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w42st

ISSUE 11 NOVEMBER

Tempted? TAKE ME, I'M CALORIE FREE!

Plus Cake

Nabe bakeries get cooking to help us celebrate our first anniversary.

Turkey

From Thanksgiving goodies, to cocktails, to an HK pizza tour – better let your belt out.

Stuffing

Designing stylish storage solutions for tidy New York living.

Trimmings...

Jim Caruso in the spotlight; fitness; reviews and previews; wine; beer ... and dogs!


CONTENTS November Edition Can you hear the corks popping? That’s the sound of celebration. W42ST is one year old today. Yay! for us. For those of you who’ve followed us from the beginning, thank you from the bottom of our hearts. To you newbies, hey, let’s be friends. To mark our birthday, we’re having a bake-off with our favorite bakeries, having a Broadway party with Jim Caruso, and pushing the gravy boat out for Thanksgiving. Won’t you join us? We’d love it if you would. W42ST is a start-up business that needs your support. If after reading about a service in the magazine or on our social media, you give them a try, let them know. Tell them face-to-face, or on social media use the #W42STSENTME hashtag. THE TEAM THAT BROUGHT YOU W42ST

PUBLISHER PHIL O’BRIEN

phil@w42st.com

ED-IN-CHIEF SIMON KIRRANE

(646) 535-4407 SENIOR ART ED LEE CAPLE lee@w42st.com

EDITOR RUTH WALKER ruth@w42st.com

(646) 847-9645 SOCIAL MEDIA ED SANDRA MANGAN

sandra@w42st.com

SALES DIRECTOR MARISSA SPANO

marissa@w42st.com (929) 428-0767

CONTRIBUTORS CIERA COYAN DR TAMA LANE IAN TD SMITH HILLARY REEVES IGNACIO GUEVARA ORTAL MIZRAHI MAURA LYNCH

DAVY MACK CORY CANNATARO MATT D’SILVA DUSTIN COHEN ARIANA ATWATER CHRIS AMBROSIO

CHRISTOPHER SHELLEY JEREMY KAPLAN ROBIN RILEY CARLA DUVAL ADRIEN POTIER ILONA LIEBERMAN

All rights reserved. No part of this publication may be used without written permission of the publisher ©2015. Please note: Every effort has been made to avoid errors, misspellings, and omissions in this publication. However, if you spot one please accept our sincere apologies.

24 COMMUNITY

to film to family fun, is the only guide you’ll need this month.

6 NUMBERS GAME

20 COMING SOON

7 THANK YOU HK

23 BEEN THERE, SEEN THAT

Facts, figures and trivia - Hell’s Kitchen, we’ve got your number. A little word of thanks ... from us to you.

9 JACI STEPHEN

The things our columnist is thankful for this year.

10 MY HELL’S KITCHEN

Food writer and cook Carliss Retif Pond reveals her neighborhood secrets.

12 OUT & ABOUT

The very best cosplayers from NY Comic Con 2015. Which ones do you recognize?

56 GALLERY

Anyone with an eye for a picture and a half-decent cameraphone could have their work in our mag. Hashtag your pics #W42ST, we’ll do the rest.

WHAT’S GOING ON 18 EVENTS

Our diary of happenings, from theater

The concerts, shows and theater you won’t want to miss this coming month.

Reviews of A Gentleman’s Guide to Love and Murder, and Something Rotten!

24 SUNNY JIM

Why Jim Caruso is the man with the best little black book in Broadway.

28 MONOLOGUES #2

Now it’s the turn of the Tentsquare West Side Stories finalists to shine.

EATING & DRINKING 14 TAKE OUT

So you’re going home for Thanksgiving? These are the ONLY acceptable HK-flavor gifts to bring back for your family.

30 BAKE OFF

Our favorite neighborhood bakeries have been mixing and measuring all month to create these spectacular birthday treats.

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30 50

41 66

58 38 PIZZA THE ACTION

All aboard! We’re going on a pizza tour of Hell’s Kitchen. Best bring a bib!

40 COCKTAIL

The Hell’s Kitchen. What better name for a cocktail? This month’s we’re drinking at KTCH NYC.

41 STAFF SURVEY

Talking about the old days, the good times, and shepherds pie with Dalton’s Irene Connolly. Good craic.

43 BEER

What is your bartender thankful for? Hopefully it’s YOU. Find out here ... then raise a glass to congratulate yourself.

45 WINE

Thinking red or white for your Thanksgiving table? How about grey? Black? Or even orange instead?

What happens when your noisy, erratic neighbor also happens to be a minor celebrity?

65 MEET DINA

50 CUPBOARD LOVE

The Hell’s Kitchen interior designer who is creating customised storage solutions for organized apartments.

54 IT’S A GIFT

Thanksgiving and birthday themed treats for you and yours. Now, what do you say ...?

LIFESTYLE 58 IN A SPIN

As two new spin studios open up in the hood, we ask: “What the heck is it with this die-hard fitness fandango?”

61 DOUBLE TIME

REAL ESTATE

SoulCycle versus Flywheel. What’s the difference? Who are their followers? And which regime will win the battle of the bikes?

47 SECRET AGENT

63 GRATITUDE DILEMMA

Our rental expert Ian TD Smith on the $3,500 question: to rent? Or to consider buying?

PETS

49 HEY NEIGHBOR

Why being thankful, even in times of crisis and disappointment, can help us to see the brighter side of life.

COVER This month’s cover isn’t an illustration, for a change. But it is a work of art: a 100% edible birthday cake, created for us by the wonderful Ann Warren at the Cupcake Cafe and photographed by the equally talented Robin Riley. See the rest of our birthday treats on pages 30 through 37. (www.robinriley photography. com)

The latest column by our resident dog walker, who’s dishing the dirt on her canine charges. This month: superstar Boxer, Gracie.

66 WAGGING TALES

More gems of wisdom spilt from the jaws of Hell’s Kitchen pooches. Get involved by emailing waggingtales@ w42st.com.

68 CREATURE COMFORTS

Cats and dogs have never had it so good – here’s our gift guide for your furry friends. This month they get in on the Thanksgiving and birthday fun.

70 DIRECTORY

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

74 PHOTO FINISH

The good old days of Paddy’s Market, when you could shop till you drop ... and smell sauerkraut from three blocks away.

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APPETIZERS

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COMMUNITY

Do you have something going on in Hell’s Kitchen? Tell us all about it news@w42st.com

ATHANK YOU NOTE ... ... from our publisher to you guys. You rock!

T

hank you for supporting W42ST in its first year of publication. We’ve been inspired by the way over 180,000 printed copies of the magazine have been pored over, page after page, by the people of Hell’s Kitchen this year – and our social media supported daily by over 10,000 local followers. For those of you who don’t know, I’m an Englishman who moved to New York nearly three years ago. My landing point was Hell’s Kitchen (initially W37th St - 9th Ave) and two years ago moved to the end of West 42nd St. Many people said to me: “Why would you want to live there? It’s cold in the winter, miles from the subway, and there’s nothing to do!” Well, my entrepreneurial spirit drove me to prove them wrong. There’s so much to do (it IS cold, and the 7 Line extension hasn’t really helped either). But I love being in an area that has the river and sunsets, the bustle of 9th Ave, side streets to explore and discover, towering buildings contrasting with the classic walk-ups, and the many new ventures popping up on 10th and 11th Ave (and Times Square for my visitors too). Everything that tells the story of a vibrant Manhattan is here – as someone said to me recently “the neighborhood is endlessly exciting”. You can forget your Brooklyns and Williamsburgs (we have often considered a cover sticker saying “100% Williamsburg-free”) – Hell’s Kitchen is a great place to call home. Starting W42ST has been an adventure. Thank you to our launch editor and co-founder Simon Kirrane, who created an amazing looking concept and package; to Ruth Walker, our editor, who has achieved so much with such limited resources through the magic of her people-focused, lifestyle journalism; to Lee Caple, who has worked as designer of the magazine from the initial dummies through to our birthday issue; and to Sandra Mangan

“I cannot thank you – the people of Hell’s Kitchen – enough for the warmest welcome you have given from the start of the W42ST journey.” for the consistency of our social media feeds – she has mined nuggets of stories for our readers every single day. You, our readers, continue to excite us with your stories, and often just by a simple smile when we hand over the magazine and see the delight of getting the next issue in a your hand.

James Gulliver Hancock was the first artist whose work graced our covers, and for that we’ll always be grateful. He adapted his Prize Winning Pies illustration for our birthday. (www.james gulliver hancock.com)

The same goes for over 350 wonderful shopkeepers, business owners and concierges that take time to display our magazines each month for their clients. Thank you. This month will see the first birthday of the magazine. We hope to find many ways to celebrate it with you. Take a look at the delicious bakes that many friends have made for us. Take the time to go have a #W42ST sweet treat yourself. Keep an eye on social media too – as we will be doing many thank you giveaways of tickets and goodies this month. As Thanksgiving approaches, as a foreigner I cannot thank you – the people of Hell’s Kitchen – enough for the warmest welcome you have given from the start of the W42ST journey. Whether it’s been on a winter’s days dragging a cart through the streets to make deliveries, on Saturday afternoons mingling at the Hell’s Kitchen Flea Market, or sat nursing a beer at one of the excellent bars, I’ve always felt Hell’s Kitchen is the very best place to live in New York. Our small team – three full-timers, two part-timers and a crowd of wonderful contributors – have produced a magazine and social media channel the neighborhood can feel proud of. This year we hope to build on these foundations with the continued support of local businesses and our loyal advertisers, to shout out loud and clear that the west side is the best side. Thank you and happy Thanksgiving.

Phil O’Brien Publisher

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JACI STEPHEN

REASONS TO BE THANKFUL

WHAT I THINK ABOUT . . . The movie, Steve Jobs. Loved it, apart from seeing it from the front row of a cinema where I had to move my head for ten seconds every time I wanted to see a different character. I now have whiplash.

W42ST aren’t the only ones having a special month

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ovember is my favorite month, not least because it’s my birthday on the 5th (all presents and drinks gratefully received). It’s also Thanksgiving, which we don’t celebrate in the UK, but which I love here – Christmas, without the stress. I don’t have to drag in the 20-yearold dilapidated tree from my garage, hang half-broken baubles on it, and discover that another six tree lights aren’t working. Oh, yes, and have the argument with my mother over Jesus’s sex life. I haven’t had much luck with the annual fall festivities here, though. When I was

FX’s American Horror Story. I’m torn. Can’t decide if it is genius, or a heap of over-hyped garbage. Alcohol may have a say in which side of the fence I am sitting at the time. Above: Jaci helps out at the annual Mr Biggs Thanksgiving meal for the homeless.

living in LA, as a Thanksgiving virgin I went to the five-star Beverly Wilshire Hotel to celebrate. My order went astray and, by the time they had found it, the kitchen had closed. I must have been the only turkeyless person in America that day. Last year, the person I had arranged to see for dinner ignored my texts and calls because she had hooked up with a guy and they were too busy doing their own kind of basting to think about me sitting with a turkey drumstick, alone.

During the day, however, I had been helping out at Mr Biggs (that’s me in the picture above), which every year provides a free meal for the homeless. It was the most humbling experience of my life. There were people who had battled illness, bereavement, job loss – all manner of things that had, through a cruel twist of fate, put them in the position they found themselves. They were so grateful for the kindness being shown them over a hot meal and company, it was heartbreaking. We take so much for granted in life, and probably nothing more so than having a roof over our heads. So Thanksgiving really should be a time to pause and, literally, give thanks – for our shelter, our food, and the people we are blessed to know. And if you’re in the area on November 5, mine’s a pinot grigio (large). Just sayin’.

The Yotel. I have yet to hear a bad word about it. Everyone loves it and thinks it’s great value for money. I’m still not going to sleep with anyone who stays there, though, OK? Still holding out for that elusive Plaza-paying guy. STEVE JOBS IMAGE: UNIVERSAL PICTURES

“As a Thanksgiving virgin I went to the Beverly Wilshire Hotel to celebrate. I must have been the only turkey-less person in America that day.”

Steve Jobs. The man who manages to clean out my bank account every time I see something pretty. What the heck is the color “rose gold” when it’s at home, anyway?

The NFL. Where I come from, we play rugby. And we don’t take teabreaks every 30 seconds. Or wear hats to deal with the rough stuff. Life. What’s the alternative?

THANKS TO The delightful Rowell Buzeta, who gave me a crystal I was drawn to when I bumped into him. It turns out it’s the one for energy. As the

last person standing pretty much every night here, some might say it’s the last thing I need. A Mogadon crystal might be just the ticket.

The Marshal and amazing food paired with incredible wines, courtesy of Bedell Cellars. Terrific tasting by Whitney Beaman.

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MY HELL’S KITCHEN

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Know someone cool who’d make a great subject for My Hell’s Kitchen? Put us in touch, we’ll do the rest. Email news@w42st.com

MY HELL’S KITCHEN

READY, SET, Sizzle

Food writer and cook Carliss Retif Pond has a lot to be thankful for How long have you lived in Hell’s Kitchen? Fifteen of the 17 years I’ve been in NYC. For two years I played Musical Apartments. The night before I left Philadelphia for NY, I learned the person subletting me her apartment changed her mind. Welcome to the Big Apple! What brought you here? The Plaza Hotel. They had offered me a position as children’s etiquette consultant. So I rented a car, packed up the dog and the clothes, and drove to NYC. The day after I arrived, I was told the program had been postponed for four months. What has your experience been? Amazing on many levels, but the writing of my book, inspired by the people, the ethnic diversity and the international foods, was the greatest experience. Interviewing life-long residents in their 80s and 90s and researching the colorful history of the area was an incredible gift.

