W42ST Issue 29 - the big, fat food issue

w42st ISSUE 29 MAY 2017 FREE

THE BADDEST BURGERS, THE BIGGEST BRUNCHES, THE LOVELIEST LEFTOVERS, THE PERFECT PLAYLISTS, THE NEWEST ROOFTOP, THE COOLEST KITCHENS, THE CLEANEST INGREDENTS, THE MOST ADORABLE DOGS

Is there any city that embraces food trends more enthusiastically than New York City? The rainbow bagel ... the raindrop cake ... the sushi donut ... frosé, we love nothing more than the new and the cool (and preferably rainbow colored). We’re food fans. Never food snobs. And, as this month marks the return of the annual Ninth Avenue International Food Festival, one of the oldest and largest food events in the city, we’re celebrating the thing this neighborhood is known best for – its dining.

So put down your phone. unbuckle your belt, and join us for brunch, burgers, and more.

Learn about foods that heal, and which wine goes best with pickles. Get creative with leftovers, get up close and personal with Amy, and get under the skin of the neighborhood’s newest rooftop bar. Bon appétit. bit.ly/hellohellskitchen

THE TEAM THAT BROUGHT YOU W42ST

EDITOR RUTH WALKER

(646) 535-4407

(646) 847-9645

FOUNDING EDITOR SIMON KIRRANE

SENIOR ART EDITOR LEE CAPLE

phil@w42st.com

ruth@w42st.com

SOCIAL MEDIA EDITOR SANDRA MANGAN

sandra@w42st.com

JEREMY KAPLAN MATT D’SILVA PETUR WORKMAN CARLA DUVAL SAMINA KALLOO

PEOPLE 6 MY HELL’S KITCHEN Neighborhood treasure Amy Scherber talks biking, baking, and bread.

8 FANGIRL

Tyler Mount’s latest Broadway obsessions in his exclusive column for W42ST.

52 GALLERY

66 LAST WORD

The things New Yorker, chef, writer Anthony Bourdain has put in his mouth.

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lee@w42st.com CONTRIBUTORS

JACI STEPHEN NACHO GUEVARA TYLER MOUNT CIERA COYAN SARAH FUNK ISAAC HALPERN

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Our Instagram picks of the month.

Hashtag your photographs #W42ST to get involved.

Ruth Walker Editor, W42ST PUBLISHER PHIL O’BRIEN

CONTENTS May Edition

LISA MARIE FALCONE ILONA LIEBERMAN EDUARDO PATINO

All rights reserved. No part of this publication may be used without written permission of the publisher ©2016. 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.

10 BRUNCH

16 LEFTOVER LUNCHES Learning to love the food we normally throw in the trash, from limp leaves to carrot tops.

18 BADDEST BURGERS

Pile ‘em high and leave your table manners at home – we bring you the biggest, baddest burgers in HK.

23 ZEN PIZZA

The dish that inspires ultimate devotion ... what’s its big secret?

24 SHAZAM THAT

Neighborhood bars reveal the soundtracks that keep us coming back for more.

36 HEALING FOODS

The everyday ingredients – from pulses to berries to chocolate – that have the power to heal from within.

40 CLEAN UP

Our top ten picks for the best meal in the whole damn week.

The cleanse diet that doesn’t leave you so hungry you could gnaw your own arm off.

15 BODEGA CHALLENGE

42 WINE

All the gossip – plus the winning recipe – from this year’s Bodega Challenge.

Pairing the perfect tipple with some difficult dining options. Pickles anyone?

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43 BEER

Ciera wonders: what happened when those punters left the bar after THAT conversation?

45 STAFF SURVEY

The Meatball Shop’s Danielle Gagliardi is an inspirational lady who lifts.

OUT 26 EVENTS

Our diary of happenings is the only guide you’ll need this month.

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30 CANDY BAR

The young stars of Charlie and the Chocolate Factory talk sweet.

33 REVIEWS

Our verdict on Amelie, Sweat, and The Play That Goes Wrong.

35 BEHIND THE SCENES

Theater’s unsung heroes. This month: who’s in charge of the wardrobe at Cagney?

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50 WHAT’S COOKING?

LIVING

Great gifts and gadgets for your kitchen.

47 THE KITCHEN LIST

STYLE

Four apartments with beautiful kitchens for sale or rent.

48 BUILDING A BAR

Creating the neighborhood’s newest rooftop bar – from start to finish.

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COVER ARTIST Victoria Black is a letterer and graphic designer working in Brooklyn. She’s obsessed with typography and donuts. Her collaborations include working with the Art Directors Club, Penguin Books, Brooklyn Grooming Co (yay beards!), CX City Clothing Brand and local artists. One time, she made Karl Lagerfeld very upset. thevictoria black.com (Photograph: Cindy Trinh)

54 CULINARY HOT SPOT Peru is the world’s leading gastronomic travel destination.

57 JACI STEPHEN

Jaci’s relationship with food ... and with relationships. Let’s just say it’s complicated.

60 THE GUIDE

The best of HK, from personal trainers to dog walkers, restaurants to cocktail bars, dry cleaners to show repairs. Contact phil@w42st.com to be included.

PETS 58 WAGGING TALES

Hell’s Kitchen’s most handsome pups are ready for their close-up.

Get involved by emailing waggingtales@w42st.com.

KTCHLST

Look out for the cool fold-out zine inside, with people, places, and a map – it’s your key to Hell’s Kitchen.

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MY HELL’S KITCHEN

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

The bread

WINNER

Twenty five years, two apartments, and more slices of chocolate devil’s food cake than she can count … Amy Scherber is a true Hell’s Kitchen icon Photograph Phil O’Brien What’s your Hell’s Kitchen story?

I came to NYC from Minneapolis in 1984 to work at the Howard Marlboro Group, a marketing company on 10th Ave - 38th St. My first apartment was in Murray Hill but I never felt at home in that neighborhood.

On January 1, 1985, I moved to Hell’s Kitchen. The father of my boss at work, Julius Merl, owned an apartment building on 55th St - 10th Ave, and he had a small studio available for $363 a month. That block was one of the sketchiest in upper Hell’s Kitchen since there were only three small apartment buildings, and the rest of the street was filled with dark warehouses with no activity. Cab drivers used that street as their outdoor restroom because few people walked along there. If I came home late at night I’d need to watch out for the rats scurrying in and out of our trash cans in front of the building and I’d often have to step over crack addicts that slept in the vestibule. My upstairs neighbor and friend always had her frying pan ready to protect me from a potential intruder.

So, marketing to making bread … that’s an interesting segue.

I left marketing after three years and went to culinary school, then worked in restaurants as a cook and baker. During that period I walked up and down 9th Ave all the time, dreaming of opening my own business. By the time I found the space that would become my bakery in 1992, I’d fallen in love with the old wooden storefront at 672 9th Ave, an old fish company that dated to 1890 which had been vacant for five years. It was falling apart but it had the classic look of an old grocery store. When I finally convinced the owner of the building, Anthony Bitalvo, to

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Opposite: Amy – and the neighborhood – have come a long way since the 1980s.

rent the space to me, I felt so lucky. I got the keys on March 15, 1992 and started to realize my dream. That June I opened to the public with a team of four women and the rest is history. However, it took years to get rid of the smell of fish!

OK, I’m guessing there 9th Ave has seen a few changes since then?

When I first opened, the drug addicts and prostitutes would smell the bread and reach into our gate to try to grab fresh bread off the cooling racks! In those early years, I’d finish baking at 4am and hop on my bike, riding uptown on the sidewalk as fast as I could to 55th St, since 10th Ave was too scary at that hour. Today, 9th Ave is much safer. But I love that Hell’s Kitchen has always been an international melting pot of food and that hasn’t changed.

What’s the best thing about the neighborhood?

In 1996 I moved up in the world to an apartment on W55th St - 8th/9th Ave, the block with the lighted trees at the holiday/ winter season. I really love this block and it makes me smile when tourists take selfies there because it’s so magical. For me, Hell’s Kitchen has always had a downto-earth feel, and that’s the best part of living here. It’s not too fancy but the locals know how lucky we are to live in such a convenient area where you can walk to so many great shows and restaurants, catch every subway, and be in Central Park in a few minutes. Another wonderful thing is Midtown West (PS 212), the elementary school my son attended on W48th St. The community of families and teachers that make up the school are incredible. Being part of this school for many years made me love Hell’s Kitchen even more.

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And the worst?

I wish our neighborhood was cleaner and looked nicer. With the volume of people walking along the avenues, the trash cans are always overflowing. Many of the bike lane median spaces created for plants on each block along 9th Ave are full of weeds. Nothing has been planted there by the city and it looks terrible. My goal is to plant flowers in the median on W47th St for the neighborhood. Maybe it will inspire others to do the same.

Where are your favorite places?

For those of us on the upper end of Hell’s Kitchen, Westerly is the most amazing place to find everything for healthy eating.

They have great organic vegetables, every grain and bean under the sun, a selection of meat and fish, huge dairy section, and quick and convenient service. For bars and restaurants, my husband, Troy Rohne, our son, Harry, and I enjoy Bar Bacon, Kilo, Kashkaval Garden, Tacuba for guacamole and tacos, Ardesia for drinks and snacks, and Ninth Avenue Vintner for a good selection of wine. The Japanese noodles are worth waiting for at Ippudo, and we love the classic feel at Le Rivage. It takes you back a few years!

Do you have a neighborhood secret?

There is a small garden behind Amy’s Bread. It transports me to another place in the midst of chaos and it is not open to the public. Don’t tell anyone …

What piece of Amy’s Bread deliciousness should we be eating in May? I always suggest my favorite Amy’s Bread classic – a slice of chocolate devil’s food cake. A bite of this makes it all worthwhile.

MY HELL’S KITCHEN BIO

Next month marks 25 years of Amy’s Bread deliciousness, occupying the same store on 9th Avenue since 1992. A Hell’s Kitchen institution, Amy’s is recognized as one of the best bakeries in the country.

AMY’S HK Westerly Market,

8th Ave - 54th St Bar Bacon, 9th Ave - 54th/55th St Kilo, 9th Ave 55th/56th St Kashkaval Garden, 9th Ave -

55th/56th St Tacuba, 9th Ave 53rd/54th St Le Rivage, W46th St - 8th/9th Ave Ardesia, W52nd St - 10th/11th Ave Ninth Avenue Vintner, 9th Ave -

46th/47th St Ippudo, W51st St - 8th/9th Ave Underwest Donuts, 12th Ave

- 46th/47th St

“My upstairs neighbor and friend always had her frying pan ready to protect me from a potential intruder.”

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PEOPLE BROADWAY ACTRESS CHRISTY ALTOMARE

Not only is this cute Broadway chipmunk one of the most talented leading ladies currently starring on The Great White Way, but she is also the kindest. I’m mostly confused how someone can have such talent and cry for two and a half hours straight on stage eight times a week.

BROADWAY ACTOR ANDY KARL

Currently starring in Groundhog Day on Broadway, Andy brings the heat time and time again. And thank goodness they repeat the first scene over and over again all night. (Mostly because he is in his underwear.)

#FANGIRL The life and obsessions of Tyler Mount

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If I have to explain more thoroughly why Chris is my obsession of the month, you are in terrible need of LASIK or a complete cornea transplant.

TYLER IMAGE: NACHO GUEVARA

BROADWAY SHOW ANASTASIA

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I love Broadway.

I love Derek Klena. I love his perfectly groomed eyebrows. And this month’s musical obsession combines ALL three.

When this cast recording drops, I’ll be the first in line.

INSTAGRAM OBSESSION @CHRISGARAFOLA

very month, Broadway’s most brilliant vlogger brings you his favorite things, whether it’s his #1 tune on Spotify repeat, his latest crush, or neighborhood recommends. We’re hanging on his every word …

What could possibly be better than one of my favorite animated films being made into a Broadway show starring some of the hottest Broadway actors?

The answer is nothing. I am obsessed and you will be too.

MUSIC OBSESSION “MY PETERSBURG” from ANASTASIA

YOUTUBE VIDEO HAPPY BUTT

Christy Altomare, dry your tears

Broadway

ACTRESS

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If you know anything about me, you know that puppies make me happier than anything on this earth. Which means this month’s YouTube video comes as no surprise. There is literally nothing better

PEOPLE Broadway

ACTOR

than this baby puppy’s baby butt getting so excited for his evening meal. http://bit.ly/happybutt

TELEVISION SHOW FRIENDS

Swooning yet?

This is an oldie, but a goodie. And that’s why it makes the list. This series made me fall in love with New York, and then crushed my soul when I realized that I couldn’t afford their beautiful 6,000 square foot bedroom with a loft for $395 a month.

LOCAL BAR SIDEPIECE

HOTTIE OF THE MONTH

CHANNING TATUM

“I’m mostly confused how someone can have such talent and cry for two and a half hours straight.”

LOCAL RESTAURANT ROSA MEXICANO

Just opened in Hell’s Kitchen, Sidepiece is a cute bar tucked away behind the new Meatball Shop. Specializing in small plates and craft cocktails, I absolutely adored the drink the bartender made me reminiscent of spiked Sunny D.

#THROWBACKTHURSDAY PATTI LUPONE in GYPSY

It doesn’t have to be a Thursday to pay homage to the Queen of Musical Theater, Patti LuPone. Not a day goes by that I don’t offer up my respects to the living legend who made me realized I loved musical theater … and men.

MUST-HAVE BEAUTY/ WARDROBE OBSESSION JOHN FRIEDA SHEER BLONDE

It’s getting warmer outside, which means it’s time for sun-kissed skin and bleach blonde hair. Want to know my secret? It’s this miraculous shampoo that makes me feel as close to an actor on Baywatch as I’ll ever get.

combined with the most incredible ambience, but the food (and pitchers of margaritas) are on point.

As a selfproclaimed Mexican food snob, I know a thing or two about enchiladas in the city.

Not only is this in the most convenient location,

Above: We could watch Andy Karl again, and again, and again, and again ...

Hottie of the month

I’m personally shocked it took me this long to come to this decision.

Channing should be on the top of everyone’s list, including mine, and I genuinely feel guilty making him wait so long to make such a coveted list.

OBSESSION GRAB BAG FRISBEE BOYS IN CENTRAL PARK My favorite thing about summer in the city? Humid subway platforms?

No. Distant smells of trash? No. Hot shirtless boys playing frisbee in Central Park? Check.

It’s honestly the only reason I agree to live here this time of year.

ABOUT TYLER Broadway fan girl turned YouTube Star, Tyler Mount, is the creator of the wildly popular web

series “Playbill’s The Tyler Mount Vlog”. Seen by over two million people in 168 countries, former guests include Gloria Estefan, Jerry Mitchell, Anthony Rapp, Todrick Hall, Perez Hilton, Laura Osnes, Andrew Keenan-Bolger, and many more of Broadway’s biggest stars. New episodes every Monday & Thursday at noon - Playbill.com/Tyler | @TylerGMount

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It’s the weekend. Kick back, put down your phone, and go bottomless in our pick of ten of the top neighborhood brunches Photograph Nacho Guevara

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s brunch the most sociable meal EVER? Don’t answer that, it’s a rhetorical question. Because – duh! – of course it is! Breakfast: a bolted coffee and granola bar. Lunch: sandwich at your desk. Dinner: tequila. With optional salt.

