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Lost Gem
Sojourn 1 Brunch American undefined

Sojourn

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! ”

Lost Gem
Heidi's House 1 Bars Beer Bars Wine Bars American undefined

Heidi's House

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.

More places on 76th Street

Lost Gem
West Side Institutional Synagogue 1 Synagogues Founded Before 1930 undefined

West Side Institutional Synagogue

The West Side Institutional Synagogue, with its towering stone walls and ornamental turrets, is a building of religious importance, though the worshiping that takes place inside may not be clear from the outside. This is because the building was originally erected as a Methodist church in 1889, but then became the home to the synagogue in 1937. Chet Lipson, a member of the congregation, and the temple’s Rabbi, Daniel Sherman, offered to give us a tour of the magnificent structure. The annex, which was added to the main synagogue in 1958, as the stone plaque outside indicates, houses both a preschool and a senior center. Our two guides led us past small children and strollers into the room where the morning services take place. The space is primarily used by Tifereth Yisrael, the Yemenite group that rents the room from West Side Institutional. We then entered the main sanctuary, which, given that WSIS is orthodox, is split up into a men’s and a women’s section. Rabbi Sherman elaborated, however, that the gender separation is only enforced during prayer and that co-ed seating is allowed during lectures and speeches. I was amazed at the size of the room, which the men boasted seats some 600 people and is considered to be the second largest sanctuary on the West Side. On a separate occasion, I had the pleasure of speaking with Rabbi Aaron Reichel, a practicing attorney, whom the other two men referred to as the synagogue’s historian. He explained that the congregation was formed in 1917 and began holding events in theaters in Harlem. In the early twentieth century, Harlem had the third largest concentration of Jews in the world, after Warsaw, Poland and the Lower East Side. During its heyday, the Institutional Synagogue’s Hebrew School contained a thousand students and over three thousand people passed through the doors of the synagogue each day. When the Jewish population started shifting away from Harlem, the synagogue ultimately moved downtown, landing in its current location. The congregation changed the stained glass windows of the old church, covered the murals, and removed the organ, turning the structure into a new kind of religious home. In the 1960s, however, there was a fire that destroyed the interior. They managed to save the torahs, but the sanctuary had to be rebuilt. While sharing photos of the reconstruction with me, Aaron spoke of the highly regarded Rabbi Herbert S. Goldstein, who founded the synagogue and was an incredibly influential figure in Jewish-American history. Aaron's passion for this great man, which inspired him to write The Maverick Rabbi, is especially understandable, considering Rabbi Goldstein was Aaron’s grandfather. Aaron gave me the shortlist of the Rabbi’s accomplishments, including making kosher food available on a national scale, becoming president of the Union of Orthodox Jewish Congregations of America, and being one of the first American-born orthodox rabbis. Rabbi Goldstein’s goal for the synagogue was to make it both 100% orthodox and 100% American, with an equal emphasis on Judaism and patriotism. I was particularly touched when Aaron mentioned that the synagogue hosted monumental Thanksgiving parties and that many of its congregants joined the army to fight in both World Wars, with Rabbi Goldstein sending them rousing letters throughout their time in service. Aaron’s interest in the synagogue is both personal and academic. He has done an extraordinary amount of research on the building and its influential members, but he also has been an active member of the synagogue for a large portion of his life... it was his father who married Rabbi Goldstein’s daughter and took over in 1960. Aaron would sometimes unofficially fill in for his father when he was away, as he was the one who had his finger on the pulse of the temple. He noticed that after the fire, the synagogue took a while to return to its former glory. He thanks Rabbi Shlomo Einhorn, however, for reinvigorating WSIS in the 2000s. He credits the rabbi with “building up the synagogue again. ” He also believes the synagogue is fortunate to have the dynamic Rabbi Sherman as its spiritual leader today, "to lead it into a future that will hopefully not just match but exceed the synagogue’s glorious past. "