IMAGE: ILONA LIEBERMAN

How has it changed since you arrived? Sadly, many mom and pop shops have been phased out to make way for ‘progress’. Fortunately, a few family-owned stores have survived and continue the tradition: Poseidon Greek Bakery, Mazzella’s Market, Esposito’s pork shop, Piccinini brothers and International Grocery. But, with change comes excitement and anticipation. I enjoy watching the emergence of the new Hell’s Kitchen while believing its basic character will continue. Where do you eat in the area? Mostly in my apartment, although I do eat out when friends from out of town visit – which could be 30 weeks out of the year! Of course, my favorite restaurants are in my book. But when I crave that great burger and pub atmosphere, I go to the ‘newcomer’ Brickyard Gastropub. Any bars or cafes you’d recommend? I enjoy chatting with Tommy, the bartender, and Michael, the owner at Landmark

“Interviewing lifelong residents in their 80s and 90s and researching the colorful history of the area was an incredible gift.” Tavern. Since 1868, Landmark continues to be a source of great stories and characters. And the fries are to die for. And what would 9th Ave be without Rudy’s? Free hotdogs with every drink purchase cannot be beat. Let’s not forget Baron von Swine, the six-foot pig who welcomes you at the door. My favorite café is Le Bergamote, where they serve scrumptious pates and pastries. It’s a quick – and inexpensive – getaway to Paris. What’s your favorite place? It would be impossible to choose just one. I love the small theaters tucked away here and there. Ars Nova on 54th St is the launching pad for so much talent. I watched a rehearsal for a tiny production of The Great Comet of 1812. Months later, I was thrilled to see it on Broadway. The Irish Arts Center on 51st St offers a feast of events including plays, readings, visual arts, music, and classes in all things Irish. What’s the best thing about living in HK? Location, location, location! We’re near Central Park, the Theater District, and the Hudson River with its never-ending activity. Delivery, delivery, delivery. Tourists are amazed to learn that not only pizza is delivered but also numerous kinds of ethnic food, wine, liquor, groceries, dry cleaning …

And the worst thing? The same tourist questions: Where do you keep your car? No car?! How do you get groceries? Do you even have grocery stores? Do you know anyone? Do you know any of your neighbors? Are you afraid? Is it safe to go out at night? Where’s the Costco? Could you tell me where the nearest McDonald’s is? How does it compare to others areas in Manhattan? One of the magical things about NYC is the uniqueness of its neighborhoods. In one way Hell’s Kitchen is different because of the concentration of actors, writers and artists. That creative energy permeates the air. Who do you admire in the hood? Those people who not only run successful businesses but also work constantly for the community: Lili and her son Paul at Poseidon Greek Bakery, Steve Olson at West Bank Café, and Danny and Jack at Rudy’s. They strive everyday to maintain the essence of the neighborhood. Do you have a HK secret? Honest, we won’t tell a soul … Lots of them but I’ll divulge only one for now. One of the highlights of the Clinton Community Garden is the beehive with thousands of honeybees. If you’re one of the lucky few, you may be able to purchase Hell’s Kitchen honey when it is harvested in the fall. It’s fascinating to get close and watch the little creatures busy with their business. What are you grateful for? I am grateful for the people, places, and experiences that have been a part of my continuing journey. It would be impossible to cover all but I hope to capture a small part in my upcoming blog, Journeys with Carliss … from there to here …

BIOG

Carliss is the author of Sizzle in Hell’s Kitchen, Taste of Broadway and interviewer/writer for A Church on Broadway (St Malachy’s, The Actor’s Chapel). When not writing, she teaches and caters Cajun/ Creole cuisine. Her company is Carliss’ New Orleans’ Kitchen. Carliss’s HK Poseidon, 9th Ave - 44th/45th St Mazzella’s, 9th Ave - 47th/48th St Esposito’s, 9th Ave - 38th St Piccinini, 9th Ave 44th/45th St International Grocery, 9th Ave 40th St Brickyard, 9th Ave - 52nd/53rd St West Bank Café, W42nd St 9th/10th Ave Landmark Tavern, W46th St - 11th Ave Rudy’s, 9th Ave 44th/45th Ars Nova, W54th St - 10th/11th Ave Irish Arts Center, W51st St 10th/11th Ave

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COMMUNITY

OUT & ABOUT

If it’s happening in Hell’s Kitchen, we’ve got it covered COMIC CON 2015

R

un into Spiderman in the grocery store? Catch a glimpse of Wonder Woman having her morning smoothie? Must be New York Comic Con, on its annual pilgrimage to Hell’s Kitchen. There’s no occasion like it – and fortunately our photographers Maura Lynch and Davy Mack were on hand to capture this year’s event in all its glorious, graphic color. Who’s your favorite cosplayer?

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COMMUNITY

Opposite: Vincent Valentine, from Final Fantasy; the Joker; Rick’s Cabaret. From above: Cloud Strife, from Final Fantasy; a cosplay family; Freddy and Jason; Hermione; another Joker; Sailor Moon and ... we’re guessing this is Seto Kaiba from Yu-Gi-Oh.

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THANKSGIVING

Bring home a taste of

HELL’S KITCHEN You’re headed out of the city for Thanksgiving. But if you know what’s good for you, you’ll take a little piece of the neighborhood with you, says Hillary Reeves

L

ike many New Yorkers, I’ve lived here my whole life, yet I’ve only spent one Thanksgiving actually in the city. (Well, one and a half if you count the year I helped produce one of the acts in the Macy’s Day Parade, only to book it to JFK the moment the parade ended to catch a flight to Buffalo.) It was 2012 and I decided I wanted to host that year. I had a teensy tiny one bedroom on 71st St, right along the park. I figured, there aren’t many times in your life when the country’s biggest parade passes right by your window, so I invited my whole family over and we watched from the stoop. I cooked a turkey that day in an oven so tiny I couldn’t

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Above: Coffee from Blue Bottle for mom. Inset: Hillary does Thanksgiving with friends.


THANKSGIVING “I welcome the new identity of an almostMid Westerner, if just for a few brisk days, but I’ve learned that I’m not allowed to leave my New Yorkness far behind. Actually, I have to bring some of it with me.” shut the door when it was stuffed inside, and all ten of us crowded around a tiny table to gobble up dinner. It was fun, but as I finished washing the last dish, I thought: never again. At least not until I have more than one room with which to entertain guests. Every other year, me and my family head up to western New York. Buffalo’s suburbs offer a quintessentially holiday feel that I’ve grown to crave as the wind gets chillier and the leaves crisper. A dusting of snow has usually already fallen on the grass up there by late November and the football fans can be heard from next door as the Bills hopefully deliver a hometown win. We cook all day and don’t have the option to pop out for more beer, even if we wanted to, because the stores are closed – it’s a family day. I welcome the new identity of an almost-Mid Westerner, if just for a few brisk days, but I’ve learned that I’m not allowed to leave my New York-ness far behind. Actually, I have to bring some of it with me. And that’s because my Buffalo family includes a handful of New York transplants and if I arrive with no bagels in tow, I might as well kiss my seat at the adult table goodbye. So, I’ve kept a mental list of some of the sweet spots to hit. If you, too, are headed out of town to see relatives this Thanksgiving, consider bringing one of these travel-friendly Hell’s Kitchen favorites along with you. Your bagel-deprived cousins in Cincinnati will owe you one.

“If I arrive with no bagels in tow, I might as well kiss my seat at the adult table goodbye.”

CANNOLI

I know, I know. The reality show thing is a bit of a turn off, but holy cow, the cannoli at Carlo’s Bakery really are out of this world. It lures in tourists, certainly, so arrive with lots of patience. But it’s worth the wait if you can buy and eat your cannoli with loved ones all in the same day. For maximum cannoli deliciousness (read: crispy, not soggy shells), ask for the cream on the side and fill them yourself later. Keep the cream refrigerated if possible, but it should be alright for a couple of hours at room temperature if you aren’t traveling too far!

BAGELS

Honestly, I fear I would be turned away if I arrived at my sister’s house without two dozen bagels for her to stuff into

Above (clockwise from top): The long road home; Cannoli from Carlo’s; the family celebration table.

continued over

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THANKSGIVING her freezer and save for desperate days. Pick-A-Bagel is one of my favorite spots in the city and it has all the funky flavors that please everyone. Pick up as many as you can carry and hop on a plane to the west coast, if you have to. Great New York bagels are the perfect travel treat--sturdy, tasty, and a real treat for lots of folks around the country.

BLACK AND WHITE COOKIES

Another New York treat that travels well (though they’re minimally impressive to my New York State family – turns out the cookie actually originated up in Utica, New York, so they aren’t tough to find up there), but Amy’s Bread makes one of the city’s best. I’d recommend calling ahead of time and putting a number of cookies on hold. Or better yet, order them ahead of time to save the bakery staff from too much ancillary Thanksgiving Day stress – it’s a very busy day for bakers and running out of their amazing cookies could be a bummer.

... and if you’re hosting here Make an impression with Hillary’s failsafe fauxtisserie and tart

NICE COFFEE

For my mom in Florida, finding great coffee is a chore. Since there are so many incredible artisanal coffee roasters right here in our neighborhood, I always like to bring her some when I head down to visit. While Blue Bottle isn’t exactly classic New York (they actually founded out in Oakland, CA) they have a Brooklyn kind of feel that folks love and, let’s face it, they’re all over the city nowadays. Might as well be from New York if you ask me. Pick up a bag of beans at Gotham West Market for a thoughtful, tasty gift to give your host or hostess.

CHEESECAKE

This one comes with conditions. One: you must plan ahead because The Little Pie Shop is almost certainly madness on Thanksgiving – but so very worth it. Two: you must have a cooler ready, or you musn’t be traveling too far. Now you know the rules, I’ll say that I’ve driven four hours up to Vermont with a cheesecake from The Little Pie Company because a pregnant friend positively demanded it from me, and it held up pretty well. It wows everyone and plays nicely on the dessert table alongside apple and pumpkin pies. Get all Hillary’s baking, dining and travel gossip at www.hillreeves.com

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“FAUXTISSERIE” CHICKEN INGREDIENTS

1 4-ish lb chicken 1 tsp red pepper flakes 2 tbsp finely chopped oregano 2 tbsp thyme, removed from stems 2 tsp dried mustard 6 tbsp olive oil 1 lemon salt freshly ground black pepper 1 head of garlic any spare, remaining herbs

Method

1 2

Preheat the oven to 300 degrees. Yes, 300. We’re going low and slow.

Prepare your chicken. Remove giblet bag and pat dry with a paper towel, discarding the towel immediately and washing your hands well.

3

Place the chicken in your final cooking vessel – I like to use a cast iron skillet.

4

In a small bowl, combine red pepper flakes, oregano, thyme, mustard, olive oil and the juice of your one lemon. Rub the mixture all over the chicken, evenly dispersing herbs if clumps form.

5

Wash your hands well. Season the chicken generously all over with salt and freshly ground pepper. I probably use at least four or five hefty pinches of salt – and don’t forget to season the cavity too!

6

Cut the head of garlic in half “against the grain,” so that you’re exposing each clove. Stuff both halves of the garlic head into the chicken cavity. Also stuff in the lemon halves that you’ve juiced and a handful of spare thyme and/or oregano you might have leftover.

7

Place the chicken in the oven and roast for about three hours, basting every 45 minutes or so. Let it rest at least 15 minutes before serving


THANKSGIVING

ALMOND APPLE CUSTARD TART INGREDIENTS

1/2 cup cold butter 1 1/2 cups flour 1/2 cup almond meal pinch salt 1/3 cup confectioner’s sugar 1 egg white 4 apples, firm ones like Gala 1/4 cup half & half 1/4 cup milk 2 eggs 1/2 tsp ground ginger 2 tsp cinnamon 1/2 cup sugar

Method

1 2

Cut a cold stick of butter into ½ inch cubes. Refrigerate.

Next, whisk together flour, almond meal, salt, and confectioner’s sugar in a bowl. Add cold butter to the mixture and, using your hands, rub the butter into the dry ingredients until you have a crumbly mixture that forms a dough when you press or squeeze it.

3 4

Add in egg white and stir with a fork just a few strokes as the dough begins to come together.

Preheat oven to 325 degrees. Pour dough mixture into a 9-inch tart pan, the kind with a removable bottom. Press dough into pan, taking care to distribute evenly and get dough into all crevices. Refrigerate pan until the oven is fully preheated then bake for 30 minutes.

5 6

Remove from oven and let cool.

Slice apples in half and remove core. Prepare a large bowl, filled with hot water. Using a mandoline, slice apples as thin as possible then immediately transfer the sliced apples to hot water. Continue with all apples. Let the apples soak until soft and pliable.

7

Get the tart shell nearby then begin preparing roses. Start by rolling a slice into a tight “bud,” then continue wrapping the apple slice

around it, overlapping ends of slices to get a flower petal effect. Place in tart shell and repeat until the tart shell is filled with apple roses.

8 9

Heat oven to 350 degrees.

Whisk together half & half, milk, eggs, spices, and sugar. Pour over the apple roses and make sure to fill all crevices with custard.

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Carefully transfer to the oven then place an aluminum foilcovered baking sheet beneath the tart to catch any custard that spills over.

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Bake for an hour, or until the custard is set. It might jiggle a little, but it should be mostly set. The custard will set fully outside of the oven. If you like your desserts more on the sweet side, dust your finished tart with powdered sugar. Let it cool fully before slicing and serving.

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what’s going on in

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

November 3 to 5 Russia Playwrights Exchange The Lark BareBones Studio

Free performances of three plays, translated into English, as part of a US/ Russian collaboration. www.larktheatre.org

From November 7 Agnosia

Not Mondays Trip of Love Stage 42, Theatre Row

Sean Kelly Gallery

www.tripoflove.com

www.skny.com

A major installation of neon works over five decades by internationally acclaimed conceptual artist Joseph Kosuth.

The songs of the 1960s are the soundtrack to a young girl’s journey down the rabbit hole and up to an ultimate musical high. Whee!

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

THANKSGIVING DINNER! Thursday November 26th Pre-Fixe Menu

$29.95 PER PERSON

3 Course Dinner & Glass of Wine

Appetizer

November 3 to 7 Benny Green Trio Birdland Hailed as one of the most exciting hard-swinging, hard-bop pianist to emerge from Art Blakey’s Jazz Messengers, he’s played with the likes of Oscar Peterson, Betty Carter, Diana Krall and many more. www.birdlandjazz.com

First Saturday of the month The Proverbial Loons

Ends November 8 Romance Language Ars Nova

The veterans of New York’s stages bring new improvisational comedy to the stage each night.

A wealthy Manhattan widow takes private lessons with an attractive young Italian instructor. You can guess the rest, can’t you?

www.castillo.org

www.romancelanguageplay.com

November 12, 13, 15 Odesza

Until November 14 Travels with my Aunt

Castillo

Greek Salad ~ House Salad ~ Pumpkin Soup

Entree

Traditional Turkey Dinner Freshly cut turkey breast with mashed potato, sautéed string beans, brioche stuffing, cranberry sauce and turkey with gravy

14oz Rib Eye Steak Served with mashed potato and sautéed string beans

Blackened Salmon Served with rice pilaf, sauteed string beans and a lemon butter sauce IMAGES: ELDE STEWART; RANKIN

Dessert Pumpkin Pie ~ Irish Bread Pudding

Call today to reserve your table (646) 490-4803

HAPPY THANKSGIVING! 18

Terminal 5

The electronic outfit has added an extra show by popular demand. Sorry, they’re all sold out, but keep an eye open for standby. www.terminal5nyc.com

Theatre Row

Adapted from Graham Greene’s classic sees mild-mannered Henry Pulling embark on a series of escapades with his eccentric aunt. www.theatrerow.org


November 16 Grimes Terminal 5

After opening for Lana Del Rey this summer, Grimes embarks on her own headlining multimedia Rhinestone Cowgirl tour. www.terminal5nyc.com

November 19 Mad About Art Metropolitan West

The 14th annual benefit supporting Fountain Gallery, featuring an open bar, live entertainment, and an art auction. www.fountainhouse.org

November 16 South African stories Columbus Library

A performance of King Lion’s Gifts, Nelson Mandela’s favorite story, followed by a mask-making workshop. For children four and up. www.nypl.org

Ends November 22 Who’s Your Baghdaddy

November 18 Susan Graham and Pablo Heras-Casado

November 19 Azealia Banks Terminal 5

An intimate conversation between the mezzo-soprano and Orchestra of St Luke’s principal conductor.

The Harlem-born rapper/singer/ songwriter plays her home turf, touring her Broke With Expensive Taste album. We know that feeling!

www.oslmusic.org

www.terminal5nyc.com

Ends November 28 Boogie Stomp

Ends December 27 Hell’s Belles

DiMenna Center for Classical Music

The Actors Temple

The Elektra Theatre

The Elektra Theatre

www.whoisyourbaghdaddy.com

www.BoogieStomp.com

www.HellsBellesTheMusical.com

Ends January 3 Clever Little Lies

Ends February 28 Wendell Castle Remastered

Subtitled ‘Or How I Started The Iraq War’, you may already have guessed this is a music comedy of the dark kind.

Bob Baldori and Arthur Migliazza tell the story of the pianists who have shaped popular culture, from Chuck Berry to The Beach Boys.

Westside Theatre Upstairs

A fallen pop star joins some notorious ladies in Hell. Starring Salome, Lady Godiva, Janis Joplin and Joan Crawford. Sort of.

A comedy of sex, love, and secrets – which pretty much sums up an average day in the W42ST office.