But brunch? Brunch comes with an entirely different set of rules. It can’t be rushed. And you never do it alone.

Brunch should be eaten with friends, preferably bottomless, with or without a drag act or other entertainment. Brunch is EVERYTHING. We’ve made it our mission to hunt down some of the best in the neighborhood.

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Right: Chowing down on The Marshal’s brunch menu. It’s what weekends were made for.

continued over

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Green Fig, 10th Ave - 41st/42nd St This cabaret venue new to the neighborhood hosts scantily clad songsters The Skivvies for a Sunday Undie bottomless brunch. Special Broadway guest stars every week make this a hilarious afternoon in the company of genuine talent that doesn’t take itself too seriously.

Eat: From the Middle Eastern-style menu, choose Out Of The Boxers, a perfectly poached egg with onion, tahini, herbs, olive oil, and bacon atop two falafel waffles, with green salad on the side.

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Hell’s Kitchen’s #1 farm-to-table restaurant, the brunch menu focuses on produce including preserves from Beth’s Farm Kitchen, Catskills honey vinaigrette, cheese, cabbage … even the tomato juice for the Bloody Mary comes from named farms in NY state. And the sausages? From Esposito’s, of course.

Eat: The French toast is irresistible (and a Meryl Streep favorite). Eat it smothered in local preserved cherry compote, jonagold apples, and Vermont cream cheese, all topped with honeyed ricotta. OR, for a savory option, with thick cut

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W42nd St - 10th/11th Ave A W42ST favorite since it opened just over a year ago. Centered on a large farmer’s table, this is true communal eating with a Mediterranean twist.

Eat: The Veggie, of course.

Cauliflower and potato puree served with arugula and topped with a sunny-side-up egg, sliced almonds, and a drizzle of tahini.

The Marshal

bacon or Esposito pork sausage and NY maple syrup.

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Rustic Table

The sweet one

Clockwise from top: Friedman’s grilled pastrami Reuben; Bar Bacon’s all-day sausage, bacon, egg, and cheese; The Veggie, at Rustic Table.

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10th Ave - 35th St The popularity of this place now means that, unless you’re an early riser, a line is inevitable. But the wait is worth it.

Eat: Grilled pastrami reuben Piled high with sauerkraut, gruyere, and Russian dressing on rye (if that’s the way you roll) or gluten free bun (if you don’t). We like to add an egg for extra brekky goodness.

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Friedman's

The all-American diner Westway Diner

9th Ave - 43rd/44th St As an increasing number of our beloved diners are devoured by construction projects and ludicrous rent hikes, it’s vital we support the ones that are left.

Eat: Take your pic from the eight-page menu. Five versions of eggs Benedict, 14 different omelettes, challah French toast, waffles, blintzes, bagels, cereal, fruit, or a big old T-bone with eggs.

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jalapeño and paprika for a little spice.

Add merguez sausage for more bite.

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The Off-Broadway brunch Ensemble Studio Theatre

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Bar Bacon

9th Ave - 54th/55th St The clue’s in the name. Hello, people.

BACON! This church to the pig hunts down and celebrates the very best bacon the country can produce and delivers it to you, the hungry punter, in every possible format. Please be seated and let worship begin.

Eat: Our favorite is the all-day sausage, bacon, egg and cheese. Take a ginger and sage pork sausage, add bacon, sunny-side-up egg and Vermont sharp cheddar cheese and sandwich the feast on a pretzel bun. Served with Bar Bacon housemade chips.

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10th Ave - 52nd/53rd St When brunch demands something a little special, we turn to this classy neighborhood staple. The Middle Eastern-inspired menu includes ingredients such as halumi, olives, zucchini kofta, and chickpeas, plus, of course, Taboon’s famously moreish bread. Just the names conjure up images of Arabian nights and nights under the desert stars.

Eat: Shakshooka: two eggs cooked in a fresh tomato ragout with garlic, plus

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ñaño means brother to Ecuadorians, and the menu at this hole-in-the-wall restaurant is firmly based around wholesome family recipes. Wash down with firewater, if you dare.

Eat: Arroz con pollo– chicken strips sautéed with raisins, Andean corn, veggies, cilantro, and yellow fried rice, served with sweet plantains on the side and a perfectly cooked over-easy egg on top.

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Top: Get a load of that falafel waffle at The Green Room 42. Above: Arroz con pollo, courtesy of Ñaño.

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“Even the tomato juice for the bloody Mary comes from named farms in NY state. And the sausages? From Esposito’s, of course.”

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W52nd St - 10th/11th Ave On the first Sunday of every month, the Youngblood writers debut five brand new plays around a common theme, while serving up with a brunch buffet and open bar of mimosas and (young) bloody Marys. See the website for more details on the new program (ensemblestudiotheatre.org) and upcoming dates.

Best bloody mary Vynl

9th Ave - 51st St The house-made Proud Mary bloody Mary is a spicy mix of jalepeño vodka, garnished with jalepeños, Gouda, cucumber, and jerky. It’s a three-course meal in a glass.

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PEOPLE Aki Kirsch’s winning

CHOCO-CHURRO

What a difference a

BODEGA MAKES

IMAGES: LANCE LA BRECHE

Fun, food, and feeling good. Sue Pazos reflects on this year’s Bodega Challenge

THE SCENE: Inside a bar, a tipsy gaggle of locals in an effervescent state, hovering between mildly tipsy and b-l-a-t-t-o.

SOMEONE ASKS: “What would you make if you could only shop at your bodega?”

Concrete-jungle synapses start firing.

People clamor to get in their ideas. Pizza!

Paella! Something with Spam! Piqued by a dare, some giggle to themselves, rubbing their hands conspiratorially, eyes squinting menacingly: “You’re goin’ down …”

All the taunting and bragging would have been sad if we weren’t having so much fun. But then, how much fun can one really have without an audience? We had to make a spectacle of the thing.

“Yeah, charge five bucks for a taste. Give the money to a food pantry, or something.”

And that’s what we’ve been doing since 2013. The Bodega Challenge raises money while we all have a ball. People’s creativity and generosity burst out in all sorts of fantastic ways. The kids love it, adults get a buzz on, everybody eats and most end up dancing. All the proceeds go to the Crossroads Food Pantry, serving New Yorkers every other Saturday in the basement of Holy Cross Church, W42nd Street. They feed approximately 20,000 people a year. This year, the Waylon played host, and we raised $1,000. bodegachallenge.com

½ cup unsalted butter 2 tbsp sugar ¼ tsp salt ¼ tsp vanilla extract 1 cup flour 3 large eggs Confectioner’s sugar Chocolate Half & half

Method In a medium saucepan, combine water, butter, brown sugar, and salt. Bring to a boil over medium heat.

Reduce heat, add flour, and stir vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the sides of the pan. Remove from heat. Cool for 10 minutes.

Transfer mixture to a bowl, add eggs and vanilla and beat well with a whisk or mixer.

Line a baking sheet with waxed paper.

Spoon mixture into a decorating bag fitted with a large star tip. Pipe 4 x 1 inch logs on to the prepared baking sheet.

For other shapes, use a smaller star tip, and it will be easier to create heart and star shapes.

1 Clockwise from top: Suzy Darling’s Make America Great Again With Chili dish came complete with sparklers, flags, and live butterflies.

Judge, the Waylon’s chef Patrick Malone, digs in; Gumby and Pokey protect the takings; Sue with chef’s choice winner, 10-year-old Aki Kirsch; Mike Follo’s stuffed tomatoes.

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PEOPLE

Crispy salmon with skin

This dish makes salmon the way it should be, with crispy skin, never dried out, since it cooks the layer of fat next to the skin and about one inch of flesh.

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Ingredients Skin of 1 salmon steak or fillet, roughly cut off, leaving 1 inch of flesh Kosher salt and freshly ground black pepper Fresh herbs, such as dill or mint Peas in the pod Directions 1. Preheat a grill (or oiled saucepan) to medium high. The alternative to a grill for this recipe is to pan-roast the salmon, since there will be no risk of it drying out. The skin seals

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in the moisture and the omega-3 oils from the subcutaneous (under the skin) fat.

2. Season the skin with salt and pepper.

3. Place it on the hot grill (pan) skin side down first, for five minutes, until the skin is crispy and edges turn up. Turn the salmon and grill for another three minutes, until the flesh is tender and flaky.

4. Serve with fresh herbs or peas.

Serves: one steak per person Time: 15 mins

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Make great-tasting meals with bits that are … um … past their best

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arrot tops. Wilted greens. Fish heads. Wrinkled fruit.

Around 40 percent of all the food grown in the US is thrown in the trash before it even gets near our plates. But Tama Matsuoka Wong and Mads Refslund (pictured above) are on a mission to turn us on to leftovers.

Mads was the chef who helped kick off the Nordic food craze with Acme in Noho then Fire and Ice in Williamsburg.

Tama is a “forager, weed eater, meadow doctor.”

“People talk about where their food comes from,” she says, “not much talk about where it goes to.

“I’ve been personally delivering foraged plants to Mads every week for the past four years. There is usually a lively reaction and conversation, as Mads is always looking for things that other people don’t value and talking about how much people throw out. So we thought it might be useful to let people in on some of these conversations, and see how great and delicious they can be.”

The result is a book of recipes using the kind of food most of us tosses out: perishable stuff, food that is past the expiry date, along with the tops of vegetables we usually chop off.

“Basically, if an ingredient doesn’t look perfect, it’s more convenient to throw it away and buy another,” says Tama. “But our recipe testers were surprised that when chopped (not

“Basically, if an ingredient doesn’t look perfect, it’s more convenient to throw it away and buy another.” pureed), things like carrot tops and celery tops were perfectly flavorful and delicious.”

Scraps, Wilts, and Weeds is published

by Hachette, $35

Five key hacks

1 2 3 4

Keep a vegetable scraps bag in the fridge and make it into stock or incorporate it into recipes.

Do the same with apple cores.

If you don’t have time, freeze (and label) to cook later.

After you use fresh herbs, hang the rest to dry instead of throwing it into the back of the vegetable bin.

Check out the leftovers section in grocery stores (and have some key weeknight recipes that incorporate leftovers in your meals).

DIGITAL EDITION

Wrinkled berry salsa

with herb and kale stems Ingredients 2 cups (1 inch) chopped kale stems (or other ribs of any leafy vegetable tops, such as chard, collards, or beets) 4 tbsp olive oil Kosher salt 1 cup wrinkled, imperfect blueberries 1 cup finely chopped scraps (stems and leaves) of fresh herbs (parsley, cilantro, mint, rosemary, dill, tarragon) 1 clove garlic, finely minced Grated zest of 1 lemon 2 tbsp fresh lemon juice ¼ cup chopped pickled rose petals (recipe in book) or other lightly pickled condiment Freshly ground black pepper, to taste Day-old garlic bread Directions 1. Brush the kale stems with 1 tablespoon of the oil and sprinkle with ¼ teaspoon salt.

2. Heat a dry cast iron skillet over high heat.

3. Add the kale stems and sear for five minutes, until lightly browned and softened.

4. In a medium bowl, combine the seared ribs with the remaining 3 tablespoons olive oil, the blueberries, herb stems, garlic, lemon zest, lemon juice, and pickled condiment.

5. Add salt and pepper to taste.

6. Serve on top of garlic bread.

Serves: four Time: 30 mins

17

PEOPLE

The

French filler

Le Rivage’s executive chef Paul Denamiel won the NYCWFF Burger Bash title back in 2013 with this bad boy, and it’s still going strong. The French onion soup burger begins with two toasted English muffins. Then we have our burger (a blend of brisket, chuck, and short rib), a large slice of melted emmental, piles and piles (and piles) of stewed, caramelized onions, all topped with a creamy bechamel sauce.

Le Rivage 46th St - 8th/9th Ave

lerivagenyc.com

18

DIGITAL EDITION

THE FOOD ISSUE

We bring you ten of the biggest and baddest burgers in Hell’s Kitchen. Get your fat pants ready Photograph Nacho Guevara

The

Hell’s Kitchen

king

Restaurateur Etai Cinedar created the HK Burger in honor of our food issue, and the neighborhood he’s proud to call home. As a salute to HK’s multi-cultural heritage, we start with two 100 per cent all natural wagyu beef patties. Add two slices of American cheese, spicy pickles, jalapeño salsa, and a generous serving of bacon, irish stout mayo and you have the whole of Hell’s Kitchen in a bun. It’s big and bad in a very good sort of way.

Kings of Kobe 9th Ave - 52nd/53rd St

kingsofkobe.com

Continued over...

DIGITAL EDITION

19

THE FOOD ISSUE The

Korean crusader The

Mozzarella

mama

Danji’s bulgogi beef sliders are a best seller – for good reason. Basically bulgogi for beginners, it takes the Korean barbecue standard and makes it more friendly for the less adventurous diner. Here, chef Hooni Kim tops his bulgogi burger with spicy pickled cucumber and scallion salsa, and serves it in a soft bun spread with spicy mayo.

Danji 52nd St - 8th/9th Ave

danjinyc.com

This babe will put a big old smile on your face. The Mona Lisa stuffs a ton of mozzarella, pesto, sautéed onions, mushrooms, roasted peppers, and parmigiana on top of a delicious burger then crams it all between ciabatta bread.

Island Burgers and Shakes 9th Ave - 51st/52nd St

islandburgersandshakes.com

The

Cure

The

“no bun”

burger

Johnny Giordani is rightly proud of his mighty prosciurger. A curious cured meat blend of prosciutto, mortadella, and cooked ham, all made in-house, it is topped with with lettuce, tomato, and mozzarella, and hugged by a yummy pretzel bun.

Johnny Panini 9th Ave - 37th/38th St

jonnypanini.com

20

DIGITAL EDITION

Yeah, we know, carbs are the devil and bloating is the third circle of hell. So sometimes you have to just ditch the bread and go naked. Bareburger’s options include wrapping your choice of protein (beef, bison, black bean, duck, elk, quinoa, chicken, shroom, wild boar, ostrich, fava falafel … and on the list goes) with collard greens, kind of like a burrito.

Bareburger W46th St - 9th/9th Ave

bareburger.com

THE FOOD ISSUE The “not

beef”

burger The

Hot Mexican With this deluxe mama, Mother takes either a single or double burger, adds tortilla chips for crunch, pepper jack cheese sauce, tomato, jalapeños for a little added spice, and rounds it all off with a generous helping of guac.

