show that walks in a park reduces blood pressure and cortisol levels. At the same time you get the added immune strengthening benefits of vitamin D – something we’ve all been lacking over the winter.

Outdoor fitness also adds a sense of adventure and connection to your environment, your community and your physical capabilities. This dates back to our paleolithic ancestors.

Two and a half million years ago, our ancestors used their physical abilities to survive. Fitness has now adopted this moment in time in the paleo fitness trend, or the ‘caveman workout’. There are four key principles behind this trend.

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IMAGES: PHIL O’BRIEN

“Taking your workouts from indoors to outdoors adds another dimension to your fitness routine.”

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Balance Practice balancing on uneven objects such as rocks, boards, fences and ropes.

Be creative.

Short Bursts of Intensity Use your whole body to perform a task such as lifting heavy items (such as boulders or jugs of water), pushing heavy objects or sprinting. Make it short but intense. Even several seconds of intense workouts will be beneficial.

Endurance Slow and steady takes the prize.

Take some time each week to do something that requires endurance such as going on a hike, long walk or bike ride. Play is also important. Spend time each week playing a sport that you enjoy.

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Above: Can you feel it?

That’s all the vitamin D rushing through your bloodstream. Feels good, doesn’t it?

HEALTH & FITNESS 4

Your body as a whole Exercise such as walking, climbing, hiking, squatting, lunging, pull-ups, ups, jumps, etc, favoring exercise that work with your body in a natural way.

When planning your outdoor adventure, be inventive. Benches aren’t just for sitting – you can use them for stepups, push-ups and squats. Wrap a resistance/elastic band around a pole or rail and start sculpting your muscles. A vigorous workout can be created with a brick/concrete wall and a medicine ball.

Being active outside will make you feel better inside.

And did you know that Hell’s Kitchen has four parks that offer a variety athletic activities?

McCaffrey Playground, W43rd St - 8th/9th Ave, includes basketball and handball courts, restrooms and a playground.

Hell’s Kitchen Park, 10th Ave 47th/48th St, has basketball and handball courts, a playground and chess/checker tables.

Hudson River Parks starts in Tribeca and ends in Clinton. There is a bike/ running/rollerblading/walking path that can be used to travel along this five-mile outdoor park. Piers 76, 79, 81, 83, 84, 86, 95, 96, 97 (www.hudsonriverpark.org) provides bike rental, kayaks, standing paddle boards and tennis – see the website for details. This is the only listed park that requires permits for some activities, such as reserving tennis courts and group activities.

De Witt Clinton Park, W52nd St.11th/12th Ave offers sports fields used for basketball, baseball, soccer, and handball, and hosts a sports festival in August.

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THE HUDSON RIVER ROUTINE About Louis He started fitness training at 19, and completed a degree in exercise science at Adelphi University.

He owns and manages Body Architect LLC, specializing in training private clients.

He is a fitness expert for Fox 5 News and has been featured in Redbook, Self, Weight Watchers and Cosmopolitan magazines.

His ultimate goal is to empower the inner athlete that lives in each of us.

No more excuses, people. Working out in the open air is not only great for you; it’s free. Trainer Nathaniel Oliver guides you through the where, the how and the what to bring What to bring: Water bottle.

Light snack for after the workout Towel (or yoga mat).

Where: Pier 84 on 43rd - 12th Ave. The best area is at the end of the pier by the benches, where there’s more room and not a lot of people. This is where I bring some of my clients and I use the same area for my own workouts.

When: This location can get busy, so mornings are best to avoid crowds.

Routine: Start with a five to eight-minute warmup. At the benches looking north (facing the Intrepid), run the distance across the pier, two or three times back and forth in a light jog. If you feel you need a little extra, at the end of each jog, do a set of 10 to 20 jumping jacks. The number depends on how hard you want to push yourself.

For 20 to 25 minutes of strength

training, do the following exercises consecutively, with 12 to 15 reps each.

1. Step-ups on the benches.

2. Push-ups.

3. Tricep dips.

4. Squats.

5. Abdominals (pick one of your favorite ab exercises).

6. 10 to 20 jumping jacks.

If it’s your first time doing this routine or you’re new to exercising, start with a couple of sets. For the more advanced, do three or four. After you complete all six exercises, rest for at least 90 seconds but no more than 120 seconds. Basically, you want to rest until your breathing goes back to normal.

Cool down: Take out your mat and do five to eight minutes of light stretching for all your muscles. This is very important, so don’t rush it. Your body will thank you.

