Hotel Giraffe Rooftop

As of March 2022, Eataly's rooftop bar Birreria has been turned into the pop-up SERRA. The rooftop of Eataly changes its concept each season. In 2016, for example, the sky-high spot transitioned from the beer-centric Birreria to a sea-side-themed rooftop bar called Sabbia. Each reincarnation of the bar is equally impressive, which comes as no surprise after visiting Eataly downstairs. Birreria was a sky-high brewery where Fred Avila, the head brewer, created beer in-house for three or four days out of every week. I had the pleasure of sitting down with Fred and talking to him about his experience brewing above Eataly’s impressive food palace. Fred has been working for Eataly since 2011, but he started home-brewing in 2007. He has become a master at blending different flavors together and was proud to tell me about Birreria’s two seasonal beers. Vera is a summery beer with hints of lavender and blood orange, whereas the Wanda is a dark, mild beer for the fall and winter, with a lightly roasted flavor. Fred is very attuned to the weather when he drinks beer. When I asked if he has a favorite, he said that it changes with the seasons and the forecast, though he did admit, “I love to drink Oktoberfest beers. ” He featured obscure sours and saisons (pale ales specifically brewed for warm weather) in the summertime and interesting stouts in the fall. “People used to just drink IPAs or Pilsners, ” he explained to me. It is clear that working in the beer world has become considerably more exciting. Birreria collaborated with a collection of external breweries, including Dogfish Head, a microbrewery based out of Delaware. Because Birreria was part of Eataly, the list of collaborators also included two Italian companies, Birra del Borgo and Baladin. The founder of Baladin, Teo Musso, is considered the “godfather of the Italian brewing movement, ” Fred informed me. He also let me know that he always liked to have one or two New York beers available. The food menu was no less impressive, especially since it was made entirely using produce from downstairs. Unlike other parts of Eataly, however, Birreria often strayed from Italian cuisine. For example, Fred told me about a mozzarella-stuffed quail, which sounds more Northern European than Italian. Everything on the menu was designed to pair well with the bar’s unique selection of beers, creating a perfect culinary balance. I visited Sabbia shortly after it opened in 2016. It was like a taste of the tropical seaside in the middle of Manhattan: Imagine listening to the Beach Boys and sipping on one of their signature summer cocktails while lounging on a beach chair in the cabanas. The menu is filled with seafood specials that continue the seaside resort theme. It is the perfect summer spot for those who cannot leave town, and there is a retractable roof for rainy nights.

Many months ago, I gathered a group of friends and family to celebrate my husband's birthday. No one had ever been to Spin, so it was the perfect opportunity for everyone to have a terrific night taking turns playing a sport most of us adore, and sharing in conversation, drinks and appetizers. As we walked down the steps into the dimly lit lobby we were greeted by a friendly hostess in a chic black outfit, and it felt as though we had entered any other swanky Manhattan club. And yet, as we turned the corner we saw immediately that this was not the case. Instead of the usual dance-filled floor, at this club we were presented with rows of ping-pong tables and couples in heated competition. The diversity of the crowd was vast and only became more so as the night went on. Businessmen off from work, their white collared shirts glowing in the black light, rallied next to serious athletes there for a workout in gym shorts and sweatbands. Young couples looking for a quirky date played next to groups of older friends there to enjoy the nostalgia of this classic game. Everyone is welcome at Spin. Serious ping pong players make the circuits, challenging worthy opponents to games while casual paddlers compete in a more leisurely game. It has never been easier to enjoy ping pong, as Spin has eliminated the frustrating need for constantly picking up stray balls - staff with fascinating contraptions collect all the balls and reload the buckets regularly. Perhaps even more exciting, servers come by to the tables with what could be described as high-class bar food - some of our favorites were the alcoholic mango slushies, the fried rice balls, and the truffle mac and cheese. The delicious food and drink are honestly worth a visit on their own, and as the club often hosts championship ping pong games, even those who do not want to grab a paddle themselves can fill up a plate and watch the action. Originally opened by ping pong enthusiasts Franck Raharinosy, Andrew Gordon, Jonathan Bricklin and Oscar-winning actress Susan Sarandon, Spin has quickly become a hot spot both in other parts of the US and abroad.

Amid a sea of skyscrapers, this old townhouse has been made into a bar in three parts. The bottom floor sits amid darkly polished wood, sporting large TVs with the night’s games turned on. Above, a room of unfinished reclaimed wood from Pennsylvania sets a more rustic, rugged tone. And upstairs on the third floor, voila! A long-tabled, compact biergarten nestles between towering edifices to either side, creates a chasm in which to drink beer and be merry all year round. Opened in 2012, this bar is now playing a part in the transformation of the midtown area towards a more "hospitable atmosphere. " As manager, Cara, told us, "With so many hotels in the district, we draw from a "super dynamic" crowd of people. " In addition to the vast selection of beer, there is an excellent cocktail menu that changes by the season to stay up-to-date and fresh, and the American-style eats follow suit. A tale of three different worlds in one, it is a great place to come for a drink and to mingle.