Elk meat is lower in fat than beef and loaded with nutrients. So for an alternative to your basic burger, you could do worse than dive into the Big Boss Deluxe: a ground elk patty with yellow cheddar, chipotle sauce, fried eggs, turkey bacon, onion rings, and lettuce,

Mother Burger W49th St - 8th/9th Ave

Smokey Burger W44th St - 8th/9th Ave

motherburger.com

smokeyburgernyc.com

The

Vegan

The

cheese feast 8oz of Black Angus beef, black coffee BBQ sauce, and aged cheddar cheese are then smothered in a creamy, oversized helping of bacon mac-ncheese, made with a cheddar-stout cheese sauce. Top that baby off with a toasted brioche bun and you have heaven on a plate right there.

White Oak Oyster Bar 10th Ave - 54th/55th St

Take one house-made bean pattie, and pile it high with mushroom bacon, vegan cheese, fried onion rings, lettuce, tomato, pickles, and Blossom’s special tangy sauce. Ladies and gentlemen, you have a completely animal free burger extravaganza.

Blossom du Jour 9th Ave - 43rd/44th St

whiteoaknyc.com

blossomdujour.com

DIGITAL EDITION

21

THE FOOD ISSUE

W

23

A life of pie Uncovering the secret to perfect pizza Photograph Nacho Guevara

IMAGE: XXXXXXXXXXXXXX

hat other food is so completely self-contained in its perfection, it comes with its own, edible plate?

How many other foods have had songs written about them? Or bands named after them? Movies based on them? Political organizations founded on their philosophical principles (Pizza Philosophy has just 32 Facebook followers but, hey, Jesus started with a lowly 12)?

Pizza provokes such passion, such devotion among its fans, its power could almost be described as supernatural.

Mike Pugh arrived in New York City two years ago, swearing he’d tossed his final pie. He and pizza were through. He’d spent the previous 15 years at the legendary Lost Dog Pub in St Croix, cooking for locals, tourists, sailors from the nearby US Navy base, and shoeless hippies who would descend from the hills for a taste of his celebrated pizza.

When he’d had enough, he left the Virgin Islands behind, waving goodbye to his life of pie.

But pie would not be left so easily.

And a meeting with Pat Hughes about the possibility of buying one of his Hell’s Kitchen businesses led to him being hired as director of operations. And (this is a real job title, BTW) head pizza honcho, in a bar named after the wood indigenous to the rainforests of his former home (and whose leaves look spookily similar to those of the cannabis plant): Kiabacca.

Pugh and pizza were back together, almost as if they’d never been apart.

The secret? It’s love. Pure love.

“It’s a step-by-step process that cannot be rushed,” he says. “The dough is made a day in advance and given the time to proof. We hand-crush marzon tomatoes for our sauce and slice our meats and cheeses daily. We take the extra time to prep all of our ingredients and we make all of our sauces and dressings in-house.

“The man who taught me said, ‘You have to give it the love,’” says Mike, “and we teach all of our people to keep that in mind.”

Kiabacca, 10th Ave - 45th/46th St

DIGITAL EDITION

PEOPLE

tracks of

MY BEERS Suzy Darling

Steve Olsen

Westbank Cafe “I’m a music fanatic and pay special attention to the music we play. During lunch service we play instrumental jazz such as Herbie Hancock, Sonny Rollins, Jean-Luc Ponty, Jimmy Smith, John Coltrane, and many more jazz greats.

“For pre-theater we play softer jazz, such as Stephane Grappelli, Ella Fitzgerald, Sarah Vaughan, Pat Metheny.

“For dinner we play jazz, Brazilian, and very specific rock, such as Adrian Belew, Milton Nascimento, Antonio Carlos Jobim.

“Post-theater gets a bit riled up with an eclectic assortment of rock, reggae, and soul music.

“I’m constantly aware of what music is playing throughout the day, to the annoyance of the bartenders.

The idea is to fill the room with music, while all the time allowing the guest to have a civilized, intimate conversation.”

W42nd St - 9th/10th Ave

24

The Pocket Bar “I try and pick songs that hopefully transcend age, race, gender, and sexual orientation; songs that I know you probably belt out when you’re by yourself (‘Baby One More Time’ by Britney, ‘How Will I Know’ by Whitney, ‘Proud Mary’ by Tina, ‘No Scrubs’ by TLC). I think the music in a bar is incredibly important in making people feel included, appreciated, and seen. In the end, I believe that is all any of us want out of life.

“Now, if you want people to get the hell out and think it’s their idea, I throw on Johnny Hartmann and John Coltrane’s album. It’s only five songs but, believe me, it’s basically the bar whisperer.

“My favorite trick in my back pocket (pun intended) is surprising everyone with Mariah Carey’s ‘All I Want For Christmas.’ It brings down the house every time. All year round.

Yes, ALL year round. Because she’s a DIVA, people.”

W48th St - 9th/10th Ave

DIGITAL EDITION

Beth Sheinis

Bettibar “We allow for the personal tastes of each employee on shift help set their vibe. By doing so, we have anything from Gato Barbieri, Coltrane, and Ella to 1970s greats like Earth, Wind & Fire, classic soul, as well as Broadway to today’s hottest hip hop and Onra, ZHU, and Gorgon City.

“Our varied staff of classically trained musicians, poets, and even our in-house rap artist helps create a cross-section of a groove to suit our equally varied clientele.

“Our servers also take requests and share their personal playlists when asked, and they often are.”

W46th St - 8th/9th Ave

Humeyra Kocak Wine Escape “We play background soft jazz, lounge music, and romantic pop. Stations like Hotel Costes and Buddha Bar are on Pandora – they’re happy, contemporary, smooth, timeless stations that create a relaxing ambience where people can talk.”

W44th St - 9th/10th Ave

PEOPLE Nothing creates – or kills – a bar’s atmosphere like the music. These neighborhood gems reveal their darkest secrets …

Benjamin Pratt

Howard Ostrofsky

On The Rocks “On The Rocks only plays Frank Sinatra. OTR believes Sinatra sets the mood to enjoy a good glass of whiskey and good conversation.”

10th Ave - 48th/49th St

As Is “We’re all pretty into music at As Is, so we tend to leave it to the bartenders to choose what’s playing. The music differs night to night but there’s a lot of overlap in artists and music style.

“We play a lot of indie rock and electronic music, anything from Kurt Vile and Poliça to Battles and Darkside. Early in the week tends to be more mellow, so we play chiller music. On the weekends when it’s busy, we play a lot of rap/hip hop.

“A lot of people come in specifically for the music we play. There are few other bars I know of you can enjoy a lambic from a Danish microbrewery while listening to Kendrick Lamar on a Friday night.”

10th Ave - 50th St

DIGITAL EDITION

Mandy Oser

Brian Keyser

Casellula “I usually have no idea what is on our playlist because I let the youngsters who work there manage the music. On days when they ironically play ‘80s music, however, I feel like I’m at my prom.

The ‘90s are not allowed. Cher is a fireable offense, because Cher.”

W52nd St - 9th/10th Ave

Ardesia “The bartenders take their music very, very seriously – which is good for us. Their mantra: we serve you food to fill your belly, pour you drinks to loosen your mind, and play you music to free your soul.”

Of the EXTENSIVE and awesome playlist they sent us, highlights include everything from ‘Boogie Oogie Oogie’ by A Taste of Honey, ‘Money (That’s What I Want)’ by The Kingsmen, and ‘Never Too Much’ by Luther Vandross to ‘19th Nervous Breakdown’ by The Stones and ‘Sweet Jane’ by the Velvet Underground (“to close out a night … always”).

W52nd St - 10th/11th Ave

25

MAY

what’s going on in All the Broadway action, family fun, and music you love. Happy spring!

Previews begin May 1 The Whirligig Pershing Square Signature Center

The New Group perform Hamish Linklater’s play about a divorced couple who reunite to care for their estranged, ailing daughter. thenewgroup.org

May 3-4 The Music of Mel Tormé

Ends May 6 In The Boom Boom Room

Jazz at Lincoln Center

American Theatre of Actors

jazz.org

chaintheatre.org

Michael Feinstein is joined by Billy Stritch, Ann Hampton Callaway, and Maddie Baillio, who played Tracy Turnblad in NBC’s Hairspray Live!

Dark Mondays The Little Foxes Samuel J Friedman Theatre

Laura Linney and Cynthia Nixon alternate roles in a play that follows the ruthless matriarchs of a strong-willed, aristocratic Southern family. www.manhattantheatreclub.com

A rare revival of the play which, in 1974, was performed at the Public, with Christopher Lloyd and Ellen Greene.

May 3-7 Art New York/Context

May 3 through 28 Rooms

Pier 94

Cybert Tire

contextnyfair.com; artnyfair.com

irishartscenter.org

Saturdays Nasty Women of the Met

Ends May 7 Hamlet. A Version

Metropolitan Museum of Art

The Theater at St Clement’s

shadyladiestours.com

rousttheatrecompany.org

What you get: 2 shows, more than 150 galleries, from 50 countries, representing over 1,200 artists, including Hockney and Warhol.

Professor Andrew Lear leads a tour exploring women who broke with convention, and who poisoned, slept, and protested their way to power.

A unique experience in which the raw space that will be the new Irish Arts Center is transformed in Enda Walsh’s haunting, immersive play.

The best-selling Russian crime fiction writer and political dissident Boris Akunin’s new stage adaptation of Shakespeare’s Danish play.

May 8 Matt Doyle The Green Room 42

The star of Book of Mormon, Spring Awakening, and now Sweeney Todd performs his favorite songs, including work from his latest album. thegreenroom42.com

Opens May 1 Baghdaddy May 11 Joey Arias & Sherry Vine Feinstein’s/54 Below

The drag darlings play NY for one night only, the first time they’ve presented a full-length event together in the city for more than four years.

54Below.com

26

May 14 Deconstructing Patti Nederlander Theatre

An evening of Broadway stories and songs from Patti LuPone, hosted

by Seth Rudetsky and benefitting Broadway Cares/Equity Fights AIDS. broadwaycares.org

DIGITAL EDITION

St Luke’s Theatre Back in the fall of 2015, it was a NY Times Critics’ Pick, billed as “an important, cunning rock solid musical comedy with a terrible title.” So the play formerly known as Who’s Your Baghdaddy? is back with a stripped-down title. But it is still based, appropriately enough, in a church basement, where disgraced spies, along with the unwitting audience, gather for a support group meeting. baghdaddymusical.com

May 16 through June 24 The Government Inspector

Monday through Friday Xanadu: Land of Enchantment

The Duke on 42nd Street

President’s Gallery

redbulltheater.com

shivagallery.org

An all-star cast led by Michael Urie take on Gogol’s deeply silly satire of small-town corruption.

John Jay College explores dreams, legends, myths, and children’s fantasies through imagery.

May 24-30 Fleet Week May 20/21 9th Avenue Food Festival 9th Avenue - 42nd/57th St

Stop the traffic! For two full days, 9th Ave will be filled, instead, with food from every corner of the globe. Come hungry! ninthavenuefoodfestival.com

Dark Mondays Venus Signature Theatre

The tragic-carnival tale of Saartjie Baartman, who became an unfortunate star on the 19th century London freak show circuit.

May 19 Swing into Spring

The Theater Center

Eddison Ballroom

FantasticksOnBroadway.com

edisonballroom.com

Legendary big band leader Joe Battaglia and the New York Big Band host a night of dinner and dancing at the art deco venue.

Ends May 20 Pressing Matters

June 1 Next W42ST out

Clurman Theatre

All over Hell’s Kitchen

A set of six quirky, deeply human stories are neatly packed into a single evening of entertainment. pressingmatters.info

intrepidmuseum.org

signaturetheatre.org

Dark Thursdays The Fantasticks The long-running musical – a modern twist on Romeo and Juliet, now in its the 57th year – is to finally close on June 4.

All over Hell’s Kitchen For 29 years, the city has celebrated the sea services by welcoming sailors, marines and coast guardsmen into their hearts. Events include a concert, the parade of ships, and tours of ships. The pic is from Intrepid’s exhibition Ports of Call, which includes souvenirs from former crew members’ travels around the world.

It’s June, and we’re talking all things Pride. If you’d like to be featured in the magazine, we’d love to hear from you. Contact us at news@ w42st.com.

DIGITAL EDITION

27

OUT Who knew? The young stars of Charlie and the Chocolate Factory really are like kids in a candy store Photograph Nacho Guevara Me: Trista Dollison My character:

Violet Beauregarde

This is what she’s like: AKA the Queen of Pop, Violet lives in California and is a local celebrity known for her gum popping world records and high notes.

My candy weakness: Chocolatecovered strawberries.

My golden ticket moment: I’d love to go to Oprah’s house!!! I want to hang out with her and see how it feels to be inside her world. đ&#x;’œ Me: Ryan Sell My character: Charlie Bucket This is what he’s like: Charlie Bucket is always inventing new things, like his favorite person, Willy Wonka, and dreams of winning one of the golden tickets to peek inside his chocolate factory.

My candy weakness: White Chocolate Kit-Kat. My golden ticket moment: I feel like I’ve already won my golden ticket by being chosen to play the role of Charlie on Broadway.

Me: Jake Ryan Flynn My character: Charlie Bucket This is what he’s like: He’s a sweet, kind boy who puts others before him.

He’s poor but has a very loving family.

My candy weakness: Charlestown Chew.

My golden ticket moment: If I could win a golden ticket to anywhere it would be to The Ellen DeGeneres Show.

30

Sweet

TRUTH DIGITAL EDITION

OUT Me: Ryan Foust My character: Charlie Bucket This is what he’s like: He’s a sweet, caring, humble kid who loves everything about inventing chocolate and candy and the mystery of Willy Wonka.

My candy weakness: Air Head Sugar Belts.

My golden ticket moment: To travel around the world and be in an international world tour of a musical.

Me: F. Michael Haynie My character: Augustus Gloop This is what he’s like: Augustus is an insatiable glutton with a heart of gold.

Though the gold might just be clogged arteries, but he is full of love ... and food.

My candy weakness: Augustus’ favorite candy is anything. But my only sweet-toothed weakness is blue shark gummies.

My golden ticket moment: Since we’re defying the laws of reality, I’d say it would be more of a time than a place, a time bubble that I could be with the people I loved without the stress of the outside world, if even for a moment.

Me: Emma Pfaeffle My character: Veruca Salt This is what he’s like: She’s a sassy, spitfire, ballerina princess.

My candy weakness: Dark chocolate with sea salt and caramel.

My golden ticket moment: I’d go to a secluded beach in Thailand.

Me: Michael Wartella My character: Mike Teavee This is what he’s like: Mike is a wild, untamed, electronics-addicted vidiot.

Tiny and terrifying. And over it ... all of it.

My candy weakness: Reese’s banana peanut butter cups (they were limited edition).

My golden ticket moment: I’d go to Disney World. I’m a sucker for that place.

Captions are clockwise from top left.

With thanks to Dylan’s Candy Bar dylanscandybar.com charlieonbroadway.com

DIGITAL EDITION

31

OUT

Review AMELIE

Review SWEAT

WALTER KERR THEATRE Let me say first that, if you loved the film, you’re going to enjoy this production.