Snack time: Enjoy a post-workout snack to help you recover. While you eat or drink, take advantage of the scenery. We often take it for granted, but it’s really something special to live in Manhattan and be able to appreciate it. nathaniel@fitnessruns.com

When bringing your activity outdoors, dress in light layers. A lightweight fabric that features quick-dry, anti-bacterial and odor-neutralizing properties is best. Uniqlo has a nice selection. If you’re on the hunt for elastic/resistance bands, spri.com has an excellent selection. My personal favorite are super bands for assisted pull-ups. Remember to wear a 30SPF, and if you’re listening to a headset, keep your music at a level you can hear both your tunes and your surroundings. www.bodyarch.com louis@bodyarch.com Twitter: @bodyarchitect

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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.

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RIDE FIRST

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Freelance illustrator, fine artist and graphic designer. Specialties range from tightly-rendered portraits to lush, playful typography, hand-lettering and repeat patterns. www.speakeasyillustrations.com @shespeakseasyy shespeakseasy shespeakseasy

HEALTH

DON’T FORGET TO BREATHE A school in Hell’s Kitchen is teaching kids the power of mindful breathing

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classroom full of teens.

Lunchtime is over and spirits are high. It’s a pretty typical scene being played out in schools all over the country. But in this particularly classroom, when a single chime plays out all is suddenly silent.

No laughing. No joking. It’s uncanny.

This is City Knoll Middle School, where regular sessions of mindful breathing are factored into the school day alongside the rest of the more traditional curriculum. Arithmetic, art, sport … oh yeah, and don’t forget to breathe!

“It’s essentially a short meditation where kids focus on their breath,” says Victoria Armas, City Knoll’s founding principal. “We started once a day first thing in the morning when they got here.

After a couple of weeks we went to twice a day.”

Now they’re four times daily, for three minutes each time – in the morning, after break, after lunch, then before they all go home.

“It’s calming them; it’s working on their ability to focus.”

“Kids are noticing they’re getting more oxygen to their brain,” she says.

“It’s calming them; it’s working on their ability to focus. They can let go of things that might be bothering them when they come back from recess, for example, or when they’ve come in in the morning. It just sets the tone for how things are going to unfold from there. So it’s had some really positive impacts on a lot of our students.

“I mean,” she adds, “these kids are 11 and 12 years old so not all of them engage in the way we’d like them to, but the kids lead it. We have chimes in every classroom, so they know they take a position where they’re sitting up tall, their hands are in their lap facing up, they’re relaxed, they close their eyes or

Above: The evidence indicates that four sessions of three minutes each helps focus children’s minds and reduce stress.

they look down and just focus on their breath.”

The school opened in September and the concept of mindful breathing is, perhaps, an unusual one for students to get their heads around. So Victoria is not naive enough to imagine it will always go peacefully.

“I had to speak to a young man this morning who had a bit of an attitude about it, but he recognizes the benefits and he brought himself back into line.

“Do we have situations? Absolutely.

But we remind kids about some of the tools – and these are tools – they can take into life and use here at school that are helpful.

“And even if they don’t want to engage, we at least ask them to sit quietly and they do that – they are respectful.”

Most sessions come with a debrief, where the kids ask themselves things like: what did I notice about my body during that time? Was I able to stay with my breath or did my mind wander?

“We acknowledge that – our minds do wander,” says Victoria, “But if we can practice just staying with our breath, we’re training our minds to focus.”

It’s part of a program called Mind Up, which has qualities like selfawareness, self-regulation, social awareness and responsible decision making at its center.

“We’ve shared with the kids what a stressed brain goes through, and how mindful breathing, acts of kindness, collaborating with peers, engaging with things you enjoy, being kind to yourself as well, creative kinds of things – how they can improve that.”

The reaction from the wider schools community is mixed, says Victoria.

“There are folks who have been on both sides of the fence. It boils down to 12 minutes a day. That’s 12 minutes that we’re not doing something else but we’ve found it to be valuable and a way for us to really ground kids and to be able to do better.

“Academics are really, really important to us, but without the social and emotional aspects and the support of that, the academics are hard for some students. We’re trying to approach it from a holistic standpoint and support our youngsters in the best way we can. It’s kind of unique, but I think the majority of youngsters see the benefits.” www.cityknollms.org

BODY OF EVIDENCE

According to the American Psychological Association, mindfulness is proven to: • Reduce stress.

• Improve focus.

• Improve memory.

• Cause subjects to be less emotionally reactive (people were able to disengage from emotionally upsetting pictures and focus better on a cognitive task).

• Encourage cognitive flexibility (encouraging the skill of selfobservation).

• Improve relationship satisfaction, and the ability to respond well to relationship stress as well as communicate one’s emotions to a partner.

• Enhance a sense of morality, intuition and moderate fear.

• Increase immunity, improve wellbeing and a reduce distress.

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nachoguevara.com nachoguevara73

facebook.com/nachoguevaraphotography

HEALTH

What’s eating you?