Lost Gem
Monogram Cottage 1 Gift Shops Childrens Clothing For Kids undefined

Monogram Cottage

There are very few items that the husband and wife team, Carlisle and Daphne, have not monogrammed at some point in their shop. Filled to the brim with hats, robes, sweaters, lunch boxes, and even stuffed animals and piggy banks, Monogram Cottage has a plethora of clothing and other gifts that are begging to have initials or names put on them. The pair, originally from Jamaica, can add lettering to a variety of materials, including plastic. Their creative juices appear to always be flowing, especially when they monogrammed hospital slippers to bring to patients. Though the Cottage functions mainly as a gift shop, Carlisle was quick to tell me that he and his wife are always happy to monogram pieces that people bring to him. In addition, they create custom designs and fonts for their customers. Going down to the basement with Carlisle, where most of the stock is kept, I was surprised to learn how high-tech the monogramming art is: Carlisle creates a design using a specific computer program that converts the lettering into a stitching pattern. That pattern is then sent upstairs to Daphne’s computer next to her sewing machine, where she sews the design onto the chosen item. Apparently, it was Daphne who piqued his interested in monogramming – she was trained to do this through her former job, ultimately allowing the couple to enthusiastically open up Monogram Cottage outside of Manhattan, in Dobbs Ferry, NY. From the moment they opened their store in 2004, the pair had many New York City clients, ultimately causing them to decide to open another shop in Manhattan. Their first one, in 2013, was on 78th Street, but two years later they were forced to move (the building was being demolished), thus landing them on 76th. Today, they are content to focus their energy solely on the Upper East Side, having given up their Dobbs Ferry location. In the basement, in addition to shelves full of labeled gift items and Carlisle’s massive computer, there is a small cot. Carlisle told me that the bed is a very important part of the business. Sometimes, Daphne has so much work to complete that she is at her sewing machine long into the night and has to have a place to lie down for a little bit. Sure enough, during my visit, Daphne was sewing the entire time. The couple works hard to earn the second half of their store’s name: “Best Personalized Gifts. ”

Lost Gem
Jones Wood Foundry 1 British undefined

Jones Wood Foundry

Though I spent a year and a half living in London in my younger years, I did not become nearly as attached to English cuisine as Olivia, a member of the Manhattan Sideways team, did when she lived there. I realized this when her eyes lit up as Arjuna, the executive chef of Jones Wood Foundry, brought out plates of English pies and fish and chips for us to sample. With a huge smile, she dug into the mushy peas, made with fresh peas instead of the traditional canned, and the flaky battered cod. She and Sideways photographer Tom then tackled the meat pie of the day, made in a rosemary crust. I tried the accompanying mashed potatoes, which were impossibly soft and fluffy – I later learned that the kitchen goes through twenty pounds of potatoes and four pounds of butter to make them. We were in taste-heaven. We dined outside in the charming backyard garden as we spoke to Arjuna who told us about his Indian heritage and his time traveling through Europe. He began by saying that food is deeply tied to love and happiness in Indian culture. “If the mother’s in a bad mood, Indian families eat nothing.... So the moral of that is: make your mom happy. ” Though Arjuna is a dual citizen, British and American, he has always chosen to stay in the States. He pointed out, “All the kinds of cuisine you could ask for are right here in New York. ” He explained that though he had spent a little time in Cornwall in St. Ives, he had not cooked very much traditional English food until joining the Jones Wood team. He learned a lot from Jason Hicks, the owner and former executive chef, who designed the menu and has since taken on more of a consulting role. Jason wanted Jones Wood to be a “food-driven pub, ” where people can come in with no expectations and then be wowed. As Arjuna stated, “There’s something for everyone” on the menu, pointing out that they had changed the recipe of the French fries to use canola oil instead of beef fat, so that they would be vegetarian-friendly. Moreover, they are triple cooked and slow fried so that they are extra crispy. It is not just the food at Jones Wood Foundry that is authentically British – the interior of the restaurant, designed by Yves Jadot, is filled with touches of English culture. There are pint mugs, hunting horns, photos of the English military and Winston Churchill, cricket bats, British bus stop signs, and the obligatory “Keep Calm and Carry On” poster. I expected Arjuna to tell me that the restaurant is home to numerous ex-pats yearning for well-made English food, but instead he said that there are actually a lot of locals who come four to five times a week. “They give me a big hug, ” he said with a smile. The name, despite being Anglican, is possibly the most American thing about the pub. In the nineteenth Century and earlier, the pub's current neighborhood was a forest known as “Jones’s Wood. ” It almost became the main parkland for Manhattanites, but lost the bid to Central Park. Shortly afterwards, the building that now houses the restaurant was constructed and occupied by a foundry that produced railings, weather vanes, manhole covers, and many other metal works. When Jason Hicks opened his restaurant in 2009, he chose to name it after the original business that was housed in the space. After we told him how fun we find it to explore the kitchens of the restaurants that we visit, Arjuna invited us downstairs to watch him make Sticky Toffee Pudding, a traditional English dessert composed of fluffy cake, often with currants, with molten toffee sauce poured on top. Though he appeared to be at ease with us while sitting in the courtyard, it was when he entered these quarters that we noticed he came into his own, like a fish in water. It makes sense: a large part of Arjuna’s life is connected to the culinary world. He even met his wife, now a successful playwright, in a restaurant. At Arjuna's urging, we ascended the steps back to the garden, where he served us his masterpiece. The dessert, smelling of rich molasses with a scoop of ice cream on the side, was positively scrumptious. Beautiful weather, a lovely setting and a terrific, dedicated chef made for a perfect afternoon.