JG Melon

Ed and his wife Heidi know that being small has its advantages and disadvantages. Their reputation has been growing, which is wonderful, but on many evenings this can also mean up to an hour wait for people hoping to get into the tiny restaurant. Based on its popularity, there is no doubt that the cozy eatery has filled a void uptown. Unlike the East Village, for instance, where every nook and cranny is filled with enticing bars and restaurants, Heidi’s House is the only one of its kind in the immediate area. Ed emphasized that he would not want it any other way - he loves being “part of the fabric of the neighborhood” and interacting with the steady, loyal crowd. Ed and Heidi are both former teachers. The full name of the restaurant is “Heidi’s House by the Side of the Road, ” a reference to a poem of the same name by Sam Walter Foss. While Heidi is presently studying for a masters degree, Ed has been taking on more of the responsibilities in running the restaurant, though Heidi is still the master of the wine list, which has a wide, interesting selection and rotates with the seasons. Ed is the beer man and has steered away from draught, preferring craft and bottled beers. He is also in charge of the space. He put his skills as a former carpenter to use in building the restaurant, finding salvaged wood from the building itself, some of which is over 100 years old. Ed brought out a couple signature dishes for the Manhattan Sideways team to photograph. Cipriano and his sous-chef Heleo Aviles whipped up a plate of bruschetta as well as the seared sirloin steak special, served with fingerling potatoes, red pepper puree, and fresh horseradish sauce. Though it was early, the small space was already bustling, and bartender Rosendo Hernandez had his work cut out for him. When Ed and Heidi first began planning their restaurant, they wanted to create a place where they, themselves, would like to go. They designed an intimate, TV-free zone with great jazz and good food where customers could meet and enjoy a conversation while dining on an eclectic mix of comfort food. For the latter, they found Cipriano Pita, who has been with Heidi and Ed since they first opened Heidi’s House in 2010. Originally from Puebla, Mexico, he is a “natural born cook, ” smart and intuitive. Because of the limited space in Cipriano's "workshop, " Ed said that the produce, meat, and fish are delivered daily. "We have nowhere to store it, so it has to be fresh. " Everything is hands-on, without any corporate elements. The atmosphere is similarly guided by what Ed and Heidi want to see in their space. They brought decorations from home, including framed post cards, quirky sculptures, and a Nepalese window frame. There are board games at the front of the restaurant including checkers, chess, Scrabble, dominoes, and Trivial Pursuit. I was struck by a poem on the wall behind the bar written by a child who came to dine with her family, detailing her experience at Heidi’s. “Everyone wants to be around things that they like, ” Ed pointed out. It was refreshing to experience a place where every detail is decided by what the owners like, not what they assume the customers prefers - in the end, it appears that they are one in the same.

Though Eli's Essentials might initially appear familiar to owner Eli Zabar's other eateries scattered throughout the city, the brand new 2015 cafe and deli is transformed into a craft beer bar at night. The project is a joint effort from Eli and his son, Oliver.