The level of creatively and craftsmanship used to recreate key scenes is intriguing.

Seriously, you won’t be disappointed.

Amelie Poulain (Phillipa Soo) is a dreamer, a girl whose head is in the clouds until the day Princess Diana dies.

A chance discovery leads her to decide to become the next People’s Princess, taking us on an incredible journey along the way.

I was skeptical about the conversion from movie to musical, but it really worked. Directed by Pam MacKinnon, it stayed true to the original story about a young lady finding love when she returns a collection of discarded photo-booth pictures to the original owner, Nino (Adam Chanler-Berat).

Based on the book by Craig Lucas, everything about this story is fun, from the theft of Amelie’s father’s garden gnome so he could travel, to setting up hypochondriac Georgette (Alyse Alan Louis) with paranoid bar local Joseph (Paul Whitty), and tracking down the original owners of found lost goods. Every day is an adventure when you have your head in the clouds.

Phillipa Soo is adorable in the title role, bringing an extra dimension to the character through song. A special shout out, too, to Australian actor Tony Sheldon playing Mr “Glass Bones” Dufayel.

A couple of great moments have been cut from the film that obviously didn’t translate to stage, but this musical still manages to stimulate the imagination and bring a smile to your face.

MATT D’SILVA @MATTDSILVA

STUDIO 54 Two young men, recently released from prison for an unspoken (unspeakable?) crime, meet with their parole officer. The year is 2008, as the Bush presidency is coming to a close, and tension pricks the air like static.

Then, in a flash, we’re back in 2000, in the local bar, the cultural center of Reading, Pennsylvania, a working-class town where the steel tubing factory is the community’s lifeblood. Jessie (Alison Wright) is slumped, face-down, on the table. Tracey (Johanna Day) and Cynthia (Michelle Wilson) joke about whose job it is to take her home.

These women have been friends for life, sharing gossip, grievances, and the gradual erosion of their dreams.

With the rumbling threat of job losses in the air, most are content to live in denial, satisfied with their factory floor job and their monthly pay check and a few beers at the end of a long, dirty day. But Cynthia has ambitions for more.

The strong ensemble cast brings Lynn Nottage’s script to life, the increasing strains between the central female characters particularly resonating. The growing sense of anger and frustration in the face of their fate rumbles to its ultimate conclusion: a crime that will leave no one unchanged.

But its impact feels like a blow that misses its target and lands somewhere in mid-air. And while the issues (unemployment, economic instability, political insecurity, racial tension) make it acutely relevant, it somehow lacks the raw power it promised at the outset.

RUTH WALKER

DIGITAL EDITION

POKER FACE Broadway’s official poker tournament returns on May 15. Stars, industry insiders, and fans get together at Sardi’s for a friendly Texas Hold ‘Em challenge.

Tickets include hors d’oeuvres and an open bar, and proceeds, of course, go to Broadway Cares/ Equity Fights Aids. broadwaycares. org

GET ON TOP The Rooftop Cinema Club at Yotel reopens this month with screenings of Annie Hall, Hidden Figures, Clueless, and Beauty and the Beast. Book a new love seat and you’ll get bottomless popcorn plus prosecco. rooftop cinemaclub.com

IMAGE: ALISTAIR MUIR

IMAGE: JOAN MARCUS

IMAGE: JOAN MARCUS

DON’T PANIC Panic at the Disco frontman Brendan Urie is to join the cast of Kinky Boots, in the role of Charlie Price.

The Grammy nominated musician will take to the stage from May 26 through August 6. kinkyboots themusical.com

Review THE PLAY THAT GOES WRONG LYCEUM THEATRE J.J. Abrams has stepped into producing Broadway Theater. The prolific producer/writer is responsible for Star Wars The Force Awakens, Westworld, Mission:Impossible and multiple other wildly successful movies and TV series, but The Play That Goes Wrong is something completely different.

An import from the West End, it’s in the old-fashioned style of slapstick comedy; Marx Brothers meets Monty Python. A play within a play, it develops around two unfortunate stage managers and a number of actors trying to perform The Murder at Haversham Manor, a kind of amateur Agatha Christie production.

You’ll be guaranteed a laugh, sometimes many. Directed by Mark Bell, there’s so much going on, if you look away for a moment you might miss something.

But as the production runs for almost two hours and 20 minutes, there comes a point where the physical comedy starts to lose its shine.

A special mention needs to be given to Henry Shields and Nancy Zamit, performing the ultimate nightmare of trying to piece together a performance as it slowly falls apart in front of a live audience.

One thing did come to mind: watching bumbling idiots trying to keep up the appearance of a calm, cool demeanor reminded me of the real-life comedy that is currently being staged in the US senate.

MATT D’SILVA @MATTDSILVA

33

OUT

BIO Lauren Wilcher takes theater to the cleaners (dry cleaners, that is) as a wardrobe supervisor. This month, she hangs up her run with Cagney, claiming entry into the Union, and gets ready to take on Broadway.

THE JOB My job is about maintaining and coordinating the costumes for the show. That involves doing laundry, sending out dry cleaning, making repairs … it also involves scheduling my team, finding subs, budgeting, shopping, and basically anything to do with costumes. I’m also in charge of wigs for Cagney, so hair, make-up, wigs, it’s all under my umbrella, which is pretty typical for Off-Broadway.

THE RESUME I went to school for theater, focusing on technical theater. Then I got an job as wardrobe intern at an outdoor Shakespeare festival and hated it! I thought, I never want to do that again.

And I’ve done nothing else since.

Indoor theater is better. I don’t have to clean 50 pairs of shoes every night.

One year we did Three Musketeers and the three main musketeers wore leather jerkins, out in the sun, and the sweat soaked through the leather. It was gross.

CH-CH-CH-CH-CHANGES There are 79 different costume looks in Cagney, and I have 18 changes (one of the other dressers has 28). I feel a little bit like we’re in NASCAR: the car pulls up and we do the tire change. I think the quickest change I do is 27 seconds.

supervisor

In our series on Broadway’s unsung insiders, this month Carla Duval meets Cagney’s wardrobe supervisor DIGITAL EDITION

DON’T MISUNDERSTAND ME The big thing people don’t understand about my job is that it’s not design and it’s not construction, it’s this other thing. No one really thinks about the fact that these actors run off stage and they become another character in a different costume. It just magically happens. So it’s always fun to open people’s eyes and say we’re the people that make that magic happen.

35

IMAGE: CHRISTIAN MILES

Wardrobe

THEATER BEHIND THE SCENES:

WHEN THINGS GET STRANGE …

I worked on a show where an actor had to light something on fire, so they gave him flint and steel, which you strike together to make a spark. He brilliantly put both in the same pocket which, when he moved, rubbed together and caught his pants on fire on stage.

EAT

Six foods with the to heal

.

"You're not dreaming of ion Regular consumpt l al dark chocolate in sm quantities has been t clinically proven to cu d an od fo nk ju cravings for t ten po of pe has the same ty tea in d antioxidants foun and red wine."

36

Cancer, heart disease, arthritis – all are on the rise, but could the cure be in our kitchens? asks Samina Kalloo

DIGITAL EDITION

EAT

H

eart disease. Arthritis. Diabetes.

Cancer. These are words we hear way too often these days.

According to the Centers for Disease Control and Prevention, we’re spending an astounding $3 trillion on healthcare, yet rates of disease continue to escalate. It’s a real problem.

Detox, cleanse – you’ve heard it all, right? But did you know that whole foods have the ability to cleanse your body in a way detox diets do, but without all of the negative side effects? In fact, there are many whole foods with medicinal benefits, some of which you probably have in your kitchen. Saturate your diet with my top picks of inflammation-quelling foods.

TURMERIC

Known for its brilliant golden hue, turmeric has been recognized for its healing properties for centuries. Extensive research has shown curcumin, a powerful component of turmeric, has positive effects on inflammatory diseases such as cancer, atherosclerosis, and diabetes. In addition, it’s been shown to help prevent neurological disorders such as Alzheimer’s and depression.

Eat more • You can find dried, ground turmeric or turmeric root at almost any grocery store.

• Use it to season stews, vegetables, rice, and soups.

• Whip up a quick anti-inflammatory drink by boiling water with a piece of fresh turmeric, strain, and enjoy.

• Supercharge your smoothie with a quarter teaspoon of turmeric and mix it into yogurt to use as a dip or marinade.

• Do keep in mind, though, that this herb has a pungent flavor, so use it sparingly.

GINGER

Known as one of the best natural remedies for nausea, ginger boasts health benefits that stretch far beyond settling an upset stomach. In fact, the medicinal use of this humble spice dates back nearly 5,000 years. Ginger has been linked to digestive, antioxidant, and anti-inflammatory benefits. One study published in the Central European Journal of Immunology suggests ginger may help alleviate post-workout inflammation, which can lead to suppression of the immune system.

Eat more • Warm up with a soothing tea by boiling

a piece of raw ginger in water and adding honey or an alternative sweetener.

• Give any dish an Asian flare by adding ground or chopped fresh ginger to stirfries, soups, and marinades.

• Try it in powdered form for baking or whiz it up in a smoothie.

• Just keep in mind the flavor of ginger is also pretty pungent, so a little goes a long way. Limit products that contain ginger along with added sugars such as soft drinks and sweets.

PULSES

No, I’m not referring to your heartbeat!

Pulses are a dry, edible variety of beans, lentils, and peas that have been consumed for over 10,000 years. They are low in fat, have no cholesterol, and contain a healthy dose of dietary fiber and plant-based protein.

The high fiber content and low glycemic index of pulses aid people with diabetes in maintaining stable blood glucose and insulin levels and may improve serum lipid levels to reduce the risk of cardiovascular disease. The magic combo of fiber and protein also promote satiety, which can help manage weight and combat obesity.

Boom!

Eat more • You can find a variety of pulses dried or canned, but if you reach for the canned version, look for “no-salt-added.”

• A good source of high-quality protein, pulses are an excellent meat substitute.

• Toss them into a salad or mash them up with other spices and vegetables to create home-made veggie burgers.

BERRIES

They may be different in shape, size, and color but all berries possess a myriad of powerful health benefits. They contain antioxidants known as anthocyanins, which may reduce inflammation, boost immunity, and reduce the risk of heart disease. One study conducted by Harvard researchers at Brigham and Women’s Hospital found that high intake of berries such as blueberries and strawberries may even slow progression of memory decline in elderly women.

Eat more • Although there are dozens of varieties, the most common berries include blackberries, blueberries, raspberries, strawberries, cranberries, and tart cherries.

DIGITAL EDITION

• Sweet or sour, berries can add a pop of flavor to baked goods, cooked grains, rice and savory dishes.

• Toss them into hot or cold cereal and blend them up in a smoothie.

Opposite: It’s OK, you can lick the spoon!

NUTS AND SEEDS

According to recent research published in the Journal of the American Medical Association, cardiometabolic mortality (that’s the terrible combo of death by diabetes, heart disease, or stroke) was associated with consuming too much sodium, processed meat, and sugarsweetened beverages; and eating too few nuts/seeds, vegetables, fruits, whole grains, and omega-3s from seafood. Nuts and seeds are rich in fiber, protein, and healthy fats, which can maintain brain function, help fight excess inflammation, and help reduce heart disease risk.

Eat more • Whether you snack on a handful, or add them to smoothies, oatmeal, or salads, nuts and seeds are versatile additions to your diet or cooking repertoire.

• Add seeds like chia and hemp to oatmeal, smoothies and baked goods.

• Sprinkle chopped nuts in a salad and jazz up a stir-fry with some nut butter.

• Since nuts and seeds are calorie dense, be mindful of the serving size noted on the nutrition label.

DARK CHOCOLATE

You’re not dreaming. Chocolate made it to this list, and for good reason. Regular consumption of dark chocolate in small quantities has been clinically proven to cut cravings for junk food and has the same type of potent antioxidants found in tea and red wine, which have been shown to boost brain activity. What’s more, it may help to reduce inflammation related to heart disease and boost good cholesterol.

Eat more • Although dark chocolate may be one of the healthiest foods on the planet, it is calorie dense, so be sure to stick with a single serving (about 1.5 ounces).

• Look for at least 70% dark chocolate – the higher the percentage, the greater the antioxidant content.

• Choose unsweetened cocoa powder, which has the highest concentration of flavonoids of any dark chocolate product, in smoothies and baking.

• Swirl dark chocolate chips into yogurt and oatmeal.

continued over

37

EAT GLUTEN-FREE CHOCOLATEY CHICKPEA COOKIES

C

an you believe these cookies are mostly made of chickpeas? They are incredibly delicious, ooey-gooey, rich in flavor – and don’t taste like beans. Packed with fiber and antioxidants from chickpeas, dark chocolate, and creamy peanut butter, this recipe will become your next family favorite.

TURMERIC TEA Ingredients 2 cups water ½ tsp ground turmeric (or try freshly grated turmeric for a more vibrant flavor) ½ tsp fresh ginger root, chopped (optional) ½ tsp ground cinnamon Other optional add-ins: honey to sweeten, squeeze of fresh lemon Directions 1. Bring water to a boil in a small saucepan.

2. Add turmeric, ginger, and cinnamon.

3. Reduce heat to medium-low and simmer for 10 minutes.

4. Strain tea into two mugs. Add honey and lemon wedge or a bit of unsweetened coconut milk if desired.

Ingredients 1-1½ oz can of no-salt-added chickpeas (garbanzo beans), drained and rinsed (look for a BPA-free can) 1 tsp baking powder 1 /3 cup oat flour ½ cup natural creamy peanut butter (look for a low-salt brand) ¼ cup agave nectar or honey 1½ tsp vanilla extract 1 /3 cup chocolate chips pinch of salt

Directions 1. Preheat oven to 350 degrees.

2. In a good blender, blend the chickpeas for about two minutes.

3. Add in the peanut butter and blend until smooth.

4. Add the vanilla and agave or honey and blend to combine.

5. In a mixing bowl, combine baking powder, salt, and oat flour and whisk.

6. Add the peanut butter/chickpea mixture to the flour and mix to combine.

7. Fold in chocolate chips.

8. Bake for 11-12 minutes.

9. Enjoy.

DIGITAL EDITION

Hippocrates got it right with his famous quote: “Let food be thy medicine and medicine be thy food.”

Read Lisa Marie Falcone’s experience of going on a whole food cleanse on the next page

Samina Kalloo RD, CDN @cookingfortots, @SaminaKallooRD

39

EAT

The

HUNGER games

I

A cleanse can seem like one challenge too far, but Lisa Marie Falcone has found one that gets all the results without sending you running for the hills (and the nearest dollar pizza joint)

tried a cleanse once. I made it through a half a day. My allowance was a total of three smoothies and two vegetable juices a day, but just a few hours into the first 24 hours, I developed a headache. I tried to sleep it off, but when I woke up the hunger pains were so intense and the belly rumblings so loud I was embarrassed to leave the house. By the end of the first night I’d already broken the cleanse.