MAD Museum

www.cleverlittlelies.com

www.madmuseum.org

Ends January 10 Daddy Long Legs

December 1 Next W42ST out

A major exhibition examining the work of the furniture maker, designer and sculptor.

November 17 Dominick Farinacci Dizzy’s Club Coca-Cola When Quincy Jones saw Dominick Farinacci perform, he said: “This kid is 360 degrees!” The 32-year-old trumpeter has been further endorsed by Wynton Marsalis. He’s probably best known for beautiful melodies reminiscent of late 1950s/early 1960s Miles Davis. But Farinacci still knows how to swing fast, rip through the blues, or branch into Latin percussion. www.jazz.org/dizzys

Davenport Theatre

A tale in the spirit of Jane Austen, the Brontës, and Downton Abbey, in which a winsome young woman meets a mysterious benefactor. www.daddylonglegsmusical.com

All around Hell’s Kitchen

Hello holidays, we’re coming for you. Next month we’re all about gifts and snow and good times. If you’d like to be featured in any way, contact us on news@w42st.com.

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PREVIEWS

FALL BACK IN LOVE WITH THE THEATER

No more excuses people, says Hillary Reeves. The arts have never been more accessible HIR

Playwrights Horizons Until December 6 Taylor Mac alert! We talked about this artist’s new work back in July when we shared (OK, “gushed” or “fangirled over” might be more appropriate) news of HIR coming to Playwrights Horizons’ 2015-16 season. Luckily this time around we have more info on the show which we’re still every bit as excited about. First of all, get ready for this cast! We’re particularly big fans of the fabulous Kristine Nielsen, whom you might recognize from recent roles in You Can’t Take It With You and Vanya and Sonia and Masha and Spike. Joining the Tony Award nominee onstage are Daniel Oreskes (Aida, Billy Elliot), Tom Phelan (The Fosters) and Cameron Scoggins (Pocatello). The story follows a suburban family. Isaac (Scoggins) returns home to care for his ailing father (Oresekes) and is inundated by his mother’s (Nielsen) feminist crusade upon being released from her stifling marriage. We also meet Isaac’s younger brother (Phelan) who is newly out as transgender and finds solidarity with Nielsen’s character. Isaac comes face to face with his history and his family, reminding us all that we can’t remove ourselves from our pasts. But with Taylor Mac’s delightful, sly storytelling, it’s enjoyable to experience this reminder. www.playwrightshorizons.org

NIGHT IS A ROOM BY NAOMI WALLACE Signature Theatre November 3 - December 13 We thought we were too cool for all of that marketing speak about how experiences are more valuable than

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Above: Taylor Mac’s Hir has us all aquiver.

“Get thee to the theater – now you have no reason not to (oh and bring a young person while you’re at it. Let’s build the next generation of theater-goers).”

objects. But then Signature Theater let us know that they were offering $25 tickets for Night is a Room, which on certain dates included a talkback (November 10 and 18, December 8 and 10), a Page to Stage discussion with Naomi Wallace and Bill Rauch (November 17), or a pre-show Backstage Pass event featuring members of the creative team (December 9), we were like one, please! We’ll talk more about the production in a second, but first wanted to give some serious snaps to Signature Theater for their groundbreaking Signature Ticket Initiative: A Generation of Access. They describe it as “a program that guarantees affordable and accessible tickets to every Signature production through 2031,


PREVIEWS serving as a model for theaters and performing arts organizations across the country.” Get thee to the theater – now you have no reason not to (oh and bring a young person while you’re at it. Let’s build the next generation of theater-goers). Stepping off the soapbox now… Night is a Room sounds like a fascinating new take on a modern love story. Taking someone who, later in life, believes she is content with her modest existence alone, reconnects with an enviable couple from her past and the shape of love changes for them all. www.signaturetheatre.org

GIGANTIC: A NEW MUSICAL

Theatre Row November 11 - December 20 Sometimes shows have the longest names and taglines and you still don’t know what they’re about. How many times have you thought to yourself: OK, what the hell is Joey’s Journey: One Boy’s Quest For Meaning even about? We say this because when we saw Gigantic: Camp Has Never Been This Huge, we got it. Fat camp. The musical. We’re over all the Off-Broadway shows that spoof this and that. We’re ready for some real underdog stories. And Gigantic promises all the things that make awkward adolescence great – from feeling uncomfortable in your body to seeking out the perfect first kiss. Plus it’s directed by Scott Schwartz of Bat Boy. This is what Off-Broadway needs more of and we can’t wait to see it. www.vineyardtheatre.org

MARINA AND THE DIAMONDS Terminal 5 November 9 and 10

We’ve been huge fans of Marina since she took the runner’s up spot for the BBC’s Sound of 2010 Award – an honor that’s also predicted the immaculate success of acts like Adele, Ellie Goulding, 50 Cent, and more recently Jessie J, Haim and Sam Smith. Her early songs were poppy, yet sometimes subversive with sex positive feminist messages that are fun, yet empowering. Then we saw her open for Coldplay during their Mylo Xyloto tour and we’ve been die hard fans ever since.

beloved tunes like I Am Not a Robot, Radioactive, and Primadonna alongside new hits like Froot, Can’t Pin Me Down, and I Am A Ruin on her set list. www.terminal5nyc.com

STEVE

“We get it. Fat camp. The musical. And Gigantic promises all the things that make awkward adolescence great – from feeling uncomfortable in your body to seeking the perfect first kiss.” Now she’s out playing tracks from her 2015 release Froot, as well as some past fan favorites, as she tours North America and Europe on her Neon Nature Tour. She stops at Terminal 5 for two nights and is sure to bring the synth pop dance energy to keep you warm on a chilly Hell’s Kitchen night. Rumors say she’ll include

Top: Cynthia Nixon with the cast of Steve. Above: Gigantic competes for the biggest, boldest show title on Broadway.

The New Group November 3 - December 27 Fun fact: did you know Cynthia Nixon is just one letter away from an EGOT? That’s right. The Sex and the City alum (which, as a theater nerd feels weird to say since her theatrical credits are numerous and just as impressive as her HBO series fame) has multiple Emmys for her role in SATC, a Grammy for Best Spoken Word Album (An Inconvenient Truth), and a Tony for Best Actress in a Play (Rabbit Hole). This woman can do everything. This time, she’s fresh off her directorial debut with Joel Drake Johnson’s Rasheeda Speaking at The New Group this past winter, returning to direct Steve, a work that kind of feels like it’s meant for theater insiders. Here’s what I mean: the story follows a former Broadway chorus boy turned stay-at-home dad. The middle-aged protagonist has his somewhat typical middle aged woes (Is my partner cheating on me? Why did my friend get sick with cancer and not me? What have I really done with my life?) and hashes out the questions among his longtime theater-loving friends. www.thenewgroup.org

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REVIEWS MORE THE MERRIER

Review A GENTLEMAN’S GUIDE TO LOVE & MURDER WALTER KERR THEATRE After an extended run of Broadway and winning numerous Tony awards, this show is finally set to close in January 2016. But is it worth all the hype? Absolutely. Directed by Darko Tresnjak, it’s the story of a young man whose mother has recently passed. A black comedy, it’ll have you giggling. And while murder and death aren’t usually a laughing matter, this production is presented in such a way that you can’t help but laugh. So, if a strange homeless woman appeared at your door following your mother’s funeral, and said you were an heir to a fortune, would you believe her? Monty Navarro (Bryce Pinkham) not only believes her; he breaks out into song and dance to prove it. Well, this is Broadway. Being impatient, however, Monty sets out to make sure he’s not only an heir, but the sole heir, inheriting the entire D’Ysquith family fortune.

Written by Robert L Freedman, it’s an absurd story that works perfectly on Broadway. Scenic design is by Alexander Dodge and costume by Linda Cho and both are absolutely beautiful. This is one thing you notice about the production is the level of detail – nothing has been overlooked. Bryce Pinkham as Monty is engaging on stage. His character is a little devious and headstrong, but that works well considering he’s murdering so many people. Jefferson Mays as every remaining D’Ysquith member is hysterical and you can’t help but get excited every time he comes on stage as a different member to be murdered. He’s a very funny actor in the numerous roles. This show is like nothing you’ll have seen on Broadway in recent years. It’s original, very funny and dark enough to make it stand out as a show worth seeing. Get a ticket before it closes. @MATTDSILVA

The producers of Ruthless! The Musical have put a new block of seats for sale through January 2, 2016. The show has also announced two new cast members: Paul Pecorino as Sylvia St Croix and Jennifer Diamond as Louise Lerman and Eve Allabout. www.ruthless themusical.com

MAN UP! “Ultimately, all men are schmucks and Real Men is a musical about what it means to be a real guy – good, bad, or indifferent. We couldn’t possibly comment, but the show is taking over New World Stages this month, with performances beginning November 12, and opening night December 10. www.RealMen. theMusical.com

FUTURE PROOF Ars Nova’s Futurity, featuring music by The Lisps, has been extended through November 15. www.arsnova nyc.com

Review SOMETHING ROTTEN! ST JAMES THEATRE Hate musicals? Not a fan of theater? Do you dislike Shakespeare and love eggs? I think this show is for you. Set in 1595, London, England, Nick Bottom (Brian d’Arcy James) and Nigel Bottom (John Cariani) are struggling writers jealous of Shakespeare’s (Christian Borle) success, so they set about to beat him at his own game and write the most successful play ever: Omelette. How can they possibly go wrong? Directed by Casey Nicholaw, this production is hysterical. Even my husband, who doesn’t enjoy musicals, found it hilarious. It’s the funniest thing on Broadway, and the musical numbers are like nothing you’ve seen before. A well-crafted production with a strong caliber of performers working with a script that entertains, it also has a great director who pulls everything together on stage. Written by Karey Kirkpatrick and John O’Farrell, you sometimes wonder if, while writing this play, they went through some of the mishaps the Bottom brothers

experienced in putting on a production? There’s something about a beautifully crafted set and costumes that make you appreciate the work that goes into a production. With this musical, you see that in spades. Both Scott Pask (scenic design) and Gregg Barnes (costume design) have constructed something that whisks you straight back to 16th century London. John Cariani as Nigel Bottom is a perfect introvert, just so delightful to watch on stage. He kind of makes you think about that awkward cousin everybody has but nobody talks about. Christian Borle is terrific as the egotistical Shakespeare. But Brian d’Arcy James as Nick Bottom can’t help but make you laugh when he’s on stage. He hates Shakespeare and wants everyone to know it. Something Rotten is a damn lot of fun and perfect as a pickme-up from the outside world. There are moments you’ll laugh at the mishaps on stage; other times you’ll marvel at this clever take on a musical for people who hate musicals. @MATTDSILVA

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That’s me in the

SPOTLIGHT... 24


CABARET His open mic night hosts everyone from Liza Minnelli to Jon Bon Jovi to Donny Osmond. But Jim Caruso is the real star of the show, writes Ruth Walker

IMAGE: DUSTIN COHEN

H

e asked his parents for an agent at the tender age of six. As a teenager, he wanted to be Donny Osmond. But it wasn’t until Jim Caruso started putting other people in the spotlight that he himself was truly able to shine. “I’ve struggled my whole life,” says the host of Jim Caruso’s Cast Party, the Monday night open mic night at Birdland that has been running for 13 years. “All I wanted to do was be a singer. I wanted to be one of those kids on Tiger Beat magazine. That didn’t happen. “Then I was living in Dallas and all my friends started to get their equity card, their union card, the national tours. I’d audition for those things. Didn’t get them. “So I put a club act together so that I could be the star of some show, even if it was my own. With seven people in the audience. I struggled. “But literally the second I took the spotlight away from myself and put it on other people, even just a little bit, people found me more interesting. I wish somebody would have told me a long time ago! But that was a great learning experience, that it doesn’t have to be all about you.” Cast Party is the ultimate in live variety, when Broadway takes its Monday night off and its stars skip along to W44th St for a little off-duty fun and games. “It’s everyone from Liza Minnelli, Chita Rivera, big stars, to up-and-coming songwriters, Broadway performers that are also comedians – like Julie Halston, tap dancers, leads, chorus kids. “There’s always someone. We start at 9.45pm and there are nights at 9.30pm when I have three people on the list and I’m like: ‘Oh my God! It’s over. Well, 13 years was a good run. Time to find another job.’ Then in 15 minutes I’ll have 25 people on the list. There’s always somebody so extraordinary. Jane Monheit this last week, the week before Kurt Elling, one of the major jazz singers of the universe. Marilyn Maye. Natalie Cole. I mean, like, it’s really impressive.”

“If you’re Liza Minnelli they clap. If you’re the crazy lady that wrote a song about her feet, they clap just as hard.” But don’t Broadway performers actually want a night off, I wonder? “Isn’t that interesting? It’s always in those MGM movies too – all the kids get together after the show and sing around the piano. I don’t know why that is. I guess everybody’s an entertainer at heart and a bit of a show-off and we want to entertain our friends and hang out.” For audiences, we get to see a unique New York experience. And it’s nothing if not democratic. “If you’re Liza Minnelli they clap. If you’re the crazy lady that wrote a song about her feet that followed Liza Minnelli once, they clap just as hard. “It’s like the Ed Sullivan Show, which had the Beatles and Streisand and people at the peak or the beginning of the peak of their career, and then a guy juggling plates. And I love that variety. We don’t see too much of it any more and I really miss it.” He and his best friend and musical director Billy Stritch have taken the show all over the world – to LA, Las Vegas, London – but his dream would be to take it to an even wider audience: on the television. “It’s the original variety format, without the snarky, bitchy quality that some of the judged shows have. “Believe me, I love sarcasm, and I love a snarkfest. But not on stage. I don’t feel that’s my job as the host. We go to the diner afterwards and, yes, the gloves come off, and that’s really fun. “We’ve ended up at the Renaissance Diner almost every Monday for the past 13 years. How sad? Or nice. I’m not sure … Sometimes we’ll have a long table in the back room, the fireplace is going in the

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CABARET winter, it’s hilarious, it really is. Til 4am we’ll sit there and laugh and bitch and moan and complain. Then Tuesday, of course, is like my lost weekend. I’m walking around in a bathrobe and a coffee cup til 7pm. It’s pathetic. THAT’S the TV show! Watching Jim age before your eyes.” He tells the tales with a twinkle in his eye, and a sense of disbelief that he’s landed himself such a gift of a gig. It was almost an accident, a twist of fate, that it happened in the first place. “I’d decided to give up showbusiness. Showbusiness was furious. Showbusiness didn’t care. So I got this job working for a nightclub and I was literally writing press releases for drinks specials. I wanted to shoot myself. “There was a piano, so I decided to throw a party one Christmas. I have a lot of great friends, and everybody came. We all went up to the piano, as everybody in our business does somehow, and people stayed til 4am. They were drinking and eating and the nightclub had never seen a pile of people like this before. “The next day they called and asked if we’d do it again, every Monday. And I said: ‘No. Why would I do that? That’s crazy. “Cut to 13 years later, we’re still doing it every Monday. We’ve missed very few Mondays in those years.” But success was a long time coming. In a long and varied career, Caruso has sold rubber stamps. “That was riveting.” He was a professional clown. “Entertaining ... no, annoying ... children of all ages.” But if that business they call show ever runs dry, he’ll always have those balloon animals to fall back on. “I made them till the skin on my fingers would crack, because they’re dry and have that powdery stuff on them. It was hideous! And in front of children! Good money though.” He also did a ton of industrial shows. “I was a dancing tampon for a Kimberly Clark convention,” he recalls wistfully. “The costume itself was ... beautiful.” Then, one fateful night, a fairy godmother entered his life, and, as in all Cinderella stories, things would never be the same again. “Meeting Liza really did change my life,” he says. “I’d just moved here, Billy had just moved here, we all came up from Texas around the same time, in 1990. I’d been working in clubs with a trio for ten years – a group called Wiseguys – and we had opened for Joan Rivers and different stars, and worked up here a lot. “It was the same with Billy. He was playing a piano bar in Midtown called

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Clockwise from above: With his fairy godmother, Liza Minnelli; on stage with Billy Stritch; and with Martin Short.