Like many surgeons, when Dr. Thomas Romo III graduated medical school, he hopped on a plane to India and Vietnam in order to fix cleft lips. "We felt like we had time and a reason to give back, " he said of himself and his peers who choose to travel the world doing medical procedures before settling down and developing a practice. Though Dr. Romo operated on numerous lips, he realized after a while that the program he was traveling with was only fixing a quarter of the problem. After the lip healed, the palate still did not close correctly and teeth did not grow straight. Patients would experience chronic Eustachian tube problems, resulting in earaches. Dr. Romo wanted to fix the rest of the palate, but the mission that he was with focused solely on lips. "I wanted to change the paradigm, " Dr. Romo declared. Back in New York, he began developing a plan to help children with facial birth defects through all operation stages, not just cosmetic. Dr. Romo admitted that he did not have any experience putting together a foundation, "I did not go to business school, " he pointed out, and therefore it was challenging for him to lay the groundwork of his new venture. He decided to accept only newborns through age twenty-one who were on Medicaid or required other financial assistance, with emphasis on those from the United States. As he phrased it, "Little Baby Face Foundation helps "children from Harlem to Ethiopia. "With his mission in place, Dr. Romo then recruited thirty doctors, including pediatricians, plastic surgeons, and various specialists. This impressive brain trust assembles each month to discuss fifteen to twenty children whose financial statements have been checked. They ask, "Who does this child need to see? " If they are not sure, they bring them in for a "look-see" with each of the doctors. He then went on to say that when these children come in to meet this large group of doctors, they are experiencing something unique - this number of medical professionals is rarely seen in one room. For the entire stay, including during the operation and recovery time, the child and his or her family are taken care of every step of the way: their flights are paid for, "Mario picks them up in a car service, " and they are welcomed with open arms at the Ronald McDonald House. What most impressed me about the Little Baby Face Foundation is that every doctor volunteers his or her time. It has been worked out so that no one needs to perform more than a handful of procedures each month. Occasionally, when Dr. Romo is met with slight reluctance from one of the doctors, he often responds with a poignant, yet witty response: "How much fat do you want to suck and how many boobs do you want to do? Or do you want to change a child's life? "Dr. Romo performs a significant number of the operations. He sometimes ends up doing as many as ten during the winter holidays. Speaking with him is an enlightening experience, as he is so full of energy, compassion, and joviality. He shared a few stories of patients who had touched his heart. He told me about operations that involved a Texan child with nerve paralysis and another from Harlem who was born deaf and missing an ear on one side. On the latter, Dr. Romo performed a cochlear implant and that the child "heard his name said at graduation. "Speaking about a few other patients from abroad, Dr. Romo continued to touch my own heart as he spoke of a child who came from farther afield - in Ethiopia. The girl had a large mass on her neck that no other doctor would touch. Dr. Romo said, "We had to fly her from a small village to Addis Ababa to Dubai to New York. " Not only did the girl have the mass removed, but she also got to have a New York adventure. As he continued on, I learned about a couple from England who came with their eighteen-month old son, who had a tumor falling over his eye. The parents, who were only nineteen and twenty-one, themselves, were given the opportunity to spend several weeks in Manhattan while their child was having his life changed. Dr. Romo is proud of how far the foundation has come since it began in 1990. He recently experienced a year in which he raised enough money in order to pay a small staff. One of the members of his team is his own wife, Diane Romo, who is the surgical coordinator. She deals directly with the children and has the extreme pleasure of contacting families to tell them, "We're going to bring you to New York. "Now that he has a model and a brand, Dr. Romo hopes to expand. "We can helicopter to Chicago, LA, or San Francisco, " he told me excitedly. But he is also devoted to New York, and emphasizes the concept of "New Yorkers helping New Yorkers. " He wishes that more people knew that the Little Baby Face Foundation existed. He said that a lot of hospitals are in the red, which should not be the case, since there are so many doctors willing to occasionally work for free for the sake of the greater good. His need to give to the community in any way he can is inspiring. As he perfectly phrased it for me, "I'm a surgeon. This is the only way I know how to give back. "

Holy Trinity Cathedral, a Greek Orthodox church in the Byzantine Moderne style, is the national cathedral of the Orthodox Archdiocese of America. Though first formed in 1891, Eleanor Roosevelt laid the cornerstone of the current building in 1932.

In 1832, the Reverend Dr. McVickar found a large group of "destitute" boys playing on Stanton Street. He asked them why they were not at church, and they replied that there was no church. He immediately started raising money to start one. He managed to find a place to worship in a tiny room over an engine house. The first assembly occurred on January 6th, 1833, on the Festival of the Epiphany, hence the church's name. Since then, it has had many homes throughout the city and merged with a few other congregations before finding its current location on 74th Street. The parish moved in 1944, over a hundred years after it was first formed. At the time, the "Far East Side" had no Episcopal churches, but Epiphany chose to move in order to meet the needs of the New York Hospital complex.