There are no frills at Turnmill. The space is designed to look like the interior of an old mill, serving good, hearty drinks. Following the success of their bar, The Globe, on 23rd Street, the owners opened this watering hole in summer 2013 to round out what’s becoming a very nice strip of 27th. The interior is lined with steel and big wooden beams made from reclaimed wood from Pennsylvania, which lends it a yeoman’s atmosphere, enhanced by the bar’s emphasis on whiskey and bourbon, but the high ceiling and openness keep it very comfortable. A full kitchen serves traditional pub fare, with imported and domestic beers on tap to wash it all down. In the back, an additional private bar plays host to events from birthday parties to wedding receptions - and to at least one bris afterparty.

Alessandra and Mario De Benedetti had never been in the restaurant business. She was a law professor and he was in finance - both living in Italy. When a passion burns inside you, however, and a desire to live in NYC is so strong, why not change careers and pursue your dream? This is exactly what the dynamic duo chose to do. Working alongside Elizabeth Roberts, architect extraordinaire, the team created a space built for dramatic floral arrangements and an enchanting atmosphere for dining. Alessandra combined her love of flowers by integrating them into the restaurant's splendid cocktails, specialty dishes and magnificent displays. In 2019, their dream finally became a reality as they opened the doors of Il Florista on West 26th Street.

Crossroads Trading Company now has almost thirty locations around the United States, but even in Manhattan they keep their original relaxed Bay Area vibe. The company began in Berkeley in 1991 and has since become a hub for recycling both men and women's clothing with the goal of helping the environment and working to eliminate waste. Locals are welcome to come in and sell their gently used garments for cash or credit... and while there, hopefully browse for something

If one were to close their eyes and walk into Hill Country, there is no doubt that in an instant they would know what kind of food was being prepared. At Hill Country, they take their barbecue very seriously. The food is prepared in their very own custom meat-smoking room, and everything is done in the style of Central Texas barbecue. The atmosphere is kitschy and relaxed, with live American music most nights of the week.

Whenever Rebecca, a member of the Manhattan Sideways team, asked her glamorous college roommate from Arizona where she had bought whatever fabulous item of clothing she was wearing, the answer was always the same... Buffalo Exchange. Founded in 1974 by Kerstin Block in Arizona, it was one of the first used clothing shops to open in the country. The store offers its patrons a place to buy, sell, or trade second-hand garments so that they can find a new life in someone else's wardrobe. Today, Kerstin continues to run her company with the help of her daughter, Rebecca, and they have expanded to forty-seven stores nationwide. The company has maintained its funky, fun vibe and reasonable prices even as it has grown so large.

As of March 2022, Eataly's rooftop bar Birreria has been turned into the pop-up SERRA. The rooftop of Eataly changes its concept each season. In 2016, for example, the sky-high spot transitioned from the beer-centric Birreria to a sea-side-themed rooftop bar called Sabbia. Each reincarnation of the bar is equally impressive, which comes as no surprise after visiting Eataly downstairs. Birreria was a sky-high brewery where Fred Avila, the head brewer, created beer in-house for three or four days out of every week. I had the pleasure of sitting down with Fred and talking to him about his experience brewing above Eataly’s impressive food palace. Fred has been working for Eataly since 2011, but he started home-brewing in 2007. He has become a master at blending different flavors together and was proud to tell me about Birreria’s two seasonal beers. Vera is a summery beer with hints of lavender and blood orange, whereas the Wanda is a dark, mild beer for the fall and winter, with a lightly roasted flavor. Fred is very attuned to the weather when he drinks beer. When I asked if he has a favorite, he said that it changes with the seasons and the forecast, though he did admit, “I love to drink Oktoberfest beers. ” He featured obscure sours and saisons (pale ales specifically brewed for warm weather) in the summertime and interesting stouts in the fall. “People used to just drink IPAs or Pilsners, ” he explained to me. It is clear that working in the beer world has become considerably more exciting. Birreria collaborated with a collection of external breweries, including Dogfish Head, a microbrewery based out of Delaware. Because Birreria was part of Eataly, the list of collaborators also included two Italian companies, Birra del Borgo and Baladin. The founder of Baladin, Teo Musso, is considered the “godfather of the Italian brewing movement, ” Fred informed me. He also let me know that he always liked to have one or two New York beers available. The food menu was no less impressive, especially since it was made entirely using produce from downstairs. Unlike other parts of Eataly, however, Birreria often strayed from Italian cuisine. For example, Fred told me about a mozzarella-stuffed quail, which sounds more Northern European than Italian. Everything on the menu was designed to pair well with the bar’s unique selection of beers, creating a perfect culinary balance. I visited Sabbia shortly after it opened in 2016. It was like a taste of the tropical seaside in the middle of Manhattan: Imagine listening to the Beach Boys and sipping on one of their signature summer cocktails while lounging on a beach chair in the cabanas. The menu is filled with seafood specials that continue the seaside resort theme. It is the perfect summer spot for those who cannot leave town, and there is a retractable roof for rainy nights.