There’s more to anorexia, bulimia and binge-eating than the cliches but, with care and understanding, they can be beaten, says Dr Tama Lane

Y

o momma so skinny she hula hoops with cheerios. Yo mama so skinny, I could blind-fold her with dental floss. “I threw up for three straight days. I don’t know how models do it.” “Channeling my inner bulimic.” “You are adorable. I could eat you up … well, if I ate.”

ROFL right? Who doesn’t enjoy a good yo momma joke or the sitcom punchlines about excessive dieting and eating disorders. Let’s face it, it is a cultural norm to joke or even secretly admire widening thigh gaps, thinspiration and pro-ana pics, or the emaciated appearance of models and actors. These jokes are rampant and perpetuate the stigma that is often tightly linked to myths and falsities surrounding eating disorders – selfinflicted lifestyle and vanity choice; rich white-girl problem; a fast way to lose 10lb; mothers are to blame; simply eat and get over it. However, by holding on to these assumptions, we minimize the devastating impact of chronic restrictive eating, purging and bingeing habits across all educational, socioeconomic, racial, cultural and religious groups.

Eating disorders are relentless and hold the sufferer emotionally and physically hostage, robbing them of a contented life. Like a domino effect, eating disorders impact family members and those around the individual.

Understandably, when a friend or family member shows signs of an eating disorder, the first impulse is to charge in and fix the problem, especially when the solution appears to be on the outside.

As Robert Burns states: “The best-laid schemes of mice and men often go awry.” Think of a car crash. Will knowing who or what caused the crash change the outcome? Discovering the how and why is important, but not so useful for individuals free-falling and attempting

to cope with the daily stress of living.

So, let’s change the conversation and overhaul how we talk about eating disorders.

Acknowledging and understanding the visible and invisible parts

Similar to our relationships with family or romantic partners, our relationship with food can be a love-hate tug-of-war. We all depend on the sustaining power of food; however, weight and food consumption are sensitive topics. Rather than bee-line for the standard “you look too thin”, “we never see you eat” conversation, initiate a dialogue beyond the obvious. Focus on understanding what’s going on inside.

An eating disorder is far beyond restrictive intake, purging, excessive exercise or bingeing. Beneath the surface is an individual trapped in a cycle, trying to feel in control and suppress overwhelming emotional conflicts or difficulties. There are more meaningful chapters to their story, better understood by engaging questions that deepen our understanding beyond labels and misconceptions.

EATING DISORDERS IN NUMBERS

1 2

Eating disorders have the highest mortality rate of any mental illness

Up to 24 million people of all ages and genders suffer from an eating disorder (anorexia, bulimia and binge eating disorder) in the US.

3

An estimated 10% to 15% of people with anorexia or bulimia are male.

4

81% of 10-year-olds are afraid of being fat.

Break the cycle of blame, shame and finger pointing at mothers

Despite the laughable articles that moms are to blame, in reality there can be a combination of events or one specific direct cause of eating disorders – genetics, culture, social, environment, conditioning and trauma. We live in a culture where we expect speed-of-light answers, and finger pointing provides the illusion of a quick fix for this complex psychological illness. There are no magical tonics and even Dr Oz can’t solve this one. If the blame game has started, call a truce as there are never any winners. ‘You’ statements and blaming the person with the disorder will make them more defensive, secretive and less likely to talk to you. What’s imperative is to create a safe space and dialogue that does not exacerbate shame, defensiveness, blame or guilt.

Everyone has an opinion but there are no simple solutions

Friends and family will assume the role of amateur eating disorder therapists.

Everyone will have an opinion. Eating disorders are undeniably complex – no two cases are the exact same. The most valuable form of support you can do is encourage (not force) treatment.

The longer an eating disorder remains undiagnosed and untreated, the greater the chances for irreversible and lifethreatening health problems. The visible symptoms are just the tip of the iceberg and the physical and emotional damage can be severe.

The eating disorder emotional roller coaster contains highs and lows, feeling in and out of control, accepting and devaluing themselves, and is one that is often hard to get off. However, the story does not have to end here as it is indeed possible to get off and thrive with psychological and medical support.

Dr Tama Lane is a clinical psychologist who is a proud resident of W42ST. She has her private practice of the UWS (www. nypng.com) and is an activist for survivors of trauma and torture. You can email her at drtamalane@ gmail.com, twitter @DrTamaLane, Facebook Dr Tama Lane

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HEALTH

JUST BECAUSE YOU CAN, DOESN’T MEAN YOU GOTTA Attorney Jonna Spilbor’s guide to what same sex couples who choose not to tie the knot need to know

A

s a busy lawyer whose clientele is largely comprised of unhappily married people wanting to untie their knots, I should not have been surprised when Monica (not her real name) walked through my door seeking a divorce from her wife, Maryann (also not her real name), long before the marriage equality movement made its way to New York.