I like to eat and not have headaches, which I don’t think is unreasonable. But while I’d pretty much decided cleanses weren’t for me, the recommendation that we cleanse every season has been a source of some anxiety.

Fast forward a few years to my certification program to become a transformational nutrition coach, and I learned about all the health benefits of doing a proper, whole foods cleanse.

Besides weight loss, cleansing helps with digestion, skin issues like acne, and relieving some of the stress on our organs. I also learned that the juice cleanse I was on would have probably left me super toxic, so it’s just as well I never finished it.

So, in honor of completing my own 21-day cleanse, I kept a journal of my experience.

Before I started, I needed to connect to my “why.” This would help me stay focused if I got to a point where I wanted to quit. My “why” is that I wanted to control my eczema outbreaks.

After that, I jumped right in.

WEEK 1 This week went pretty smoothly. Giving up dairy, gluten, alcohol, and sugar wasn’t hard. I was supposed to give

40

"The hunger pains were so intense and the belly rumblings so loud I was embarrassed to leave the house." up coffee too, but I’ve been drinking mushroom coffee and there are so many additional health benefits I decided to continue with it. I was really strict about taking my probiotics and by the end of the week there was a visible difference in my skin, and I was eczema outbreak free.

My go-to meals were chia seed pudding, which I sweetened with coconut nectar, vanilla extract, and some strawberries. For lunch and dinner I alternated most nights between two recipes: home-made sweet potato and black bean burgers with a spinach salad and a home-made apple cider

DIGITAL EDITION

Above: Lisa Marie kept a journal of her whole foods cleanse ...

vinegar dijon dressing, or lentil dal with basmati rice.

I snacked on fresh fruit and nuts, but didn’t really feel hungry between meals.

I didn’t notice a difference in my energy levels either. I was pretty consistently tired all week, but I don’t think that had anything to do with the cleanse, more to do with only getting six and a half hours of sleep. I noted that I needed to work on my sleep the following week.

Part of the cleanse experience is developing a spiritual connection as well, and practicing self-care. This week I made time for meditation every morning (I really like the app Insight Timer). I also took a

EAT lot of baths. I felt my happiest when I was soaking – it was very therapeutic.

WEEK 2 This week wasn’t as successful.

Cooking was relatively easy, and I snacked on home-made plantain chips and roasted up tons of vegetables and quinoa for lunch and dinner.

But on Saturday I slipped up. I went out to dinner with friends to a gluten-free pizza place and when we got there I decided not to go with the vegan cheese. I figured it was probably more processed than the local mozzarella they were serving, so I went for that instead.

I didn’t have any alcohol that night, and Sunday morning I got right back on track.

I felt a little sluggish getting out of bed but by Monday I was feeling good.

My self-care this week was going for a manicure and a pedicure. I rarely treat myself so it was nice to sit in a massage chair for an hour. It was totally relaxing.

My eczema was still in check by the end of this week and my skin was glowing.

WEEK 3 I couldn’t believe how fast the cleanse was going. I started out week three strong. I alternated my breakfasts between protein shakes and gluten-free oats, snacked on nuts and seeds, and made lentil soup, quinoa burgers, squash patties, and kale salad for lunch and dinners. I’ve been loving the gluten-free wraps from Trader Joe’s – they helped when I need a more substantial meal before or after a workout. I also splurged twice on a salad from Just Salad – their pumpkin seeds and roasted tomatoes are irresistible and cleanse friendly.

Everything was going good until Sunday. It was Super Bowl and I was going to my friends’ apartment for a party.

I prepared cauliflower buffalo wings and a vegan ranch dressing for myself and ate chickpea “tuna” salad on a gluten-free wrap with vegetables before I left. When I got to the party I snacked on guacamole and corn tortillas, the cauliflower was not as filling as I thought it would be, and I ended up eating a few artichoke bites. I drank a lot of water the rest of that night, but woke up bloated the next day. I should

have been more prepared. Four days later I had a full-on eczema outbreak. I’m not sure if it was related to the dairy or not, but I ended up adding an extra week to the cleanse to help recover.

Lisa Marie Falcone is a Transformational Nutrition Coach and founder

Overall, I felt really good coming out of the cleanse.

My energy levels were up and I was sleeping a little bit better. The eczema outbreak was disappointing but what I appreciated the most was that it focused my attention on a possible sensitivity.

In the end, I just had to make some small adjustments and add in some extra supplements to support my body, but it wasn’t as life altering as juice cleanses.

of Kale is My Karma. She works with women who are fed up with their embarrassing acne and are looking for real and natural solutions (www.kaleismykarma.com)

Bring on summer!

41

WINE

The

UNDATEABLES

Pairing pasta and tapas with wine is easy … but Jeremy Kaplan considers some of the less Tinder-friendly foods

M

atching wine with food is much a matter of preference as anything. But get it wrong and dinner can be a disaster. Some foods can create harmony with wine; others wreak havoc.

On the most basic level, consider the origins of the food. Italian food, Italian wine.

Spanish food, Spanish wine, etc. But what about Chinese, Indian, or Mexican? Wine has only recently played a role in the culinary scenes of these great gastronomic cultures, so what to do when presented with the heat of Szechuan, the aromatics of Indian, the citrus tones of Mexican?

Consider, too, the roles each party plays.

With some pairings, you want both elements to show their best sides. With others, you want the food to shine and the wine to merely be a background player.

With sushi, salads, and simple fish dishes, for instance, you want the food to take all the attention. But both sushi and salad have tricks up their sleeves – wasabi in the case of sushi, and with salad, the acid often present in dressing. Both have the power to destroy wine with a single sip. So, in these cases, I suggest a subtle yet assertive sparkling wine: a Spanish cava or a mediumbodied white like gruner veltliner or albarino.

These have texture and a bit of zip but will allow what is on the plate to be the star.

Spicy food in general is the enemy of wine, but the sweetness of German riesling or a Loire Valley chenin blanc like demi-sec vouvray has the ability to tame heat. Again, they can be sparkling, to help cleanse the palate as you go along.

Indian food can be spicy and creamy, but

Mexican food has its own set of challenges with spice, aromatics, and acid.

You can rely on much of what I’ve already suggested for both Chinese and Indian fare, but I’ll add an additional characteristic.

Natural and organic wines, especially reds, have more explosive flavors than their nonorganic counterparts. Typically, these wines are fairly wild. They crave food and little is be as wild as good Mexican food. veritasstudiowines.com

“What to do when presented with the heat of Szechuan, the aromatics of Indian, the citrus tones of Mexican?” things get further complicated if enjoying dishes with sour components like tamarind from the south, or amchoor (dried mango powder) in the north. On the white side, it’s fairly easy to find wines – gewurztraminer, riesling, viognier, and New World sauvignon blanc – that will handle Indian fare nicely.

But red wine also stands a chance of holding its own. Look for the most aromatic reds you can find. Pinotage from South Africa, mondeuse from the Savoie region of France, and Australian shiraz all explode in the glass.

Above: Pairing Spanish or Italian food with the perfect wine is easy ... but what about when you’re having pickles for supper? (No judgment here.)

When things GET WEIRD Some foods are extremely hard to pair wine with – anything with a strong, assertive flavor component of sugar, smoke, salt, or acid can be a challenge. But there is always a wine out there that will work.

Garlickly dill pickles – Gascogne gros manseng Smoky beef jerky – German spatlese riesling Jelly beans – French viognier Donuts – pétillant-naturel (super dry sparkling) White anchovies – Italian erbaluche from Piedmont Challenge me at veritaswine@outlook.com

In wine there is truth. Also in wine: conversations with strangers.

More wine truisms from Jason Witcher next month

42

DIGITAL EDITION

BEER

The secrets

THEY SPILL

All life is here, and Ciera Coyan is still sober enough to record it

IMAGE: ADRIEN POTIER

I

’ve often thought that I wouldn’t have much of a social life (or a sex life) if I wasn’t a bartender. I’ve been lucky enough to work in great bars where many of the regulars become my actual friends.

For these people, talking to the bartender is the same as talking to a friend. In between these real friendships and customers who simply say thank you and walk away, there is the type of customer who comes in looking to spill their guts to a stranger. I love being that stranger.

I’m more than happy to listen and unafraid to give (sometimes completely unsolicited) advice. The frustrating part is not knowing how situations play out after our conversations.

There’s the man who came in with take-out, saying he could only stay for one drink because he had to get back to his night in with his wife.

Four hours later, he had turned off his phone to avoid her calls. I’ll never know if that was just another fight or if I saw the night that ended their marriage.

Then there’s the girl who came in, sat at the bar, and proceeded to tell me that she’d just left a man’s apartment around the corner. It was their first date. She went home with him and then called it a night when he didn’t have condoms. Half-way

Right: Is there any more intimate relationship than that of bartender and customer?

“There is the type of customer who comes in looking to spill their guts to a stranger. I love being that stranger.”

DIGITAL EDITION

through her drink she decided to stop by a bodega and go back to his place, so she left. I often wonder how her night turned out.

The person I’m most curious about, though, is the man who, unprompted, told me he was considering calling off his wedding because his fiancée barely had sex with him. I asked him how often they had sex and he said about once a week. Then I asked him how often he initiated and he said almost every night. I felt bad for the guy if he really was getting rejected five nights a week, so I prodded further. We began to talk about how he initiated, ways he might make her feel sexy throughout the day, and finally, their communication style. He said they didn’t talk that intimately anymore.

As I began to ask questions about why that was, it eventually came out that the guy was getting too drunk to have a real conversation almost every night of the week (which wasn’t too surprising as it was 4pm in the afternoon and he was already starting to slur his words). It had somehow never occurred to him that getting sloppy drunk might be a turn-off for his fiancée.

He left the bar shortly after.

I’ll never know if that day was a turning point for him. Maybe he went home and took an honest look at his life and relationship. Or maybe he went to another bar, told that bartender the same story, and then went home drunk to his fiancée who fell asleep as far away from him on the bed as she could get.

43

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

*Insert

BALLS JOKE here* Danielle Gagliardi is holding her own in the “boys’ club”

Job description I’m a server at the brand new Meatball Shop in Hell's Kitchen. I serve balls all day, and on the weekends you can find me at Sidepiece, which is our bar and cocktail room in the back that not many people know exists yet. Get a “Becky with the Good Pear” –you won't regret it.

What does an average day look like?

I get up and take my dog out then get to work answering client e-mails, creating new content, or extending my knowledge by taking more classes. I then head to the gym and train for two or more hours, rush home to walk my dog, eat as much as I can and get ready for my shift at TMS. I then serve some balls, share some laughs, and hopefully be in bed before 1am.

Best thing about the job?

The people. And the food is soooooo freaking good. As a nutrition coach, there are many healthy options, which is a bonus for me, but those chocolate chip cookies give me life.

What about your “other” job? Life outside balls?

My life outside meatballs is crazy different. I run my own nutrition coaching business called DGMP Nutrition, and train as an Olympic weightlifter for over two hours a day, five days a week. I also shadow my coach, as I’m interested in becoming a coach myself.

Wow! OK, let’s talk lifting.

I started going to the gym when I was 15 years old and would do cardio like the magazines told me. I’d finish by using some of the weighted machines and learned that was my favorite part. So slowly I started working my way into the “boys’ club” aka the free weight room.

Ten years later, I literally googled “CrossFit near me” and came across Solace New York. It was there that my weightlifting journey really began.

Nicholas Novak was the Olympic weightlifting coach at Solace and had seen my name holding down the #1 back squat in the gym on our leaderboard at the time. He saw how short I was (a benefit to Olympic weightlifting) and approached me about switching from CrossFit full time. After just a couple of months with him, I competed in my first ever meet and placed second. I was hooked.

Throughout the year and a half of doing this sport competitively, I’ve experienced a rollercoaster of emotions. There are more bad days than good but, it’s funny, some of those really bad training days

get better, but to help other women understand the body is made for so much more than being looked at. Yes, I help people lose weight or gain muscle, but I also help them see how amazing they are and stop the mental hurdles people have with food and the scales.

And the worst?

Not eating for over six hours and getting home so late can really bring you down.

Hangry is a real emotion, people.

Any famous faces in the restaurant?

Not that I’ve seen, but I heard Neil Patrick Harris came in the other day and said how much he loves our balls and will be back with his family.

turned out to be my most memorable. I actually had a dad come up to me once and say: “Thank you for being a role model for my daughter that strong women are awesome.” That turned my bad day into the greatest day I’ve ever had.

That’s so cool!

I come from a family of very strongheaded women, but also one that suffers from body dysmorphia. My mother suffered from bulimia and, while it’s normal for the daughter of someone with an eating disorder to take on their disease, I vowed to not only help my mother

DIGITAL EDITION

Above: Danielle at work. She's already done two or more hours' training.

After the shop closes and the lights are turned off, how do you wind down?

I immediately eat and go home to snuggle my dog, Oly, a seven-year-old corgi/ chihuahua mix. He’s a rescue I adopted about five months ago from a kill shelter and he's been one of the best decisions I ever made. Even when he was sick one night until 3am I still was like: worth it.

What’s the dream – the five-year plan?

This year I’ll be competing in the American Open in Miami and hope to qualify for the finals in December. The dream is to represent Team USA in the World Championships, to get DGMP Nutrition to be my full-time job, and to live somewhere more green where I can adopt and foster more dogs.

THE MEATBALL SHOP (212) 230-5860 798 9TH AVE - 53RD ST themeatballshop.com

45

LIVING

Hey, good

COOKING

Isaac Halpern tracks down four Hell’s Kitchen apartments – for sale and rental – with kitchens to fry for

C

hef’s Kitchen – that ubiquitous term real estate agents employ to describe an apartment with a kitchen good enough for a true foodie. So what qualifies as a chef’s kitchen anyway? While admittedly subjective, there are three qualities that sets some apartments above others.

A top-of-the-line cooktop and oven.

Perhaps an iconic Wolf range with big red knobs; a gorgeous Euro-chic Gaggenau cook top with separate oven; or a powerful commercial-grade Blue Star range with its epicurean cult following.

A functional space that is well lit, with a roomy and smartly laid-out counter space to allow multiple courses to be prepared simultaneously. Plus a large deep sink with space for numerous pots and pans.

An aesthetically pleasing design, because a truly beautiful kitchen inspires the chef to create truly beautiful food.

Left: Heather Grzic has cooked for 22 people from her Piano Factory apartment.

IMAGE: ILONA LIEBERMAN

1

2 3

TO BUY

Where: The Piano Factory, 454 W45th Street, apt 5ES (main pic) What: 3 bed 2 bath How much: $2,895,000 MT $2,191, Agent: Glenn Connolly, Town The spec: Once a 19th-century piano factory, this converted building is now an iconic co-op. The kitchen has a reliable Bosch suite of appliances, polished stone counters and matching glass tile back splash. The ‘U’ shape design is considered ergonomically ideal by most serious chefs, while the tall cabinetry means no space is wasted. The stainless steel farmer’s sink completes the picture.

