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Lost Gem
The Protein Bakery 1 Bakeries Health Food undefined

The Protein Bakery

It is not always easy to satisfy a dessert craving and stay healthy. Baked goods are often packed with sugar and other unhealthy ingredients. At Protein Bakery, the Manhattan Sideways team found treats that were both delicious and healthy. Stephen Lincoln, the founder and owner, has designed his recipes to attract health-conscious customers who still want a tasty brownie, blondie or cookie. The black and white patterns on the wallpaper of the bakery help to create a room that looks slightly like an optical illusion, drawing intrigued customers (like members of the Manhattan Sideways team) into the store. Stephen began Protein Bakery in 1999 and opened this location on 19th Street in 2016. When we sat down to speak with him, we learned that while on his journey to lose weight, he found himself constantly looking for a healthy snack to satisfy his hunger. Unable to find one, he decided to create his own. While working as a fitness instructor, following a new fitness regiment, and eating his own healthy snacks, Stephen was proud to reveal that he had lost eighty-two pounds, and has continued to keep the weight off. Baking in the same kitchen since 1999. Stephen uses his own whey protein concentrate, which is "richer and better-tasting than a lot of other commercially-available protein powders. " All of the products used are gluten- and preservative-free. In order to add flavor to his snacks and pack in even more protein, Stephen will sometimes add walnuts, peanuts, and coconut. Though he started off locally, Stephen has expanded his product line and now ships across the world.

More places on 21st Street

Lost Gem
Merakia 1 Mediterranean Greek undefined

Merakia

Merakia occupies the space that housed Kat & Theo from 2015-2017 - and while the restaurant maintains the same ownership as before, it also has a different mission. The modern Greek steakhouse prides itself on its meats and classic seafood items, while maintaining a classy, hip atmosphere in its cavernous space on 21st Street. “We built a new team… and a new vision, ” managing partner James Paloumbis shared with the Manhattan Sideways team when he spoke of the switch from Kat & Theo. He then went on to highlight Merakia’s differences from other Greek restaurants. “It’s not white and blue like every other place in New York City. Our menu is not the copy paste of any other place. ” The menu is heavy on steaks and seafood, boasting their signature lamb on the spit ("the only restaurant in the city to do so") while, surprisingly, offering some robust meat-free options as well. “Everything is farm to table, we use fresh ingredients, [and] we make everything from scratch on a daily basis. ” James told us that part of his mission is to bring back the adventure of going out to eat, a phenomenon he has noticed declining over the years. “People don’t like to go out anymore just to eat. You can eat at home, you can eat down the street, you can order your meal online. But to get an experience of nice service, some nice flavors, nice music, nice drinks - it’s worth your while to go out again. ” Husband and wife team behind Kat & Theo - Renee and Andreas Typaldos - seem to have orchestrated a smooth transition from their previous restaurant. As their past executive chef, Paras Shah, believed, "there should be a movie written about the couple's romantic backstory and that he “couldn’t have worked for better folks. ” Andy is originally from Greece, and the restaurant was named after his parents, Katerina and Theodosios. Andy came to New York on a scholarship from Columbia and met Renee, who is from the Bronx. He took her out on a first date “with holes in his shoes and with no winter jacket, ” according to Renee. She added, “The romantic, poetic way people get together. ” Today, they are paying homage to Andy's Greek heritage and according to James, “People have to trust their stomachs and their palates with a restaurant, so that’s what we’re trying to do here. Trust us - our food is fresh, our food is made with care, and we love what we do. ”