Up to the day Monica walked into my office, I had spent a good many of my 22 years in practice helping husbands and wives divvy up their assets, debts and offspring. My days consist of expertly negotiating who gets the kids for Christmas in even years, what time to drop off Junior every other weekend and whether the boob job you charged on the marital credit card after your husband was caught cheating is community debt.

But my first same-sex divorce case came with a special set of challenges.

And, while divorce may have gotten a bit easier for my friends in the gay community, it doesn’t suck any less for same-sex couples.

If you are one half of a committed couple – same sex or not – and thinking about getting married, I want you to think about this: just because you can, doesn’t mean you gotta.

I’m not suggesting you blindly play house outside of wedded bliss. Hell no. What I am suggesting is that you play business outside of wedded bliss.

Unmarried individuals who cohabit or otherwise commingle their lives can easily put into place simple legal documents to save them from an expensive court battle down the road when they break up, or if one of them dies without the other having access to the resources to keep the lights on and the rent paid.

In my office, we’ve grouped several

“Divorce may have gotten a bit easier for my friends in the gay community, but it doesn’t suck any less for same-sex couples.” necessary documents together and call them simply a ‘co-habitation package’. It consists of the following: A simple will. If your greatest possession is a pair of socks and you have no family to leave them to, you can pretty much stop reading now. However, if you own anything of value, or have children, or debt your heirs may get saddled with, or are parent to a pet your mother either dislikes or is allergic to, YOU NEED A WILL. Once you get a will, you need to tell at least two people where it is. If your attorney does not keep it for you, get a safe or a safe deposit box and let two of your trusted friends or family members know how to get to it. A will that can’t be found is as good as a will that never was.

A power of attorney. This will allow one or two others to handle a variety of activities as if he/she were standing in your shoes. It takes effect while you are alive but unavailable (say, you’re out of the country) or incapacitated. Things such as banking, paying bills, acquiring property, etc can all be done by a person or persons to whom you grant this authority. Don’t worry, powers of attorney can be revoked at any time should you change your mind.

Health care proxy/living will. To pull the plug, or to not pull the plug, that

1

2 3

4

is the question. A living will is a written statement of an individual’s wishes regarding medical treatment that will kick in if you are too ill to speak for yourself. A health care proxy empowers another person to make decisions for, including whether to provide lifesustaining treatment. So be careful to assign this authority to a person who likes you – a lot.

Disposition of remains. This is as gross as it sounds but you’d be surprised how few people know how their loved ones wish to spend eternity.

Do you want to be buried? If so, where?

Cremated? Organs donated? Do you want to push up daisies in your blue tie or your red tie? These are the type of directives contained in a Disposition of Remains document.

A property sharing agreement (aka, cohabitation agreement). This contract may save the day should you end your relationship while you’re both still breathing. Think of it as a pre-nup, without the ‘nup’. And remember, your property includes your pets. Before bringing a pooch into the relationship, you should agree in writing where this fur-baby will reside if you break up.

If you hold some property jointly – say, a bank account – chances are you won’t be able to include that in your will because, upon your death, ownership automatically reverts to the joint holder.

What may be worse is, if you don’t die, but instead the co-owner on your bank account decides to remove all the cash and fly to Bora Bora without you – which can happen, legally – you need a live, human voice to convince you to keep the bulk of your money where only you can access it. A DIY website can’t do that.

There you have it. Everything you needed to know about cohabitating but were too in love to ask. Well, at least the basics.

6

7

Jonna M Spilbor is an attorney, columnist and legal analyst appearing regularly on television, radio and print. She’s a dedicated blogger at www. gutsygirlsguide. com, podcaster and the founder of a series of Positively Divorced Empowerment Workshops.

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PETS

Wagging

Freddie Pickles

W

IMAGES: PHIL O’BRIEN

hen Freddie Pickles went missing, last seen in the vicinity of W57th St - 11th Ave, the internet immediately swung into full “Find Freddie” mode.

Happily, the search was a success and, the next day, the runaway pup was found curled up in a warehouse on Pier 90. To celebrate, he’s this month’s honorary Wagging Tale. Take a bow, Freddie Pickles.

Human’s name: Jeanine.

Breed: My best guess is I’m a beagle/ Jack Russell mix. I was a rescue dog, though. My humans adopted me from a shelter in New Jersey, but I was born a street dog in Puerto Rico, so I can’t be completely sure of my breed.

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Age: 9 months.

Best friends: My mom and dad of course!

But my best doggy pals are Scooby and Porter, who I play with every day at the Clinton dog run on W52nd St - 11th Ave. What makes me bark? I’m a pretty quiet dog, actually – but give a protective growl when I hear people or other dogs in the hallway outside the apartment.

Three words that describe me: I like to think I’m “cautiously curious” about everything. But I’m also smart, funny and loving.

My confession: Running away is a pretty good one, though I may have other secrets I haven’t revealed yet!

Running away for a day was plenty of drama for a while though.