Amid a sea of skyscrapers, this old townhouse has been made into a bar in three parts. The bottom floor sits amid darkly polished wood, sporting large TVs with the night’s games turned on. Above, a room of unfinished reclaimed wood from Pennsylvania sets a more rustic, rugged tone. And upstairs on the third floor, voila! A long-tabled, compact biergarten nestles between towering edifices to either side, creates a chasm in which to drink beer and be merry all year round. Opened in 2012, this bar is now playing a part in the transformation of the midtown area towards a more "hospitable atmosphere. " As manager, Cara, told us, "With so many hotels in the district, we draw from a "super dynamic" crowd of people. " In addition to the vast selection of beer, there is an excellent cocktail menu that changes by the season to stay up-to-date and fresh, and the American-style eats follow suit. A tale of three different worlds in one, it is a great place to come for a drink and to mingle.

In January of 2007, Oscar Farinetti founded the first Eataly in Turin, Italy, specializing in quality Italian goods. Under B& B Hospitality, the marketplace has since expanded throughout the United States. The first New York City location opened in the summer of 2010 near the iconic Flatiron building, and an expansion has been planed in the Financial District for 2016. Strolling through the epicurean haven, I saw a dazzling array of artfully displayed gourmet products. The produce section alone reaped multiple varieties of earthy mushrooms, vibrant stone fruits, and luscious greens. The cotton candy grapes and sea beans were astoundingly similar in flavor to their namesakes. Other sights included a traditional espresso bar, a butcher counter with cuts from sustainable farms, and a station entirely devoted to making mozzarella, turning out two to three hundred pounds daily. Above, ornate ceilings accentuated these wonders, paying homage to the building’s previous life as a luxury hotel. “Eataly is the gallery, the producers are the artists, and the products are the art, ” explained Italian-born Dino Borri, Eataly’s brand ambassador. He got his start working under the founder of the Slow Food movement, Carlo Pertrini, at the age of fourteen, eventually helping to open an Eataly branch in Japan. He is now based in New York as a major product buyer. He still, however, visits Italy frequently. The gallery analogy is a perfect metaphor, especially since Eataly advocates for small businesses by clearly crediting them with their products and financially sponsoring projects to accelerate capacity growth. “The majority of our products come from Italy, but we also get some locally, ” Dino told me. Some of the local sourcing has to do with shipment restrictions - salami and unpasteurized cheese are not allowed to cross over the borders, but primarily the goal is to find the freshest ingredients. One of the benefiters from Eataly's work with local businesses has been Wild Hive Farm, a small farm from Upstate New York with organic, stone-ground bread. GuS Soda also met immense popularity after hitting Eataly’s spotlight, and local farmers turn to the marketplace for a steadier income source than farmers’ markets. However, it is not just the labeling of product origins that keeps shoppers at Eataly informed. Cooking classes are offered regularly at La Scuola, recipes are provided with many of the meals, and various signs give product tips and facts. “The olive oil expert can go on for over twenty minutes in a discussion of delicate, grassy, and herbaceous varieties, ” stated PR Associate Brianna Buford, “he knows the proper tasting techniques. ” I am sure the vinegar expert is just as well trained. Passing by the highly specialized eateries, my cravings constantly wavered between savory and sweet. The newest edition when I visited in the summer of 2015, the Nutella bar, features a constantly running chocolate hazelnut fountain, ready to be poured on a bounty of appetizing creations. In the bakery section, I learned that all the hearth-baked breads come from the same “mother yeast. " Nearby, serving some of the best pasta and perfectly charred Napoli-style pizza pies in Manhattan is La Pizza & La Pasta. During my discussion with Dino, he told me, "We really made this store for ourselves. " He declared himself a primary customer for Eataly, saying, “We are what we eat. ” It is less about the fancy products than about having everything be “good, clean, fair, ” and having something for every price point. “We have introduced a new way of eating, ” he smiled. He is glad that others have begun to mimic Eataly's highly successful marketplace model, since it means increased quality for everyone. While spending hours touring Eataly, I sampled the food at some of the eateries. A favorite was the zucchini Carpaccio with fried capers, toasted pine nuts, soft white cheese, and fresh mint at Le Verdure, a veggie-centric eatery that has been a go-to place for me since it first opened. After trying the Pesce Crudo Trio, including raw pink snapper, swordfish, and steelhead trout, from Il Pesce, my photographer, Tom, exclaimed, “this is fresher than the fish my dad caught and cooked last night. ” The Manhattan Sideways Team finished off with a necessary treat at Il Gelato. By providing quality flavor, supporting small farmers and educating shoppers, Eataly has truly maximized their slogan “Eat. Shop. Learn. ”