Owner Heather Grzic says: “The kitchen is very workable. We cooked for a total of 22 people one holiday.”

TO BUY

Where: InkWell Condominium, 520 W45th Street, apt 4B What: 2 bed 2 bath Cost: $2,225,000 Common charges: $1,791 RET: $1,583 Agent: Lisa Lippman, Brown Harris Stevens The spec: Turn-of-the century touches like brass hardware pendant lighting, library ladder, and large farmhouse sink combine with modern open shelving and an island breakfast bar. The dark soap stone counters and light marble back splash create contrast, and the Viking suite of appliances includes a disposal (rare in NYC) and a wine fridge.

TO RENT

Where: 540 W49th Street, Apt 105S What: Alcove studio

DIGITAL EDITION

About Isaac

Isaac Halpern is an associate broker at Halstead Property. A native New Yorker who grew up on the Upper East Side, he’s lived in Chelsea, The Bronx, and Fort Greene before moving to W47th Street in Hell’s Kitchen, his favorite neighborhood. ihalpern@ halstead.com

Cost: $2,400 Agent: Arthur Hung, Sotheby’s The spec: So you can only afford a studio? That doesn’t mean you can’t have a fabulous kitchen. This is a pullman (aka one-sided) kitchen with single panel white cabinetry below and contrasting dark cabinetry above.

The appliances include a four-burner Bertazzoni gas range, integrated Liebherr refrigerator, and Silverstone quartz counter-tops.

TO RENT

Where: Stella Tower, 425 W50th Street, apt 15D What: 1 bed 2 bath

Cost: $6,750 Agent: Ronald Lense, Douglas Elliman The spec: Large open galley kitchen with a huge island, featuring light oak cabinetry, polished concrete counters, and Miele appliances.

47

The

BAR

“I said, ‘I want gold bar stools, so …”

The original ones in the design were beautiful, he says, but the $2,500-a-piece cost proved too eye-watering so he went looking for an alternative. “I found these and fell in love with them. They’re there, but from further back in the room they’re not there – you can see through them. And I wanted people to see this beautiful gold glitter grout. At night, when you turn the light on, it just shines.”

The bar top is solid walnut, hand made and hand cut over the course of two weeks from a single tree.

Anatomy

of a bar

The

COCKTAILS

Hell’s Kitchen just got itself a fancy new rooftop bar. We get the inside scoop

The Mahalo is the Hell’s Kitchen twist on a Bloody Mary.

Drink it if you dare.

DETAIL IMAGES: EDUARDO PATINO

The Broadway connection The cast and crew of Charlie and the Chocolate Factory celebrated their first preview at Lovage, complete with custommade Wonkatinis.

48

F

irst you find the space. Then you start dreaming.

And Ric Addison dreams big.

His name is synonymous with rooftops. He’s the man behind the Monarch bar on W35th St, as well as the Inc Lounge at the Time Hotel (whose claim to fame was that it once hosted Lady Gaga and Madonna in its VIP Pool Room).

And his latest baby: Lovage on W40th St, which picks up where the recently closed Ava at the Dream hotel left off.

“I’ve got ten more restaurants and ten more bars in my head … I don’t know which one will be which. But I liken what I do to a big jigsaw puzzle, and you have to fit all the pieces together. If you’re missing pieces, it’ll never work.”

His latest space, he admits, is not on Hell’s Kitchen’s most salubrious block.

DIGITAL EDITION

But, he says, that’s OK with him. First, that’s all changing month by month.

But, also: “I’ve been in the city since 1985 and I miss the old Hell’s Kitchen. I miss having the fear of walking down a block and not knowing what’s going to happen. I don’t have that fear anymore and it sucks. It’s good, but it sucks. It’s lost its heart – it’s not the same.”

Once he finds his space, he starts building a story. “With Lovage,” he says, “I wanted it to look like you were in a friend’s apartment, someone who’s been in the neighborhood for years.

That’s why, if you look on the floors, I did a herringbone with a concrete floor.

It looks as though it has been there for ever and has worn away, and been patched up and repaired over the years.” lovagenyc.com

EAT

The

CHAIRS

The

LIGHTS

They’re Lacroix, darling.

The

BOSS

Ric Addison He’s a prolific and hugely successful bar/restaurant owner with an insatiable appetite for the new. “I look at everything,” he says. “If somebody says. ‘I have a space,’ I say, ‘OK, when am I seeing it?’ Obviously I don’t take everything but I like to know what’s out there.”

And he never gets tired. “I love this business. I love meeting people. No two nights are the same. It’s awesome. I love what I do.”

"I miss the old Hell's Kitchen.

I miss having the fear of walking down a block and not knowing what's going to happen."

DIGITAL EDITION

“Those are actually in my bedroom,” says Ric. “They’re like clouds. They’re hand made, and paper thin. If you look at them long enough they rip. There were supposed to be about 20 here, but I cut it back to six because you’d never have been able to see out the skylight.”

49

LIVING

cooking?

What's

your kitchen Introducing the 10 coolest things for

CLUB CUMMING GLASSES

When Alan Cumming was bringing the house down as the Emcee in Cabaret on Broadway, his dressing room after-party at Studio 54 became the legendary Club Cumming. He created a bar set to evoke the sense of occasion … and, of course, a portion of every sale goes to Broadway Cares/Equity Fights AIDS. $16.50, fishseddy.com

SANDWICH MAKER

OK, everyone, sandwich goals reached!

This bad boy takes care of all the multiple fillings your breakfast body desires – pile on the egg, cheese, sausage – and it’ll cook it all to perfection. Bonus: all removable parts go right in the dishwasher. $34.99, hamiltonbeach.com

UNICORN SPRINKLES SHAKER

Dust magical sprinkles on your cupcakes and ice-creams, fresh from the butt of a mythical steed. This majestic baking buddy will bring true enchantment to your kitchen. $6.51, amazon.com

SHARKY INFUSER

Just when you thought it was safe to make a cup of tea …

Just fill Argentinian designer Pablo Mattedoa’s Sharky with loose leaves and watch him make a killer cuppa. $12.95, stashtea.com

FOOD HUGGERS

You know the way it goes: you use half an onion in your chili … the other half gradually curls up and dies in the fridge. Ditto all those other odds and ends in that fruit and veggie graveyard. Keep them fresher for longer by giving them a hug in a colorful silicone cup. The set comes with various sizes to cover anything from limes (for that gin) and bananas to peppers and onions. They also double up as lid stand-ins and jar openers. Gotta love that multi-tasking. $ 9.99, uncommongoods.com

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DIGITAL EDITION

LIVING

YOLKFISH

That fancy, one-handed egg separating thing is so old. Now the yolkfish can do it for you. Too cute. Also available in frog and pig versions. $13, peleg-design.com

BAR TOOLS

BACON MASTER

The art of cocktail making should never be underestimated.

And taking it seriously means some serious kit.

Mixing glass?

Check. Bar spoon? Check.

Jigger and strainer? Check and check. Now stop messing around and make us a damn drink! $99.99, williamssonoma.com

Can we just look at this for a moment. Because it’s, like, a toaster for bacon. I know! You see, hanging your rashers vertically means the fat drains off, and it cooks both sides without the need to turn them over. We’re in love. $29.99, smartplanethome.com

ART PLATES

Antique china is given a contemporary edge with these awesome plates from BeatUpCreations. Use them for food, or just for decoration, and choose from subjects like Pee Wee Herman, C3PO, pugs, and tons more From $32, etsy.com

NESSIE LADLE

From deep within your soup pot, the legend of the Loch Ness Monster comes alive.

Not only that, the old girl comes in three colors: turquoise, purple, and green. $16, ototodesign. com

DIGITAL EDITION

51

GALLERY

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

Finally! It's been a long time coming, but spring is here, and with it blue skies, daffodils, floaty clouds, rainbows, and happy faces. And drag queens.

Always drag queens. Well, this IS Hell's Kitchen.

Remember, anyone can get involved in these pages. Just tag your images #W42ST and you might be the one whose photograph ends up in the next issue.

52

DIGITAL EDITION

GALLERY

DIGITAL EDITION

53

STYLE

Incan eats This month, Sarah Funk visits Peru – 300 national dishes and so little time!

P

eruvian cuisine, considered among the best and most diverse in the world, inherited its mix of flavors from its diverse history. Its roots come from Spanish, African, Creole, Chinese, Italian, French, and Japanese influences.

There are hundreds of national dishes, with immense variety due to their 57 types of corn and over 4,000 types of potato.

From ceviche to Peruvian Japanese fusion (Nikkei), Peru serves up some of the best bites on the continent.

Lima has been a popular destination for foodies for years and was named the World’s Leading Culinary Destination by the World Travel Awards for the fifth year in a row last year. On my first day, I was eager to experience the local food scene.

As I wandered through the endless maze of tropical fruits, lush vegetables, and enticing seafood options at Mercado Numero Uno, I was overwhelmed. Where to start? I walked out of the market hours later with several bags.

I took a three-day trip to the neighboring cities of Paracas and Huacachina to explore the local gastronomy and get a taste for the culture outside of Peru’s largest city. One of the most interesting stops was Huacachina, South America’s only desert oasis. The small village hosts vistas straight out of a Hollywood movie set. It’s a hidden gem and travelers should seriously consider adding this to their itinerary.

On that note, how could a trip to Peru be complete without visiting Machu Picchu? The area also has a unique food scene. It’s easy to get lost in the winding streets as food vendors offer enticing dishes at every corner. Wandering through the cobblestone alleys, many lined with Incan walls, provides a window into the region’s history.

In the 16th century, the Spanish

54

“It’s easy to get lost in the winding streets as food vendors offer enticing dishes at every corner.” conquered the area, transforming many of the Incan temples into colonial mansions and Christian churches. For a first-hand cultural immersion, stay at the Palacio del Inka: this is the original home of conqueror Gonzalo Pizarro. During your stay, dine in the palacio’s historic chambers at Inti Raymi Restaurant. The interior is lined with authentic Incan walls and has hundreds of pieces of original colonial artwork with gold leafed frames.

Much of the artwork was created by Incans who were forced into Christianity.

They incorporated hidden symbols of their belief system into the artwork. This is a place where you can touch history.

Peru’s culinary cornucopia is as intriguing as its history. From ancient ruins to one-of-a-kind cuisine, this country will never disappoint. With over 300 national dishes, even the most eager foodie will have to return several times before tasting them all. Throughout my month-long journey, I’ve sampled about 40.

I’ll just have to try the other 260 during my next trip. Next stop Las Palmas, Spain.

See you in June!

Sarah left her Hell’s Kitchen home in January to travel the world, living in a different country for a month every month. To follow her adventures, visit sarahfunky.com or catch up with her on Instagram @Sarahfunky. Adios!

DIGITAL EDITION

Sarah's progress

Im h e r e!

STYLE Eat & Drink: La Mar: Traditional cevicheria (LaMarCebicheria.com).

Nuevo Mundo Draft Bar: Craft beer bar in Lima (NuevoMundoCerveceria.com).

Manolo: Chocolate and churros (ManoloChurros.com).

Restaurant Huaca Pucllana: Dine overlooking pre-Incan ruins.

(RestHuacaPucllana.com).

El Chinito: Traditional pork belly chicharron (ElChinito.com.pe).

The Lima Gourmet Company: Food tours throughout the city (LimaGourmetCompany.com).

SkyKitchen: Market tours, fruit tastings, and four-course cooking lessons (SkyKitchen.pe).

Do:

Left: The Inca salt pans at Salineras de Maras.

Mar Adentro: Swim with sea lions off the coast of Lima (MarAdentroExcursiones.com).

El Parque de Las Aguas: Park with incredible fountain show (no website).

Larcomar: Shopping center overlooking the ocean with high-end stores and restaurants (larcomar.com).

Cabalgatas Peru: Horseback rides along the valley, beach, and dunes (Cabalgatas.com.pe).

Explore: Huacachina & Paracas PeruHop: Choose the locations you want to visit and they do the rest. Prices include transportation, hotel, and tours (PeruHop.com).

Cusco & Machu Picchu Mava Travel: Hire a private tour guide and driver throughout the Sacred Valley and Machu Picchu. They offer a customized experience and organize the tour at your speed (MavaTravel.com or email info@mavatravel.com).

Palacio del Inka: Stay at this oneof-a-kind hotel and experience Incan and Spanish history first hand (Libertador.com.pe).

Causa, a Peruvian stacked potato dish Rack of lamb at Inti Raymi DIGITAL EDITION

55

Look out for programming at Hudson Blvd Park starting in May 2017!

Check the events calendar to see what’s happening!

Hudson Blvd Park – W33rd-36th Streets (b/t 10th-11th Avenues) Want to become a member of the BID? You can register on our website: www.hyhkalliance.org HUDSON YARDS/HELL’S KITCHEN ALLIANCE A BUSINESS IMPROVEMENT DISTRICT

Illuminating Ceremonies Christopher Frost Shelley Wedding Celebrant. Writer. Celebwriter.

Fun, personalized and unforgettable ceremonies!

718-222-0110 www.IlluminatingCeremonies.com christopherfrostshelley@gmail.com

JACI STEPHEN

Knife, fork,

DOOM

Romantic dinners a deux have never quite worked out for Jaci …

W

hy does every person on the planet have a happy memory of spending a date over a glorious meal with a loved one, except me?

Nope. Not one.

There was Daniel, with whom I enjoyed my first joyous brasserie meal in Paris. “You are the funniest, most brilliant, fantastic woman I have ever met,” he said, on the romantic terrace of a wine bar by the Seine. “I just don’t fancy you.” Jeez! Stick the Eiffel Tower where the sun don’t shine, mate!

So, forgive me if I’m not a big foodie. To me, it’s heartache, trauma, a metaphor for the great let down in all relationships. Unless you’re going to take me to the Plaza. Then, I’m yours for a packet of chips.

ME AND MY DIET

I didn’t realize I suffered from arachibutyrophobia (a fear of peanut butter sticking to the roof of one’s mouth) until it did.

IMAGE: WALTER VAN DYK / ILLOS: FREEPIK.COM

“Somehow – I’m still trying to work out how – the whole occasion got demoted to: ‘Shall I bring a salad to your apartment?’”

Why do we expect food to be romantic and lead us from the dining table to the bedroom (or the rest room?

I presume that’s not just me?). No man has ever bought me a meal (well, apart from the manic depressive I thought would be the love of my life, but he had to skip dessert because a darkened room was beckoning) and, for the most part, they try to get out of it.

Let me share with you a recent experience with a very funny, talented, and well-known personality from the UK. “I’m going to treat you to the best day you’ve ever had,” he said, in his best Irish wooing tones. “I’ll take you to the best

Red wine and hot chillis are my secret to never being ill.

I bite my nails – and also chew my toe-nails. What?!

They have fewer calories than fries.

Tequila makes me throw up diced carrot (doesn’t everything?).