Dido and Huckleberry Human’s name: Karen Breed: Shih tzu.

Age: Eight and six.

Best friends: Each other.

What makes us bark?: If somebody’s at the door. And when we play we make like Gremlin sounds, but we’re not yap pity.

Three words that describe us: Dido’s a total diva, but we’re really just sweet and playful.

My confession: Dido: I always go up to strangers and act like I don’t get fed at home. My human hates that!

tales

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

Bear Penny Human’s name: Aaron Breed: Puggle Age: Two years.

Best friends: Lucy, a Jack Russell.

We’re like two peas in a pod.

What makes me bark?: Any time I assume my human’s going to be at the front door, that gets me excited.

Other than that, anything outside really – birds, cats walking by.

Three words that describe me: Angel, adorable, loving.

My confession: I’m a pretty wellbehaved girl.

Human’s name: Luanne.

Breed: Yellow lab.

Age: Ten and a half.

Best friends: I have lots – Tucker and Charlie are the main ones.

What makes me bark?: When someone comes to the door, or when deer run by the house.

Three words that describe me: Kind, gentle, amazing.

My confession: I’ve always been an angel. But one time I ate a whole cedar tree – it was six feet tall. I ate the whole thing and was sick for a couple of days. I’m actually a search and rescue dog – I’ve done a lot of charity work going to the hospitals, to the children’s cancer clinic. I’m also part of the reading program, where kids read to me.

Hudson Human’s name: Kelsey.

Breed: French bulldog.

Age: A little over a year.

Best friends: A lot of Gotham West best friends – Oliver, Lucy and Porter.

What makes me bark?: I bark for treats, and when there are strangers in the apartment.

Three words that describe me: Cuddly, loving, silly.

My confession: I like to steal socks – I take them away and hide them where my human can’t find them.

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PETS

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

UP TO SCRATCH

GOT IT LICKED

DESIGNER DINING

TREE’S COMPANY

This is a scratching post, bed and toy all in one. Which is good news for Kitty. The good news for your couch is that the texture is completely different from the rest of your furniture, so should discourage her claws from going off-piste.

Orca Scratch ’n’ Shape, $23.99, www.drsfostersmith.com

Inspired by Eames, designed for your pet, this food/water bowl set is handmade from baltic birch plywood, high pressure laminate and welded steel, while the raised position encourages more comfortable and healthier feeding.

Modern pet feeder, $68, www.etsy.com

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Designed with the multiple pet household in mind, there are five interchangeable spout rings in this sleek fountain, delivering fresh flowing, filtered water from all angles.

Pet fountain, $82.27, www.petco.com

This bird perch truly is a thing of beauty. Hand carved from a coffea tree, your parrot will have a natural habitat on which to play. Two bowls hold bird seed and hanging toys provide entertainment. Admit it … you’re thinking of buying a parrot.

Hand carved tree perch, $995.95, www.hammacher.com

PETS

KING KONG KITTY

LA BELLA LULA

NO DUMP

PLAY WITH YOUR FOOD

JUST HANGIN’

A RARE TREAT

Bring the cityscape indoors – and watch as your cat attacks! This hard-wearing cardboard toy is easily assembled and, unlike some scratching posts, actually looks cool in your apartment.

Cats Attack scratching post, $33.29, www.perpetualkid.com

All that mental and physical stimulation is fine, but what your cat really wants from this fun gizmo are the treats inside. Fortunately for your favorite furball, it obliges. Used at mealtimes, it will also help fight feline obesity by slowing down greedy gobblers.

Kong Cat Wobbler, $17.99, www.chewy.com

The design genius that is Alessi makes even the humble dog bowl look cool, thanks to the sleek stainless steel styling complete with ‘mountain’ lid and the little dog Lula howling at the moon. Dinner is served ...

Alessi dog bowl, $66.99, www.nova68.com

Designed for athletic kitties, the Cat’s Trapeze encourages climbing, while discouraging the systematic destruction of curtains and furniture. It comes in a two and three-cushion design. And when playtime stops, it provides a cosy place for a catnap.

Cat’s Trapeze, from $99.99, www.catstrapeze.us

What goes in must come out, right? Thank the brains behind this product, then, for providing the world’s most chic kitty litter. This designer cat box even has an interior panel to stop litter being kicked on to the floor, and storage space for ‘accessories’.

Cat box, $119.95, www.designerpetproducts.com

Your pooch might be a little disappointed when they discover these meaty treats don’t taste like the real thing. But they’ll provide hours of entertainment for you. And, hey, they squeak, too. Who doesn’t like a squeaky sausage?