“I was a dancing tampon for a Kimberly Clark convention. The costume itself was ... beautiful.” Bobo’s and Chita was there with Liza. Chita knew Billy. They were eating and Liza kept looking up and saying: ‘That guy is great!’ then they’d go back to eating. She’d look up: ‘What a chord, that’s the most gorgeous chord …’ So she finally just got up and sat next to Billy and she was watching him and he was like: ‘Um … hello?’ “They started talking and she said, ‘Do you know Teach Me Tonight?’ He did Teach Me Tonight, and she said, you know, I’m putting that into my Radio City show – do you arrange for other people? And he was saying: ‘Yes, I can do that.’ “‘Can you come to our rehearsal tomorrow?’ ‘Yeah, I can do that.’ “She came to his club act, he stationed me right next to her, and we started talking, and we’ve been talking for twentysome years. We just all liked each other. She’s definitely part of our family, and we’re part of hers. Six years ago we did Liza’s at the Palace [at the Palace Theatre on

Broadway]. I was singing and dancing on stage with her, and it won a Tony. So, yeah, she’s been a huge fairy godmother for us and so many other people.” It’s real dream come true stuff. “It’s pathetic,” he says. “I asked my mother for an agent at six. So many people I know have the same story. You just know you’re not like everybody else. You’re not going to sell shoes, there has to be more. I wasn’t really the best singer or the best actor or certainly the best dancer, but I knew I had to hang out with showbusiness people. I love the energy. They’re funny, they’re smart, they’re beautiful – what’s not to like? So it’s funny that I find myself in a position of promoting those people now, and hanging with them, people much more successful …” He trails off. Does he still have a hint of a dream? The name in lights? The hit Broadway lead? “I feel that I’m too realistic to think that’s going to happen,” he says, “but I do think Project Cast Party is something that could be the star. I know it’s entertaining – we entertain hundreds of people every week, from all over the world, young, old, every possible kind of person that could walk through the door. I know that could be successful. “But am I going to be Beyoncé?” He laughs at the prospect. “Probably not. I don’t think so.” www.castpartynyc.com


COMEDY

Quick fire round What’s your pet peeve? “People who have no spacial reference to other people. Just yesterday I was at Starbucks and this girl was like leaning on me. There was something so annoying about that. And, of course, living in New York is not the best place for that issue. “And bad breath.” What can’t you live without? “My friends.” Guilty pleasure? “The Osmonds. Any Osmond. The most random Osmond. They reopened in Vegas recently. They look like they’re 25 years old.” Happy song? “Anything by Cher. This is really telling, these answers are making me sound like truly the whitest person in the world. I actually have great musical taste. I love a Gershwin, I love a Porter.” Love of my life “New York City.” Cats or dogs? “Dogs.” Mornings or evenings? “Evenings.” Gershwin or Gaga? “Oh, that’s very hard, but it’s obvious that I love Gershwin. But I love her too. Gaga singing Gershwin, there you go. Does that get me out of it?”

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WHAT’S GOING ON

WEST SIDE STORIES

MONOLOGUE CHALLENGE w42st Sponsored by

In July we challenged W42ST readers and members of Tentsquare to write and perform monologues based in or about Hell’s Kitchen. Last month we published the winners; now it’s the turn of the talented finalists to shine. Finalists Writers The Upper Hand

written by Melissa Malone Reggie: Look, when I got here I was just as doe eyed as anyone. New York City – the place where dreams are made. A freshman at NYU, a scholarship that paid enough for me to party. It was perfect. But college ends, faster than you plan and then – here I was – an official “actor”. When you come from a small town like mine, you’re a star in their eyes just for moving here. You’re a celebrity just for booking one commercial. And it feels good, ya know? When you go home for Christmas or whatever and everyone is gushing ... but then you return and take in the smell and the glares on the subway and it all comes rushing back. You’re nothing. Everyone says it costs an arm and a leg to live here. What they don’t tell you is it costs your life. All of it. You watch it drift away while you pick up an extra shift to help pay for your tiny apartment in an area even the rats are scared of and you’re so busy working you don’t have time to even try to book a gig. You’re dying but nowhere else will ever do. So this is what I’ve got, okay? I’ve got this rooftop in Hell’s Kitchen and I’ve got one step to make. This city is killing me anyway ... the least I deserve is the upper hand.

Kitchen Soup for the Soul written by Catherine Taormina

I live in Hell’s Kitchen. Old and new smushed together. I have to say, it keeps getting better ... The streets ... finally paved ... well some of them. After the freezing cold winter full of ice, slush, and salt. It wasn’t until I drove my car on 50th Street between 8th & 9th did I realize that the bump that had been there for years wasn’t there anymore. Yes, I have a car and the garage rates are actually OK ... well not really ... OK for NYC apparently. Every six months I have to beg the car park not to raise the rent and then I end up jockeying around to another place hoping I can keep it in the area ... they’re all gangsters ... no regulations ... a commodity. And I can’t do alternate side of the street cuz I like to sleep and don’t have a dog that needs to take a piss like clockwork. Thalia’s — I’ve used that cozy corner maybe twice not enough. 9th Avenue keeps the spirit alive cuz 8th just went highrise. Lots of them are 80/20s with actors in them so they make good. My old friend died last year and he was a hoarder on 49th ... stuff in there since 1966 ... a rope hanging from one end of his apartment to the other with clothespins holding baggies of food to keep the roaches and other critters at bay ... Ever been to Artists in the Kitchen open studio’s event? I participated one year ...maybe see you.

Happy Hour or is it?

written by Deborah Napier What time is it? It’s happy hour time and I like to go to a little place I call “Happy Hour Row “... Hell’s Kitchen. Oh yeah where the food and drinks are cheap and the conversations meaningless but fun which is why it usually lasts for a lot longer then an hour. I was headed to Arriba Arriba to get my favorite $5 margarita passing all the construction on the street. When are they going to finish all that construction anyways? With all the jack hammering on one side of me and all the clanking of restaurants on the other side of me I was surprised to hear my phone ring. Then that minute happened. The minute that changes all the other minutes that have come before it. The voice on the other end says: “Hey, you need to come home. Your mom has passed away.” I had to ask them to repeat it three times because I didn’t want to believe it. The jack hammering stopped and the clanking from the restaurants faded away. I couldn’t hear a thing except two words: “She’s gone.” So much I wanted to say to her but I don’t have the chance to now. I realized I had been standing at the corner ... how long had I been standing there? When did I hang up the phone? I walked straight home. No cheap food, no cheap drinks, not today. Not the day happy hour wasn’t.

TentSquare, Where Artists Find Their Audience™ is a social network and artistic collaborative site. All 74 original monologue submissions and 51 actor performances are available to view on tentsquare.com.

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WHAT’S GOING ON HONORABLE MENTION

Playground Placenta written by Melissa Bell

Character: Patti, a young mother into all things natural. Setting: Manhattan Plaza Playground, located between two tall buildings on W42nd St, between Ninth and Tenth Aves. PATTI: I would have so much more room in my freezer if it wasn’t filled with placenta. No, not a natural hair conditioner. Real placenta. I had a home birth, and I kept Jake’s placenta after he was born. The midwife got me into this idea of doing something with it. I want to bury it. Some cultures do that. It has something to do with nourishing the earth, giving life back into the ground. You know that community garden on W48th St, the one between Ninth and Tenth? I wanted to bury it there, but I don’t have a plot. So I asked this gay couple: “Can I bury my son’s placenta in your plot?” They just looked at me and said: “No.” Some cultures bury the boy’s placenta under that threshold, and the girl’s under the cornerstone … or is it the girl’s under the threshold? Well, I can’t remember which goes where but you can’t do that when you live in an apartment building. You’re supposed to bury it in the place where you were born … or where you want them to end up. You wouldn’t want to get that wrong. Then I was thinking of putting it in the Hudson River … you know, water, the giver of all life, but … naahh … In some cultures they eat it, but my husband said no way. He wants me to throw it out, but I can’t. I really want to do something with it. But it has been four years. Is there an expiration date?

Pumped Up

written by Denise Cruz-Castino Barista (overly hyper): I’m really jazzed about our coffee shop. My brother and I run this little place. And every single cup of coffee is like our own little babies. And we drink it all! Day! Long! Woo! Can you tell? You can probably tell. So there’s the fresh ground, which is amazing. And the iced, if you like ‘em cold. And the cappuccinos, which have extra silky smooth steamed milk. The macchiato. Oh the macchiato. I just like saying that. Macchiato. And the decaf. Hmmm maybe I need to switch to the decaf! And it’s only 9am! And if you’re hungry, we got bagels. It’s New York of course! I think the way a person eats their bagel says a lot about a person. Some of my grumpier customers eat them plain. And I’m not saying you’re grumpy if you want it plain. Maybe you just don’t like anything on it. I’m not judging. Me personally, I’m not a bagel person. I’m more of a croissant person. Chocolate’s my favorite. Reminds me of Paris. Now that was a good week. But the French people, I could take or leave. You’re not French right? Gosh I hope you’re not French. I just didn’t find them to be warm. Not like New Yorkers. We get a bad rap but really, New Yorkers would do anything for someone in need. So, I digress. What did you want? (Pause) Oh ... the bathroom? Sorry, just for customers.

Risk

written by Mara Lesemann He was a real son of a bitch. I hated him for years. But I would never kill anyone. I trade foreign currencies – euros, yen, francs – you name it. Biggest casino in the world. And it’s all legal. Mostly. Ron was the risk manager – it was his job to tell us what we couldn’t do. We’d come up with some sexy new product to trade – and make us all a ton of money – and he’d look for a reason why we couldn’t do it. He got off on saying no. Two weeks ago, the bottom fell out of the Greek bond market. We’re all Hell’s Kitchen raised and working on Wall Street – why would we care about Greek bonds? Because we owned too damn many of them. They were profitable for a while – paid crazy high interest – but one morning they were worth less than a roll of toilet paper. I designed a gorgeous structure that would let us get them off our books, even though we couldn’t actually sell them. Ron said no. Too risky. Are you nuts? We’re a trading room – we LIVE on risk. So we did nothing. Yesterday, the company was on the verge of bankruptcy. 300 people about to be out of work because he thought the trade was “too risky.” When you guys knocked on my door this morning, I knew it was Ron. Knife, huh? Brutal. It wasn’t me. But I’m not surprised.

HONORABLE MENTION

Tired Lover

written by Klara Gribetz I’ve been soliciting my body for quite some time now. I’m tired, Tony. My veins ache. I can only unburden you, you’re impossible to reject. Remember that time we took a blanket to the Hell’s Kitchen park? It embarrasses me to say that that was one of the best days of my life. You are like a beautiful phantasm to me. You’ve never been the same person that you are with me with any one else. It fascinates me how you can be so uncongenial to everyone but with. .. with me it’s different. I’m not stupid, Tony. I’m just ... desperate. I’m a fiend. And you’re a brute. Does she like that you’re a brute? Does she even know? How can you give up on me baby? You have intemperance too. It’s not just me. That’s how we got here, remember? But I’m the docile one though, right? I’m the paltry whore and you’re the connoisseur. And it pains me to say that that was the best day of my life. Hell’s Kitchen has never been and will never be again so lovely as it was that day. What, are you going to kill me now? Do it. Please Tony. Put me out of my misery. You were the only thing I had and I never even really had you. You had me. Now all I have is that day.

Finalists Actors Michael Bortolin performed

Hell’s Kitchen

written by Chrissy Smuniewski

Honorable mention Gabrielle Archer performed

Better Than a Red written by Austin Savage

Beccy Quinn performed

Smiles in Manhattan

written by Kathryn Wenzel

Heather Drew performed

The Upper Hand written by Melissa Malone

Wylie Weeks performed

Baked Pee written by Wylie Weeks

Edward Caiazzo performed

Classy Dame

written by Ryan Dean Mullenix

Honorable mention Baker Chase Powell performed Is it Safe written by Elaine Alexander

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THE GREAT

HELL'SBAKE-OFF KITCHEN No birthday party would be complete without a ton of cake. And this month our favorite neighborhood bakeries have done us proud. Shucks, we don’t know what to say … PHOTOGRAPHS Robin Riley

BRILLIANT BIRTHDAY CAKE CUPCAKE CAFE 9th Ave - 40th/41st St All we did was ask for a cake. Ann Warren at the Cupcake Cafe did us proud. This chocolate cake is decorated with autumnal flowers made from vanilla butter cream, and the hint of the neighborhood skyline. “We started in 1988, with a mission to produce baked goods from scratch,” 30

says Ann, “not reminiscent of the sugary commercial mixes that were causing all baked goods everywhere to taste the same. We still focus on old-fashioned baked goods – pies if not doughnuts. However, for us, it is really all about coffee in the neighborhood.” www.cupcakecafe-nyc.com


BLACK PEPPER AND SWEET POTATO SHORTCAKE

PHOTO

ESSAY

BETTER BEING 940 9th Ave - 39th/40th St The guys at Better Being have been caterers in the entertainment biz way longer than they’ve had a sandwich shop. So when we asked them to whip up something special for our birthday, their chef Joanna rose to the occasion with this dish, served with concord grape compote, crème fraiche, wildflower honey and crispy sage.

“It’s something Hell’s Kitcheny: salty, sweet, a little quirky, and ultimately very satisfying!” They pride themselves on using only fresh ingredients, made delicious, colorful, and healthy. This beauty was made specially for us, but if you ask them nicely, you never know … www.betterbeing.net

IT'S SOMETHING HELL'S KITCHENY: SALTY, SWEET, A LITTLE QUIRKY, AND ULTIMATELY VERY SATISFYING 31


PHOTO

ESSAY

PUMPKIN GINGER DONUT UNDERWEST DONUTS W47th St - West Side Highway Happy Birthday Underwest. The famous gourmet donut shop, located in a carwash, is also one year old, blowing the candles out on its own cake next month. For us, they came up with the seasonal pumpkin ginger donut. “November is kind of like the unofficial start to the holiday season, with Thanksgiving being the first holiday. And who doesn’t think of pumpkin when they think of the holidays?” Not us! www.underwestdonuts.com

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ESSAY

GINGER SNAP SLIDERS EVELYN'S KITCHEN Gotham West Market 11th Ave - 44th/45th St Owner and executive chef Ayala Donchin decided to follow her passion for cooking, baking and entertaining after her beloved godmother Evelyn passed. Evelyn’s Kitchen has now been featured in ‘O’ Magazine, US Weekly, and People magazine, and recently debuted on QVC, selling over 16,000 cookies in less than minutes. Celebrity clients include Dwyane Wade and Gabrielle Union, Gayle King and Nick Cannon.

