Affinia Manhattan

How is this for an architect’s resume: The Dakota (known today as the apartment building where John Lennon was shot), the original Waldorf and Astoria hotels, (subsequently torn down to make room for the Empire State Building), the Plaza Hotel, the Willard Hotel in DC and the Copley Plaza Hotel in Boston. Henry Janeway Hardenbergh designed the Hotel Martinique in two phases: the first part opened in 1898, and was then completed in 1910, with 600 rooms in total. The intricate mosaic flooring remains intact, as does the winding staircase that climbs eighteen stories.

All my assumptions about the Hyatt Herald Square were dashed upon entering the lobby. I assumed that the Hyatt Herald Square, as part of such a well-known, far reaching hotel brand, would be a reasonably generic, glamorous hotel like one would find in any other major city. I could not have been more wrong. As soon as I stepped inside and saw the fascinating art pieces, chic espresso bar, and unique layout, I realized that this was something special. The concierge is hidden at the back of the lobby, rather than the front, which invited me to explore the lobby’s many treasures before speaking to the staff. A series of clocks on the wall, inspired by Salvador Dali and echoing the shape and color of gourds, displayed the time zones of all the major fashion capitals. Plug ports were located by every seat so that guests could easily rejuice phones or work on laptops. Winding my way to the back, I met Nina Jones, the director of sales and marketing. She explained that all the main Hyatt hotels try to draw inspiration in their décor from the surrounding area’s history and culture. For the Hyatt Herald Square, that means drawing on the publishing and fashion worlds. Nina pointed out that the front desk was made from layers of old newspaper, and the brightly colored books creating a rainbow on the back wall were influenced by media and fashion. Nina went on to say that “Herald Heart, ” the spiraling mobile at the entrance, is made up of 151 sentences, carved from wood, representing the past and present of Herald Square. Having spoken with executive chef Gunnar Steden at Up on 20, I knew that the cuisine at the Hyatt uses local ingredients as much as possible and that even the snack counter around the corner stocks mostly treats from the Tri-State area. As I sipped on a Double Standard Sour in a classy pink hue at the lobby bar, Nina wowed me with the fact that most of the surfaces in the lobby are made from repurposed water tower wood. I left the Hyatt that day feeling like I had received a lesson in the history and culture of New York, as well as having been given a dose of highly-honed hospitality.

After visiting the newly opened Renwick, Olivia, Tom and I walked west to its sister hotel, the Gregory. Originally built in 1903 and known as “The Gregorian, ” its purpose was to house spillover guests from the Waldorf Astoria. It was designed to be reminiscent of Upper West Side homes, with rooms that were double the height of normal hotels. In the mid-twentieth century, the Gregorian closed and the building passed through the hands of different hospitality groups. In 2015, however, the Gregory opened with the goal of recreating the hotel’s former glory. Susan Richardson, the Director of Marketing at the time, was pleased to give us a tour of the newly renovated hotel and to share some of the history, while also pointing out the various amenities and features. The overall design of the hotel is inspired by elements of the fashion world, as it is located in the garment district. Susan also mentioned that the Gregory is the only hotel that is a member of the Save the Garment Center movement and that they have recently formed a partnership with Fashion Institute of Technology (FIT). Susan explained that the hotel was designed with the goal of feeling "homey. " The lobby was built to have the comfort of a living room, complete with the bar, called “The Liquor Cabinet. ” The whimsical idea behind the name is that guests can “raid the Liquor Cabinet” during happy hour. While chatting, the bartender made one of their signature drinks, the Ginger Bootlegger, made with Bootlegger vodka, Cointreau, and ginger beer. The cozy, home-away-from-home atmosphere is enhanced by the concierge desk, where guests are encouraged to sit down in an armchair as they check-in and to feel the warmth of the fireplace during the colder months of the year. Similar to the Renwick, the Gregory focuses on trying to manufacture many of the features of the hotel in New York City. The lobby’s wood floors were not only made in Manhattan, but cut right here in the building. The shelves, which held fashion books, sewing machines, and other relics of the design world, were also cut in the lobby. Adding to their strong link to its history, we observed the pictures of the original hotel on the wall, along with an old menu and various artworks from the early twentieth century. Before heading into the elevator, we stopped into Brendan’s, the lively Irish pub connected to the hotel. The restaurant used to be the Gregorian’s Palm Court. “They are a great neighbor, ” Susan said. Upstairs, we stepped inside an impressive guest room. It was remarkable how different the Gregory and the Renwick are, but with the same careful attention to detail and emphasis on guest comfort. Where the Renwick has eclectic images and outside-the-box design, the Gregory has clean lines and simple patterns. As Susan so aptly described it, “The Renwick is the artist and the Gregory is the tailor. ” There are hints of the fashion world everywhere, including Do Not Disturb signs made of ties and framed clothing patterns on the walls. Like the Renwick, each of the beds are custom made for the hotel. Although both hotels are designed for the transient traveler, Susan feels that the Gregory appeals to a slightly younger crowd - one that wants a warm, communal place to work and network. With that in mind, guests are encouraged to come down to the lobby for coffee in the morning and mingle with one another. The tech industry has started drifting into the neighborhood and Susan feels that members of the tech world appreciate the chance to meet people and work in the living room environment of the lobby. “We are creating a culture of offering guests an experience, ” she said, smiling.