BBQ Grillers, $5.99 each, www.drsfostersmith.com

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Animal Care

Directory

New York Beer Company

Luxe Den Salon & Spa

Liberty Bicycles

www.nybeercompany.com

www.luxe-den.com

www.libertybikesny.com

Coco and Toto

321 W44th St - 8th/9th Ave (212) 245-2337

www.cocoandtoto.com

Pacha New York

Massage Envy

Metro Bicycles – Hell’s Kitchen

www.pachanyc.com

www.massagenvy.com

www.metrobicycles.com

730 11th Ave - 52/53 St (212) 956-5822

519 8th Ave - 35th/36th St (212) 9716100

The Spot Experience

618 W46th St - 11th/12th Ave (212) 209-7500

www.thespotexperience.com

Scallywag’s Irish Pub

Pura Dermatology

Delis, Food & Drink

www.scallywagsnyc.com

www.puradermatology.com

941 8th Ave - 56th/57th St (212) 245-0007

600 W42nd St - 11th/12th Ave (646) 767- 4199

525 W42nd St - 10th/11th Ave (212) 473-3689

846 9th Ave - 55th/56th St (212) 757-2418

Westside Animal Hospital

508 9th Ave - 38th/39th St (646) 490-4803

www.westsideanimalnyc.com

The Pony Bar

West Vibe Hair Salon

www.theponybar.com

www.westvibe.com

453 W46th St - 9th/10th Ave (212) 247-8600

446 W38th St - 9th/10th Ave (646) 706-7747

Auto Services

637 10th Ave - 45th/46th St (212) 586-2707

415 W54th St - 9th/10th Ave (212) 265-3120

The Jolly Monk

Beer, Wine & Spirits

www.jollymonknyc.com

460 W34th St - 9th/10th Ave (212) 564-6830

54th Street Auto Center www.54thstreetautocenter.com

Cybert Tire and Car Care 726 11th Ave - 52nd St (212) 265-1177 www.cyberttire.com

Bars & Clubs

Alquimia Bistro Bar

506 9th Ave - 38th/39th St (646) 370-3578 www.alquimianyc.com

House of Brews

302 W51st St - 8th/9th Ave (212) 541-7080

www.houseofbrewsny.com

Iron Bar

713 8th Ave - 45th/46th St (212) 961-7507 www.ironbarnyc.com

Molloy’s Irish Pub

737 9th Ave - 49th/50th St (212) 247-3400 www.molloyspub.com

Mr. Biggs Bar & Grill

596 10th Ave - 43rd/44th St (212) 246-2030

www.mrbiggsnewyork.com

701 9th Ave - 48th St (646) 657-0080

Tir Na Nog

315 W39 St - 8th/9th Ave (212) 760-0072

451 W46th St - 9th/10th Ave (212) 265-6794

34th Street Wine & Spirits

www.34thstreetwineandspirits.com

42nd Street Wine Loft

www.tirnanognyc.com

507 W42th St - 10th/11th Ave (212) 736-1375

Beauty & Well-being

Grand Cru Wine & Spirits

9th Avenue Barbershop 495 9th Ave - 37th/38th St

www.9thavenuebarbershop.com

Albano Salon

450 9th Ave - 35th/36th St (212) 967-4726

www.albanosalonnyc.com

Best Barber

694 10th Ave - W48th/19th St (646) 791-0560

570 11th Ave - 43rd/44th St (646) 682-9278 www.grandcruny.com

Ninth Avenue Vintner – Liquor Store 669 9th Ave - 46th/47th St (212) 664-9463

www.ninthavenuevintner.com

Veritas Studio Wines

www.bestbarber.nyc

527 W45th St - 10th/11th Ave (212) 581-3163

David Ryan Salon

Cycle Shops

www.davidryansalon.com

693 10th Ave - 47th/48th St (212) 247-3300

429 W46th St - 9th/10th Ave (212) 956-1830

Erik’s Barbershop

660 10th Ave - 46th/47th St (212) 459-2884

www.eriksbarbershop.com

Al’s Cycle Solutions

653 10th Ave - 46th/47th St (212) 581-4500

Bread & Honey

www.breadandhoneynyc.com

Empire Coffee & Tea Company 568 9th Ave - 41st/42nd St (212) 268-1220

www.empirecoffeetea.com

Garden City Deli

607 9th Ave - 43rd/44th St (212) 974-0573

International Grocery 543 9th Ave - 43rd/44th St (212) 279-1000

www.internationalgrocerynyc.com

Port Deli

681 8th Ave - 43rd/44th St (212) 245-2362

Poseidon Greek Bakery 362 W45th St - 8th/9th Ave (212) 757-6173

Schmackary’s Cookies 362 W45th St - 8th/9th Ave www.schmackarys.com

Sea Breeze Fish Market 541 9th Ave - 40th St (212) 563-7537

www.seabreezefishmarkets.com

Stiles Farmers’ Market

www.alscyclesolutions.com

352 W52nd St - 8th/9th Ave (212) 582-3088

Enoch’s Bike Shop

Tehuitzingo Deli & Grocery

www.enochsbikes.com

www.tehuitzingo.net

480 10th Ave - 36th/37th St (212) 582-0620

695 10th Ave - 47th/48th St (212) 397-5956

Taqueria Tehuitzingo

578 9th Ave - 41st/42nd St (646) 707-3916

Westerly Natural Market 911 8th Ave - 54th/55th St (212) 586-5262

www.westerlynaturalmarket.com

Florists

Fresh Cut Flowers, Inc.