Coach Jellybean, a man who was only introduced to us by his universally-used nickname, has endless good humor. He told us, "I am world famous on the Upper West Side among kids aged nine to twelve. " He added with a cheeky smile, "I'm a big deal. " He is often spotted on the street or at the zoo by gaping mouthed kids who are shocked to see their coach outside his natural habitat. It is not surprising that he is recognized so frequently, since two to three hundred kids go through the batting cages each week. It is, after all, the only place in Manhattan with an indoor facility. Jellybean took us past the large bank vaults that are a permanent part of the Apple Bank basement and into the Green and Blue rooms chatting enthusiastically. The Center can host six different classes at the same time, thanks to its size and equipment. It has every kind of pitching mechanism one can imagine, from a big ancient beast that is still "one of the best machines in the business" despite its age, to an LED display that lights up to resemble an actual pitcher. There are even simulators that can show where the ball would end up going in Yankee Stadium (with handicaps for younger batters). Not only does it motivate kids with a little firework display for home runs, but it also serves as a helpful statistical tool for older players hoping to improve their technique. One of the most impressive machines was the "pro-hitter" which can shoot out balls at 100mph and can basically mimic any kind of major league pitch. Jellybean also showed us the party room, which was decorated on one side for the Mets and on the other for the Yankees, in an effort to appeal to fans of both teams. As I was admiring the countless photographs of kids that lined the hallways, Jellybean pointed out that the center is not just for children. Far from it: the facilities have been used for bachelor parties, special needs adults, and even "big league guys" who want a place to practice in between seasons. The Center is also popular among foreign tour groups who want to try out America's pastime while visiting New York. Jellybean was particularly proud of the charity events that the Center hosts, where people pledge money for hitting pitches at a certain speed. After our tour, I took the time to speak with Jason, who told me more about the programs that the Center offers. There are tournament teams, after school programs, summer camps, and birthday parties, weekly classes, and, during the warmer months, outdoor leagues. He explained that the space's main purpose is to "Promote the experience of baseball. " When I asked how the Baseball Center accomplishes its mission, he replied without hesitating: "the coaches. " Some of the coaches played in college, some are former professionals, and some are still playing, but what binds them all together is their love of the game and their ability as teachers. "A good player doesn't always make a good coach, " Jason admitted, and assured me that each of his coaches is thoroughly trained as a teacher. With a grin, he told me that a mother had recently said to him, "I don't think I've ever seen so many men who are good with children. " With pride, Jason pointed out the sign that marked the Baseball Center as a designated New York City "safe house. "Though Jason has seen some real baseball stars come through the Center's programs - including Clayton Kershaw of the LA Dodgers - he was pleased to tell me of a child who had been coming for years, and had recently been offered a full ride to Stanford via baseball. He went on to say that he enjoys seeing every child thrive, no matter what level they ultimately achieve. He told me that his favorite part about working at the Baseball Center are those happy moments when he witnesses a child get their very first hit. "It's magic, " he gushed. It is a personal victory not just for the child, but for everyone at the Center. "We are a part of each child's team. "