In the Ace Hotel, the lobby reigns king. Comfortable chairs and stone tile work make for a comfy spot to work in the daytime, particularly over a cup of adjacent Stumptown coffee. At night, the scene heats up and soft drinks are replaced with harder ones, and the furniture is sometimes cleared out to host live bands. Grand columns squat like sequoias in the middle of the floor. At the hotel desk, a record collection curated by Other Music is kept for retail. And if this is not enough to entice a traveler to make reservations, Koloman, a trendy restaurant awaits.

Elaborate carpet of pink and teal lines the entrance to The Hotel Wolcott, leading to evermore elegance. The ceiling of glass chandeliers lighting the way to the majestic staircase capture the scene of midtown in New York at the time of the hotel’s opening in 1904. Designed by John H. Duncan, the celebrated architect of Grant’s Tomb, The Wolcott received much attention for its aesthetic audacity. Articles appeared, dubbing Duncan’s creation a fusion of neo-Classical and Beaux-Arts style. Over the years, The Wolcott has hosted many notable guests and residents such as Isadora Duncan, Buddy Holly, Edith Wharton, Henry Miller and Mark Twain. If not to be a guest at the Wolcott, then at least make an effort to stop in and admire the restored, extravagantly decorated lobby. And take note of the grandfather clock, a personal favorite of mine.

Greeting guests with a small taste of their Spanish mulled house wine, we immediately knew that we had discovered a small wonder. Aytac and Zaf, both from Turkey, are the owners. They lived in New York for many years, working in other restaurants before the two friends decided to embark on their own adventure. They opened their doors in 2007 and have had a steady flow of customers, drawing from both the locals living in the neighborhood and the strong tourist population that surrounds them. Nothing is made from scratch on the premises, as the kitchen is minute, but what they bring out of there is absolutely scrumptious. We managed to eat every piece of chocolate made by either renowned Jacques Torres or Xocolatti. Small chunks are served on a wooden platter, similar to a cheese board. Delving into their signature dessert, "21 Layer Crepes Cake" was like indulging in a piece of heaven. Thin crepes and whipped cream, topped with burnt sugar. We watched as others shared the dark chocolate fondue, dipping into their melted land of wonder with bananas, strawberries, marshmallows and finger cookies as Frank Sinatra was singing in the background. Although we did not order anything else, there is a menu filled with savory treats - Angry Chicken Lollipops, White Truffle Pizza, Goat Cheese Brulee and, of course, a cocktail menu of Chocolate Martinis and wines from around the world.

All my assumptions about the Hyatt Herald Square were dashed upon entering the lobby. I assumed that the Hyatt Herald Square, as part of such a well-known, far reaching hotel brand, would be a reasonably generic, glamorous hotel like one would find in any other major city. I could not have been more wrong. As soon as I stepped inside and saw the fascinating art pieces, chic espresso bar, and unique layout, I realized that this was something special. The concierge is hidden at the back of the lobby, rather than the front, which invited me to explore the lobby’s many treasures before speaking to the staff. A series of clocks on the wall, inspired by Salvador Dali and echoing the shape and color of gourds, displayed the time zones of all the major fashion capitals. Plug ports were located by every seat so that guests could easily rejuice phones or work on laptops. Winding my way to the back, I met Nina Jones, the director of sales and marketing. She explained that all the main Hyatt hotels try to draw inspiration in their décor from the surrounding area’s history and culture. For the Hyatt Herald Square, that means drawing on the publishing and fashion worlds. Nina pointed out that the front desk was made from layers of old newspaper, and the brightly colored books creating a rainbow on the back wall were influenced by media and fashion. Nina went on to say that “Herald Heart, ” the spiraling mobile at the entrance, is made up of 151 sentences, carved from wood, representing the past and present of Herald Square. Having spoken with executive chef Gunnar Steden at Up on 20, I knew that the cuisine at the Hyatt uses local ingredients as much as possible and that even the snack counter around the corner stocks mostly treats from the Tri-State area. As I sipped on a Double Standard Sour in a classy pink hue at the lobby bar, Nina wowed me with the fact that most of the surfaces in the lobby are made from repurposed water tower wood. I left the Hyatt that day feeling like I had received a lesson in the history and culture of New York, as well as having been given a dose of highly-honed hospitality.