444 W43rd St - 10th/11th Ave (646) 473-0274 www.freshcut444.com

Health & Fitness

CrossFit Hell’s Kitchen NYC 315 W36th St - 8th/9th Ave (646) 234-8425

Jadite Custom Picture Framing 662 10th Ave - 46th/47th St (212) 977-6190 www.jaditeart.com

Bricco Ristorante

Lanyon36

365 W36th St - 8th/9th Ave www.lanyon36.com

M2 Organic Cleaners 826 9th Ave - 54th/55th St (212) 954-7417

www.prudencedesignsnyc.com

347 W36th St - 8th/9th Ave

The ReGallery

362 W36th St - 8th/9th Ave

www.facebook.com/theregallerynyc

330 W42nd St - 8th/9th Ave (212) 695-4444

Restaurants, Diners & Cafes

Mid-City Gym

647 W42nd St - 11th/12th Ave (212) 594-4312

www.midcitygym.com

Adella

www.medriteurgentcare.com

345 W42nd St - 8th/9th Ave (212) 757-0850

www.42ndstrestaurant.com

Rolates Pilates www.rolates.com

Afghan Kebab House

Professional Services Epstein’s Paint Center 562 W52 st - 10th/11th 212-265-3960

www.epsteinpaint.com

Gotham Mini Storage

501 10th Ave - 38th/39th St (212) 931-5731

www.gothamministorage.com

Hartley House

413 W46th St - 9th/10th Ave (212) 246-9885 www.hartleyhouse.org

www.biscolatte.com

545 9th Ave - 40th/41st St (212) 465-1530

Dafni Greek Taverna

325 W42nd St - 8th/9th Ave (212) 315-1010 www.dafnitaverna.com

continued over

304 W56th St - 8th/9th Ave (212) 245-7160

Frisson Espresso

www.bricconyc.com

326 W47th St - 8th/9th Ave (646) 850-3928

The Cafe Grind

Green Nature Coffee House

www.thecafegrind.com

www.ohmygoshcoffee.com

477 10th Ave - 36th/37th St (212) 279-4100

555 W42nd St - 10th/11th Ave (917) 916-9408

TO GET YOUR HELL’S KITCHEN BUSINESS LISTING IN HERE:

42nd Street Pizza

410 W43rd St - 9th/10th Ave (212) 273-0737

939 8th Ave - 55th/56th St (212) 247-9603

www.cupcakecafe-nyc.com

Bis.Co.Latte

www.keepyourhomeclean.com

353 W48th St - 9th/10th Ave (646) 238-5924

Manhattan Plaza Health Club

MedRite

www.betterbeing.net

667 10th Ave - 47th/48th St (212) 581-3900

Prudence Design & Events

www.mphc.com

Cupcake Cafe

537 9th Ave - 40th/41st St (212) 353-1986

Keep Your Home Clean

www.crossfithellskitchen.com

482 W43rd St - 9th/10th Ave (212) 563-7001

Better Being 940

www.adellanyc.com

764 9th Ave - 37th/38th St (212) 303-1612

Azuri

465 W51st St - 9th/10th Ave (212) 262-2920 www.azuricafe.com

Baluchi’s Indian Food

#W42S ITN

AVEN IT’S HE KITCHEN HELL’S

Get one of these in your window

#Yourbiz

493 9th Ave - 37th/38th Ave (212) 695 2222 www.baluchis.com

Email us at sticker@w42st.com

El Azteca Mexican Restaurant, Bar & Grill

HAPPY CINCO DE MAYO TO ALL OUR FRIENDS IN HELL'S KITCHEN

739 9th Avenue

(between 52nd & 53rd Street)

(212) 307-0616

Restaurants, Diners & Cafes (cont.)