And, great news for HK, she has just opened a pop-up in Gotham West Market. She created these delicious ginger snap sliders specially for our birthday because, she says: “They’re fun, as all birthday items should be. They’re complex and spicy and exciting. They leave you wanting more. They’re great for sharing. And they’re a well kept secret.” At least, they were ... www.evelyns-kitchen.com

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PHOTO

ESSAY

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PHOTO

ESSAY

THE GREAT PUMPKIN H BAKE SHOP W57th St - 11th/12th Ave Chef Huascar Aquino learned the fine art of pastry making at the French Culinary Institute, here in New York City. He now presides over his own culinary empire at H Bake Shop which, in 2013, became the first New York winner of Food Network’s Cupcake Wars. For our birthday he created The Great Pumpkin cupcake, named after Linus’s Godot-like nemesis in the Peanuts cartoon. “But our Great Pumpkin is hardly shy,” he says. “It is a pumpkin-spice cake with coffee cream cheese filling, chai tea buttercream icing, a dusting of cocoa powder and candied pumpkin seeds. It is redolent of cinnamon and cloves; everything that brings warmth and happiness this time of year. It is the perfect birthday cake for a sybaritic one-year-old like W42ST.” Our edible covers are the perfect finishing touch. www.hcakes.com 35


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PHOTO

ESSAY “WE ADD SPICES AND PECANS FOR FRAGRANCE AND CRUNCH, AND, JUST FOR YOUR BIRTHDAY, WE HAVE ROLLED IT IN BROWN SUGAR, BUTTER AND CINNAMON.”

PUMPKIN PECAN SWEET ROLLS AMY'S BREAD 9th Ave - 46th/47th St “Our pumpkin pecan bread captures the essence of autumn,” says Amy Scherber. “It’s a yeasted bread made with flour, butter, eggs, pumpkin and a touch of honey. We add spices and pecans for fragrance and crunch, and, just for your birthday, we have rolled it in brown sugar, butter and cinnamon to make a pumpkin pecan sweet roll that celebrates November and your first anniversary. “We shaped it like a single layer

cake and added a candle for the festive birthday touch. It’s the perfect combination of our best seasonal bread, dressed up with sweetness and served for breakfast or a snack.” Even better, Amy will be serving up our birthday treat all month at The Pantry by Amy’s Bread, the new store next to the bakery specializing in locally made artisanal products that perfectly compliment the bread. www.amysbread.com

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EATING & DRINKING

The slice N

38

Patzeria’s grandma slice is ready to devour ...

IMAGE: ROBIN RILEY (WWW.ROBINRILEYPHOTOGRAPHY.COM)

ew York City is the land of plenty when it comes to pizzerias, but not all slices are created equal. A tour of the neighborhood’s prime pies is what’s required. Fortunately, Scott Weiner has risen to the occasion. What a trouper! The most authentic pies are found in Naples. They originated from what we’d view today as dumpster diving. Basically, bakers would combine scraps of food – leftover anchovies, tomatoes, etc – wrap it all up in some dough, and use the concoction to clean the wood ovens. The poor people of Naples saw bakers throwing out these ‘pies’ and would flag them down. Eventually, the bakers sensed a business opportunity and perfected their edible Brillo pads into a similar version of what we now consider pizza, sending their children out at lunch break to sell them to townspeople who worked at the docks. At this stage, pizza was only popular in Naples – even the rest of Italy had no idea what it was. But, through immigration, it made its way to Little Italy in Manhattan, and soon everyone wanted a slice of the action. The huge wood ovens bakers used to in Naples were replaced by smaller coal ovens, and so the New York-style pizza was born. It was also the resourceful New Yorkers who capitalized on the sale of a single slice. (Tip: A slice of pizza should always correlate with the price of a subway ride.)


EATING & DRINKING

is right

Ariana Atwater takes the cheesiest tour in the city

“It comes out ready to eat in just 80 seconds – no pretending to talk to your friends and family waiting for it to cool down and no scalding mozzarella to burn the roof of your mouth.” The first stop on Scott’s tour, Don Antonio by Starita (W50th St - 8th/9th Ave), screams tourist trap on the outside but is home to the only wood fired oven in New York City. The open kitchen allows you to see your pie being made before it enters the oven at 1,100 degrees. Since density holds heat, and the margherita pie at Don Antonio isn’t dense, it comes out ready to eat in just 80 seconds – no pretending to talk to your friends and family waiting for it to cool down and no scalding mozzarella to burn the roof of your mouth. Treat the classic margherita pie like an appetizer. The fresh, bubbly, slightly charred crust and simple ingredients open up your palette for, you guessed

it, more pizza. Ever wondered why you crave more than one slice? No, it’s not because you’re a New Yorker and pizza sauce oozes from your pores. When the dough cooks, the yeast turns into sugar, which sends signals to the brain to stuff your face with one more slice. And that next slice should be the montonara. Don Antonio is one of the only places in the city where you can get this heaven-sent creation. Montonara was birthed, again, from the poor. Having hot oil is a constant in most households in Naples. The Neopolitans would stretch the dough, throw it in the hot oil, then added the toppings. The montonara pie at Don Antonio is deep fried lightly then placed into the wood oven. The result? A smoky, doughy slice with an even ratio of sauce to cheese. Think of it as the cronut of pizza. Next up: Patzeria (W48th St - 8th/9th Ave). Don’t be alarmed by its location. This hidden gem in the midst of havoc, otherwise known as Times Square and the Theater District, is home to one of the best grandma slices in the city. The sauce being on top of the cheese characterizes a grandma slice. The ‘grandma’ name came from the older women, who were smaller in stature, who baked these pies in ovens since it was easier for them to operate. Patzeria’s pizza is moderately dense, airy in the middle, and

crunchy on the bottom due to the welloiled pan and coal oven, one of the last in the city. Five minutes in the oven and a crisp slice sautéed in oil appears and turns the top layer into cook sauce. Cook sauce, incidentally, the sauce most of us are used to eating today, originated from American canned tomatoes, oregano, and basil. A few blocks over, just outside the HK boundaries (but we won’t hold that against him) you’ll find John’s Pizzeria (W44th St - 7th/8th Ave) with cheesy pies reminiscent of the Ninja Turtles. Housed in what used to be a church in an alley, it preserved the architecture in a $6 million renovation to churn out New York-style pies. All pizzas are made to order in 800-degree coal-fired ovens, making no two pies the same. John’s, of course, offers a wide variety of toppings but a classic pie, aka just cheese for non-New Yorkers, is your best bet. The cheese and sauce swim together in a sea of harmony for that classic taste that New York is known for. It’s flavorful and moist and will definitely make you rethink taking a trip to Times Square. www.scottspizzatours.com

PIZZA BUS! 39


EATING DRINKING FOOD & & DRINK

COCKTAIL OF THE MONTH

HELL’S KITCHEN Ingredients 3 slices serrano peppers 2oz tequila 3/4oz Cointreau 1/2oz lime juice 1/2oz agave 1 pinch cilantro

IMAGE: ORTAL MIZRAHI

Method Muddle the serrano peppers with cilantro in a cocktail shaker. Add the lime juice, agave, Cointreau and tequila with ice. Shake. Strain into coupe glass rimmed with paprika, then garnish with a pinch of cilantro.

KTCHN NYC W42nd St - 10th/11th Ave www.ktchnnyc.com

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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

WINE AND SPIRIT Irene Connolly shares the secrets (almost) of her roguish past and her celebrated shepherds pie. Interview by Chris Ambrosio

I

rene Connolly has seen her share of changes in Hell’s Kitchen. Some might remember her as bartender at the old Irish Rogue, where she pulled the pints of Guinness until its own last call. Her highlight may have been one memorable St Patrick’s Day when she shared her own shepherds pie with New York City on the CBS morning show.

love the farmers’ market up on 52nd St, but I miss the one they used to have down by the Port Authority. Any memorable people you’ve served in the neighborhood? Frank Miller, from Sin City. He’s a great guy, genuinely nice. He wrote a cartoon for me that I’ll never forget. I love serving everyone though, hearing about their hopes and dreams, and New York City is a perfect place for that. It seems like everyone came here for a reason or a purpose. You see a lot of people from the TV or movies but they usually just mix in with everyone else.

What are some of the changes you’ve seen over the years in the neighborhood? I’ve been in the area for about 10 years now, and it seems like a lot younger crowd have moved in, which is strange as the prices keep going up. I do miss the Irish Rogue, but Dalton’s is a fun place to work and I love the people I work with.

What brought you here and do you have any dreams of your own? I intended to just stay for a summer but I fell in love with the city and have been here for 20 years. I grew up about 50 miles from Dublin, and it’s great to still have an Irish family here in Hell’s Kitchen. Sean, the owner, is from Ireland, and Devon and Padraig are behind the bar, so we have a lot of Irish flavor in here. I hope some day to open my own place where I’d serve only fresh food. I love to cook, but I’m not going to tell you the secret ingredients for my shepherds pie. All it takes is a lot of love!

IMAGE: NACHO GUEVARA

“I love serving everyone, hearing about their hopes and dreams, and New York City is a perfect place for that. It seems like everyone came here for a reason.” Any hidden gems you can share? I have to begin with the wine bars. I love my wine and Gallo Nero on 44th St is a great place to unwind on a Sunday … or any day for that matter. Adella on 43rd St is also good, and I’ve heard amazing things about Wine Escape across street from Gallo. Annabel’s on 9th Ave is one of my favorites, and Mercato, over on 39th St, has great ambience and pasta. I love coffee too, and Empire is a great place to get that jolt. I can’t resist walking in there and smelling the beans – sometimes that’s all you need: the aroma itself is unreal. And I

Above: Irene adores her adopted Irish family in Hell’s Kitchen.

What’s the best part of living here? I love the 9th Avenue Food Festival, when we cook up a roast pig. Running up and down the Hudson river is also fun, seeing all the art and sculptures as you head north. And there’s a little place on 44th St, Domus, that has great eclectic stuff. There’s a bracelet there I love. The area is always changing but hopefully the friendly people that make it great will stay the same. Change is good, but it’s always nice to find a place and people that can bring a little home back to us all.

DALTON’S (212) 245-5511 www.daltonsbarnyc.com

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A small piece of Ireland, right in Hell’s Kitchen! American Classics with Irish Influence Breakfast, Lunch and Dinner, Daily Brunch on Saturday and Sunday Sunday Roast - 1pm-9pm

LIVE MUSdIaC y’s Wednes h), 8pm (Iris ys Saturda 11pm

24 Craft Beers on Tap

22 TVs + Jumbo Screen All major sports leagues shown Private events up to 300 people

Tir Na Nog

315 W 39th Street, NYC 212-760-0072 www.tirnanognyc.com Like us on

@TirNaNogTimesSq


EATING & DRINKING

Thank you …

FROM THE BOTTOM OF MY GLASS

Ciera Coyan’s three favorite bar customers – are you one of them?

N

IMAGE: ADRIEN POTIER

ovember is a month for celebration, and celebrating means drinking beer! W42ST Magazine turns one, I’ve been writing this column for a full year, and Thanksgiving is almost here. There’s nothing like birthdays, anniversaries, and holidays to make me think fondly of certain traditions. What could be more traditional than compiling a list of things to be grateful for this Thanksgiving season? Here are a few types of customers for which beer bartenders can be truly thankful. THE BEER GEEK This guy is a very different type of customer to the beer snob. Beer snobs are know-it-alls who like to one-up each other. Beer geeks are enthusiasts who love talking and learning about beer. Their eyes light up when they taste something new and exciting. They go on road trips and bring back local beers for their friends and, if we’re lucky, their bartenders. Some of the best beers I’ve ever had were from beer geeks coming into the bar with a rare bottle to try out. They’re happy to share their beer and their knowledge. The true beer geek’s excitement is fun and infectious. Fall beer of choice: Sierra Nevada’s Northern Hemisphere Wet Hop IPA. This beer is only available in the fall. If you see it, drink it. PERSON WHO CAN TALK TO ANYONE Part of the job for a bartender is, of

Right: Make friends with your bartender this Thanksgiving.

“Good regulars are the people we complain to when someone orders ten Lemon Drop shots. They’re the ones we don’t hide our hangovers from.”

course, talking to people. We have to make sure people are having a good time and the mood stays upbeat. It can get tricky when there are a lot of people sitting by themselves at the bar. Of course, plenty of people come to a bar alone and want to sit quietly and have a drink (when I get out of work I love going to a busy bar and just sitting and drinking in my own silence), but when there are people you know want to talk and you just don’t have time, that’s when the Person Who Can Talk To Anyone steps up. Any person who sits next to them at the bar is going to be talking and laughing in minutes. In truth, this customer is probably my favorite because they do part of my job for me. Fall beer of choice: These people tend to be pretty laid back, so something mellow but still delicious is called for. Sixpoint Sensi Harvest Ale is balanced and juicy. It’s pleasing without being too much, just like them. THE REGULAR Ah, the bar Regulars. These are people bartenders see more than we see our best friends and our bosses. They’re the backbone of a bar. Good regulars can be the difference between a terrible night and a great night. They’re the people we complain to when someone orders ten Lemon Drop shots. They’re the ones we don’t hide our hangovers from. They’re the ones we beg to go buy us coffee when we didn’t have time on our way in. Good regulars make this job worth doing. Well, them and corporate credit cards. Fall beer of choice: A buy back.

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WE’RE A SPORT FAN’S DREAM! 20 55” HD Flat Screen TVs 24 Beers on Tap Full Martini Menu Happy Hour 7 Days a Week Kitchen open until 2am every night Bar open 7 days a week from 10am - 4am! DALTONS BAR AND GRILL NEW YORK CITY

611 9th Ave, New York, New York 10036 Tel: +1 212-245-5511 www.DaltonsBARNYC.com


EATING & DRINKING

ALL THE COLORS OF THE WINEBOW

Red and white are so passé. This Thanksgiving Jeremy Kaplan is thinking orange … or green … or grey …

A

mericans give more thought to their wine for the Thanksgiving table than any other holiday. What to serve with the big meal? Some recommend going American. Big chardonnays from California, and zinfandel too – America’s grape. But I find these can to be too heavy to carry on through a long meal. Thanksgiving is a great time to try new wines, do a little experimenting, and focus on varieties that are food friendly and have more personality than your usual suspects of red and white.

in appearance and are not as juicy and fruity as some of their Argentine counterparts. Instead, they offer stronger tannins, but also more structure. They’re the perfect accompaniment to game and smoked foods.

YELLOW WINE

Maybe the rarest of all of the “colors”, yellow wines come from the Jura region of France and taste more like a dry fino sherry than a white wine. Made from the savagnin grape, they’re intense and offer flavors of nuts, mushrooms and moss. A great wine to end the meal, alongside strong cheeses.

GREEN WINE

Also known as vinho verde or “young wines” from Portugal, they are made from the white alvarinho, azal and trajadura grapes, but can also be made from red grapes. They’re low in alcohol and are slightly effervescent. They’ll get the palate open and ready for food without weighing you down. Look for recent vintages (no more than a year or two old) for the best quality.

ROSE WINE

Above: Eeny ... meeny ... miny .. moe ...

but they are not “white” per se. They’re growing in popularity but are never marketed as “grey” – Champagne is often “grey” in that it can be made from pinot noir and pinot meunier. There is also white zinfandel, but I don’t really consider that wine.

All the rage now, rosé wines are actually red wines that have had only limited skin contact – perhaps a day or two – resulting in a wine that can range from light apricot to dark salmon color. They are fresh with good acidity and can pair with almost any dish. Since this is a special day, splurge a little and go for a rosé from Bandol – made from mourvedre – the most serious of rosé wines out there. But any will do, just make sure it’s nice and dry.

ORANGE WINE

GREY WINE

BLACK WINE

These are not so much grey as just off pink. White wines made from red wine grapes, there is no direct skin contact

This is what sommeliers and wine geeks all over the country are going nuts for. The newest wine, though, is actually the oldest. Perhaps thousands of years old. They’re white wines where the juice has been allowed to remain in contact with the skins for a prolonged period of time – ten days or longer. They have a definite orange, coppery tinge and the resulting wine is tannic and sometimes a little cloudly (like cider). These come from the cot grape, or malbec, and hail from a region called Cahors. They are super dark

CORK TALK LES LUQUETTES, BANDOL The King of Rose. Mourvedre is the grape and the resulting wine is big and serious. $28 KLINEC, REBULA These wines can age nicely and provide a sort of red wine experience due to the tannins. Great with food. $27 LE COMBAL, CAHORS Serious wine comes from this region, where wine has been produced since before the time of Christ. $22

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REAL ESTATE

END OF THE RENT?