A newcomer to 31st in late 2013, I was happy to discover Friedman's Lunch. Having eaten at their restaurant in Chelsea Market on many occasions, I was quite familiar with them. Glancing quickly at the menu, I knew that I would, once again, have options as a vegetarian. Two of us shared the "House-Made Veggie Burger" with spicy tomato fennel jam, avocado and sprouts, and the "Veggie Bowl" with quinoa, sauteed vegetables, tofu and a delicious sesame lime dressing. Both were excellent. At the end of our meal, we struck up a conversation with one of the owners, Justin, who told us that he gave up being a real estate broker to pursue his passion for food. He helped turn Chelsea Market into the success that it is, and then came to open up this second location. Not via classical training in the kitchen, but rather through his love of food and hospitality, "traveling down a long road, " he has finally been able to open up his dream. Working with a young design couple from Tribeca, they created something simple using distressed wood and antique mirrors. "The decor is kick ass, " Justin exclaimed. With good music, a great neighborhood vibe, lots of gluten free options, and the most amazing signature potato chips, Manhattan Sideways has no doubt that Friedman's reputation will take off.

St. Francis of Assisi is a parish church named for the patron saint of peacemakers. In response to a temporary closing of the Church of St. John the Baptist, a Franciscan priest founded the Church of St. Francis of Assisi in 1844. Beginning with only a small congregation, the Church soon grew to house a school in the 1860s, assembled by the Franciscan Sisters of Allegany. The beautiful building of Gothic Revival design that stands today was erected in 1892. Upon walking inside, focus is drawn to the phenomenal mosaic behind the altar. This incredible artwork, Rudolph Margreiter’s The Glorification of the Mother of Jesus, has been with the Church of St. Francis of Assisi since 1928. Observant of the changes that have taken place in the neighborhood and the lives of the surrounding population, the Church of St. Francis of Assisi holds a “Nightworkers Mass” at midnight along with a midday mass for those who work in the day time. The Church was renowned for its vast provision of food to the hungry during the Great Depression, and continues to this day to notably demonstrate Franciscan compassion, as they maintain an ongoing tradition of a daily breadline.

It appears that only a few short weeks after opening Osamil in the early fall of 2016, the three partners of Nomad Izakaya have another hit on their hands. At 5: 00pm when Tom, the photographer for Manhattan Sideways, and I walked in, there were a few people milling about at the impressive white marble bar. By the time we left, about an hour and a half later, there was not a seat to be had upfront, and the tables for dinner were rapidly being filled. Both Nathan, the manager, and Moku, one of the owners, greeted us with big smiles, enthusiastically showing off the beautiful decor. Staring at the front mural - with 5th Avenue and 31st Street signs painted on it - Nathan enlightened us that O-sam-il means 5, 3, 1 in Korean. From their doorway, one can see the real signs outside. The numbers have added significance, because in addition to being on 5th and 31st, the restaurant's address is 5 West 31st. When the team first found this space, they had to strip everything down. When they came upon the brick wall on one side, they decided to sand it and leave it exposed. The end result is a checker board design that is strikingly different than other spaces I have seen. A Korean friend of Moku's did the mural on the rest of the wall. "We told him to do whatever he wanted - to use his imagination. " Moonsub Shin did just that, creating a soft gray design that is soothing and beautiful. The wood tables and short stools are spread down the middle of the restaurant with a few booths along the edges. Liquor lockers span the entire opposite wall, filled with customer's personal alcohol. Be it a fine bottle of Scotch or a vintage wine or bourbon, customers are welcome to store whatever they would like in their secured cubby - for a small corkage fee. Straight in the back lies the open kitchen where Chef David Lee performs his magic. Osamil is different from more traditional Korean eateries found just a few blocks away. Here they are striving to be more "modern and upscale" while still being reminiscent of a typical Korean barbecue restaurant. After showing us around and chatting about Osamil, Nathan and Moku invited Tom and I to take a seat at the bar to await some dishes that we could photograph. Little did we realize that the presentation of these dishes would last for a delightful forty-five minutes. The first to arrive was a sizzling plate of cured shrimp, sauteed shishito peppers with broccoli rabe, and beef tartar. Each dish was presented on a unique plate as a culinary work of art. It was not long before a medley of grilled mushrooms and a large marinated lamb chop covered in a mix of herb and pine nuts were placed in front of us. While we watched Gelo, the bartender, whip up several intriguing cocktails, a 100-year-old oak board was put before us with a very large, crispy port shank. A knife and fork stuck out from the top and the shank was surrounded by a shaved apple salad, lettuce leaves, and three small bowls with an array of pickled relishes. Once Tom had finished taking photos of this impressive meal for two, he was instructed to grab a lettuce leaf and fill it with meat, salad, and a relish of his choice. It was great fun and, he assured me, very tasty. There is no doubt that Osamil is off to a fine beginning.