Hell’s Chicken

641 10th Ave - 45th/46th St (212) 757-1120

www.hellschickennyc.com

Il Forno

713 8th Ave - 45th/46th St (212) 247-1978 www.ilfornonyc.com

Jonny’s Panini

439 9th Ave - 9th/10th Ave (646) 484-5733 www.jonnypanini.com

Kava Cafe

470 W42nd St - 10th/11th Ave (212) 239-4442 www.kavanyc.com

Landmark Tavern

626 11th Ave - 46th/47th St (212) 247-2562

www.thelandmarktavern.org

Lucky’s Famous Burgers 370 W52nd St - 8th/9th St (212) 247-6717

www.luckysfamousburgers.com

Market Diner

572 11th Ave - 43rd/44th St (212) 244-2888 www.marketdinernyc.com

Nano Ecuadorian Kitchen 691 10th Ave - 47th/48th St

Oovah

Troy Turkish Grill

www.oovahnyc.com

www.troyturkishgrill.com

496 9th Avenue (212) 967-3892

www.piopio.com

www.tulcingorestaurant.com

604 10th Ave - 43rd/44th St (212) 459-2929

Pom Pom Diner

610 11th Ave - 45th/46th St (212) 397-8395 www.pompomdiner.com

Quinn’s NYC Bar and Grill 356 W44th St - 8th/9th Ave (212) 445-0131

338 W46th St - 8th/9th Ave (212) 581-8482 www.sangria46nyc.com

Sergimmo Salumeria 456 9th Ave - 35th/36th St (212) 967-4212 www.sergimmo.com

SIRI Thai

641 10th Ave - 45th/46th St (212) 245-4601 www.sirithainyc.com

www.staghornsteakhouse.com

830 9th Ave - 54th/55th St (646) 669-7828 www.noodiesnyc.com

315 W36th St - 8th/9th Ave (212) 239-4390

Tartina

653 9th Ave - 45th/46th St (646) 590-0577 www.tartinanyc.com

The Jolly Goat

517 W47th St - 10th/11th Ave (646) 509-8957 www.thejollygoat.com

www.popularcarpet.com

Thrift & New Shop

602 9th Ave - 43rd/44th St (212) 265-3087

Zoob Zib

462 9th Ave - 35th/36th St (212) 971-8530

760 10th Ave - 51st/52nd St

Sangria 46

432 W38th St - 9th/10th Ave

315 W54th St - 8th/9th Ave (212) 262-0542

Route 66 Cafe

www.route66nyc.com

Popular Carpet Distributors

Uncle Vanya Cafe

Retailers

858 9th Ave - 55th/56th St (212) 977-7600

412 W43rd St - 9th/10th Ave

665 10th Ave - 46th/47th St (212) 262-5510

www.quinnsnyc.com

Ninth Avenue Vintner – Beer & Cheese

Noodies

Morning Star News

Tulcingo Del Valle

Staghorn Steakhouse

www.vintnerwinemarketny.com

359 W54th St - 8th/9th Ave (212) 586-3707

Pio Pio

www.nanobarnyc.com

671 9th Ave - 46th/47th St (212) 957-7500

F & D Pawnbrokers

539 9th Ave - 40th St (212) 465-0888

GET YOUR MESSAGE TO YOUR NEIGHBORHOOD

Adam 99 Cents Plus

If you are based in Hell’s Kitchen there only is one choice:

American Home Hardware & More

590 9th Ave - 42nd/43rd St (212) 765-7356

Columbus Hardware Inc. 852 9th Ave - 55th/56th St (212) 265-2425

To advertise in W42ST

www.columbushardwareinc.com

Crystal Art & Craft Design 493 9th Ave - 37th/38th St

www.crystalartandcraftdesign.com

Call (646) 828-7813 Or email ads@w42st.com

Columbus Hardware

Locksmith Hardware Paints Plumbing Hardware

Mon-Fri: 8.00 a.m. - 6.00 p.m.

Sat: 9.00 a.m. - 3.00 p.m.

We offer Merchant and Contractor Discounts

852 9th ave - W55/W56 Call 212-265-2425 Fax 212-265-7588 www.columbushardwareinc.com

Join at www.climbingfish.com

LAST WORD

IMAGE: BERENICE ABBOTT/MCNY

PHOTO FINISH

977 8th Ave - 57th/58th St, 1936

A

utomats were America’s first major fast-food chain – essentially giant vending machines. The idea came from Joe Horn and Frank Hardart who were running a lunchroom business in Philadelphia. They opened their first automat there in 1902, and their first New York automat opened ten years later, in Times Square on July 2, 1912.

A nickel bought a cup of coffee.

Up until 1950 (when the price of coffee

74

increased to a dime) nickels made the system work. Two nickels bought baked beans or mac and cheese, three an egg salad sandwich.

Automats like this one on Eighth Avenue prospered in the Depression.

In 1937 (the year after this picture was taken), 500,000 people a day were served, seven days a week.

They became part of New York culture, an American icon celebrated on stage and screen.

‘’Ah yes,’’ WC Fields drawled, ‘’I eat at the automat. But I pick my teeth in front of the Hotel Astor.’’

And in Gentlemen Prefer Blondes, Marilyn Monroe sang: “A kiss may be grand but it won’t pay the rental; On your humble flat, or help you at the automat.”

In the 1970s, Horn & Hardart replaced its dying restaurants with Burger King franchises instead, and the last automat closed it’s glass doors in New York City in 1991.