If you’re looking at apartments over the $3,500 mark, the time may have arrived for you to consider buying instead, says Ian TD Smith

N

ovember is one of my favorite months, where nights turn chilly and families gather to give thanks. It’s also one of the best months to start your search for a place to buy. October through March is considered the high season in sales just as it is the low season for rentals. But fear not, unlike rentals, prices don’t skyrocket based on the season in sales. Making the decision to buy instead of rent is an important one but shouldn’t be taken lightly. The hard and fast rule I typically have is when a client (not roommates) comes to me and is looking to rent an apartment over $3,500, I try to explain the benefits of purchasing instead of renting. So if you have reached that point, perhaps your next viewings should be apartments to purchase instead of rent. If that’s the case, consider the following factors.

Another thing I recommend is to find out how many buildings on the block are owned instead of rented. Typically, the higher the number of owner-occupied buildings, the nicer and more desirable the street, this will impact your resale in a few years.

CREDIT

TYPE OF BUILDING

TYPE OF UNIT YOU WANT

When renting, you have different factors, but when purchasing think like a landlord. Studios are the easiest to rent so if you want consistent cash flow go for this. Single bedrooms (especially those that convert) perform well as a rental asset and are preferred by those who rent in upscale new construction buildings. In my experience, the best unit to purchase is a two-bed that provides room for you to grow, excellent rental income, and maximizes your capture of price per square foot at resale.

Is your credit in at least the 700 range? Most banks won’t lend you money if you haven’t met this critical score. So, before considering the move to purchasing, run your credit!

Are you a prewar aficionado? Do you want brand new construction? Do you want a cute walk-up? Knowing the types of buildings that are out there is critical but know that the highest prices on resale are captured typically by new construction and townhouse purchases.

COST

The price per square foot average in Manhattan as of October was $1,320. Know how much what you are looking for will cost you. In rentals, I usually say rent should be 20% to 30% of your income. With a place to own, don’t be afraid of going up but never exceed 50% of your income. Almost all places in Manhattan will require a 20% down payment.

IMAGE: NACHO GUEVARA

LOCATION

Other than buying in an area you want to live in, remember to look into other factors for purchasing based on location. These include: the neighborhood’s increase on price per square foot in the last five years (HK is one of the hottest markets by this metric). Proximity to subway is also a major determinant in sales prices.

“Consider the neighborhood’s increase on price per square foot in the last five years (HK is one of the hottest markets by this metric).”

Above: Ian’s advice when it comes to buying: don’t be afraid to go up, but never exceed 50% of your income!

WHAT KIND OF BUYER ARE YOU?

Do you want to buy something a little cheaper and imprint your style on the structure of the apartment? You are a fixer upper. Do you not want the hassle of any work done on the place? You are a turn keyer. Do you only care about the return on investment and potential rental income? You are a landlord. Do you want to get the best available unit in the best available area with a good forecast on resale? Then you are the perfect buyer. Good luck on the hunt, neighbors. Ian TD Smith is a licensed real estate broker. Contact him at ian@adomee.com

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REAL ESTATE

NEIGHBORS after dark Slamming doors, noisy vigils, erratic love lives … but when you live next door to a semi-celeb, you can’t help but take a shine to them, says Christopher Shelley

ILLUSTRATION: ALISA KRUTOVSKY

I

n Hell’s Kitchen, when your celebrity neighbor bangs on your door at 11pm, you know that whatever happens is going to end up being a story. Before I get to the details of why my celebrity neighbor so anxiously rapped on my front window that fateful night, I feel it important to look back at our acquaintance-ship. The first time I saw him, he was climbing the steps to a landing our neighboring townhouses shared, just off 49th St. He was carrying his guitar and my initial thought was: “Oh shit, our new neighbor plays music.” He always ran in and out of his apartment; he never seemed to move at normal speed. He slammed his door open and shut, as if his very arrival or departure needed an exclamation point. One day I was arriving home and he was on his way out. He was all dressed up so I asked if he was going someplace special. He told me he was pretty much always heading off to perform, so I asked what he did – act, sing, etc. He looked at me as if I was from some distant secluded island. “I’m Aaron Carter,” he said. “Great,” I said. “I’m Chris Shelley.” Clearly, he was embarrassed for me that I didn’t know who he was. I wished him luck and went inside, where I immediately Googled his name. Seconds later, I knew he was a semi-celeb, largely due to his being related to his brother, Nick Carter, of the Backstreet Boys, of whom I had heard. Aaron, it seemed, was somewhat a rapper in his own right, appealing mostly to pre-teens, tweens, and teens. In that moment, as I discovered who he was, I could have become impressed, but instead I made a sandwich. He had a habit of forgetting his keys. He’d have to climb up on to his own window ledge and break into his own apartment. One day, he bolted out, letting his front gate slam. Minutes later, a welldressed woman was outside his door, pounding on it and shouting his name.

Soon she herself was climbing on to his window ledge. I told her he’d just left. “He’s supposed to sing the National Anthem at Citifield in 45 minutes,” she yelled at me, as if it was my fault I’d let him wander off unattended. “Which way did he go?” I pointed east. One night I couldn’t sleep because he was playing music in a loop, on our stoop: Somewhere Over the Rainbow, the Israel Kamakawiwo’ole ukulele version. I peeked out to see about 50 candles around his window ledge. I asked what was going on. “I’m holding a vigil for my sister. She died a year ago.” “Ahh,” I said. “Well, good night.” How do

Christopher Shelley is a wedding celebrant and humorist. Read all about his glamorous life at www. Illuminating Ceremonies. com.

you tell someone to turn down their music after they say something like that? Then came the night he banged on my window. I peeked through my blinds to see Aaron’s face, alive with mysterious, taut energy and wild, desperate eyes. I stepped outside. “That guy wants to fight me,” he yelled, pointing manically at a calm-looking gentleman standing out on 49th St. “I need a witness.” “Where I’m from,” the man called out in a calm Southern drawl, “we don’t leave our lady on the corner.” Aaron’s then-girlfriend was standing at the side of the street, trying to hail a cab, among a wall of suitcases. Aaron abandoned me to plead his case with a guard who’d walked by. I walked over to Aaron’s girlfriend. She told me they’d fought, again, and that she was moving out. The Southerner explained that he thought Aaron was a jerk to not help his woman find a cab. All three of us saw Aaron run back into his apartment and slam his door shut. He moved out soon after that. The last I saw him, a friend emailed a disturbing picture of him: in what looked like a police photo, the former teen pop star’s face appeared battered and purple. The attached article mentioned that he’d been beaten up by some New Kids on the Block fans who were upset that he’d invaded their turf. This shocked me: I had no idea NKOTB still had fans. Or turf. I felt bad to see Aaron so bruised. I wondered if the Southerner had caught up to him. I think back to that night a lot and I’m surprised to find myself imagining that, if punches had been thrown, I’d have defended my neighbor. He was my Gatsby, I suppose, living the sort of rich life I’d never know. He was better than all of ‘em put together. Well, if not better, louder. He was my neighbor, and where I come from, we don’t let our neighbors get beat up by Southern tourists.

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PROPERTY

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REAL ESTATE

PROBLEM SOLVED

Some stuff in your apartment needs hidden; other stuff needs shown off. Assaf Leib finds solutions for both

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ssaf Leib is no ordinary interior designer. More specifically, he’s an industrial designer and a problem solver. Based from his studio in Hell’s Kitchen, he’s a man who sees potential in every unused space. Which, when you live in cramped, population-heavy New York, is a highly marketable skill. So when Ken and Jennifer Gunsberger approached him about remodelling their Midtown East home, they had three very specific challenged in mind. Namely: his hard-core music habit required a high-tech storage solution, their collection of contemporary art needed the right kind of lighting so that it could be displayed to its full potential, and she wanted to create office space in an apartment that had none. “They were looking for good, creative ways to store everything,” he says. “They’re both very organized. “ The result is an ingenious mix of traditional cabinetry, intelligent lighting, and Assaf’s own craftsmanship when it comes to designing and commissioning high-end bespoke furniture. The main, open-plan living area is dominated by two things: the corner view east across the balcony to Queens and, north, up the Manhattan skyline; and a custom-made lattice walnut unit taking up an entire wall, television in the centre, vast speaker system concealed behind discreet slats. “The lattice is a way of connecting the indoors to the outdoors,” says Assaf. “The challenge was to put together a system to hold the very high-end, heavy-duty equipment for the sound system. “I designed it around those components – the woofer, the sub-woofer, all the cables … all those components need to breathe. This is really serious stuff.” The media unit’s slat design is echoed in the hallway, with a closet made from the same wood, which contains shelving and hanging space for every conceivable

Opposite page: A custom-made media unit holds all the woofers and high-tech kit you can throw at it. Above: Creating an openplan design means the whole apartment has space to breathe. Left: Looking east, past the outdoor deck.

continued over

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IMAGES: PAUL KATCHER; EDWARD TORRES

REAL ESTATE item. It’s all very organic looking, the use of wood softening the effect of all that technology, making it warmer and more natural somehow. There’s more warmth thanks to accent touches of orange: a throw on the sofa or stripe on a cushion; a vibrant lamp base; a large-scale abstract oil painting. The once narrow, galley kitchen has been opened up and is now an integral part of the apartment’s living area, the walnut units from British cabinetmaker Smallbone of Devizes, the counter in classic New York marble. Central to the dining area is an exquisite contemporary, hand-made chandelier by Kadur, hanging above a Ligne Roset table. And mirrors are placed opposite the window, reflecting that killer view, and full-length at the end of the corridor, at the entrance to the master bedroom, again exaggerating the feeling of space. Lighting at floor level as well as in the ceiling all add to that growing sense of room to breathe. The existing floor was already in good condition, so Assaf didn’t need to replace it. Instead, he stained the oak with a dark walnut instead, to bring more warmth and a sense of continuity to the apartment’s whole. “The office was one of the things on the wish list,” says Assaf. “To be honest, I was against it. I wanted to get the feeling of space and light. But what the client wants the client gets. Still, there is the French door, so you get all the light and the panoramic view.” In the master bedroom, things take on a different atmosphere. The colors are more muted: a pale blue Design Center rug covers the floor, a couple of blue throw cushions on the bed; another fluffy one. Two closets were transformed into a large walk-in closet, with space for everything … even velvet-lined drawers for jewelry. And a large storage unit, also from Smallbone of Devizes, this time in spotless white, takes up much of the wall opposite the bed. And while doors once connected each of the bedrooms, Assaf had them removed to give more privacy, and create additional wall space. “My pride and joy is the bathroom,” he smiles. Much larger than the average New York bathroom, he removed a dog-leg space in the master bedroom to create a vast ensuite, complete with underfloor heating, Bianco Dolomiti marble, and a custom built curved shower unit that

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Above: The master bedroom; storage in the bathroom. Right: Hints of orange bring warmth to the living space.

“There’s more warmth thanks to accent touches of orange: a throw on the sofa or stripe on a cushion; a vibrant lamp base; a largescale oil painting.”

features a bench big enough for two, light panel, and shelving for all those bottles you always forget to bring in with you. There’s even a TV incorporated into the bathroom mirror, and storage built into the wall, ensuring every single inch of space is maximized. The whole project took around four months to complete. “I met the clients two or three months before,” says Assaf, while submission to the board, and getting approval and permits obviously ate into the project’s timescale. But he’s risen to his brief with skill and imagination. Even the utility room is ingenious, with a place to store the vacuum cleaner and ironing board to a rail for hanging out clothes to dry over the sink. The main event, however, is the art. “It was a joy to work with, says Assaf. “Ken showed me the art, gave me the dimensions, explained about the artists, then we literally designed around it, using Modulightor Minilux SQ and DeltaLight Ultratwin systems.” The result is more subtle than a gallery space; rather, the art – much like the shells and other seaside paraphernalia scattering the home that remind Jennifer of her California roots – enhances the feeling of a home that reflects the distinct personality of its owners. www.leibdesigns.com


PROPERTY

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REAL ESTATE

e v o l e w f Stuf r first birthday Celebrate Thanksgiving – and ou val – in serious style. Words Carla Du BIRTHDAY CAKE SOAP KIT

Make your own tastysmelling soap with this easy-to-use kit. Just make sure you’re not too tempted to eat the finished product. $111.60, www. brambleberry.com

PORTION CONTROL PLATE

Make sure your eyes stay as big as your stomach with this helpful dish. Besides, you can always go back for seconds. $9.95, www. fishseddy.com

RANGER CANDLE

Hand-poured by the brotherly music duo Jeremy and Stevie Fury right here in Hell’s Kitchen, this candle is inspired by the design of vintage motor oil cans and its scent has hints of saddle leather, pine tree, and citrus. Vroom! $28, www.furybros.com

THANKSGIVING BISCOTTI

Biscolatte’s store may have closed down on 10th Ave, but we can still buy our favorite coffee time snack online. Even better, the seasonal specials include the moreish pumpkin custard and pumpkin cranberry. Get dipping! Prices vary, www.biscolatte.com

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REAL ESTATE KNIFE AND FORK TIE BAR

Let everyone know where your priorities lie this holiday season with this adorable silver tie bar. $29, www.fineanddandyshop.com

GRAPHITE QUILL

Write letters just like the pilgrims without worrying about spilling your ink pot. Agelio Batle’s intricately-fashioned graphite quill will last up to nine years, even with daily use. $58, www.thestore.madmuseum.org

TURKEY HAT

Celebrate Thanksgiving like Monica Geller from Friends with this novelty turkey hat. Oversized sunglasses not included; shimmying optional, but always recommended. $4.99, www.bluebananna.com

MAGICAL MASALA

These bright fall hues of red and orange will give you something to talk about with your second cousin once removed other than, “Can you pass the gravy?” $150, www.prudencedesignsnyc.com

THANKSGIVING: HOW TO COOK IT WELL

Sam Sifton, former restaurant critic for The New York Times, lets you in on invaluable tips about how to handle Thanksgiving with grace year after year. $12, www.amazon.com

CAKE SLICE CHARM BRACELET

This adorable handmade bracelet is lightly scented so that each cake charm smells as sweet as it looks. $30, www.etsy.com

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GALLERY

#W42ST Hashtag your Instagram pics and they could star in the mag! One minute Hell’s Kitchen is a film set, the next it’s a catwalk. Fortunately, our growing community of Instagrammers is always on hand to capture the life and soul of our colorful neighborhood. Remember, anyone can get involved -- just tag your pics #W42ST and they just might end up in the next issue of the magazine. Happy snapping!

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GALLERY

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HEALTH & FITNESS

Ready, steady, SPIN Say hello to the calorie-burning, heart rate-lifting, soul-boosting workout you can fit into your crazy New York lifestyle

F

itness trends come and go. Barre. Trapeze. Aqua toning. All manner of yoga hybrids. But spin, in its many forms, remains one of the hottest workouts in the city. The proof? Two new studios have just opened up in the neighborhood: Cyc, on 8th Ave, and Revolutions 55, on W55th St. “I think spin has outlasted many fitness fads because it combines the basic elements of a good workout – strength and speed – on a very userfriendly apparatus,” says Heather Trussell Butsch, an instructor at Revolutions 55. “You don’t have to have a particular skill set to ride a spin bike. It’s not a requirement that a rider have incredible balance, agility, or sense of rhythm like

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“When those lights go down, and the music comes on, everything else goes away.”

many other types of workouts. Spin is accessible and appeals to anyone at any fitness level. “There’s also the community aspect to the class. Yes, you’re on your own bike, but you feed off others. I like to try to promote a team atmosphere – a ‘we’re all in this together’ mentality. You get to know people pretty well if you take the same spin class long enough. I’ve met some life-long friends in my classes.” “Spinning is here to stay,” agrees Marc Cohen, an instructor at Cyc. “Not only is it a great workout, but it’s a quick workout. Especially in the busy city that is New York, people want to feel like they’ve accomplished as much as they can, as fast as they can. And at Cyc, not

Above: All Cyc’d up in the studio, as cyclists use weights to create a full-body workout.