Sojourn calls itself the Upper East Side’s “sexiest restaurant, ” and it is hard to argue: the color scheme, in coppers browns and reds, gives the restaurant a warm, intimate feeling. The name, which means “a temporary stay, ” hints at the fact that visitors can expect a full dining experience. Olivia, a member of the Manhattan Sideways team, was excited to return to Sojourn. She and her family had discovered the restaurant, tucked behind a residential-looking doorway, right before Thanksgiving and had visited two more times by the New Year. Along with the friendly staff, warm ambience, and delectable, seasonal food, what makes Sojourn stand out is its approach to courses: all menu items can be ordered as sharable tapas, with just the right number for the table. For example, when Olivia went with a group of seven family members and ordered the chorizo croquettes, the waiter said he would bring out two orders at three to a plate... plus one extra. Using this innovative way of ordering, each party can essentially create their own tasting menu. As for beverages, the cocktail menu is sophisticated and diverse. The restaurant not only has a large selection of wine, but also keeps some of their grapes in barrels rather than bottles, a more environmentally friendly method of storing and serving it. Among the many menu items that Olivia’s family tasted were the zesty arugula salad, crispy fish tacos, and Kobe beef sliders. Despite being thoroughly full, they made sure to have enough room for the warm, fluffy churros served with Mexican chocolate dipping sauce. We spoke to Johnny Musovic, who owns Sojourn with his father, Sami. They originally opened a Mexican restaurant called Santa Fe in the same location, but discovered that the neighborhood did not have a strong need for casual Mexican food. Instead, the father and son duo reopened with a higher-end concept which has been wholly embraced. Johnny proudly told me that his father is no newcomer to the restaurant world, having been the Head Maitre D’ at Sparks Steakhouse and Mr. Chow’s. He also has two other restaurants nearby. As for Johnny himself, he told me “In this industry, you can’t be afraid to get your hands dirty, ” referencing his time spent as everything from dishwasher to delivery boy to co-owner. He is clearly very proud of Sojourn for a variety of reasons, beginning with the food. “Most chefs are into fresh, local ingredients, but these chefs really are. ” He is also happy to have cultivated a chic, relaxing space, which includes live music on Monday and Tuesday evenings. Though he proclaims that the Upper East Side is his favorite part of the city, Johnny’s dream is to open up a Sojourn in Midtown one day. Until then, his goal is to integrate his bar crowd and his dining crowd. One night, he held a two hour open bar as his way of “giving back” to the neighborhood. Along with drinks, he offered his customers a series of hors d’oeuvres. He was surprised by how many of his bar regulars approached him and said, “I didn’t realize you had such great food! ”

Ed and his wife Heidi know that being small has its advantages and disadvantages. Their reputation has been growing, which is wonderful, but on many evenings this can also mean up to an hour wait for people hoping to get into the tiny restaurant. Based on its popularity, there is no doubt that the cozy eatery has filled a void uptown. Unlike the East Village, for instance, where every nook and cranny is filled with enticing bars and restaurants, Heidi’s House is the only one of its kind in the immediate area. Ed emphasized that he would not want it any other way - he loves being “part of the fabric of the neighborhood” and interacting with the steady, loyal crowd. Ed and Heidi are both former teachers. The full name of the restaurant is “Heidi’s House by the Side of the Road, ” a reference to a poem of the same name by Sam Walter Foss. While Heidi is presently studying for a masters degree, Ed has been taking on more of the responsibilities in running the restaurant, though Heidi is still the master of the wine list, which has a wide, interesting selection and rotates with the seasons. Ed is the beer man and has steered away from draught, preferring craft and bottled beers. He is also in charge of the space. He put his skills as a former carpenter to use in building the restaurant, finding salvaged wood from the building itself, some of which is over 100 years old. Ed brought out a couple signature dishes for the Manhattan Sideways team to photograph. Cipriano and his sous-chef Heleo Aviles whipped up a plate of bruschetta as well as the seared sirloin steak special, served with fingerling potatoes, red pepper puree, and fresh horseradish sauce. Though it was early, the small space was already bustling, and bartender Rosendo Hernandez had his work cut out for him. When Ed and Heidi first began planning their restaurant, they wanted to create a place where they, themselves, would like to go. They designed an intimate, TV-free zone with great jazz and good food where customers could meet and enjoy a conversation while dining on an eclectic mix of comfort food. For the latter, they found Cipriano Pita, who has been with Heidi and Ed since they first opened Heidi’s House in 2010. Originally from Puebla, Mexico, he is a “natural born cook, ” smart and intuitive. Because of the limited space in Cipriano's "workshop, " Ed said that the produce, meat, and fish are delivered daily. "We have nowhere to store it, so it has to be fresh. " Everything is hands-on, without any corporate elements. The atmosphere is similarly guided by what Ed and Heidi want to see in their space. They brought decorations from home, including framed post cards, quirky sculptures, and a Nepalese window frame. There are board games at the front of the restaurant including checkers, chess, Scrabble, dominoes, and Trivial Pursuit. I was struck by a poem on the wall behind the bar written by a child who came to dine with her family, detailing her experience at Heidi’s. “Everyone wants to be around things that they like, ” Ed pointed out. It was refreshing to experience a place where every detail is decided by what the owners like, not what they assume the customers prefers - in the end, it appears that they are one in the same.