Above: Jaci just doesn’t see the big deal about eating.

hotel. You can have the best champagne and wine. I’ll treat you like a princess.”

Somehow – I’m still trying to work out how – the whole occasion got demoted to: “Shall I bring a salad to your apartment?”

Oh, yes. And let’s not forget my last boyfriend. I paid for everything in a top hotel in the south of France. It was my birthday and, over dessert, he presented me with the gift he was so proud to have tracked down: ‘Mambo No 5’ (“A little bit of Monica on the side … etc etc).

I could have choked him with his baguette.

DIGITAL EDITION

If it takes longer than 15 seconds to swallow, it doesn’t belong in your mouth.

I don’t eat anything with a face (men aside).

I occasionally eat turkey. But that’s not a face: it’s labia on legs.

I don’t like the smell of fish. I’m a woman. If I wanted to smell fish … well, you can guess the rest.

57

PETS FOOD

Wagging tales

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

Killer

Nala

Human’s name: Claudia.

Breed: Yorkie.

Age: 11.

What makes me bark: When someone tries to touch my mommy.

Three words that describe me best: Nugget, curious, fluffy.

Confession: I like to hide in the fresh laundry bag before mommy notices.

Instadog: #Itsmekillerpuppy

Human’s Name: Mandy.

Breed: Maltipoo.

Age: Two and a half.

What makes me bark: When my friends from Seamless stop by.

Three words that describe me best: Cuddly, stubborn, and loyal.

Confession: I can jump up on to the bed just fine. I just prefer to get carried.

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Zoey Human’s name: Wendy.

Breed: Chihuahua.

Age: Six. What makes me bark: Loud noises and seeing animals on the television screen.

Three words that describe me best: Playful, cute, and cuddly.

Confession: I likes eating cat poop.

Want to see your pup on this page?

DIGITAL EDITION

Oona Human’s name: Marie.

Breed: Shih tzu.

Age: Nine.

What makes me bark: The instant the lobby intercom buzzes in our apartment.

Three words that describe me best: I love Cheerios!

Confession: I love belly rubs too.

Send it to waggingtales@w42st.com and we’ll do the rest.

58

EAT

w42 st +

GUIDE LISTINGS

The essential guide to Hell’s Kitchen, from working out to eating out (and in) – it’s the business!

STYLE

EAT CHILL DINNER

Il Forno

Rustic Table

8th Ave - 44th/45th St

W42nd St - 10th/11th Ave

Kodama Sushi & Japanese

Skylight Diner

W45th St - 8th/9th Ave

W34th St - 9th/10th Ave

9th Ave - 42nd/43rd St

Noodies

Theatre Row Diner

Bar Bacon

9th Ave - 54th/55th St

W42nd St - 9th/10th Ave

9th Ave - 54th/55th St

North River Lobster

Tick Tock Diner

At Nine Restaurant

Pier 81, W41st St - 12th Ave

Oovina OUT

LUNCHBREAK

Route 66 Cafe 9th Ave - 55th/56th St

Aaheli Indian Cuisine

Siri Thai

9th Ave - 54th/55th St

10th Ave - 45th/46th St

9th Ave - 50th/51st St

Westway Diner 9th Ave - 43rd/44th St

9th Ave - 37th/38th St

Basera Indian Bistro

8th Ave - 34th St

Aleef Coffee House

The Marshal

W39th St - 8th/9th Ave

10th Ave - 44th/45th Ave

Atomic Wings

Traditional northern Indian cuisine

9th Ave - 39th/40th St

at family-owned and operated

Azuri Cafe

LIVING

eatery. Open for lunch and dinner

W51st St - 9th/10th Ave

with a full bar & happy hour.

Better Being 940

(212) 757-9787 www.baserany.com

9th Ave - 39th/40th St

Bombay Grill House 9th Ave - 51st/52nd St

Bourbon Street Bar W46th St - 8th/9th Ave

Carbone

China Xiang

White Oak 10th Ave - 54th/55th St

W42nd St - 8th/9th Ave

It’s worth the effort to walk a few

Chirping Chicken

more blocks! Home of the ALL

9th Ave - 42nd/43rd St

Dafni Greek Taverna

DAY Happy Hour + Oysters. Craft

W42nd St - 8th/9th Ave

cocktails - Elevated “Pub Grub” -

City Kitchen at Row NYC

El Azteca

Raw Bar - Daily Specials.

W38th St - 8th/9th Ave

PETS

9th Ave - 52nd/53rd St

Esanation Thai Street Food

www.WhiteOakNYC.com (646) 692-9247

9th Ave - 50th/51st St

8th Ave - 44th/45th St

Curry Hut 9th Ave - 39th/40th St

El Rancho Burritos W45th St - 8th/9th Ave

Tulcingo Del Valle

Gazala Place 9th Ave - 48th/49th St

Hell’s Chicken 10th Ave - 45th/46th St

Jonny Panini NYC 9th Ave - 37th/38th St

Kung Fu Little Steamed Buns Ramen 8th Ave - 48th/49th St

La Panineria W36th St - 9th/10th Ave

Parada 47 Mexican W47th St - 10th/11th Ave

Paradigm Cafe 9th Ave - 35th/36th St

Sushi Star 9th Ave - 35th/36th St

Taqueria Tehuitzingo 9th Ave - 42nd/43rd St

Tehuitzingo Deli & Grocery 10th Ave - 47th/48th St

Vintner Wine Market 9th Ave - 46th/47th St

Zoob Zib 9th Ave - 35th/36th St

COFFEE & COOKIES Amy’s Bread 9th Ave - 46th/47th St

Frisson Espresso W47th St - 8th/9th Ave

Kahve 10th Avenue 10th Ave - 46th/47th St

10th Ave - 46th/47th St

v{iv} Thai Restaurant & Bar 9th Ave - 48th/49th St

Zora’s Cafe 9th Ave - 48th/49th St

TIME FOR BRUNCH Ñaño Ecuadorian Kitchen

8th Ave - 52nd/53rd St

Ecuadorable! Quaint, Ecuadorian

Friedman’s

eatery serving traditional dishes with some modern flair. Family recipes make Ñaño a special experience.

www.nanobarnyc.com (646) 649-4678

60

Manganaro’s Hero Boy

Cosmic Diner

10th Ave - 47th/48th St

Fresh From Hell W47th St - 8th/9th Ave

10th Ave - 35th St

Fresh, delicious food and juices,

Gotham West Market

prepared in a friendly, neighborly

11th Ave - 44th/45th St

way.

Hourglass Tavern

(212) 956-4355 www.freshfromhell.com

W46th St - 8th/9th Ave

DIGITAL EDITION

9th Ave - 37th/38th St Our 60 year anniversary! The original six foot Hero will feed 30 to 40 people. Large restaurant: eat in, take out, catering. Reasonable prices!

(212) 947-7325

Kahve 9th Avenue 9th Ave - 51st/52nd St

Kava Cafe W42nd St - 9th/10th Ave

Kee’s Chocolates W39th St - 8th/9th Ave

Little Pie Company W43rd St - 9th/10th Ave

Old Country Coffee W34th St - 9th/10th Ave

Poseidon Greek Bakery 9th Ave - 44th/45th St

REX Coffee 10th Ave - 56th/57th St

Romeo & Juliet

Lucky’s Famous Burgers

West End Bar & Grill

W52nd St - 8th/9th Ave

8th Ave - 48th/49th St

Merilu Pizza Al Metro

SOMETHING SPECIAL

9th Ave - 52nd/53rd St

HERE FOR THE BEER As Is 10th Ave - 50th St

Beer Authority W40th St - 8th Ave

Beer Culture Blue Ruin

The Cafe Grind 10th Ave - 36th/37th St

The Jolly Goat Coffee Bar W47th St - 10th/11th Ave

Think Coffee W42nd St - 11th/12th Ave

9th Ave - 45th/46th St

9th Ave - 49th/50th St

Schmackary’s Cookies

9th Ave - 39th/40th St

Cara Mia

Uncle Mario’s Brick Oven Pizza

W45th St - 8th/9th Ave

Snax Spot

W56th St - 8th/9th Ave

10th Ave - 48th/49th St

W42nd St - 10th/11th St W45th St - 8th/9th Ave

Bricco Ristorante

New York Sal’s Pizza

Lansdowne Road 10th Ave - 43rd/44th St This neighborhood sports bar is a great place to gather for tasty pub food, wings and a wide selection of beers while watching your favorite team. Back bar available for parties.

www.lansdowneroadnyc.com (212) 239-8020

9th Ave - 39th/40th St

Chez Josephine W42nd St - 9th/10th Ave

McGee’s Pub

Brickyard Gastropub

Return to the joie de vivre of

W55th St - 7th/8th Ave

9th Ave - 52nd/53rd St

1920s Paris, with a blue tin

Molloy’s Irish Pub

Dalton’s Bar & Grill 9th Ave - 43rd/44th St

Dave’s Tavern

ceiling, red velvet walls and

9th Ave - 49th/50th St

chandeliers lighting up

Mr. Biggs Bar & Grill

Josephine Baker portraits.

www.chezjosephine.com (212) 594-1925

10th Ave - 43rd St

9th Ave - 41st/42nd St

New York Beer Company

Heartland Brewery

W44th St - 8th/9th Ave

8th Ave - 40th/41st St

Rattle ‘N Hum

Underwest Donuts

W39th St - 8th/9th Ave

12th Ave - 46th/47th St

Rudy’s Bar & Grill

BURGERS AND PIZZA

9th Ave - 44th/45th St

123 Burger Shot Beer 10th Ave - 50th/51st St

42nd Street Pizza

Chez Napoleon

W42nd St - 11th/12th Ave

Capizzi Pizzeria & Wine Bar

W 50th Street - 8th/9th Ave

Hellcat Annie’s Tap Room

9th Ave - 40th/41st St

City Slice 10th Ave - 51st/52nd St

landmark French restaurant open

Neighborhood bar with rotating

since 1960 and still dedicated

local craft beer on tap, easy

Clyde Frazier’s

drinking lawnmower beers, cans &

10th Ave - 37th/38th St

cocktails, sandwiches & shareable

Daisy May’s BBQ

appetizers. Happy Hour 3pm-6pm Monday thru Friday.

11th Ave - 46th St

Hyper-traditional Hell’s Kitchen

10th Ave - 45th St

www.HellcatAnnies.com

Holland Bar 9th Ave - 39th/40th St

Kitchen. We offer delicious food,

Kiabacca

Chimichurri Grill

great sport - it’s all here for you.

9th Ave - 43rd/44th St

www.scallywagsnyc.com (646) 490-4803

Esca

10th Ave - 45th/46th St Featuring 20 specialty brick oven pizzas and a high quality selection of rotating crafts at fantastic prices.

Always interesting draft cocktails

Stitch Bar & Lounge

Iron Bar

W37th St - 7th/8th Ave

8th Ave - 44th/45th St

The Jolly Monk

Ivy

9th Ave - 48th/49th St

8th Ave - 55th/56th St

The Waylon

Juniper Bar

10th Ave - 50th/51st St

W35th St - 7th/8th Ave

and wine on tap. Comfortable vibe.

Landmark Tavern

www.kiabaccabar.com (212) 649-4675

11th Ave - 45th/46th St

Tir Na Nog W39th St - 8th/9th Ave

Valhalla

Lincoln Park Grill

9th Ave - 53rd/54th St

9th Ave - 56th/57th St

DIGITAL EDITION

(212) 265-6980

live music every night, happy hour,

8th Ave - 48th/49th St

W51st St - 8th/9th Ave

www.cheznapoleon.com

The best Irish hospitality in Hell’s

Social Bar, Grill & Lounge

House of Brews

dishes. Leave your diet at home!

9th Ave - 38th/39th St

Houndstooth Pub 8th Ave - 36th/37th St

to serving classic comfort food

Scallywag’s Irish Bar & Restaurant

W43rd St - 9th/10th Ave

Green Fig Yotel, 10th Ave - 41st/42nd St

Hakkasan W43rd St - 8th/9th Ave

Hudson’s at Pier 81 W41st St - 12th Ave

K Rico Steakhouse 9th Ave - 51st/52nd St

La Vela Dining & Bar 11th Ave - 42nd/43rd St

Pio Pio 10th Ave - 43rd/44th

61

EAT

PRINT Restaurant 11th Ave - 47th/48th Ave

WINE O’CLOCK

Sangria 46

Adella

W46th St - 8th/9th Ave

W43rd St - 9th/10th Ave

Staghorn Steakhouse

Ardesia Wine Bar

W36th St - 8th/9th Ave

W52nd St - 10th/11th Ave

Taboon

Pocket Bar NYC

10th Ave - 52nd/53rd St

Trattoria Casa Di Isacco STYLE

Uncle Vanya Cafe

Wine Escape

W54th St - 8th/9th Ave

BOYS & BARS 9th Avenue Saloon 9th Ave - 45th/46th St

Flaming Saddles Saloon 9th Ave - 52nd/53rd St

Posh OUT

W51st St - 9th/10th Ave

The Ritz

9th Ave -39th/40th St

EATING IN

The MKT @ Mercedes House

34th Street Wine & Spirits

Veritas Studio Wines

42nd Street Wine Loft W42nd St - 10th/11th Ave

Tartina

9th Ave - 45th/46th St

Terra Market

W44th St - 8th/9th Ave

W34th St - 9th/10th Ave

W48th St - 9th/10th Ave

9th Ave - 39th/40th St

The Stinger

5 Brothers Gourmet Market 10th Ave - 47th/48th St

Big Apple Market

W44th St - 9th/10th Ave

9th Ave - 39th/40th St

COCKTAIL HOUR

Brooklyn Fare W37th St - 9th/10th Ave

Barcelona Bar

Cellar 53 Wines & Spirits

8th Ave - 54th/55th St

10th Ave - 52nd/53rd St

Press Lounge

Clinton Gourmet Market

11th Ave - 47th/48th St

10th Ave - 45th/46th St

Empire Coffee & Tea Company

Social Drink And Food Yotel, 10th Ave - 41st/42nd St

9th Ave - 41st/42nd St

W54th St - 10th/11th Ave W45th St - 10th/11th Ave

Westerly Natural Market 8th Ave - 54th St

STYLE SHOP IT OUT B&H Cameras 9th Ave - 34th St

Champion Stamp Company W54th St - 9th/10th Ave

Couture du Jour W44th St - 8th/9th Ave

Delphinium Home W47th St - 8th/9th Ave

Esposito Meat Market

W46 St - 8th/9th Ave

9th Ave - 37th/38th St

LIVING

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

Grace Wine & Spirits 10th Ave - 43rd/44th St

Grand Cru Wine & Spirits 11th Ave - 43rd St

Gristedes

Domus Unaffected Living

8th Ave - 53rd/54th St

W44th St - 9th/10th Ave

Healthy Market Deli

Owners Luisa and Nicki work

10th Ave - 45th St

with artisans around the globe to

Hell’s Kitchen Brewtique

source unique home decor items, gifts and jewelry. Candles and

9th Ave - 39th/40th St

cards make it a one-stop shop.