HEALTH & FITNESS only are you getting your cardio done in 45 minutes, you’re also blasting the upper body with our weighted sectors and constantly working the whole body, the whole time, while enjoying the atmosphere of dancing at the club.” You can burn up to 800 calories in those 45 minutes of sweat, improving cardiovascular health, and, in Marc’s opinion, your emotional health too. “I spin because I want to get out of my head and release any pain, anger, love, joy, or sadness I’m feeling into the music and into the ride. The dance music, on top of the high-intensity workout, builds your endorphins and awakens your mind, body, and soul.” It’s also low-impact, adds Heather, so it’s easier on your joints than workouts like running. One of the other big benefits is that absolutely anyone can spin, regardless of your fitness level, because you’re in control of your own workout every spin of that wheel. “You’re never too old or out of shape,” says Heather. “You can start at your own pace and at a level that’s appropriate for you. But I guarantee, if you keep spinning on a consistent (about three times a week) basis you will quickly see significant improvement in your fitness level.” Even injury needn’t be a hurdle. “I get really bad shin splints when I run,” says Marc, “but not when I spin. I also get knee pain on the treadmill. However, I don’t have any pain when I spin and I believe spinning has helped me strengthen my knees. We’ll always ask beforehand if anyone has any injuries, and throughout the ride remind them to sit and add resistance if they can’t be out of the saddle, or not to use weights, or slow down and add resistance if they can’t keep a double time beat.” Of course, this freedom of control means, when you’re having a bad day, you’re feeling hungry, or tired, or plain lazy, you can give yourself an easy ride.

“You’re never too old or out of shape. But I guarantee, if you keep spinning on a consistent basis you will quickly see significant improvement in your fitness level.”

Above: Spin classes are not just good for the body, they’re good for your emotional wellbeing too.

“Walk into the room ready to do your best,” advises Heather. “That’s the first step to getting the most out of your workout. Then don’t judge when you have an off, or less productive, workout. There will always be another day to ride and push yourself to that next level.” That motivation from your instructor is key, both agree. “Your instructor cares about your experience and checks in

with you, making sure you are riding safely,” says Marc. “He or she should always be reaffirming rather than commanding.” “A great spin instructor is someone who genuinely cares about his/her students and desires to see them achieve their personal fitness goals,” echoes Heather. “A great spin instructor engages with his/her students, motivates them, encourages them, challenges them, understands and communicates proper technique on the bike, and is willing to stick around a few minutes after class to answer questions.” The music should flow seamlessly and make you feel like you’re on the dance floor of your favorite club, not three different ones, adds Marc. “I believe all great spin instructors are selfless, compassionate people and born performers. You have to want to hang out with your riders for 45 minutes and be able to be vulnerable with them. The class may be a performance, but it has to be a genuine one: no acting allowed.” Marc is a born performer. He’s currently studying musical theatre at NYU Tisch’s New Studio on Broadway, so he brings that sense of exuberance to every class. “The show must always go on,” he says. “Things go wrong, sound equipment fails, and you have to keep things going. “You cannot let your outside life affect your class either. Once that door opens, the show has begun and the outside world must turn off. It makes me think of one of my favorite quotes from Kander and Ebb’s musical Cabaret when the Emmcee says: ‘Leave your troubles outside, So, life is disappointing? Forget it! We have no troubles here! Here life is beautiful …” And it’s true. When those lights go down, and the music comes on, everything else goes away.” www.revolutions55.com www.cycfitness.com

Marc's tips to make the most of your spin 1. Follow your instructor. They know what is best/safest for you. Also, talk to your instructor and don’t be afraid to ask questions. They are there to help you 2. Make sure to stretch, before and after you ride. 3. Hydrate. Drink before riding so your body isn’t dehydrated and you aren’t super thirsty when riding too. 4. Ride because it’s fun, not because it’s necessary. Work out because you love your body, not because you hate it. 5. Always want to better yourself. Challenge brings change.

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RIDE LOCAL

RECEIVE A COMPLIMENTARY RIDE WITH YOUR FIRST PURCHASE* 419 WEST 55TH STREET/NYC MIDTOWN WEST’S ONLY BOUTIQUE INDOOR CYCLING STUDIO 212-776-4335 WWW.REVOLUTIONS55.COM * COMPLIMENTARY RIDE WITH REGISTRATION. $28 + TAX VALUE.


HEALTH & FITNESS

v

FLY SOUL BROTHER SISTER

So, you’ve decided spinning is for you. The next dilemma: Flywheel or its competitor SoulCycle? Cory Cannataro weighs up the options

S

oulCycle’s mission is to bring soul to its riders through what evangelists say is an an inspirational, meditative ride that benefits not just the body, but the mind and soul as well. Its founders bill the classes as a place for friendships to grow and where riders can laugh, cry, and learn together as a community. It’s an intense workout – a “cardio party” – with each rider’s efforts integrating together as they ride as a team. It’s chief competitor is Flywheel, featuring custom-made bikes that have an inbuilt computer to measure your resistance – or “torq” – speed and power output. Each rider competes against themselves and/or other riders on the board. With 45-minute classes of intervals, simulated hills, and sprints, it promises a strengthening workout and intense sweat. Interesting fact: Ruth Zukerman, who started Flywheel in 2010, is also one of the original founders of SoulCycle, but internal disagreements caused a split. The battle doesn’t stop there: it has caused more than one family feud … in my home at least! My sister, Kate, is a devotee of SoulCycle, while I’m a loyal and dedicated member of the Fly Family. I wouldn’t say we debate. It’s more a full-on war. Sometimes we scream. Other times we go days without talking. We’ve now been banned from speaking about spinning when the family gets together for Sunday dinner. “To me, SoulCycle is not just about exercise and the intense workout you get,” says Kate. “It is about using the music, endorphins, and the room’s energy to lose myself and find myself at the same time. SoulCycle has had such a huge impact on the person I have become and strive to be every day. “I remember my first class. I spent the

Flywheel, though, just works. I’m lured to it because I’m a past athlete and am naturally competitive, not just against others, but primarily against myself. To be honest, I’m not looking to form friendships in the studio, I’m trying to beat my previous performance. The TorqBoard motivates me and, ultimately, that’s what everyone needs to work out for themselves: what’s your motivation? So, people, are you looking to free your soul from fear and doubt while getting an intense workout? Maybe you’re seeking a sense of competition while breaking into a serious sweat? For those who are already decided, you’re probably set in your spinning ways. For the undecided, what’s it going to be? Above: Flywheel girls show off the toned results. Below: A flexible SoulCycle instructor.

“I’m not looking to form friendships in the studio, I’m trying to beat my previous performance.” whole time not knowing how to use the resistance knob, but getting lost in the music. For the first time in a long time, I felt I could just let myself go and be happy. In that moment, all negative feelings, concerns, and regrets were gone, and it was just me, the music and the bike. That liberating and euphoric feeling saved me from all my fears and doubts.” I’ve taken two SoulCycle classes, and everything she says makes sense because I saw this whole “community riding together” thing. It didn’t click with me. I think I must have missed the SoulCycle Special Punch on the way into the studio!

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EMOTIONAL WELLBEING

Great expectations Even in disappointment, gratitude can turn things sunny side up

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ILLUSTRATION: ALISA KRUTOVSKY

Dr Tama Lane is a clinical psychologist who 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.

he inevitability of life is always lurking and constant. Nevertheless, we strategize and maneuver to set the stage for our personal play, Life Expectations. As screenwriters, we create scenes in our head, visualize how we want it to look and feel, develop colorful dialogue to cultivate a myriad of emotional experiences, and anticipate how others will respond. Our internal dialogue is: “This is how I want it to be. I don’t want or expect it to change.” What happens when well-laid plans unravel? Most importantly, how do we view ourselves in the face of disappointment? Fulfilled expectations have a profound influence on every aspect of our life. Conversely, unmet or unreached expectations are typically met with feelings of defeat, insecurity, anger, shame, diminished self-value, and self-blame. When our expectations are hijacked, it can be emotionally painful and stops us from moving forward. This occurs because expectations are inextricably linked to our self-worth. These emotional conclusions undermine our efforts to create change and distort our view about our abilities. The vivid picture we create surrounding expectations boxes us in, both mentally and physically. Most importantly, expectations undermine gratitude and blind us to the sunny side of disappointment. Looking through the lens of gratitude is not easy. Few of us are grateful when negative life events occur – loss of employment, end of a relationship, etc. When life disappoints, we don’t have the ability to magically switch off sadness, self-doubt, or anger. Feelings evolve from how we navigate the world, how we make sense of our environment, the types of experiences we want to have, and how to mold our lives to obtain them. This interpretation is consistently used to re-shape our expectations, whether conscious or unconscious. If they become unbalanced, so does our view of ourselves.

“Life is so constructed that an event does not, cannot, will not, match the expectation.” Charlotte Brontë

Rather than focus on our sub-par self when expectations strike out, gratitude gifts us another perspective. It allows us to acknowledge and celebrate the good. When discouraged, gratitude has the power to energize. When broken, gratitude has the power to heal. When filled with despair, gratitude has the power to bring hope. The practice of gratitude also provides a cushion when crisis strikes. It reboots

our immune system. It allows us to cope – giving us that antibiotic to recover and heal. Transitioning to a space of gratitude can be a life preserver when confronted with perceived insurmountable waves. These experiences can be emotionally paralyzing, knocking us to our knees and, for a time, feeling stuck in a cesspool of negative emotions. Gratitude allows us to reset, see the good in spite of bleakness, decreases the negative emotional impact, go through the dark places (not ignore or block) and come out the other side. Lastly, when gratitude exceeds expectations, research shows that our happiness, physiological and mental health, and relationships significantly increase. People who are naturally grateful have a higher happiness baseline. Thus, in the face of adversity or when expectations fizzle, the practice of gratitude allows you to bounce back quickly. We all have the ability to cultivate the attitude of gratitude. Expectations blur our vision. Next time we’re faced with life’s inevitable upsets, try to look at the situation with bare eyes, not through the colorful lens of expectations, and see the sunny side of disappointment.

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PETS

r e k l a w dog The secret diary of a

Dina introduces the Goodmans, and contemplates trying to break the habits of a lifetime

ILLUSTRATION AND WORDS: CORY CANNATARO

NAMES HAVE BEEN CHANGED TO PROTECT THE INNOCENT

W

eird as it may sound, I am BEYOND relieved fall is here. Don’t get me wrong, summer was great and all, but the humidity and heat had me looking like I’d run a marathon and participated in a mosh pit by the end of each day. This look wasn’t too appealing to the match.com dates I’d schedule in right after dropping my last pups off. Seriously, some of my dogs are like my ex boyfriends. I’ve given them sixth and seventh chances, but they’ve got behaviors they just can’t kick. Which brings me to Steve and Gracie. Steve Goodman was a bartender on the Lower East Side by night and aspiring actor by day. He owned a beautiful, outgoing boxer named Gracie Goodman. I met them both one morning outside Amy’s Bread on 9th Ave. Steve and five-month-old Gracie came out of the building next door; Gracie saw me, leaped up and snatched the scone from my hand. I fell in love with Gracie as soon as I saw her big brown eyes, and Steve had pretty nice baby blues himself. We were both in a rush but it was almost as if we didn’t want our conversation to end. He was interested in me becoming Gracie’s dog walker and gave me his number. We texted that entire day and night. Long story short, we dated on and off, but Steve had two sides to him. There was nice Steve who would sit at the end of the bar and talk to only me all night. Then there was Ego-Steve, who would get a Bob’s Furniture commercial and thought he was too cool for school. I think when this superstar side of Steve would come out, he saw me as just a dog walker, not Dina. It would become all about his image. Relax dude, you did a commercial, you didn’t win an Oscar!

Above: Gracie’s owner was an aspiring actor, but it was his pup who ended up with fame and fortune.

“Gracie had some unchangeable behaviors too, but being an insecure jackass wasn’t one of them.”

So, every time he landed a role, on anything, I was dropped on his list of priorities. One day I finally ended it because I couldn’t keep up with him, but did continue to walk Gracie. She had some unchangeable behaviors too, but being an insecure jackass wasn’t one of them. Gracie was just so happy to see other dogs. So happy that she would literally run and trample all over them. This was sometimes cute, sometimes scary, especially when those other dogs were confused and could get defensive. Steve and I both tried to break the habit, but Gracie just loved her fellow pups. And even as she grew older, she never realized her own size, and continued trampling the other dogs in her excitement. Sometimes she would spot a dog across the street and would run right into poles and fire hydrants to get to them. She really made me laugh. Two years ago Steve decided it was time to hit LA with his best pal and fellow actor, to pursue his performing career full force. It was sad to see him leave – more so Gracie than Steve. The funniest part about it is that Gracie is the one who got famous. Seriously. That crazy bitch moved to Hollywood with Steve and became a famous doggie star, trampling all over the beach for Pedigree commercials. She was even cast as the family dog for a major television show. At least Gracie was making up for all Steve’s non-existant roles. Gracie and Steve were a good duo, both with behaviors they couldn’t change. They really represent how dogs and their owners share the same struggles. I always say if only dogs could talk to their owners, they could save us a trip or two to the therapist …

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PETS

Wagging

Brittney Humans’ names: Yuliya and Nathan Breed: Shiba Inu. Age: Seven. What makes me bark? Anything with little wheels, especially skateboards and rollerblades. My human says it’s so annoying! Three words that describe me best: Alert, spunky, independent. My confession: I like taking dirty socks from the hamper and putting them in the middle of the living room. Not because I want to help with the laundry but because I like the way they smell.

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Fritz Human’s name: Mike. Breed: Chihuahua. Age: 11 years old. What makes me bark? The toaster oven, washing machine and the doorbell. Three words that describe me best: Assertive, lovey, and a licker. My confession: While I try to growl at larger dogs to show my prowess, I only have four teeth, so I’m not so scary after all. Instadog: @fritzinHK

Gunner Human’s name: Natalia. Breed: Pointer. Age: Two years. What makes me bark? Skateboards. Three words that describe me best: Silly, hilarious, and cuddly. My confession: I LOVE eating flowers, plants, sticks, leaves … any of the beautiful landscaping around HK I can chomp on. My human thinks it’s so embarrassing.


tales

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

Take a

bow-wow

S Phoebe Humans’ names: Nick and Sherri. Breed: English bulldog. Age: Two and a half. What makes me bark? I bark at trash bags, trash cans, dark objects, brooms, book bags, speakers, certain chairs, and any new items that come in the house. When I can’t reach my toys, when I want attention from my parents. I think there’s more I can’t remember … Three words that describe me best: Stubborn, cuddly, spoiled. My confession: I snore like a 300lb man and obsess with my stroller. I hate walking! Instadog: @phoebethebullynyc

Grazio Human’s name: Vinnie Breed: Shorkie Age: Two years, two months. What makes me bark? Staring contests with my human. Three words that describe me best: Cute, silly, lovable. My confession: I like my kibble extra soggy, so I topple my food and water bowls to mix them together.

o many of you have contacted us, asking how your own happy hound can be included in Wagging Tales. Well, we’ve heard your pleas, duly considered them, and thought, hey, what the heck, why not? (We must have been barking mad not to have thought of it sooner!) This all means, of course, that you can now send us the finest photograph you can find of your furry best friend, answer the questions below, then cross your paws you’ll be included in our monthly column of local canine celebrities. Your name: Dog’s name: Breed: How old? What makes your dog bark? Three words that describe them best: Naughty confessions (dish the dirt – not literally, of course!): And are you an Instadog? Send it to waggingtales@w42st.com and we’ll do the rest.