EJ's Luncheonette has mastered the art of American comfort food... and beyond. This was the go-to spot for my kids in the morning, whenever they spent time with us in our East 73rd Street apartment. The eatery churns out perfectly toasted bagels, omelets, homefries, French toast and pancakes. When in the mood, my family members also appreciated their greasy hamburgers (meant in the most loving way), and my husband was a huge fan of the milkshakes.... while I always appreciated their healthy, vegetarian choices. Sadly, I now live on the Upper West Side, so we do not get here as often, but visiting EJ's with the Manhattan Sideways crew was a real treat. On one visit we met Eric J. Levine, also known as EJ. Despite the fact that his initials are “EJ, ” the restaurant name is also a combination of his plus that of his partner, Jay Silver. While sitting at the counter, he talked about his background, which is also partly his father’s story. Eric explained that his father wanted to open a restaurant/bar in his later life “like every other Jewish businessman with a mid-life crisis. ” Unlike many other men, however, he went through with it. He left his job in the garment district and fell into the restaurant business at fifty-five years old with Dock’s Oyster Bar and Seafood Grill. Growing up, Eric worked in various restaurants, but when he reached adulthood, he tested out a series of different paths. He dropped out of college and became a stockbroker for four years, during which time he “worked 100 hour weeks. ” He then went back to college at NYU. When he dropped out, he told me, “The only business I knew was the restaurant business. ” He opened EJ’s on the Upper West Side in 1990 and became one of the pioneers in resurrecting Amsterdam Avenue. “We were busy day one, ” he said, and the business kept accelerating from there until they sadly closed in 2013 after the lease expired. Although the luncheonette appears to come straight out of the 1950's, Eric opened his second EJ's on the East Side in 1991. His team was comprised of people he had met while spending time at Dock’s. Jay, for example, was the chef at Dock’s and their other partner, Robert Eby, was the General Manager. Eric admitted, “My father was always involved by extension. ” Eric was also inspired by his father, who helped open the restaurant Carmine’s and Angelo & Maxie's Steakhouse. “That’s the whole tree of life, ” Eric said with a smile, reflecting on the two intertwined careers. Eric has branched out to other restaurants throughout the years. He and his partner started a consulting company and owned a few pizzerias that he has since sold. EJ’s on East 73rd, however, is at the core of everything he does. “I guess this is my baby, ” Eric admitted. He is proud to be an independent business, despite how difficult it is. “Being the mom and pop guy... it’s a different environment, ” he said soberly. This is especially the case for a breakfast, lunch, and dinner restaurant. “You always have to be on your toes, ” Eric stated. “People gotta eat! ” He is open every single day of the year. He is often busiest on holidays including Thanksgiving and Christmas, since EJ’s is “the only game in town. ” Eric confessed, however, that he enjoys being at EJ's on the holidays. “It’s the best day to work – people are in great moods. ”EJ’s also has a healthy delivery and catering business, though Eric much prefers it when people come in to eat. He also admitted that while EJ’s is lauded for its breakfast, he would like more people to know about his dinner specials. “All our food’s home cooking, ” he said proudly, adding that EJ’s is the closest thing the Upper East Side has to a casual seafood restaurant – it is one of the few places where a customer can get a fresh piece of fish for $20. EJ's menu continues to evolve in an effort to suit people’s taste. Eric sited an example of having recently removed the egg cream from the menu, since no one was ordering it anymore. He has now added a power smoothie with flax seed and greek yogurt. The cooking staff presented us with their latest endeavor - gluten-free pancakes, along with their classic spaghetti and meatballs. “There’s a lot of love and attention put into it... We make food to make people happy. ” When I questioned Eric about his continued passion for running the restaurant, he reigned in the emotion like a true New Yorker and quipped, “It’s better than being in a dentist’s office! ”