International Grocery

www.domusnewyork.com (212) 581-8099

9th Ave - 40th/41st St

Manhattan Plaza Winery 9th Ave - 42nd/43rd St

PETS

Hell’s Kitchen

Mazzella’s Market 9th Ave - 47th/48th St

Ninth Avenue Vintner 9th Ave - 46th/47th St

Odyssey Wine & Spirits 10th Ave - 37th/38th St

Ray & Frank Liquor Store 9th Ave - 48th/49th St

Sea Breeze Fish Market 9th Ave - 40th/41st St

Get one of these in your window

Simply Natural W43rd St - 9th/10th Ave

Stiles Farmers Market W52nd St - 8th/9th Ave

Sullivan Street Bakery W47th St - 10th/11th Ave

Email us at sticker@w42st.com

SUNAC Natural Market W42nd St - 11th Ave

Fine And Dandy W49th St - 9th/10th Ave Ties, handkerchiefs, suspenders, socks, hats, jewelry, flasks, cards, books, gifts & more.

www.fineanddandyshop.com

Glitz & Glory 9th Ave - 52nd/53rd St

Grishko Dancewear W50th St - 8th/9th Ave

Housing Works Thrift Shop 9th Ave - 49th/50th St

TAGG 9th Ave - 48th/49th St

Thrift & New Shop 9th Ave - 43rd St

TO SEE YOUR YOUR BUSINESS LISTED IN THIS SECTION, EMAIL SALES@W42ST.COM

62

DIGITAL EDITION

Mark Fisher Fitness

Hell’s Kitchen Barbers

W39th St - 9th/10th Ave

W56th St - 9th/10th Ave

Mercedes Club

Jeunesse Hair Salon 9th Ave - 57th/58th St

W54th St - 10th/11th Ave

Kolorbar

Mid City Gym

W39th St - 8th/9th Ave

W42nd St - 8th/9th Ave

Massage Envy

NYC VELO Hell’s Kitchen Flea Market

W42nd St - 10th/11th Ave

W45th St - 10th/11th Ave

Pura Dermatology

W39th St - 9th/10th Ave

W38th St - 9th/10th Ave

An authentic NY experience, one of

Rafik Barber Shop

the city’s oldest flea markets. Year

9th Ave - 50th/51st

round, each weekend. Antiques,

Skintrade Tattoos

vintage clothes, collectibles & more!

W35th St - 8th/9th Ave

info@hellskitchenfleamarket.com www.annexmarkets.com

FIT FOR ANYTHING Al’s Cycle Solutions 10th Ave - 47th/48th St

READY FOR YOUR CLOSE-UP

Nacho Guevara Photography www.nachoguevara.com I’m a professional portrait and fashion photographer committed to producing highly creative

Rolates Pilates

pictures with a unique look.

939 8th Ave, Suite 207

iguedur@gmail.com (773) 441-9455

Come enjoy a workout within our historic walls where Pilates began. Join us at the original Joseph Pilates Studio, check our website for class schedule.

www.rolates.com

#StageNYCSalon www.StageNYCSalon.com Unlimited blow-dry $149 a month.

TMPL Gym W49 ST - 8th/9th Ave

Plus free car service. Get $10 off

Blocker Yoga

HELLO GORGEOUS

(646) 388-2511

www.blockeryoga.com

42nd Nails & Spa

Get your zen on with private or group yoga classes led by certified instructor, Brooke Blocker. Also offering worldwide

Christian Miles Photography

9th Avenue Barbershop

West Vibe Hair Salon

9th Ave - 37th/38th St

Ada Salon

(912) 313-9911 blockeryoga@gmail.com

Albano Salon

W46th St - 9th/10th Ave

Danny’s Cycles - Hell’s Kitchen 10th Ave - 46th/47th St

Enoch’s Bike Shop 10th Ave - 36th/37th Ave

Hell’s Kitchen Rolfing W51st St - 8th/9th Ave

JCohen Chiropractic

America’s Hairstyle International W50th St - 9th/10th Ave

De Lido Hair Salon 8th Ave - 52nd/53rd St W57th St - 8th/9th Ave

Grum’d Barber Shop

Manhattan Kayak Company

W46th St - 9th/10th Ave

Manhattan Plaza Health Club

Balloon Bouquets of NY

Dramatics NYC

9th Ave - 55th/56th St Pier 84 - Hudson River

PROFESSIONAL SERVICES

W46th St - 9th/10th Ave

10th Ave - 46th/47th St

Cybert Tire and Car Care

W47th St - 12th Ave

David Ryan Salon

Liberty Bicycles

W54th St - 9th/10th Ave

Westside Highway Car Wash

10th Ave - 48th/49th St

Erik’s Barbershop

54th Street Auto Center

11th Ave - 51st/52nd St

Best Barber

W52nd St - 8th/9th Ave

www.cmilesstudio.com info@cmilesstudio.com

VROOM

9th Ave - 54th/5th St 450 9th Ave - 35th/36th Ave

8th Ave - 44th/45th St

850 9th Avenue

9th Ave - 41st/42nd St

yoga + wellness retreats.

Cyc Fitness

color or balayage with this ad.

Ilona Lieberman Photography www.ilonalieberman.com Ilona Lieberman Photography is

W43rd St - 9th/10th Ave

based in New York. She shoots

Jay Cleaners

editorial portraits, photojournalist

9th Ave - 43rd/44th St

weddings and relaxed modern

M2 Organic Cleaners

family portraiture.

9th Ave - 54th/55th St

Schwartz Luggage Storage

(917) 566-6900 ilona@ilonalieberman.com

W37th St - 8th/9th Ave

Hair 2 Stay

Vera’s Shoe Repair

W44th St - 8th/9th Ave

9th Ave - 45th/46th St

W43rd St - 9th/10th Ave

TO SEE YOUR YOUR BUSINESS LISTED IN THIS SECTION, EMAIL SALES@W42ST.COM

DIGITAL EDITION

63

EAT

OUT BROADWAY BABY

GET YOUR ART ON

Ars Nova Theater

W40th St - 8th/9th Ave

DoubleTree by Hilton

W45th St - 8th/9th Ave

W36th St - 8th/9th Ave

Ensemble Studio Theatre

Econo Lodge Times Square

W52nd St - 10th/11th Ave

W47th St - 8th/9th Ave

STYLE

New Dramatists

W42nd St - 9th/10th Ave

W44th St - 8th/9th Ave W37th St - 8th/9th Ave

Davenport Theater

Signature Theatre

Staybridge Suites

Courtyard Marriott

W54th St - 10th/11th Ave

W44th St - 9th/10th Ave

Comfort Inn Times Square West

Fountain House Gallery 9th Ave - 48th St

Element Times Square West W39th St - 8th/9th Ave

EVEN Hotel

The Lark Theatre

Our gallery exhibits and sells

The New Group

artists living with mental illness.

Four Points by Sheraton

www.fountainhousegallery.org ariel@fountaingallerynyc.com

W40th St - 8th/9th St

W43rd St - 8th/9th Ave W42nd St - 9th/10th Ave

original, affordable art made by local

OUT

MUSICAL INTERLUDE

W35th - 8th/9th Ave

Jazz at Lincoln Center 10 Columbus Circle

W42nd St - 7th/8th Ave

LIVING

Mud Sweat & Tears

Custom picture framing and

10th Ave - 46th St

Space Ibiza

W50th St - 11th/12th Ave

SEE THE SIGHTS

art, conservation framing, canvas stretching, and mirrors a

12th Ave - 34th/59th St

PETS

Intrepid Museum

W46th St - 12th Ave

Javits Center

W34th St - 11th Ave

8th Ave - 38th/39th St

Holiday Inn Express - Midtown West W48th St - 10th/11th Ave

jaditeart@gmail.com

Holiday Inn Express - Times Square W39th St - 8th/9th Ave

W42nd St - 12th Ave

Hudson River Park

Holiday Inn - Times Square South

specialty.

Circle Line

Homewood Suites New York

Sean Kelly Gallery

W37th St - 8th/9th Ave

10th Ave - 36th/37th St

Hotel Mela

STAYCATION

W44th St - 6th/7th Ave

Ink 48 Hotel, a Kimpton Hotel

414 Hotel

NY Waterway Ferry

W46th St - 9th/10th Ave

11th Ave - 47th/48th Ave

Belvedere Hotel

Marriott Fairfield Inn & Suites

The Daily Show

W48th St - 8th/9th Ave

W40th St - 8th/9th Ave

Candlewood Suites Times Square

New York Marriott Marquis

W39th St - 8th/9th Ave

Quality Inn Convention Center

12th Ave - 39th/40th St 11th Ave - 51st/52nd St

Tom Otterness Playground W42st - 11th/12th Ave

VIA 57WEST

W57th St - 12th Ave

LET’S DANCE Alvin Ailey Theater W55th St - 9th Ave

Baryshnikov Arts Center W37th St - 9th/10th Ave

Broadway - 45th/46th St

Cassa Times Square Hotel 9th Ave - 38th/39th St

Comfort Inn & Suites Times Square South W39th St - 8th/9th Ave

Comfort Inn Midtown West W48th St - 10th/11th Ave

W42nd St - 10th/11th Ave

Washington Jefferson Hotel W51st St - 8th/9th Ave

Wyndham New Yorker 8th Ave - 34th/35th St

RENT OR BUY 318W47

360 W43rd St

Hilton Times Square

10th Ave - 46th/47th St

Travel Inn

W47th St - 8th/9th Ave

TIME TO PLAY W42nd St - 12th Ave

W49th St - 7th/8th Ave

W39th St - 8th/9th Ave W42nd St - 6th/7th Ave

Lucky Strike

The Time Hotel

Hampton Inn - Times Square South

W37th St - 9th/10th Ave

Jadite Galleries

W42nd St - 10th/11th Ave

10th Ave - 42nd St

Hilton Garden Inn Times Square

9th Ave - 40th/41st St

The OUT NYC

Yotel New York

Orchestra of St. Luke’s

Frames Bowling Lounge

W42nd St - Broadway

W46th St - 8th/9th Ave

8th Ave - 51st/52nd St

W44th St - 8th/9th Ave

The Knickerbocker

French Quarters Apartments Hampton Inn - Times Square North

Birdland

Times Square

W43rd St - 8th/9th Ave

420W42 W42nd St - 9th/10th Ave

432W52 W52nd St - 9th/10th Ave

535W43 W43rd St - 10th/11th Ave

Addison Hall W57th St - 9th/10th Ave

Crystal Green W39th St - 8th/9th Ave

Emerald Green W38th St - 8th/9th Ave

Gotham West W45th St - 10th/11th Ave

Instrata at Mercedes House W54th St - 10th/11th Ave

Manhattan Plaza W43rd St - 9th/10th Ave

Mercedes House W54th St - 10th/11th Ave

Midwest Court W53rd St - 9th/10th Ave

W36th St - 9th/10th Ave

One MiMa Tower

Residence Inn New York

W42nd St - 9th/10th Ave

6th Ave - 38th/39th St

One River Place

Row NYC Hotel

W42nd St - 11th/12th Ave

8th Ave - 44th/45th St

Riverbank West

Skyline Hotel

W43rd St - 10th/11th Ave

10th Ave - 49th/50th St

Silver Towers W42nd St - 11th/12th Ave

TO SEE YOUR YOUR BUSINESS LISTED IN THIS SECTION, EMAIL SALES@W42ST.COM

64

DIGITAL EDITION

SKY W42nd St - 11th/12th Ave

The Armory W42nd St - 10th/11th Ave

The Helena W57th St - 11th/12th Ave

The Helux W43rd St - 10th/11th Ave

The Orion Condominium W42nd St - 8th/9th Ave

Ian TD Smith TD Realty Corp As a native and long term

The Park Clinton

resident of Hell’s Kitchen, Ian

W52nd St - 10th/11th Ave

provides extensive real estate

The Westport

services to his neighbors in and out of the The Kitchen.

W56th St - 10th/11th Ave

(917) 216-2771

Two Worldwide Plaza W50th St - 8th/9th Ave

LIVING GO FOR BROKERS

FIX IT UP

Adam 99 Cents & Up

10th Ave - 51st/52nd St

American Home Hardware 9th Ave - 42nd/43rd St

Clinton Glass & Mirrors 9th Ave - 46th/47th St

Columbus Hardware 9th Ave - 55th/56th St

Epstein’s Paint Center

W52nd St - 10th/11th Ave

Framing on 9th

9th Ave - 51st/52nd St

Hillary Davis Sothebys International Realty Expert in the Hamptons sales and rentals. Summer is almost here!

Give me a call.

Fresh Cut Flowers

W43rd St - 9th/10th Ave

Gotham Mini Storage 10th Ave - 38th/39th St

Jadite Custom Picture Framing

(631) 613-7342

Hillary.Davis@sothebyshomes. com

10th Ave - 46th/47th St

Matles Florist

W57th - 8th/9th Ave

Prudence Design & Events W36th St - 8th/9th Ave

PETS Coco and Toto 11th Ave - 51st/52nd St

Pet Ark 10th Ave - 43rd/44th St

Petland Discounts 9th Ave - 49th/50th St

Isaac Halpern

Pure Paws Veterinary Care

Halstead Property I live in Hell’s Kitchen and I specialize in sales and rentals in the neighborhood. Contact me

W42nd St - 10th/11th Ave We all want what is best for our pets; beginning with exceptional veterinary

to find the perfect home for you!

care. Pure Paws of Hell’s Kitchen provides

(646) 641-0145 ihalpern@halstead.com

(917) 534-7838

cutting-edge services for dogs and cats.

The Spot Experience W42nd St - 11th/12th Ave

Westside Animal Hospital W46th St - 9th/10th Ave

DIGITAL EDITION

65

LAST WORD

“You know what’s great about New York? The threshold for citizenship as a New Yorker is actually pretty short. If you come to New York and you still like it two years after you arrived here, and you still think it’s great and you’re having a good time and you haven’t been just totally ground down and go limping back to wherever the fuck you came from, you know what? You’re in!”

Anthony Bourdain, The Layover

C

hef, author, traveler, New Yorker Anthony Bourdain is not what you’d call an dull diner. In the course of his travels, he’s consumed sheep testicles in Morocco, ant eggs in Mexico, a raw seal eyeball in Quebec, and a whole cobra – complete with beating heart – in Vietnam.

66

But he still claims the most disgusting thing he’s ever eaten is a Chicken McNugget (although the warthog rectum he was served up in Namibia and the fermented shark in Iceland come right up there).

His heavy drinking, smoking, and drug use earned him the title of “bad boy chef,” though he has since added: “You

DIGITAL EDITION

can call me the bad boy chef all you want. I’m not going to freak out about it. I’m not that bad. I’m certainly not a boy, and it’s been a while since I’ve been a chef.”

He’s currently working on a massive international food market project on the city’s Pier 57, just south of Chelsea Piers, due to open in 2019.