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PETS

Creature comforts Thanksgiving is a time for the family – and we mean the WHOLE family. Make sure the most important members don’t miss out ...

FELINE DINING

HOT UNDER THE COLLAR

Birthday cat bowl, $24.95, www.zazzle.com

Thanksgiving collar, $10, www.etsy.com

IT’S IN THE BAG

DOG’S DINNER

Poop bag holder, $63, www.bitchnewyork.com

Thanksgiving Day dog food, $23.48, www.chewy.com

Me-wow! What big eyes you have. This precious food dish will remind your favorite feline that you think he’s special on his birthday ... and every other day of the year.

It’s an essential part of life with a dog, but does it have to be quite so unsavory? Scoop your pup’s poop with this chic accessory – big enough to hold a roll of plastic bags, and with a pocket for cards and cash.

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This made-to-order collar comes in five different sizes so no pup will feel left out of the holiday fun. Durable and flexible, it’ll withstand any after-dinner playtime too.

This can of dog food probably won’t smell exactly like the feast on your table, but Fido will still get a taste of turkey, sweet potatoes, carrots, green beans, and Granny Smith apples all the same.


PETS

BLESS THIS DRESS

CANINE COOKIES

ONE FOR THE BIRDS

Pilgrim dress, $34.70, www.theuncommondog.com

Birthday dog treats, $9.99, www.petsmart.com

Talulah Turkey, $32, www.tuffietoys.com

RUN, FAT BOY, RUN

PILLOW DOG

CAT IN THE HAT

GoPet Treadmill, $1,025, www.healthypets.com

Custom pillows, $145, www.uncommongoods.com

Grumpy cat toy, $7.99, www.newegg.com

Even though Halloween is over, the cute pet costumes keep on coming. Your furry friend will be more than happy to carve the turkey once she has this pilgrim apron to wipe her paws on.

Now you and your dog can shed the holiday pounds together without stepping into the cold. This treadmill features adjustable speed and a metal eyelet that allows a toy to be attached for extra doggie motivation.

These peanut butter cookies are perfect for your pooch’s special day. The box includes one large, scripted cookie surrounded by smaller cookies in fun doggie shapes: bones, bowls, balls, paws, and fire hydrants.

Surely the greatest honor you can pay your loyal pet is to immortalize them in a customized pillow. Just send your favorite photo to artist Ronda J Smith in Brooklyn and she’ll do the rest.

Tossable Talulah the turkey makes fetching a whole lot of Thanksgiving fun. She floats in water, should your pooch enjoy a swim, and her soft edges are easy on those sensitive canine gums.

This adorable Grumpy Cat stuffed toy will be the life and soul of the W42ST birthday party, whether her live feline counterpart feels like joining in the fun or not. (Spoiler alert: she doesn’t.)

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Directory Animal Care Coco and Toto

730 11th Ave - 51st/52nd St (212) 956-5822 www.cocoandtoto.com

The Spot Experience

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

www.thespotexperience.com

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

www.westsideanimalnyc.com

Auto Services

Molloy’s Irish Pub

Beauty & Well-being

Beer, Wine & Spirits

www.molloyspub.com

570 9th Ave - 41st/42nd St (212) 256-1065

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

Mr. Biggs Bar & Grill

9th Avenue Barbershop

737 9th Ave - 49th/50th St (212) 247-3400

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

www.mrbiggsnewyork.com

New York Beer Company 321 W44th St - 8th/9th Ave (212) 245-2337

www.nybeercompany.com

Pacha New York

54th Street Auto Center

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

www.54thstreetautocenter.com

Scallywag’s Irish Pub

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

www.pachanyc.com

Cybert Tire and Car Care

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

www.cyberttire.com

Social Bar & Lounge

726 11th Ave - 51st/52nd St (212) 265-1177

www.scallywagsnyc.com

Bars & Clubs

795 8th Ave - 48th St (212) 459-1323

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

The Pony Bar

House of Brews

www.houseofbrewsny.com

Iron Bar

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

Ivy

944 8th Ave - 56th St (212) 459 9444

www.ivybarnyc.com

Juniper

237 W35th St - 8th Ave (212) 967-2511

www.juniperbarnyc.com

Latitude Bar & Lounge 783 8th Ave - 47th/48th St (212) 245-3034 www.latitudebarnyc.com

www.socialbarnyc.com

637 10th Ave - 45th/46th St (212) 586-2707 www.theponybar.com

The Jolly Monk

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

www.jollymonknyc.com

Tir Na Nog

315 W39th St - 8th/9th Ave (212) 760-0072 www.tirnanognyc.com

White Oak Oyster Bar

818 10th Ave - 54th/55th St (646) 692 9347 www.whiteoaknyc.com

The Waylon

736 10th Ave - 50th/51st St (212) 265-0010 www.TheWaylon.com

42nd Nails & Spa

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

34th Street Wine & Spirits

www.34thstreetwineandspirits.com

42nd Street Wine Loft

507 W42nd St - 10th/11th Ave (212) 736-1375

Grand Cru Wine & Spirits 570 11th Ave - 43rd/44th St (646) 682-9278 www.grandcruny.com

694 10th Ave - W48th/49th St (646) 791-0560

Ninth Avenue Vintner – Liquor Store

David Ryan Salon

www.ninthavenuevintner.com

www.bestbarber.nyc

429 W46th St - 9th/10th Ave (212) 956-1830 www.davidryansalon.com

Erik’s Barbershop

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

www.eriksbarbershop.com

Hell’s Kitchen Barbers

410 W56th St - 9th/10th Ave (212) 470-5027

www.hellskitchenbarbers.com

Luxe Den Salon & Spa 519 8th Ave - 35th/36th St (212) 9716100 www.luxe-den.com

Massage Envy

525 W42nd St - 10th/11th Ave (212) 473-3689 www.massagenvy.com

Pura Dermatology

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

www.puradermatology.com

West Vibe Hair Salon

451 W46th St - 9th/10th Ave (212) 265-6794 www.westvibe.com

669 9th Ave - 46th/47th St (212) 664-9463

Veritas Studio Wines

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

Cycle Shops

Al’s Cycle Solutions

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

www.alscyclesolutions.com

Enoch’s Bike Shop

480 10th Ave - 36th/37th St (212) 582-0620 www.enochsbikes.com

Liberty Bicycles

846 9th Ave - 55th/56th St (212) 757-2418 www.libertybikesny.com

Metro Bicycles – Hell’s Kitchen 653 10th Ave - 46th/47th St (212) 581-4500 www.metrobicycles.com

NYC Velo

600 11th Ave - 45th St (212) 582-7949 www.nycvelo.com

Delis, Food & Drink Bis.Co.Latte

www.biscotlatte.com


Bread & Honey

Florists

Keep Your Home Clean

www.breadandhoneynyc.com

444 W43rd St - 10th/11th Ave (646) 473-0274

www.keepyourhomeclean.com

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

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

Fresh Cut Flowers, Inc. www.freshcut444.com

Health & Fitness

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

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

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

www.seabreezefishmarkets.com

Stiles Farmers’ Market 352 W52nd St - 8th/9th Ave (212) 582-3088

Tehuitzingo Deli & Grocery 695 10th Ave - 47th/48th St (212) 397-5956 www.tehuitzingo.net

Taqueria Tehuitzingo

M2 Organic Cleaners

www.bourbonny.com

www.bricconyc.com

www.mphc.com

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

Mid-City Gym

345 W42nd St - 8th/9th Ave (212) 757-0850 www.midcitygym.com

347 W36th St - 8th/9th Ave

www.prudencedesignsnyc.com

The ReGallery

362 W36th St - 8th/9th Ave

www.facebook.com/theregallerynyc

Restaurants, Diners & Cafes 42nd Street Pizza

647 W42nd St - 11th/12th Ave (212) 594-4312 www.42ndstrestaurant.com

Rolates Pilates

Adella

www.rolates.com

www.adellanyc.com

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

Professional Services Epstein’s Paint Center

562 W52nd St - 10th/11th Ave 212-265-3960 www.epsteinpaint.com

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

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

www.brickyardnyc.com

The Cafe Grind

477 10th Ave - 36th/37th St (212) 279-4100 www.thecafegrind.com

Chimichurri Grill

609 9th Ave - 43rd/44th St (212) 586-8655 www.chimichurrigrill.com

Cupcake Cafe

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

www.cupcakecafe-nyc.com

Dafni Greek Taverna

Frisson Espresso

www.gothamministorage.com

Azuri

Hartley House

465 W51st St - 9th/10th Ave (212) 262-2920

www.hartleyhouse.org

Baluchi’s Indian Food

www.azuricafe.com

Jadite Picture Framing

Westerly Natural Market

www.jaditeart.com

Better Being 940

662 10th Ave - 46th/47th St (212) 977-6190

785 9th Ave - 52nd/53rd St (212) 767-0077

www.ardesia-ny.com

510 W52nd St - 10th/11th Ave (212) 247-9191

413 W46th St - 9th/10th Ave (212) 246-9885

Brickyard Gastropub

325 W42nd St - 8th/9th Ave (212) 315-1010

Gotham Mini Storage

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

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

Ardesia

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

www.westerlynaturalmarket.com

346 W46th St - 8th/9th Ave (212) 245 2030

Prudence Design & Events

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

493 9th Ave - 37th/38th Ave (212) 695 2222

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

Bourbon Street Bar & Grille

Manhattan Plaza Health Club

www.medriteurgentcare.com

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

www.lanyon36.com

www.bluebottlecoffee.com

Bricco Ristorante

Ninth Avenue Vintner – Beer & Cheese

Port Deli

365 W36th St - 8th/9th Ave

600 11th Ave - 45th St

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

MedRite

www.vintnerwinemarketny.com

Lanyon36

Blue Bottle Coffee

www.crossfithellskitchen.com

www.internationalgrocerynyc.com

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

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

www.baluchis.com

537 9th Ave - 40th/41st St (212) 353-1986 www.betterbeing.net

www.dafnitaverna.com

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

Genuine Roadside 600 11th Ave - 44th St (212) 582-7941

www.genuineroadside.com

Gotham West Market

600 11th Ave - 44th/45th St (212) 582-7940

www.gothamwestmarket.com

continued over


TO GET YOUR HELL’S KITCHEN BUSINESS LISTING IN OUR DIRECTORY

#W42S ITN

AVEN IT’S HE KITCHEN HELL’S

Get one of these in your window

#Yourbiz nachoguevara.com nachoguevara73

facebook.com/nachoguevaraphotography

Email us at sticker@w42st.com


Restaurants, Diners & Cafes (cont.)

Directory

Noodies

Tartina

American Home Hardware & More

www.noodiesnyc.com

www.tartinanyc.com

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

Green Nature Coffee House

830 9th Ave - 54th/55th St (646) 669-7828

www.ohmygoshcoffee.com

Oovah

Troy Turkish Grill

Columbus Hardware Inc.

www.oovahnyc.com

www.troyturkishgrill.com

www.columbushardwareinc.com

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

653 9th Ave - 45th/46th St (646) 590-0577

Hell’s Chicken

496 9th Ave - 37th/38th St (212) 967-3892

www.hellschickennyc.com

Pio Pio

Tulcingo Del Valle

www.piopio.com

www.tulcingorestaurant.com

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

Il Forno

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

www.ilfornonyc.com

Pom Pom Diner

713 8th Ave - 45th/46th St (212) 247-1978

The Jolly Goat

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

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

Quinn’s NYC Bar and Grill

Jonny’s Panini

356 W44th St - 8th/9th Ave (212) 445-0131

www.jonnypanini.com

Route 66 Cafe

439 9th Ave - 9th/10th Ave (646) 484-5733

Kava Cafe

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

www.quinnsnyc.com

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

Landmark Tavern

www.schmackarys.com

370 W52nd St - 8th/9th Ave (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 www.nanobarnyc.com

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

West End Bar & Grill

www.sangria46nyc.com

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

www.crystalartandcraftdesign.com

F & D Pawnbrokers

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

Hell’s Kitchen Flea Market (Annex) W39th St - 9th/10th Ave Saturday and Sunday only

813 8th Ave - 49th St (212) 707-8986

www.annexmarkets.com

(212) 243-5343

www.westendnyc.com

Zoob Zib

Morning Star News

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

412 W43rd St - 9th/10th Ave

Popular Carpet Distributors

760 10th Ave - 51st/52nd St

Schmackary’s Cookies

Lucky’s Famous Burgers

Uncle Vanya Cafe

Sangria 46

www.kahvenyc.com

www.thelandmarktavern.org

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

Retailers

338 W46th St - 8th/9th Ave (212) 581-8482

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

852 9th Ave - 55th/56th St (212) 265-2425

www.route66nyc.com

Kahve

774 9th Ave - 51st/52nd St (212) 256-0207

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

Adam 99 Cents Plus

432 W38th St - 9th/10th Ave www.popularcarpet.com

Thrift & New Shop

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

362 W45th St - 8th/9th Ave

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

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

www.staghornsteakhouse.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

PHOTO FINISH

Paddy’s Market - W38th to W42nd St - 9th Ave, circa 1930

IMAGE: GEORGE MILLER JR/MCNY

I

magine a New York market with no kale in sight. Unthinkable now, we know. But that would have been Paddy’s Market, which dominated much of 9th Ave in Hell’s Kitchen from the late 1870s through to 1938. The food industry had become a mainstay of life in the neighborhood after the Civil War, and in the 1800s the West Side developed its reputation as one of the city’s primary food venues, aided by the presence of the slaughterhouses along 12th Ave. When the 9th Ave El was extended above 30th St in 1879, Paddy’s Market boomed, particularly on Saturdays, when shoppers came out in their droves. The market stretched underneath the

74

rail tracks, all the way from W35th St to W42nd St, and the air was filled with the calls of the vendors – two or three to each wagon. When the sun went down, Saturday night was party night, and it’s said the din of voices drowned out the rattle of the el trains rumbling overhead. During Prohibition, the street would be filled with grapes for home wine making, which was still legal. People came over from New Jersey, down from the Bronx, and up from downtown to buy vegetables, fruits, olive oil, pasta, bread, meat, fish, flowers, and poultry, as well as spices, herbs, coffee and tea. Although Hell’s Kitchen was always predominantly Irish – hence the name of the market – many of the stallholders

Above: Roll up! Roll up! Shoppers gather to buy everything from fruit and veg to meat, spices and clothing.

were Italians, along with Poles, Germans, and Jews, and the market flourished alongside traditional Italian and Greek grocery stores. The most famous merchant was Henry, the Frankfurter Man. His cart was on the corner of W40th St - 9th Ave and it was said his sauerkraut could be smelled three blocks away – four on a hot New York summer’s day! The city decided to get rid of the peddlers in 1937 to make way for the construction of the Lincoln Tunnel. The evictees took their case to New York’s Court of Appeal in Albany before finally giving up. The market’s final day of trading was July 16, 1938.


Thanks ! n e h c t i K s ’ l l e H

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W42ST Magazine Issue 11 - Thank You Hell's Kitchen!  

The free publication for the hottest neighborhood in New York City, Hell's Kitchen. Celebrating the people, the food and the property – pick...

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